Star-Bulletin Features


Wednesday, November 11, 1998


Hawaii's Kitchen


Hawaiian foods
on menu at
Ka‘anapali

Here are the recipes for dishes prepared by Chef Gregory "Bonz" Heath of the Ka'anapali Beach Hotel 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

Native Hawaiian Diet

4 ounces sweet potato -- baked
3 ounces stewed luau leaves
6 ounces poi
4 ounces pohole fern salad (blanch pohole ferns and mix with sliced or chopped Maui onions, freshly grated ginger and chopped, seeded tomatoes
3 ounces cooked lean chicken, fish, or turkey
3 ounces marinated ogo (blanch ogo and mix with sliced or chopped Maui onions and chopped, seeded tomatoes
Mamake tea

Eat and enjoy!

Tapa

Pan Seared Island Shrimp
with Mushrooms, Tomatoes,
Pasta and Feta

1 pound tri-color linguini or pasta of choice
2 tablespoons olive oil
1/2 teaspoon alae (Hawaiian red salt)
2 tablespoons minced garlic
1 pound island shrimp
1 small Maui onion, sliced
1 ounce shiitake mushrooms
1 ounce oyster mushrooms
1/2 ounce pepeiao (wood ear mushrooms)
6 each yellow and red tear drop tomatoes
Splash of white wine, optional
1 tablespoon freshly squeezed lemon juice
4 ounces sweet cream butter
2 ounces crumbled feta cheese
6 ripe olives
1 tablespoon diced fresh red ogo (seaweed), optional

Cook pasta according to package instructions.

Heat olive oil and alae salt in a saute pan. Add garlic, shrimp, Maui onions, mushrooms and tomatoes; toss quickly on high heat. Deglaze pan with white wine and lemon juice, incorporate butter, sprinkle with feta cheese, garnish with olives and red ogo. Serve on tri-color pasta.

Bullet Nutritional information unavailable.



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