Kiawe gives aku
aroma and flavor

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These dishes were prepared by Randal Ishizu of the Ihilani Resort & Spa on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. Here are a few of the dishes. All the recipes may be found on the Web site, khon.com

Kiawe Smoked Aku

1/4 cup kosher salt
2 tablespoons sugar
2 pounds aku, cut in 1-inch blocks
3 cups kiawe wood chips
1 cup prepared ponzu sauce
1 Hawaiian chile pepper

Combine salt and sugar; sprinkle over aku, coating top and bottom. Marinate overnight.

Wipe off excess liquid from aku. Place in smoker with kiawe wood chips and smoke 1 hour, making sure smoker does not get too hot. Aku should be rare. Chill.

Sear aku in small amount of oil, 30 seconds on each side. Slice. Combine ponzu and chile pepper; serve with fish.

Chicken Breast with Lemon Sage Marinade

6 to 8 boneless chicken breasts
Salt and pepper, to taste
>> Marinade:
1 cup olive oil
1/2 cup parsley, chopped
2 tablespoons sage, chopped
1 tablespoon garlic, chopped
1 lemon, chopped

Combine marinade ingredients and pour over chicken breasts. Marinate at least 2 hours.

Preheat oven to 350 degrees. Remove chicken from marinade and season with salt and pepper. Sauté chicken breasts until lightly brown, then bake in oven about 15 minutes, until cooked through.

Nutritional information unavailable.

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