AUW campaign brings
enough to feed a crowd

Here are the recipes for dishes prepared by Jim Webb of Gaspro and Scott Myhre of Queens Medical Center, and Liam Martin, executive chef of Gordon Biersch, on "Hawaii's Kitchen" this week. The dishes demonstrated will be served at fund-raising events scheduled for the Aloha United Way campaign.

The program aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

DEEP FRIED TURKEY (OR CHICKEN)

12 pounds whole turkey
3-1/2 gallons peanut oil

Cajun seasoning (use a commercial mix, or blend the following ingredients)
4 tablespoons salt
2 teaspoons garlic powder
4 teaspoons onion powder
2 teaspoons ground black pepper
2 teaspoons ground dried green onion
2 teaspoons cayenne pepper

Rub Cajun seasoning and a little peanut oil all over the turkey, including the cavity. Let stand, refrigerated, at least 2 hours or overnight.

Using a large enough pot to hold the turkey and oil, heat peanut oil to a temperature of 350 degrees F.

Place the seasoned turkey on a turkey rack and slowly lower into the hot oil. Be very careful to not allow the oil to overflow.

Maintain the oil temperature at 325 degrees F., being careful not to exceed 350 degrees F. Cook turkey for 3 1/2 to 4 minutes per pound. Remove carefully from hot oil. Drain off excess oil and cut into serving pieces.

The same seasoning and cooking method may be used for chicken. Chicken takes about 7 minutes per pound to cook.

Note: A special turkey frying rig can be used to prepare this dish. Make sure that whatever pot you use is sufficiently large enough so that the oil won't bubble over during cooking.

DOWN AND DIRTY RICE

1 pound bacon, chopped
1 Maui onion, chopped
1 bunch green onions, chopped
1 green pepper, chopped
1/2 pound mushrooms, chopped
10 cups cooked rice, refrigerated overnight
1/2 cup soy sauce, or to taste
1/4 cup oyster sauce, or to taste
1 tablespoon browning and seasoning sauce, such as Kitchen Bouquet
2 eggs

Brown bacon in a wok until cooked. Add onion and cook until tender. Add green peppers and mushrooms and cook briefly. Add rice and toss with vegetables to combine. Add seasonings. Finally, add eggs and toss until they are thoroughly cooked.

MALASSADAS

From Agnes' Bake Shop

1 packet active dry yeast
1 teaspoon sugar
1/4 cup warm water
1/2 cup sugar
1/2 teaspoon salt
1/4 cup margarine or butter, melted
6 eggs
1 cup evaporated milk
1-1/2 cups water
2 tablespoons mashed potato
6 cups flour
Oil for deep frying
Sugar for coating malassadas

Mix yeast with the 1 teaspoon sugar and stir into the 1/4 cup warm water. Let stand for 5 minutes.

In a large mixing bowl whisk together the 1/2 cup sugar, salt, melted margarine or butter, eggs, evaporated milk, 1 1/2 cups water, mashed potato and yeast solution until completely mixed. Add flour and mix well, scraping sides of bowl often. Cover and let rise until doubled (overnight in the refrigerator works well). Punch down and let rise again until doubled.

Drop lumps of dough, a little larger than a golf ball, into oil that has been heated to 375 degrees F. Cook, turning once, until nicely browned. Drain malassadas briefly on absorbent paper and, while still hot, roll in sugar to coat.

GORDON BIERSCH POKE

Poke sauce
2 cups soy sauce
1/4 cup sesame oil
1/4 cup brown sugar
1 tablespoon crushed red pepper
1/4 cup Gordon Biersch Marzen

Fish mixture
1/2 pound fresh ahi, cubed
1/4 white onion, julienned
1 teaspoon ground kukui nut
1 teaspoon Hawaiian salt
1/4 cup green ogo

Combine poke sauce mixture and set aside.

Combine the fish mixture ingredients and add poke sauce to taste. Serve immediately.

GORDON BIERSCH MARZEN
MUSTARD BBQ SAUCE

1 cup chopped onion
2 tablespoons chopped garlic
Oil for sauteing
1 cup Gordon Biersch Marzen
3 cups chili sauce
1 cup ketchup
1/2 cup Worcestershire sauce
1/2 cup whole grain mustard
2 tablespoons prepared horseradish
2 tablespoons chipotle peppers
1/4 cup olive oil

Saute onion and garlic in a little oil over medium high heat for a minute or two. Deglaze pan with the marzen; let liquid reduce by half. Add remaining ingredients and let simmer for 20 minutes. Blend to a puree.

The sauce may be used on poultry, seafood or meat. For maximum flavor, use a little of the sauce as a marinade, and brush on additional sauce as the poultry, seafood or meat cooks.

Nutritional information unavailable.

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