Monday is designated National Lineman Appreciation Day, when we honor the brave men and women who are often first responders during emergency situations. They work under dangerous conditions, such as hurricanes, tsunamis and major power outages, to serve our customers and ensure public safety.
We also extend our mahalo to friends and partners from Oceanic Cable and Hawaiian Telcom, whose linemen also provide valuable services and help keep our communities safe. This week, enjoy some of their special recipes.
Dad’s Okra Soup
Courtesy Glenn Santos, Hawaiian Telcom (Kauai)
8 ounces bacon, chopped
1 clove garlic, minced
1 (10-ounce) package Portuguese sausage, cubed
1 medium onion, chopped
5 to 7 cups water
2 tablespoons chicken bouillon granules (6 bouillon cubes)
2 (10.75-ounce) cans tomato soup
1 (8-ounce) can tomato sauce
1 large potato, cubed
1 pound shrimp, cleaned and deveined
1 skinless chicken breast (seasoned as desired and browned)
1 stalk celery, chopped
1 (16-ounce) package, or fresh, okra, chopped
Ground pepper, to taste
Macaroni, cooked (optional)
In large pot, brown bacon and garlic; add sausage and onion. Drain and discard excess oil. Add water, bouillon, tomato soup and sauce. Simmer 15- 20 minutes.
Add potatoes; cook 1 minute or until tender. Add shrimp, chicken, celery and okra; season with pepper. Simmer another 10 more minutes. Add macaroni if using and serve. Serves 8.
Approximate nutritional information, per serving (not including macaroni): 360 calories, 16 g fat, 5 g saturated fat, 140 mg cholesterol, greater than 1,800 mg sodium, 28 g carbohydrate, 4 g fiber, 11 g sugar, 26 g protein
Tutu’s Vinha D’alhos (Portuguese marinated pork)
Courtesy Cybil Rawlins, Oceanic Cable
4 pounds pork butt, cut in 3-inch squares (substitute with chicken thighs)
White vinegar to cover pork
5 cloves garlic, chopped
3 to 4 bay leaves
2 tablespoons Hawaiian salt (or to taste)
2 fresh Hawaiian chili peppers, seeds removed
1 tablespoon whole cloves (optional)
3 pounds russet potatoes, cubed
In large pot, place meat and add enough vinegar to barely cover the meat. Add garlic, bay leaves, salt, chili pepper and cloves if using; stir to mix. Boil until fork tender, stirring occasionally. Add potatoes to the pot 20 minutes before finishing meat.
The meat and potatoes freeze well in their boiled state (store with liquid).
When ready to serve, pan fry the meat and potatoes to desired crispness. Serves 12.
Tip: To save energy and time, use your slow cooker, set on HIGH for 3-4 hours.
Approximate nutritional information, per serving (based on 2 tablespoons Hawaiian salt): 320 calories, 9 g fat, 3 g saturated fat, 90 mg cholesterol, greater than 1,000 mg sodium, 25 g carbohydrate, 3 g fiber, 1 g sugar, 31 g protein
Hawaiian Chicken Stew
From Hawaiian Electric archives
6 boneless, skinless chicken thighs
2 (14.5-ounce) cans low-sodium chicken broth
2 tablespoons grated ginger
1 medium sweet Ewa onion, finely chopped
6 stalks celery, finely chopped
Water
1 chicken bouillon cube
1/4 cup low-sodium soy sauce
1 (6-ounce) can tomato paste
2 medium carrots, sliced
3 medium potatoes, peeled, cut into large cubes
1/2 cup flour dissolved in 1 cup water
Salt and pepper, to taste
In large pot, place chicken, broth, ginger, onions and celery, and enough water to cover chicken. Bring to boil and cook on medium-high for 30- 45 minutes, or until chicken is tender. Add bouillon, soy sauce, tomato paste, carrots and potatoes.
Return to boil, turn off heat, and let sit, covered, 30 minutes. Bring to boil again; add flour and water until desired consistency. Season with salt and pepper to taste. Serves 6.
Approximate nutritional information, per serving (not including salt to taste): 370 calories, 6 g fat, 1.5 g saturated fat, 100 mg cholesterol, 950 mg sodium, 53 g carbohydrate, 6 g fiber, 8 g sugar, 29 g protein
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com Opens in a new tab.
