Farrington
chefs share dishes

Here are recipes prepared by students of the Farrington High School Culinary Program 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.

WHITE OMELETTE

Student Jovito Damaso

3 egg whites
1 tablespoon fresh basil
1/4 cup fresh mushrooms, sliced
1 small tomato, diced
2 cups fresh spinach
Olive oil

Beat egg whites until stiff peaks form. Fry as you would to prepare any omelet.

Combine mushrooms, tomato and spinach and slightly sauté with olive oil.

Fill cooked egg whites with vegetables and garnish with basil. Makes 1 serving.

HOT SPINACH SALAD

Student Jonathan Cachola

3 ounces fresh spinach
1 tablespoon diced bacon
1 tablespoon olive oil
1-1/2 teaspoons garlic, chopped
1-1/2 teaspoons shallots, chopped
1 teaspoon flour
1 tablespoon wine vinegar
1-1/2 teaspoons raw sugar
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1 tablespoon sliced fresh mushrooms
1 tablespoon grated, hard cooked egg

Wash and remove large stems from spinach and dry well. Place in a large bowl.

Sauté bacon until crisp. Set aside bacon bits for garnish.

Add olive oil, garlic and shallots to bacon drippings and sauté until garlic and shallots are soft. Sprinkle flour over sautéed garlic and shallots and stir. Slowly add vinegar, sugar and Worcestershire sauce, and bring to a boil.

Squeeze lemon over the sauce.

Pour hot sauce over spinach and toss gently. Portion onto salad plates. Garnish with mushrooms, egg, and bacon bits. Makes 1 to 2 servings.

BALTIMORE CRAB CAKES

Student Chad Collado and teacher Linda Uyehara

Crabcakes:

4 slices bread
2-1/4 tsp. dry white wine
2 cups crabmeat
1/2 cup fresh minced parsley
Salt to taste
Pinch of Old Bay Seasoning
1 egg
3/4 tsp. fresh lemon juice
1/4 stick (1 ounce) butter, melted
2 tablespoons mayonnaise
Fine panko

Salsa:
1/2 cup tomatoes, diced
2 tablespoons onions, diced
2 tablespoons green onions, sliced
2 tablespoons cilantro, minced
Juice of 1/2 lime
Salt and pepper to taste

Spicy Orange Sauce:
3 tablespoons mayonnaise
1 teaspoon Sriracha chile sauce
1/4 teaspoon sesame oil
Orange juice

Trim crust from bread and tear into bite sized pieces. Do not squash. Sprinkle wine over bread pieces and toss to coat.

Season crabmeat to taste with parsley, salt and Old Bay seasoning. Toss together with bread.

Combine egg, lemon juice and butter then add to crab-bread mixture. Blend in the mayonnaise and let sit in refrigerator for an hour.

Combine all Salsa ingredients.

Combine all Spicy Orange Sauce ingredients. Add orange juice to desired consistency.

Roll rounded teaspoons of crab mixture in panko. Pan fry in oil. Serve with salsa and spicy orange sauce. Makes about 38 cakes.

CHOCOLATE ORANGE TRIANGLES

Student Linda Keopaseuth

Triangles
5 ounces semi-sweet chocolate chips
2 teaspoons grated orange zest
17.3 ounce box puff pastry squares
1 egg, beaten
Confectioner's (powdered) sugar

Vanilla sauce:
1 cup half and half
3 tablespoons sugar
1 teaspoon vanilla extract

Combine chocolate chips and orange zest in a bowl.

Cut pastry squares into 50 2-inch squares. Brush edges of the pastry squares with egg and place 4-5 chocolate chips with orange zest in the center. Fold square in half to form a triangle pressing the edges to seal. (Optional: crimp the edge for a decorative effect)

Brush the top of each triangle with egg and cut a small vent to allow steam to escape. Bake in preheated 425 degree oven for 10-12 minutes or until golden brown.

Cool slightly.

Heat vanilla sauce ingredients until they reach a rolling boil. Temper and cook until sauce thickens.

Sprinkle powdered sugar on triangles and serve with sauce.

Nutritional information unavailable

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