Hari's Kitchen December, 1996 Recipes

4-6 pieces Veal Shanks 2 each Onions, cut into 1 inch slices 1 bundle Celery 3 each Carrots, cut into 1 inch slices 2 Tbs Garlic, chopped 2 Tbs Tomato Paste 2 cups Cabernet or Merlot Wine 4 cups Veal Stock, Beef Broth or Chicken Broth 6 pieces Pineapple Sage 2 each Bay Leaves 2 sprigs Thyme 2 sprigs Oregano 1 sprig Rosemary to taste Salt & Pepper 2 cups All Purpose Flour 2 Tbs Olive Oil

Heat heavy sauce pan with a little olive oil. Salt and pepper veal shanks and dust in flour. Sear veal shanks in hot olive oil until brown on all sides, set aside.

Saute onions, garlic, celery, carrots, and tomato paste until onions become clear. Add Cabernet or Merlot Wine and let simmer with the Veal Shanks for about ten minutes.

Add Veal Stock with the herbs. Cover with lid and let simmer for about two hours with lid on.

Veal shank will be ready when it is ready to fall off the bone.

Guava Barbecue Prawns With Cilantro Pesto Potato Salad

16-20 each Black Tiger Prawns (16/20 size) Guava Barbecue Sauce 1 each Medium Onion, diced 1/2" 1 each Chipolte Peppers, diced 1/2" 1 each Anaheim Peppers, diced 1/2" 2 each Ripe Tomatoes, quartered 1 Tbs Garlic, chopped 1 Tbs Wasabi 2 Tbs Dijon Mustard 1 cup Mango Vinegar (may substitute your favorite vinegar) 1 can Frozen Guava Nectar 1 cup Water

Saute onions, peppers, garlic and tomatoes in sauce pan. Deglaze with vinegar and let simmer for about 5 minutes.

Add wasabi and Dijon Mustard and guava-water mixture. Let simmer for about 30 minutes and blend together with hand blender.

Season with salt and pepper to taste. Cilantro Pesto 1 Tbs Garlic 1 bundle Cilantro 1/2 each Lemon, juice only 2/3 cup Salad Oil 1 cup Pistachio Nuts to tasteSalt & Pepper Place all ingredients in hand blender and mixed thoroughly. TO MAKE PRAWNS: Skewer prawns and baste with guava barbecue sauce. Grill for approximately 3 minutes on each side and continue to baste. TO MAKE CILANTRO PESTO POTATO SALAD: Mix one pound of cooked and diced potato with 1/2 cup of shredded Parmesan cheese and 1 cup of Cilantro Pesto. Serve at room temperature.

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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.

Airdate: December 8, 1996

CHAR SIU PORK

1 pork butt, cut into thick long strips; keep bones to make soup 1/2 cup red food coloring 1 tsp salt 2 cups sugar 1 cup hoisin sauce 2 cups honey 1/2 cup shoyu (Aloha) 1. Pour red food coloring on pork strips. Rub coloring into pork, one by one. 2. Add all other ingredients. 3. Soak one or two nights. 4. Broil for 11/2 hours on lower rack. Note: If using a grill, cut pork into thinner strips.

CHAR SIU PORK SQUASH & PORK

Pork Belly, Chop Suey Pork, Chicken or Beef Squash 6 cloves garlic Salt & pepper to taste Optional Dab of Aloha shoyu Shiitake Mushrooms, cut into thin slices soaked in warm water Round onions 1. Brown pork belly with garlic cloves and oil. Add salt and pepper to taste. 2. Peel squash and remove seeds. 3. Cut squash into 11/2 inch cubes. 4. When pork is cooked, add squash and turn down heat . Cover and simmer for 10 minutes.

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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.

Airdate: December 15, 1996

DEEP FRIED TURKEY

12 lbs Turkey 4 Tbs Cajun Mix 3 gal Peanut Oil Cajun Dry Mix 4 Tbs Salt 2 Tbs Ground Garlic 4 Tbs Ground Onion Powder 2 Tbs Red Pepper 1. Rub dry Cajun spice mix all over turkey, including inside the cavity of turkey. After seasoning turkey, let stand at least 2 hours or overnight. 2. Heat peanut oil until the oil has reached a temperature of 350 degrees. Place seasoned turkey on rack and slowly lower into hot peanut oil. Be careful as to not let overflow. Maintain temperature at 325 degrees. Cook turkey about 3-4 minutes per pound.

CHICKEN AND STIR FRY

1 Tbs Ginger, minced 1 Tbs Garlic, minced 2 Tbs Cooking Oil 1 lb Chicken Thighs, skinned, deboned and diced 1/2 lb Cooked Lobster Meat or Imitation Crab Meat 1 cup Straw Mushrooms 1/2 lb Sugar Snap Peas, cleaned 3 tbsp Oyster Sauce 1 tsp Sugar 1 12 cup Chicken Stock 2 Tbs Corn Starch To Taste Salt & Pepper 1. Stir fry ginger and garlic in cooking oil. Season chicken with salt and white pepper and fry with ginger and garlic, continue to cook until chicken is brown. Add mushrooms and sugar snap peas. Add 1/2 cups chicken stock, oyster sauce, and sugar. 2. Cook until mixture begins to thicken, then add lobster meat. When lobster is heated through, serve over hot Chinese cake noodles (recipe below).

FRIED CHINESE CAKE NOODLES

2 lbs Cooked Saimin Style Noodles 3 Tbs Vegetable Oil Boil noodles and drain. Heat oil in a separate pan. When oil is hot, add boiled noodles and press down hard. Fry the noodles like a pancake until golden brown on both sides.

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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.

Airdate: December 22, 1996

Warm Peppered Opae Salad with Poha Mango Vinaigrette

Serves 2 8 pieces 21/25 shrimp peeled and deveined marinate for 12 hour before cooking MARINADE 1/2 cup Macadamia Nut Oil 1/2 tsp Grated Fresh Ginger 1/2 tsp Salt 1/2 Tbs Cracked White Pepper 1/2 tsp Chopped Cilantro 1/2 tsp Chopped Fresh Basil Combine all ingredients and mix. Add shrimp and refrigerate for 12 hour. For best results broil on charcoal broiler. Note: you may saute shrimp in macadamia nut liqueur if more convenient.

POHA MANGO VINAIGRETTE

1/2 oz Mango Chutney 1/2 oz Poha Preserves 2 oz Salad Oil 2 oz Red Wine Vinegar 1/4 tsp Minced Maui Onion 1 pc Small Hawaiian Chili Pepper 1/4 tsp. Sugar 1 clove Garlic, Small and Peeled 1/4 tsp Chopped Fresh Basil Place all ingredients in blender and blend until smooth. Refrigerate until ready to serve.

SAUTE ISLAND CATCH with Chili Basil Oil and Hanalei Taro Salad

Serves 2 6 3 oz Fresh Catch of your Choice To Taste Salt & Pepper Flour To Coat Fish Fillet 1 oz Macadamia Nut Oil 1 oz Macadamia Nut Liqueur Season fresh catch filet with salt & Pepper. Coat with flour and shake off excess. Heat saute pan medium heat with macadamia nut oil and add fish filet. Cook on each side 2 to 3 minutes. When second side is done, remove pan from heat, add macadamia nut liqueur and return to heat to burn off excess alcohol. Remove and arrange on dinner plate around taro salad. Drizzle chili basil over catch and garnish with basil sprig.

Salad Ingredients

1 head Radicchio Lettuce 1 head Endive 1 head Red Leaf Lettuce 1 pkg. Enoki Mushrooms 2 sprigs Fresh Basil Core all lettuce and break apart. Wash and dry in colander. Arrange lettuce on salad plate to your desire. When ready, broil or saute marinated shrimp. Place four shrimp on each salad, garnish with enoki mushrooms and fresh basil sprig.

Hanalei Taro Salad

1/4 Small Yellow Pepper 1/4 Small Green Pepper, Seeded and Diced 1/4 Small Red Pepper, Seeded and Diced 1 Ripe, Firm Tomatoes, Seeded and Diced 1 Stalk Green Onion, Thinly sliced 1/2 Maui Onion, Peeled and Diced 1 lb Taro 1 Tbs Chopped Fresh Basil 1 Tbs Chopped Fresh Cilantro 4 oz. White Wine Vinegar 1 cup Salad Oil 1 tsp Sugar 2 Tbs Oyster Sauce To Taste Salt & Pepper Par boil or steam taro until cooked, poke with wooden skewer to check. Skewer should easily penetrate taro when cooked. When taro is cooked, place under running water to peel skin off taro, then let cool. Pour oil, vinegar, oyster sauce and sugar into a blender. Blend until smooth. When taro is cooled, cut taro into medium size cubes and place into stainless steel bowl. Place diced peppers, tomato, green onion, Maui onion, cilantro and basil into the same bowl. Pour blended liquid over ingredients in bowl and mix well. Let taro salad stand over night in the refrigerator. In the morning mix again, add salt and pepper to taste. Mix again and drain excess liquid, then place into serving bowl.

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Airdate: December 29, 1996

PAN SEARED OSTRICH

6 oz Ostrich Tender To Taste Hawaiian salt & Pepper 1 oz Macadamia Nut Oil (For Saute) 1) Heat pan on medium high heat. 2) Add oil to pan and heat for a few seconds. 3) Sear for 30 seconds on each side. 4) Finish in preheated oven for 8-10 minutes or until medium rare (pink inside). 5) Let ostrich tender rest for a few seconds prior to slicing.

HAMAKUA GOAT CHEESE & SMOKE CHILI HASH

1/2 lb Yukon Gold Potatoes 1 Tbs Butter 1 oz Hamakua Goat Cheese 1/4 cup Heavy Cream or Half & Half 1/2 tsp Roasted Chipolte Pepper Coulis To Taste Salt & Pepper 1) Place potato in a pot and fill with water until potato is fully submerged in water. 2) Boil potato on medium heat until potato is cooked. Strain water and place in bowl. 3) Mix in rest of the ingredients. 4) Set aside.

BOURBON & KAHUKU CREAMED CORN

1 Yellow Pepper (roasted, peeled & diced) 2 Whole Kahuku Corn (roasted) 1/2 Red Onion (diced) 1 Tbs Fresh Basil (chopped) 1/2 cup Garlic (chopped) 1/2 cup Chicken Stock 3/4 cup Heavy Cream or Half & Half 3 Tbs Corn Syrup 2 Tbs Butter 1 Tbs Olive Oil To Taste Salt & Pepper 1) Heat pan on medium high heat and add oil. 2) Cut kernels off of corn. 3) Add onion to the pan and saute until translucent, then add the corn, garlic and roasted peppers. Cook for two minutes. 4) Add the bourbon and saute until alcohol is burned off or flame has disappeared. 5) Add the remaining ingredients and let simmer. 6) Reduce by half. Serve and Enjoy!

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