Page 2 - MidWeek Kauai - March 2, 2022

2 KAUA‘I MIDWEEK MARCH 2, 2022
SAandwich Shop Serves Up Fast-casual Eats
fter 15 years in fine dining, times and realized he could do some- repurposed wood lanes of a bowl- menu options.
chef Carlos Jorge applied thing using the level of technique and ing alley to old newspaper clippings My favorite cookie is also made at his restaurant opening cuisine expertise that he had acquired from the Honolulu Advertiser, you HICraft Kitchen, and you must end
expertise to a fast-casual artisanal over the years and translate it to the can count on the atmosphere to feel your meal with a sweet treat.
sandwich, soup and salad concept in Kaka‘ako called HICraft Kitchen. Carlos says he visited Hawai‘i a few
simplest of all comfort foods.
And, he has also invested in the construction of his eatery. From the
warm and inviting.
HICraft Kitchen uses locally
This week, he shares his Baby Got Back Boneless Rib Sandwich with Apple Fennel Slaw & BBQ Sauce.
BABY GOT BACK BONELESS RIB SANDWICH WITH APPLE FENNEL SLAW & BBQ SAUCE
LANAI
Ingredients for ribs:
• 3 pounds baby back ribs
• 4 cloves garlic, peeled, chopped • 1/3 cup ancho chile powder
• 4 teaspoons brown sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 4 teaspoons black pepper
• 5 teaspoons kosher salt
Directions for ribs:
Combine dry ingredients with garlic in a food processor and blend. Liberally dust rib rack on both sides with mixture rubbing into meat to ensure even cover- age. Place ribs uncovered in refrigerator and allow to sit overnight. The next day, remove ribs from refrigerator, preheat oven to 250 degrees Fahrenheit and scrape off excess spice mixture accumu- lation from ribs. Wrap rib rack in two layers of plastic wrap, then one layer of heavy duty foil, and place in preheated oven for 3 1/2-4 hours. Remove oven, remove foil and allow ribs to cool down in plastic wrap until easy to handle.
Ingredients for apple fennel slaw:
• 1 medium fennel bulb (reserve fronds)
• 1/2 Granny Smith apple
• 2 tablespoons whole-grain mustard
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons mint leaves
• 1 tablespoon maple syrup
• 2 tablespoons cider vinegar • salt and pepper, to taste
Directions for apple fennel slaw:
While ribs are cooling, make apple fennel slaw. Cut off top stems from one fennel bulb, reserve 2-3 tablespoons
of the small fronds to garnish the slaw. On a mandoline, thinly slice fennel
bulb and place in mixing bowl. Repeat slicing process with Granny Smith apple and add to bowl. Pick mint leaves off stem, roughly chop leaves, and add them to fennel apple mixture. In a small jar or soup cup, combine extra-virgin
olive oil, syrup, mustard and vinegar. Shake well to combine, and pour over apple fennel mint mixture. Ingredients for barbecue sauce:
• 2 tablespoons chile powder • 1 tablespoon ground black pepper
• 2 teaspoons kosher salt
• 2 cups ketchup
• 1/2 cup yellow mustard
• 1/2 cup cider vinegar
• 1/3 cup Worcestershire
• 1/4 cup lemon
• 1/4 cup steak sauce (A1 is fine) • 1/4 cup molasses
• 2 tablespoons tamarind paste • 1/4 cup honey
• 1 teaspoon hot sauce
• 1 cup dark brown sugar
• 3 tablespoons vegetable oil • 1 medium Spanish onion
• 4 garlic cloves
Directions for barbecue sauce:
Chop onion fine and mince garlic.
In a small bowl, combine chile powder, salt and pepper. Warm oil over medium heat in saucepan. Add onion and sauté till translucent. Crush garlic and add to pan sauté till aromatic, no color. Add dry spices to pan and continue to sauté for approximately 2 minutes.
Add wet ingredients and simmer over medium-low heat with lid off to
thicken. Sauce can be enjoyed as is, or allowed to sit overnight in refrigerator.
Plating:
Cut and remove plastic wrap by running a knife across rack on the bone side perpendicular to the direction of the bones. Place ribs on a cutting board (bone side up) and pull out bones. Remove any extra bone fragments in the area where the shortest bones are located. Slice ribs in the grooves left from bones removal. Cut into 4 portions. Brush meat side with warm barbecue sauce and place on bread/roll of choice. Mound apple fennel slaw on top of rib portion, close sandwich and enjoy.
sourced products for many of its
Fill in the blank cells using numbers 1 to 9. Each number can appear only once in each row, column, and 3x3 block. Use logic and process of elimination to solve the puzzle. The difficulty level ranges from Bronze (easiest) to Silver to Gold (hardest). Answers are on page 7
RATING: GOLD
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Watch episodes of “Cooking Ha- waiian Style,” presented by Alo- ha Mortgage Advisors at Ka Laʻi Aloha Estate, on OC16 channels 10 and 1012, as well as nation- wide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. Get this free recipe online at cookinghawaiianstyle.com.
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