This week’s installment of the local cooking show features the culinary talents of Hy’s Steakhouse Executive Chef Justin Ina­gaki and Assistant Restaurant Manager Jonah Galase, who make Filet Foie Gras and Pineapple Colada Flambe. Kapiolani Community College chef-instructor Grant Sato hosts.

• 1 tablespoon butter
• 2 tablespoons brown sugar
• Juice of 1/2 lemon
• 1/2 cup cut pineapple
• 3 tablespoons Malibu Rum
• 3 tablespoon Orange Curacao
• Pinch ground cinnamon
• 1/2 coconut
• 2 scoops coconut ice cream
• 1 strawberry, cut into a fan
• 1 sprig mint

Place 2 scoops coconut ice cream into coconut half and place in freezer to harden.

Heat pan on low and add butter. When it melts, turn up heat to medium and add sugar and lemon juice. Stir well to combine and cook to a caramel-like syrup.

Add pineapple, followed by rum and orange curacao, then flambe. While pan is flaming, sprinkle cinnamon over flames to create a “sparkling” effect. Cinnamon will also be toasted.

When alcohol burns off, allow pan liquid to reduce by half, then place mixture on ice cream. Garnish with strawberry fan and mint sprig. Serves 1.

Nutritional information unavailable.