eat local challenge journal day 4

breakfast. dinner. dessert.

day four of kanu hawaii's eat local challenge started off with a yummy two egg omelet, and kula strawberries, which would have been all local had we used ka lei eggs instead of organic cage free omega eggs. the omelet included diced kula sweet onion, italian parsley from our herb garden, diced kamuela tomato, and surfing goat dairy feta. lunch was leftovers again, but dinner was extra delicious korean tacos and entirely local! the sliced beef on salad was also delicious without the tortilla.

KOREAN TACOS

beef with marinade:
1/4 cup gochujang (korean red pepper paste)
1/4 cup aloha brand white vinegar
1/4 cup maui brand sugar
2 tbsp family sesame oil
1 lb maui cattle company flank steak

vinaigrette:
1/4 cup shoyu
1/4 cup aloha brand white vinegar
1/8 cup maui brand sugar
1 tbsp family sesame oil
1 1/2 tsp chili pepper flakes

taco toppings:
3 green lettuce leaves
1 cup shredded cabbage
1/2 cup diced sweet kula onion
1/2 cup green onions
1/8 cup cilantro
6 sinoloa flour tortillas
lime wedges
sliced avacado

1. in a bowl, combine the gochujang, vinegar, sugar and sesame oil and mix. add the beef and marinate covered for 4+ hours.

2. mix vinaigrette ingredients in a small bowl.

3. grill or saute the beef until cooked. remove from heat and slice. if sauteing the beef, heat the skillet with the sauce and toss in sliced beef until coated.

4. in a large bowl toss lettuce, cabbage, onions, green onions and cilantro with vinaigrette to taste. on a tortilla place the sliced beef, add the salad and top with a couple of slices of avocado.

completely off the local eating grid, shaun had an inclining to make fudge brownies, which were amazing with kula strawberries.