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

4 seven ounce filet mignon 12 shrimps U-15 12 scallops 10-20 Marinade for shrimps and scallops 1 Tbs olive oil 1 Tbs shallots, minced 1 Tbs garlic, minced 1 Tbs parsley, chopped fine 1 Tbs basil, chopped fine Five Peppercorn and Trio Pepper Sauce 1 Tbs butter 1 tsp garlic, minced 1 tsp shallots, minced 1 Tbs basil, chopped 1/4 cup whole five peppercorns (pink, green, black, white, allspice) 1 cup chicken stock 1 cup whipping cream 1 cup trio peppers (red, yellow & green bell peppers), diced small salt and pepper to taste Method: Combine marinade in a small bowl and mix it together. Add shrimps and scallops and toss gently to coat. Place them on skewers. Let sit for two hours in refrigerator. Broil seafood brochettes and steaks over kiawe wood until desired degree of doneness. To make the sauce, heat butter in a sauce pan, stir in garlic, shallots and basil. Add peppercorns and wine, stirring constantly. Bring to boil and simmer to reduce. Add trio peppers and season with salt and pepper. To serve, place steak at center of the plate, shrimp and scallops around the plate and ladle sauce onto steaks and seafood. Garnish with julienne of red, yellow and green bell peppers.

4 seven ounce cuts, filet of salmon 2 Tbs olive oil salt and pepper to taste Cabernet wine sauce 1 Tbs butter 1/2 lb salmon bones 1 tsp garlic, minced 1 Tbs shallots, peeled and chopped 1/3 cup chopped leeks 1/2 cup chopped celery 2 sprigs of fresh thyme 3 cups of chicken stock 2 cups of cabernet wine salt and pepper to taste 1/2 cup pancetta, diced 1/2 cup garlic cloves 1/2 cup pearl onions 1/2 cup button mushrooms Season salmon with salt and pepper. Rub oil onto both side of salmon to prevent from sticking to broiler. Cook to preference over kiawe wood fire. Bake pancetta and roast garlic and pearl onions in a pre-heated oven at 350 degrees until golden brown. To make sauce, melt butter in a sauce pan. Add salmon bones, garlic, shallots, leeks, celery and thyme, stirring constantly. Add chicken stock and wine. Season with salt and pepper to taste. Bring to boil and simmer on medium heat for at least 20 minutes. Strain and push sauce through a sieve into another sauce pan, Simmer and reduce the sauce. Combine pancetta, garlic, pearl onions and mushrooms. Serve with stir fried vegetables and garnish with tobacco onions.

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

2 5 oz filet mignon 2 mushroom caps 2 1/2 oz demi-glace 2 oz whipping cream pinch shallots, minced pinch parsley, chopped dash Lea & Perrins Worcestershire Sauce mustard brandy bernaise sauce 3 butter patties Melt butter in pan and add mushroom cap upside down. Add filet mignon and cook to desired doneness. While filet is cooking, add whipping cream into demi-glace, add parsley, dash of Worcestershire sauce, mustard, and mix well. When filet is done, flame with brandy, add sauce and mix with filet. Place filets side by side on plate, spoon sauce over, top with bernaise sauce and mushroom caps.

8 oz salmon 1 lemon wedge 1 sheet won ton, cut into 14 strips 6 oz mixed greens 2 large Shiitake mushrooms, cut into 14 strips 4 pcs baby corn 1 celery stick 1 carrot stick 1 tomato wedge 1 boiled egg 4 oz radish sprouts 12 tsp pickle ginger 12 tsp black sesame seeds In a large mixing bowl, toss mixed greens with oriental dressing. Place on plate, garnish with Shiitake mushrooms, baby corn, celery stick, tomato wedge, egg, radish sprouts, pickle ginger and black sesame seeds. Place salmon on top and serve. Oriental Dressing 4 cloves garlic, minced 4 Tbs sesame seeds, toasted 3 oz sesame oil 2 cups vinegar 4 cups oil 1 tsp salt 1 tsp pepper 1 Tbs sugar 1/2 cup shoyu 1/2 cup oyster sauce

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

2 to 3 lbs shrimp, thawed (preferably 16 to 20 per pound) 1 cup mayonnaise 2 Tbs sugar 1 Tbs oyster sauce 2 Tbs finely minced garlic 2 Tbs lemon pepper seasoning 1 Tbs finely chopped parsley 1 Tbs rice vinegar or lemon juice Remove legs from shrimp. With a serrated knife, butterfly the shrimp through the shell and back. Do not cut completely through the body. The cut should be deep enough for the sauce to soak in. Combine all other ingredients and whisk together thoroughly. Combine the shrimp and the sauce. Make sure that the sauce covers all parts of the shrimp, even the cut in the back. Soak for one hour. Put it in a carry along container and take it with you to your gathering. Tastes best grilled over hot charcoal grill. Real shrimp lovers will consume the entire shrimp, shell and all.

1 pkg. somen, cooked 2 pkgs. seasoned and prepared aburage 1/2 lb. prepared sea salad 1/2 lb. red and white kamaboko, thinly sliced Tropics Oriental dressing, to taste Cook somen per instructions on package. Drain. Prepare aburage as instructed on package. Mix together somen, prepared sea salad and kamaboko. Add dressing a little at a time for taste. Stuff aburage with somen mixture. Makes 6-8 servings. Note: Very colorful (white, green and red). So simple yet so refreshing.

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

SAUCE 4 cups mayonnaise 1 tsp soy sauce 2 tsp Tobiko (flying fish egg) 1/2 lemon SEAFOOD 12 scallops 4 shrimps (peeled and deveined) 4 pieces crab leg meat VEGETABLES 1 piece zucchini (sliced in morsels) 6 pieces large mushrooms (sliced into 4 parts) For sauce, mix mayonnaise, soy sauce, Tobiko, and lemon juice in a bowl. Partly boil seafood to almost well done. In a casserole dish, put zucchini and mushrooms. Top with scallops, shrimp and crab leg meat. Glaze it with the sauce until all parts are covered. Broil in the oven on high heat (500) for 3-4 minutes or until top turns dark golden brown.

1/2 gal soy sauce 1/4 gal cotton seed salad oil 4.8 oz sugar 2 lbs peeled white onions (sliced into 8 parts) 12 oz sesame seed 1 quart milk 8 oz of half & half cream of milk 1/4 oz yellow Coleman mustard Mix soy sauce, oil and sugar in a bowl. Add sesame seed. Put the above in a blender with the sliced onions. Blend until thoroughly smooth. Pour into a bowl. In a separate bowl, mix milk, half & half cream of milk, and mustard in a bowl and whip slightly. Combine A & B and mix thoroughly.

Send questions, comments, suggestions to suresave@suresave.com

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

Send questions, comments, suggestions to suresave@suresave.com