Hari's Kitchen Jan/Feb 1998 Recipes

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

Tom's Place
Airdate: January 11, 1998

CHICKEN POT PIE

(SERVES 4) Creamed Chicken Filling: 2-3 lbs whole chicken 1 block butter 1 cup flour 5 cups chicken broth (from boiled chicken) 1 1/2 cups evaporated milk 1 cup each, onions, celery, peas & carrots salt & pepper Boil chicken in water for 60 minutes. Save chicken broth and set aside. Shred chicken and let cool. In large saucepan, mix flour and butter to form a roux. Stir in chicken broth at medium heat. Add evaporated milk and vegetables. Blend well and add salt and pepper to taste. Mix until smooth. Remove from heat and let cool Crust: 4 1/2 cups flour 3 1/2 cups shortening 1 2/3 cups water 3 Tbs salt 3 Tbs sugar 1 egg Mix ingredients and shape into 11/2 inch wide log. Cut into 8 pieces. Roll each piece evenly until 1/8 inch thick. Line 4 pot pie foil pans 6 inch type) with crust and save remaining 4 pieces for top crust. Fill pans with 11/2 cups of cooled creamed chicken mixture. Cover tops with last 4 crusts. Seal with water and trim edges. Brush with egg wash (whipped egg). Bake at 375OF for 30 minutes or until filling overflows.

BANANA CREAM TARTS

(SERVES 6) Crust: 1 1/2 cup pastry flour 1 3/4 cup shortening 3/4 cup water 1 1/2 Tbs salt 1 1/2 Tbs sugar Mix all ingredients and roll into 6 balls (golf ball size). Roll until 1/8 inch thick. Turn 6 tart pans upside down and cover with pieces. Trim edges and bake (upside down) at 375 deg for 20 minutes. Remove crusts from oven and turnover. Put crusts on inside of pans and bake for another 5 minutes. Remove and let cool. Filling: 2 cups milk 1/3 cup sugar 3 1/2 Tbs cornstartch 1/4 cup water 2 large eggs 2 apple banans, sliced pinch of salt whipped cream Boil milk, sugar and salt in medium saucepan. Whisk and lower heat. In a separate bowl, mix cornstarch, water and eggs until blended. Add mixture to saucepan and whick at high heat until thickened. Let cool. Spoon cooled custart into tart pans. Add sliced bananas and cover with another layer of custard. Top with whipped cream. Refrigerate.

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

Yen King Restaurant
Howard Company Airdate: February 8, 1998

Black Mushroom Chicken

1/2 lb chicken breast 1 cup water 1 egg white corn-starch solution cooking oil 1/4 lb sliced bamboo shoot 1/4 lb black mushroom 1 cup stork chicken broth 1 tsp cooking wine (sauteme) 1 tsp soy sauce 1 tsp sesame oil 1 Tbs oyster sauce dash of salt dash of sugar Slice chicken breast and marinate with water, egg white, dash of corn-starch and cooking oil. Let stand for half an hour in a refrigerator (ideally over night). Put bamboo shoots in boiling water for 30 seconds and drain. Soak dry black mushroom in warm water for one hour, cut into 1 inch size pieces. Heat wok till hot (about 30 seconds), add 6 cups (2 ladles) of cooking oil and heat oil for 10 seconds. Add marinated chicken sliced, separate meat with a ladle for 5 seconds, then add black mushroom and bamboo shoots, stir for 10 seconds till oil starts to boil. Drain and keep leftover oil in the wok. Add chicken broth, cooking wine, oyster sauce, sesame oil and oyster sauce, salt and sugar into wok. Stir and add corn-starch solution to thicken the sauce. Add chicken, mushroom and bamboo shoots into the wok. Toss, stir and toss.

Steamed Fresh Fish Fillet

1 2 lbs fresh fish fillet (3/4 inch thick) 2 Tbs soy sauce (regular) 1 tsp soy sauce (dark) dash of sugar 1 tbs cooking wine cooking oil 1/2 oz shredded ginger GARNISH: green onion Chinese parsley Thaw, if necessary, slowly in running water (but not directly over the flesh) or by means of microwave* for 3-5 minutes. Rinse with fresh water and place on a plate. Heat water in a wok or pot suitable for steaming and bring to boil. Steam fish fillet for about 12-15 minutes; dump the murky fluid and transfer fish to a new plate. Place ginger and fresh green onion over the steamed fish; sprinkle sugar evenly , then add cooking wine, regular soy sauce and dark soy sauce. Heat 5 Tbs cooking oil to boiling in a wok, ladle about 2-3 Tbs and pour over fish from head to tail. Garnish with Chinese parsley and serve. * Via microwave, frozen product should be re-defrosted or thawed in at least 2 defrosting stages, i.e. defrosting half way, dipping in fresh water for 2O seconds.

Spicy Hot Garlic Eggplant

1 lb eggplant cooking oil 2 oz boneless minced pork 1 tsp minced garlic 1/2 oz dried chili pepper 1 Tbs cooking wine 1 tsp soy sauce green onions (cut into 20/2²pieces) 2 oz bamboo shoot 1 oz black fungus (dried) 1 oz straw mushroom 1 cup stock chicken broth dash of salt 1 Tbs sugar 1/2 tsp vinegar 1 Tbs corn-starch solution Partially peel skin off eggplant lengthwise (save some skin for firmness and color). Cut eggplant into 2 inch size strips and deep fry in hot (450oF) cooking oil for 2 minutes. Drain and set aside. Heat wok until hot (about 30 seconds); add 1 Tbs cooking oil; put minced pork, minced garlic and cut-up chili pepper into wok. Stir for 3 seconds. Add cooking wine, soy sauce, 10 pieces chopped green onions, bamboo shoots, black fungus and straw mushrooms into wok. Stir and toss several times. Add chicken broth, salt, sugar and vinegar. Stir and toss a couple of times and simmer for about 1 minute till boiling. Add 10 pieces of green onion, then add corn-starch solution to thicken the broth. Stir and toss. Enjoy!

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

Planet Hollywood
Airdate: February 15, 1998

Captain Crunch Breading

YIELD: a lexan full 24 bags Cap¹n Crunch (2#, 2 oz each) 44 lbs Corn Flakes Crumbs Place cereal through HOBART MIXER on the fine grating blade on speed #1, catch crumbs in ³A² Lexan. Alternate, for every 1/2 bag of Cap¹n Crunch add one pound of Corn Flakes. Mix well., Continue until all batches are done. Cover label and date. Store at room temperature. There will be no chunks in the mixture. Seasoned Flour For Breading 50 lbs flour 7 lbs granulated onion 7 1/2 lbs granulated garlic 3 3/4 lbs ground black pepper N0TE: Mix well in HOBART MIXER with the paddle on speed # 1. Method For Breading Chicken Tenders 1) Ensure a clean and proper work space. 2) Obtain required amount of tenders from cooler (do not take too much out at one time, you do not want to promote bacteria growth.) 3) Have a six inch pan with one gallon seasoned flour on the prep table. 4) Have a six inch pan of eqq wash ready on the table next to the flour (use 6 cups pasteurized eggs to one gallon of milk for wash). Also place a four inch 1/2 perforated pan inside of pan. 5 ) Have a six inch pan with Cap¹n Crunch breading next to the egg wash. 6) Be sure to wear gloves when preparing this product. 7) Place two handfuls of chicken tenders into the flour. 8) Move them around being sure to coat all the tenders (do not squish the tenders), 9) Shake off excess flour and dip into egg wash, being sure to coat all the tenders. 10) Lift the tenders out of the egg wash, then put in the Cap¹n Crunch breading. 11) Move the tenders around in the Cap¹n Crunch to be sure to coat all the tenders (do not squish the tenders). 12) Lift the tenders out of the Cap¹n Crunch and shake off excess. 13) Place the breaded tenders into a two-inch pan lined with wax paper, one layer at a time (try to line pan up as tight as possible, but do not overlap tenders). 14) Cover each layer with wax paper. 15) Stack three layers to a pan (any more creates too much weight and tenders become wet). 16) Cover, label and date. 17) Store in the correct place in the cooler, rotate properly and never stack pans on top of each other. Garlic Cream Sauce YIELD: 16 gallons 6 1/2 lbs butter 4 lbs minced shallots 1 lb minced garlic 6 1/2 lbs all purpose flour 15 gallons heavy cream 1 cup white ground pepper 1 cup salt 3 cups julienne basil (1/8 inch) 6 lbs Parmesan cheese In tilt-skillet, on medium heat, melt butter. Add shallots and garlic. Saute for 3 minutes. Slowly whisk in flour to make the roux. Cook for 5 minutes. While stirring add heavy cream and rest of ingredients. Bring to a boil, reduce temperature and simmer for 10 minutes. Transfer to a 5 gallon container. Ice bath. Label, date, day dot, and store in walk-in cooler. Basil Cream Sauce YIELD: 4 1/4 gallons Acquire 4 gallons of cooled garlic cream sauce. Separate most of the oil layer from the solids of the prepared basil pesto. Reserve the oil portion for use in the L.A. Lasagna. Add 16 oz. of solids remaining, to the garlic cream sauce (mix when still warm and loose to better incorporate ingredients). Add 6 oz of cooled blanched spinach. Immersion blend all ingredients together. Transfer to appropriate container. Label, date, day dot, and store in the walk-in. Creole Mustard Sauce YIELD: 13 gallons 8 gallons mayonnaise (heavy) 2 gallons Creole mustard 1 gallon American yellow mustard 1 gallon horseradish (Kraft blue label) 2 1/2 cups cider vinegar 1/2 cup Worcestershire 1/4 cup Tabasco 3 cups red wine vinegar 2 cups water 1/2 cup cayenne pepper 1 cup salt 2 quarts green onions (sliced into 1/4² pieces) 2 quarts chopped garlic 2 quarts trinity: 24 oz green pepper (no seeds or stems) 24 oz celery 24 oz onion Measure and cut equal amounts of celery, green peppers and onions roughly. Add all ingredients together in a ³A² Lexan and mix well with immersion blender. Store in plastic container and cover. Label, date, day dot and store in walk-in.

L.A. Lasagna

1 each pasta sheet (7²x10²) 1 Tbs basil pesto 4 oz lasagna cheese stuffing 4 oz bolognese stuffing tempura batter Panko bread crumbs Place pasta sheet with 7² (shorter side) facing you. Separate most of the oil layer from the solids of the prepared basil pesto. Reserve the solid portion for use in basil cream sauce. Using just the oil portion of the pesto, brush entire pasta sheet, except for 1 inch border at the top of the sheet. Place 4 oz. bolognese and 4 oz cheese stuffing on bottom of pasta sheet, 1/2 way up the sheet. Roll up (pinwheel-style). When rolled 1/2 way up, brush top of pasta skin with egg yolk, and continue rolling until finished. Leave lasagna rolled in the plastic cover. Place rolled lasagna in the cooler for 30 minutes before frying. Preheat fryer to 375 degrees F. Dip lasagna into tempura batter and then roll in bread crumbs. Dip each end into tempura batter about 1² again and bread in bread crumbs again. This prevents stuffing from oozing out. Fry for 3 minutes at 375oF in a fryer basket until golden brown. Remove from oil and let drain. Store in a 2 inch perforated hotel pan. Label, date, day dot and store in walk-in.

Cream Sauce

YIELD: 4 1/4 gallons 1) Acquire 4 gallons of cooled garlic cream sauce. 2) Separate most of the oil layer from the solids of the prepared basil pesto. Reserve the oil portion for use in the L.A. Lasagna. 3) Add 16 oz. of solids remaining, to the garlic cream sauce (mix when still warm and loose to better incorporate ingredients). 4. Add 6 oz of cooled blanched spinach. 5. Immersion blend all ingredients together. 6. Transfer to appropriate container. 7. Label, date, day dot, and store in the walk-in.

Creole Mustard Sauce

YIELD: 13 gallons 8 gallons mayonnaise (heavy) 2 gallons creole mustard 1 gallon American yellow mustard 1 gallon horseradish (Kraft blue label) 2 1/2 cups cider vinegar 1/2 cup Worcestershire 1/4 cup Tabasco 3 cups red wine vinegar 2 cups water 1/2 cup cayenne pepper 1 cup salt 2 quarts green onions (sliced into 1/4² pieces) 2 quarts chopped garlic 2 quarts trinity: 24 oz green pepper (no seeds or stems) 24 oz celery 24 oz onion Measure and cut equal amounts of celery, green peppers and onions roughly. Add all ingredients together in a ³A² Lexan and mix well with immersion blender. Store in plastic container and cover. Label, date, day dot and store in walk-in.

Bolognese Stuffing

7 lbs bolognese 1 quart Panko bread crumbs 1 Tbs Italian seasoning 2 tsp salt 2 tsp cracked black pepper Mix all ingredients together.

L.A. Lasagna Cheese Stuffing

20 lbs ricotta cheese 1 lb shredded Parmesan cheese 10 lbs shredded mozzarella cheese 1/2 quart Panko bread crumbs 2 cups fresh chopped parley 2 Tbs coarse black pepper 2 Tbs granulated garlic 6 Tbs Italian seasoning 2 Tbs salt Place all ingredients into the HOBART mixing bowl. Mix on speed 1 for 5 minutes. Transfer to a ³B² Lexan. Label, date, day dot and store in walk-in.

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