Spirit of Aloha | Articles | Recipes with Aloha | January/Febuary 2006

Recipes with Aloha
Favorites from employees of Aloha Airlines

Crab Tofu Patties
GLENN SUZUKI (MAUI CUSTOMER SERVICE AGENT)

Crab Tofu Patties Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

Grilled Portabello Mushroom and Duck Salad Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

Crab Tofu Patties

GLENN SUZUKI (MAUI CUSTOMER SERVICE AGENT)

1 block firm tofu
1 medium onion,
finely chopped
1 cup shredded carrots
4 shiitake mushrooms,
soaked and finely chopped
2 Tbsp. margarine
1 can crab meat
1 egg
2 Tbsp. oyster sauce
peanut oil

Place tofu in cheesecloth and squeeze out liquid. Sauté onion, carrots and mushrooms in margarine until onion is very soft, about five minutes. Set aside to cool. Mix together tofu and crab. Stir in carrot mixture. Add egg and oyster sauce and blend well. Shape into patties. Fry in heated peanut oil until brown. Serve hot. Yield: four to six servings.

GRILLED PORTABELLO MUSHROOM AND DUCK SALAD

BEV WONG (MANAGER—MARKETING PROGRAMS AND SERVICES)

Dressing and marinade
(use half for dressing and half
for marinade)
1⁄3 cup light brown sugar
11⁄4 cups balsamic vinegar
2 cups light olive oil
Salt
Pepper

Grilled Portabellos
Cut an X shape on top of mushrooms. Marinate them in the dressing marinade for 11⁄2 to two days (if small, one day). Grill the mushrooms over medium heat on both sides until tender

. Salad
roasted duck (Chinatown is a great source), boned and shredded or sliced scallions, green onions or young leeks, grilled until crisp-tender (about half-a-dozen)
red and/or yellow bell pepper
sliced Japanese cucumber
assorted greens

Toss salad greens, cucumber and bell pepper. Top with mushrooms, duck and grilled onions. Drizzle the dressing over the salad.

ENERGY BARS

JEFF MARTIN (KONA SALES)

1⁄2 block butter or margarine
1⁄2 cup peanut butter
1 10-oz. package of regular marshmallows
21⁄2 cups Rice Krispies
1 cup raisins
2 cups uncooked oatmeal
1 cup unsalted peanut

s Melt margarine, peanut butter and marshmallows in a large pot. Combine remaining ingredients and add to melted mixture. Remove from heat and stir until mixed well. Pour into a greased 9-by-13-inch pan. Let mixture cool, then cut into 48 pieces. Wrap each piece individually in waxed paper.

Blender Pesto pasta

NANCY CAVALLA (CUSTOMER SERVICE AGENT—kona)

2 cups fresh basil leaves (no stems)
1⁄2 cup olive oil
2 Tbsp. walnuts
2 cloves garlic, lightly crushed
1 tsp. salt
1⁄2 cup freshly grated Parmesan cheese
2 Tbsp. freshly grated Romano cheese
3 Tbsp. butter, softened

Put basil, olive oil, nuts, garlic and salt in blender and mix at high speed. Stop from time to time to scrape ingredients down toward bottom of blender cup with a spatula. When ingredients are evenly blended, pour into a bowl and beat in the two cheeses by hand. When the cheeses have been evenly incorporated into the other ingredients, beat in the softened butter. Before spooning the pesto over pasta, add to pesto 2 Tbsp. of the hot water in which the pasta was boiled. (12 oz. of cooked pasta serves six.)                                                                                                                                              

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