Mix music, books; serve a fun time


POSTED: Wednesday, May 13, 2009

Meet local and national authors—including cookbook authors—and musicians at the fourth annual Hawaii Book and Music Festival this weekend. The free festival features 175 events and hundreds of authors, entertainers and storytellers on more than a dozen stages.




Hawaii Book and Music Festival


        » Place: Honolulu Hale

» Time: 10 a.m. to 8 p.m. Saturday and Sunday


» Call: 234-0404, visit www.hawaiibookandmusicfestival.org


Featured writers include Witi Ihimaera, author of “;Whale Rider”;; John Saul (”;Faces of Fear”;), a horror writer with 32 New York Times best sellers; Alan Brennert (”;Honolulu”; and “;Molokai”;); Terry Brooks (”;Shannara”; series); Stuart Coleman (”;Eddie Would Go”; and “;Fierce Heart”;); Kate Elliot (”;Crown of Stars”;), Chris McKinney (”;Mililani Mauka”;); former Gov. Ben Cayetano (”;Ben”;); and master storyteller James Rumford.

Fans of children's books can meet Robert Sabuda and Matthew Reinhart, the kings of the pop-up world, as well as James Rumford (”;Chee-Line: A Giraffe's Journey”;) and Scott Goto (”;The Perfect Sword”;). The keiki area will also spotlight stage musicals and free activities.

Jimmy Borges and Shari Lynn headline the musical acts. New this year are evening concerts by Jake Shimabukuro and a Kani Ka Pila, plus a Hawaii Chorus showcase, directed by Shari Lynn; and the premiere of an animated film based on the art of Herb Kane.

This week's recipes come from Hawaiian Electric cookbooks past and present. The Potato Fingers comes from our most recent, “;A Taste of HECO 2009,”; which will be available for $10 at the Hawaiian Electric booth at the festival. Proceeds benefit Aloha United Way.

Hawaiian Seafood Salad

1 head lettuce, torn
1 cucumber, thinly sliced
1 green pepper, thinly sliced
1/2 pound imitation crab, cut into bite-sized pieces
1 package (6 ounces) fried fishcake, slivered
1/4 cup minced green onions
1 Maui onion, thinly sliced
1/2 pound ahi or aku, cubed
1/2 pound ocean vegetable salad
1 tablespoon chopped limu kohu (seaweed)
1/2 tablespoon ground roasted kukui nuts
1 Hawaiian red chili pepper, seeded and minced
1/2 teaspoon Hawaiian salt
2 tablespoons sesame oil
1 tablespoon soy sauce

In a large salad bowl, combine lettuce, cucumber, green pepper, crab, fishcake and onions. Chill.

In a bowl, combine remaining ingredients; mix well and chill.

Just before serving, add fish mixture to salad greens; toss gently. Serves 8.

Approximate nutritional analysis, per serving (not including salt to taste): 160 calories, 5 g total fat, 0.5 g saturated fat, 25 mg cholesterol, 650 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g sugar, 15 g protein.

Hibachi Ribs or Chicken

4 pounds short ribs or boneless skinless chicken
» Marinade:
6 tablespoons sugar
1-1/2 teaspoons sesame oil
8 to 9 tablespoons soy sauce
1/2 cup chopped green onions
1 large clove garlic, chopped
Salt and pepper, to taste
3 tablespoons dry mustard
1 teaspoon sesame seeds
1-1/2 tablespoons flour
1 Hawaiian chili pepper (optional)

Mix marinade ingredients together. Marinate ribs or chicken overnight. Grill or broil until cooked through. Serves 6.

Approximate nutritional analysis, per serving of short ribs (not including salt to taste): 350 calories, 19 g total fat, 6 g saturated fat, 75 mg cholesterol, greater than 1,500 mg sodium, 17 g carbohydrate, 1 g fiber, 13 g sugar, 28 g protein.

Approximate nutritional analysis, per serving of chicken (not including salt to taste): 300 calories, 8 g total fat, 1 g saturated fat, 80 mg cholesterol, greater than 1,500 mg sodium, 17 g carbohydrate, 1 g fiber, 13 g sugar, 37 g protein.

Potato Fingers

1-1/2 pounds sweet potatoes, cut into spears
1-1/2 pounds Idaho or russet potatoes, speared
1 cup zesty Italian dressing
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Preheat oven to 375 degrees. Lightly grease baking sheet. Toss potatoes with dressing. Place on baking sheet.

Bake 30 minutes; turn potatoes and cook another 30 minutes.

During last 5 minutes, sprinkle with cheese. Before serving, sprinkle with parsley. Serves 8.

Approximate nutritional analysis, per serving: 150 calories, 7 g total fat, 1.5 g saturated fat, 400 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g sugar, 3 g protein.

More recipes from Hawaiian Electric Co. may be viewed at www.heco.com.