Spirit of Aloha | Articles | Recipe Roundup | January/February 2003

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

CHICKEN CURRY
DEREK KIYOTA
(FLIGHT ATTENDANT PROGRAMS & DEVELOPMENT)

2 cups cooked, diced chicken
3/4 cup onion, chopped
1 clove garlic
2 Tbsp. butter
1 Tbsp. curry powder
2 Tbsp. cornstarch
1 tsp.salt
1/2 cup chicken broth
1/2 cup cream
11/2 cups coconut milk
2 Tbsp. sherry

Saute onion, garlic and butter.
Blend into above mixture: curry powder, cornstarch and salt. Add chicken broth, cream and coconut milk. Stir until thick; add sherry and chicken.

ONO CHICKEN
DEREK KIYOTA
(FLIGHT ATTENDANT PROGRAMS & DEVELOPMENT)

Combine equal parts of miso, beer and sugar. Stir thoroughly. Marinate chicken overnight. Grill till done.

CLAMS AND CHORIZO WITH TOMATO AND GARLIC
LORRAINE TEIXEIRA
(marketing)

4-6 lbs. clams, scrubbed
2 links Spanish chorizo sausage,
cut into 1/4-inch diced pieces
1 14-oz. can stewed tomatoes
1 small round onion, chopped
4-6 fresh garlic cloves, minced
1 can chicken broth

Saute chorizo and garlic in 6-quart pot, stirring occasionally until garlic is golden. Add tomatoes and chicken broth and simmer uncovered, breaking up any large pieces, about 10-15 minutes. Add clams and cook covered over medium-high until clams open, about 10-12 minutes. Discard any clams that have not opened. Serve with garlic bread.

MOCK MARGARITA PUNCH
DULCE REYES TAKASE
(GUEST SERVICES REPRESENTATIVE)

3 12-oz. cans frozen limeade, thawed
2 12-oz. cans frozen lemonade, thawed
2 67.6-oz. bottles lemon-lime soda, chilled
sugar, if desired
green food coloring
crushed ice
salt
maraschino cherries and lime slices

In a large punch bowl, reconstitute limeade and lemonade according to directions on cans. Color with a few drops of green food coloring; add sugar to taste; chill. Before serving, add soda and ice. To serve, dip rims of punch glasses into salt and pour punch into glasses. Garnish with cherries and lime slices.

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