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Star-Bulletin Features


Wednesday, February 13, 2002


[HAWAII'S KITCHEN]



Dishes celebrate
Mardi Gras spirit


Dishes prepared by David Luna of Brew Moon Restaurant & Microbrewery on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox.

Pacific Fish En Papillote

1/2 cup Shiitake mushrooms
1 stalk baby bok choi
1/4 cup julienned celery
1/4 cup julienned green peppers
Salt and pepper to taste
6 ounces mahimahi fillet or other white fish
1 tablespoon julienned ginger
1/4 cup julienned scallions
1 tablespoon butter
Juice of 1/4 lemon
1/4 cup sake
Egg wash, as needed

Preheat oven to 400 degrees. Place vegetables in the center of a 14-by-14-inch sheet of parchment paper. Season with salt and pepper. Place fish on top of vegetables, then cover with ginger and scallions. Top with lemon juice, sake and butter. Fold the parchment paper over to encase the ingredients. Brush edges of paper with egg wash. Bake 8 to10 minutes, until paper is puffed.

New Orleans BBQ Shrimp

1 pound fresh shrimp, head on
1/4 cup olive oil
1 tablespoon minced garlic
1 tablespoon cracked black pepper
4 tablespoons Worcestershire sauce
1/2 tablespoon minced rosemary
Dash hot sauce
Kosher salt to taste
1/4 cup butter, melted

Combine all ingredients, except butter. Marinate overnight.

Sauté shrimp in butter over medium-high heat. When shrimp is cooked through, toss with fresh chopped parsley

Nutritional information unavailable.


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