Make This Smokin’ Pie And Dive Right In
Kimi Werner is such an amazing human being, and I was happy to have her join our show. She is most famous for her freediving talents, but she also is an amazing painter and chef. Originally from Maui, she now lives on Oahu. Diving is still a huge part of her life, as she is a national spearfishing champion.
When you get a chance, check out Kimi’s artwork at kimiwernerart.com.
When she came by our kitchen, she created a smoked ahi pizza — and she caught and smoked the ahi herself.
KIMI WERNER’S SMOKED AHI PIZZA
• smoked ahi
• 1 Maui onion
• 2 cloves garlic
• havarti cheese
• Hamakua mushrooms
• 3 tablespoons flour
• 3 tablespoons butter
• 1 1/2 cups whole milk
• bay leaves
• white pepper
• 1/4 cup grated Parmesan cheese
• garlic salt
• arugula/spinach (optional)
• olive oil chia flatbread (from Costco bakery)
• truffle oil
• balsamic reduction(optional)
Saute butter and garlic, and grill slices of flatbread until golden brown. Set flatbread aside. Add mushrooms, onions and ahi to the same pan used for the butter and garlic, and saute ingredients just enough to cook the mushrooms. Put grilled flat-bread on a cookie sheet and spread with bechamel sauce, mushroom-ahi mixture, arugula and more grated cheese.
Bake at 450 degrees for 6-7 minutes; remove when cheese is melted. Top with white truffle oil or a balsamic reduction.
For Bechamel Sauce:
Melt butter in small saucepan, add flour and cook the flour in the butter for 1-2 minutes. Slowly whisk milk until smooth and creamy and until you achieve the consistency of Alfredo sauce. Add 1/4 cup grated cheese, and salt and pepper, to taste.
Watch Cooking Hawaiian Style on OC16 channels 12 and 1012. Visit cookinghawaiianstyle.com for thousands of free recipes.