Star-Bulletin Features


Wednesday, August 4, 1999


Maui’s onion inspires chefs

Star-Bulletin staff

Tapa

The Maui Onion Festival turned 10 last weekend, with a celebration of the island's favorite veggie and the annual recipe contest.

Kristine Snyder of Kihei won both the pupu and entree divisions for amateurs. Among professionals, top honors went to Romeo Arruiza of the Rusty Harpoon Restaurant and Tavern for entree and Jaime Ramirez of the Marriott for his Maui Onion Cake pupu.

Here are the first-place winners in the entree category:

MAUI ONIONS WELLINGTON

Kristine Snyder

4 large Maui onions
Olive oil
1 medium potato, peeled and cut in 2-inch pieces
1 head roasted garlic, smashed
1/2 cup shredded Parmesan cheese
Salt and pepper to taste
2 tablespoons butter
1/2 pound portabella mushrooms, coarsely chopped
2 tablespoons dry white wine
2 sheets frozen puff pastry, thawed
1 egg beat in 1 tablespoon water

Trim the root ends of the onions so they will stand; cut 1 inch off the onion tops. Brush with olive oil and roast 1 hour at 375 degrees. Cool, then peel and carefully remove the center of each onion, leaving two outer layers intact. Puree centers.

Cook potato in boiling water until soft. Drain well and mash. Cool. Add 1 cup of onion puree, garlic, cheese, salt and pepper.

Melt butter in a skillet. Add mushrooms, 1 cup onion puree and wine and saute until dark and the liquid is absorbed, 15-20 minutes. Season with salt and pepper. Cool.

Stuff bottom half of onion shells with mushroom mix and top with potatoes. Refrigerate until cold.

Roll out pastry sheet into 10-by-18-inch rectangle. Cut in half. Repeat with other pastry sheet. Brush sheets with egg wash.

Wrap each onion in a pastry sheet and pinch tops firmly. Brush each with the egg wash and place on a greased baking sheet. Chill 30 minutes. Bake 25-30 minutes at 425 degrees until golden.

BAKED SALMON WITH CARAMELIZED MAUI ONION

Jerome Metcalfe, Rusty Harpoon Restaurant and Tavern

6 ounce salmon fillet
Salt and pepper to taste
1/2 cup Maui onion, sliced
2 tablespoons clarified butter
1 tablespoon sugar

Bullet Sauce:

1/4 cup shallots
1/4 cup each white wine, softened butter and heavy cream
1/4 cup sweet chile
s

Place salmon in a 10-inch pie plate and sprinkle both sides with a pinch of salt and pepper. Bake about 8 minutes at 350 degrees.

Meanwhile, combine butter and onion in a small frying pan, turning onions slowly until they turn light brown. Add sugar, cook another minute and set aside.

To make sauce: Combine shallots and wine and cook until reduced by half. Add cream and bring to a boil, then whisk in butter until a smooth emulsion is formed. Add chiles; set aside.

Drizzle sauce over salmon and place onions on top. Serve over mashed potatoes with summer vegetables on the side.

Nutritional information unavailable.



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