Contractors & Christmas Trees
Images from the Miyake Home Design Center Showroom
Contractors & Christmas Trees
When we Mauians scroll through a social media page, we see many references to “eating local,” which refers to supporting local farmers and ranchers as much as possible. That’s a great philosophy for living on a small island, and one that applies to other aspects of our lives, including business, or even nonprofits.
For example, earlier this month we had the pleasure of attending the “soft opening” of the new Miyaki Home Design Center in Kihei. Having recently completed a beautiful new space, they hosted a small community event introducing the new design services and product center. Attendees included a mix of contractors, builders and even a real estate broker or two. We celebrated Miyaki, chatted with acquaintances, made new connections…Contractors & Christmas Trees.
Like many of the small business owners we meet here on Maui, we often find ourselves multi-tasking, especially this time of the year. In fact, as we write this month’s newsletter, we occasionally stop to take a phone call or text about the Rotary Club of Lahaina Sunrise’s upcoming Christmas Tree fundraiser, a project for which we are happy to volunteer. In about a week, our time will once again be divided between helping our real estate clients and selling Christmas trees – often to the same folks! Each year it’s a chance to interact with the community in a capacity that will ultimately result in scholarships, dictionaries, food baskets and more – for residents of Maui County.
Local food, local businesses, local charities – such is the life on a tropical island in the middle of the Pacific Ocean – working together not only for the holiday season, but all year. After all, “tis the season,” right? As we look towards the coming year, please know that we’re wishing the best to you and yours…
Aloha, Greg & Leah
Speaking of shopping local, here’s a special recipe from a unique Maui based business for you to share with your Ohana! A sweet and zesty way to serve up those racks! Venison rib racks, broken down into easy-to-serve chops, and then smothered in a beautiful pineapple and ginger glaze. The perfect dish to add to your summer cooking list!
Pineapple-Ginger Venison Chops
- 1.5-2 lbs Maui Nui venison rib rack, cut into single chops
- 2-3 cloves garlic, finely minced
- 1 Tbsp ginger, skin removed and finely minced
- 1 Tbsp mirin
- 3/4 cup pineapple juice
- 1/3 cup pineapple, finely chopped (optional)
- 1 Tbsp honey
- 1 1/2 Tbsp butter
- Neutral oil
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 1 lime
- fresh cilantro, finely chopped
Step 1: Pre-heat oven to 400°
Step 2: Next, prepare your venison chops by trimming away any silver skin. Rinse and pat dry. Season each medallion with a generous amount of salt and pepper.
Step 3: In a small bowl, add pineapple juice, pineapple bits, mirin, honey, red pepper flakes and a pinch of salt. Mix well.
Step 4: Heat large cast iron pan on medium/high heat. When pan is hot, add a generous drizzle of oil. Place venison chops in pan and sear for 2-3 minutes on each side, or until a nice crust is built. Remove from pan and set aside on a plate.
Step 5: In the same pan, set heat to low and add butter. Once butter has melted, add garlic and ginger to the pan. Cook for about 1 minute, continuously moving around pan so the ginger and garlic do not burn.
Step 6: Add sauce mixture to pan and set to medium heat. Bring sauce to a gentle simmer and let cook for about 6 minutes or until sauce has reduced by 1/3.
Step 7: Turn off heat. Place chops back in the pan. Using a spatula, coat each chop with sauce. Place in oven and cook for another 4-5 minutes.
Step 8: Plate and pour glaze over chops. Squeeze lime juice over chops and garnish with cilantro. Serve with preferred starch and vegetables.
Pineapple-Ginger Venison Chops Recipe from Maui Nui Venison | Recipe by Jordan Cabatic