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Star-Bulletin Features

Wednesday, March 8, 2000

Hawaii's Kitchen

Garlic spikes Hut
Jumpers favorites

Recipes prepared by Hula Joe and Gin Rummy of Hula Joe & the Hut Jumpers 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.


Romaine lettuce, washed and hand torn into bite size pieces, enough for 4 entree-size salads
Won tun strips, deep fried until crisp
Block parmesan cheese, grated
Olive oil
2 cloves garlic
1 fillet of anchovy
1 egg yolk
1/2 fresh lemon
1/8 teaspoon salt
Dash of white pepper
Splash of Worcestershire sauce
3 drops Tabasco sauce

In a salad bowl, crush the garlic cloves. Lay out the anchovy fillet and sprinkle with a dash of salt. Add enough olive oil to make a paste of it, mashing all with a fork. Distribute the paste throughout the bowl, turning and mashing at the same time. Add the yolk, Worcestershire sauce, white pepper and Tabasco sauce. Mix in while rotating the bowl in your hands. Squeeze the lemon, catching and discarding the seeds, and mix in the juice. If the dressing is too garlicky, add more olive oil to cut it down.

Toss in the lettuce, grated cheese and won tun strips. Continue tossing until everything is evenly coated with dressing. Serve immediately.


Pasta, cooked, enough for 4 entree servings
1-1/2 cups olive oil (adjust according to mixture texture)
4 cloves garlic
8 ounces of block parmesan or romano cheese
Fresh basil leaves (approximately 15 large leaves)
2 small red chili peppers
1/4 teaspoon salt
1/4 teaspoon white pepper
1 can black olives
Romaine lettuce (optional), washed and torn into small pieces

Combine all of the ingredients except the pasta, olives and lettuce in a blender. Blend on chop mode until the mixture is smooth. Pour over the pasta, adding the olives and lettuce. Toss until mixed in. Serve hot or chilled.


1 large eggplant, chopped into bite size cubes
1 medium zucchini, chopped into bite size cubes
1 large onion, cut into large square pieces
2 cloves garlic, minced
1 large bell pepper, cut into cubes
1 can tomato paste
Olive oil
Parsley, chopped fine
Grated cheese (optional)

In a hot skillet, sauté onions, garlic, zucchini and eggplant in a little olive oil. Season to taste with oregano, basil, salt and pepper. Add the tomato paste and cook down until thick. Refrigerate and serve cold. Sprinkle the top with parsley and, if desired, grated cheese. Makes about 6 servings as a side dish.

Nutritional information unavailable.

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