Morsels
Wednesday, September 18, 1996
Spam Open headed to Maui
Enter the National Best Spam Recipe Competition, 5 to 7 p.m. Oct. 4, at the Maui County Fair in Wailuku. Call 242-2721 for entry forms. A creative approach follows:
Spam Scargot
12-ounce can of Spam
1/2 pound butter
2 tablespoons chopped shallots
2 tablespoons chopped green onions
1 teaspoon garlic salt
5 or 6 tablespoons chopped parsley
1/2 cup bread crumbs
6 super clean escargot shells, each 4 by 4 by 1/8 inch
Pastry dough
Cut Spam into cubes or shape into balls with a melon spoon and lightly brown with some onions in butter.
Cream together softened butter, shallots, green onions, garlic and parsley into a mixture.
Place escargot shells in an escargot pan. Shape pastry dough into rounds. Place them on cookie sheets.
Put some of the creamed butter-shallot mixture in each shell and round. Put a Spam ball or cube in each shell and on each round. Top with the remaining butter-shallot mixture. Top with bread crumbs. Pinch pastry rounds to close.
Bake escargot and filled pastry in a 450-degree oven until butter mixture sizzles or for 10 to 20 minutes, whichever comes first. Makes 36 servings.
Approximate nutritional analysis per 1-tablespoon serving filling only: 75 calories, 8 grams total fat, 4 grams saturated fat, 20 milligrams cholesterol, 230 milligrams sodium.
Per serving with pastry: Add 5 to 10 grams fat, depending on pastry dough used.*
Chicken in Every pot
Ann Hall Every's "Culinary Report from Paradise" is an eight-page newsletter with food and Hawaiiana stories. A sample issue is $3, or six issues a year, $21.88. Subscribe by sending a check made to: Ann Every, P.O. Box 4351, Honolulu 96812-4351.
Where there's smoke
La Bombe Surprise Madame Pele tops off a traditional escoffier dinner, culminating in cognac and cigars, 6:30 p.m. Friday, Donatoni's at Hilton Waikoloa Village on the Big Island; $65. Call 885-1234, Ext. 2519 on the Big Island.
Female chefs series
Sous chef Barbara Stange-Wong of Alan Wong's Restaurant is showcased at a demonstration/sampling, 8:30 to 11:30 a.m. Saturday, Kapiolani Community College 'Ohi'a 118; $27.50. Call 734-9211.
French Laundry
Chef/owner Thomas Keller of Napa's French Laundry prepares mascarpone-laced lobster pancake and other delectables, dinnertime Saturday and Sunday, Lodge at Koele on Lanai; $75. He hosts a free cooking demonstration at 3:30 p.m. Sunday. Call 548-4811.
Oktoberfest brewing
Chef Alfred Vollenweider offers festive specials, German beers, traditional coffee drinks and schnapps at Oktoberfest lunches and dinners, Tuesday through Oct. 12, Alfred's at Century Center. Call 955-5353.
Kanikapila
Chef Richard Viernes orchestrates a lunch buffet for "A Tribute to Randy Lee" event honoring the former Hawaii Restaurant Association president, 10 a.m. to 2 p.m. Sept. 29, Dole Ballrooms; $35. Irmgard Aluli and others perform. Reserve by Monday at 621-8481.
Seattle bound
Roy Yamaguchi of Roy's restaurants appears in "Pacific Flavors" and "Amerasia East and West" panels at the 13th International Conference on Gastronomy on "Pacific Influences on the 21st Century Table," Oct. 3 to 6, Sheraton Seattle Hotel; $60, $185 or $590 fees. Call 1-(415)-255-3000, Ext. 237.
By Catherine Kekoa Enomoto, Star-Bulletin
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