Star-Bulletin Features

Wednesday, May 2, 2001

Hawaii's Kitchen

Try some
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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