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Recipes provided by KHON Fox 2
BROADCAST DATE: 10/15/00
CONVENTION SWEET POTATO SALAD
From the Kitchen of: Hawaii Convention Center
(Wayne Komamura, Chef and Debra Benton, Food & Beverage Director)
(12 servings)
3 lbs. sweet potatoes
1 cup chopped celery
1/4 cup cut chives
1/2 cup green peas (frozen are OK)
2 tsp. finely chopped ginger
1 tsp. finely chopped garlic
Your favorite mayonnaise
1/2 lemon
Salt and pepper to taste
-Peel sweet potatoes and cut into 1/2-inch slices. Cook in salted water until tender, and drain but do not rinse. Spread onto a shallow tray and refrigerate until cold. (Potatoes may also be steamed.)
-Prepare a dressing guessing mayonnaise, ginger, garlic and lemon juice.
-Toss together with cooked potatoes, celery, chives, and peas.
-Season to taste.
SEAFOOD GARLIC BREAD
From the Kitchen of: Hawaii Convention Center
(Wayne Komamura-chef & Debra Benton-Food and Beverage Director)
(6 servings)
1 large French bread loaf
or
6 mini French bread loaves
1/2 lb. bay scallops, sinews removed
1 stick (1/4 lb.) butter, softened
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. chopped parsley
2 Tbsp. chopped green onions
1 Tbsp. chopped garlic
2 tsp. Pernod or Anisette
2 tsp. lemon juice
-Cut the top off the bread, and pull out the soft insides to make a shell, leaving about 3/4" of crust all around.
-Make breadcrumbs from the inside parts and set aside.
-Beat together the butter with the parsley, green onion. garlic, Pernod, lemon juice, salt and pepper.
-Place a layer of shrimp and scallops into the bread, and spread with a third of the butter.
-Top with layer of bread crumbs.
-Repeat with another layer of shrimp and scallops, butter and bread crumbs. Dot the top with the remaining butter.
-Bake at 400 degrees for 25 to 30 minutes (15 minutes for individual breads.)
BLACK PEPPER CAKE
From the Kitchen of: Hawaii Convention Center
(Wayne Komamura-chef & Debra Benton-Food and Beverage Director)
(one 9-inch cake)
6 oz. (1 - 1 1/2 sticks) unsalted butter
3/4 cup dark brown sugar
1 cup granulated sugar
3 eggs, medium
1 tsp. pure vanilla
2- 2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1/4 tsp. ground cinnamon
2 tsp. ground black pepper
1 cup buttermilk
-Cream together butter and sugars.
-Beat vanilla and eggs one at a time.
-Sift together dry ingredients and slowly incorporate into creamed mixture, alternating with buttermilk.
-Pour into greased Kugelhopf pan, and bake at 350 degrees F for 45-60 minutes.
-Cool in pan, then remove and dust top with powdered sugar.
-Serve with fresh tropical fruit.
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