Star-Bulletin Features

Wednesday, June 16, 1999

Associated Press
The battleship Missouri will be the site of the Hawaii Foodbank's
Patriot's Celebration fund-raiser July 1. There will be a cocktail
reception on the fantail of the ship. Chefs from Hilton hotels
across the United States will prepare a meal that presents
"A Taste of the Nation" and its bounty.

Dine across America at gala

Here are the recipes for dishes prepared by chefs Eric Faivre and Ed Andersen of the Hilton Hawaiian Village on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

The following and other dishes will be served at the Hawaii Foodbank Patriots Celebration July 1 aboard the battleship Missouri. The gala, a benefit for the Hawaii Foodbank and for food banks on Maui, Kauai and Big Island, will honor Gen. Fred C. Weyand. It will feature 1940s-style entertainment and a grand finale of fireworks set to patriotic music.

Tickets are $125, and tables seating 10 range from $1,500 to $5,000. Contributions above $50 per person are tax-deductible. For more information, call 386-3600.

The Hawaii Foodbank collects groceries from the community and food industry and those in need. This year, Hawaii Foodbank will distribute more than 6 millions pounds of food to almost 300 agencies.

Hawaii's Kitchen

Braised Northwestern Salmon
in Pinot Gris Butter Sauce
& Grape Salsa

From Chef Eric Faivre

4 6-ounce salmon filets
1 tablespoon fresh thyme
2 ounces clarified butter
1 pinch salt & pepper (or to taste)
3 teaspoons chopped shallots
1 pinch saffron
4 ounces Pinot Gris
2 tablespoons butter
1 sprig chervil (for garnish)

Bullet Garnish
20 pieces green asparagus
2 tablespoons chopped hazelnuts

Bullet Grape Salsa:
1/2 cup seedless grapes,assorted, (cut in half)
1 teaspoon minced green chiles
2 teaspoons minced cilantro
2 teaspoons minced red pepper, skin off
Lime juice (to taste)
1 teaspoon honey
Salt & pepper (to taste)

Season the salmon with salt, pepper, and fresh thyme. Sear in hot clarified butter, with skin side first.

When seared on both sides, remove salmon. In the same pan, place remaining thyme, shallots and saffron and deglaze with Pinot Gris.

Return the salmon to the pan and finish cooking. When cooked, incorporate the softened butter little by little into the wine reduction. Check seasoning and serve sauce on top of the salmon. Finish the plate with the Grape Salsa and green asparagus sauteed in butter with chopped hazelnuts. Serves 4.

For Grape Salsa, mix all ingredients together, adding honey last. Let stand for at least 1 hour.

Note: This dish can be served with your choice of starch.

Ragout of Pears & Cranberries

From Chef Ed Andersen

Bullet Florentine Cookies
4 ounces melted butter
1-1/2 cup powdered sugar
1 teaspoon orange zest
1/2 cup flour
1-1/2 cups almonds
1/4 cup orange juice
3 egg whites
1 egg white, whipped

Bullet Ragout
1 or 2 fresh pears (check size)
5 tablespoons dried cranberries
3 tablespoons butter
6 tablespoons brown sugar
1 cup dark rum
4 scoops vanilla ice cream
4 mint sprigs

Mix all cookie ingredients, except the whipped egg whites.

Delicately fold in whipped egg white.

Pour out 3-inch rounds onto a sheet pan lined with parchment paper. Bake at 375 degrees for 7 minutes or until golden brown.

While still hot, form cookies into cups over a mold. Let cool.

For the ragout, heat the butter and sugar together. Add pears and cranberries and Cook until pears are tender.

Flame with rum.

Place ice cream in the Florentine shells and pour the Ragout over the ice cream. Garnish with a sprig of mint. Makes 4 servings.

Nutritional information unavailable.

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