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Star-Bulletin Features


Wednesday, June 21, 2000


Hawaii's Kitchen


Easter Seals
supporters offer tastes
of their favorites

Taste of Honolulu offers fine foods, wines

Recipes prepared by Valerie and Katie O'Brien and Keith Kong on "Hawaii's Kitchen" this week. Their appearance was in conjunction with this weekend's "Taste of Honolulu" benefit for Easter Seals Hawaii .

The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

Taste of Honolulu

EASY BREAKFAST PUDDING

Valery and Katie O'Brien

1 pound of bulk sausage (mild/spicy or taste) or Portuguese Sausage, chopped up
6 eggs
1/2 cup onions
2 cup milk
1 teaspoon salt
1 teaspoon dry mustard
Crust from 6 slices of bread
8 ounces shredded cheddar cheese

Start this dish the night before you plan serve it.

Mix sausage and onion. Brown. Set aside to cool.

Beat eggs. Add milk, salt and mustard. Beat again. Add cooled, crumbled sausage, onion and the bread crusts, torn into bite-size pieces, and stir. Pour mixture into a greased 1 quart baking dish and refrigerate overnight.

Add cheese on top and bake pudding at 350 degrees for 40 to 45 minutes or until brown around the edges.

POACHED SALMON SALAD
WITH CILANTRO-GINGER PESTO

Keith Kong

1/2 pound fresh Atlantic king salmon

Bullet Court Bouillon:
1 cup yellow onion, diced
1/2 cup celery, diced
1/4 cup carrot, diced
1 teaspoon garlic, minced
1 tablespoon ginger, minced
1/4 cup white wine
1 tablespoon lemon juice
2 bay leaves
Kosher salt
Ground white pepper

Bullet Salad Ingredients:
Red cabbage, thinly sliced
Cucumber, sliced
Carrot, julienned
Bean sprouts

Bullet Cilantro-Ginger Pesto:
1 tablespoon ginger, minced
1 teaspoon garlic, minced
1/4 cup green onion, chopped
2 tablespoon macadamia nuts, toasted and crushed
1 cup cilantro, chopped
1 tablespoon sesame oil
1 teaspoon shoyu
1 teaspoon mirin
1 cup peanut oil
Kosher salt
Ground white pepper

Bullet Garnish:
Black sesame seeds
Red tobiko caviar

Portion fish into two 4-ounce fillets.

Combine all the ingredients for the Court Bouillon, except salt and pepper, in a wide, shallow pan and bring to a boil. Reduce heat to a simmer for 15 minutes. Season strongly with the salt and pepper.

Poach salmon in simmering bouillon for 4 minutes or until the desired internal temperature is reached.

Serve the salmon hot or chill in refrigerator for later use.

Meanwhile, combine first 8 ingredients of Cilantro-Ginger Pesto in a blender and puree on high speed until smooth. Turn speed down to low and slowly add the peanut oil in a thin stream. Season with salt and pepper to taste, refrigerate for at least an hour before serving.

Arrange the salad ingredients on a platter. Place salmon atop the salad and top with cilantro-ginger pesto.

Garnish the platter with black sesame seeds and red tobiko caviar.

Nutritional information unavailable.



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