Brunch benefits KEY Project

Tickets are on sale for KEY Project’s Eighth Annual Mothers and Others benefit brunch, 10 a.m. to 1 p.m. May 13 at 47-200 Waihee Road in Kaneohe. The Kualoa-Heeia Ecumenical Youth Project is planning a menu of prime rib, kalua pig Benedict, shrimp tempura, assorted sushi, an omelet station and more. Sing along with the live Hawaiian music; buy a gift from a jewelry, plant or craft vendor; and enter to win a prize that’s sure to make your mom smile. Seats are $50. All proceeds benefit KEY Project programs. Call 239-5777.

This week, enjoy some recipes from KEY Project’s Kipuka Cafe.

Pickled Veggies with Limu

• 1/4 cup Hawaiian salt
• 3/4 gallon (12 cups or 3 quarts) vinegar
• 5 pounds onion, cut in 1-inch slices
• 2 carrots, peeled and cut in 1/2-inch coins
• 1 red and 1 green bell pepper, sliced 1/2-inch by 1-inch pieces
• 5 Hawaiian or habanero chili peppers
• 1 handful limu (seaweed), cleaned

Fill a 1-gallon container with Hawaiian salt and vinegar. Put remaining ingredients in container and top off with hot (not boiling) water. Let sit overnight at room temperature; refrigerate. Shelf life is about a year. Makes 1 gallon.

Approximate nutritional information, per 1/8 cup: 10 calories, no fat or cholesterol, 200 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, no protein

Kalua Pig Nachos with Lomi Salmon

• 1/2 cup mayonnaise
• Sriracha, to taste
• 1 (16-ounce) container kalua pork
• Hawaiian salt, to taste
• 1 cup water
• 1 (13-ounce) bag tortilla chips
• 1 (14-ounce) container of homemade or premade lomi salmon
• 1 bunch green onion, minced

Combine mayonnaise and Sriracha to make aioli; set aside.

In a medium pot, heat kalua pork with Hawaiian salt and water on medium-high.

Spread chips on plate. Top with pork and lomi salmon, drizzle with aioli and sprinkle with green onions. Serves 6.

Approximate nutritional information, per cup (not including Sriracha to taste or chips): 250 calories, 20 g total fat, 3.5 g saturated fat, 50 mg cholesterol, greater than 1,000 mg sodium, 4 g carbohydrate, 2 g fiber, 3 g sugar, 16 g protein

Mother’s Day Garlic Stuffed, Alae-Crusted Prime Rib with Rosemary Jus

• 1 (3-1/2 pound) boneless rib-eye roast
• 12-15 cloves garlic, or to taste, peeled
• Alae (sea) salt and cracked peppercorns, to taste
• 2 onions, peeled and roughly chopped
• 2 stalks celery
• 2 medium carrots
• 2 cups beef stock for deglazing
• Sprig of rosemary

Heat oven to 450 degrees. Pat meat dry with paper towel. Cut 1/2-inch slits in roast about 2 inches apart and place whole garlic cloves in slits. Season generously with alae salt and cracked peppercorns.

Place onions, celery and carrots in roasting pan. Place roast on top. The vegetables will act as a rack, so roast is not directly on pan. Roast 10-15 minutes, then reduce heat to 250 degrees (200 degrees for convection oven).

Roast 20 minutes per pound for rare, to an internal temperature of 125 degrees. Tent with foil and let stand 10 minutes before slicing.

Serve vegetables with roast.

Deglaze pan with beef stock and rosemary to make au jus. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 700 calories, 50 g total fat, 22 g saturated fat, 185 mg cholesterol, 350 mg sodium, 11 g carbohydrate, 2 g fiber, 4 g sugar, 53 g protein

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