Yesterday I shared winning results in the Dessert Category in the 1st Annual Liliko’i Festival on the east side of the Big Island, which was celebrated Saturday, November 2nd at the Hawaiian Paradise Park Community Center (HUI)
You can read about it and get the recipes HERE
The following recipes were the winning entries in the Main Dish Category which included Soups, Salads, and Entrées.
The judges used the following criteria for scoring the entries: Best use of Liliko’i, Taste, Appearance/Presentation and Originality with 0-5 points in each criteria to be awarded for a possible high score of 20 points per entry per judge.
1st Place – Destiny O’Hara – Pahoa
5 pounds boneless chicken
1 large onion
3/4 cup brown sugar
1/4 cup honey
1 stick butter
1 teaspoon cinnamon
1 teaspoon cardamom
2 cups liliko’i juice
2 Tablespoons vinegar
1 can tomato paste
2 cups water
Salt & pepper to taste
Sauté onion in butter until it becomes translucent. add brown sugar, honey, spices and vinegar and stir. Stir in liliko’i, tomato paste and water. Cook until bubbly then reduce heat and simmer while preparing chicken.
Place chicken in baking pan; add salt and pepper. Pour sauce over chicken and bake for 1 hour at 350 F
Yield: 12 servings
2nd Place – Leslie Carroll – Kea’au
“Tropical Chicken Soup”
1 Tablespoon fresh minced ginger
1 cup chopped green pepper
1 teaspoon sea salt
1-1/2 cups finely diced cooked chicken breast
2/3 cup liliko’i juice
1 teaspoon ground cumin
1 cup crushed pineapple
1 cup water
Fresh chopped cilantro
In a blender or food processor, finely mix ginger, cumin, green pepper, pineapple and sea salt.
In a medium saucepan, add the blended mixture to the water. Bring to a boil. Add chicken and simmer for 5 minutes. Remove from heat and add the liliko’i juice. Serve hot with cilantro garnish.
Yield: 4 (3/4 cup) servings
3rd Place – Melissa Pang – Honolulu, HI
“Liliko’i Quinoa Salad”
1 cup quinoa, rinsed and drained
1 cup water
1/2 cup liliko’i dressing (recipe attached)
1 cup dried fruit (1/2 cup raisins, 1/2 cup apricots, quartered, or choice)
1/2 almond pieces or choice nut pieces
1 cup cucumber, seeded and chopped
1/4 cup red onion, fine chopped
1/4 cup celery, fine chopped
1/4 cup Chinese parsley, coarse chopped, reserve a few sprigs for garnish
Baby tomatoes, halved, reserve for garnish
Combine quinoa and water in rice cooker and cook until tender. Cool.Combine cooked quinoa and liliko’i salad dressing, lightly mixing well.Add remaining ingredient and toss until combined. Adjust seasonings, Garnish with tomato and parsley before serving.
Yield: 7 (1 cup) servings
3/4 cup liliko’i pulp, including seeds
1/3 cup olive oil
2 Tablespoons sugar
1 garlic clove, coarse chopped
1 teaspoon prepared mustard (1/2 teaspoon if powdered)
Optional: 1-2 teaspoons no-cook pectin (for thickening)
Place all ingredients in food blender and blend until seeds are crushed and completely mixed. Let stand at room temperature until sugar (and pectin, if using) is dissolved, about 30 minutes. Refrigerate and use.
This ono and versatile salt-free dressing can be used as a fruit, pasta or vegetable dressing as well as a sandwich spread, fish sauce, etc.
Yield: 1-1/4 cups
To follow up on the festival and to get information for future events, you can keep up with the Liliko’i Festival at their Facebook Page
“The Lilikoilicious Cookbook” is available on line and can be ordered by clicking here:http://www.lilikoicookbook.com/