Recipes from June 21, 2007
Fresh Flavors is featured in Hawaii’s Kitchen on KHON2 Hawaii’s morning news
on the first and third Thursdays of each month. Sponsored by HMSA. For more
recipes, visit Island Scene Online.
Lettuce Wrap Party
Adapted from Island Scene Magazine
6 – 8 heads lettuce (such as red leaf, iceberg, Briton shiso or Manoa, or won bok)
1 recipe Beef Filling
1 recipe Fish Filling
1 recipe Long Rice with Reduced-fat Arugula Pesto
1 recipe Latitude 22 Yogurt Sauce
Wash and dry lettuce leaves. Allow at least eight lettuce leaves per person.
Prepare beef and fish fillings, and Long Rice with Reduced-fat Arugula Pesto,
and Latitude 22 Yogurt Sauce. To make wraps, layer long rice, beef or fish
filling, and yogurt sauce in a lettuce or won bok leaf. Fold over and eat
like a taco or burrito.
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Beef Filling
1 lb. sirloin, thinly sliced or in small dice (or 1 lb. extra-lean ground beef)
4 cloves garlic, minced
1 1/2 tsp. cumin
1 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)
1 Tbsp. cornstarch
Juice and zest of one lemon
1 Tbsp. olive oil
1/2 onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup seeded and chopped kalamata olives
1-2 tsp. chopped fresh oregano
Combine first seven ingredients (beef through lemon); marinate 10-15 minutes.
Heat oil in a wide-bottomed sauté pan over medium high heat. Add
marinated beef and brown quickly, about 2 minutes. Add onion and bell
pepper, sauté until softened, about 2 minutes. Stir in olives
and oregano; remove from heat. Adjust seasoning.
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Fish Filling
1 lb. mahimahi or other firm white fish, cut in 1/2-inch cubes
4 cloves garlic, minced
1 1/2 tsp. cumin
1 tsp. salt, or to taste
1/2 tsp pepper, or to taste
1 Tbsp. cornstarch
Juice and zest of one lemon
1 Tbsp. olive oil
1/2 onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/4 cup chopped capers
1-2 tsp. fresh chopped oregano
Combine first seven ingredients (fish through lemon); marinate 10-15
minutes. Heat oil in a wide-bottomed sauté pan over medium-high
heat. Add marinated fish and cook until opaque, about 2 minutes. Add
onion and pepper, sauté until soft, about 2 minutes. Stir in capers
and oregano; remove from heat. Adjust seasoning.
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Long Rice with Reduced-fat Arugula Pesto
10 oz. long rice (mung bean thread)
2 cups chicken stock
4 cloves garlic
Juice and zest of one lemon, or to taste
4 oz. baby arugula
1 bunch basil, leaves only
1/2 cup toasted nuts
1/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste
In a pot, soak long rice in hot tap water for about 5 to 10 minutes or
until softened. Bring pot to a boil. Cook long rice about 5 minutes or
until tender and translucent. Meanwhile, make the pesto. In a food processor,
add chicken stock, garlic, lemon zest and half the juice. Puree to break up
garlic. Add arugula and basil; puree until smooth. Add nuts, oil and Parmesan;
pulse to combine. Season with salt and pepper; add more lemon juice, if desired.
Drain cooked noodles and immediately toss with pesto. (Noodles must be hot.)
Let stand, covered, at least 20 minutes or until noodles absorb extra liquid.
Serve either hot or cold. This dish can be prepared one day ahead.
Short cut: Combine arugula and chicken stock in a blender, puree until smooth.
Stir in good quality store-bought pesto to taste.
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Latitude 22 Yogurt Sauce
2 cups low-fat yogurt, drained for 2 hours in cheesecloth-lined sieve
1/2 cup light mayonnaise
1 shallot, minced
1 tsp. mustard
1 bunch Italian parsley, minced
1 bunch mint, minced
Salt and pepper to taste
Combine all ingredients. Cover and store in refrigerator.
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Watermelon and Mint Agua Fresca
Adapted from “Great Lemonade” recipe in “Hawaii Farmer’s
Market Cookbook”
8 cups watermelon, chilled, rind removed and diced
4 cups cold water, divided (or 2 cups water plus 2 cups club soda)
Juice and zest of 1 lime
1/2 cup Candied Mint Syrup, cooled, or to taste
In a blender, pulse watermelon with 2 cups water, lime juice and zest to break
up the seeds slightly. Let settle for a few minutes to allow seeds to fall to
the bottom, or strain through a sieve, if desired.) Pour off juice, leaving
seeds behind. Add remaining water or 2 cups club soda and mint syrup to taste.
Pour over ice to serve.
Candied Mint Syrup
1 1/2 cups sugar
1 cup water
1 bunch mint, leaves only
Bring sugar and water to a boil. Add mint leaves and turn off heat. Cool thoroughly,
place in food processor or blender and process until leaves are finely chopped.
Cover and store in refrigerator.
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