Page 22 - MidWeek - Feb 23, 2022

22 MIDWEEK FEBRUARY 23, 2022
SAandwich Shop Serves Up Fast-casual Eats
fter 15 years in fine From the repurposed wood dining, chef Carlos lanes of a bowling alley to Jorge applied his old newspaper clippings from
restaurant opening expertise the Honolulu Advertiser, you
to a fast-casual artisanal sand- wich, soup and salad concept in Kaka‘ako called HICraft Kitchen. Carlos says he vis- ited Hawai‘i a few times and realized he could do some- thing using the level of tech- nique and cuisine expertise that he had acquired over the years and translate it to the simplest of all comfort foods.
BABY GOT BACK BONELESS RIB SANDWICH WITH APPLE FENNEL SLAW & BBQ SAUCE
can count on the atmosphere to feel warm and inviting.
LANAI
Watch episodes of “Cooking Ha- waiian Style,” presented by Alo- ha Mortgage Advisors at Ka Laʻi Aloha Estate, on OC16 channels 10 and 1012. Get this recipe at cookinghawaiianstyle.com.
HICraft Kitchen uses lo- cally sourced products for many of menu options. My favorite cookie is also made at HICraft Kitchen, and you must end your meal with a sweet treat.
And, he has invested in the construction of his eatery.
This week, he shares his Baby Got Back Boneless Rib Sandwich with Apple Fennel Slaw & BBQ Sauce.
Ingredients for ribs:
• 3 pounds baby back ribs •4cloves garlic,peeled,chopped • 1/3 cup ancho chile powder
• 4 teaspoons brown sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 4 teaspoons ground black pepper
• 5 teaspoons kosher salt
Directions for ribs:
Combine all dry ingredients with garlic in a food processor and blend thoroughly. Liberally dust rib rack on both sides with mixture rubbing into meat from end to end to ensure even coverage. Place ribs uncovered in refrig- erator and allow to sit overnight. The next day, remove ribs from refrigerator, preheat oven to 250 degrees Fahrenheit and scrape off excess spice mixture accumulation from ribs. Wrap rib rack in two layers of plastic wrap, then one layer of heavy duty foil, and place in pre- heated oven for 3 1/2-4 hours. Remove ribs from 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, to taste
• 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.
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.
• 2 tablespoons tamarind paste • 1/4 cup honey
• 1 teaspoon hot sauce (Tabasco is fine)
• 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.
PHOTOS BY RUBEN CARRILLO AND RYAN SAKAMOTO
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Ingredients for barbecue sauce:
• 2 tablespoons chile powder • 1 tablespoon ground black pepper
• 2 teaspoons Morton’s 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