Celebrity & Physicians
Cookbook

From our kitchen to yours.

The 2nd Edition Celebrity & Physicians Cookbook
This beautiful hard-bound, 213-page cookbook offers almost 200 delicious recipes and personal stories of citizens who have shaped Maui's culture, lifestyle and healthcare. Here is just a couple of mouthwatering recipes featured in this cookbook, which you will enjoy for years to come. To get your copy please call 808.242.2630.

Liliko Squares

by Tricia Rohlging
Senior Vice President
Bank of Hawaii - Wailuku

The lilikoi in Haiku grows like a weed, so I came up with this local adaption of lemon bars, so much better!

Crust
2 cups flour
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1/2 cup powdered sugar
1/2 cup sweetened shredded coconut


Filling
2 cups sugar
4 large eggs
3/8 cup fresh lilikoi juice
1/8 cup fresh lemon juice
1/4 cup flour
1 tablespoon baking powder

Preheat oven to 350 degrees. Generously butter a 13x9x2 inch baking pan. Combine crust ingredients in processor and process until moist clumps form. Press into prepared pan. Bake until edges and golden (about 20 minutes).

Whisk together filling ingredients until well blended. Pour over hot crust (don’t let the crust cool or the filling may run underneath). Bake until topping is set and light (about 25 minutes). Cool in pan on rack.

Cut into squares, dust tops with powdered sugar. Makes 36.

Ono Spareribs

by Mitchell E. Nishimoto
First Hawaiian Bank
Vice President and Maui Regional Supervisor

I was out after work with my former law partner, Jeff Ono, at the wonderful restaurant Assagio's in the Ala Moana Shopping Center. Jeff ordered this incredible dish that was so pleasing, I asked the chef to come and explain it to us. Below is what he said. (If it doesn't turn out great, blame the chef.)

Ingredients
4 lbs. spare ribs
1 can pineapple chunks
1/2 cup shoyu
1/2 cup brown sugar
1/2 cup vinegar
2 slices ginger
2 cloves garlic
1 large onion
1-2 green peppers
1 tablespoon water
1 tablespoon cornstarch

Brown ginger and garlic, remove. Brown ribs and add onions. Add vinegar, shoyu and sugar 1/2 bring to a boil. Add juice of pineapple. Add green peppers and pineapple chunks 1/2 hour before serving.

Simmer 1 hour or until tender. Enjoy!

Linguini Chicken Anchovy Olio

by Anthony Takitani, Esq.
Takitani & Agaran Law Corporations

I was out after work with my former law partner, Jeff Ono, at the wonderful restaurant Assagio's in the Ala Moana Shopping Center. Jeff ordered this incredible dish that was so pleasing, I asked the chef to come and explain it to us. Below is what he said. (If it doesn't turn out great, blame the chef.)

Ingredients
Boneless chicken (cut into bite size pieces)
1/2 cup garlic (chopped)
2 pieces of anchovies (grated)
Virgin Olive Oil
Salt
Pepper
Italian parsley
Linguini (skinny one)

Fry chicken pieces in olive oil and pepper then set aside. Boil linguini with a pinch of salt and olive oil until al dente. Drain and set aside. Fry garlic in virgin olive oil until soft (be sure not to burn the garlic). Add anchovies and simmer. Add chicken and pasta into garlic and anchovies and fry all together. Sprinkle Italian parsley to top dish off. Enjoy!