Aloha Friday Recipe: Roasted Maui Onion Tart

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7 medium Maui onions
3 Tbs. olive oil
2 cloves garlic, minced
3 Tbs. cream
2 tsp. minced fresh basil
salt and freshly ground black pepper
1 sheet frozen puff pastry, thawed according to manufacturer’s directions
1 egg
1 Tbs. water

Preheat oven to 325 degrees. Peel and trim onions.
Slice 4 of the onions thinly. Heat 1 Tbs. olive oil in a large non-stick skillet over medium heat. Add onions and minced garlic, sautéing one minute. Reduce heat, cover and cook until tender, about 15 minutes, stirring occasionally. Remove cover and season with salt and pepper. Stir in cream and cook an additional 5 minutes until most of the liquid has evaporated. Stir in basil and cool mixture completely. Adjust seasonings if necessary. (Can be made in advance, cover and stored in the refrigerator.)

Cut remaining 3 onions lengthwise into 8-10 wedges each, keeping wedges intact and place narrow sides up on an oiled baking sheet. Brush lightly with remaining olive oil. Season with salt and pepper and roast until tender, about 20 minutes. Cool.

Increase oven temperature to 425 degrees. In a small bowl, mix egg with water. On a lightly floured surface with a floured rolling pin, roll out pastry sheet into an 11 1/2″ square. Using an inverted 11-inch metal tart pan, cut pastry into a round.* Roll out round to increase diameter 1/2″. Place pastry in tart pan and brush bottom with egg mixture. (If pastry becomes too soft to move, chill until firm.) Place tart pan on a baking sheet and refrigerate until firm, about 10 minutes. Spread onion mixture evenly over pastry and arrange roasted onions decoratively on their sides. Season with salt and pepper and bake tart in the middle of the 425 degree oven for 20-25 minutes until golden. Garnish with additional minced basil if desired. Serves 4

*Alternatively, use four 4 or 5-inch mini tart pans.

From the Kitchen of: Kristine Snyder

Aloha Friday Recipe: Ginger Pork with Rice

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6 slices of pork
1/2 c. bell pepper, sliced
1/4 c. round onion, sliced
1/4 c. carrots, thinly sliced
1 c. bean sprouts
1/4 c. chives, cut in 1″ long (optional)
2 tsp. ginger, grated
3 Tbs. sweet corn (canned)
2 Tbs. Japanese sake
1 Tbs. butter
2 Tbs. salad oil
1 bowl of steamed white rice
dash of salt and black pepper
1 clove Chinese parsley

Sauce
2 Tbs. shoyu
2 Tbs. mirin (rice wine)
2 Tbs. Japanese sake
1/2 tsp. sugar
1 tsp. Water

In a small pot, put sauce mix and bring to a boil, then cool off. In hot plate, cook sweet corn with butter. Turn off after sizzle. In frying pan, heat salad oil and 1 tsp. ginger. Add pork and season with salt and pepper. When pork turns white in color, add sake. Add bell peppers, carrots and round onions. Stir-fry until it gets a little soft. Add bean sprouts and chives. Add sauce and 1 tsp. ginger. After mixing with vegetable and pork turn off flame. On hot plate, add bowl of steamed rice and turn on flame. Pour over ginger pork with vegetables over rice until sizzles. Turn off flame. Top with Chinese parsley and serve.

From the Kitchen of: Chef Nobu Kawaharada & his wife Keiko of Oji-san

Aloha Friday Recipe: Carrot Pineapple Cake

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Ingredients:

3 cups flour
2 teaspoons soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups sugar
1 1/2 cups salad oil
2 cups finely grated carrots
1 can (8 1/4 oz) crushed pineapple
2 teaspoons vanilla
1 1/2 cups chopped nuts
3 eggs

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Sift flour with soda, cinnamon and salt. In large bowl of electric mixer, combine sugar and salad oil. Add half of the flour mixture and mix well. Beat in carrots, pineapple, vanilla and nuts. add remaining flour mixture; beat well. Add eggs, one at a time, beating well after each addition. Pour into prepared pan and bake 60 to 70 minutes. Makes 16 servings.

Recipe courtesy http://www.hawaii.edu

Aloha Friday Recipe: Hawaiian Turkey Burgers

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Ingredients:
1 can (8 ounces) sliced pineapple
1/2 cup dry bread crumbs
1/2 cup sliced green onions
1/2 cup chopped sweet red pepper
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon salt
1 pound lean ground turkey
1/4 cup reduced-sodium teriyaki sauce
4 sesame hamburger buns

Directions:
Coat grill rack with cooking spray before starting the grill. Drain pineapple, reserving 1/4 cup juice (discard remaining juice or save for another use); set pineapple aside. In a bowl, combine the bread crumbs, onions, red pepper, soy sauce, salt and reserved pineapple juice. Crumble turkey over mixture and mix well. Shape into four patties.

Grill, covered, over medium heat for 3 minutes on each side. Brush with teriyaki sauce. Grill 4-6 minutes longer on each side or until meat is no longer pink and a meat thermometer reads 165°. Grill pineapple slices for 2 minutes on each side, basting occasionally with teriyaki sauce. Warm buns on grill; top each with a burger and pineapple slice. Yield: 4 servings.

Aloha Friday Recipe: Haupia with Pineapple

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1 1/2 cups coconut milk
1 1/2 cups water
1/2 cup sugar
3/4 cup corn starch
1/2 cup chopped fresh pineapple

Combine cornstarch, sugar, water, and coconut milk. Stir until smooth. Stir over medium heat until thickened. Lower heat and continue cooking for 10 minutes. Stir in fresh pineapple and pour into a flat pan. Refrigerate until set.

Recipe courtesy Old Lahaina Luau

Aloha Friday Recipe: Chocolate Macadamia Nut Shortbread Cookies

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Ingredients:

• 1 cup butter, softened
• 3/4 cup powdered sugar
• 2 cups flour, sifted
• 1 1/2 tsp. shortening
• 1 tsp vanilla
• 1 cup Unsalted Mauna Loa Macadamia Nuts (coarsely chopped)
• 1/4 cup Unsalted Mauna Loa Macadamia Nuts (finely chopped)
• 1 cup chocolate chips

In large bowl, cream butter, sugar and vanilla together. Slowly stir in flour until well blended. Add coarsely chopped macadamia nuts. On waxed paper shape cookie dough into a roll approximately two inches in diameter. Roll waxed paper around dough then wrap the roll in aluminum foil. Place in refrigerator, chilling at least 2 hours or more.

Preheat oven to 300 degrees. Remove chilled cookie dough and cut roll into slices between 1/4 and 1/2 inch thick. Place on ungreased cookie sheet and bake for approximately 20 minutes or until they turn golden brown around the edges.

While cookies cool on a wire rack, pour 1/4 cup finely chopped macadamia nuts into small bowl. Melt chocolate chips in a bowl in microwave. Add shortening to warm, melted chocolate chips, blending well. Dip one end of each cookie into chocolate, then into the finely chopped macadamia nuts and place on wax paper. Refrigerate cookies until chocolate hardens. Store in cool place.

Recipe courtesy Mauna Loa Nuts

Aloha Friday Recipe: Ham & Swiss Florentine Bake

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Ingredients
1 (16 oz.) loaf King’s Hawaiian Sweet Bread, cut into 1-inch cubes
2 tbsp. vegetable oil
2 medium onions, chopped (1 cup)
1 lb. ham, cut into 1/2-inch cubes
5 large eggs
4 cups milk
1 tsp. salt
1/4 tsp. nutmeg
1 (6 oz.) package baby spinach
12 oz. shredded Swiss cheese (3 cups)

Preparation
Bake bread cubes on baking sheet with a lip in preheated 200° F oven for 30 minutes stirring once. Meanwhile, heat oil in skillet, sauté onions on medium heat 15 minutes, add ham. Continue to cook until onions are well browned. Whisk together eggs, milk and seasonings. Place half of dried cubes into greased 9×13x2-inch pan. Top with half of spinach, meat mixture, egg mixture then cheese. Repeat. Cover with foil and refrigerate overnight.

Bake covered in a preheated 325° F oven, 55 minutes. Remove foil and bake another 10-15 min., or until knife comes out clean when inserted in center. Let sit 10 minutes before serving.

Makes 12 servings.

Recipe courtesy Kings Hawaiian Bread

Aloha Friday Cocktail: Blue Hawaii

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1 oz light rum
1 cherry
2 oz pineapple juice
1 oz Blue Curacao liqueur
1 oz cream of coconut
1 slice pineapple

Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.

Recipe courtesy Drinks Mixer.com

Aloha Friday Recipe: Kona Brewing Crab Cakes

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Ingredients:

1 lb Crab
1/4 C Maui onion, diced
1/4 C Red bell pepper, diced
1/2 C Hearts of palm, diced
1 C Panko
1/2 C May’
1/2 Tsp Kosher salt
1Tbsp Fresh lemon juice

1 C All purpose flour
2 C Panko
4 Eggs, beaten until smooth

Mix first 8 ingredients in a bowl. Form mixture into cakes approx 2 inches in diameter. Place flour, eggs and Panko into 3 separate bowls. To bread, place each cake one at a time first into the flour then the egg and finally the Panko. Heat a non-stick pan over medium heat. Cook the cakes for 3 minutes on each side or until hot all the way through. Serve with your favorite sauce.

Recipe courtesy SureSave.com

Aloha Friday Recipe: Lup Cheong Frittata

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1 tablespoon olive oil
1 large potato, peeled and cut into half inch cubes (1/2 inch)
One half cup onion, chopped (1/2 cup)
2 cloves garlic
One fourth cup lup cheong (chinese sweet sausage), chopped (1/4 cup)
One fourth cup char siu, chopped (1/4 cup)
Salt and pepper to taste
Fresh spinach leaves (optional)
8 eggs
Fresh crab meat (optional)
One fourth cup mixed grated cheese (1/4 cup)
One fourth cup parmesan cheese, grated (1/4 cup)
Parsley, minced for garnish

Boil potatoes until fork tender, Drain and set aside. Cut into one half inch cubes.

In a mixing bowl, whisk eggs and set aside.

In a large pan or skillet, heat oil, add garlic and onions and sauté until onions are translucent. Add lup cheong, char sui, and cooked potatoes until golden brown. Stir in eggs and mix well. Season with salt and pepper.

Put whole skillet in oven at 350 degrees for 10-15 minutes or cook eggs until they are set.

Sprinkle frittata with minced parsley (optional)

Recipe courtesy Sam Choy’s Kitchen Show

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