Star-Bulletin Features


Wednesday, August 26, 1998


Hawaii's Kitchen


Move beyond pasta
with Auntie Pasto

These are the recipes for dishes prepared by Richard Gallagher of Auntie Pasto restaurant on "Hawaii's Kitchen" this week. The program airs at 5:30 p.m. on Sunday and is rebroadcast at the same time the following Saturday on KHON/FOX2.

Tapa

Seafood stew

Olive oil
3 ounces bell peppers, diced small (about 1/4 cup)
1-1/2 ounces red onion, diced small (about 2 tablespoons)
6 ounces fish
4 ounces calamari
7 clams
7 mussels
3 crab claws
1/2 cup white wine
8 ounces tomato sauce
1 teaspoon garlic puree
Pinch basil/oregano mix
Pinch red pepper flakes
3 shrimp, peeled and deveined
Chopped parsley, for garnish

Pour a little olive oil in a hot saute pan and heat until the oil starts to smoke. Add the peppers and onions and cook one minute. Add the fish and calamari and saute for 1-1/2 minutes then add clams, mussels and crab claws followed by the wine, garlic, tomato sauce and spices. Bring to a boil and turn down heat and simmer until slightly reduced. Add the shrimp and cook until shrimp turn pink. Garnish with parsley.

Tapa

Chocolate sin pie

Bullet Crust ingredients:
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Bullet Filling ingredients:
1-1/2 cups powdered sugar
1-1/4 sticks softened butter
2 extra-large eggs, beaten
1 teaspoon creme de menthe
4 ounces semisweet chocolate
Bullet Garnish:
Whipped cream
Toasted, sliced almonds

Preheat oven to 350 degrees. Combine graham cracker crumbs and sugar. Add melted butter and stir until the butter is completely incorporated and the mixture is moist. Press mixture evenly around sides of a 9-inch pie tin (about 1/4-inch thick). Place crust in oven 19-15 minutes, or until golden brown. Remove and cool.

Meanwhile, gradually add powdered sugar to the softened butter, whipping vigorously until all the sugar is incorporated and stiff peaks form, about 5 minutes. Add beaten eggs gradually, beating until incorporated. Place the chocolate and creme de menthe in a double boiler over boiling water, constantly moving the chocolate with a whip until it is melted. Remove from heat. Add melted chocolate mixture to the sugar mixture and whip together until completely incorporated. Pour into the cooled crust and freeze for 4 hours.

Serve with a generous portion of whipped cream and almonds.

Tapa

Red pepper calamari

5 whole cleaned calamari tubes
5-1/2 inch thick pieces of mozzarella
Cajun spice
1/4 onion, sliced
5 pieces of sliced pepperoncinis
1/4 cup tomato, in large dice
1/4 lemon
Olive oil

Stuff each calamari tube with apiece of mozzarella and season to taste with Cajun seasoning. In a hot skillet, preferably cast iron, cook calamari 45 seconds. Turn calamari over. Add the onions, pepperoncinis and tomato, making sure to get the ingredients down onto the hot pan so all the flavors cook together. Cook another 45 seconds. Remove from heat. Squeeze lemon juice and drizzle olive oil over everything and serve in smoking, sizzling skillet.

Bullet Nutritional information unavailable.



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