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Wednesday, February 14, 2001
"Hali'imaile General Store"
The serving dish inspired this stir-fry.
"The Hali'imaile General Store Cookbook," named for Gannon's restaurant, is a colorful collection of recipes, divided by the seasons. They reflect the range of appetizers, entrees and desserts that Gannon has served over the years.
She and co-author Bonnie Friedman surround the recipes with friendly chatter that explains Gannon's history and her philosophies about food.
Accompanying the recipe for Shrimp and Scallop Stir-Fry with Pineapple Fried Rice is this account of the origins of the dish: "I was in the restaurant-supply store one day and saw those cute little covered stainless-steel dishes with pedestal bases used in old-fashioned Chinese restaurants. I wanted them for Hali'imaile, so I created a menu item to serve them in."
Each recipe is introduced this way.
Gannon's daughter, Teresa, pastry chef at the restaurant, contributes the sweets. The cookbook, published by Ten Speed Press, sells for $35.
Cooking demonstration: Chefs at 3660 on the Rise demonstrate the preparation of Lobster and Celeriac Salad with a truffle vinaigrette, Kalua Duck Risotto with Grilled Shrimp and Macadamia Nut Crepe filled with ice cream and topped with a warm cherry sauce at 6 p.m. Feb. 20. Participants receive a full dinner with wine following the demonstration. $45.
"Sushi Go! Anniversary": Sushi Go! Hawaii celebrates its first anniversary at the Kaahumanu Shopping Center, Maui, 11 a.m.-1 p.m. Feb. 18 with an all-you-can-eat special sushi menu for $19.99, entertainment and giveaways.
"Winez & Grindz": Chef de Cuisine Steven Ariel of the Pineapple Room presents "A Tasting of Hawaiian Fishes" on Feb. 23. Courses include a yellow fin tuna sampler, Satay of Ono with Indonesian Peanut Sauce, Crispy Moi on orecchiette pasta and Curry Sauce, Grilled Opah on Wilted Spinach, Potatoes and Warm Chinese Black Bean-Bacon Vinaigrette and a chocolate dessert sampler. Dinner, $49; with wine pairings, $64. Call 945-8881 for reservations.
Island-style barbeque recipe : Joe Alimbuyao from Ewa Beach took top honors in the "Best BBQ Recipe Contest" sponsored by Sam Choy, Star Markets and Viking Range Corp. at the BIA Home Building and Remodeling Show Feb. 4. Alimbuyao's marinade for pork ribs won him a Viking grill valued at $2,500. Hideaki Santa Miyoshi of Tokuritei Restaurant finished in second place with his recipe for Bar B Q Enoki Roll.
Caramelize sugar by mixing it with the vinegar and shaking the mixture over medium heat until it becomes dark brown.Apricot Ginger BBQ Sauce
1/4 cup sugar
1/4 cup sherry vinegar
2 tablespoons Maui onion, chopped
2 tablespoons dried apricot, diced
1 tablespoon crystallized ginger
1 tablespoon dried mango
1 tablespoon red miso
1/4 cup sake
1 tablespoon tomato paste
1 tablespoon chipotle in adobo sauce
1 tablespoon sesame oil
1 tablespoon shoyu
1 tablespoon Dijon mustard
Salt and pepper to taste
Reduce heat to low. Add Maui onion, apricot, ginger and mango. Mix well. Add the miso and mix well again. Add the remaining ingredients.
Use as a marinade for beef, chicken or pork.
Nutritional information unavailable.
Free activities acknowledging National Heart Month include blood pressure screening, consultation with a Castle cardiologist, a computerized heart evaluation, and heart-healthy food samples and recipes. There also will be a Heartbeat booth for pre-schoolers, games for teens and children, a CPR awareness booth, and "Bearobics," an aerobics demonstration with exercise instructors and Nana Bear.
Call 263-5400 for details
