Island Bounty 2

PINEAPPLE CREPES WITH ORANGE GINGER SAUCE

Recipe courtesy of Chef James McDonald, I’O Restaurant, Lahaina, Maui

Serves 4 – 6

INGREDIENTS

2 cups crepe batter (see recipe)

1 pineapple, quartered, core removed, and sliced 1/4-inch thick

2 tbs. plus 1 tsp. sugar

1 tbs. fresh ginger, grated

2 oz. Grand Marnier

2 cups orange juice

1 lemon

2 tbs. butter, softened

1 – 2 tbs. powdered sugar (for dusting)

PREPARATION

Lightly grease a crepe pan with cooking oil. Heat on medium-high heat. Pour a thin amount of batter into pan, tipping pan to coat bottom. Crepes will cook quickly. Remove with a spatula and place on a warming plate.

Lightly grease a sauté pan with butter. Add pineapple slices and sprinkle with 1 teaspoon sugar. Cook until caramelized. Remove and reserve warm. In the same pan, add ginger and Grand Marnier and ignite. Add orange juice and remaining sugar. Simmer 2 to 3 minutes. Swirl in butter. Remove from heat and strain, reserving liquid.

To serve, fill crepes with pineapple mixture and fold into quarters. Top with sauce, and sprinkle with powdered sugar.

CREPE BATTER

Makes 8 – 10 crepes

INGREDIENTS

2 eggs

1-1/4 cups milk

3/4 tbs. oil

1 cup flour

1/4 tsp. salt

PREPARATION

Mix together eggs, milk, and oil. In separate bowl, mix together flour and salt. Slowly whisk egg mixture into dry ingredients to form a loose, lump-free batter. Allow batter to rest for one hour in refrigerator before using.

KONA VILLAGE LETTUCE WRAPS

Recipe courtesy of Executive Chef Mark Tsuchiyama, Kona Village Resort, Big Island

Serves 4

INGREDIENTS

2 heads butter lettuce

1 tsp. cooking oil

12 oz. chicken breast, julienned

1 drop sesame oil

1 tsp. grated fresh ginger

1 tsp. finely chopped garlic

1 cup diced red bell peppers

1 cup diced green bell peppers

1 cup diced yellow bell peppers

1 tbs. Hoisin sauce

1/4 cup bean sprouts

12 basil sprigs

12 mint sprigs

1/4 cup julienned carrots

1/4 cup julienned cucumbers

PREPARATION

Wash and dry lettuce. Separate heads into 8 pieces. Create “cups” by placing one smaller leaf into one larger, to create four cups. Set aside.

In skillet or wok, heat oil and stir-fry chicken until browned. Add sesame oil, ginger, and garlic and sauté. Add peppers when chicken is almost done. Toss and cook until peppers are crisp-tender. Add Hoisin sauce.

To serve, place 1/3 of the chicken mixture in each lettuce cup. Top each with sprouts, basil, mint, carrots, and cucumber.

July/August 2008