on menu at
KaanapaliHere 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.
4 ounces sweet potato -- baked
Native Hawaiian Diet
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
Eat and enjoy!
1 pound tri-color linguini or pasta of choice
Pan Seared Island Shrimp
with Mushrooms, Tomatoes,
Pasta and Feta
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.
Nutritional information unavailable.