From salsa to salad

Here are recipes for dishes prepared by Kenny Walsh and Ben Wong on "Hawaii's Kitchen" this week. The program first aired at 5:30 p.m. on Sunday and will be rebroadcast at the same time Saturday on KHON/FOX2.

Papaya-Pineapple Salsa

By Kenny Walsh

1 cup papaya, cubed
1 cup pineapple, canned or fresh, cubed
1 cup fresh mint, chopped
1 tablespoons rice wine vinegar
1 tablespoon olive oil
1 cup onion
Chile pepper to taste

Combine all ingredients and stir well. Serve as a side dish to fish.

Weke-'ula

By Kenny Walsh

3 pounds weke, cleaned
1 cup green onion
1 teaspoon ginger
1 cup Maui onion
Garlic salt and pepper to taste
2 tablespoons mayonnaise (optional)

Score fish, season with garlic salt and pepper. Fill inside with onions and ginger. Coat with mayonnaise. Wrap in foil and place in 325 degree oven for 40-45 minutes or until you smell the fish cooking.

Caesar Salad

By Ben Wong

Dressing
1 rounded teaspoon minced garlic
1 rounded teaspoon minced anchovies (not anchovy paste)
1-2 rounded teaspoons Dijon mustard
Freshly squeezed juice from half a lemon
Dash of Worcestershire sauce
One yolk from coddled or raw egg
9 tablespoons olive oil (don't use extra virgin or mild varieties)
3 tablespoons red wine vinegar (keep oil to vinegar 3 to 1)

Salad
Romaine lettuce hearts (not green leaf)
Unseasoned croutons to taste
Fresh grated Parmesean cheese
Pepper to taste

Combine garlic, anchovies, mustard, lemon juice, sauce and egg yolk. Add oil and vinegar and mix well. Pour over salad ingredients and toss to coat. Serves 2.

Nutritional information unavailable.