~Main Dishes
~~~~~~~
TROPICAL MIXED GRILL WITH
BANANA-CURRY CHUTNEY
Marinade:
1 cup chicken broth * 2 large
shallots thinly sliced * 2 large cloves
garlic minced * 2 T tomato paste * 4 T
honey * 2 T Dijon mustard * pinch
tarragon * 2 T orange juice concentrate
* 4 T vinegar * black pepper
Banana Curry Chutney:
1 t olive oil
1 clove garlic, minced * 1 shallot,
chopped * 1 t curry powder * 4 bananas,
not too ripe, coarsely mashed * 1/4 cup
chicken broth * 1/2 t lemon juice * salt
and pepper * 1 t rice wine vinegar *
honey to taste
4 skinless, boneless
chicken breasts * 1 lb pork spareribs,
boneless
Preparation:
Simmer chicken broth, shallots &
garlic in saucepan over med heat for 7
min. Add remaining ingredients and
simmer 5 min. Cool to room temp.
Divide the marinade equally into 2
med-size mixing bowls. Add chicken to 1
bowl and pork to another. Wrap bowls
with plastic and refrigerate for 1 to 8
hours. Heat a barbecue grill & grill
pork and chicken until done.
Serve with Banana Curry Chutney on the
side.
To make chutney:
Sauté garlic, shallot & curry powder in
olive oil for 2 min.
Add chicken broth & bananas and cook 5
more min.
Remove from heat & season with lemon
juice, salt, pepper, vinegar and honey
to taste.
Yield: 6-8 servings
~~~~~~~
TROPICAL STUFFED CORNISH GAME HENS
4 12- to 16-ounce Cornish hens,
thawed * 1 eight-oz can pineapple
tidbits, packed in juice * 1 twelve-oz
jar red pepper jelly or red currant
jelly * 1 T butter * 1 cup chopped onion
* 4 cups cooked brown rice * 3/4 cup
currants * 3/4 cup chopped macadamia
nuts * 1/2 cup chicken broth * 1 to 2 T
ginger
Remove giblet packet from Cornish
hens; rinse hens with cool water. Drain;
set aside. Drain pineapple, reserving
juice. Place juice in small saucepan
with jelly. Heat over low heat until
jelly melts, stirring occasionally.
Cook onion in butter in large skillet
over medium-high heat until tender. Add
rice, pineapple, currants, nuts, broth
and ginger; heat thoroughly. Spoon about
2/3 cup mixture into cavity of each hen.
Use wooden picks, soaked in water, to
enclose filling. Place hens breast side
up in roasting pan coated with cooking
spray. Baste with jelly mixture. Roast
at 400 degrees 10 minutes; reduce oven
temperature to 350 degrees & continue
roasting 1 hour or until internal
temperature registers 180 to 185
degrees, basting every 30 minutes with
jelly mixture.
Cover remaining stuffing and bake during
last 30 minutes of cooking time. Cut
hens in half and serve with remaining
rice.
Makes 6 to 8 servings.
~~~~~~~
HAWAIIAN SHRIMP
2 lbs fresh shrimp, peeled & deveined
* 40 oz can pineapple chunks in juice *
˝ lb bacon slices, cut in 2" pieces * 2
red peppers, cut in 1" pieces * ˝ lb
mushroom caps * 1 pint cherry tomatoes *
8 oz sweet and sour sauce * 16 skewers
Drain pineapple, reserving juice.
Combine vegetables and bacon with shrimp
on skewers and place in shallow pan. Mix
sweet-and-sour sauce with reserved
pineapple juice and pour over kabobs.
Grill or broil kabobs for 3 to 4 minutes
on each side or until cooked. Baste
often with sauce.
Makes 16 servings
~~~~~~~
GRILLED HAWAIIAN SHUTOME WITH BASIL
VINAIGRETTE IN AVOCADO RELISH
Vinaigrette:
1/4 cup red wine vinegar * 3/4 cup
macadamia nut oil * 1/4 cup basil
leaves, chopped * 1 lime, juiced * 3 t
ginger, fresh; chopped * Salt and pepper
to taste
In bowl, combine red wine vinegar,
salt and pepper. Add lime juice, basil
and ginger. Slowly add macadamia nut oil
and mix well. Set aside.
Relish:
2 large tomatoes, peeled, seeded and
cut into small cubes * 1 medium avocado,
peeled & cut into small cubes * 2 t
fresh ginger, julienne cut * 1 cup
Hawaiian ogo (seaweed, fresh; chopped) *
24 cooked asparagus spears, cut into 2"
lengths * Salt and pepper to taste
Combine tomato and avocado in medium
bowl; add seaweed, asparagus, ginger,
salt & pepper. Add vinaigrette and toss
lightly to blend. Set aside until at
room temperature.
Fish:
4 Hawaiian shutome (swordfish) 8 oz.
fillets * 1/2 cup macadamia nut oil * 1
lime, juiced * Salt & pepper to taste
Combine macadamia nut oil, lime
juice, salt & pepper. Mix well and brush
on both sides of fillets. Grill fish for
3 minutes on each side, or until medium
rare. Place fish in center of plate and
garnish with relish. Serves four.
*Alternate fish: Ahi, Aku, Ono, Opah,
Tombo
~~~~~~~
RAINBOW OPAKAPAKA
1/2 lb opakapaka (pink snapper)
fillet * 1 egg white, beaten * 1 T
cornstarch * 1 T salad oil * 3/4 cup
salad oil for frying * 1 t minced ginger
root * 1/4 cup diced honeydew * 1/4 cup
diced cantaloupe * 1/4 cup diced
pineapple * 2 T diced red bell pepper *
1/3 cup champagne * 1 t oyster sauce * 1
t sesame oil * Dash of salt and white
pepper * 1 T cornstarch * 1 T water
Cut fish into 2 x 1 x 1/2-inch
slices. Combine egg white, the 1 T
cornstarch, and the 1 T salad oil. Add
fish and marinate for 10 min. Heat wok,
add the 3/4 cup salad oil. Stir-fry fish
until almost done, about 1/2 min. Remove
fish and drain most of the oil from wok.
To wok, add ginger, fruits, bell pepper,
fish, champagne, and seasonings. Combine
the 1 T cornstarch with the water;
slowly stir into hot mixture. Cook,
stirring constantly, until mixture
thickens. Makes 2 servings.
~~~~~~~
HULI HULI CHICKEN
5 lbs chicken pieces * 1/3 cup
ketchup * 1/3 cup soy sauce * 1/2 cup
brown sugar * 3 T sherry * 1 piece
ginger root, crushed * 1 clove garlic,
crushed
Arrange chicken, skin side up, on
rack of broiler pan. Broil 6 to 8 inches
from unit in electric oven for 10 mintes
on each side. Combine remaining
ingredients; baste chicken and continue
broiling for 10 more minutes on each
side, basting frequently with sauce.
Makes 8 to 10 servings.
~~~~~~~
ISLAND FISH CAKES WITH WASABI SAUCE
Fish cakes: 1 lb white fish fillet,
such as sea bass, snapper or mahi-mahi *
1 3/4 cups panko crumbs, divided * 1/2
cup light mayonnaise * 1/4 cup finely
chopped red bell pepper * 2 medium green
onions, minced * 2 eggs, lightly beaten
* 1 medium clove garlic, peeled and
minced * 1/2 t salt * 1/4 t freshly
ground white pepper * 2 T olive oil
Sauce: 1/2 cup dry white wine * 1/2
cup chicken broth * 1 t soy sauce * 1/2
t arrowroot dissolved in 1 t water * 3/4
t wasabi powder (Japanese horseradish)
dissolved in 1 t water * 1 1/2 T cold
butter, cut into pieces
Remove any skin and bones from the
fish, then dice finely. Put into a bowl
and add 1/2 cup panko crumbs,
mayonnaise, bell pepper, green onions,
eggs, garlic, salt and pepper. Mix
gently. Refrigerate 30 minutes. Form
into 6 cakes. Spread the remaining 1 1/4
cups panko crumbs on a plate and dredge
the fish cakes on both sides.
Refrigerate 30 minutes. While the fish
cakes are resting prepare the sauce:
Pour the wine and broth into a saucepan
and bring to a boil. Reduce the heat
slightly and cook at a low boil 3
minutes. Add soy sauce and dissolved
arrowroot; simmer a few min until
lightly thickened. Remove from heat and
stir in dissolved wasabi powder. Whisk
in the butter slowly, piece by piece,
until smooth. Hold on low heat. Heat a
tablespoon oil in each of 2 large
nonstick skillets over medium-high heat.
When hot, put the fish cakes into the
pans and cook about 4 minutes on each
side, until golden and cooked through.
Spoon the sauce over the cakes and
serve.
~~~~~~~
HAWAIIAN GRILLED PORK CHOPS
6 or 7 pork chops * 3/4 cup pineapple
juice * 1/2 cup soy sauce * 1/3 cup
vegetable oil * 1 T garlic powder * 2 T
brown sugar
Combine all ingredients, pour over
porkchops and let set overnight in
refrigerator. When ready to grill,
remove chops from marinade, reserving
marinade. Grill over low to medium heat,
and it will take about 40 to 45 minutes.
Turn and baste frequently with
marinade.....works great with chicken
too.
~~~~~~~
OPIHI
1 lb scallops * 1 lemon * 1 lime *
1/4 cup chopped green onions * 1 3/4 cup
chopped onion * 1/4 cup coconut cream *
1/4 cup sour cream * 2 T horseradish * 6
lettuce cups * 6 1/4-inch thick slices
red onion, center rings removed
Wash and remove any pieces of shell
from scallops. Slice thin. Drain and
place in bowl. Squeeze juices of lemon
and lime over scallops. Let marinate in
refrigerator for 2 hours. Drain. Add
green onions and onion, coconut cream,
sour cream and horseradish. Mix lightly.
Chill. Place lettuce cups on salad
plate, put red onion rings on lettuce
and pile on scallop mixture.
~~~~~~~
