Star-Bulletin Features

Wednesday, May 5, 1999

Hawaii's Kitchen

Chef Wayne Komamura puts the finishing touches
on a dish being prepared for a photograph at
the Hawaii Convention Center.

Convention Center fare

Recipes prepared by Chef Wayne Komamura and Debra Benton, food and beverage director, of the Hawaii Convention Center on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.


Convention Sweet Potato Salad

3 pounds sweet potatoes
Mayonnaise, enough to bind salad
2 teaspoons finely chopped fresh ginger
1 teaspoon finely chopped garlic
Juice of 1/2 lemon
1 cup chopped celery
1/4 cup cut chives
1/2 cup green peas (frozen OK)
Salt and pepper to taste

Peel sweet potatoes and cut into 1/2-inch slices. Cook in salted water until tender, and drain but do not rinse. Spread onto a shallow tray and refrigerate until cold. (Potatoes may also be steamed.)

Prepare a dressing using mayonnaise, ginger, garlic and lemon juice.

Toss together with cooked potatoes, celery, chives, and peas.

Season to taste with salt and pepper. Makes 12 servings.


Seafood Garlic Bread

1 large French bread loaf, or 6 mini French loaves
1/2 pound medium shrimp, peeled and deveined
1/2 pound bay scallops, sinews removed
1 stick (1/4 pound) butter, softened
2 tablespoons chopped parsley
2 tablespoons chopped green onions
1 tablespoon chopped fresh garlic
2 teaspoons Pernod or Anisette
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper

Cut the top off the bread and pull out the soft insides to make a shell, leaving about 3/4-inch of crust all around.

Make breadcrumbs from the inside of the bread and set aside.

Beat together the butter, parsley, green onion, garlic, Pernod or Anisette, lemon juice, salt and pepper.

Place a layer of half of the shrimp and half of the scallops into the bread, and spread with a third of the butter.

Top with a layer of the bread crumbs.

Repeat with another layer of shrimp and scallops, butter and bread crumbs. Dot the top with the remaining butter.

Bake at 400 degrees for 25 to 30 minutes (15 minutes for individual breads). Makes 6 servings.


Black Pepper Cake

6 ounces (1-1/2 sticks) unsalted butter
3/4 cup dark brown sugar
1 cup granulated sugar
3 eggs, medium
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4teaspoon ground ginger
3/4 teaspoon ground cinnamon
2 teaspoons ground black pepper
1 cup buttermilk

Cream together butter and the two sugars. Beat in vanilla, then the eggs, one at a time.

Sift together the dry ingredients and slowly incorporate into the creamed mixture, alternating with buttermilk.

Pour batter into a greased 9-inch Kugelhopf pan, and bake at 350 degrees for 45-60 minutes.

Cool cake in the pan.

To serve, remove from pan, dust top with powdered sugar and serve with fresh tropical fruit.

Nutritional information unavailable.

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