The Honolulu Firefighters Foundation will hold its Sixth Annual Signature Chefs Food Festival from 5:30 to 9 p.m. Sept. 11 at the Royal Hawaiian Hotel.

The event will feature a lineup of Oahu chefs plus Honolulu firefighters, in honor of the heroic first responders who sacrificed their lives during the Sept. 11, 2001, attacks.

Proceeds will benefit the foundation’s mission to support public safety. Tickets: $175, $2,500 for a table of 10. Email chefsfestival@gmail.com.

This week we say mahalo to our Honolulu firefighters for sharing their favorite recipes.

SMOKED PORK SUSHI

2 cups cooked white rice
5 tablespoons liquid sushi seasoning (available in Asian section of supermarkets
1 pound smoked pork, cut and shredded into bite-size pieces (see recipe below)
6 eggs, beaten and cooked in thin flat layers (like a crepe), then cut into thin strips
1 (1.7-ounce) bottle furikake, any type
Bottled sushi unagi sauce, to taste (available in Asian section of supermarkets)

In large bowl, add rice and mix in sushi seasoning thoroughly; set aside. Place rice in 8-by-8-inch pan and press into pan firmly. Layer pork on rice, then egg. Sprinkle furikake evenly over pan. Drizzle with unagi sauce. Serves 8.

Approximate nutritional information, per serving (not including unagi sauce to taste): 360 calories, 15 g fat, 5 g saturated fat, 195 mg cholesterol, 1,300 mg sodium, 34 g carbohydrate, 1 g fiber, 16 g sugar, 22 g protein

SMOKED MEAT

2 pounds pork butt, cut into strips
Hawaiian salt, to taste

>> Marinade:
1 cup low-sodium soy sauce
1/2 cup sugar
2 cloves garlic, smashed
1-inch fresh ginger, smashed
Rub pork with salt; set aside.

In large bowl, mix marinade ingredients. Add pork and marinate overnight. Smoke in smoker at 200 degrees with kiawe or guava wood 4 hours or until done. Makes 1 pound.

Approximate nutritional information, per serving (based on 4-ounce serving and not including rubbed salt): 440 calories, 20 g fat, 7 g saturated fat, 110 mg cholesterol, greater than 2,200 mg sodium, 26 g carbohydrate, no fiber, 25 g sugar, 37 g protein

FIREHOUSE PASTELE STEW

4 pounds pork butt, cut into bite-size pieces
5 cloves garlic, minced
1 medium onion, diced
Salt and pepper, to taste
2 (1/3-ounce) packages achuete (annatto powder; available in Asian section of supermarkets)
2 (15-ounce) cans low-sodium diced tomatoes
1 (6-ounce) can no-salt tomato paste
2 (6-ounce) cans black whole pitted olives, drained
2 bay leaves
2 medium bell peppers, diced
2 bunches cilantro, chopped
1 bunch green onions, chopped

>> Banana dumplings:
Salt for boiling
1 large very green plantain banana, peeled and finely grated
2 tablespoons olive oil
1 teaspoon chili oil, or to taste (available in Asian section of supermarkets)

In large pot over medium, add pork butt and simmer. Add garlic and onions; stir until all natural juices are released. Season with salt, pepper and achuete. Stir in diced tomatoes, tomato paste, olives, bay leaves and bell peppers; simmer 45 minutes or until pork is soft. Add cilantro and green onions, and simmer another 15 minutes.

To make banana dumplings, in large pot of water, add salt to taste and bring to boil. In large bowl, mix banana with oils. Press banana mixture into olive-size balls and drop into boiling water until dumplings float. Remove from water and drain. Cool 20 minutes; fold into stew to serve. Serves 10.

Approximate nutritional information, per serving (not including salt in dumpling water): 430 calories, 23 g fat, 7 g saturated fat, 110 mg cholesterol, 500 mg sodium, 22 g carbohydrate, 4 g fiber, 11 g sugar, 36 g protein

CHOCOLATE NACHOS

1 (20-ounce) package 10-inch flour tortillas, cut into triangles
Oil for deep-frying
Sugar, to taste
Cinnamon, to taste
8 ounces dark-chocolate morsels
8 ounces white-chocolate morsels

>> Dip:
1 cup fresh orange juice
1/2 cup sugar
8 ounces fresh cranberries
8 ounces fresh raspberries

To make dip: In large pan on medium, heat orange juice. Add sugar and cook until dissolved; add cranberries and raspberries, and cook to jellylike consistency. Set aside.

In large pot, deep-fry tortillas until crisp; drain on paper towels. Sprinkle with sugar and cinnamon; set aside.

Melt dark and white chocolate separately in double boiler. Drizzle tortillas with dark chocolate, then white chocolate.

Allow to set. Serve with dip. Serves 12.

Approximate nutritional information, per serving: 470 calories, 22 g fat, 9 g saturated fat, 5 mg cholesterol, 160 mg sodium, 68 g carbohydrate, 5 g fiber, 37 g sugar, 6 g protein

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