Articles filed under Hawaiian/Polynesian

Strong leaders define power realities of Korea

Jun 13, 2018 1:00 AM - Guest columnist Arthur I. Cyr: History encourages persistence, despite setbacks, and the Korean Peninsula is an especially important example. The summit between United States President Donald Trump and North Korea leader Kim Jong Un underscores this. The meeting has been primarily symbolic, but may lead to diplomatic relations, at least.

Hawaiian Pork Fondue

Nov 5, 2021 10:03 PM - 1 can (19 ounces) crushed pineapple, with juice ½ cup finely minced onion

Asian Chopped Steak With Wasabi-Mayo SlawSlaw

Oct 31, 2021 5:10 PM - 1/3 cup low-fat mayonnaise1 1/2 teaspoons wasabi powder3 cups packaged coleslaw mix 1/2 cup thinly sliced red bell pepper strips 1/4 cup chopped green onionsSteak1 pound ground beef (95 percent lean)1 tablespoon reduced-sodium soy sauce1 1/2 teaspoons minced garlic3 tablespoons reduced-sodium soy sauce (for basting)4 large romaine or Boston lettuce leavesFor the Wasabi-Mayo Slaw: Mix together mayonnaise and wasabi powder in small bowl until blended. Combine coleslaw mix, pepper strips and onions in large bowl. Add mayonnaise mixture; toss to coat slaw evenly. Cover and refrigerate until ready to use.For the steak: Combine ground beef, soy sauce and garlic in large bowl, mixing lightly but thoroughly. Gently shape into four 1/2-inch-thick oval patties. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11-13 minutes to medium (160 degrees) doneness, until no longer pink in the center and juices show no pink color, turning occasionally and basting with 3 tablespoons soy sauce.Place burgers in lettuce leaves; top evenly with Wasabi-Mayo Slaw.Serves four.Nutrition values per serving: 217 calories, 9 g fat (3 g saturated), 10 g carbohydrates, 1.9 g fiber, 24 g protein, 65 mg cholesterol, 809 mg sodium.National Cattlemen's Beef Association

Kay's Cooked Cabbage

Nov 18, 2021 9:21 PM - 3 tablespoons olive oil, or 4 tablespoons margarine1 onion, chopped2 cloves garlic, minced1 head cabbage, size of small cantaloupe, cut in 1-inch chunks2 teaspoons salt 1/2 teaspoon basilPepper to taste8 ounces tomato sauceIn large soup kettle, heat oil or margarine, add onion and sauté until golden brown, adding garlic near the end. Add half the cabbage; sprinkle in 1 teaspoon salt and the basil. Add remaining cabbage and sprinkle with remaining 1 teaspoon salt and pepper to taste. Mix well.Add tomato sauce and a half can of water. Stir well, cover and cook over low heat until cabbage is tender, about 30 to 45 minutes.Serves six to eight.Cook's note: You can add leftover pork chops or cut up leftover pork.Nutrition values per serving: 89 calories, 5 g fat (1 g saturated), 10 g carbohydrates, 4 g fiber, 2 g protein, 0 cholesterol, 497 mg sodium.

Citrus Chicken

Nov 18, 2021 9:17 PM - 1 large naval orange1 lemon1 tablespoon orange zest1 tablespoon lemon zest1 tablespoon minced garlic2 tablespoons fresh basil 1/4 cup olive oil (not virgin) 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon cayenne pepper4 large chicken breasts (bone in)Place orange and lemon under hot running tap water for about 1 minute. Zest the skins of both into a small mixing bowl. Juice both into small mixing bowl and add garlic, basil, olive oil, salt, pepper and cayenne; whisk until well combine.Trim excess skin from chicken, rinse and pat dry with paper towels. Place chicken in resealable plastic bag with marinade and refrigerate overnight.Cook on grill over medium flame, turning after 10 minutes. Cook until internal temperature is 170 degrees, 10-15 more minutes.Serves four.Cook's wine recommendation: Charles Krug 2004 Napa Valley Sauvignon BlancNutrition values per serving: 292 calories, 6 g fat (1 g saturated), 1 g carbohydrates, 0 fiber, 55 g protein, 137 mg cholesterol, 226 mg sodium.

Carrot Coconut Vichyssoise

Nov 18, 2021 9:04 PM - Carrot Coconut Vichyssoise4 cups chicken or vegetable stock2 medium Idaho or russet potatoes, peeled and diced16 ounces baby carrots, or 2 cups sliced carrots1 leek, sliced, white and pale green parts only1 shallot, dicedDash ground white pepper 2/3 cup coconut milk (see note) 1/2 cup soy milk or light cream (see note)Balsamic Garnish 1/4 cup balsamic vinegar1 tablespoon dark molassesFor the soup: Place the stock, potatoes, carrots, leek and shallot into a medium soup pot. Bring to a boil, reduce heat and simmer for 30 minutes, until vegetables are very tender.Season with white pepper. Simmer for 5 minutes longer. Add the coconut milk. Remove from heat. Transfer to a blender and puree until smooth. You can also use an immersion blender right in the pot and puree for a full 3 minutes. Stir in the soy milk or light cream (or nondairy substitute).Place the soup in the refrigerator and cool for at least 5 hours.For the garnish: Place the balsamic vinegar and molasses in a small pot. Bring to a boil, reduce heat and simmer on low for 6 to 8 minutes, until reduced by half. Place in refrigerator; it will get thicker as it cools.To serve, ladle the soup into bowls. Then with the tip of a spoon, or a squirt bottle, add a swirl of the balsamic to each bowl. (Meat, pareve or dairy.)Serves six to eight.Cook's note: Coconut milk, a thick, creamy mixture of coconut meat and water, is parve and there are a number of kosher brands that are available. Coconut milk is sold in cans and is different from cream of coconut, which is very sweet and used mostly for drinks. (The clear liquid inside a coconut is not coconut milk; it is called coconut juice.)If you cannot find canned coconut milk, are really desperate and are up to the task, you can make your own by cutting the meat of a small coconut into small chunks and pureeing them in a food processor fitted with a metal blade. Pour 2 cups of boiling water over and let it sit for 1/2 hour. Process again until smooth. Pour into a cheesecloth lined bowl, squeezing out the milk into a bowl. You need to use this within a few days or it will spoil.To make soup kosher for Passover, substitute a nondairy creamer.Nutrition values per serving: 158 calories, 8 g fat ( 5 g saturated), 19 g carbohydrates, 3 g fiber, 4 g protein, 2 mg cholesterol, 704 mg sodium."Kosher by Design Entertains" by Susie Fishbein (2005 Artscroll-Shaar Press, $34.95)

Butternut Squash-Coconut Soup

Nov 18, 2021 8:52 PM - Butternut Squash-Coconut Soup1 butternut squash, sliced, peeled and seeded, see note3 fresh curry leaves 1/4 white onion sliced1 1/2 teaspoons fresh ginger, grated and divided1 teaspoon garlic, chopped4 cups skim milk1 can (16 ounces) coconut milk1 sliced red Thai chile 1/2 lime juiced 1/4 teaspoon sugarSalt to taste1 teaspoon fresh coconut, grated, optional garnish 1/2 teaspoon cilantro, finely chopped, optional garnishPlace butternut squash, curry leaves, onion, 1 teaspoon ginger and garlic in a sauce pot and cover with skim milk. Simmer until butternut squash is fully cooked.Pour mixture into blender or food processor (in batches, if necessary) and add coconut milk, red chile and lime and puree until smooth. Season with sugar and salt to taste. Garnish with coconut, ginger and cilantro.Serves four.Chef's note: To peel a butternut squash, cut off the ends of the squash. (You'll need a heavy chef's knife.) Quarter the squash, then remove the seeds and fibrous innards and discard. Using a vegetable peeler, remove the peel.Chef Maneet Chauhan, Vermilion, Chicago

Hawaiian Chicken

Nov 18, 2021 8:47 PM - Hawaiian Chicken1 whole fryer, cut up, about 3 1/2 pounds 1/2 cup flour 1/3 cup corn oil1 teaspoon salt 1/4 teaspoon freshly ground pepper1 can (20 ounces) sliced pineapple in syrup1 cup sugar2 tablespoons cornstarch 3/4 cup cider vinegar1 tablespoon soy sauce 1/2 teaspoon freshly grated ginger1 chicken bouillon cube1 green bell pepper, sliced in 1/4-inch rounds1 red bell pepper, sliced in 1/4-inch roundsLemon leaves for garnish (see note)Wash chicken and pat dry. Coat with flour.Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides, about 4 minutes per side. Remove as browned and drain on paper towels. Place chicken in large glass baking pan. Sprinkle with salt and pepper.Heat oven to 350 degrees.Drain pineapple into 2-cup measure, adding water to make 1 1/4 cups. In medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to boil, stirring constantly. Boil 2 minutes then pour over chicken.Bake, uncovered, 30 minutes. Add pineapple slices and peppers. Bake 30 minutes more. Garnish with lemon leaves and serve over rice.Serves four.Cook's note: Lemon leaves may be purchased at a florist.Nutrition values per serving: 749 calories, 22 g fat, 89 g carbohydrates, 2 g fiber, 50 g protein, 149 mg cholesterol, 1,232 mg sodium.

Tropical Mango Melba

Nov 18, 2021 8:45 PM - Tropical Mango Melba1 ripe mango2 cups fresh or frozen raspberries 1/4 cup sugar1 pint vanilla ice cream or coconut sorbetOptional garnish: toasted almonds, additional raspberriesOn a board hold the mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the "cheeks." With a knife, carve out the flesh in a single piece, cutting as close to the skin as possible. Cut each mango cheek into 10 slices. Peel center section of mango. Cut off the remaining fruit; place in a blender.Add raspberries and sugar to mango in blender; whirl until smooth. On each of 4 dessert plates arrange 5 slices of mango in a fan pattern. Top with 1 scoop of ice cream and mango-raspberry sauce. Sprinkle with toasted almonds and raspberries, if desired.Serves four.Nutrition values per serving: 247 calories, 7 g fat, 44 g carbohydrates, 3 g protein, 29 mg cholesterol, 54 mg sodium.Mangoes from Mexico