THE ELECTRIC KITCHEN
Taste at Kapolei eateries share recipes
Great food, entertainment, a country market, a kids' zone and a fireworks display are all part of the Taste at Kapolei, a benefit to fund college scholarships and educational programs for Leeward Oahu students. More than $800,000 has been raised at past events and the Kapolei Rotary Foundation hopes to pass the $1 million mark this year.
Taste at Kapolei
» When: 5:30 p.m. to 9 p.m. Saturday
» Place: Ko Olina Resort and Marina, fourth lagoon
» Tickets: $75; $35 children (under age 7 free). Sold at www.tasteatkapolei.com and Chevron Kapolei
» Call: 674-2500
More than 20 restaurants are participating this year, including Restaurant Epic and Kolohe's Bar and Grill. Epic, located in downtown Honolulu, features at least six fresh fish and seafood menu items daily. Chef David Hoffman explained that Epic is actually an acronym for "Euro Asian Pacific International Cuisine." At the Taste at Kapolei, Chef David will be showcasing his Prosciutto-Wrapped Scallops with Pesto Seared Honshimeji Mushrooms and a Blue Cheese Crusted Papio.
Kolohe's Bar and Grill known for "contemporary comfort food." Popular dishes include pasta, pork ribs, macaroni and cheese, and rib eye steak seasoned with a coffee rub.
Chef John Sado presides over Kolohe's at the third lagoon of the Ko 'Olina Beach Club.
Restaurant Epic shared these two simple, but very tasty recipes that they use in some of the dishes they serve:
3 cups pitted Nicoise olives
1 cup capers, drained
1 tablespoon minced garlic
18 anchovy fillets
Place all ingredients in the bowl of a food processor; pulse until mixture is coarsely chopped. Makes 4 cups.
Approximate nutritional analysis, per tablespoon: 20 calories, 2 g total fat, 225 mg sodium, 1 g carbohydrate, 1 g protein, no saturated fat, cholesterol, fiber or sugar.
Basil and Macadamia Nut Pesto
5 cups sweet basil leaves, well packed
1/2 cup whole macadamia nuts
1-1/2 tablespoons minced garlic
1/2 cup freshly grated Parmesan cheese
1 cup olive oil
Salt and pepper to taste
Place basil, nuts, garlic, and cheese in the bowl of a food processor. Process until leaves and nuts are finely chopped.
With the machine running, add olive oil in a slow, steady stream. Season to taste with salt and pepper. Makes 3-1/2 cups.
Approximate nutritional analysis, per serving (not including salt to taste): 50 calories, 5 g total fat, 1 g saturated fat, 10 mg sodium, 1 g carbohydrate, no cholesterol, fiber, sugar or protein.
Kolohe's Bar and Grill shared this recipe for a popular dish featured at last year's Taste at Kapolei:
1 shallot, minced
1 bay leaf
2 cups white wine
6 cups heavy cream
1-1/2 tablespoons lobster base (seafood bouillon can be substituted)
Salt and pepper, to taste
2 ounces julienne-cut red onion (about 1/2 small onion)
4 ounces mushrooms, sliced (about 8 button mushrooms)
8 ounces lobster meat (shrimp or crab meat may be substituted)
1 12-ounce box linguini, cooked al dente
3 cups packed spinach
Freshly grated Parmesan cheese
Parsley for garnish
In a saucepan, sauté shallot and bay leaf in olive oil. Deglaze pan with 1 cup of the white wine and let simmer until reduced by half.
Add heavy cream and simmer 15 minutes, or until thickened.
Add lobster base to cream mixture and season to taste with salt and pepper; set aside and keep warm.
In a large skillet, sauté onions, mushrooms and lobster; deglaze skillet with remaining 1 cup of white wine and simmer 3 minutes.
Add linguini and heavy cream mixture to skillet.
Mix in spinach just before serving. To serve, garnish with Parmesan cheese and parsley. Serves 4.
Approximate nutritional analysis, per serving: 1,700 calories, 134 g total fat, 83 g saturated fat, 530 mg cholesterol, greater than 1,000 mg sodium, 84 g carbohydrate, 5 g fiber, 6 g sugar, 34 g protein.
Note: For a thicker sauce, mix about 1 tablespoon cornstarch with 2 tablespoons water; stir into cream mixture before adding lobster base.
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