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Star-Bulletin Features

Wednesday, February 9, 2000

Hawaii's Kitchen

Sportscasters whip up
winning feasts


Ron Mizutani

2 pounds of beef honeycomb tripe
Baking soda -- 2 tablespoons per boiling (3 times)
1 tablespoon oil
1 teaspoon minced garlic
1 teaspoon minced ginger
Hawaiian salt to taste
2 14-ounce cans chicken broth
3-4 potatoes
4-5 carrots
1 can stewed tomatoes
Cornstarch to thicken (if desired)

Cut tripe into pieces with scissors. Bring to boil in water with baking soda three times (to clean, deodorize and tenderize).

Brown tripe in oil with garlic, ginger and salt. Add chicken broth, boil on low for 10 minutes. Add potatoes and vegetables, boiling until vegetables are tender (about 10 minutes). Season to taste. Thicken with cornstarch if desired.

Let stand 15-20 minutes before serving. Serve with one bag poi and poke and enjoy!


Jai Cunningham

5-6 boneless, skinless chicken thighs or breasts
2 cans chicken stock
1 stick butter
1 grand can Pillsbury buttermilk biscuits or 2 cans regular size buttermilk biscuits

Cut up the thighs or breasts into bite size pieces. Set aside.

Pour the 2 cans of stock into a large pot along with the chopped up stick of butter and bring to a boil. Place chicken into pot with stock and boil for 12-15 minutes.

After about 8-10 minutes, begin pinching the biscuits into the boiling pot. Let the biscuits cook another 10-15 minutes. Serve hot.

Nutritional analysis unavailable.


Bullet "Only Bakery to be Kosher Certified in Hawaii": French Gourmet, manufacturer of premium frozen dough, is the only bakery in Hawaii with Kosher certification, according to Rabbi Krasnjansky of Chabad Lubavitch of Hawaii Inc. French Gourmet manufactures croissants, danishes, breads, muffins and cookies that are now available to the public at wholesale prices. The dough eliminates the proofing stage, allowing the user to bake directly from freezer to oven.

Bullet Hau Tree style: Rene Caba, a cook apprentice and Kapiolani Community College student, will demonstrate six items from the menu of the Hau Tree Lanai restaurant, 5:30 p.m. tomorrow, KCC Ohia Room 118. Fee is $23. Info: 734-9441.

Bullet Cutting edge: Sharpen your basic kitchen skills at the Strawberry Connection's Sunday class, "All-Important Knives and Cutting Boards," 10 a.m. and 1 p.m., at the store. Free, but limited to 12 in each class. Call 842-0278.

Bullet "Margaritaville Tequila": Compadres Bar & Grill in Ward Centre is offering a five-course dinner 6 to 8 p.m. Feb. 16.

Dinner begins with pork albonidagas and chile chicken wings; gazpacho spiked with picante; and a Caesar salad topped with prawns. Choice of entrees include: tequila/teriyaki flank steak with mixed mushroom saute; fresh marinated turkey breast; or pan sauteed chicken breasts topped with chipotle chile and spices. Entrees are served with fiesta rice, black beans and zucchini salsa.

Dessert consists of Hawaiian flan accompanied by after dinner poppers made with Kahlua and Margaritaville Oro. The evening also includes Jimmy Buffet-style entertainment. Costs $30 per person. Call 591-8307 for reservations.

Bullet Focus on Agriculture: Dr. Walter Kunitake of Country Samurai Coffee Co. will speak at tomorrow night's Focus on Agriculture class at the University of Hawaii at Hilo. The class is aired live at 7 p.m. on community service Channels 4 (East Hawaii), 13 (West Hawaii), 55 (Central Oahu), 21 (Hawaii Kai), 10 (Kauai) and MCCTV (Maui). Future classes, which focus on local produce, will feature Dawn Estrella, Waiakea High School Food Service, Feb. 17; and Mark Mattos of Island Infusions, Feb. 24. Call instructor Jack Fujii, 974-7393 or email jfujii@hawaii. edu for details.

Bullet Wine and Chocolate: A class about two of the best things about Valentine's Day, 6 p.m. Feb. 17, at KCC Ohia Building, Room 118. Fee is $23. Info: 734-9441.


Star-Bulletin staff

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