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Star-Bulletin Features

Wednesday, November 22, 2000

Hawaii's Kitchen

Banditos chefs offer
cantina specialities

Here are the recipes for dishes prepared by chef Almar Arcano and executive chef Bernard Bisch of Banditos Cantina on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Chile Relleno

Vegetable oil
Bullet Ranchera Sauce
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 onion, diced
1/2 stalk celery, diced
1 bay leaf
1 tablespoon black pepper
1 8-ounce can tomato puree
3 cup water
1/4 cup chicken base mix
1 tablespoons salt
1/2 cup roux (1/4 cup water mixed well with 1/4 cup flour)
Bullet Relleno
3 Anaheim chiles, cleaned and seeded
3 strips Monterey Jack cheese, approximately 1-by-3-inches
2 egg whites, beaten until peaked

Prepare sauce: Sauté vegetables in a pan in a little hot vegetable oil for about 2 minutes. Add bay leaf and black pepper; let cook for another 2 minutes. Add tomato puree, water and chicken base mix. Bring to a boil, reduce heat and simmer for an hour. Thicken with roux. Reduce mixture and simmer for 1/2 hour. Add salt as desired. Makes 3 to 4 cups.

Prepare rellenos: Whip the egg whites until they peak. Set aside.

Make a slit in the side of the chiles, then deep fry them in hot oil for about 30 seconds. Run under cold water to cool. Peel off the skins, then insert a strip of cheese in each pepper.

In a deep fry pan, heat oil to 350 degrees. Spread a thick layer of egg white on one side of each chile and gently lay in the oil, egg side down. Spread more egg white on the top. Repeat with remaining chiles. Cook until golden brown.

Serve topped with ranchera sauce.

Beef Fajita

2 tablespoons vegetable oil
1 tablespoon garlic, chopped
8 ounce top sirloin, cut into strips
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/4 yellow onion, sliced
1/4 cup fajita sauce, recipe follows
1 tablespoon fajita seasoning, recipe follows
4 tomato wedges
Flour tortillas
Pico de Gallo, recipe follows

Heat oil in a skillet. When hot add garlic and beef and sauté to brown meat. Add green and red peppers and onion; let simmer for 1-2 minutes (do not over cook). Add fajita sauce and fajita seasoning and simmer mixture for another minute. Add tomatoes and simmer 30 seconds. Serve with warm flour tortillas and Pico de Gallo.

Fajita Sauce

1/2 cup shoyu
1 tablespoon vegetable oil
1 tablespoon sugar
1 tablespoon black pepper
1/4 tablespoon garlic powder
1/4 tablespoon chili powder
1/2 cup water
1/4 tablespoon chicken base mix

Combine all ingredients. Makes 1 cup.

Fajita Seasoning

1/4 cup garlic powder
1/4 cup onion powder
1-1/2 teaspoons black pepper
2 tablespoons coriander
1-1/2 teaspoons thyme
1-1/2 teaspoons basil
1-1/2 teaspoons salt
1-1/2 teaspoons flour

Combine all ingredients. Makes 1 cup.

Pico de Gallo

1 tomato diced
1/2 cup diced onion
1 bunch cilantro, chopped
1 tablespoon fajita seasoning
1/4 teaspoon salt
1/4 teaspoon chopped garlic
1 drop Tabasco sauce

Mix all ingredients together in a bowl. Makes 1 cup.

Nutritional information unavailable.

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