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Articles by Brandon Kealoha
Brandon Kealoha: Osso Bucco (recipe)
Osso Bucco 10 veal shanks Corn starch seasoned with garlic powder, onion powder, smoked paprika, salt and pepper Dust the veal shanks and sear until brown. Remove from Pan Add Mirepoix (carrots, celery and onions chopped) Sauté (4 carrots, 2 yellow onions and 4 celery ribs) Add tomato paste (1 12 ounce can) Dried thyme Oregano Deglaze with white wine (one quart) Add puréed whole plum tomatoes (2- 24 ounce cans) One gallon beef stock Put veal shanks back in braise until fork tender at 350 degrees.
Brandon Kealoha: Korean cucumber shrimp cocktail (recipe)
Ingredients 4 u-15 wild Gulf of Mexico shrimp 2 English cucumbers 2 cups Mae Ploy chili sauce Juice and zest of 2 limes 1/4 cup mirin 1/4 cup rice wine vinegar 1/2 cup toasted sesame oil Salt to taste Directions Poach shrimp in a sauce pot. I use Old Bay seasoning, pickling spice, lemon juice and your favorite beer. Be careful not to overcook shrimp. I never let poaching water get to more than a simmer. Place shrimp in an ice bath to stop cooking. Cut cucumbers into 1/4-inch slices.
Brandon Kealoha: Getting indulgent with Brussels sprouts
I was trying to figure out a new way to implement brussels sprouts on the appetizer menu. I wanted something indulgent, even though it’s a VEGETABLE! Did we ever think brussels sprouts would become so popular? This is a recipe I came up with. Ingredients Brussels sprouts Pancetta Balsamic glaze Grated parmesan Reggiano Directions Deep fryer: A couple handfuls of brussels sprouts cut in half (I prefer vegetable oil). Drop them into the oil for 2-3 minutes with a handful of diced pancetta.
Brandon Kealoha: Js' Bistro pan seared swordfish (recipe)
Ingredients 1 6-ounce swordfish fillet 1/2 cup fresh lemon juice 1 tablespoon capers 2 tablespoons unsalted butter 4 ounces heavy cream 8 61/70 prawns Orzo Salt and pepper Directions Salt and pepper both sides of fish and sear in a nonstick pan, making sure pan is hot. Cook to medium. Remove swordfish and sauté garlic and shallots in the same pan. Deglaze with white wine (I prefer a sauvignon blanc). Add fresh lemon juice and capers then finish with butter.
Js’ Bistro peanut butter chocolate chip bread pudding (recipe)
Ingredients 1/2 pan of bread (break apart) 2 1/2 cups cream 1 1/2 cups milk 5 eggs 1 tablespoon vanilla 2 1/2 cups sugar 1 teaspoon nutmeg 2 cups peanut butter 2 cups chocolate chips Directions Break bread apart in 1/2 pan. Combine cream, milk, eggs, vanilla, sugar, and nutmeg to make custard. Mix with bread and let stand for 1 hour. Preheat oven to 350, then combine peanut butter and chocolate chips. Bake for 1 hour and let stand. Then portion and drizzle with your favorite sauce.
Brandon Kealoha: Blackened salmon for the dog days of summer (recipe)
Blackened salmon on basmati rice and jambalaya sauce One 5 ounce salmon Filet Blackening seasoning 4 ounce basmati rice 1 14 ounce can whole plum tomatoes 1 rib celery 1 yellow onion 1 red bell pepper 3 cloves garlic 1 tablespoon dried thyme 1 tablespoon dried oregano 1/2 cup dry white wine 2 tablespoons tomato paste 1 bay leaf 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce 2 cups chicken stock Old Bay seasoning Jambalaya sauce 1.
Brandon Kealoha: Southern-style gumbo with rice (recipe)
I have always loved Cajuns and southern cuisine. I developed this recipe several years ago, and it has become one of my favorite meals, both at the restaurant and at home.
Brandon Kealoha: Dry rubbed 14 oz. bone-in pork chop (recipe)
Dry rub 1 cup brown sugar 1/2 cup smoked paprika 1/4 cup onion powder 1/4 cup garlic powder Salt and pepper to taste Tomato pepperonata 1 red bell pepper 1 yellow onion 2 cloves garlic, minced 1/2 cup capers 2 tablespoons sugar 2 ounces rice wine vinegar 1 cup pureed tomatoes Salt and pepper to taste Slowly sauté bell peppers and onions until caramelized, deglaze with cream sherry. Add remaining ingredients and simmer to sauce consistency. Generously apply dry rub to pork chop.
Brandon Kealoha and Larry Lawrence: Fire up the grill for some lamb chops (recipe)
By Brandon Kealoha and Larry Lawrence Js’ Old Town Bistro Monday, June 14, 2021 Summer is here and it’s time to fire up the grill. This year why not mix up your usual menu and grill lamb chops? We use this marinade at Js’ Old Town Bistro and our customers love it. It’s easy to make a home and is sure to be a crowd pleaser. This recipe is enough for 2- 3 racks. We recommend cutting them into double bone chops.
Add some goat cheese to your cheesecake
By Larry Lawrence and Brandon Kealoha Substitute goat cheese for cream cheese in this blueberry cheesecake. Courtesy Cheesecake is always a popular dessert at Js’ Old Town Bistro. Our chefs, Larry Lawrence and Brandon Kealoha decided to mix it up a bit and substitute goat cheese for some of the cream cheese in a traditional recipe. The result is a super creamy, slightly tangy, super delicious dessert.
Recipe: Southern-style gumbo with rice and smoked paprika-dusted fried okra, by Brandon Kealoha
I have always loved Cajun and southern cuisine. I developed this recipe several years ago, and it has become one of my favorite meals to prepare both at the restaurant and at home.
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