Surfing Goat Dairy



Ahi Carpaccio Avocado-Hayden Mango Relish Surfing Goat Cheese-Herb Vinaigrette, White Truffle Oil
Chef from Sarento’s on the Beach
Ingredients: Carpaccio 12 oz Ahi Tuna – Sashimi Grade To taste Hawaiian Salt 1 tbsp White Truffle Oil Relish 1 ea Hana Avocado, peeled, seeded & diced 1 ea Maui Hayden Mango, peeled, seeded & diced 1 tbsp Cilantro, chopped 2 tbsp Lime Juice 2 tbsp Extra Virgin Olive Oil To taste Salt & Pepper Vinaigrette 2 tbsp Surfing Goat Dairy Garden Fantasia Cheese 2 tbsp Rice Wine Vinegar 2 tbsp Extra Virgin Olive Oil To taste Salt & Pepper Method: Place fish between two sheets of plastic wrap and gently pound with a mallet until thin. Place on chilled plate. Gently mix relish ingredients and season with salt & pepper to taste. Mix all ingredients for the vinaigrette and season with salt & pepper to taste. Place a small amount of relish in the center of the Carpaccio. Drizzle the vinaigrette & truffle oil over the Carpaccio and sprinkle with Hawaiian salt. Yield: 4

Pineapple Pad Thai with Shrimp and Tofu
MAUI CULINARY ACADEMY, Chef Dean Louie
1# Peeled shrimp meat 1# Diced Firm Tofu 2 tablespoons MCA Pineapple Jam 1 fresh pineapple 1 teaspoon MCA Thai Basil Sea Salt 2 Tablespoons Fish Sauce 1 Fresh Lime juice 2 teaspoons MCA Mango Sugar 2 eggs beaten 1 cup bean sprouts 2 Tablespoons garlic chives 1 bunch cilantro or Thai Purple basil 1 tablespoon chopped garlic 2 tablespoons sliced shallots ¼ cup Roasted Peanuts chopped 1 pkg Rice Stick Noodles Soak rice stick noodles in warm water for 10 minutes. Drain and set aside. Heat the oil in a wok or large pan. When oil is very hot fry shallots until crispy, remove and hold on paper towels. Reduce heat and add garlic, chiles and tofu until brown. Add raw shrimp meat to wok stirring constantly for 2 minutes. Add Garlic chives and drained noodles, cover and cook for another minute. Add fish sauce, MCA pineapple jam, MCA sea salt, MCA mango sugar, lime juice and eggs. Toss well until incorporated well and remove from heat. Taste for seasoning. Sprinkle with bean sprouts, fresh herbs, peanuts and fried shallots.

Surfing Goat Cheese and Makawao Oyster Mushroom Won Ton, Maui Onion and tomato lomi, Shoyu-mustard vinaigrette
Executive Chef Ryan Luckey from The Pineapple Grill at Kapalua
Won ton mix: 2 cups chopped oyster mushroom 1 cup chopped leek or onion 1 tbsp chopped garlic 1 tbsp chopped chive ½ cup Napa wrap surfing goat cheese 1 tsp salt ½ tsp black pepper 4 pcs won ton wrapper or pasta wrap 1 pc egg, beaten 1 qt frying oil 1 tbsp olive oil In a hot skillet, add olive oil, mushrooms, leeks and garlic, sauté about 1 min until mushroom are tender. Cool. Fold in goat cheese, chives, and season with salt and pepper. Place won ton wrapper on work surface, place about a teaspoon of mixture in center of wonton, lightly line edges with egg mixture, fold over wrapper, corner to corner, and seal with a fork. You can either shallow fry your dumpling or steam. You could also pan fry your dumpling and treat it like a potsticker! Maui Onion and Tomato Lomi: 1 pc Maui onion, small dice 2 pc Kula tomato, skin part only 1 tsp chives 1 tbsp extra virgin olive oil 1 tsp salt Mix all. Shoyu-Mustard Vinaigrette: ½ cup rice wine vinegar 2 cup salad oil, or olive oil blend 1 tsp mustard seed 2 tsp Coleman’s mustard powder ½ cup Shoyu Add vinegar, mustard powder and Shoyu together in a blender cup. Blend on low, turn up speed, and slowly add olive oil to emulsify, at the very end, add mustard seed, reserve. Yield:


	HOURS:
	Mon–Sat: 10am–5pm Sunday: 10am–2pm
	CONTACT US:
	Phone: 808.878.2870 Fax: 808.876.1826 info@surfinggoatdairy.com
	ADDRESS:
	3651 Omaopio Road Kula, Hawaii 96790