THE ELECTRIC KITCHEN
Try these favorite isle dishes for your party or a potluck
JUNE MARKS the start of summer party season in Hawaii -- 'tis the season for graduation parties and family reunions! Whether you're hosting the party or going to a potluck, here are some favorite recipes for local-style party foods.
Spicy Chicken Wings
4 pounds frozen chicken wing drummettes
1 cup flour
Salad oil for deep frying
1 Hawaiian red pepper, seeded and minced
1/3 cup sugar
1/2 cup soy sauce
1 teaspoon mirin
1/2 cup chopped green onions
1/4 teaspoon minced ginger root
1 clove garlic, minced
Combine sauce ingredients; set aside.
Thaw chicken; drain well. Dredge in flour.
Heat oil to 400 degrees. Fry chicken in oil until golden brown. Immediately dip into sauce mixture; remove and drain. Serves 15 as appetizer.
Approximate nutritional analysis, per serving: 530 calories, 42 g total fat, 7 g saturated fat, 90 mg cholesterol, 650 mg sodium, 12 g carbohydrate, no fiber, 5 g sugar, 24 g protein.
16- to 20-pound smoked ham
12 to 15 large ti leaves
2 large sheets heavy foil
Preheat oven to 350 degrees.
Trim skin and fat from ham, if desired.
Wash ti leaves; remove stems and fibrous part of veins.
Place sheets of foil crosswise in large baking pan. Put ti leaves on foil with leaves radiating from center and extending about 10 inches out of pan. Place ham on leaves. Bring leaves and foil up and around ham. Seal foil tightly around ham. Bake 8 hours.
Shred ham before serving. Serves about 24.
Note: Ham may be cooked in a slow cooker without ti leaves. Start on high for 5 hours; reduce to low for about 2 hours, or until ham easily shreds.
Approximate nutritional analysis, per serving (based on 16-pound ham): 440 calories, 17 g total fat, 5 g saturated fat, 160 mg cholesterol, about 3,000 mg sodium, 5 g carbohydrate, no fiber or sugar, 63 g protein.
6 to 8 ti leaves
3 pounds boneless pork, beef, or chicken
1 pound salted butterfish, soaked
2 teaspoons liquid smoke
4 pounds frozen luau leaves, thawed and drained
Preheat oven to 350 degrees.
Cut and discard stems from ti leaves. Wash leaves; do not dry.
Cut meat into 1 inch chunks. Rinse butterfish and remove skin; cut into bite-size pieces. In large bowl, mix meat and fish with liquid smoke.
Line a large baking pan with foil; lay 3 to 4 ti leaves in pan. Add half the luau leaves. Arrange meat mixture evenly on leaves; put remaining luau and ti leaves on top. Cover tightly with foil. Bake 3 hours. Serves 12.
Approximate nutritional analysis, per serving: 420 calories, 28 g total fat, 6 g saturated fat, 75 mg cholesterol, 650 mg sodium, 10 g carbohydrate, 6 g fiber, 5 g sugar, 34 g protein.
KEEP IT SAFE
Remember to practice safe food handling, not only during the warm summer months, but all year round. The U.S. Food and Drug Administration offers these tips:
» Hot food should be kept hot, at or above 140 degrees. Wrap well and place in an insulated container.
» Cold foods like chicken salad and desserts should be held in their containers on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.
» Don't let perishable food sit out longer than two hours -- not more than one hour in temperatures above 90 degrees.
» Do not re-use a plate that previously held raw meat, poultry or seafood unless the plate has been washed in hot, soapy water.
On the Net:
» USFDA Web site: www.foodsafety.gov
» Hawaii State Department of Health: www.hawaii.gov/health (click on Healthy Lifestyles, then Hawaii Food Safety)
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