Eat the Street-style grinds can be reproduced at home

Celebrate May Day at Kapolei High School’s Eat the Street event Saturday. Indulge in local grinds and gourmet street food from a variety of food trucks, and enjoy hula, taiko performances and Kapolei’s May Day program and court. This week we are featuring delectable street foods that you can prepare at home.

KOREAN-STYLE BEEF KEBABS

1 pound tender beef, such as rib eye, cut into thin 2-inch-long strips
3 cloves garlic, grated
1 inch ginger, grated
1/2 sweet onion, grated
1/2 Asian pear, grated

1/4 cup shoyu
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon red pepper flakes
5 or 6 green onion stalks, in 2-inch lengths (white and green portions)
Bamboo skewers (5- or 6-inch), soaked in water 30 minutes
1 tablespoon toasted white sesame seeds
1 to 2 heads Manoa lettuce (optional)
2 tablespoons kochu jang sauce (optional)
1 cup won bok or cabbage kim chee (optional)

In medium bowl, add meat, garlic, ginger, onion, pear, shoyu, sesame oil, sugar, red pepper flakes and green onions. Toss to combine, making sure all pieces of beef are coated with marinade. Let sit 20 to 30 minutes.

Skewer beef and onions, alternating the two; set aside.

Strain and remove solids from remaining marinade. In a small pot over medium heat, reduce marinade until thick, about 5 to 10 minutes.

Over medium heat, grill skewers for 3-4 minutes on each side or until browned and cooked through, basting with marinade periodically. Sprinkle with toasted sesame seeds.

Serve as is or remove beef from skewers and place in lettuce cup with dab of kochu jang and kim chee. Serves 6.

Approximate nutritional information, per serving (not including optional ingredients): 170 calories, 7 g fat, 2 g saturated fat, 50 mg cholesterol, 700 mg sodium, 9 g carbohydrate, 2 g fiber, 5 g sugar, 20 g protein

FOOD TRUCK GARLIC SHRIMP

3/4 cup clarified butter
1/2 cup cornstarch
1/2 cup flour
1-1/2 tablespoons smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes (optional)
1 pound jumbo shrimp with shell, deveined
1-1/2 heads fresh garlic, peeled and chopped
3 tablespoons chicken broth
1 tablespoon white-wine vinegar
1-1/2 teaspoons sea salt
1 fresh lemon, cut into wedges

To make clarified butter: Melt 2 sticks unsalted butter in small saucepan over low heat. Skim milk solids off top. Measure out 3/4 cup of clarified butter; set aside.

In large bowl, combine cornstarch, flour, paprika, cayenne pepper and red pepper flakes, if using. Pat excess moisture from shrimp and add to flour mixture; toss.

In large skillet, add clarified butter and garlic. Cook over medium heat 1 to 2 minutes.

Tap off excess flour from shrimp and place in skillet (single layer; do not overcrowd). Cook 3 to 4 minutes on each side. Add chicken broth, vinegar and salt and cook another 1 to 2 minutes.

Place shrimp on platter, cover with remaining butter garlic sauce and squeeze wedge of lemon over shrimp.

Serve with hot rice and lemon wedges. Serves 2.

Approximate nutritional information, per serving (not including rice): 1,280 calories, 88 g fat, 55 g saturated fat, 600 mg cholesterol, greater than 3,500 mg sodium, 68 g carbohydrate, 5 g fiber, 2 g sugar, 45 g protein

MUSHROOM AND GOAT CHEESE EMPANADAS

2-1/2 tablespoons olive oil
1 medium onion, finely chopped
2 containers white mushrooms, stems removed and diced
2 large garlic cloves, minced
Salt and pepper, to taste
2 tablespoons sun-dried tomatoes in oil, minced
4 ounces goat cheese, crumbled
2 (7.5-ounce packages) refrigerated buttermilk biscuits (not layered variety)
Cornmeal for rolling
1 egg, beaten

Preheat oven to 450 degrees. Heat oil in skillet over medium-high heat. Sauté onions until golden, 2 to 3 minutes. Add mushrooms and cook about 5 minutes. Stir in garlic, salt and pepper. Transfer to bowl; let cool.

Stir in sun-dried tomatoes and goat cheese; set aside.

On cornmeal-coated surface, roll biscuits into 5-inch rounds. In the center of each, place 2 tablespoons mushroom filling, leaving 1/2-inch border. Fold in half and crimp edges with fork. Place on cookie sheets lined with parchment and brush with egg wash. Bake 15 to 20 minutes or until golden brown and crisp. Serves 20.

Approximate nutritional information, per serving (not including salt to taste and assumes 16 ounces of mushrooms): 130 calories, 5 g fat, 2 g saturated fat, 15 mg cholesterol, 220 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g sugar, 5 g protein

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Find more Hawaiian Electric Co. recipes at www.heco.com.