The Tiki Grill features a cooked-to-order grill menu. The Tiki Bar specializes in tropical cocktails.

Maui Onion Lamb Chops with
Sweet Maui Onion Marmalade
on Gorgonzola Polenta Cake
with a Lamb Jus

by Chris Napoleon, Sous Chef,
Kā‘anapali Beach Hotel
Winning Recipe at the
Maui Onion Festival, 2007

Maui Onion Lamb Marinade
In small bowl, combine all ingredients and mix well. Marinate lamb for no longer than three hours

Maui onion juice 1 ½ cups
Soy sauce ½ cup
Maple syrup ½ cup
Honey 2 Tbsp.
Brandy 2 Tbsp.
Mint jelly 4 Tbsp.
Garlic (smashed) 4 Tbsp.
Rosemary (sprigs) 2 Tbsp.
Black pepper (cracked) 1 tsp.
Basil (chopped) 2 Tbsp.
Hawaiian chili pepper 1
Lamb chops (cleaned) 4

Gorgonzola Polenta Cake
For polenta:
Heavy cream 1 cup
Chicken stock 1 cup
Maui onion juice ½ cup
Butter (salted) ½ cup
Onion powder to taste
White pepper to taste
Polenta 1 cup
Gorgonzola cheese 1 cup
Breading for polenta cake:
Egg wash 1 cup
Seasoned flour 1 cup
Panko bread crumbs (grounded) 1 cup
Parmesan cheese (shredded) 2 Tbsp.
American parsley (chopped fine) ½ oz.

In a heavy bottom saucepan, combine the heavy cream, onion juice, chicken stock and butter. Bring to a boil. Reduce heat (medium low) and add polenta. Continue to cook for approximately 15 minutes. Stir frequently to reduce the risk of burning the bottom. Remove saucepan from heat and whip in the Gorgonzola cheese (mix well, no lumps).

Place on a greased half sheet pan, and then freeze overnight. Cut polenta with your desired ring mold size, then lightly dust with the seasoned flour. Dip it into the egg wash and coat with the herb-parmesan breadcrumb mixture. Just before serving, cook in fryer until golden brown.

Sweet Maui Onion Marmalade
Olive oil blend 2 Tbsp.
Maui onion (chopped) 3 lbs.
Red onion (chopped) 1 lb.
Sugar (granulated) ½ cup
Mustard seeds 1 tsp.
Chives (chopped) 2 Tbsp.
Mint jelly 2 Tbsp.
Maui onion jelly ½ cup
Apple pectin 1 Tbsp.

In a medium-sized frying pan, heat oil to medium high and add onions. Cook until onions begin to sweat. Turn down heat to medium low. Add sugar and mustard seeds, and cook until sugar dissolves. Turn off heat and stir in remainder of ingredients. Transfer into a container and chill mixture for at least one hour before serving.

Red Wine Lamb Jus
Lamb Scraps
Celery 1 cup
Onions 2/3 cup
Carrot 2/3 cup
Garlic 4 Tbsp.
Red wine 1 cup
Beef stock 1 quart
Demi glaze 1 cup
Salt to taste

In a medium-sized saucepan, sauté lamb scraps with the garlic over medium high heat. Cook for approximately 5 minutes, and add celery, onions, and carrots. Continue to cook for another 7-8 minutes. Add red wine and let simmer until wine is almost evaporated. Then add the beef stock, bring to a boil then reduce the heat and let simmer. Cook until liquid has reduced by half. Strain though a fine mesh sieve and transfer the liquid to a smaller saucepan. Add the demi glaze and return to heat. Bring to a boil, then reduce heat and simmer (reduce sauce until proper consistency is reached). Serve immediately