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AHI'S RESTAURANT
AHI LOGAN, BULLA LOGAN
Airdate: October 6, 1996
SAUTEED CLAMS
SERVES 1
12-15 small clams
1/2 block butter
1 tsp minced garlic
1/2 cup shredded cabbage
lemon wedges & parsley sprigs to garnish
Instructions: Bring 6 cups of water to boil in a pot. Put clams in boiling
water until clams "pop" (clam shells will open.) Remove clams from hot water
immediately. Melt butter in saute pan over medium heat. Add garlic and stir to
smooth consistency. Add clams and saute for approximately 30 seconds. Spread
shredded cabbage over serving platter. Place clams on cabbage. Garnish with
lemon wedges and parsley sprig.AHI'S SHRIMP COMBO
SERVES 1
3 jumbo shrimps, with shell on
9 jumbo shrimps, peeled, deveined
1/2 cup tempura flour
3/4 cup cold water 1 cup panko
1 cup seasoned bread crumbs
1 cup tempura flour
1/2 block butter 1 tsp minced garlic
1/2 cup shredded cabbage
lemon wedges & parsley sprigs to garnish the cocktail sauce Cocktail
Shrimp: Cook 3 jumbo shrimp with shells in boiling water until pink. Remove
immediately from water, remove shells, devein and chill. Batter: Mix
1/2 cup tempura flour and water until smooth consistency. Tempura Shrimp:
Take 3 jumbo shrimps, dip them individually into batter. Dredge shrimps in panko
and deep fry. Deep fried Shrimp: Take 3 jumbo shrimps, dip them
individually into batter. Dredge shrimps into seasoned bread crumbs and deep
fry. Scampi Shrimp: Melt butter over medium heat, add garlic. Take
remaining 3 shrimps, flour lightly in tempura flour, and saute in butter/garlic
until pink. Presentation: Spread shredded cabbage over serving
platter. At one end of platter, place lemon and parsley. Place cocktail,
tempura, deep fried,and scampi shrimps in rows of three. Serve with cocktail
sauce.
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
MAUNA LANI RESTAURANT
CHEF: PAT SAITO
Airdate: October 13, 1996
Mango Carpaccio With Baby Mustard, Arugula, Asian
Ceviche Salad and Li Ming Mui Vinaigrette
SERVES 4
2 mangoes, sliced thin
6 oz baby mustard greens
6 oz baby arugula 8 oz Asian Ceviche Asian
Ceviche Salad:
8 oz opakapaka, diced
1 cup coconut milk
1 Tbs ginger, minced
1 Tbs chives, chopped
1 Tbs green onions, chopped
1 Tbs fish sauce
2 Tbs cilantro, chopped
1/4 cup lime juice Blend all ingredients, except
the opakapaka, then add the opakapaka and let sit about 5-10 minutes.
Li Hing Mui Vinaigrette:
10 pieces red li hing mui
1 cup lemon juice
1 orange, juice only
3 cups peanut oil Soak red li hing mui in lemon
juice overnight. Remove seeds, chop meat, then add all ingredients together and
shake in a bottle. Makes 3 cups. To serve: Arrange mango slices on plate. Mix
baby arugula and mustard greens with the ceviche and place in the middle of the
plate. Drizzle with vinaigrette.Grilled Garlic
Marinated Rib Eye with a Jalapeno Sweet Potato
Salad, Red Onion Rings and a Pinot Noir Plum Sauce
Pinot Noir Plum Sauce
2 oz celery, diced
2 oz round onion, diced
2 oz carrots, diced
10 whole black peppercorns
5 fresh plums, diced
3 cups pinot noir
4 cups veal stock Saute vegetables till caramelized. Add plums and
saute for 3 minutes. Add pinot noir and reduce till syrup consistency. Add veal
stock, reduce till sauce coats the back of a spoon. Rib Eye Marinade
2 cups olive oil
5 oz garlic, crushed
1 cup basil, rough cut
4 14 oz rib eye steaks Heat olive oil. Add garlic and basil. Let cool to room
temperature. Add steaks and marinate overnight. Jalapeno Sweet Potato
Salad
4 sweet potatoes, steamed and diced 1/2"
2 hard boiled eggs, chopped
1/2 cup mayonnaise
1 Tbs dijon mustard
2 Tbs honey
1 Tbs Coleman's mustard paste
2 Tbs green onions, chopped
2 Tbs fresh jalapenos, chopped
1/4 cup round onions, chopped
salt & pepper to taste
Mix ingredients in large bowl. Serve with rib eye steaks.
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
Villa Paradiso Ristorante
Chef: Aurelio Garcia
Airdate: October 20, 1996
Seafood Trio
SERVES 4-6
1/2 Hawaiian Slipper lobster tail
1 Mahi medallion
2 pieces King Crab Leg
spiced panko, to cover lobster
a drizzle of clarified butter
salt and pepper to taste
a drizzle of white wine
flour to dredge Mahi
clam stock to steam crab
3 oz fresh fettucini pasta
1 oz julienne: carrot, red and green bell pepper and leeks
1/2 oz butter
1 1/2 oz lobster sauce
1 1/2 oz pesto cream sauce
1 1/2 beurre blanc sauce
1 1/2 baby shrimp
1/2 oz chopped clam
chopped parsley and herbs available for garnish
- Premake the pesto cream sauce, beurre blanc sauce and lobster sauce and
keep it hot.
- Top lobster with lobster sauce, spiced panko and white wine and bake in
350 degree oven.
- Season mahi and dredge with flour, sear and finish in oven.
- Steam crab leg in a saute pan.
- Four minutes before everything cooks, cook pasta in boiling water.
- Saute julienne vegetables.
- Heat chopped clam and baby shrimp in a saute pan with beurre blanc.
- Arrange on plate per instructions given by Chef Aurelio Garcia.
Lobster Rissoto
Serves 1
1/4 oz olive oil
1/4 tsp garlic, minced
pinch of crushed chili pepper
1/2 oz unsalted butter
1 oz sauteed sliced onions
3 oz lobster medallion
2 oz white wine
6 oz lobster stock
2 oz heavy whipping cream
1 1/4 cup risotto
2 oz tomato sauce
3 half deep sea lobster
olive oil to sear lobster
1/2 oz butter to finish risotto chopped parsley
1/4 oz grated Parmesan cheese
Italian parsley to garnish
Heat first five ingredients until garlic is golden brown, add lobster
and saute lobster until lightly brown.
Deglaze with white wine, add lobster stock, tomato sauce and chopped
parsley.
Add risotto, cook until almost all liquid is reduced. Add cream and
butter to finish.
Season lobster and sear in olive oil. Finish it in the oven.
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
Taste of Lahaina 1996
Lokelani Fresh Island Seafood
Airdate: October 27, 1996
Chipolte Corn Vinaigrette
1 Tbs Sesame Oil
2 Chipolte Peppers (smoked Jalapenos)
2 cups corn kernels
1/4 cup minced ginger
1/3 cup sushi vinegar
2 Tbs lime juice
11/4 cup peanut oil
2 1/2 Tbs chopped cilantro
salt & pepper to taste
- Soften chipolte pepper in 1/2 cup of warm water (do not discard water)
for about 15 minutes. Remove chipolte peppers & dice.
- In a saute pan, add sesame oil, chipolte peppers and ginger, saute for
about 2 minutes. Add corn kernels and chipolte water, saute for an
additional 2 minutes.
- Remove from heat and puree in food processor. Add sushi vinegar and lime
juice. Puree corn mixture and slowly pour in peanut oil in a steady stream
to incorporate into vinaigrette.
- Remove from food processor and strain through a china cap. Add cilantro,
season with salt and pepper.
Kona Lobster Corn Cake
1 cup Kona Maine Lobster meat, cooked and diced
1 cup Yukon potato cooked, diced
1/4" 1/4 cup Maui onion diced 1/4"
1/2 cup fresh Maui corn
1/4 cup celery, diced 1/4"
1/2 cup red pepper, diced
1/4" 2 tbs chopped chives
1 tbs chopped dill
2 tbs chopped cilantro
1/2 tsp Cayenne pepper
salt and pepper to taste
2 eggs
1/2 cup panko (breadcrumbs) Mix all ingredients in bowl until
thoroughly blended. Form into 2 oz patties. Pan fry over medium heat in
vegetable oil about 3 minutes on each side. Serve at once with Chipolte Corn
Vinaigrette Recipe above. Grilled Ono over Root
Vegetable Salad with Kona Orange
Vinaigrette
4 each Ono fillet (6 oz)
1 cup Herb Marinade
2 cups Root Vegetable Salad
1 cup Miso Vinaigrette
1 cup Kona Orange Vinaigrette
12 each waffle potato chips
1/4 cup parsley, chopped very fine
1 cup Basmati rice, cooked
Marinate Ono fillet in herb marinade 3-5 minutes. On a hot grill, grill
fillets. As fish cooks, continue to coat with remaining marinade. Grill
about 3 minutes on each side.
To plate place 2 oz. Basmati rice in center of plate. Place 2 oz. root
vegetable salad over rice. Lay fish on top of vegetable salad, place another
11/2 oz of Root Vegetable Salad over ono. Drizzle 1 oz. each of Miso
Vinaigrette and Kona Orange Vinaigrette around fish. Sprinkle chopped
parsley around perimeter of plate. Garnish with fried potato waffle chips.
Serve at once.
Root Vegetable Salad
1/2 cup Jicama Root, fine julienne
1/2 cup carrot, fine julienne
1/2 cup cucumber, fine julienne
1/4 cup red onion, fine julienne
1/4 cup kiaware sprouts
1 Tbs cilantro, diced fine
1 tsp ginger, diced fine
1 Tbs Ponzu, Japanese citrus sauce
1 Tbs extra virgin olive oil
1/2 tsp salt Mix all ingredients in bowl and refrigerate.
Herb Marinade
1/2 cup soy
1 cup sugar
1/2 cup ponzu
1 Tbs ginger
1 tsp lemon grass, chopped fine
1 Tbs cilantro, chopped fine
1 Tbs basil, chopped fine Mix all ingredients in bowl and set aside.
Miso Vinaigrette
1/4 cup soy
1/2 cup white miso paste
1/2 cup sushi vinegar
1 Tbs Maui onion, minced
1/4 Tbs garlic, minced
1 1/2 Tbs sugar
1 1/2 Tbs ginger, minced
1 Tbs green onion, diced very fine
1 tsp cilantro, diced fine Except for green onion and cilantro. Mix all
ingredients in blender for 45 seconds. Remove from blender, add cilantro and
green onion. Orange Vinaigrette
11/2 cups orange juice, freshly squeezed
1 Tbs Colmans dry mustard
11/2 Tbs sugar
1/4 cup sushi vinegar
11/2 cup extra virgin olive oil
salt & pepper to taste Mix all ingredients in blender, slowly add olive
oil on low speed in a smooth steady stream. Season to taste with salt and
pepper.
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