2026 Contest Recipes

View the videos on our GET Local YouTube Channel

Mango Sunset Kalua Pork Bao

Ingredients:

For the pork:
* 3 pound pork shoulder
* 4 tbs your favorite spice rub (I used Mexican and chili salt rubs)
* 2 tbs southwest seasoning
* 2 tbs salt and pepper
* 9 tbs ketchup
* 8 tbs apple cider vinegar (to brush on)

For the bao:
* 2 1/2 cup ap flour
* 1 1/4 tsp instant yeast
* 1 tsp baking powder
* 1 tsp sugar
* 3/4 cup warm milk
* Olive oil for brushing

For the rice:
* 1 cup jasmine rice
* 1 cup coconut milk
* 1 cup water
* 1 tsp salt

For the lilikoi syrup:
* 1/2 cup strained lilikoi pulp
* 1/2 cup sugar

For plating:
* 1/2 a sliced and cubed mango
* 2 tsp black sesame seeds
* Decorative flowers (pink)
* 1/4 cup chopped chives

Instructions:

For the bao:
1. In a bowl ,mix together the flour, yeast, milk, sugar, and baking powder until combined. Then let rest for 10 mins.
2. After resting, kneed for 3 mins until smooth.
3. Then flatten to 1/4 inch and cut into 2 inch circles. Brush on a bit of olive oil the press together into a crescent shape.
4. In a dutch oven, place a metal rack on the bottom. Add sheet of parchment paper.
5. Add 2 cups of water to the bottom of the pot. Place your bao in and space 1 inch apart, cover and let rise for 30 mins.
6. After risen, cover , Turn to medium high heat till the water boils then bring down to medium low heat for 10 mins.
7. Then remove cooked bao with tongs and let cool on plate.

For the pork:
1. Trim half of the fat off the fat cap on the pork so there’s 1/2 inch left. Add your ketchup and rub it in.
2. Then add all your seasoning and rub in. To get the grill started, add half a bag of coals to 1 side of the offset part and press to one side for air flow.
3. Then light and let die down till hits 250 degrees (around 2 hrs).
4. Then place the meat on the grill and brush with apple cider vinegar every 30 mins. Add a handful of wood chips every hr.
5. Use a meat thermometer to measure the pork in a thick part.
6. When hit 165 internal ,wrap it with foil and put in a 265 degree oven for 5 hrs or until 203 internal.
7. Then wrap in a towel and let cool in a cooler for 3 hrs. Shred by hand to desired texture.

For the lilikoi syrup: add the lilikoi juice,sugar to a medium pot and let simmer on medium heat till sugar dissolves and the mixture thickens. place in a jar in the fridge to cool.

For the rice: add rice, coconut milk and water in a rice maker then cook. after done add your salt

To plate: place the rice in a bowl then pat down and flip into the middle of a plate. Then add cubed mango on to the rice with the sesame seeds on top and decorative flowers. Then, fill bao with the Kalua pork in the middle and top with chives and lilikoi syrup. Place five around the rice. Then to finish add your mango spears around the bao locking in the “sunset bao”

Lilikoi Chicken Hawaiian Power Bowl

View the video for instructions

Ingredients

For the Lilikoi Chicken
* 2 lbs chicken thighs or chicken breast
* ½ cup lilikoi (passion fruit) juice or puree
* 2 tablespoons honey
* 2 tablespoons soy sauce
* 2 cloves garlic, minced
* 1 tablespoon olive oil
* salt (½ – 1 tsp)
* ¼ teaspoon black pepper

For the Bowls
* 3 cups uncooked brown rice
* 3 medium sweet potatoes
* 1 tablespoon olive oil
* ½ teaspoon salt
* 1 can corn (15 oz), drained
* 2 ripe avocados
* 1 cup diced tomatoes or cherry tomatoes
* ½ cup chopped green onions
* 1 lime
* Optional: fresh cilantro

Instructions

Step 1 – Cook the Brown Rice
1. Rinse 3 cups brown rice under water.
2. Add rice to a pot with 6 cups water.
3. Bring to a boil.
4. Reduce heat, cover, and simmer 40–45 minutes until tender.
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Step 2 – Roast the Sweet Potatoes
1. Preheat oven to 400°F.
2. Peel and dice the sweet potatoes into small cubes.
3. Toss with olive oil and salt.
4. Spread on a baking sheet.
5. Roast 25–30 minutes, until soft and lightly golden.
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Step 3 – Make the Lilikoi Sauce

In a bowl mix:
• lilikoi juice
• honey
• soy sauce
• garlic
• olive oil
• salt and pepper

Stir well.

Step 4 – Cook the Chicken
1. Heat a skillet on medium heat.
2. Add the chicken and cook 5–6 minutes per side.
3. Pour the lilikoi sauce over the chicken.
4. Simmer 5–7 minutes, until the chicken is cooked through and the sauce thickens slightly.
5. Slice the chicken into strips.Step 5 – Prepare Fresh Toppings
• Slice the avocados.
• Dice the tomatoes if needed.
• Chop the green onions.
• Cut the lime into wedges.
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Step 6 – Assemble the Power Bowls

In each bowl add:
1. A scoop of brown rice
2. Roasted sweet potatoes
3. Corn
4. Lilikoi chicken
5. Avocado slices
6. Tomatoes and green onions

Squeeze fresh lime juice on top.

Optional: sprinkle fresh cilantro.
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Serve

Serve warm and enjoy a balanced bowl with grains, protein, vegetables, and fresh toppings.

Axis Deer Wild Venison Pizza

View the video for instructions

Ingredients:
* pizza dough (store-bought or homemade)
* 1 cup pizza sauce (jarred is fine)
* 1 cups shredded cheese
* (mozzarella or mozzarella + cheddar blend works great)
* Raw venison tenderloin

Directions
1. Preheat oven
• 450–475°F in a conventional oven or hotter in a pizza oven; hot is key for good crust)

2. Cook the venison
• Heat a pan with a little oil (venison is very lean)
• Sear each side until browned (5–7 min)
• Set aside until cool and then slice.

3. Build the pizza
• Roll/stretch dough onto pan or stone
• Spread sauce evenly
• Sprinkle cheese
• Add cooked venison
• Add any extra toppings

4. Bake
• 10–15 minutes until crust is golden and cheese is bubbling

5. Finish (optional but great)
• Drizzle olive oil or sprinkle fresh herbs if you have them

Swimming Snapper

View the video for instructions

Ingredients:
* Fish: 2-3 Ib whole snapper, sea bass, moi, or onaga (fillets work too).
* Aromatics: Fresh ginger, scallions, garlic, and cilantro.
* Sauce: Soy sauce (or aloha shoyu), sesame oil, oyster sauce, plus optional shaoxing wine or mirin.
* Finish: Neutral oil, heated until smoking hot.
Best with a whole fish, but the same method works with sturdy fillets.
Directions
1. Prep & Season: Clean and pat dry the fish. Cut diagonal slits on both sides, stuff with ginger and garlic, and season with salt, pepper, and/or soy sauce.
2. Steam: Set the fish in a heat-proof dish, ideally on scallions or cabbage, and steam 10-20 minutes until cooked through.
3. Sizzle: Top generously with cilantro and green onions. Pour smoking-hot oil over the fish so the aromatics bloom and sizzle.
4. Serve: Drizzle with a mix of soy sauce and sesame oil, then serve immediately with steamed white rice.

Mango Coconut Chia Pudding

View the video for instructions

Ingredients:
* 4 cups coconut milk
* ¾ cup chia seeds
* 2 teaspoons vanilla
* 2 ripe mangoes
* 2 bananas
* 2-3 strawberries
* ½ cup toasted coconut flakes
* 4 tbsp of Honey

Directions
1. Make the Coconut Chia Pudding
In a bowl, mix coconut milk, chia seeds, honey, and vanilla.
Stir well so the chia seeds do not clump.
Place in the refrigerator for about 4 hours, or until the pudding becomes thick.
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2. Make the Mango Purée
Peel the mangoes and cut the flesh away from the seed.
Blend the mango pieces until smooth to make a mango purée.
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3. Prepare the Fruit
Slice the banana and strawberries into small pieces.
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4. Assemble the Cups
Use glasses or pudding cups.
Layer the ingredients:
1. Coconut chia pudding
2. Mango purée
3. Banana and strawberry pieces
4. Coconut chia pudding again
Repeat the layers if desired.
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5. Add the Toppings
Top with:
• fresh strawberry pieces
• toasted coconut flakes
• a drizzle of honey (optional)
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6. Serve
Enjoy your fresh, creamy, tropical pudding!
It tastes sweet, creamy, and refreshing, with tropical mango flavor and a light coconut crunch on top

Thai Vegan Summer Rolls

View the video for instructions

Ingredients:

Thai peanut chili sauce:
Make the sauce first so it has time to cool.

* 3/4 c sugar
* 1 Tbsp shoyu
* One can 13 1/2 ounces coconut milk.
* Two rounded tablespoons or more Thai red curry paste. (Thai kitchen brand)
* 3/4 cup creamy peanut butter
* 1/2 teaspoon salt
* 1/4 cup of water
* 1/2 cup ground roasted peanuts.

Put all ingredients into a pot and whisking constantly; bring to a very gentle boil over medium heat. Let simmer for 15 minutes over low heat, still stirring. Take off the heat and cool. Use as a dip for summer rolls. Store leftovers in a container in the refrigerator. The sauce will thicken, so heat before serving.

Rice paper wrappers:
* Soft leafy greens like butter lettuce; etc.
* 1 med Japanese cucumber thinly sliced 3” long
* 1 med carrot grated fine or coarse
* 1 firm, ready to eat avocado, sliced thick
Optional: rice noodles, firm tofu, mango, crushed roasted peanuts & green onions.

Directions

1. Wash, trim, grate and slice vegetables and avocado.
2. Soak one rice paper wrapper at a time in a shallow tray of warm water for five seconds.
3. Transfer the rice paper onto a cutting board or another plate and arrange the lettuce and other ingredients leaving about 1 inch on each end. 4. Wrap like a burrito folding the top over and pushing ingredients back, then fold the two sides in.
5. Roll over, delicately but firm.
6. When done rolling, you may want to cut the rolls in half diagonally and serve it on a platter; drizzle or dip with peanut sauce. Wrap the extras in parchment paper and Keep in a Ziploc bag.
7. Refrigerate.

Enjoy!
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