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Recipes provided by KHON Fox 2, Air Date every Sunday
If you have any questions regarding the attached recipes, please call Bob Salvador,
Hawaii's Kitchen producer at (808) 591-4247 or you can email him at
mailto:bsalvador@khon.emmis.com.
Hawaii's Kitchen
Recipes for July, 2004
Peter Canlis' Special Salad
Cajun Lau Laus
Ahi Cakes
Hawaiian Host Mocha Caramel Brownies
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BROADCAST DATE: 7/18/04
Peter Canlis' Special Salad
From the Kitchen of:
Stuart Ho, President & CEO and Terry Leong, Manager Food & Nutritional Services,
Rehabilitation Hospital of the Pacific
Dressing
½ c. olive oil
1 egg yolk
juice of 1 lemon
Greens
romaine lettuce, chopped 1" wide
mint leaves, chopped
3 medium tomatoes, skinned and quartered
Condiments
4 slices bacon, grilled, well drained and diced
homemade croutons
Romano cheese, finely grated
Lightly salt the bowl and rub well with a clove of crushed garlic. Add the
greens, prepare and add the dressing; toss. Add the condiments. Lightly toss and
serve.
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Cajun Lau Laus
From the Kitchen of: Ian Mattoch, Attorney at Law
5-6 lbs. pork butt
2 ½ lbs. spicy sausage, hot Italian, etc.
120 luau leaves, various sizes
40 ti leaves
Cajun spice mix
6 Tbs. paprika
2 Tbs. onion powder
2 Tbs. garlic powder
2 Tbs. cayenne red pepper
1 ½ Tbs. white pepper
1 ½ Tbs. black pepper
1 Tbs. thyme leaves
1 Tbs. oregano leaves
1. Cut port into 1" - 1 ½" cubes.
2. Slice sausage crosswise into 1" pieces.
3. Combine pork and sausages in a large bowl, and season to coat with above
Cajun spice mix.
4. Prepare the ti leaves, removing the stem parts of the bisecting rib, cut at
the top of the leaf, bottom side up.
5. Sort luau leaves into 6 sizes, jumbo to small. Gather 6 luau leaves with
jumbo at the base, small at the top, shiny side of the leaf facing up.
6. Deposit a handful of the pork and sausage into the center of the leave, onto
the center of the smallest leaf.
7. Fold the luau leaves and meat mixture in the enclosing lau lau lightly. Place
the packet on two ti leaves, arrange as a cross at right angles, waxy side down.
Close the package of protecting ti leaves, forming the packet and tie crosswise
with string.
8. Place lau laus in a covered steamer and steam for 4 hours.
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Ahi Cakes
From the Kitchen of: Robert Hiam, President & CEO of HMSA
1 lb. ahi limu poke
1 c. panko
¾ c. mayonnaise
1 egg
1 tsp. garlic, finely chopped
1 tsp. ginger, finely chopped
1 tsp. lemon juice
7 or 8 water chestnuts, finely chopped (optional)
Grind ahi poke in a meat grinder or cut into small pieces. Mix all other
ingredients with the ground (chopped) poke. Make into patties and fry 2 to 3
minutes on each side. Serve with your choice of dressing.
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Hawaiian Host Mocha Caramel
Brownies
From the Kitchen of: Dennis Teranishi, President & CEO
of Hawaiian Host
1 box Betty Crocker Low Fat Brownie Mix (1 lb., 4.5 oz. size)
2/3 c. hot water
1 Tbs. instant coffee granules, brand of your choice
1 box (7.5 oz.) Hawaiian Host Maui Caramacs, chopped into pieces/chunks
Preheat oven to 350 degrees. Dissolve instant coffee with the hot water. Add the
coffee mixture to the dry brownie mixture and mix well. In a greased or
parchment lined pan (9" x 13"), spread a little less than half of the brownie
mixture over the bottom of the pan. Scatter the chopped Caramacs over the layer,
leaving a 1" border around the edges. Spread the remainder of the brownie mix
over the top. Bake the brownies for 25 minutes. Let cool. Cut into as big a
piece as you wish!! Try a warm piece with some vanilla ice cream and chocolate
syrup and fall into pure dessert bliss!
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