Waking Up Flavor With Fresh Lemon

Diana Helfand
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Wednesday - April 09, 2008
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Tiffany Nogawa has been with Compadres Bar & Grill in Ward Centre for a whopping nine years, starting in her teens and now serving as acting general manager while Kellie Harris is on maternity leave.

Tiffany is an inspiration to all women in the hospitality industry as she has advanced in her responsibilities. She has a “go get ‘em” attitude that makes her employees work hard and keep smiles on their faces.

A graduate of Kahuku High School who attended the University of Hawaii, this local gal gets involved in the community. Just this week she’s spearheading the opening night reception Compadres is hosting for Menopause the Musical, and the funds raised will go to the Women’s Cancer Center at Kapiolani Medical Center. Last month, she was front and center with restaurant owner Rick Enos to do the Surfboard Art Auction that raised $18,000 for the Outrigger Duke Kahanamoku Foundation’s scholarship program. And next month she’ll be sending a crew to the Hawaii Prince Golf Course to serve quesadillas and margaritas to the sold-out First Hawaiian Bank REHAB Golf Challenge, benefiting the REHAB Hospital of the Pacific.

So here’s to Tiff and her crew.

Lemons are a good flavor enhancer and a good substitute for salt. Lemon juice may be used to replace vinegar in salad dressings and is used to tenderize meat, poultry, fish and game. The juice also prevents cut fruits such as apples and bananas from discoloring. Squeeze fresh lemon juice over cooked vegetables, seafood and salads for a healthful and flavorful seasoning. Add grated lemon peel to baked goods, fruit compotes, desserts and sauces. The zest of lemons can be grated or sliced and is available candied or dried.

Lemons may be kept at room temperature for about a week; for longer storage, keep refrigerated. Both the juice and the zest of lemons may be frozen.

Lemons, like all citrus fruits, are rich in vitamin C and they also provide potassium and folic acid.

The aroma of this dish is tantalizing. Serve with some crispy dinner rolls and a green salad to complete the meal.


* 8 bone-in chicken breasts, skinned

* 8 medium Idaho potatoes, peeled and quartered; microwave until crisp-tender

* 1/3 cup red wine or wine vinegar

* juice of 4 medium lemons

* 8 cloves finely minced garlic

* 1 tablespoon paprika

* 1 tablespoon dried parsley

* 1 Maui onion, finely diced

* 1 tablespoon sugar

* 3 tablespoons olive oil

* salt and pepper, to taste

Preheat the oven to 350 degrees. Place chicken in large roasting pan and arrange potatoes evenly around chicken. Combine the wine or vinegar, lemon juice, garlic, paprika, parsley, onion, sugar, olive oil, salt and pepper. Whisk until fully combined and pour over the chicken and potatoes. Cover pan loosely with foil and bake for 1 hour, taking off foil and basting a few times. Uncover and bake for about 15 minutes more or until chicken juice runs clear and potatoes are tender.

Makes eight servings.

Approximate Nutrition Information Per Serving:

Calories: 295

Total Fat: 8 grams

Cholesterol: 70 milligrams

Sodium: 62 milligrams depending on how much salt is added

(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.)

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