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

Aloha Friday Recipe: Char Siu Manapua (Bao)

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Ingredients:

3 1/2 cups flour
  1 Tablespoon shortening
  1/4 cup sugar
  1 pkg active dry yeast
  1 cup warm water
  char siu filling

Put three cups of the flour into a bowl. Cut in shortening. Stir in two tablespoons of the sugar. Combine the remaining two tablespoons sugar with the yeast and add 1/3 cup of the warm water. Stir until yeast is dissolved. Add the remaining 1/2 cup flour; mix well. Combine flour mixture, yeast mixture and remaining 2/3 cup water. Knead on lightly floured board five minutes or until the dough is smooth and elastic. Place dough in a greased bowl and divide into 18 portions. Oil hands and flatten pieces of dough. Put about 1 tablespoon filling in center of dough. Form buns by pulling dough up and around filling. Pinch and seal seams. Place on squares of waxed paper. Let rest 20-30 minutes. Place on rack and steam 15 minutes. Makes 18 buns.

Recipe courtesy Hawaiian Electric Company

Aloha Friday Recipe: Deep Fried Tofu Balls

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Ingredients
1 block Firm tofu, well drained
2/ 3 lb. ground pork
4 pieces shiitake mushrooms, soaked in water and then finely chopped
1 medium onion, finely chopped
Oil for frying

Seasoning
1 Tbsp. shoyu
1 Tbsp. sake
1 Tbsp. sesame oil
2 Tbsp. sugar
1 tsp. salt
1 Tbsp. juice from ginger
2 Tbsp. cornstarch

In a large mixing bowl, add all ingredients together. Knead well until all ingredients have been incorporated together. Heat oil in wok until hot. With a spoon, scoop out a portion of mixture and drop into hot oil. Fry until golden brown. Can be served hot or cold.

Recipe courtesy SureSave.com

Aloha Friday Recipe: Garlic Ahi

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Serves: 1

Ingredients:

6 oz Ahi (Fillet)
1 tsp Garlic (finely chopped)
1 Tbs shoyu sauce
1/2 Tbs Sesame Oil
1 oz Water or Fish Stock

Pat dry the fish, then season with salt & pepper. Heat the oil in a frying pan & saute the fish on both sides (1/2 cook only).
Take the pan off the heat. Drain out the oil. Add garlic, sesame oil, shoyu sauce & water. Put back on the stove & bring to boil. While boiling sprinkle small amount of flour,
just enough to make the sauce thick.

Recipe courtesy Harry’s Cafe, Christy Cho - Owner

Aloha Friday Recipe: Orange Shoyu Caramelized Salmon

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Ingredients:
Two 6oz. Salmon Filets
1 Tbsp. Oil
1 oz. Soy Sauce
1 oz. Grande Marnier
1/4 Cup Sugar

Instructions:

Season salmon with salt and pepper. Press salmon into sugar for three seconds and then remove. Heat a sautÈ pan to medium high heat, then add oil and place salmon in pan, sugar side down. Cook until sugar becomes a dark caramel color. De-glaze the pan with soy sauce and Grande Marnier. Turn the salmon over and remove from pan. Place salmon, sugar side up on a cookie sheet and place in the oven at 350 degrees F. for 4-6 minutes.

From the Kitchen of: Ritz Carlton Kapalau
Chef: Craig Connole

Aloha Friday Recipe: Mirin Chicken

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5 lbs. chicken drummettes
1 c. flour, seasoned with 1 tsp. garlic salt & 1/2 tsp. black pepper

Flour chicken in seasoned flour. Fry in heated oil in skillet until done, turning as needed.

Mirin Sauce
1/3 c. cooking mirin
1/2 c. sugar
2/3 c. shoyu (soy sauce)

Heat mirin, sugar and shoyu in saucepan until sugar is dissolved. Keep sauce on low heat while chicken is frying. Remove chicken from skillet when done and dip pieces immediately into mirin sauce before setting aside to cool.

From the Kitchen of: The Kamehameha Schools Children’s Chorus Ohana Cookbook

Aloha Friday Recipe: Mango Sweet Bread Pudding

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5 loaves of Sweet bread
5 cups milk
1 cup heavy cream
6 eggs
2 Tbsp Vanilla
1 cup sugar
1 tsp almond extract
4 cups evaporated milk

Combine wet ingredients and mix well. Cut or tear bread into 1″ pieces. Combine mixture with bread. Bake at 350 degrees for 45 minutes, mix every 15 minutes.

Recipe from Chef Kelvin Ro of the Diamond Head Market and Grill

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