Surfing Goat Dairy

Asparagus Salad

2 pounds green asparagus extra virgin olive oil
½ cup salted Macadamia nuts 1 tblspn. Chili flavored Macadamia
½ cup smoked salted almonds nut oil from Oils of Aloha
½ cup pine nuts 2 glass jars Ping Pong Balls
½ pound Prosciutto di Parma

Wash asparagus, cut dry, firm ends off, boil them in slightly salted water for 4 minutes (they should still be crunchy!), then cool them down in ice water which

stops the cooking immediately and keeps the asparagus’ nice green color. Roast the pine nuts with some drops of olive oil in a pan until they are golden brown and crunchy. Mix with the other nuts and dice all nuts very finely (If you want to use a blender, be very careful otherwise you are ending up with nut butter). Set aside 1/3 of the nut mix for serving.
Cut half of the Prosciutto slices in small stripes. Leave the fat on – it has lots of flavor.
Take a square or rectangular glass bowl, drizzle some oil on the bottom and put in the first layer of asparagus. Sprinkle some Prosciutto stripes and some of the nut mix over the first asparagus layer, and pour olive oil over it until the first layer it completely cover with the oil. Then continue with the next layer and so on. When all asparagus is in the bowl and covered with the olive oil, drizzle the hot Chili Macadamia nut oil over it. Cover the bowl with foil and let sit in the fridge for 2 days. If the asparagus is always covered with oil, it will keep in the fridge for several days.
Serving: Take the asparagus out of the oil with a slotted spoon, let the oil drain off. Wrap 3-4 spear of asparagus in a slice of Prosciutto and place it on a oval platter. After you have the desired amount of the asparagus wraps on the platter, cut the Ping Pong Balls in quarters or in eights. Sprinkle first the cheese over the wraps and then the rest of the nut mix. Serve at room temperature. Bon appetite!

“DIABOLIC” GREEN BEAN SALAD

1.5 pounds fresh green beans
1 large Maui onion
2 Roma tomatoes or 12 cherry tomatoes
1 glass jar “DIABOLIC’
Fresh parsley, oregano, marjoram, thyme
Olive oil, red wine vinegar
Salt, pepper

Wash the beans, cut off ends and cook them in slightly salted water until “al dente”. Drain them in a colander (TIP: put colander in ice water for a minute to stop cooking and to keep the nice green color of the beans). Peel the onion and slice it thin rings.

Ladle 2 teaspoons of the “Diabolic” oil in a sauté pan and sauté the onion rings until they start getting brown.
Let the onion ring cool down. Wash the tomatoes (TIP: never put tomatoes in the fridge!) and herbs and dry them. Cut the “Diabolic” cheese and the tomatoes into cubes. Mix all ingredients. For the dressing mix the rest of the “Diabolic” oil with two teaspoons of the vinegar, add salt, fresh cracked pepper from a pepper mill and add the minced fresh herbs. Pour over the salad and mix thoroughly. If you like, you can add thin pieces of Black Forest ham or grilled bacon to the salad. Bon appetite!

Greek Salad

Two large, firm Kula tomatoes
One small Maui onion
One untreated Kula cucumber
One green Kula bell pepper
One Surfing Goat Feta
One cup black Kalamata olives
Some fresh sprigs of basil
Thyme and oregano
Some pepperonici
Five tablespoons olive oil
Two tablespoon red wine vinegar

Wash the tomatoes, cucumber, bell pepper and herbs and dry them off. Peel the onion. Cut to

tomatoes in eights; chop the unpeeled cucumber (first test if the peel isn’t bitter!) in to cubes; deseed the bell pepper and cut the pepper and the onion into very thin slices.

Mix all vegetables in a salad bowl; add the black olives; cut the Feta into cubes and add to the salad. Put some Feta cubes, onion rings and olives aside to garnish the salad at the end. Chop the herbs finely and add them. Mix olive oil, vinegar, salt and black pepper together thoroughly and pour over the salad. Mix the salad again and garnish with the remaining feta cubes, onion rings, black olives and some pepperonica, Bon appetite.

Maui Tomato Salad

Six vine ripe Kula tomatoes
One small Maui Onion
One Surfing Goat Broken Hearts
Some fresh sprigs of basil, parsley, thyme, marjoram, chives
One teaspoon balsamic vinegar
One spoon of Broken Hearts olive oil

Wash the tomatoes (tip: never put tomatoes in the fridge!) and herbs and dry them off. Peel the onion. Slice the tomatoes (1/4 inch) and place them on a big white plate, slice the Maui onion very thin (the sun should shine through) and throw some onion ring over the tomatoes. Mince all fresh herbs (don’t use the stems!) mix them with the olive oil and the vinegar, add some fresh cracked black pepper (use a peppermill! The pepper flavor is so much better) and a pinch of salt. Sprinkle the herb mixture evenly over the tomatoes. Cut the Surfing Goat heart in thin slices (thin like the knife you are using) and put one cheese slice over each tomato slice. Bon appetite!

Maui Caprese

Six vine ripe Kula tomatoes
1/3 cup fresh basil leaves,
Two tablespoons balsamic vinegar
One tablespoon olive oil

This lovely combination of tomato, fresh cheese and basil is an Italian classic. Instead of mozzarella we are using fresh goat cheese which adds a top notch to this appetizer.

Wash the tomatoes (tip: never put tomatoes in the fridge!) and basil and dry them off. Slice the tomatoes horizontally (1/4 inch) and slice the fresh goat cheese biscuits to a similar thickness. Sprinkle a big white

serving plate with salt and fresh cracked/grounded black pepper (use a peppermill! The pepper flavor is so much better) and arrange the tomato slices and goat cheese slices in slightly overlapping circles on that plate. Tear the basil leaves in small pieces, sprinkle them over the tomatoes/cheese circles, drizzle the olive oil and balsamic vinegar over it and season with salt and black pepper.

This Caprese is best if served immediately. Bon appetite!

Red Beet Salad

4 large beets ¼ cup extra virgin olive oil
2 bay leaves 2 tblspn Maui raw sugar
1 tblspn chopped fresh ginger 2 tblspn rice wine vinegar
2 chopped fresh garlic cloves 1 teaspn anise seeds
1 teaspn fennel seeds 1 teaspn fennel seeds
1 fennel bulb with lots of green ¼ cup finely chopped Maui onion
4 whole “Broken Heart” cheeses Fresh ground black pepper to taste

Preheat oven to 375. Wash beets; place them on a roasting rack in a casserole. Fill up with cold water so that ¼ of the beets is in the water. Add chopped garlic, 2 bay leaves, 1 teasp. fennel seeds and the chopped ginger. Cover casserole with lid or foil and roast beets in the oven for about 2 hours. To check if

they are done, poke a skewer into one of the beets. If it slides through easily, they are done. Remove beets from the casserole, let them cool off on a baking sheet, peel them (wear gloves!) and cover them with food foil so that they don’t dry out. Wash the fennel and julienne half of the bulb. Pick lots of the fennel green for the dressing.
Dressing: Roast fennel and anise seeds in a very hot pan with a drop of olive oil for 30 seconds. Then crush them in a mortar. Mix olive oil, vinegar, finely chopped onion and fennel greens, honey, sugar, the crushed seeds and season with fresh ground black pepper.
Serving: Cut beets and the cheeses in thin slices, arrange them on a white plate, sprinkle the fennel julienne over the beets, pour the dressing all over it and let it sit for 1 hour in the fridge. Decorate with fennel green.
Bon appetite!

Steelhead Grill's Goat Cheese Salad

This salad has been on the menu at the Steelhead Grill, Downtown, for several years. Chef Greg J. Alauzen says it is so popular he can't take it off the menu. Make the Red Wine Vinaigrette and French Bread Croutons in advance, and the salad goes together in a few minutes.

2 ounces goat cheese
1/2 roasted red pepper, cut in large dice
Mesclun or spring greens for two (about 3 ounces)
Red Wine Vinaigrette
2 French bread croutons

Place goat cheese and cut-up roasted peppers on a small baking sheet and heat at 350 degrees until soft, 1 or 2 minutes. In medium mixing bowl, toss melted cheese and pepper with Red Wine Vinaigrette, as desired, and greens. Place dressed greens in middle of plates and top with crouton. Refrigerate leftover Red Wine Vinaigrette for later use on other green salads. Makes 2 generous servings.

Note: Ready-to-use roasted red pepper, usually sold in glass jars, can be used, as well as freshly roasted red pepper.