Try some
Waikoloa
style dishes

Dishes prepared by Chef Willie Pimgruber, executive chef of the Hilton Waikoloa Village, on Sunday's "Hawaii's Kitchen." The show airs on KHON/FOX at 5:30 p.m.

Red Potato and Taro Risotto

1 teaspoon butter
1 tablespoon shallots, chopped
1 small clove garlic, chopped
1/4 cup white wine
1/3 cup heavy cream
1 tablespoon Parmesan cheese
1/2 tablespoon Gorgonzola cheese
2 red potatoes, cubed, blanched
1/2 cup taro, cubed, blanched
1 dash salt
1 dash fresh ground pepper
1 teaspoon cilantro, chopped

Heat the butter; sweat shallots and garlic, deglaze with wine and bring to a boil. Add cream and cheeses; bring to a boil again. Add potato and taro cubes, simmer until the sauce has the right consistency, season with salt and pepper. Finish with cilantro.

Ahi Brulee

5 ounces ahi tuna, sashimi grade, sliced
Brown sugar
>> Marinade:
2 tablespoons soy sauce
1/2 teaspoon wasabi
1/3 teaspoon Korean chili pepper
1 tablespoon brown sugar
1/2 teaspoon salt
1/3 teaspoon ginger, pureed

Combine marinade ingredients and pour over sliced ahi. Place on a heat-resistant surface, sprinkle with brown sugar and caramelize with a blow torch (or place under a broiler until browned).

Serve with red potato and taro risotto (above).

Grilled Tuna Nicoise

1 thick slice zucchini
1 thick slice yellow squash
1 thick slice eggplant
1/4 red bell pepper
1/2 cup prepared low-fat vinaigrette salad dressing
3-ounce tuna steak
1/3 teaspoon olive oil
1/3 teaspoon garlic
1 sprig Italian parsley
2 ounces green beans, blanched
4 kalamata olives
1 teaspoon capers
2 tablespoons lemon yogurt sauce (recipe below)

Marinate vegetables 30 minutes in the vinaigrette, then grill and keep warm.

Season fish with olive oil, garlic and parsley. Broil to a medium rare, let rest for a few minutes to stabilize the juices, then slice.

Combine fish with grilled vegetables, beans, olives and capers. Dress with lemon yogurt sauce.

Lemon Yogurt Sauce

10 ounces nonfat yogurt (about 1-1/4 cup)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/16 teaspoon Tabasco sauce
1/16 teaspoon salt

Combine ingredients.

Nutritional information unavailable.

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