Rey Dasalla shows his award-winning Papaya Eggplant Rolls. Pineapple & Papaya Challenge


Chefs win in challenge
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Chefs Richard Acdal and Rey Dasalla took top honors in the 6th annual Chef's Pineapple and Papaya Recipe Challenge held recently at the Royal Hawaiian Shopping Center.

Acdal, chef saucier for Dole Ballrooms, won top honors in the pineapple division with a Pineapple and Pistacio-Crusted Opakapaka with Papaya Mint Mojo.

Dasalla, executive chef for Hau Tree Lanai in the New Otani Kaimana Beach Hotel, won the grand prize in the papaya division for Papaya Eggplant Rolls with Kahuku Papaya, Big Island Organic Greens and Papaya Sesame Soy Vinaigrette.

Other winners:

Tim Le, Sheraton Waikiki

Avelino Miranda Jr., Oceanarium Restaurant, Pacific Beach Hotel

Curtis Ogata, Sheraton Waikiki

Scott Shiraishi, Sam Choy's, Kona

Alfred Cabacungan and Alvin Buenafe, Sheraton Princess Kauilani

Patrick Uchima, Ilima Cafe, Waikiki Resort Hotel

Bartender Jonathan Roszko, Oceanarium Restaurant

Sheraton Princess Kaiulani Hotel and Paradiso Seafood and Grille for Best Display

Papaya Eggplant Rolls

(From Rey Dasalla, Hau Tree Lanai)

2 large round eggplants, sliced 1/8-inch thick, lengthwise
2 pounds chicken breast, skin removed
Papaya Sesame Soy Vinaigrette (recipe follows)
2 large papayas, peeled and seeded with one diced and the other cut into wedges
1 cup red bell peppers, diced small and lightly sauteed
1/2 cup green onions, chopped
1 tablespoon fresh tarragon, minced
1 cup macadamia nuts, minced
1 cup hazelnuts, ground
2 cups breadcrumbs
1 tablespoon fresh thyme
3 eggs, beaten
Flour for dredging
24-ounce mixed Big Island organic baby greens
4 or 5 Roma tomatoes, sliced
2 Japanese cucumbers

Marinate chicken breast with half of the vinaigrette for 30 minutes. Grind or finely chop the chicken breast and add the diced papaya, green onions, bell peppers and tarragon.

Season with salt, ground white pepper and chill. Brush eggplants with olive oil, season with salt and pepper, and lightly grill. Chill, stuff with the chicken mixture; then roll it up to make a roulade, securing with toothpicks if necessary.

Combine the nuts, thyme and breadcrumbs. Dredge the eggplant roulades with flour, dip in egg, then roll in the nut and breadcrumb mixture.

Spray a nonstick baking sheet with cooking spray and arrange the roulades. Bake at 350 degrees for 20 to 30 minutes.

Arrange the greens, papaya wedges, tomatoes, cucumbers and roulades nicely on a plate and drizzle with Papaya Sesame Soy Vinaigrette. Serves 6 to 8.

Papaya Sesame Soy Vinaigrette

1/2 cup rice vinegar
1/2 cup sugar
1/4 cup soy sauce
1/4 cup sesame oil
1/4 cup papaya puree
1 tablespoon minced ginger
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon white pepper
3/4 cup vegetable oil

Combine all ingredients except the vegetable oil. Slowly add the oil in a stream.



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