CHART HOUSE
"Local Kine Grindz" hosts Bruddah Sam and Lina Girl,
emceed the Chart House Pupu Contest after posing for
pictures with the restaurant's owner Joey Cabell and
his daughter Kiana.

Best kine pupu
on the menu

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Star-Bulletin

Seven judges chomped their way through 23 mouth-watering pupu in the Chart House Pupu Contest, and after all the plates were licked clean, Terry Ann Colbert of Kailua won the grand prize of a Vacations Hawaii Las Vegas trip with her recipe for "(Melt in Your Mouth) Fish and Farm Rolls," featuring ahi, avocado and wasabi paste wrapped in a strip of bacon.

In second place was Daryl Jean Shimizu, with simple, but tasty Zucchini Puffs, drizzled with a tart sauce of lemon and vinegar, followed by third-place finisher Mark Fitzek's recipe for Arnold's Favorite Ceviche, Keiko Tanaka's Sauteed Eggplant with Ginger Sauce in fourth place, and Terry Trelli's luscious recipe for Maxine's Mango Chicken Triangles in fifth place.

Entries were judged for flavor, eye appeal, originality and salability. The fish dishes will be on the restaurant menu the month of August with prices set at $7.95 for the Fish and Farm Rolls, and the ceviche; $5.95 for the zucchini and eggplant dishes; and $4.25 for the mango and chicken triangles, which will become a mango triangle dessert. Dishes that prove to be popular with guests may become permanent additions to the menu. All finalists received gift certificates.

For more information or reservations at Chart House, call 941-6660 . The restaurant is at 1765 Ala Moana Boulevard. Here are the winning recipes:

(Melt In Your Mouth) Fish & Farm Rolls

From Terry Ann Colbert

Note: Measurements are all to taste. Make as many rolls as your fish supply allows:
Thin sliced ahi, or other dense fish, cut into strips measuring 2-by-6-by-1/2-inch thick
Bacon strips
Avocado, sliced thin
Watercress
Wasabi paste
Mayonnaise
Salt and pepper to taste
Optional:
Crab meat strips
Shredded cabbage

To assemble: Blend wasabi and mayo in to desired heat, reserve in a small bowl. Lay out bacon strip. Place fish strip on top. Spread wasabi and mayo mixture over length of fish.

At one end of fish, place avocado, watercress and optional crab meat. Holding ingredients intact, roll and secure cross-wise with two toothpicks.

Fry on rolled edges in med/high heat pan, searing bacon to desired crispness. Fish will cook slightly and absorb bacon flavor. Drain on paper towels.

Serve on shredded cabbage.

Zucchini Puffs

From Daryl Jean Shimizu

2 medium-sized zucchini
Sliced gorgonzola or Havarti cheese to taste
1 8-ounce package turkey ham
Batter:
1/3 cup tempura flour
1/4 cup beer (to create pancake batter consistency)
1 package panko flakes
Dipping Sauce:
2 tablespoon soy sauce
1 teaspoon sugar
1/4 teaspoon grated ginger
1 drop sesame oil
1 teaspoon Japanese vinegar
1/2 teaspoon fresh lemon juice

Stir dipping sauce ingredients together; set aside. Peel and slice zucchini to make thin, round slices. Slice turkey to the size of the zucchini and place between two slices of zucchini to make a sandwich patty.

Dip patty in tempura batter mix, then cover with panko flakes. Deep fry until golden brown. Serve with dipping sauce.

Arnold's Favorite Ceviche

From Mark Fitzek

1 pound fresh white fish such as mahimahi or ono, cut into 1/2-inch cubes
1 pinch chile flakes
1 cup fresh-squeezed lime juice
1/4 cup fresh lemon juice
1 large white onion, cut into 1/2-inch dice
1 tomato, cut into 1/2-inch dice
1 teaspoon kosher salt
1/4 cup cilantro, chopped
1 large green jalapeno, diced

Cut fish and marinate in lemon/lime juice 2 hours. Add remaining ingredients, marinate for 1/2 hour. Serve in 5-ounce portions with a small amount of shredded white cabbage and tortilla chips on the side.

Sauteed Eggplant with Ginger Sauce

From Keiko Tanaka

4 to 5 long and slim eggplant
5 large clove garlic, crushed
2 tablespoons olive oil
2 tablespoons butter
3 to 4 ounces light beer
grind pepper to taste
Sauce:
3 tablespoons soy sauce
Memmi noodle soup base
1 tablespoon ginger, grated

Wash and cut off the end of eggplant; slice in half long way. Cut top of eggplant, make several line cuts going diagonal on skin side.

Spray the sauce pan with non-stick cooking spray. Add oil and garlic; warming over medium-high heat.

Saute eggplant until slightly brown. Sprinkle grind peeper to taste, turn and lightly brown the other side. Add beer and simmer until all the juice is gone. Put butter over the eggplant.

Serve eggplant into the dish. Pour Memmi sauce over the eggplant. Garnish with lightly cooked choi sum. Serves 3 to 4.

Maxine's Mango Chicken Triangles

From Terry Trelli

1 cup cooked diced chicken
3 cups sliced ripe mangoes
3/4 cup sugar
1/3 cup water
1 teaspoon lemon juice
1 teaspoon cinnamon
Dash nutmeg
1 tablespoon tapioca
3 tablespoon cornstarch
3 tablespoon water
1/2 cup butter melted
1 box phyllo pastry

Cook the first 8 ingredients over medium high heat, stirring occasionally until mixture starts to boil. Mix cornstarch and water. Add to mango mixture and stir well. Set aside. Cool.

Follow defrosting instructions on phyllo box. Unroll phyllo. With long or

17"side facing you, cut phyllo into four strips approximately 4-by-12 inches in size with pastry scissors. (Be careful because phyllo is fragile.)

Brush a sheet of phyllo with butter, top with another sheet, and continue to brush with butter until you have 3 layers. Place about one heaping tablespoon of the mango in the corner of the pastry. Fold into a triangle and place on lightly greased cookie sheet. Bake at 350 degrees for 15 to 20 minutes.

Dust with powdered sugar. Makes 20 pupu.

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