Warm Shrimp Salad
From the Kitchen of: Lyle Fujioka of Fujioka Wines
and Chef Matthew Holmes of C&C Pasea

1/8 c. extra virgin olive oil
3/4 c. rock shrimp (chopped shrimp may be used as a substitute)
1 Tbs. garlic, sliced
1 c. hari covert
1/2 c. ricotta salata, diced 1/2"
5 leaves fresh mint, torn
1/2 tsp. coarse ground black pepper
1 tsp. kosher salt
1 Tbs. lemon juice
3/4 c. cherry tomatoes

1)  In a stainless steel mixing bowl, combine all of the ingredients except for the garlic, shrimp and oil.
2)  Add garlic and oil to hot sauce pan.  Just as garlic begins to brown, add shrimp and cook until no longer opaque.
3)  Combine all ingredients including olive oil from the pan and scrape off any bits left in the pan.

Tagliatelle with Sausage
From the Kitchen of: Lyle Fujioka of Fujioka Wines
and Chef Matthew Holmes of C&C Pasea

4 Tbs. olive oil
1 c. sweet sausage
1/4 c. onions, diced
2 tsp. garlic, chopped
2 Tbs. unsalted butter
1 c. mushrooms, sliced
1/4 c. fresh basil (torn)
1/4 c. white wine
3/4 c. tomato sauce
3/4 c. heavy cream
1/4 c. sweet peas
1/8 c. parmagiano reggiano, grated
salt & pepper, as needed
1/2 lb. fresh tagliatelle

1)  Remove casing from sausage and chop into quarter sized chunks.
2)  Dice onions, chop garlic and slice mushrooms.
3)  Heat skillet with olive oil.
4)  Brown sausage, add onions and garlic.  Cook until translucent.
5)  Add butter, mushrooms and basil.  Sauté until mushrooms are cooked
6)  Deglaze with wine, then add tomato sauce, cream and peas.  Reduce until the sauce will coast the back of a spoon lightly.
7)  Cook fresh pasta for about 45 seconds.  Add to sauce.  Toss with cheese and allow pasts to cook with sauce for about 15-20 seconds.  If sauce gets too thick, simply add a little bit of water.

Mixed Fruits with Prosecco
From the Kitchen of: Lyle Fujioka of Fujioka Wines
and Chef Matthew Holmes of C&C Pasea

1/3 c. blueberries*
13 c/ raspberries
1/3 strawberries
1/3 c. blackberries
1/8 c. granulated sugar*
2. tsp. orange zest, diced
1 c. prosecco

1)  Combine all ingredients in a stainless steel mixing bowl.  Let mixture steep for about 5 minutes.
*The quantity of sugar should be adjusted according to the ripeness of the fruit.
Any soft fleshed fruit may be used such as apricots, peaches or plums.




 

Peach Cobbler
From the Kitchen of: Azure McCall

4 large cans of peach halves, use peach juice instead of water
2 1/2 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 stick butter

Cook 10 minutes.  Add 1/2 tsp. corn starch or flour and 1/2 c. water and make a liquid paste (not to thick).  Add to peaches and let stand 2 minutes.

2 pkgs. frozen ready made crust (2 count per pack - 2 for the top, 2 for the bottom)
partially bake bottom crust for 2 minutes before adding the peaches.  Add peaches to pan, cover with remaining crusts, strips are recommended.
 

Candied Potatoes
From the Kitchen of:  Azure McCall

4-6 large sweet potatoes, cut in small pieces
2 1/2 c. water
1 Tbs. nutmeg
3 c. sugar
1/2 stick butter

Cook on high heat covered for 15 minutes, (watching carefully) uncover after 15 minutes, turn to medium heat and let carmelize, about 10 minutes.
 

Quick Cornbread Stuffing
From the Kitchen of:  Azure McCall

16 oz. cornbread mix
1/2 bag Pepperidge Farm stuffing herb seasoning, 4 oz.
1 egg, optional
1/3 c. melted butter
1/2 c. onion
1/2 c. celery
1/3 c. bell pepper
parsley
rosemary
thyme
sage
1/2 tsp. salt
1/4 tsp pepper
1 can chicken broth

Saute onion, bell pepper and celery.  Add 4 shakes sage, 4 shakes parsley, 4 shakes rosemary, 4 shakes thyme, salt and pepper.

Blend all the ingredients with chicken broth and egg.  Bake 20 minutes 375 degrees.




 

Hawaiian Sweet Potato Salad
From the Kitchen of: Bonnie Hilton of the Honolulu Youth Symphony

1 large potato (white, red or Yukon Gold)
1 large sweet potato, peeled and chunked
1 c. corn
1 tsp. Dijon-style mustard
2 Tbs. fresh lime juice
3 Tbs. fresh cilantro, chopped
1 clove garlic, minced
3 Tbs. oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 c. peanuts, finely chopped

1.  Cut potato in half.  Place the unpeeled potato pieces into a large saucepan, and cover with salted water.  Bring to a boil, turn the heat down and simmer for 10 minutes or until cooked through but firm.
2.  Remove potato and peel.  Cut into cubes.
3.  Add the sweet potato to hot water and cook about 12 minutes or until cooked but firm.
4.  Once the potatoes are tender, add corn kernels; cook for 30 seconds.  Drain through a colander.  Fill the saucepan with cold water and drop vegetables into water.  Cool for 5 minutes and drain.
5.  In a large bowl, whisk together mustard, lime juice, cilantro and garlic.  Slowly whisk in oil.  Mix in salt and black pepper.
6.  Cut cooled potatoes into 1 inch cubes and add to dressing along with cucumber and red onion.  Toss well.  Serve at room temperature or chilled.  Toss the peanuts in just before serving.

Coconut Taro Cakes with Kalua Pig and Papaya Salsa
From the Kitchen of:  Chef Roberto Los Banos of Bali By The Sea

4 c. taro root, cooked
1/2 c. coconut milk
1 c. kalua pig
1/2 c. green onion
1/2 c. Maui onion, sliced, cooked in butter and cooled
panko
coconut flakes
salt & pepper to taste

Mash taro root well using a mixer or grater.  Mix in coconut milk, kalua pig, green onion and cooked Maui onion.  Season with salt & pepper, mix well.  Shape into 3 oz. patties and coat with panko mixture (1 part panko and 1 part coconut flakes).  Serve with papaya salsa and mix greens.

Papaya Salsa
2 c. papaya, cubed
1/4 c. red onion, diced
1/4 c. red pepper
3 Tbs. cilantro, chopped
2 Tbs. sweet Thai chili
salt & pepper to taste

Combine all ingredients.  Season to taste and chill.

Chocolate Haupia Cake
From the Kitchen of:  Chef Roberto Los Banos of Bali By The Sea

1  c. milk
1 c. coconut milk
1/4 c. sugar
4 Tbs. cornstarch
1/2 c. milk
2 oz. Chocolate

In a medium sauce pan, add 1 c. milk, coconut milk and sugar and bring to a boil. Slowly add cornstarch and milk mixture stirring constantly until thicken.  Fold in 2 oz. of chocolate.
Use any angel food cake recipe.  In an 8" cake pan, layer cake with chocolate haupia.  Garnish with your choice of coconut or chocolate sprinkles or both.
Enjoy