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Star-Bulletin Features

Wednesday, August 23, 2000

Hawaii's Kitchen

Try onion fest

From the Aug. 5 Maui Onion Festival, here are the winning recipes prepared by Kristine Snyder and by Chef Ivan Pahk of Sansei Seafood Restaurant & Sushi Bar, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Roasted Maui Onion Tart

Kristine Snyder

7 medium Maui onions
3 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons cream
2 teaspoons minced fresh basil
Salt and freshly ground black pepper
1 sheet frozen puff pastry, thawed according to manufacturer's directions
1 egg
1 tablespoon water

Preheat oven to 325 degrees. Peel and trim onions.

Slice 4 of the onions thinly. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onions and minced garlic, sautéing one minute. Reduce heat, cover and cook until tender, about 15 minutes, stirring occasionally. Remove cover and season with salt and pepper. Stir in cream and cook an additional 5 minutes until most of the liquid has evaporated. Stir in basil and cool mixture completely. Adjust seasonings if necessary. (Can be made in advance, covered and stored in the refrigerator.)

Cut remaining 3 onions lengthwise into 8-10 wedges each, keeping wedges intact, and place narrow sides up on an oiled baking sheet. Brush lightly with remaining olive oil. Season with salt and pepper and roast until tender, about 20 minutes. Cool.

Increase oven temperature to 425 degrees. In a small bowl, mix egg with water. On a lightly floured surface with a floured rolling pin, roll out pastry sheet into an 11-1/2-inch square. Using an inverted 11-inch metal tart pan, cut pastry into a round.* Roll out round to increase diameter 1/2 inch. Place pastry in tart pan and brush bottom with egg mixture. (If pastry becomes too soft to move, chill until firm.) Place tart pan on a baking sheet and refrigerate until firm, about 10 minutes. Spread onion mixture evenly over pastry and arrange roasted onions decoratively on their sides. Season with salt and pepper and bake tart in the middle of the 425 degree oven for 20-25 minutes until golden. Garnish with additional minced basil if desired. Serves 4

*Alternatively, use four 4- or 5-inch mini tart pans.

Maui Onion Crusted Opakapaka
with au Poivre Sauce

Sansei Seafood Restaurant & Sushi Bar

4 to 6 ounce opakapaka filet
2 medium Maui onions, sliced
1 ounce pancetta, finely chopped
2 ounces garlic
1/2 cup panko flakes
2 tablespoons butter
1 egg white
Salt and pepper to taste
Bullet Au Poivre Sauce
1/2 ounce wasabi powder
1/4 cup plus 1 tablespoon shoyu
1 tablespoon hondashi
2 cups sake
1/2 pound butter
1/4 ounce minced garlic
3/4 tablespoon black pepper

Caramelize Maui onion in sauté pan with butter, when golden brown, add garlic and pancetta. Cook for 2 minutes, then cool.

Add panko and egg white to cooled mixture.

Apply mixture to top of opakapaka. In hot saucepan, sear opakapaka, crust down. Cook until lightly browned, then turn fish over and finish in oven for 3-4 minutes.

To make the sauce: In a sauce pot reduce sake by half. Create a paste with wasabi, shoyu and hondashi, and whip it into the reduced sake slowly. Stir constantly to keep from burning on bottom of pot. Cook for 10 minutes. Add in butter slowly, then add pepper and garlic.

Season with salt and pepper to taste. Serve with cooked fish.

Nutritional information unavailable.

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