Page 3 - Hawaii Island MidWeek - March 1, 2023
P. 3

 MARCH 1, 2023
HAWAI‘I ISLAND MIDWEEK 3
          DIRECTOR OF CONTENT/ SUPPLEMENT PRODUCTS RON NAGASAWA
EXECUTIVE EDITOR
BILL MOSSMAN
MANAGING EDITOR
NICOLE MONTON
PRESIDENT & PUBLISHER
DENNIS FRANCIS
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DAVE KENNEDY
SALES MANAGER
SIERRA HETHCOTE
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     Paying Tribute To Our Roots
By Candes and Poet Gentry
PASTEL DE FUENTE SHEPHERD’S PIE HAWAIIAN/ARGENTINE STYLE
    Pastel de Fuente is an ode to our Ar- gentine heritage. As children, my sis- ter and I spent several weeks a year in Argentina visiting our maternal family. Influenced by Italian, Spanish, English and indigenous flavors, Argentine cuisine is rich and diverse.
Ingredients:
• 1/4 Maui sweet onion, chopped • 1 lb. ground beef
• 2 tbsp olive oil
• 10-12 green olives with red
pepper inside, sliced
• 1/4 cup plump red raisins, soak
in warm water for 5 min
• 1 hard-boiled egg, diced
• salt, pepper and oregano to
taste
• 2 large yams or Okinawan
sweet potato
• 1/2 cup coconut milk • 1 tbsp white sugar
• 1 egg, beaten
Directions:
Heat sweet onion in olive oil in large sauté pan. Add ground beef and spices, and cook thoroughly. Remove from heat and drain excess oil. Fold in olives, raisins and eggs.
Place in a baking dish and spread out evenly. Slice Okinawan sweet potato into 1-inch pieces and boil in water until fork tender. Remove and skin.
Add coconut milk to the boiled Okinawan sweet potato and mash. Spread Okinawan sweet potatoes over meat in pan and coat with one beaten egg, then sprinkle sugar on top.
Bake at 350 degrees for 20 minutes, then broil for 5 minutes or until egg topping is golden and crisp.
Serve warm as a complete meal.
  Inspired by the English Shepherd’s Pie, Pastel de Fuente can be prepared with mashed potatoes or be given a local flair by substituting sweet potatoes or yams. If you are looking for a plant-based alternative, simply substitute the ground beef for a mix of finely chopped sautéed veggies.
Hungry for more? Visit eatpono. org, follow @eatpono on Instagram, and learn about the Eat Pono Fund at Hawai‘i Community Foundation.
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