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Star-Bulletin Features

Wednesday, January 17, 2001

Hawaii's Kitchen

Skewer ostrich
for broiled kebabs

Recipe prepared by chef Eric Leterc of the Pacific Beach Hotel this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2..

Broiled Ostrich Kebab
with Paella Style Rice and
Fresh Tomato Sauce

Bullet Kebab:
6 ounces ostrich top loin (or substitute chicken or turkey thigh)
1 round onion
1/2 red bell pepper
1/2 green bell pepper
2 cups olive oil
2 cloves garlic
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bamboo skewers
Bullet Rice:
2 ounces Portuguese sausage
1/2 cup olive oil
1/4 cup diced onion
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
1 cup converted rice
1 teaspoon cumin powder
1 teaspoon curry powder
1 pinch saffron (pistil)
1 cup chicken stock
1 sprig of fresh thyme
3 tablespoons diced tomato
3 tablespoons peas, lightly cooked
Salt & pepper to taste
Bullet Tomato Sauce:
1 cup olive oil
1/2 cup onions, diced
1 clove garlic
1 pound tomatoes, diced
1 sprig thyme
1 sprig rosemary
3/4 cup fresh basil, julienned
Salt & pepper to taste

For the kebabs, cut the meat, onion and peppers into one-inch cubes and arrange on two skewers. Place in a mixture of the olive oil, garlic, thyme and rosemary. Marinate overnight in the refrigerator. Grill before serving. Best when served medium rare.

For the rice, in a sauté pan, sweat the Portuguese sausage in the olive oil until it has a nice color. Add the onion, green and red bell pepper and garlic, sweat for several minutes. Stir the rice into the other ingredients in the pan and add the cumin, curry powder and saffron. Add the chicken stock and a sprig of the thyme, season to taste with salt and pepper. Cover with parchment paper and cook in the oven at 375 degrees for about 20 minutes. When the rice is done there should be no liquid in the pan. Finish the paella by adding the freshly diced tomato and the peas.

For the tomato sauce, sweat the diced onion in a sauté pan with the olive oil until transparent. Add the diced tomatoes and other ingredients. Cook for about half an hour at slow heat. Process the sauce with a blender but leave some texture in the sauce. Add the basil and salt and pepper to taste.

Nutritional information unavailable.

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