THE ELECTRIC KITCHEN
NADINE KAM / NKAM@STARBULLETIN.COM
UH quarterback coach Dan Morrison shared Lisa Siu's Lemon Bars recipe.
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Football season is prime time for pupus
THE ELECTRIC KITCHEN
Hawaiian Electric Co.
WHETHER you're watching the University of Hawaii Warriors, your favorite NFL team, or any other football game, it's a good time to have friends over for some pupus. Pupu parties are more relaxed, for host and guests. Couple the food with a football game and you've got a winning combination -- good friends and good food make for good times.
This week we're sharing a couple of our old-time favorites. The ribs can be broiled in the oven or on the grill -- both ways are tasty. The crab-stuffed mushrooms are easy to prepare and a sure hit! For dessert, we're featuring a recipe that was demonstrated on our cooking show several years ago show by UH quarterback coach Dan Morrison.
Few people may know that Morrison is an excellent baker -- baking is his stress relief. Lucky for us, he shared this tried-and-true recipe for lemon bars -- they're "winnahs!"
Pupu-Style Spareribs
5 pounds spareribs
4 cloves garlic, crushed
1 large piece ginger root, crushed
1/2 teaspoon salt
» Marinade
1 cup sugar
1 cup soy sauce
1 cup ketchup
1/3 cup oyster sauce
Cut spareribs into 1-1/2-inch pieces. In a large pot, combine spareribs, garlic, ginger and salt. Add water to cover spareribs, bring to a boil, then lower heat and simmer 1-1/2 to 2 hours or until spareribs are tender. Drain.
Combine marinade ingredients and marinate spareribs in overnight in refrigerator.
Place spareribs on rack of broiler pan and broil 3 inches from heat for 7 to 10 minutes, basting with remaining sauce. Turn and broil 5 to 7 more minutes. Serves 15 to 20.
Approximate nutritional analysis, per serving: (based on 20 servings): 270 calories, 16 g fat, 6 g saturated fat, 65 mg cholesterol, at least 900 mg sodium, 14 g carbohydrate, 0 g fiber, 13 g sugar, 17 g protein
Crab-Stuffed Mushrooms
24 medium-sized mushrooms
1/2 pound imitation crab
1/3 cup finely chopped black olives
1/4 cup mayonnaise
2 tablespoons chopped parsley
2 teaspoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Grated Parmesan cheese
Preheat oven to 400 degrees. Remove stems from mushrooms; mince stems.
Flake crab; add minced mushroom stems, olives, mayonnaise, parsley, lemon juice, and garlic and onion powders.
Fill mushrooms caps with mixture. Sprinkle with cheese. Place on baking sheets. Cover with foil and bake 12 to 15 minutes.
Uncover and continue baking until golden brown, about 5 more minutes. Serve immediately. Serves 12 as an appetizer.
Approximate nutritional analysis, per serving: (assumes 1/2 teaspoon grated cheese per mushroom) 70 calories, 4.5 g fat, 1 g saturated fat, 10 mg cholesterol, 100 mg sodium, 4 g carbohydrate, 0 g fiber, 1 g sugar, 4 g protein
Lemon Bars
Lisa Siu
» Crust:
1 cup butter
1/2 cup powdered sugar
1 tablespoon grated lemon zest
2 cups flour
Dash of salt
» Filling:
8 eggs
3-1/2 cups sugar
1/2 cup plus 3 tablespoons flour
3/4 cup plus 1 tablespoon lemon juice
1-1/2 tablespoons grated lemon zest
Powdered sugar
To make crust: Preheat oven to 325 degrees. Spray a 13-by-9-inch pan with vegetable oil.
Cream butter and sugar. Add lemon zest and mix well. Add flour and salt and mix until crumbly -- do not over mix. Press mixture evenly into bottom of prepared pan. Bake 20 to 30 minutes, until golden brown.
To make filling: While crust is baking, combine eggs, sugar, and flour in large bowl. Using an electric mixer; mix until just blended. Add lemon juice and mix lightly. Gently stir in lemon zest. Pour over hot crust and bake return to oven for 20 to 30 minutes, until filling is set. Cool, cut into bars and sprinkle with powdered sugar. Makes 24 bars.
Approximate nutritional analysis, per serving: 270 calories, 9 g fat, 5 g saturated fat, 90 mg cholesterol, at least 80 mg sodium, 43 g carbohydrate, 0 g fiber, 32 g sugar, 4 g protein
Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S
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.