Coconut Curry Ono & Shrimp
Ingredients
Curry Sauce:
- 3 cloves garlic
- 1 carrot, shredded
- 1 celery stalk, minced
- 1 tablespoon of Hawaiian Fire Sauce
- ½ red onion, julienned
- ½ yellow onion, julienned
- ¼ red cabbage, julienned
- ½ bunch fresh cilantro
- One 12-ounce can coconut milk
- 1 cup chicken broth
- 5 tablespoons curry powder
- 1 tablespoon Thai seasoning
Ono and Shrimp:
- 3 teaspoons vegetable oil
- 12 ounces ono (wahoo), cut into strips
- 12 jumbo shrimp (21 to 25 per pound)
- 1 tablespoon minced garlic
- 1 carrot, shredded
- 1 celery stalk, minced
- ½ red onion, julienned
- ½ yellow onion, julienned
- ¼ red cabbage, julienned
To Serve:
- 4 cups cooked rice
- 1 tomato, diced
- 3 green onions, minced
Instructions
For the curry sauce: Cook the garlic, carrot, celery, pepper, onions, cabbage and cilantro in a large saucepan, covered, over medium-low heat, stirring occasionally, until soft. Add the coconut milk, chicken broth, curry powder and Thai seasoning and bring to a boil. Turn down to a simmer and cook, 5 minutes. Blend with an immersion blender until smooth.
For the ono and shrimp: Heat oil in a saute pan. Add ono, shrimp and garlic and cook for about 1 minute. Add veggies and toss. Add prepared curry to saute pan and bring to boil. Serve over rice. Top with tomato and green onion.
Mauka Mustard Stir-Fry
Ingredients
Curry Sauce:
- 6 Tbl Cornstarch
- ½ Tsp ground pepper
- 1 ¾ Tsp Salt
- 2 lb Boneless chicken breast (cubed)
- 4 Tbl Vegetable oil
- ½ Cup Mauka Mustard
- ¼ Cup Honey
- 3 Tbl Kona Ketchup
- 3 Tablespoons of Hawaiian Fire Sauce
- 2 Tsp Soy sauce
- 3 Garlic cloves (minced)
- ½ Yellow onion (sliced thin)
- 1 Bell Pepper (sliced thin)
- 1 Carrot (sliced thin)
- 1 Zucchini (sliced)
- 1 Bunch Broccoli (chopped)
- 1 Head Bok Choy (chopped)
Instructions
Whisk cornstarch, pepper and 1 ¾ Tsp salt in a large bowl then add cubed chicken breasts to mixture and toss to coat the chicken. Heat oil in large wok over high heat, add half of the chicken and turn until thoroughly cooked and light crust is formed (about 5min).
Meanwhile, stir Mauka Mustard, Kona Ketchup, Hawaiian Fire Sauce, soy sauce, garlic, honey and remaining salt in a medium bowl.
Once chicken is cooked, transfer to a plate or bowl. Add remaining oil to hot wok and cook remaining chicken for about 3min, then add veggies, stirring occasionally until both chicken and veggies are cooked, about 3min. Add sauce mixture to skillet and first batch of chicken. Stir all ingredients with sauce to fully coat and continue to cook on med heat until sauce is reduced and thickened, about 1-2min.
Serve with rice or your preferred side.
Hawaiian Fire Wings
Ingredients
- 1 Pack Chicken Wings (2lb)
- 1 Stick Butter
- 2 Tbl White Vinegar
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Bottle Hawaiian Fire Sauce
Servings 6 / Prep Time 5 min / Cook Time 15 min-35 min
Football season is here! Make these wings on your next game day to kick it up a notch the Rebel way and impress your guests. Your option to fry or oven bake the wings because either way tastes great! Can also be used on veggies.
Instructions
Season wings with salt and pepper and cook wings, either fry or baked. Meanwhile mix Hawaiian Fire Sauce, melted butter, and vinegar in a bowl. Once wings are cooked, toss in sauce mixture.
Plate, serve, and enjoy!
Rebel Shotz Rib Hash
Ingredients
- 2 lb Beef short ribs
- 2 Tbl Olive oil
- 1 Tbl Flour
- 2 C Red/yellow peppers (chopped)
- 6 garlic cloves (minced)
- 1 Yellow onion (diced)
- 4 Small potatoes (cut into quarters)
- 2 Tomatoes (chopped)
- ¾ C Pitted green olives
- 1 C Mushrooms (sliced)
- ½ C Red wine
- 2 Tablespoons of Kona Ketchup
- 2 Tablespoons of Hawaiian Fire Sauce
- 1 ½ Tsp Soy Sauce
- 1 Tsp Pepper
- 1 Tsp Salt
- 1 Tsp Dry Oregano
- 1 Tsp Blackening Spice
Servings 6 / Prep Time 30 min / Cook Time 2.5 hr
We love making soul food dishes. This Short Rib Hash with Kona Ketchup and Hawaiian Fire Sauce to take it to next level soul. This recipe is perfect for a warm and fuzzy feeling, can also be made in the crockpot.
Instructions
Cube short ribs into and toss with flour and blackening spice. In a Dutch oven heat olive oil (medium heat), then add short ribs, peppers, onion and garlic, cook until ribs are lightly browned on all sides. Add potatoes, tomatoes, olives, mushrooms, red wine, seasonings and Hawaiian Fire Sauce and Kona Ketchup, and bring to a boil.
Reduce heat, and simmer covered for 2.5 hours or until short ribs are tender.
Serve with rice.
