All
those of a carnivorous nature should check out our extensive collection
in the meat department. We have a huge variety of meats that have
not been injected with nasty hormones or antibiotics. Even the feed
used and grass the animals eat are free of herbicides and pesticides.
We offer a wide selection
of organic and grass fed beef and natural, free range and organic
chicken and turkey. Our butchers are standing by to make a special
cut for you if you don’t see what you need. We regularly stock
buffalo, venison and wild boar and if you have a taste for the exotic
just ask us, and we can get you elk, ostrich, rabbit, duck, alligator
or kangaroo. We can even get you Peking duck!
Our seafood section has
a changing menu because we like to bring in the very freshest fish
and shellfish. Try ahi, opah, mahi mahi or salmon. Steam up some
clams or mussels or throw some shrimp on the barbie. 90% of our
fish is locally caught, other cold water varieties coming from New
Zealand and Alaska.
We also have a large array of packaged sausages, sliced meats for
your lunchbox and smoked fish to nibble on. (Tastes great with beer!)
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Mana Foods' Chef Ann Gale recently won first place for her Thai Beef Salad (see recipe below) in the Maui Cattle Company cooking contest. This is the first contest Ann has every entered and she took the blue ribbon! The cooking contest was held at the 30th Annual Upcountry Ag & Farm Fair last weekend, June 12 and 13, 2010.
THAI BEEF SALAD
6 New York steaks
1 medium red onion
1 basket Hana Fresh cherry tomatoes
3 stalks of Maui lemongrass
½ bunch locally grown cilantro
2 tablespoons fish sauce
2 Maui limes
1 tablespoon red chili flakes (more to taste if you like)
4-6 tablespoons olive oil
Lettuce for garnish
Slice of red bell pepper for garnish
Sear 6 NY steaks with 2-3 tablespoons of olive oil.
Slice thinly and set aside.
Chop cilantro and lemongrass, mix with fish sauce, red chili flakes, juice of two limes, and 2 tablespoons of olive oil.
Thinly slice the red onion and cherry tomatoes.
Toss with herb mixture.
Add steak.
Serve on a bed of lettuce and garnish with a slice of red pepper.
Serves 6-8 people.
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