THE ELECTRIC KITCHEN
Local-style, super-style party food
IT'S Super Bowl party time and that means friends and family will be gathering for a good time with great food.
One of our customers called to rave about how much she enjoys our recipe for Island-Style Spareribs -- she swears it's the best! She offered a helpful tip -- she said she likes to use pork loin ribs (often referred to as baby back ribs) because she thinks they're meatier and less fatty than pork spareribs. Either cut works fine and yields tasty results.
The recipe for Local-style German Potato Salad was prepared by one of our employees on our old television show "The Electric Kitchen." It is unique because it combines the best of both worlds -- mayonnaise, eggs and russet potatoes (typically found in local-style potato salads) and fried onions, bacon, and red potatoes (typically found in the German potato salads). Add to that some sour cream and you have a full-flavored potato salad that will likely become a family favorite!
5 pounds spareribs or pork loin ribs
1 cup soy sauce
2/3 cup ketchup
1/2 cup brown sugar
1 small piece ginger root, crushed
2 cloves garlic, crushed
Cut spareribs into serving pieces. Place in large pot; add water to cover. Cover and simmer 30 minutes; drain and cool.
Combine remaining ingredients and pour over ribs. Let stand at least 2 hours, turning occasionally.
Place ribs on rack of broiler pan and broil 6 inches from heat for 10 minutes on each side (or grill on an outdoor grill), basting frequently with marinade. Serves 6.
Approximate nutritional analysis, per serving: 800 calories, 42 g total fat, 15 g saturated fat, 225 mg cholesterol, greater than 3,000 mg sodium, 27 g carbohydrate, less than 1 g fiber, 24 g sugar, 73 g protein.
Local-style German Potato Salad
8 to 10 red potatoes
2 to 4 russet potatoes, pared
18 slices thin-sliced bacon, chopped
1 onion, thinly sliced
7 hard-cooked eggs
1 can (6 ounces) olives, sliced
1 cup sour cream (consider reduced- or no-fat sour cream)
2 to 2-1/2 cups mayonnaise (consider reduced- or no-fat mayonnaise or mayonnaise made with canola oil)
Salt to taste
Cut potatoes into quarters and cook until just done. Drain, cool and dice.
Cook bacon until crisp. Remove; save 1 tablespoon of drippings. Cook onion in the bacon drippings until onion is clear; drain.
Separate egg whites from yolks; chop whites and crumble yolks.
In a large bowl and working in batches, combine potatoes, bacon, onion, egg whites, olives, sour cream, mayonnaise and salt; mix gently after each portion is added. Top with egg yolks. Chill. Serves 16.
Approximate nutritional analysis, per serving (without salt to taste): 550 calories, 35 g total fat, 11 g saturated fat, 135 mg cholesterol, 700 mg sodium, 45 g carbohydrate, 4 g fiber, 5 g sugar, 13 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com