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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
Recipes on this Page
FISHERMAN'S WHARF
Chef: James Freitas
Airdate: May 4, 1997
Stuffed Mushrooms With Crabmeat
12 pieces medium mushrooms (shucked & cleaned)
1 Tbs minced onions
1 Tbs minced celery
1 cup crabmeat
1/4 cup mayonnaise
salt to taste
white pepper to taste
Combine the above ingredients to
make the crabmeat filling.
Cooking Method: Remove stems off
the mushrooms and fill the crab
mixture into the mushroom caps.
Bake mushrooms at 350 for
5-10 minutes. Top with hollandaise
sauce and finish for 1 minute in
the oven. Sprinkle paprika over
the mushrooms for presentation.
Oysters Rockefeller
8 medium oysters (shucked & cleaned)
3 strips diced bacon
2 Tbs diced onions
1/4 lb spinach leaves
1/4 cup cream sauce
salt to taste
white pepper to taste
pinch of nutmeg
Cream Sauce:
Flour as needed
1 cup milk (or half & half)
1 stick melted butter
Add flour and milk to melted
butter , mixing these ingredients
until a creamy texture is reached.
Cooking method:
Saute bacon in a sauce pan until
crispy, add onions and cook til
tender. Add spinach and other
ingredients to make your spinach
filling. Place the spinach mixture
in the shell. Top with the oyster
and bake at 350 for 5-10 minutes.
Top with hollandaise sauce and
finish for 1 minute in the oven.
Sprinkle paprika over the oysters
for presentation.
Hollandaise Sauce
3 egg yolks
1 1/2 cup melted butter (warm)
1/2 Tbs lemon juice
1/2 Tbs white wine
dash of cayenne pepper
dash of salt
Preparation Method: Using a egg
wire whip, combine the above
ingredients in a mixing bowl over
a pot of boiling water.
Note: adding butter will thicken
the hollandaise sauce to a
mayonnaise texture.
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SHERATON MAUI
Executive Sous Chef: Mark Tsuchiyama
Airdate: May 11, 1997
Warm Spinach Salad
Serves 1
2 cups baby spinach leaves
1 slice raw smoked bacon
2 tsp Dijon whole grain mustard
2 Tbs olive oil
3 Tbs Balsamic vinegar
3 Tbs onions
1 Tbs brown sugar
14 tomato, seeded & julienned into strips
1 boiled egg (white portion only, chopped)
Edible flowers for garnish: Marigold, Pansies
or Nasturtiums
Wash spinach leaves and set aside.
Saute bacon and onions until golden
brown. Add sugar and deglaze
with Balsamic vinegar. Mix in mustard.
Lightly toss in spinach leaves. Arrange
on plate. Garnish with julienned tomato,
egg whites and edible flowers.
Chef Marks Macadamia Nut Sticks
Makes 2 Sticks
1 leaf of Phyllo Dough
1/4 cup melted butter
1/4 cup chopped macadamia nuts
1/4 cup f granulated sugar
1/4 tsp cinnamon
Separate one leaf from the phyllo
dough. Mix the cinnamon with the
sugar. With a pastry brush, spread
some of the butter over the phyllo,
sprinkle with cinnamon sugar and
fold over again to 1/4 of the size
of the original. Sprinkle again with
cinnamon sugar and some
macadamia nuts. Roll tightly and
sprinkle with more of the cinnamon
sugar. Cut in half and bake in a
preheated oven at 350 for 10 minutes.
You may decorate with powdered
sugar or coca powder.
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
RESTAURANT PIER 7
Executive Chef: Ceferino Maduli III
Airdate: May 25, 1997
Hawaiian Waters Bouillabaisse
1 piece 5 oz HAWAIIAN SPINY LOBSTER TAIL
1 piece 3 oz ONAGA FILLET
2 pieces U 15 AMA EBI PRAWNS
2 pieces 10/20 SCALLOPS
3 pieces mussels
Soup Base
2 Tbs OLIVE OIL
1 stalk LEEK, chopped
1 medium ROUND ONION, diced
2 stalks CELERY, diced
4 ripe ROMA TOMATOES, peeled,
seeded & diced
1 Tbs TOMATO PASTE
2 pieces BAY LEAF
2 cloves GARLIC, sliced
2 medium GINGER, pressed
12 small FENNEL BULB, chopped
12 Tbs SUGAR
1 pinch SAFFRON
1 quart FISH STOCK
SALT & PEPPER to taste
Garnish
1 bunch OGO
1 bunch BABY RED MUSTARD CABBAGE
3 pieces BABY TUBULAR CHIVES
2 pieces MACNUT GOAT CHEESE AND CHERVIL WONTONS
Method: Heat the olive oil in a medium
size soup pot, add the leeks, onion,
celery and fennel. Cook until translucent.
Add the tomatoes, tomato paste, bay leaf,
ginger and fish stock. Simmer for about
15 minutes add salt, pepper and sugar
to taste. Remove from heat, add saffron,
strain and set stock aside.
Preparation: On medium fire, bring
soup to a boil and add fish, scallops
and mussels. Simmer for a few minutes
until cooked and add the shrimp and
lobster. Cover and remove from heat.
Place in a bowl and garnish with ogo,
chives, red mustard cabbage, macadamia
nut goat cheese and chervil wontons.
Enjoy!
Lemon Grass & Schichimi
Miyagi Oysters
5 pieces MIYAGI OYSTERS
2 Tbs LEMON GRASS, chopped
1 Tbs PEANUT OIL
1 Tbs MUSHROOM SOY SAUCE
12 Tbs SCHICHIMI PEPPER
12 cup PEANUT OIL
TAMARIN HOISIN BBQ SAUCE
Method: Mix all ingredients together
in a bowl. Put a tsp of mixture on
each oyster and steam for 30 seconds.
Drizzle Tamarin hoisin BBQ sauce over
each oyster. Enjoy!
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