Hawaii's Kitchen August 1998 Recipes

Recipes provided by KHON Fox 2

Airdate: August 2, 1998

Deep Fried Island Moi

16 - 20 oz Moi Scale and gut fish. Score diagonally 3 times on both sides of fish. Lightly coat fish in rice flour. Deep fry. Sweet and Sour Sauce 1 cup honey 2 Tbs. tarragon vinegar 1/2 cup Dijon mustard 1/4 yellow bell pepper pinch salt 1/4 red bell pepper pinch cayenne 1/4 green bell pepper 2 Tbs. orange juice 3/4 cup pineapple tidbits 1 Tbs. sherry Combine all ingredients except pepper/pineapple topping in stainless steel mixing bowl. Cut vegetables into julienne strips and combine with pineapple tidbits. Place combined vegetables along with pineapple tidbits in sauce and bring to a simmer. Simmer for ten minutes and serve warm over moi.

Paradise Salad

4 quarts mesclun salad mix 2 oz. orange vinaigrette 3 Tbs. candied walnuts 3 Tbs. mandarin oranges Toss vinaigrette and salad mix in a stainless steel bowl until mix is evenly coated. Plate salad, place walnuts and oranges on top.

Orange Ginger Vinaigrette

1 1/2 cup tarragon vinegar 1/2 cup sugar 1 1/2 tsp. salt 1 tsp. garlic 1 Tbs. ginger pinch black pepper 2 tsp. orange zest 1 Tbs. orange juice concentrate 2 cups olive oil; Wisk all ingredients together in a stainless steel mixing bowl until mixed thoroughly.

Candied Walnuts

3 lbs. halved walnuts 8 oz. butter 4 oz. sugar 4 oz. light brown sugar 1/2 cup maple syrup 1/2 cup honey Heat all ingredients except walnuts until completely melted. Toss walnuts in sugar mixture. Place on a sheet pan and bake at 350 degrees for 5-8 minutes. Gently toss several times while cooling. When completely cool place in airtight container.

Ahi Spring Rolls

1 cup Napa cabbage, fine julienne 1/4 cup shredded red cabbage 2 Tbs. grated carrots 1 1/2 oz enoki mushrooms 1/4 cup sliced green onions 1 Tbs. sesame oil 1 tsp. ginger 1 tsp. garlic pinch of salt pinch of pepper 1 tsp. sambal olek 1 oz softened rice stick Heat sesame oil, saute garlic and ginger for 30 seconds. Combine all of the ingredients in a stainless steel bowl, mix well. Place one lumpia wrapper on a flat surface, place 3 Tbs. of the vegetable mixture on the wrapper. Place 1/2 oz. piece of Ahi on top of the vegetable mixture. Fold bottom edge of wrapper over mixture and roll halfway up the wrapper, flop both ends inward and finish rolling forward. Dab a small amount of egg wash on the end of the wrapper to seal. Deep fry for 2-3 minutes, cut on the bias, serve with dipping sauce.

Asian Dipping Sauce

1/2 cup sugar 1/2 cup water 1/4 cup rice wine vinegar 1 Tbs. lime juice 2 Tbs. fish sauce 2 Tbs. Indonesian selera pinch of crushed chilies Heat water and sugar until dissolved. Serve 2 oz., garnish with chopped peanuts and shredded carrots.

Recipes provided by KHON Fox 2

Airdate: August 9, 1998

Black Bean Onaga (steamed)

MARINADE: 2 Tbs. black beans soaked & crushed 2 Tbs. Hoisin sauce 2 cloves garlic 2 Tbs. oyster sauce 1 Tbs. chili garlic sauce 2 slices ginger GARNISH: Chopped green onions Chopped Chinese parsley 1 1/2 to 2 lb Onaga filet 1. Mix all the ingredients in a bowl. Slice onaga into 3" thick pieces. Marinate the onaga pieces in a bowl for approximately 2-3 hours. 2. Place onaga pieces on a rack in boiling water in a pot. 3. Cover the pot and steam for approximately 10-15 minutes or until each onaga looks flaky. 4. Garnish each piece with green onion and Chinese parsley. Serve.

Sauteed Mahi-mahi

1 1/2 to 2 lb Mahi-mahi filet 3 clove garlic (crushed) 1/4 cup white wine salt and pepper to taste 2 Tbs. butter per each fish piece (totaling approx. 6-8 Tbs. butter) 1/2 tsp. capers per each fish piece (totaling approx. 2-4 tsp. capers) flour 1. Salt and pepper the mahi-mahi filet. Slice the mahi-mahi into 3" thick pieces. Flour each piece and place on side. 2. Heat butter in pan on medium low. Crush garlic and place in with butter while cooking. Add white wine immediately and bring ingredients to cooking temperature. 3. Place mahi-mahi filet in pan and saute on both sides. (Please note that each piece of mahi-mahi needs to have 2 Tbs. butter added into the pan to continue saute) 4. Add 1/2 tsp. capers to pan five minutes prior to completion of each individual filet. Cook with capers for another 2 minutes. Serve.

Recipes provided by KHON Fox 2

Airdate: August 16, 1998

Jay's Tofu Seafood Burgers

2 20-oz containers Aloha Brand firm tofu (drained) 1/3-1/2 lb. fresh ahi (chopped) 1/2 lb fresh shrimp (chopped) 2-3 Tbsp oyster sauce green onions waterchestnuts (chopped) salt - pepper - flour - oil Combine first six ingredients, salt and pepper to taste. Add just enough flour so mixture can be formed into patties. Fry in oil and drain on paper towel.

Pineapple Tofu Shake

5 oz Aloha Brand soft tofu 1 cup pineapple juice 1 tsp lemon juice 1/2 cup cold milk 1/2 tsp vanilla extract 3 Tbsp sugar 1 1/2 cups ice cubes Put all ingredients into a blender. Puree for about 5 seconds then liquefy till ice is crushed & blended well.

Tofu Loaf

1 20-oz container Aloha Brand firm tofu (drained) 3/4 cup mayonnaise 1-2 carrots (chopped) 1 tsp salt 1 pkg. Kamaboko (diced) 1 tsp sugar green onions 1 tsp iriko dashi 1 can waterchestnuts, drain & dice 2 eggs shiitake mushrooms Combine all ingredients together in a mixing bowl and blend well. Place in a greased 8x8 baking pan. Bake at 350š for 45 minutes.

Korean Style Tofu

1 20-oz container Aloha Brand firm tofu flour oil SAUCE: 1/4 cup shoyu 1/4 cup sugar 2 fresh garlic cloves, 2" fresh ginger, (peeled & pressed) (peeled & diced) 1-2 chili peppers green onions (seeded & sliced) Slice tofu into about 6 pcs., drain between 2 cutting boards in sink. Flour tofu and fry till golden brown. Set aside and drain with paper towels. Place all sauce ingredients in saucepan and bring to a boil. Place on tofu when ready to serve.

Recipes provided by KHON Fox 2

Airdate: August 23, 1998

Auntie Pastos' Seafood Stew

6 oz. fish 4 oz. white wine 7 pcs. clams 8 oz. tomato sauce 7 pcs. mussels 1 Tbsp. garlic 3 shrimp (peeled, deveined) pinch basil/oregano mix 3 pcs. crab claws pinch red pepper flakes 3 oz. bell peppers (small dice) chopped parsley ( garnish) 4 oz. calamari olive oil In a hot saute pan add oil. Heat till slightly smoking, add peppers and onions cooking for one minute. Then add fish and calamari. Saute for 1.5 minutes, then add clams, mussels and crab claws followed by the wine, garlic, tomato sauce and the dry spices, bring to a boil and turn down the heat. Simmer till slightly reduced, then add the shrimp and cook until shrimp turn pink and remove to a serving bowl and enjoy!

Auntie Pastos' Red Pepper Calamari

5 whole cleaned calamari tubes 1/4 cup tomato (large dice) 5 (1/2" thick) pcs. mozzarella 1/4 sliced onion Cajun Spice for seasoning 1/4 fresh lemon wedge 5 pcs. sliced pepperoccinis olive oil Stuff calamari tubes with one piece each of mozzarella ( a little shorter than tube) and season to taste with Cajun seasoning. Preferably in a hot cast iron skillet, add calamari into the skillet and cook for 45 seconds, then turn over. After you turn calamari, add onions, pepperoccinis and tomato. Make sure to get all ingredients down into the hot pan so all flavors mix. Cook for another 45 seconds and remove from heat. Squeeze lemon wedge and olive oil over everything and serve in smoking, sizzling skillet!

Auntie Pastos' Chocolate Sin Pie

CRUST: 1 cup graham cracker crumbs 2 Tbs. sugar 3 Tbs. melted butter Preheat oven to 350 deg. In medium mixing bowl mix crumbs and sugar, add the melted butter and mix with fork until completely incorporated and moist. Press into 9" pie tin evenly around all sides (about 1/4" thick) place in oven and blind bake for 10-15 min. until golden brown. Remove from oven and cool on wire rack. FILLING: 1 1/2 cups powdered sugar 1 1/4 sticks softened butter 1 tsp. creme de menthe 2 extra large eggs, beaten 4 oz. semisweet chocolate In medium mixing bowl, gradually add powdered sugar into the softened butter, vigorously whipping until all sugar is incorporated. Continue to whip for 5 minutes more until stiff peaks form. Add beaten eggs gradually until mixed and set aside. Over a double boiler add chocolate and creme de menthe, moving constantly with a whip until completely melted. Remove from heat. Add chocolate mixture to sugar mixture and whip together until filling is thick and syrup-like and one solid color. Pour into cooled pie shell and place in freezer for 4 hours to set. Cut and serve, preferably with a generous portion of whipped cream and toasted sliced almonds.