Robert Parker, aka “The Fan Doctor,” has more than 20 years of experience specializing in ceiling fan installation, service and repair. Robert is a retired U.S. Marines quality assurance chief, where he got lots of experience fixing big fans – on helicopters!<\/p>\n
A Kailua resident since 1988, Robert enjoys all kinds of camping and what he calls “cowboy cooking,” which is basically cooking foods such as ribs, biscuits and stews on a grill.<\/p>\n
His assistant, Jeff Spaulding, also a Kailua resident, moved here from Michigan about three years ago and says he misses snowboarding but enjoys biking in his free time. For more information, call them at 372-4336.<\/p>\n
This “fan-tastic” recipe is dedicated to them.<\/p>\n
With summer grilling season fast approaching, these are great to make ahead and take to tailgate parties, or for backyard grilling.<\/p>\n
I like to use light shoyu to cut down on the sodium, and the sesame oil adds a vibrant flavor to the ahi.<\/p>\n
Always use fresh garlic and ginger for a more robust pungent flavor.<\/p>\n
Serve these skewers over a bed of whole-grain brown or white rice. A tomato and cucumber salad dressed with a light vinaigrette goes well to complete the meal.<\/p>\n
FAN-TASTIC GRILLED SHOYU AHI <\/B><\/p>\n
* 2 pounds ahi steaks<\/B>, cut into small pieces<\/p>\n
For Marinade:<\/B><\/p>\n
* 1\/3 cup light shoyu <\/B>
\n* 2 tablespoons sesame oil <\/B>
\n* 2 minced garlic cloves <\/B>
\n* 1\/2 teaspoon cayenne pepper <\/B>
\n* salt <\/B>and pepper<\/B>, to taste<\/p>\n
For Sauce:<\/B><\/p>\n
* 1 1\/2 cans low- or no-salt vegetable broth <\/B>
\n* 3 tablespoons cornstarch <\/B>(dissolve in about 2 tablespoons of the broth)
\n* 1 1\/2 tablespoons dark brown sugar <\/B>
\n* 3 tablespoons light shoyu <\/B>
\n* 1 tablespoon minced garlic <\/B>
\n* 1\/4 teaspoon minced fresh ginger<\/B><\/p>\n
Skewer Ingredients:<\/B><\/p>\n
* 2 Maui onions<\/B>, cut into 12 wedges (six wedges to one onion)
\n* 1 large red peppe<\/B>r, cut into chunks
\n* 1 large green pepper<\/B>, cut into chunks
\n* 16 medium whole mushrooms<\/B>, washed and stem ends cut off<\/p>\n
Mix shoyu, oil, garlic, pepper and salt.<\/p>\n
Add ahi chunks and marinate in refrigerator for four hours, turning once or twice to coat.<\/p>\n
Combine broth, cornstarch mixture, shoyu, sugar, garlic and ginger and heat in saucepan, stirring constantly until the mixture comes to a boil.<\/p>\n
Reduce heat and simmer for about seven minutes.<\/p>\n
Heat grill to high and brush with cooking oil.<\/p>\n
Alternate ahi cubes and vegetables on skewers, baste often with sauce and grill for about five minutes on each side, or until fish is cooked to taste.<\/p>\n
Makes about eight servings.<\/p>\n
Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program. Email heartychef@hotmail.com.<\/I><\/p>\n","protected":false},"excerpt":{"rendered":"
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