Experiment with
Dixie specialities

These are the recipes for dishes prepared by Bruce Faber and David Saccomanno of Dixie Grill 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.

Drunken Hawaiian
smoked shrimp

1/2 cup beer
1 tablespoon minced garlic
1 tablespoon dry rub, see recipe below
5 tablespoons brown sugar
7 ama ebi shrimp
Wood chips

Mix beer, garlic, dry rub and brown sugar together and pour over the shrimp. Marinate 30 minutes.

Remove shrimp from marinade and place in a steamer.

Pour half the marinade into a small bowl. Place the bowl in the middle of a skillet and place the wood chips around the bowl. Place the steamer over the skillet and turn on high heat for 2 minutes. Pour remaining marinade over shrimp and cook another 3 minutes.

Serve with smoked ahi sauce for dipping.

Dixie Grill
secret recipe dry rub

Paprika, kosher salt, black powder
Lesser amount of: garlic powder, onion powder, dry mustard
Still lesser amount of: celery seed, chile powder, cumin powder, cayenne powder

Combine all ingredients.

Smoked ahi sauce

1/2 cup mayonnaise
1 tablespoon minced garlic
1 teaspoon dry rub
1 tablespoon barbecue sauce
1 teaspoon red wine vinegar
1 pinch chopped parsley
2 ounces marinade from the smoked shrimp recipe, above

Mix all ingredients until well combined. Serve as a dipping sauce for the Drunken Hawaiian smoked shrimp.

Hush puppies

1-1/4 cup all purpose flour
1/2 cup corn meal
1 tablespoon sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 tablespoon dry rub
1/4 cup onions, diced fine
1 egg
1/2 cup milk
1 tablespoon olive oil

Combine all dry ingredients. Fold in onions.

Whip egg, add milk and oil. Slowly pour liquid into dry ingredients until incorporated, do not over mix.

Drop batter by the rounded teaspoonful into hot oil, at about 350 degrees. Fry about 5 minutes, or until a knife inserted in the hush puppie comes out clean. Drain briefly on paper toweling.

Collard greens

1 pound collard greens, cleaned and chopped
2 ounces Tasso ham, finely chopped
1 tablespoon butter
1 teaspoon garlic, minced
1 ounce water

Heat saute pan. Add butter, Tasso, garlic and collard greens. Cook 1 minute. Add water. Cook another minute or until the greens are tender. Season to taste with salt and pepper.

Peach cobbler

Peach filling:
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
12 ripe peaches

Crumb topping:
2-1/2 cups flour
1 teaspoon nutmeg
1-1/4 cups sugar
2-1/2 cups brown sugar
2-1/2 cups oatmeal
1-1/4 pound unsalted butter, well chilled

Combine all dry ingredients for the filling in a large bow, mix well. Slice peaches in half, remove seed and slice each half into 6 segments. Mix with dry ingredients and set aside.

Combine dry ingredients for topping in a large bowl. Mix in the butter until the mixture is crumbly. Do not allow the mixture to cream.

Place filling in nonstick baking dish and place topping over top. Bake at 350-o for 35 minutes. Remove from oven, let sit 15 minutes and serve with vanilla ice cream.