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Parking is behind the store.
Looking for a worthy and creative use for that beautiful package of local, grass-fed beef from Kōkua Market? Here it is! I scoured the internet so you don’t have to, and found the perfect recipe to showcase this beef and make a small package feed many: baked Argentinian beef empanadas with raisins and green olives, served with mizuna, apple, and fennel salad. It really blew my mind, or I wouldn't be writing such a long-winded post about it (or a post at all-- this will be my very first), so be sure to try it if you're so inclined! Below, I’ve linked to the recipe(s) I used and provided my personal notes and tips to guide you to ~empanada euphoria~.
Making the filling:
First, I made the filling using half of this recipe, since I didn’t think I’d need 36 empanadas to feed two people (although, I’m missing them already, so maybe I should’ve). For half the recipe, I used 2/3 of a 1 lb package of Big Island grass-fed beef from the frozen section of Kōkua. (The other 1/3 was a perfect portion for an ong choy beef stir-fry for two.)
As an important aside, it’s imperative to use fresh spices here (and always, really), because spices lose their flavor over time, and probably more quickly than you think. It's best to buy spices in small quantities and have a higher turnover than to buy a whole bottle and keep it until it taste like dust. Take…
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