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Food & Dining // Heart-y Chef
Diana Helfand

Herbs Add Pizzazz To Low-carb Ahi Dish

Honolulu Theatre for Youth (HTY) is bringing a creative new version of the story of Icarus to the stage this month. Icarus Fights the Minotaur is a world-premiere production authored by classics professor (and award-winning HTY playwright) Yokanaan Kearns, who created the piece specifically for HTY’s audience. This Icarus myth explores friendship, relationships between parents and children, and tragedy.

Kala’i Stern stars as Daedalus, father of the ambitious Icarus. A former member of Na Hoku Hanohano Award-winning group Ale’a, Kala’i was raised in Kailua and is a graduate of Kamehameha Schools and University of Hawaii. He also has served as choral director at HPU and for Honolulu Boy Choir.

Kala’i joined the HTY family in 2001 as musical director of its holiday classic Christmas Talk Story, and after several years of project work in 2001 became a full-time actor with the company. Icarus is Kala’i's final show with HTY, and while everyone is sad to see him go, he’s heading back to the recording studio for new projects.

If you’d like to see Kala’i in his final performance with HTY, shows continue Saturdays, Feb. 28 through March 8. For more information, call HTY at 839-9885 or visit htyweb.org.

This column is dedicated to Kalai and HTY.

To use sprigs of fresh rosemary in cooking, strip the leaves from the main branch by holding the tip and pulling down on the leaves in the opposite direction they are growing. Chop the leaves before adding to a recipe. Dried rosemary is available in whole leaf or ground form at most supermarkets.

Rosemary tea is said to stimulate blood circulation to the head, improve memory, increase the power of concentration, and relieve headaches, migraines and vertigo. To make rosemary tea: Add 1 teaspoon dried rosemary leaves to a cup of water and boil for about 3 minutes. Let steep for 15 minutes.

GRILLED AHI WITH ROASTED VEGGIES

* 4 5-ounce pieces fresh ahi

For Marinade:

* 3 tablespoons extra virgin olive oil
* 4 cloves garlic, minced
* 1/4 cup balsamic vinegar
* 6 basil leaves, julienne-cut
* 1 teaspoon rosemary
* 1 teaspoon oregano
* 3 Japanese eggplant, cut into slices
* 2 zucchini, cut into slices
* 1 each green and red bell peppers, seeded and cut into strips
* salt and white pepper, to taste
* olive oil, to brush on vegetables

Mix oil, garlic, vinegar, basil, rosemary and oregano in shallow pan and marinate ahi for at least four hours, or overnight, turning a few times.

Brush eggplant, zucchini, red and green peppers with olive oil, season with salt and pepper, and roast or grill until soft.

Grill ahi until pink in the middle and place on the bed of grilled vegetables. Makes four servings.

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