Taste of Hawai‘i brought out the chef in Marty Sheffer. Long-time chef for the Grand Hyatt Kaua‘i and lead vocalist for the Happy Enchalata Band Sheffer confessed that attending “Taste” in 1995 was a life-altering experience. The Rotary of Kapa‘a
Taste of Hawai‘i brought out the chef in Marty Sheffer. Long-time chef for the Grand Hyatt Kaua‘i and lead vocalist for the Happy Enchalata Band Sheffer confessed that attending “Taste” in 1995 was a life-altering experience. The Rotary of Kapa‘a annual fundraiser is Sunday.
“I had the time of my life at my first Taste of Hawai‘i,” Sheffer said in a press release. “I didn’t know what I was doing with my life and I looked at those chefs and said I want to do that.”
As it turned out, Sheffer had another crowd-pleasing talent other than music; he just didn’t know it. After receiving tickets to “Taste” as a gift he was so inspired by what he experienced, he immediately signed up for the culinary program at Kaua‘i Community College. Two years later, after graduating with a 4.0, his culinary journey began.
“In both cooking and performing music, I’m inspired by getting to know my audience and giving them what they want,” he said.
Sunday will mark the fifth year the Happy Enchalata Band has performed at the event. Although Sheffer will not be cooking at the event, he found a way to combine his two passions with one of his favorite creations, the following recipe, The Most Happy Enchilada.
The Most Happy Enchilada
The flavors of the islands shines through this dish as we enjoy a classic Mexican favorite.
Serves 8-10
1 pound prepared kalua turkey (optional)
1/2 round onion diced
3 cloves garlic chopped
2 tablespoons chili oil (olive oil)
1 teaspoon each oregano, cumin, coriander
1 tablespoon chili powder
1 cup beer (or vegetable stock)
1 can refried beans
1 4 ounce. can sliced olives
1 pound shredded extra sharp cheddar
1 bunch fresh cilantro
1 ripe pineapple
1 red Hawaiian chili pepper
1 18 ounce jar (or fresh) salsa
1 20 ounce can mild enchilada sauce (salsa para enchiladas)
10 Sinaloa Grand flour tortillas
Use a nine-by-13 inch baking dish.
Charcoal grill (hot)
Saute onions, garlic, and if using meat add now. Add seasonings, deglaze with beer (or stock), bring to simmer, add beans. Combine slowly, adjust consistency with more beer (or stock), set aside.
Preheat oven to 350 degrees, pour enough enchilada sauce to cover bottom of baking dish. Set up prep station with tortillas, filling, cheeses, etc. and begin rolling wraps to place side by side in baking dish. When all 10 are placed cover them with remaining enchilada sauce. Garnish with shredded cheddar (or Monterey jack) and olive slices. Bake one hour or until cheese turns light brown.
Meanwhile, grill pineapple slices and Hawaiian chili pepper. Let cool and chop finely with fresh cilantro, then add to salsa to serve with Happy Enchiladas.
