Hari's Kitchen October 1997 Recipes

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

Recipes On This Page

Hot Rod Chili
Lauries Famous Hot Fudge Recipe
Royal Steak & Seafood's Garlic Steak
Olive Oil Garlic Marinade
Garlic Sauce
Garlic Butter
Panko Furikake Seared Ahi with Wasabe Cream Sauce
Panko/Furikake Breading Mixture
Wasabe Cream Sauce
Roast 5 Spice Duck Raviolis topped with Shiitake Leek Relish, Plum Sauce, Hawiian Chili Pepper Sour Cream
Strawberry Shortcake with a Berry Biscuit, Grand Manier Custard topped with a Kahaluu Valley Whip Cream Poha Berry Coulis
Pan Fried Opakapaka Black Bean and Lup Cheong (Chinese Sausage) Cream
Mac Nut Hummus
Chinese Black Bean Vinaigrette
Hoisin Honey Glaze
Wasabi Garlic Mashed Potato

Dave Valadez
Airdate: October 3, 1997

Hot Rod Chili

Serves 4 1 lb ground beef (lean) 1/2 lb chuck roast (cut in small pieces) 1 large onion (chopped fine) 1 Tbs chopped garlic 3 Tbs Grandmas Zesty Chili Powder 2 Tbs flour 1/2 Tbs cumin 10 Tbs ketchup 3 Tbs Heinz Hot Ketchup 1 Tbs brown sugar 3/4 cup fresh hot salsa 2 tsp cayenne 1 green bell pepper 1/4 large fresh tomato, diced 1/2 large Anaheim Chile 2 Tbs El Pato Hot Tomato Sauce 1 bottle beer (Michelob) 1 oz medium cheddar cheese salt & pepper to taste On high heat, brown chuck roast beef with bell peppers, onion and garlic. Brown ground beef separately, drain off fat. Combine beef with roast beef mixture. Add salsa and beer. Bring to a boil. Reduce heat and simmer for 1 hour. Add tomato, tomato sauce and chilies during simmering period. Add cheese during last 15 minutes.

Lauries Famous Hot Fudge Recipe

1 cup heavy whipping cream 1/2 cup unsalted butter 1 cup super fine sugar 1 cup dark brown sugar 1 cup Hersheys unsweetened cocoa powder 1 tsp vanilla In a saucepan over low heat, melt butter and whipping cream together, stirring constantly. Add sugars, one at a time and stir until completely dissolved. When all of the ingredients have melted together, stir in vanilla then gradually beat in cocoa powder with a wire whisk. Continue to cook and stir until very smooth. Pour into glass containers and refrigerate overnight. Note: Fudge can be frozen. To reheat: microwave in oven for 30 seconds or heat over a double broiler. Excellent topping for your favorite desert.

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

Airdate: October 12, 1997

Royal Steak & Seafood's Garlic Steak

6-7 oz strip loin of beef (sliced thin, pounded lightly) garlic sauce 2 oz brown sauce with red wine 6 oz olive oil garlic marinade Marinate beef with olive oil garlic marinade and refrigerate for 6 hours or overnight. Grill beef in broiler or saute in pan. Cook to desired doneness. Place beef on plate. Pour heated garlic sauce over beef and serve with your favorite vegetable and starch.

Olive Oil Garlic Marinade

6 fluid oz olive oil 1/2 cup whole peeled cloves of garlic Roast garlic in olive oil in oven at 400 degrees for 20 to 30 minutes. When garlic is slightly brown, remove from oven and let cool. After cooling down, remove garlic by straining oil into another container. Use that oil to marinate the strip loin of beef for one day. NOTE: Fresh herbs like basil, rosemary and thyme may be used for marinade.

Garlic Sauce

2 oz brown sauce 1 oz red wine 1 oz garlic butter Pour red wine into sauce pan let simmer for 30 seconds. Add brown sauce and garlic butter, mix well until smooth.

Garlic Butter

1 lb butter, softened 1 lb margarine, softened 1 small bunch parsley, chopped 1/4 chopped garlic 2 oz white wine 2 Tbs lemon juice 1 tsp dried thyme 1 tsp paprika Mix together by hand whip or electric mixer, softened butter and margarine Add all other ingredients to butter mixture. Store in refrigerator. Yields 2 lbs.

Panko Furikake Seared Ahi with Wasabe Cream Sauce

6 oz Ahi filet 2 cups Panko/furikake bread crumbs 4 oz wasabe cream sauce 2 whole eggs 1/2 cup flour 2 oz oil Make three separate bowls for dipping... 1) flour - small bowl 2) beaten eggs - small bowl 3) panko breading mixture - medium bowl Place oil in saute pan and heat to medium/high. Dip Ahi filet first in in flour, then egg mixture, then panko breading mixture. Place breaded fillet in saute pan with hot oil. Brown one side for 30 seconds then brown other side for 30 seconds. Remove from pan and place on paper towel. Place desired vegetables on plate and top with seared Ahi. Add 2 oz warabe sauce on top of Ahi and 2 oz around the vegetables. Serve with steamed rice and decorate with desired garnish.

Panko/Furikake Breading Mixture

2 cups coarse panko bread crumbs 2 oz nori sesame furikake salt & pepper to taste

Wasabe Cream Sauce

2 oz wasabe powder, mixed with 2 Tbs water 1/2 pint 30% whipping cream 1 fluid oz shoyu 1 tsp oyster sauce (optional) 2 tsp cornstarch mixed with 1 fluid oz water to thicken In a small pot add whipping cream and wasabe/water mixture. Bring to boil, reduce heat, add shoyu and oyster sauce then thicken with cornstarch/water mixture.

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

Royal Hawaiian Hotel
Executive Chef: Thomas Wong
Airdate: October 19, 1997

Roast 5 Spice Duck Raviolis topped with Shiitake Leek Relish, Plum Sauce, Hawiian Chili Pepper Sour Cream

1 each Roast 5 Spice Duck Raviolis 1 oz Shiitake Leek Relish 1/2 oz Plum Sauce 1/2 oz Hawaiian Chili Pepper Sour Cream Roast Duck: 4 oz Roast 5 Spice Duck, julienne 2 oz Shiitake Mushroom, julienne 1 oz Green Onions, julienne 24 ea Roasted Garlic Parsley Pasta, 3 inch rounds Method: Saute shiitake mushrooms. Add duck and combine. Remove from heat and stir in green onions. Adjust seasoning with chili pepper water. Shiitake Leek Relish 1 cup Shiitake Mushrooms, julienne 1/4 cup Leeks, julienne 1/4 cup Maui Onions, julienne 1/2 cup Waimea Tomatoes, julienne 1 Tbs Cilantro, chopped 2 Tbs Balsamic Vinegar 1 Tbs Olive Oil 1 tsp Hawaiian Salt 1 tsp Hawaiian chili pepper water Combine all ingredients together. Chili Pepper Sour Cream 2 cups Sour Cream 1 Tbs Hawaiian or Thai Chili Pepper, chopped to taste Hawaiian salt Combine all ingredients and mix well. Keep refrigerated until needed.

Strawberry Shortcake with a Berry Biscuit, Grand Manier Custard topped with a Kahaluu Valley Whip Cream Poha Berry Coulis

1 each Poha Berry Biscuit 1 1/2 oz Grand Marnier Custard 1 oz Strawberry, sliced 1/2 oz Whip Cream 1 oz Poha Berry Coulis Poha Berry Biscuit 3 3/4 oz Sugar 1/2 oz Salt 3/4 oz Baking Powder 2 oz Cake Flour 16 oz Bread Flour 6 oz Salted Butter, Room Temperature 2 ea Eggs, whole 7 oz Buttermilk 5 1/2 oz Poha Berries, Pureed Incorporate sugar, salt, baking powder, cake flour and bread flour; mix slowly. Do not over mix. Slowly combine eggs and buttermilk with dry ingredients. Fold in Poha Berry. Roll out and cut as desired. Poha Berry Coulis 1 cup Poha Berry 1/4 cup Sugar Combine all ingredients in a sauce pot and heat to melt sugar. Place in blender and puree.

Pan Fried Opakapaka Black Bean and Lup Cheong (Chinese Sausage) Cream

5 oz Onaga filet, skin removed 3 oz Black Bean Lup Cheong Cream Sauce 1 oz Lup Cheong, julienne, fried 1/8 oz Shiitake Mushrooms 1 oz Maui Onion, julienne 3 oz Steamed Rice Season Onaga with salt and pepper. Top with Black Bean Lup Cheong Cream Sauce. Garnish with Lup Cheong, Cilantro, Shiitake Mushroom and Maui Onions. Black Bean Sauce (Yield: 16 fl oz) 1 oz Black Beans 1 1/4 oz Olive Oil 1/2 oz Green Onion, sliced 6 oz Oyster Sauce 5 3/4 oz Heavy Cream In a hot sauce pot add olive oil and black beans. Cook black beans until flavors and aromas are released, being careful not to burn the black beans. Add heavy cream and bring to boil. Remove from stove and fold in green onions. Serve. Oyster Sauce (Yield: 18 fl oz) 1/2 oz Olive Oil 1 oz shoyu 3 oz Oyster Sauce 1/2 oz Garlic 1/2 oz Ginger 1/2 oz Shallots 2 oz White Wash 1/2 oz Sesame Oil 10 oz Chicken Stock 10 oz Clam Juice 1 oz Brown Sugar In a hot sauce pot add oil. Add garlic, shallots and ginger. Cook until flavors and aromas are released. Add shoyu, oyster sauce and sesame oil. Thicken with white wash. Remove and use as needed. Steamed Rice 1 quart Rice 1 quart Water Wash rice until water runs clear. Add water and cover. Place in steamer for 20-30 minutes. When rice is done, remove cover and using a meat fork, gently mix rice to loosen. Cover and let stand for 15 minutes. Use as needed.

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

SHERATON WAIKIKI HOTEL
THE HANOHANO ROOM
Executive Chef: Alan Tsuchiyama
Airdate: October 26, 1997

Mac Nut Hummus

Yield 2 1/2 cups 1/2 cup roasted mac nuts 2 cups garbonzo beans, drained 2 Tbs olive oil 2 Tbs lemon juice 3 Tbs water 1 tsp garlic 10 each basil leaves, medium size to taste salt & pepper In a food processor, puree all ingredients. Serve as a spread on lavosh, breads or as a dip for vegetables.

Chinese Black Bean Vinaigrette

1/4 cup Hoisin sauce 1/4 cup shoyu 1/4 cup rice vinegar 1/4 cup chinese black beans 2 Tbs sugar 1/2 cup salad oil 1/4 cup sesame seed oil 1 Tbs toasted sesame seeds 1/4 cup chopped green onions Combine all ingedients in a blender. Blend until green onions and Chinese black beans are chopped and vinaigrette has emulsified.

Hoisin Honey Glaze

yield: 2 cups 1 cup Hoisin sauce 1/4 cup honey 2 Tbs shoyu 2 Tbs green onion, finely chopped 2 Tbs toasted white sesame seeds 2 Tbs black sesame seeds 2 Tbs salad oil to taste Togarashi Mix all ingredients together and b rush over meats or poultry.

Wasabi Garlic Mashed Potato

4 servings 1 lb russet potatoes, peeled and steamed 1/2 cup heavy whipping cream, hot 2 Tbs butter, soft 1 tsp garlic, chopped 1 Tbs wasabi paste, soft to taste salt & pepper In a large mixing bowl, whip all ingredients together while still hot. Note: Do not over mix or mix when cold. Serve with your favorite meat or fish.