32 days to a yummy martini

These dishes were prepared by Phoebe Beach -- author of "Hawaii: Tropical Rum Drinks & Cuisine of Don the Beachcomber," about her late husband, Donn Beach -- on "Hawaii's Kitchen" this week.

Here are two of her recipes. All the recipes from the show may be found on the KHON Web site, www.khon.com.

The show airs at 5:30 p.m. Sunday on KHON/Fox.

Donn's Martini

1 bottle gin or vodka (Tanqueray Gin or Stolichnaya Vodka recommended)
1 cap vermouth
Zest 1 lemon or lime

Pour a capful of vodka or gin from the top of the bottle. Replace it with vermouth. Add zest. Screw top of the bottle back on and place in the freezer overnight.

Fill a clean 1/2-gallon milk carton with cold water and immerse the bottle in the water. Place in freezer for 2 days.

Remove from freezer and cut carton away from the ice. Put the bottle, covered in ice, back in the freezer for 30 days. The martini will be like syrup.

Salad Supreme

Endive leaves
16 segments ripe pamplemousse or grapefruit, cut in half
4 halves medium-ripe large avocado, peeled
8 segments peeled tomato
8 thin slices cucumber
>> Dressing:
1 tablespoon mayonnaise
3 ounces Good Seasons Italian Dressing
1 lime
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
1 teaspoon brown sugar
1 teaspoon catsup
1/8 teaspoon MSG
2 heavy dashes Maggi Arome
1/8 teaspoon onion powder
1/8 teaspoon herbs
2 tablespoons olive oil
2 smashed chopped green onions
1/2 teaspoon grated green pepper

Combine dressing ingredients in a bowl. Mix thoroughly and chill.

Place each avocado half on top of several endive leaves. Fill avocado with segments of Pamplemousse and top with dressing. Add tomatoes and cucumbers. Chill before serving.

Nutritional information unavailable.

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