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

Recipes with Aloha
Favorites from employees of Aloha Airlines

Baklava Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

Quickie Chicken Parmesan Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

Baklava

LIANE KANESHIRO (FLIGHT ATTENDANT)

Syrup (make first, so it has time to cool)

3/4 cup sugar
1/3 cup water
1 tsp. fresh lemon juice
1 Tbsp. honey
Bring to a boil and cool
1 box phyllo dough (found in freezer cake section; allow one hour to thaw
2 sticks butter, melted
3/4 cup sugar
2 tsp. cinnamon
11/2cups chopped macadamia nuts (or your favorite nuts)
Mix sugar, cinnamon and nuts together.

Unfold phyllo dough and cut entire stack in half. Use one-quarter of the dough, keeping the rest under a slightly damp kitchen towel. Place a sheet of dough on a buttered cookie sheet. Lightly brush butter on the sheet of dough; repeat till one-quarter of the dough is stacked. Sprinkle one-third of the nut mixture on top of the stack. Repeat this process, making sure to end with dough and butter on top. Cut the baklava into squares or diamonds and bake in a 325-degree oven for about 50 minutes, until golden brown on top. Pour syrup over the baklava as soon as it comes out of the oven. Quickie Chicken Parmesan

Quickie Chicken Parmesan

WALLACE HORIBATA (ALOHA AIRLINES PILOT)

chicken thighs
1 onion
garlic
large jar of ready-made spaghetti sauce
cheese (your favorite)
pasta (your favorite)
optional: mushrooms, olives, spinach and zucchin
Sauté frozen chicken thighs in olive oil. Add chopped onions and garlic (1-2 pieces). Stir in one large jar of ready-made spaghetti sauce (any brand). Simmer until chicken is tender. Serve over pasta. Sprinkle with Parmesan cheese. Option: Place chicken and sauce in a bake pan and sprinkle with mozzarella and Parmesan cheese. Bake in oven (350 degrees) for 30 minutes. Serve over pasta.

‘Ono (DELICIOUS) Mahimahi

JJO ANN KIM (FLIGHT ATTENDANT)

2 lbs. mahimahi fillet (approximately 1-inch thick)
1 small, round eggplant
1 large tomato
1-2 tsp. Hawaiian salt
pepper
4 cloves garlic
1-2 tsp. vinegar
2 tsp. patis (fish) sauce
Score mahimahi fillet diagonally
2 inches apart. Cut eggplant in half, then cut into 1⁄4-inch slices. Do the same with tomato. Place a slice of eggplant and tomato into each scored piece of mahimahi. Sprinkle with remaining ingredients and marinate for two hours. Bake at 350 degrees for approximately 45 minutes.

EASY PU—PU— TErIBURGERS

ELIZABETH KIM (CARGO SALES & SERVICE)

2 lbs. hamburger
1 bottle kim chee, chopped
(keep juice)
2 pkgs. NOH teriburger mix
Mix hamburger, kim chee, juice and teriburger mix. Form into minipatties and fry.

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