A garlicky preview
worth feasting upon

Dishes prepared by Chef Colin Nishida of Side Street Inn/Fort Street Bar & Grill on "Hawaii's Kitchen" Sunday, to promote the Garlic Festival on July 28. The show airs at 5:30 p.m. on KHON/Fox.

Garlic Spinach Salad

3 tablespoons olive oil
1/2 cup bacon, sliced and uncooked
2 tablespoons shallots, chopped
6 large garlic cloves, minced
4 tablespoons balsamic vinegar
1/2 cup beef stock
2-3 dashes Worcestershire sauce
2 tablespoons Dijon mustard
2 pounds fresh spinach leaf
>> Garnish:
2 boiled eggs, chopped
Sharp white cheddar cheese, shaved
Tomatoes, chopped
Fresh mushrooms, sliced
Salt and fresh ground pepper, to taste

Swirl cooking pan with olive oil on high heat. Brown bacon, shallots and garlic. Deglaze pan with balsamic vinegar. Add beef stock and Worcestershire sauce. Whisk in mustard, reduce 1-2 minutes. Spoon over spinach. Top with garnishes.

Garlic Stuffed Shrimp

2 tablespoons cream cheese, softened
2 tablespoons mayonnaise
1/2 cup minced onion
1/2 cup snow crab meat, cooked and shelled
2 tablespoons water chestnuts, minced
2 tablespoons Italian parsley
Juice of 1/2 a lemon
3 tablespoons Parmesan cheese, grated
1 cup panko (Japanese breadcrumbs)
Salt and pepper to taste
2 pounds uncooked shrimp (16/20-count) peeled, deveined, butterflied
1 tablespoon garlic paste
16 to 20 pieces nori, cut into 1-by-4-inch strips
Cottonseed oil for frying
>> Breading:
Flour, as needed
2 eggs beaten with 4 tablespoons water
2 cups panko (Japanese breadcrumbs)

Combine cream cheese, mayonnaise, onion, crab meat, water chestnuts, parsley, lemon juice, Parmesan cheese, panko, salt and pepper in a large bowl. Set aside.

Spread garlic paste in center of butterflied shrimp. Add 1 teaspoon crabmeat mixture. Fold over and wrap with nori strip.

To bread shrimp: Flour lightly, dip in egg wash, roll in panko.

Deep-fry in oil 3 to 4 minutes or until golden brown.

Nutritional information unavailable.

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