Here are the recipes for dishes prepared by Chef Tarek Guirguis of The Pyramids restaurant on "Hawaii's Kitchen" this week. The program aired at 5:30 p.m. on Sunday and will be rebroadcast at the same time Saturday on KHON/FOX2. Middle Eastern flavors
from Pyramids
Feta Salad
1 bunch watercress, choppedCombine the watercress, tomatoes, cucumbers and onion in a bowl.
6 tomatoes, diced
2 cucumbers, diced
1 onion, diced
1/4 pound feta
3 tablespoons olive oil (or to taste)
1 bunch parsleyMix together the feta, oil, and parsley. Sprinkle this mixture over the salad.
Falafel
2 cups beans soaked in water overnight (fava and garbanzo)Drain the beans and place in a food processor along with the two kinds of parsley, green and round onions, seasonings and baking soda. Process to combine all ingredients.
1 bunch parsley
1 bunch Chinese parsley
1 bunch green onion
1/2 onion
Salt, to taste
1 tablespoon cumin
1 tablespoon garlic
1 tablespoon coriander
1 teaspoon baking sodaMake small balls out of the mixture and deep fry in hot oil until brown and crispy.
Note: All spices can be added to taste.
Kebbah
Melt butter in a small pan. Add the remaining stuffing ingredients and saute until the beef is cooked. Set aside.Stuffing:
1/2 onion
1 tablespoon butter
2 tablespoons pine nuts
1 tablespoon raisins
1/2 pound ground beef
Salt & pepper to taste
1 onion, minced very fine
1 cup bulgar wheat
1/2 pound. ground beef
Salt, pepper & cinnamon to tasteCombine bulgar mix ingredients.
Take approximately 2 tablespoons of bulgar mix and roll into a ball.
Use your finger to make a pocket in the ball of bulgar, place a generous tablespoon of the stuffing inside and seal.
Roll stuffed bulgar into an oval shape. Deep fry in hot oil until brown.
Chef Alan Wong's recipe for Hawaiian Vintage Chocolate Crunch Bars has been given a spot on the Star Chefs web page. FOODSTUFFS
Alan Wong’s recipe
found onlineThe Internet site http://www.starchefs.com is a showcase for news, views and recipes from the nation's superstar chefs. Emeril Lagasse, Sheila Lukins and Rozanne Gold are among the regular contributors.
Wong was invited to submit a recipe for the Valentine's Day section. His crunch bars, made with macadamia nut brittle, chocolate, Gaufrettes, cream and macadamia liqueur, appear under the Aphrodisiac link, along with Pappardelle with Poached Egg and Caviar from Al Forno Restaurant in Providence, R.I., the chocolate cake from Le-Bec Fin in Philadelphia and other dishes.
p Canoes at the Ilikai will serve a Valentine's Day buffet, 5:30-9:30 p.m. Sunday. At $22.99 per person, it features prime rib, Chicken with Tarragon Mushroom Sauce, crab, salmon, salads, desserts and more. Each adult will receive a glass of champagne. Children ages 5-10 pay $11.50 (children 4 and under are free). For reservations call 949-3811, ext. 6280.
p Hilton Hawaiian Village has special menus at its restaurants from 6-9:30 p.m. Friday to Sunday. At Bali by-the-Sea, diners have a choice of appetizers; soup or salad; a choice of entrees; and a dessert trio consisting of Valrhona Chocolate Mousse Lilikoi Brulee, Raspberry Napoleon and Mini Tuile of Strawberry Soup, and Champagne Sorbet.Cost is $60 plus tax and gratuity.
Golden Dragon has Roast Duck Salad, Curry Lobster with Hearts of Haupia, Beef Tenderloin with Black Pepper Sauce, Scallops with Asparagus Spears, "Cuddle" Fish on a Bed of Rice Sticks, fried rice and Sweet Serenade for $35 per person plus tax and gratuity with a minimum of two people. Its regular menu will also be offered.
At Village Steak & Seafood, you can dine on Seafood Ravioli with Caviar, Chicken Dumpling Consomme Celestine, Veal Medallions with Chanterelles Sauce, Onaga with Tomato Chili, and Flaming Heart Baked Alaska with Guava Lava for $32.50 per person plus tax and gratuity.
The Rainbow Lanai offers its special menu from 5 p.m., with Caesar Salad in Parmesan Wafer, Chicken Breast Stuffed with Lobster Mousse and Salmon Medallion with Mango Salsa, and Strawberry Lover's Short Cake. Cost is $22.50 per person plus tax and gratuity. There will also be a buffet from 5-9:30 p.m. serving Salmon Filet in Spinach Mousse, Lamb Medallions with Provencal Persillade and Thyme Jus, Snapper with Caviar and Dill Beurre Blanc, Seafood Fritto Misto, paella, Cherries Jubilee, Chocolate Decadence, Tiramisu, Mango Cheesecake, and more. Cost is $26.50 adults, $13.50 for children under 12 plus tax and gratuity. Call 949-4321 for reservations.
p The Parc Cafe at Waikiki Parc Hotel focuses on the family on Valentine's Day. They offer children ages 5-12 a buffet for $5. Parents get a complimentary glass of champagne or sparkling nonalcoholic beverage. The buffet includes sashimi, Lobster Lumpia, crab cakes, poke, Peking Duck Salad, Thai Caesar Salad, Fried Tofu Salad, Chauteaubriand with Au Jus and Shiitake Mushroom Cream Sauce, a sundae station, and more, and will be open 5-9:30 p.m. and costs $31 for adults. Children under 5 dine free. For reservations, call 931-6643.
p Hale Koa Hotel has a Champagne Brunch with seatings from 9 a.m. to 1:30 p.m. The buffet includes salads, smoked salmon, mahimahi, Lamb Rack Provencale, Eggs Florentine, Fruit Crepes, omelette and pancake station, desserts and more. Cost is $17.25 for adults and $9.50 for children ages 4-11. For reservations, call 955-0555, ext. 546.
Until Tuesday, the restaurant menu will also feature Crayfish Beignets with Creole Mustard, Smoked BBQ Oysters on the Half Shell, Soft Shell Crab and Shrimp Etouffee, Dixie Jambalaya with Dirty Rice, Blackened Prime Rib with Black Eye Peas, and Sweet Potato Pie with Spiced Pecans.
From 5 to 9 p.m. Tuesday, there will be face painting, balloon animals for children and entertainment. At 6 p.m. contestants will try to eat a two-pound burger with fixings in 30 minutes or less. The contest entry fee is $25; proceeds benefit the Teen Entrepreneur Program of Parents and Children Together. For reservations or contest entry forms, call 596-8359.
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