Star-Bulletin Features

Wednesday, September 1, 1999

Hawaii's Kitchen

Island products star in
Merriman’s recipes

Here are the recipes for dishes showcasing Hawaii food products that were prepared by Chef Peter Merriman of the Hula Grill in Kaanapali, Maui, 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.


1 to 2 pound whole moi
Olive oil

Bullet Pineapple Vinaigrette
1 whole pineapple, peeled, cored and cut into chunks
1/4 cup Maui onions, chopped
1 teaspoon Dijon mustard
1 tablespoon sugar
1 cup rice wine vinegar
Pinch of salt
1 teaspoon cracked coriander seed
1/2 cup vegetable oil

To prepare fish: Clean and scale the moi and score on both sides. Season to taste with salt and pepper, Coat with flour and sauté in olive oil until golden brown.

To prepare vinaigrette: Puree pineapple chunks in a blender. Add the Maui onions, Dijon mustard, sugar, rice wine vinegar, salt and coriander seed. Drizzle oil in slowly, with the blender running. Blend to mix well.

To serve: Place fish on a serving plate and drizzle with Pineapple Vinaigrette. Makes 2 to 3 servings.


Bullet Dressing:
1 cup shoyu
1/4 cup sesame oil
1/2 cup juice from pickled ginger (the kind served with sushi)
1/4 cup rice wine vinegar

Bullet Slaw:
1 cup julienned raw hearts of palm
1 tablespoon julienned red bell pepper
1 tablespoon julienned green onion
1 teaspoon grated carrots
1/4 cup cilantro leaves
1 tablespoon macadamia nut pieces

Combine slaw ingredients (minus the macadamia nuts) in a bowl. In a separate bowl, combine the dressing ingredients. Add the dressing to the slaw as needed. Add nuts last. Makes 2 to 3 servings.

Note: Fresh hearts of palm are bring produced on the Big Island and may be difficult to find outside of commercial suppliers. They are sometimes available in Chinatown.


1 tablespoon whole black peppercorns
4 Thai chiles, diced
1/2 teaspoon dill seed
1 teaspoon whole coriander seed
1 teaspoon whole cumin seed
1 teaspoon granulated garlic
3 tablespoons kosher salt

Toast first 5 ingredients in a hot, dry skillet until lightly browned. Grind mixture in a spice grinder. Add remaining ingredients. Use liberally to season steaks.


2 tablespoons finely chopped Maui onion,
1 cup Tedeschi Plantation Red wine (or other full-bodied red wine)
1 cup chicken stock
1 tablespoon cornstarch, dissolved in 2 tablespoons warm water
1 cup papaya slices

In a pan, sauté onions until transparent. Add wine and reduce by two-thirds. Add chicken stock and bring to a boil. Add cornstarch and return to a boil. Reserve until ready to use.

Serve with steak.

Nutritional information unavailable.

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