Maui Newsletter: June 2020

Perfectly Chilled Chardonnay

As we took our first sips of perfectly chilled Chardonnay, Greg and I realized it may never taste quite as good as it did tonight because we are finally back in one of our favorite restaurants! With almost no recent cases of the Covid-19 virus here on the island, we are excited to share that Maui County has continued the gradual reopening of local businesses, including “dine-in” service at restaurants. While still observing careful, precautionary measures, the small business owners have once again found a way to deliver their wonderful culinary creations and all around great experiences to their very thankful patrons. Along with the welcome sight of businesses reopening, June has also brought other positive news. First of all, the State of Hawaii has now approved unrestricted inter-island travel. And secondly, recent real estate statistics show that although the number of transactions are down, median prices remain stable and are even increasing in some areas. On that note, we’re sending some extra ALOHA your way for now and look forward to sharing our next perfectly chilled Chardonnay with you!

Cheers! Greg and Leah

Perfectly Chilled Chardonnay Photo from Taverna Maui
Perfectly Chilled Chardonnay

Kaanapali Luxury Living Maui Newsletter June Market 2020
Kaanapali Luxury Living Maui Newsletter June Market 2020

Caramelized Onion & Beef Loco Moco Recipe

Prep Time: 45 minutes | Cook Time: 35 minutes Level of Difficulty: Easy | Serving Size: 4 servings

Perfectly Chilled Chardonnay

  • 3 tablespoons canola oil
  • 3 large onions, sliced 1/4-inch thick
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds ground beef
  • 2 bunches scallions, white and green parts, sliced 1/4 inch thick, 1 tablespoon greens reserved for garnish
  • 1 tablespoon minced garlic
  • 1 tablespoon plus 1 teaspoon naturally brewed soy sauce
  • 2 cups fresh beef or chicken stock
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 4 large eggs
  • 3 cups white rice
  • 3 cups brown rice

1. Heat a large heavy sauté pan or wok over a medium-high heat. Add 1 tablespoon oil and swirl to coat the pan. When the oil is hot, add the onions, season with salt and pepper and cook on one side until caramelized, 4 to 5 minutes. Turn, cook on the second side for about 5 minutes, then set the onions aside. Reserve the pan.

2. Meanwhile, in a medium bowl, combine the beef, all but the reserved scallions, the garlic and 1 tablespoon of the soy sauce and season with pepper. Mix and form gently into 4 patties about ½ inch thick.

3. Heat the pan over a medium-high heat, add 1 tablespoon of the oil and swirl to coat the pan. Season the patties on both sides with salt and pepper, transfer to the pan and cook, turning once, for about 4 minutes for medium-rare, 5 minutes for well-done. Transfer the patties to a plate to rest for 5 minutes.

4. Return the pan to medium heat, and add the onions. Pour in the stock, bring to a simmer and add the remaining 1 teaspoon soy sauce. Whisk in the cornstarch slurry and simmer until the sauce is lightly thickened, about 1 minute. Taste to adjust the seasoning with salt and pepper, if necessary.

Caramelized Onion & Beef Loco Moco Recipe Recipe from Food Republic