THE HALI'IMAILE GENERAL STORE 

THE HALI'IMAILE GENERAL STORE | Sashimi Pizza

The Hali'imaile General Store opened in a renovated plantation store in the small Upcountry town of Hali'imaile in 1988.  I remember this well, as it was revolutionary: it brought unpretentious, yet fine dining to Upcountry Maui in an elegant setting.  Diners were awed by salads filled with fresh upcountry vegetables, her incredible fish preparations, and inventive entrees.  I personally fell in love with the crab pizza--I pick one up whenever I'm Upcountry.  When asked by visitors to the island for my recommendations, I always suggest spending a day exploring my hometown of Makawao.  Stroll along the galleries and boutiques, followed by an incredible lunch or dinner at the charming Hali'imaile General Store, and if there's time, make your way down to the sleepy little surfing town of Paia.

For the past twenty years, Bev Gannon has been one of our island's most celebrated chefs.  At the helm of her restaurants, the Hali'imaile General Store, Joe's, and Gannon's Restaurant in Wailea, she has won numerous awards and accolades.  You can feel the influence of her history as one of the founders of the Hawaii Regional Cuisine movement in her cuisine: the vibrant flavors of the bounty of our local farms and sea are expertly combined to create island-style dishes with a unique personality.  I am delighted to have Bev share her recipe for Sashimi Pizza with us.

Sashimi Pizza
(makes six pizzas)

INGREDIENTS
Edamame Hummus

  • 2 cups cooked and shelled edamame (soybeans)
  • 8 cloves garlic
  • 1/2 cup olive oil

Soy-Sesame Aioli

  • 2 tsp Coleman's dry mustard
  • 2 tsp water
  • 1 small onion, cut into chunks
  • 2 tbs soy sauce
  • 2 tbs sesame oil
  • 1/4 cup oil
  • 2 tsp dashi (Japanese soup stock--available at Asian grocery stores)
  • 1 tbs sugar
  • 1 tsp freshly ground black pepper
  • 2 tsp salt
  • 1 cup mayonaise

Crispy Fried Onions

  • 1 cup flour
  • 1 onion, sliced very thin
  • salt
  • freshly ground black pepper
  • peanut oil for frying

Tortilla Crust

  • 6 six-inch flour tortillas
  • 1/4 cup kabayaki sauce (Japanese soy-based sauce)
  • 1 lb sashimi-grade ahi, thinly sliced
  • 1/4 cup kaiware sprouts (Japanese radish sprouts)
  • 2 tbs tobiko caviar (flying fish roe)

METHOD

  • To prepare the hummus, puree all the ingredients in a food processor until smooth.
  • To prepare the aioli, mix the dry mustard and water to form a thick paste.  Transfer the mustard to a blender and add all the other ingredients except the mayonnaise.  Blend well, then add the mayonnaise, and blend again.
  • To fry the onions, mix together the flour, salt, and pepper.  Coat the onion slices in the flour.  Heat about 1 inch of oil in a saucepan to 375 degrees.  Fry the onion slices in small batches until crisp and golden brown.  Remove from the oil and drain on paper towels.
  • To assemble the pizzas, preheat the oven to 400 degrees.  Brush each flour tortilla with kabayaki sauce and place on a baking sheet.  Bake in the oven until crispy, about 5 minutes.  Remove from the oven.
  • Spread each tortilla with the hummus.  Top with Ahi and Cabbage.  Sprinkle with crispy onions.  Drizzle with aioli, sprinkle with sprouts, and finish with a topping of tobiko.


   

Sashimi Pizza is courtesy of 
The Hali'imaile General Store
900 Hali’imaile Road, Hali’imaile, HI 96768 
Phone: 808.572.2666 Fax: 808.572.7128
www.bevgannonrestaurants.com/haliimaile