Spirit of Aloha | Articles | Recipes with Aloha | May/June 2007

Recipes with Aloha
Recipes from Aloha Airlines Flight Attendants

Veggie Sandwich Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

Veggie Sandwich

Valerie Sugawa

1 zucchini and eggplant, sliced lengthwise into half-inch strips
Marinade:
1/2 cup balsamic vinegar
1/4 cup water
1/2 tsp. pepper
1/2 tsp. salt
3 Tbsp. basil
2 garlic cloves
1 tsp. thyme
Sauce:
1 cup sun-dried tomatoes
1/2 cup balsamic vinegar
1 whole shallot (or green onion)
2 garlic cloves
2 Tbsp. basil
1/2 tsp. pepper
1/2 tsp. salt
1/2 cup water
Marinate eggplant and zucchini at least one hour. Broil at 350 degrees for about 20 to 30 minutes (turning frequently). Dip sourdough bread slices in sauce for about a minute without soaking through, then broil until crisp.





Spanish Tortilla

Grace Lee

6 medium potatoes, diced
2 small onions, coarsely chopped
1 tsp. salt
4 Tbsp. sunflower oil
7 eggs
1/4 cup milk
In a medium bowl, mix by hand the potatoes, onions and 1/2 tsp. salt. Heat 2 Tbsp. of the oil in a large nonstick frying pan. Fry the potatoes and onions on low heat and cover with lid for five minutes to soften. Then turn heat up for another five minutes until golden brown. Remove from stove and drain off excess oil. Break eggs into a medium bowl. Add remaining 1/2 tsp. salt and milk and whisk vigorously until frothy. Add potatoes and onions to the eggs and mix until integrated. Clean frying pan and return to stove. Heat remaining 2 Tbsp. of oil on high heat and pour in mixture, moving it around the pan to make the tortilla rise. Fry until golden brown, stirring occasionally until it has set. Turn down heat to allow the inside to cook. After a few minutes, turn up the heat in order to brown the tortilla. When it’s cooked, place a large plate over the frying pan and flip the tortilla. Return to the pan and fry the other side until golden brown.



Hawaiian Roasted Pork

Alan Nakata

2 boneless pork rump roasts, about
3 pounds each
3 Tbsp. Hawaiian salt
2 Tbsp. ground black pepper
1/2 cup guava jam
2 Tbsp. macadamia nut oil
1/2 cup water
10 banana leaves, wet
1 stalk sugar cane, split in half
lengthwise
1 Tbsp. liquid smoke

Season pork roasts all over with salt and pepper. Prepare an outdoor barbecue. Sear pork on hot grill to lock in juices. Whisk together guava jam, oil and about 1 tsp. of water. Season with fresh cracked pepper. Rub pork with guava paste. Set two wide pieces of heavy-duty aluminum foil on a flat surface. Lay five banana leaves on each piece of foil in a crisscross pattern, then place pork roasts on top. Fold banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into pork to secure. Tent the foil over the roasts and seal three of the sides to form a pouch. Mix liquid smoke and remaining water together in a small bowl, pour into the pouch. Close up the remaining edge of foil to lock in the moisture and flavor. Transfer back to hot grill. Roast for 21/2 to 3 hours with grill cover down. When pork is cool enough to handle, shred using two forks.


Opakapaka

Debbie Hancharik

4 white fish fillets (opakapaka)
Margarine or butter
1/2 lb. fresh mushroms, sliced 3/4 Tbsp. shallots, chopped 2 cloves garlic, minced
1 Tbsp. dry white wine
1 Tbsp. lemon juice
3 Tbsp. parsley, chopped
Salt
Pepper

Sauté garlic and shallots with margarine until soft. Add mushrooms, lemon juice and wine. Cook until most of the liquid is gone, add parsley. Place fillets on buttered pieces of individual heavy-duty aluminum foil. Sprinkle both sides of fish with salt and pepper. Spoon butter and wine mixture over each fillet. Seal foil around fish. Preheat oven to 400 degrees and bake for 20 to 25 minutes.


Banana Oatmeal Cookies

Valerie Sugawa

11/2 cup flour
1/2 tsp. baking soda
1/4 tsp. cinnamon
3/4 cup Crisco
1 cup sugar
1 egg
1 cup mashed bananas
13/4 cup rolled oats
1/2 cup chopped nuts
1/4 cup raisins

Cream together shortening and su­gar. Add egg and beat well, add ba­nanas, nuts, oats and raisins. Mix well, then add dry ingredients and mix well again. Drop by spoonfuls on un­greased sheet. Bake at 400 de­grees for 12 to 15 minutes. Can be made small or large, according to preference.










Order Hugs & Kisses of Aloha, the favorite recipes of Aloha Airlines flight attendants. Send a check for $18 (including $3 shipping and handling charges) payable to Hugs & Kisses of Aloha. Mail to Hugs & Kisses of Aloha, c/o Inflight Department, P.O. Box 30028, Honolulu, HI 96820. Or for more information, contact hugsandkisses@alohaairlines.com

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