Recipes to Try at Home

Exclusive recipes from professional Maui caterers, Chef Ralph Giles and Chef Tracy Edelhertz


Holiday Recipe from Chef Tracy Edelhertz of Triptop Productions

Sautéed Wild Mushrooms over Crostini

  • 2 Tbsp. unsalted butter
  • 1 Tbsp. leek chopped small pieces
  • 4–6 fresh shiitake mushrooms, stemmed and sliced small size
  • 4-6 crimini mushrooms: cut off bottom of stems and slice small size
  • 1 portabella mushroom, stemmed and sliced into small pieces
  • 1/2 c. oyster mushrooms, cut off roots and then chopped smallish
  • 1/2 c. white wine (drinkable quality)
  • 1/4 c. heavy cream
  • 1 Tbsp. chopped fresh parsley
  • 6 diagonal-cut slices French baguette—You can use more slices if using for an event.
  • Just use less mushroom mixture on each slice.
  • 2 Tbsp. olive oil
  • Salt and pepper
  • 6 sprigs fresh parley

On a plate, pour olive oil and sprinkle on salt and pepper. Coat top of bread slices with oil and either broil in oven or grill until golden-brown on top. Turn over and crisp other side.

Heat butter in pan on medium-low heat. Once butter is melted, add leeks. Let soften for about 5 minutes. When mixture is softened and slightly brown on edges, add mushrooms and turn up heat to medium. After mushrooms have released their moisture and are turning brown on edges, add white wine. Turn up heat to medium-high to high. Let reduce by half for about 5–6 minutes. Add heavy cream and mix together. Let reduce 1–2 minutes, and then add chopped parsley and salt and pepper to taste.

Place crostini on plate, and scoop mushrooms mixture over top. Pour excess sauce over mushrooms. Top with sprig of fresh parsley.

Note: Can use chives or baby salad greens for garnish as well. Great pupu or side dish.


Holiday Recipes from Chef Ralph Giles of Catering From Soup To Nuts

These recipes are simple, bold, yet elegant touches to the holiday roster. The mango chutney dresses up beef, lamb, pork, and poultry in festive and fruity finery, and the crisp, sweet bacon hors d’oeuvre is impossible to resist. —RG

Beacon Hill Brown Sugar & Bacon

This recipe is as easy as can be, and is always a hit.

  • Dijon mustard
  • Honey
  • 1 lb. extra-thick bacon
  • 1–2 c. dark-brown sugar

Mix quantities of mustard and honey to taste. Transfer to serving dish.

Cut the bacon in half and cook at 350 degrees until just before crispy. Remove from oven and increase oven temperature to 400 degrees. Drain grease from pan. Top with ample quantity of brown sugar. Put back in oven (top rack) and bake until caramelized. Remove from heat, cool briefly, and serve with mustard dip.

Easy Mango Chutney

Tart and sweet, this chutney is perfect for holiday meals, and you can play with the types and amounts of ingredients! —RG

  • 1 small jar pineapple jam
  • 1 small jar orange marmalade
  • 1 c. chopped dried mangos
  • 1 c. chopped dried apricots
  • 1/2 c. raisins
  • 1/2 c. chopped Kula or Vidalia onions
  • cinnamon
  • nutmeg
  • cumin
  • yellow curry powder
  • salt & pepper

Put oil or butter in hot skillet. Sauté onions until translucent. Add all spices, salt, and pepper. Add jams and fruits, and cook at low temperature for 1/2 hour uncovered. Stir occasionally. Let cool and transfer to serving dish.


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