The Mission Houses Museum and the Mission Social Hall and Cafe have collaborated on a monthly event, Mission Family Pau Hana, 5 to 7 p.m. every third Wednesday monthly, through December, on the museum grounds fronting the cafe. (This month’s gathering, however, is today.)

The free event features live music by Uncle Wayne and the Howling Dog Band. Food available for purchase is provided by the cafe, run by local chef Mark “Gooch” Noguchi of the Pili Group. Visit bit.ly/1Locaw2.

This week, enjoy recipes compliments of Mission Social Hall and Cafe.

Ulu Mac (Breadfruit Salad)

» 1 medium ulu (breadfruit), peeled and quartered
» 1 pound uncooked macaroni
» 1/2 small onion, minced
» 1 carrot, grated
» 4 tablespoons Italian parsley
» 1 tablespoon chopped fresh thyme
» 1 cup mayonnaise
» 1 to 2 dashes Tabasco sauce, to taste
» 1 tablespoon plus 1 teaspoon apple cider vinegar
» 1 tablespoon sugar
» Salt and fresh cracked pepper, to taste

In large pot, steam ulu until it’s cooked through (to check for doneness, insert a knife into flesh; when it comes out clean, ulu is cooked). Remove ulu from pot and cool.

Break apart ulu by hand into bite-size pieces; set aside.

Cook macaroni according to package directions. Immediately after macaroni is cooked, drain, then dunk into a pot of ice water to halt cooking; drain well.

Combine all ingredients and adjust seasoning if needed. Serves 8. Serve with Kajiki BLT (recipe below).

Approximate nutritional information, per serving (not including salt to taste): 560 calories, 24 g fat, 3.5 g saturated fat, 10 mg cholesterol, 200 mg sodium, 80 g carbohydrate, 9 g fiber, 17 g sugar, 10 g protein

Kajiki BLT

» 1 pound kajiki, or any fresh fish
» 1/4 cup extra-virgin olive oil
» 2 tablespoons sambal oelek (fresh-ground chili paste found in the Asian aisle of markets)
» 1 to 2 bay leaves
» Salt and pepper, to taste
» 1 shallot, minced
» 1 Meyer lemon, juiced
» 3 tablespoons chopped Italian parsley
» 1/2 cup mayonnaise
» Tabasco, to taste
» 4 soft brioche or hamburger buns
» 8 slices bacon, cooked
» Lettuce, tomatoes, and pickles

More mayonnaise and whole-grain mustard for condiments (optional)

Clean fish and slice into 1-inch pieces. Combine olive oil, sambal oelek and bay leaves, and season with salt and pepper. Spread mixture on fish. Wrap tightly in foil. Place in oven on lowest setting. Cook low and slow until fish flakes easily, about 45 to 60 minutes.

Open up foil to cool fish. Remove bay leaves.

In small bowl, mix shallot, lemon, parsley, mayonnaise and Tabasco, plus liquids from fish.

Mix well with fish, season to taste and chill.

Split buns, butter and place on grill or griddle until heated through. Spread top buns with mayonnaise and mustard, and on bottom buns divide kajiki. Garnish with bacon, lettuce, tomato and pickles. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 800 calories, 51 g fat, 10 g saturated fat, 90 mg cholesterol, 1,200 mg sodium, 39 g carbohydrate, 3 g fiber, 12 g sugar, 46 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.