Try these Ono Recipes!



1/2 cup fresh bread crumbs
1/3 cup milk
1 pound Hawaiian Red Veal
2 tablespoons minced Italian parsley
1 medium clove garlic, minced
1 teaspoon salt
Freshly ground black pepper
1/2 cup grated parmesan cheese

Place the breadcrumbs and milk in a large bowl and soak for about 10 minutes.  Add the remaining ingredients and mix together well, kneading the mixture until it is smooth.

Pinch off a piece and cook it in a frying pan or in a microwave oven to taste for seasonings. Add salt and pepper to taste if needed.

With your hands, form meatballs, about 1 to 1½ inches in diameter.  Place the meatballs on a plate.

Heat a large skillet over medium heat.  Add a little olive oil and when it is hot, add the meatballs.  Brown the meatballs, turning them in the pan.  Cook the meatballs until they are well done.  Remove from the pan.  Serve them as appetizers or with a marinara sauce over pasta.


1 pound Hawaiian Red Veal scaloppine slices
Salt and freshly ground black pepper
Flour for dredging
Olive oil

Pound the veal slices to desired thinness.  Season with salt and pepper.  Dredge in flour.

In a large sauté pan over high heat, melt about 1 tablespoon each of oil and butter.  Cook the scaloppine, one or two pieces at a time.  Brown each side quickly. Transfer to a platter and keep warm in oven.  Repeat, adding more oil and butter for each batch.  Serve immediately with lemon wedges.


2 pounds Hawaiian Red Veal stew meat
Salt and freshly ground black pepper
Flour for dredging
2 tablespoons olive oil
2 small onions, coarsely chopped
1 cup white wine (optional)
4 cups beef or chicken stock
2 carrots, cut into bite-sized pieces
2 stalks celery, cut into bite-sized pieces
8 ounces Alii King mushrooms, cut into bite sized pieces
¼ cup chopped parsley
1 cup of cream or sour cream (optional)

Season the stew meat with salt and pepper. Dredge the pieces in flour.

In a heavy Dutch oven or saucepan over medium high heat, add the oil.

When the oil is hot, add the pieces of veal, in batches, browning all the sides well. Transfer the finished pieces to a plate and repeat the process, allowing time to caramelize the veal.

When you have browned the veal, add the onions and sauté for about 5 minutes, until translucent. Add the wine and stock to the pan and scrape up the bits on the bottom of the pan. Add the carrots, celery and veal. Bring the liquid to a boil then reduce the heat to low, cover the pot and simmer for about an hour.

        Test the veal: it should become fork tender. When it is tender, add the mushrooms and simmer, uncovered for another 10 minutes. Add the parsley and cream or sour cream, if using. Taste and adjust seasoning. Serve over buttered pasta. Serves 6.



1 pound ground beef
2 tablespoons soy sauce
½ teaspoon finely minced ginger
2 teaspoons sesame oil
2 tablespoons water
¼ cup finely minced green onion
1 clove garlic, finely minced
1 tablespoon honey
2 eggs

In a bowl, combine all ingredients, except for 1 egg.  Mix well and beat several times with a wooden spoon.

Shape the mixture into 1-inch balls and flatten slightly.  Dredge in flour.  Dip into remaining egg, beaten, and coat well.

Heat a skillet over medium heat and add 2 tablespoons of oil.  Fry the patties until golden brown.  Turn the patties and cook the other side until browned.  When the patties are cooked through, transfer to a paper towel lined plate to drain.  Serve warm.


1 tablespoon butter
1 pound ground beef
12 fresh button mushrooms, sliced
2/3 cup sour cream
1 onion, chopped
1 cup beef stock
Salt and freshly ground black pepper

In a skillet over medium high heat, melt the butter.  Add the onion and cook until translucent and soft.  Add the beef, breaking it into pieces, and cook until browned.  Add the stock and bring to a boil.  Lower the heat and simmer until the stock is reduced by half.  Add the mushrooms and cook for 5 minutes.  Season to taste with salt and pepper.  Add the sour cream and mix well; simmer for 5 minutes.  Serve over egg noodles.


Calf’s Tongue

Bring a quart of water to a boil. Add 1 teaspoon salt, 1 tablespoon vinegar and an onion stuck with 2 cloves. Add a bouquet garnis of parsley, thyme, and bay leaf. Place the tongue in the liquid, bring to a boil, simmer and cook for 2 hours. Remove the tongue and using a sharp knife, peel away the skin. Slice and serve with a sauce.


Roasted or Grilled Veal Tenderloin

There’s nothing better or simpler than a veal tenderloin! It’s the same as beef tenderloin, aka filet mignon. A 2-pound tenderloin will serve 5 to 6 people along with side dishes; there’s no trimming or waste with a veal tenderloin. Season it simply and enjoy its tender texture and great flavor.

1 whole Hawaiian Red Veal tenderloin

1 tablespoon kosher salt

2 tablespoons crushed black peppercorns

2 tablespoons chopped fresh herbs like thyme, sage, rosemary or parsley

2 tablespoons olive oil


Preheat oven to 375 degrees or preheat charcoal grill.

Remove tenderloin from wrapper and pat dry with paper towels. Fold the skinny end of the tenderloin so that the tenderloin is of equal thickness; tie the folded end in place with string.

Mix the salt, peppercorns and herbs on a plate. Coat the tenderloin in oil then sprinkle with the salt mixture, coating the tenderloin evenly. Place in a roasting pan and roast in the oven or grill over medium high heat, turning once or twice.

Cook for about 15 minutes per pound. The tenderloin will be medium rare at 140 degrees on a meat thermometer; remove from the oven and let rest for 10 to 15 minutes before cutting into serving pieces.

You could also cut the tenderloin into thick (1 1/2 to 2-inch thick) pieces, season and cook on the grill, under a broiler or in a hot frying pan. Cook for a few minutes on each side.

Serve Hawaiian Red Veal tenderloin with this tasty Argentinean sauce:



2/3 cup olive oil

1/3 cup balsamic vinegar

6 cloves finely chopped garlic

1/2 cup finely chopped parsley

Salt and freshly ground black pepper to taste

Chili pepper flakes to taste, optional

Combine all ingredients in a bowl and let stand for a few hours before serving. This sauce will keep in the refrigerator, covered for a few days. Serve at room temperature.


Grilled Veal Chops

Veal chops come from the rack of veal, usually 7 chops per rack, thickly cut. Plan on a single chop per person and savor the tender meat and chewing on the bone. You can grill the chops simply with salt and pepper or marinate them in your favorite marinade, keeping the marinade simple so you highlight the delicate flavor of the veal. Try our marinade for veal chops.


4 veal chops, with bone 1 1/2 to 2 inches thick

1 shallot, finely chopped

2 cloves garlic, finely chopped

3 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons finely chopped rosemary


Mix the marinade ingredients together and pour over the veal chops, coating well. Let stand for several hours, covered, in the refrigerator.

Heat a grill and oil the grill grate well. Grill the chops over medium high heat, searing each side well. Cook to medium rare (140 degrees on a meat thermometer); remove from grill and let stand for 5 to 10 minutes. Serve at once.



Osso Buco

Osso buco is the name of the Italian dish that is made from the veal shank, the leg of the calf cut into slices about 2 inches thick. The bonus of this veal cut is the marrow within the bone, delicious and nutritious when scooped out with a spoon.

Shanks require long slow cooking to soften the meat, just like a stew. Brown the shanks first in a little oil to brown and caramelize the surface, adding depth of flavor to your dish. Once they are brown, add chopped vegetables and stock and cook for several hours.


6 to 8 pieces Hawaiian Red Veal shanks

Flour for dredging

3 to 4 tablespoons olive oil

1 onion, coarsely chopped

1 carrot, peeled and coarsely chopped

1 rib celery, coarsely chopped

3 garlic cloves, chopped

1/2 cup white wine

3 tomatoes, chopped

1 cup veal, chicken or beef stock

Salt and freshly ground black pepper to taste

Use a large heavy saucepan or Dutch oven that will hold the pieces of shank in one layer. Coat each shank piece with flour. Heat the pan over medium high heat and add the olive oil. When the oil is hot, place the shank pieces in the pan in one layer and cook until brown. Turn each piece over and brown the other side. Remove the pieces to a plate.

Add a little more olive oil to the hot pan. Add the onion, carrot, celery and garlic and cook for a few minutes, until onion begins to wilt. Add the wine and cook until the liquid is almost gone. Return the veal shank to the pan. Add the tomatoes and stock, bring to a boil. Lower the heat to a simmer, cover and simmer for 1 to 2 hours or until the meat is tender. If you need more liquid or the sauce is too thick, add more stock. If the sauce is too thin, thicken it with a paste of butter and flour that is mixed together in equal portions. Season the osso buco to taste with salt and pepper.

Osso buco is traditionally served with gremolata, sprinkled onto the mixture just before serving.



2 tablespoons chopped fresh parsley,

2 cloves finely minced garlic

Finely grated zest of a lemon

Combine ingredients in a small bowl. Sprinkle over osso buco just before service.



Meat Loaf

2 pounds ground beef or veal, or a combination

1 cup dry bread crumbs

3/4 cup chicken broth

2/3 cup finely chopped onion

2 egg

1/2 cup ketchup

1/3 cup finely chopped parsley

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper


Preheat oven to 350 degrees. Place the ground beef or veal in a bowl. In a small bowl, soak the bread crumbs and the chicken broth for a few minutes. Add the crumbs to the beef along with the remaining ingredients. Mix well. Divide the meat loaf mixture into two loaf pans. Bake for 1 hour. Makes 2 meat loaves, each serving about 6 people.


Teri Burgers

1 pound ground beef

6 tablespoons teriyaki sauce (recipe follows)

1/4 cup finely chopped green onion


Mix ingredients together well. Shape into patties and pan fry or grill.


Teriyaki Sauce

Use this sauce to add flavor to burgers, to marinate beef, to glaze grilled meats and vegetables and to season stir fry dishes. Make a batch and store it covered, in the refrigerator.


1 cup soy sauce

1/2 cup mirin (sweet cooking wine)

1/2 cup sake (rice wine)

3/4 cup sugar

1 clove garlic, smashed

Quarter sized piece of ginger, smashed


Combine all ingredients in a saucepan and bring to a boil. Stir, lower heat and simmer for 5 minutes. Remove from heat and cool. Makes about 1 1/2 cups.