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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
Taste of Lahaina 1996
Lokelani Fresh Island Seafood
Airdate: September 7, 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.
Send questions, comments, suggestions to
suresave@suresave.com
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
MIN MIN RAMEN
Okinawa, Japan
Airdate: September 14, 1997
Min Min Ramen
1 cup Ramen Noodles, boiled 2 Tbs Miso Red 1/2 tsp Bon Ito Powder
1/2 tsp Sesame Oil 2 cups Broth 1/4 tsp Sugar 1/4 cup par boiled bean
sprouts Sliced Pork nori Won Bok Leaves For complete instructions, please
refer to show.
Goya Champuru (Stir Fry Bitter Melon)
1/2 block Tofu, cubed 1/4 lb sliced Pork 1/4 lb Spam. chopped 1/2
lb sliced Bitter Mellon 1/2 tsp Hondashi Powder dash of shoyu Salt &
Pepper to taste 1 Egg For complete instructions, please refer to show.
Gyoza
1 lb Ground Pork, browned 1/2 cup finely chopped Brown Onion 1 cup
finely chopped Won Bok (all liquid squeezed out) 1 clove chopped Garlic
Salt and Pepper to taste 1 tsp Sesame Oil Gyoza Wrappers Combine all
ingredients. Stuff filling into Gyoza Wrappers. Fry Gyoza over medium heat
with cover.
Send questions, comments, suggestions to suresave@suresave.com |
Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
SCOTTS SEAFOOD RESTAURANT
Chef: Scott Whitman
Airdate: September 21, 1997
Spicy Ahi and Lobster Napoleon
2 oz Diced Ahi 1 Tbs Green Onion, chopped 1 tsp Mayonnaise 1/2 tsp
Sambal Pinch of Salt 1 tsp nori, shredded In a bowl, mix all ingredients
together 1 1/2 Avocado Lemon Juice, to taste Salt, to taste 2 oz Lobster
meat 1 tsp Tobiko caviar 1/2 tsp Mayonnaise Lemon Juice, to taste Salt, to
taste Layer inside metal ring, ahi first, avocado second and lobster meat
last. Unmold onto a small bed of greens. Garnish plate and serve.
Champagne Vinaigrette
1 Tbs Shallots, minced 1 tsp Fresh Thyme, chopped 1 tsp Parsley,
chopped 1/4 cup Champagne Vinegar 1/3 cup Olive Oil 1/4 cup Extra Virgin
Olive Oil Salt & Pepper, to taste Wisk all ingredients together. Toss
green beans, fennel and frisee with the vinaigrette.
Crispy Potato Cake
1 Russet Potatoes, shredded, do not rinse Juice of 1/2 lemon, to
prevent discoloration Salt & Pepper, to taste In a small frying pan,
with 1 Tbs clarified butter, cook slowly until one side is crisp, then
flip to crisp other side. Remove and drain on paper towel. Sauce plate
with leek sauce. In the center of the plate, spoon a small portion of
mashed potatoes. Top the mashed potatoes with the crispy potato cake. Then
arrange the salad on top of the crispy cake and nestle the fish in the
salad. Serve.
Pancetta Wrapped Onaga with Leek Sauce
6 oz Onaga 2 oz Pancetta Thinly slice pancetta and wrap around
Onaga. Pan roast approximately 3 minutes on each side. Sauce 1
Leek, sliced and washed 2 Shallots, sliced 3 Shiitake mushrooms, thinly
sliced Cook until soft. Add 1/2 cup white wine and reduce by half. Add 2
cups clam juice and reduce by half. Add 1/2 cup cream and boil 2 minutes.
Remove from heat, puree, strain and return to pan. Bring back to boil and
wisk in 2 oz cold butter. Season with salt and pepper.
Green Bean, Fennel and Frisee Salad
1 oz Green Beans 1/2 oz Fennel, shaved thin 1/2 oz Frisee
Send questions, comments, suggestions to suresave@suresave.com |
Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
Muriel Miura
Airdate: September 28, 1997
Fried Chicken Drummettes
Dipping Sauce: 1/2 cup soy sauce 1 clove garlic, minced 3
Tbs sugar 2 drops sesame oil 1 tsp Togarashi (Oriental hot pepper) 1 stalk
green onion, minced 5 lbs chicken drummettes 2 eggs, well beaten 1 cup
flour 1/2 gallon canola or vegetable oil for frying Mix together all
ingredients for dipping sauce, set aside. Dip chicken in beaten eggs, then
roll in flour until well coated. Deep fry in 375¼ oil until browned;
drain on absorbent paper. While hot, dip in to dipping sauce.
Japanese-Style Cooked Pumpkin
1/2 medium pumpkin, seeded 2 Tbs vegetable oil 1 1/2 - 2 cups water
1/2 pkg (.225 oz) Dashi-no-moto (powdered soup base) 1 Tbs soy sauce 1 tsp
mirin 1 tbs sake Cut pumpkin into 2 inch cubes and trim skin off. Heat oil
in deep skillet or Dutch oven. Cook pumpkin in oil for approximately 1
minutes on high heat, stirring quickly to prevent burning and sticking.
Add water, sugar and Dashi-no-moto. Cover and cook until pumpkin is
tender. Combine soy sauce, mirin and sake; add to pumpkin mixture. Stir to
coat pumpkin. Cover and cook for 15 minutes on low heat. Turn heat off and
let stand in pot for another minute to improve flavor.
Noodles Chow Fun
2 Tbs canola oil 1/2 lb char siu, cut into strips 1 small onion, sliced 1
medium carrot, julienned 3 sheets look chow fun noodles, cut into 1/2 inch
strips 2 Tbs soy sauce 2 Tbs oyster sauce 1/4 tsp pepper 1 pkg (12 oz)
bean sprouts 1/2 cup green onion, cut into 1 inch lengths Heat oil in a
large skillet or wok and stirfry char siu for 15-20 seconds. Add onion
slices and carrots; stirfry 20 seconds. Add look fun, soy sauce, oyster
sauce and pepper. Add bean sprouts and green onion; stirfry an additional
10 seconds.
Kona Inn Banana Bread
Makes TWO 1-pound LOAVES 2 1/2 cups cake flour 1 tsp salt 2 tsp
baking soda 1 cup butter or margarine 2 cups sugar 3 large eggs 6 ripe
bananas, mashed 3/4 cup chopped nuts, optional Sift together flour, salt
and baking soda; set aside. Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Alternately,
add dry ingredients and banana to butter-sugar mixture (beginning and
ending with dry ingredients). Mix only until blended Add nuts if
applicable. Pour batter into two lightly greased 1 pound loaf pans which
have been lined with wax paper. Bake at 350¼ for 60 minutes or until
done. Cool. If desired, drizzle with sugar icing or sprinkle with
confectioners sugar.
Send questions, comments, suggestions to suresave@suresave.com |
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