Paniolo Cornbread Hawaii Recipes

EMERIL'S "PANIOLO" (HAWAIIAN COWBOY) STEAK

Steps:

• In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.
• Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
• Preheat a grill.
• Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat.
• Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
• Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
• Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.

PANIOLO CORNBREAD (HAWAII)

Steps:

• Preheat oven to 350°F.
• Sift cornmeal, flour, sugar, baking powder and salt into a medium bowl.
• In a separate bowl whisk together melted butter, coconut milk, and eggs.
• Combine wet and dry mixtures.
• Stir in pineapple.
• Pour into a lightly greased 9" cake pan.
• Bake until firm and golden brown, about 35 minutes.
• Cool in pan for 30 minutes.
• Loosen edges of cornbread from pan.
• Place serving plate on top of pan, and invert cornbread onto plate.