THE ELECTRIC KITCHEN
Fire up grill for dad’s day
Father's Day is Sunday and summer officially starts next week -- two good reasons to fire up the grill.
Our recipe for Oriental Grilled Shrimp is simple to prepare and perfect as an appetizer. This version of Chop-Chop Salad is hearty enough to be a meal in itself -- we find that people who don't normally like to eat salads are more willing to eat their greens when there's cheese and salami mixed in.
And finally, the star of the meal is the Guava-licious Ribs. The guava nectar provides a depth of flavor and subtle tanginess that blend very nicely with other favorite island flavors.
Happy grilling and happy Father's Day!
Oriental Grilled Shrimp
2 pounds shrimp (31-35 count size)
2 cups Oriental dressing (Tropics brand preferred)
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon grated ginger
5 cloves garlic, minced
1 teaspoon sesame oil
Remove shells and veins from shrimp, leaving tails on.
Combine marinade ingredients; mix well. Stir in shrimp. Marinate in a zipper-top plastic bag at least 3 hours.
Remove shrimp from bag and grill or broil until done, about 2 minutes per side. Serves 12.
Approximate nutritional analysis, per serving: 360 calories, 30 g total fat, 4.5 g saturated fat, 120 mg cholesterol, 800 mg sodium, 7 g carbohydrate, no fiber, 5 g sugar, 16 g protein.
3 heads Romaine lettuce (cut into 1/8 inch strips)
2 cups dried Italian salami strips (1/8 inch strips)
2 cups shredded mozzarella cheese
3 cups diced tomatoes
1 can (12-ounce size) chicken, shredded (Costco's Kirkland brand, preferred)
1 teaspoon minced garlic
2 teaspoons minced shallot
2 tablespoons Dijon mustard
1-1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup red wine vinegar
1-1/3 cups olive oil
3 tablespoons grated Parmesan cheese
Combine dressing ingredients in blender; blend well.
When ready to serve, toss rest of ingredients in large bowl; toss with dressing. Serves 15.
Approximate nutritional analysis, per serving: 370 calories, 32 g total fat, 8 g saturated fat, 40 mg cholesterol, 600 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 15 g protein.
9 to 12 pounds pork ribs or country-style ribs
2 pieces ginger root, sliced
1 cup sugar
1 cup ketchup
3/4 cup oyster sauce
1 teaspoon minced ginger
2 teaspoons chopped garlic
3/4 teaspoon Chinese five spice
1 cup soy sauce
2 cans (12-ounce size) frozen guava nectar concentrate
Place ribs and ginger in large pot and cover with water. Bring to boil and cook about 30 minutes, until pork is fork tender. Drain water.
While ribs are still warm, combine marinade ingredients in large zipper-top plastic bag. Add ribs and marinate ribs overnight in refrigerator.
Grill over hot charcoal or broil in oven, basting meat repeatedly with marinade. Serves 10.
Approximate nutritional analysis, per serving (based on 10 pounds pork ribs): 1,150 calories, 66 g total fat, 24 g saturated fat, 250 mg cholesterol, greater than 2,200 mg sodium, 66 g carbohydrate, no fiber, 57 g sugar, 66 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