Page 26 - MidWeek - Dec 22, 2021

Starts September 6
26 MIDWEEK DECEMBER 22, 2021
Giving New Meaning STo ‘Gravy All Over’
heldon Simeon is one You can tell he has a pas- of my favorite chefs — sion for cooking through his and one of Hawai‘i’s, dishes — he creates gourmet
OFFICIAL BALLOT IN THE
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too. This Hilo-born boy now plate lunches that will keep
resides on Maui and has been traveling the world to share his food and aloha with oth- ers. Sheldon is the owner of Tin Roof restaurant in Ka- hului, and you can find him there almost every day.
you coming back for more. I really like the way Sheldon takes foods we grew up with and adds his own twist to bring them to another level.
LANAI
LOCO MOCO GRAVY RICE
Ingredients:
• 3 tablespoons unsalted butter
• 1 medium onion, sliced into half moons
• kosher salt
• 1 pound ground beef (80/20) • 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups beef broth
• 1 teaspoon Worcestershire
sauce
• 1 teaspoon browning
seasoning
• 1 teaspoon shoyu
• 4 cups cooked rice, hot
• black pepper, freshly ground • 4 soft-poached eggs (see note),
for serving
• Tabasco, for serving
Directions:
In a skillet or wide pan, heat the butter over medium heat until siz- zling. Add the onion and season with a generous pinch of salt. Cook, stir- ring until the onion is softened and slightly translucent but not browned, 4-5 minutes. Remove the onion from the pan and set aside.
Add the ground beef and garlic and cook over medium heat, stirring occasionally until browned, 4-5 min- utes. Break up the meat as much or as little as you like. Sprinkle flour over the top and stir to combine. Once the flour is fully absorbed, add the beef broth, Worcestershire sauce, brown-
This week, he shares his Loco Moco Gravy Rice.
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ing seasoning and shoyu. Continue cooking until broth thickens and a gravy-like sauce forms. Remove from the heat and stir in the rice. Season with black pepper to taste and add more shoyu if needed.
To serve, portion the gravy rice into four individual bowls and top with sautéed onions, a poached egg and a few dashes of Tabasco.
(Above) This dish
is a unique take on traditional loco moco. RUBEN CARRILLO PHOTO
(Left) The author and chef Sheldon Simeon are in the kitchen
this week. RYAN SAKAMOTO PHOTO
Note: The easiest way to poach eggs is to crack a very fresh egg into
a fine-mesh sieve and wipe away any runny, stringy bits that come out the bottom. Add the drained egg to a pot of boiling water at least 4 inches deep and cook for 2-3 minutes, or to taste. The egg should stay intact and you don’t have to deal with any wispy egg strands polluting the water.
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You can watch episodes of “Cooking Hawaiian Style,” presented by Maui County Farm Bureau, on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. “Cooking Hawaiian Style” airs in over 43 million homes worldwide. Get this free recipe and thousands of others at cookinghawaiianstyle.com.
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