By Request


Wednesday, September 26, 2001

Kristine Snyder's stuffed onions won first place on Maui.

Winning recipes
of the summer

Summer seems to have come and gone in a flash, leaving us once again on that short speedway to the holidays. But before we close the book on the season, let's grab back a few moments with a look at contest winners from the summer's recipe competitions.

First up, the Maui Onion Festival. The amateur division was won by Kihei resident Kristine Snyder, for this very cheesy onion-chicken entree. The professional division was taken by a team from David Paul's Lahaina Grill, for a Maui-Onion Crusted Seared Ahi that's a bit to complicated for home kitchens. Winners got to demonstrate their dishes on "Sam Choy's Kitchen."

Stuffed Maui Onion Gratinée

4 very large Maui onions
Olive oil
Salt and pepper to taste
>> Stuffing
3 skinless, boneless chicken breasts, in 3/4-inch pieces
2 tablespoons olive oil
2 large garlic cloves, finely minced
1 tablespoon flour
1/3 cup whipping cream
3/4 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Mozzarella cheese
3 fresh sage leaves, minced
2 teaspoons chopped fresh rosemary
2 tablespoons chopped fresh parsley
Salt and pepper to taste

Preheat oven to 350 degrees. Trim root ends of unpeeled onions so they stand upright. Brush with olive oil. Roast in oven 1 hour or until centers are tender. Cool.

Cut off tops of onions, peel and carefully remove the centers, leaving outer layers intact. Season with salt and pepper. Coarsely chop onion centers and set aside.

To make filling: Sauté chicken in olive oil about 6 minutes or until no longer pink. Add garlic and flour; sauté 2 minutes. Stir in reserved onion, cream and Parmesan; cook until mixture thickens, about 5 minutes. Stir in 1/4 cup each of the Swiss and Mozzarella cheeses. Remove from heat and add herbs. Season with salt and pepper.

Stuff onion shells with filling. Combine remaining cheeses and divide evenly on top of the stuffed onions.

Bake 15 minutes or until cheese is melted and bubbly. Serves 4.

Approximate nutritional analysis, per serving (without salt to taste): 530 calories, 28 g total fat, 13 g saturated fat, 110 mg cholesterol, 530 mg sodium, 31 g carbohydrate, 40 g protein.*

Next up, the Maui Pineapple Festival, which challenged cooks to use pineapple in desserts (easy) and sushi (not so easy). There were many categories, but these winners seemed most intriguing: Mary Kahawaii's first-place win in the category of "other desserts" (not pie, not cake) and Mike Herbert's first-place sushi recipe. Their prizes were gift certificates to the host Queen Ka'ahumanu Center.

Sweet Maui Pineapple Cobbler

>> Filling:
2 sweet Maui pineapples
Pinch powdered cloves
4 teaspoons cornstarch
2/3 cup sugar
2 teaspoons vanilla
>> Topping:
1 cup flour
1/2 teaspoon baking powder
Pinch salt
1 cup softened butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla

Preheat oven to 375 degrees.

To make filling: Peel and core pineapple. Cut into quarters, then into 1/2-inch pieces. Place in 9-by-13-inch pan. Add remaining ingredients to pan and stir until blended.

To make topping: Mix flour, baking powder and salt; set aside. Beat butter and sugar together, then beat in eggs and vanilla. Stir in flour mixture until well blended.

Drop toppings in heaping tablespoons on top of fruit filling. Bake 40-45 minutes.

Nutritional information unavailable.

Mike's Maui Pineapple Sushi Roll

1/2 cup cooked rice
1/2 teaspoon sushi vinegar
1 sheet sushi nori
Dash dried ebi (shrimp)
>> Filling:
1/4 cup diced Maui pineapple
1/4 cup Black Forest ham
2 tablespoons honey mustard
1 tablespoon mayonnaise
>> Green Sauce:
1 teaspoon wasabi
2 tablespoons mayonnaise
1 teaspoon pineapple juice
>> Yellow Sauce:
1 teaspoon honey mustard
2 tablespoons mayonnaise
1 teaspoon pineapple juice

Preheat oven to 350 degrees. Combine filling ingredients and bake 15 minutes.

Toss rice with sushi vinegar. Spread 1/4 cup rice over a sheet of nori. Spread filling over rice. Cover with remaining rice. Roll up, sushi style. Slice.

To make sauces: Combine green sauce ingredients. Combine yellow sauce ingredients. Serve with sushi slices. Sprinkle with dried ebi.

Approximate nutritional analysis, per slice (based on 6 slices per roll): 150 calories, 11 g total fat, 2 g saturated fat, 10 mg cholesterol, 200 mg sodium, 10 g carbohydrate, 2 g protein.*

Finally, Kraft Foods sponsored a Kau Kau Favorites contest for recipes using Kraft products. First place went to Julie Koide, who won a vacation at Knott's Berry Farm.

Haupia Kona Coffee Ice Cream Dessert

1 8-ounce tub whipped topping
1 1/2 cups coffee ice cream, softened
1 6-ounce Oreo pie crust
1 cup milk
1 3.4-ounce package JELL-O Coconut Cream Instant Pudding and Pie Filling
Coconut flakes, for garnish

Stir 1/4 of whipped topping into ice cream; spoon into crust. Freeze.

Combine milk and pudding mix; whisk 2 minutes. Stir in 2/3 of the remaining whipped topping. Spread over hardened ice cream layer. Freeze four hours.

Top with remaining whipped topping and coconut. Let stand at room temperature or in refrigerator until pie can be cut easily. Serves 8.

Note: Coconut pudding mix may be replaced with vanilla-flavored pudding mix plus 1/4 teaspoon coconut extract.

Nutritional information unavailable

Food Stuffs: Morsels

Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to

Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.

Do It Electric!

E-mail to Features Editor

Text Site Directory:
[News] [Business] [Features] [Sports] [Editorial] [Do It Electric!]
[Classified Ads] [Search] [Subscribe] [Info] [Letter to Editor]

© 2001 Honolulu Star-Bulletin