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Hawaiian native Sheldon Simeon could also be recognized for his 1,000-watt smile, but it surely’s his meals that really does the speaking. Simeon captivated the judges and viewers alike on Seasons 10 and 14 of High Chef, each occasions cooking his method into the finals and incomes him two Fan Favourite titles. He owns two bustling eating places on the island of Maui — Tin Roof and Tiffany’s — the place he serves up one of the best of native delicacies, turning out ingenious takes on Hawaiian classics and garnering recognition from the James Beard Basis as a finalist for Greatest Chef: Pacific Northwest in 2022 and 2025. Style Simeon’s island-style flavors for your self with this assortment of recipes that represents the melting pot of true Hawaiian fare.
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Grilled Corn on the Cob with Calamansi Mayo
Chef Sheldon Simeon reimagines Mexican elote by way of the lens of Hawai’i, layering creamy calamansi mayo, seaweed flakes, and Japanese chile onto grilled corn. The island-style facet is prepared in 25 minutes.
Pulehu Steak Tip Skewers with Maui Onion Sauce
Pulehu means “to prepare dinner over sizzling coals” in Hawaiian, and this recipe for grilled steak tip skewers has each a do-it-yourself basting sauce and candy onion finadene to taste the meat. If you cannot discover Maui onions, flip to Vidalia or a equally candy, crunchy selection.
Eggplant Adobo
Creamy, thin-skinned Japanese eggplant is the right car for Simeon’s sweet-sour adobo. The sauce begins with sautéing garlic and ginger alongside hen wings, then works in soy sauce, hen inventory, apple cider vinegar, oyster sauce, and the Ethiopian spice mix berbere earlier than it is lowered to a glaze-like consistency to coat the stir-fried eggplant. Contemporary Thai basil leaves provide a verdant contact.
Hawaiian-Model Garlic Butter Shrimp
Impressed by the meals vans of O’ahu’s North Shore, Simeon marinates his shrimp in a combination of calamansi juice, Italian dressing, mayonnaise, and salt. Make additional garlic butter — you’ll need it on every little thing.
Kamaboko Dip
A young, julienned fish cake groups up with crunchy scallions, mayonnaise, cream cheese, and bitter cream on this earthy dip that may be chilled in a single day earlier than you dunk contemporary crudités.
Chilly Saimin Salad with Soy-Ginger Grilled Pork
Saimin is a Hawaiian wheat noodle normally served in broth, however Simeon opts for a chilly noodle salad with slices of savory, crispy pork shoulder, crunchy bean sprouts, tender ribbons of egg, shredded nori, and slices of Japanese pickled cucumber.
Kālua Pork
Christopher Testani / Meals Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
In a recipe tailored from his Prepare dinner Actual Hawai‘i, Simeon interprets imu-style kālua pork for the house kitchen with banana leaves and Hawaiian sea salt, delivering smoky, succulent strands of meat. “For me, cooking in banana leaves is a connection to the previous,” he says. “Additionally, the flavour it imparts in meals is so scrumptious.”
Huli Huli Hen Wings
Pineapple juice and grilled pineapple slices convey sweetness whereas ginger delivers on the spice; do-it-yourself huli huli sauce balances the smoky, caramelized hen, upping the ante of your wing-eating expertise.
Ember-Roasted Candy Potatoes with Coconut Caramel
Simeon’s coal-roasted candy potatoes make an unforgettable facet it doesn’t matter what the event. Charred and pudding-like, they’re drizzled with a wealthy and creamy ginger-infused coconut caramel that brings simply the correct amount of sweetness.
Mac Salad
Victor Protasio / Meals Styling by Ali Ramee / Prop Styling by Christina Daley
Mac salad is creamy consolation incarnate: Greatest Meals (aka Hellmann’s) mayo — a should for Simeon — meets overcooked noodles, mushy potatoes, and boiled eggs, plus a contact of grated carrot for coloration. “Completed proper, mac salad needs to be so creamy and plush that it’s important to take a drink of water after just a few bites!” he says.
Pancit (Filipino Stir-Fried Noodles)
Simeon’s riff on this stir-fried Filipino staple is loaded with hen thigh items, floor pork, and shrimp, together with loads of veggies, for an in the end satisfying noodle dish.
Sardine Pupu
“Sardine pupu is a straightforward, prototypically Filipino deal with: Splashes of shoyu and vinegar primarily qualify it as adobo, whereas an important glug of lemon oil on prime provides complexity,” says Simeon. “This can be a primo snack, or add two scoops of rice and you have a meal.”
Shrimp and Pork Pan-Fried Noodles
Simeon begins this dish by frying six cloves of thinly sliced garlic to make each a crispy garnish and an infused oil. He then makes use of the garlicky oil to stir-fry the shrimp, pork, veggies, and noodles, enlivening all of it with one other layer of taste. Lime wedges and sizzling sauce present a tangy, fiery stability.
Chow Enjoyable with Roast Pork and Kale-Tomato Salad
Although Simeon makes his personal chow enjoyable noodles for this dish, our simplified model requires store-bought. They’re topped with roast pork and a lime-tinged kale salad, then served with an umami-rich brown butter broth.
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