Star-Bulletin Features


Wednesday, October 13, 1999


Hawaii's Kitchen


Kapalua specialities
to try at home

Recipes prepared by Chef Craig Connole of Ritz Carlton Kapalua 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.

Tapa

ORANGE SHOYU CARAMELIZED SALMON

2 6-ounce salmon filets
Salt and pepper to taste
1/4 cup sugar
1 tablespoon oil
2 tablespoons shoyu
2 tablespoons Grand Marnier

Salt and pepper salmon. Press flesh into sugar for three seconds .

Heat a sauté pan to medium high, add oil and place salmon in pan, sugar side down. Cook until sugar turns a dark caramel color. Deglaze pan with shoyu and Grand Marnier. Turn salmon and remove from pan.

Place salmon, sugar side up, on a cookie sheet and bake at 350 degrees for 4-6 minutes. Serves 2.

Tapa

MAUI ONION, TOMATO AND
AVOCADO SALAD WITH HAWAIIAN
CHILI WATER DRESSING

3/4 cup diced Maui onion
3/4 cup diced tomato
3/4 cup diced avocado
1 tablespoon sliced fresh basil
1 teaspoon balsamic vinegar
1 tablespoon olive oil
Mixed greens
Hawaiian Chili Water Dressing (recipe follows)

Combine all ingredients except mixed greens. Place a handful on a serving of mixed greens. Cover bottom of plate with dressing. Serves 4 to 6.

Tapa

HAWAIIAN CHILI WATER DRESSING

1/2 cup chili pepper water
1/2 cup diced tomato
1 teaspoon rice vinegar
1/4 cup olive oil

In a blender, combine chili water, tomato and vinegar-blend until smooth. Slowly incorporate oil.

Note: To make chili pepper water, blend a quart of boiled and cooled water, 2 teaspoons Hawaiian salt and 1/4 cup of stemmed Hawaiian chiles in a blender. 3 cloves of garlic and/or 1 teaspoon of vinegar may be added. Store in refrigerator.

Tapa

SPICY GARLIC AND
HERBED SHRIMP WITH
FRESH PAPAYA

1/2 pound shrimp (peeled and cleaned)
1/4 cup shrimp marinade (recipe follows)
1-1/2 cup diced fresh papaya
1/4 cup finely diced Maui onion
1 tablespoon chili pepper water
Mixed Greens

Soak shrimp in marinade at least 2 hours, then grill or broil.

In a blender, combine one-half cup of the papaya and the chili water; blend until smooth.

Toss remaining papaya and Maui onion together and place on a bed of greens. Drizzle chili water mixture over greens and on plate. Arrange shrimp on top. Serves 2.

Tapa

SHRIMP MARINADE

1/2 cup basil
1/2 cup cilantro
6 garlic cloves
1 tablespoon sambal (Indonesian chile paste)
2 tablespoons honey
1 tablespoon chopped unsalted macadamia nuts,
1 teaspoon salt
2 tablespoons water

Combine all ingredients in a blender until smooth.

Nutritional information unavailable.



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