On May 24, Big Brothers Big Sisters Hawaii will hold its Second Annual "Perfect Pairings" event at the Plaza Club, featuring food and wine pairings from master sommelier Patrick Okubo and chef Randy Whiteford.
The event runs 5 to 7:30 p.m. Tickets are $250. The club is at Pioneer Plaza, 900 Fort Street Mall. Visit bbbshawaii. org/perfectpairings.
Big Brothers Big Sisters’ mission is to help children realize their potential and build their futures by providing meaningful mentoring "matches." This week we share appetizers perfect for pairing with wine.
ARTICHOKE RICE CAKES
» 1/2 stick unsalted butter
» 4 large artichoke hearts (fresh or frozen), finely chopped
» 1/2 cup finely chopped Maui onion
» 2 cloves garlic, finely chopped
» 2/3 cup arborio rice (Italian short-grain rice), uncooked
» 2 cups hot low-sodium chicken stock, divided
» 2/3 cup freshly grated Parmesan cheese
» Salt and ground black pepper, to taste
» 2/3 cup finely diced manchego cheese (substitute with Asiago)
» 4 tablespoons cornmeal
» Olive oil, for frying
» Fresh Italian parsley, to garnish
In large pan over medium-high, melt butter and saute artichoke, onion and garlic for 5 minutes until softened.
Stir in rice and cook 1 minute. Gradually add stock in 4 batches, stirring occasionally until all of liquid is absorbed and rice is cooked, about 20 minutes.
Stir in Parmesan and season with salt and pepper. Transfer to a bowl and cool. Cover and chill 2 hours.
Scoop 1 tablespoon of mixture, and by hand, place several pieces of manchego in center. Shape rice around cheese to form a small ball. Flatten slightly, then roll in cornmeal, shaking off excess. Repeat until ingredients are gone.
Fry in shallow pan in about 1/2-inch hot olive oil, 4 to 5 minutes until crisp and golden.
Drain and serve hot, garnished with parsley. Makes 14 cakes.
Approximate nutritional information, per serving (not including salt to taste): 180 calories, 11 g fat, 4.5 g saturated fat, 20 mg cholesterol, 300 mg sodium, 15 g carbohydrate, 3 g fiber, 1 g sugar, 5 g protein
PANTUMACA (TOMATO BREAD)
» 5 tablespoons olive oil, divided
» 2 cloves garlic, grated
» Pinch of red pepper flakes
» 4 ripe Roma tomatoes, chopped
» Salt, to taste
» 16 ounce loaf ciabatta bread, sliced lengthwise in half and toasted
» 8 thin slices (about 4 ounces) prosciutto
» 1 tablespoon chopped Italian parsley
In large pan, over medium, heat 3 tablespoons oil. Saute garlic and red pepper flakes until garlic is fragrant. Add tomatoes and cook until mixture is thick and pulpy, about 12 to 15 minutes.
Slice bread into 8 large pieces, top each slice with tomato, 1 piece of prosciutto and garnish with parsley. Drizzle with remaining oil and serve immediately. Serves 8.
Approximate nutritional information, per serving (not including salt to taste): 250 calories, 11 g fat, 2 g saturated fat, 15 mg cholesterol, 650 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g sugar, 9 g protein
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
