Spirit of Aloha | Articles | Recipes with Aloha | September/October 2005

Recipes with Aloha
Favorites from employees of Aloha Airlines

SMOKED GOUDA AND CARAMELIZED ONION QUESADILLAS
CHARLOTTE LEE (HUMAN RESOURCES)

Furikake Salmon Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

Aunty Ruth’s Jell-O Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

Furikake Salmon

NORALEI PAHIA DESUACIDO
(honolulu contract services )
Salmon fillet
1/2 cup mayonnaise
1/2 cup honey
Furikake

Preheat oven at 325 degrees. Mix mayonnaise and honey. For a sweeter spread, add more honey. Dry salmon fillet with paper towel and place skin side down in a baking pan. Spread mayonnaise mixture all over the salmon. Sprinkle furikake over mayonnaise mixture. Bake for 15 to 20 minutes or until done, testing with a fork. Tastes great with steamed asparagus and a glass of Riesling



Richard’s Pūlehu Ribs

DULCE REYES TAKASE
(GUEST SERVICES
REPRESENTATIVE)
3 to 4 lbs. spareribs
1 Tbsp. Hawaiian rock salt
11⁄2 Tbsp. black pepper
1⁄3 cup shoyu
1⁄3 cup A-1 Steak Sauce
1⁄3 cup Wocestershire Sauce
1 Tbsp. basi
l 8 large bay leaves
8 large cloves garlic, crushed
41⁄2 Tbsp. whiskey
2 lbs. shredded cabbage (for garnish)

Remove each rib from the slab; continue by cutting off the joint portion from the rib. Remove and discard excess fat. Place ribs in a large flat pan and season with salt and pepper. In a medium bowl, combine shoyu, Worcestershire Sauce, A-1 Steak Sauce, bay leaves, garlic and whiskey. Pour sauce over seasoned ribs. Cover and marinate in refrigerator for three to four hours. Grill meat on a barbecue grill or broil in oven. Cook until juices run clear. Evenly spread shredded cabbage on serving platter and place cooked ribs on top. Serve immediately.


EGGPLANT CASSEROLE

GAIL HAYASHI
(SR. REGIONAL SALES MANAGER)
2 large round eggplants
11⁄2 lbs. ground beef (or ground chicken)
1 onion
2 to 3 cloves minced garlic
1 large jar tomato sauce (Prego, Classico or Ragu)
1⁄2 cup shredded mozzarella cheese
Grated parmesan cheese
Salt and pepper

In a large skillet, sauté chopped onion and garlic for one minute. Add ground beef (or ground chicken), salt and pepper. Cook until ground beef (or ground chicken) is browned. Drain and add the jar of tomato sauce; cook for another two to three minutes. In a large casserole dish (9-inch-by-13 inch), place one peeled eggplant, sliced 1⁄4-inch thick, on top of some sauce; place the ground beef and tomato sauce mixture on top. Add shredded mozzarella cheese and grated parmesan cheese. Put second eggplant, sliced, on top and add the rest of the sauce. Cover and bake at 350 degrees for about 11⁄2 hours or until eggplant is tender. Let the casserole settle before cutting.



Elise’s Plantation

Ice Cake
DULCE REYES TAKASE
(GUEST SERVICES REPRESENTATIVE)
1 cup granulated suger
41⁄2 cups water
1 can Carnation evaporated milk
1⁄2 cup Malolo syrup
1 tsp. vanilla extract

Mix all ingredients together and pour into ice trays. Freeze for an hour or two.



Aunty Ruth’s Jell-0

scott parker
(contract serviceS)

1 8-oz. sour cream
1 8-oz. cottage cheese
1 8-oz. Cool Whip
1 large box strawberry Jell-O
2 11-oz. cans mandarin oranges (well drained)
1 20-oz. can crushed pineapple

Mix together sour cream, cottage cheese and Cool Whip. Fold in drained mandarin oranges and crushed pineapple. Add in the strawberry Jell-O and mix. Must be made the night before to allow mixture to set. Makes enough to fill a medium-size bowl. Perfect for that summer picnic or potluck.


BROILED SUSHI

CHARMAINE ARAKAWA
(RESERVATIONS)
10 dried shiitake mushrooms, soaked in water, squeezed and finely chopped
1⁄2 lb. imitation crab, chopped or shredded
1 cup sour cream
1 cup mayonnaise
4 cups cooked rice (white or brown)
Furikake
Seasoned, Korean nori, snack size

In a mixing bowl, combine mushrooms, imitation crab, sour cream and mayonnaise; set aside. Place cooked rice in a 9-inch-by-13-inch pan; press lightly. Generously sprinkle furikake over rice. Spread imitation crab mixture over rice and furikake. Broil eight to 10 minutes until the top is nicely browned. Spoon rice mixture into nori and serve.


HOISIN LETTUCE ROLLS

GAIL HAYASHI
(SR. REGIONAL SALES MANAGER)
2 cups finely chopped chicken meat, skin removed
1⁄2 cup hoisin sauce (plus additional for dipping if desired)
3 medium green onions, thinly sliced or 2 Tbsp. chopped red onion
1 small tart apple, such as Granny Smith, unpeeled, finely chopped (about 1⁄2 cup)
11⁄2 tsp. unseasoned rice vinegar
1⁄2 cup chopped walnuts
12 Boston or Romaine lettuce leaves, washed and dried

Mix the ingredients together. Spoon about 1⁄4 cup of chicken mixture in the center of the lettuce leaves, leaving 1-inch border on each side. Roll into cylinder. Repeat with remaining leaves. Serve, seam side down, with additional hoisin sauce for dipping if desired. Makes 12 pieces.                                           

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