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

Recipes with Aloha
Recipes from Aloha Airlines Flight Attendants

Korean Meat Sticks Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

Korean Meat Sticks

Scott Awana

11/2 lbs. pork (boneless loin chops)
1/2 cup unsweetened pineapple juice
1/4 cup shoyu
1/4 cup sliced green onions
4 tsp. sesame seed
1 Tbsp. brown sugar
1 clove garlic, minced
1/8 tsp. pepper

Cut pork into bite-size cubes. Mix sauce and soak in refrigerator overnight or two hours at room temperature. Thread meat onto skewers. Grill over medium coals, turning and brushing with sauce occasionally. Blend 2 Tbsp. water and 1 tsp. cornstarch with re­maining marinade and heat to thicken.





Spinach-Artichoke Dip

Karen Nakaoka

1 package (10 oz.) frozen chopped spinach
1 package (8 oz.) softened cream cheese
1 jar (6 oz.) marinated artichoke hearts, drained, with liquid reserved
2 Tbsp. finely chopped onion
1/2 cup shredded Monterey jack cheese
Tortilla chips

Cook spinach on high in microwave for two to five minutes, until thawed, then squeeze dry. Combine spinach, cream cheese and artichoke liquid until smooth. Works best with blender or food processor, but you can also stir by hand. Chop artichoke hearts and stir into cream cheese mixture, then stir in onion and cheese. Cook on high for about three minutes, until mixture is heated through. Serve with tortilla chips.



Papaya-Avocado-Shrimp Salad

Pat Higa

1 lb. fresh shrimp, shelled and deveined
3 Tbsp. fresh lime juice
1 Tbsp. Dijon mustard
1 tsp. lime zest
1/3 cup salad oil
3 heads baby romaine lettuce
1 papaya, peeled, seeded and cut into wedges
1 avocado, peeled, seeded and cut into wedges
lengthwise

In a saucepan, bring water to boil and add pinch of salt. Add the shrimp and cook for three to four minutes. Drain shrimp and place in a bowl. Whisk to­geth­er lime juice, Dijon mustard, lime zest and salad oil in a bowl. Pour over shrimp, marinate for two hours in the re­frigerator.

Arrange lettuce, papaya and avocado on a platter. Top with shrimp and pour re­maining dressing over the salad.


Pecan Pie

Monica Kalahui

3 eggs, slightly beaten
1 cup corn syrup
2/3 cup sugar
1/3 cup melted butter
1 tsp. vanilla
11/4 cups pecan halves or macadamia nuts

In a bowl, combine eggs, corn syrup, sugar, butter and vanilla. Stir in pecans. Place pastry-lined pie plate on oven rack. Pour filling into pastry shell. Cover edge of pie with foil to prevent overbrowning. Bake 25 minutes at 350 degrees. Remove foil and bake an additional 20 to 25 minutes or until knife comes out clean.










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