The annual Hawai‘i Food & Wine Festival, which runs Nov. 6 to 21, is a premier event for foodies looking for fresh new flavors. It is also a fundraiser for several local agricultural, culinary and hospitality industries and workers, with funds distributed through the Kokua Ag and Culinary Fund. For a festival schedule and tickets, and more about the fund, go to hfwf.me. These recipes come courtesy of local chefs.
GINGER WATERCRESS PESTO
By Chef Colin Hazama
- 1/2 cup blanched spinach (blanch 30 seconds in salted water)
- 1 cup blanched watercress (blanch 30 seconds in salted water)
- 1/2 cup minced ginger
- 1/2 cup thinly sliced green onion
- 1 teaspoon sambal chile paste
- 2 tablespoons kosher salt
- 1 cup grapeseed oil
- 2 tablespoons sesame oil
In a large bowl, combine blanched greens, ginger and green onion; mix in chile paste and salt; set aside.
In small pot, heat grapeseed and sesame oils on high until smoking. Drizzle hot oil over vegetable mixture. Mix with metal spoon to cook ginger.
In blender, puree mixture on high 2 to 3 minutes, until pesto is formed.
Place mixture in a stainless-steel bowl over ice to cool and keep pesto bright green. Refrigerate in airtight container. Keeps 7 to 10 days. Makes 2 cups.
Approximate nutritional information, per 1/4-cup serving: 280 calories, 31 g fat, 3 g saturated fat, 1,500 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein, no cholesterol or sugar.
GRILLED ASPARAGUS WITH PIPIKAULA AND BLISTERED TOMATO VINAIGRETTE
By Chef Keoni Chang
- 1 pound fresh asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- Pinch black pepper
- 1 tablespoon sliced chives or green onions
- 1 tablespoon blue cheese or goat cheese crumbles
- >> Pipikaula:
- 1 tablespoon olive oil
- 1/4 cup pipikaula, sliced into 1-inch matchsticks
- >> Blistered Tomato Vinaigrette:
- 1 cup currant tomatoes
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and freshly ground pepper, to taste
>> To make asparagus: Heat grill. Drizzle asparagus with olive oil; sprinkle with salt and pepper. Grill on all sides until tender, about 5 minutes.
>> To make pipikaula: In pan, heat olive oil over medium. Add pipikaula; cook until crisp. Drain on paper towels. Set aside.
>> To make vinaigrette: Using the same pan, increase heat to medium-high. When hot, carefully add tomatoes; saute until tomatoes blister.
Add extra-virgin olive oil and vinegar; season with salt and pepper. Remove from heat and keep warm.
To serve: Lay asparagus on a platter. Drizzle with vinaigrette. Arrange pipikaula, chives and cheese crumbles in neat rows. Serves 4.
Approximate nutritional information, per serving (not including salt to taste): 250 calories, 23 g fat, 4 g saturated fat, 5 mg cholesterol, 800 mg sodium, 7 g carbohydrate, 3 g fiber, 4 g sugar, 6 g protein.
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
