Hawaii's Kitchen April 1998 Recipes

Recipes provided by KHON Fox 2

Mid Pacific Country Club
Airdate: April 5, 1998

Black Bean Soup with Caribbean Spices, Rock Shrimp and Avocado Smoked Corn Salsa

1 lb dried black beans, washed and soaked for 24 hours 1 large onion, finely chopped 2 green bell peppers, finely chopped 1 red bell pepper, finely chopped 1 large firm ripe tomato, peeled, seeded and finely chopped 1/2 jalapeno pepper, finely chopped 3 Tbs garlic clove, finely chopped 1 1/2 oz vegetable oil 1/4 cup cilantro, finely chopped 1 tsp Bijol or Annatto spice 1 1/2 Tbs red wine vinegar 1 tsp ground cumin 1 tsp ground black pepper 1/2 tsp dry oregano 1 bay leaf 1 cup rock shrimp, chopped 2 quarts chicken stock or 1 Tbs chicken base with black bean liquid to taste salt Rinse the black beans under cold running water and drain in a colander. Place the beans in a large saucepan with enough water to cover the beans by 3 inches. Soak beans for 24 hours. Bring the beans to boil over high heat. Reduce heat to simmer. Keeping the pan partially covered, simmer for 1 hour or until beans are tender. Drain the beans, reserving the liquid. Heat oil in a large stock pan. Add onions, peppers, rock shrimp and garlic. Fry for about 5 minutes, stirring frequently. Stir in tomatoes, vinegar, cilantro, jalapeno, spices, chicken stock and reserved black bean liquid. Bring to a boil, then lower the heat and simmer for 30 minutes. Taste to check the seasoning, adjust if necessary. If soup becomes too thick, add more liquid to thin out. Garnish with plantain chips & cilantro sprigs. AVOCADO SMOKED CORN SALSA 2 each avocado, diced & tossed w/ lemon juice 1/4 cup red onion, finely diced 1 cup smoked corn 1 small ripe tomato, finely diced 1 tsp cilantro, finely diced 1 tsp red wine vinegar 1 tsp vegetable oil 1/2 tsp sour orange to taste salt and ground black pepper

Grilled Citrus Herb Marinated Breast of Chicken on Manoa Lettuce Salad with Tomato and Basil Vinaigrette Dressing

6 pieces Boneless and Skinless Chicken Breasts Citrus Herb Marinade 1 piece fresh lemon zest 1 pieces fresh orange zest 1 bunch parsley, chopped 2 Tbs fresh or dry basil, chopped 1 Tbs fresh or dry tarragon, chopped 1 Tbs garlic, chopped 1 cup olive or salad oil 2 piecesb fresh large Manoa lettuce 2 fresh tomatoes, sliced 1 fresh beet, cut julienne Marinate chicken for 30 minutes, add s easoning and grill or roast until fully cooked. Slice and serve warm on Manoa lettuce. Tomato & Basil Vinaigrette (yields 1/2 cup) 2 whole tomatoes, diced, skinned and seeded 2 Tbs shallots or onions, finely diced 2 Tbs lemon juice 1 Tbs sherry or balsamic vinegar 2 Tbs fresh basil, chopped 1/4 cup olive oil 1/2 cup salad oil 1/2 tsp ground black pepper to taste salt Combine all ingredients in a bowl, except olive and salad oil. Mix lightly and slowly add oils to mixture. Adjust seasoning, if necessary.

Mid-Pacific Famous Bread Pudding

1/2 loaf bread (cut into 1 inch cubes) 15 eggs 2 1/2 cups sugar 1/2 quart heavy cream 11/2 quarts milk 2 tsp vanilla extract 1 banana 1/2 cup macadamia nuts Place cubed bread into 18 inch pan, set aside. Mix eggs and sugar with wire whisk. Add in milk, heavy cream and vanilla extract, mix well. Pour mixture over bread cubes. Place sliced bananas on top and sprinkle with macadamia nuts. Preheat oven to 3500 F. Cover pan with foil. Place pan over a double boiler (a pan with water). Bake in 3500F oven for 45 minutes. Uncover and bake for another 15 to 20 minutes or until brown.

Recipes provided by KHON Fox 2

Airdate: April 12, 1998

FRESH AHI/AVOCADO SALAD

1 red tomato 1 bottle virgin olive oil 1 yellow tomato 1 stock green onions, chopped 1 ripe avocado 1 stock Chinese parsley 1/4 cup garlic, diced (cilantro), chopped 1 round onion, diced pinch of salt & pepper 1 cup white wine 6-8 oz fresh Ahi, diced 1/4 cup unsalted butter nori, cut thin 1 tube wasabi Saute onion with butter, 1/8 cup diced garlic and white wine; until onion becomes translucent. Set aside to cool. Cut and smash avocado. Combine 2 Tbs sauteed onions, 1/8 cup Chinese parsley, 1 Tbs wasabi, salt, pepper and Ahi (set aside one long thin slice of Ahi). Mix well (lomi). Slice 2 pieces of red and yellow tomato. Lay down as your base and repeat with yellow- red-yellow-red. Place your ahi-avocado mixture in the center. Pour some of the virgin olive oil around the mixture. Sprinkle with diced garlic, salt, fresh ground pepper and green onions. With your thin slice of Ahi, roll to form a rose and place in the middle of the mixture. Optional: Sprinkle with thinly cut nori.

TIGER SHRIMP PHUKET

1/8 cup shaoxing cooking wine 3-5 pcs shiitake mushrooms, sliced 1 Tbs fish sauce 2-4 pcs Hawaiian or Thai 1 Tbs soy sauce chili pepper, chopped 1 Tbs oyster sauce 4 large eggs 1/8 cup sesame seed oil 1 Tbs ginger, diced 1/2 lb 16/20 shrimp 1 Tbs garlic, diced 1/2 cup carrot, julienne 1/4 cup virgin olive oil 1/2 cup broccoli, julienne pinch salt, pepper & sugar 1/4 cup green onions, 1/2 cup beef broth cut into 1 inch pieces 6-8 pcs Chinese snow peas 1/4 cup Chinese parsley, chopped Mix eggs with oyster sauce. Scramble then set aside. Combine virgin olive oil, ginger, garlic and chili peppers in a wok. Cook until golden brown. Add carrots, broccoli, green onions, Chinese snow peas, shiitake mushrooms and shrimp. Toss-fry till half cooked. Add soy sauce, fish sauce, beef broth and cooking wine. Cook until wine has dissipated. Add salt, pepper and sugar. Add egg mixture with oyster sauce and pour sesame seed oil around the side of wok. Cook until egg is half cooked (still runny). Serve on large plate topped with chopped Chinese parsley in the middle. May be served over Chinese noodles or with rice on the side.

Recipes provided by KHON Fox 2

Airdate: April 19, 1998

WILD BERRY CREPES

2 crepes 2 oz berry mix 2 fl oz raspberry sauce 1 oz butter 1 oz sugar CREPES (yields 10) 2 fl oz all purpose flour pinch of salt 1 tsp granulated sugar 2 eggs 6 fl oz milk 1/2 oz butter In a mixing bowl mix flour, salt and sugar. Mix in eggs, stir until lumps dissolve. Mix in milk, then melted butter. Heat a non-stick saute pan, sprayed with vegetable pan spray. Place 2 fl oz of batter in pan, cook until crepe appears dry. Remove crepe from pan and allow to cool before handling. BERRY MIX 3 oz sugar 3 oz water 8 oz fresh berries Combine sugar and water. Cook on stove until sugar dissolves to create syrup. Add fresh berries to syrup. Allow to cool. TIME TO EAT! Place an ounce of berry filling an inch off center of crepe, fold in half then half again forming a triangular shape. Continue with the remaining crepes and berry filling. Melt 1/2 oz of butter in a saute pan, place 2 crepes in pan and heat lightly on both sides. Remove from pan and place on plate. Add the 1 oz of sugar to your pan and allow to melt, add in raspberry sauce and finish with remaining 1/2 oz of butter. Top crepes with sauce and garnish with fresh berries. Enjoy!

BOUILLABAISSE

olive oil champagne island fish shrimp mussels scallops crab legs bouillabaisse base BOUILLABAISSE BASE 1 tsp olive oil 1/2 oz Maui onion pinch of crushed red chilies pinch of ground fennel pinch of fresh cracked pepper 1 oz leeks 2 oz celery 1/2 tsp garlic, minced pinch of saffron 1/2 tsp thyme shot of champagne 6 fl oz whole pear tomato 6 fl oz fish stock salt, to taste FOR BOUILLABAISSE BASE Sweat onions in olive oil, add fennel, crushed chilies and fresh pepper. Add in leeks and celery. Saute for another couple of minutes. Add in garlic, thyme and saffron; toss, then deglaze with champagne. Add tomatoes and fish stock. Simmer for 15-20 minutes. Add salt to taste. METHOD Saute fish, mussels, shrimp and scallops. Deglaze with a shot of champagne, add in your bouillabaisse base, then crab. Cook and cover until shellfish opens. Transfer to bowl. Garnish with croutons. Enjoy!

Recipes provided by KHON Fox 2

Leina'ala Heine
Robert Cazimero
Roland Cazimero
Airdate: April 26, 1998

Tofu Chicken

2 pkgs chicken (2 lbs ea) 2 bags string beans (3/4 lb) 1 slab tofu 1/2 cup shoyu 2 heaping Tbs sugar Combine chicken, sugar and shoyu in large pan. Simmer for 5 minutes. Slice string beans in half lengthwise. Add beans and tofu to chicken; simmer over low heat until beans are tender.

Pupu Dish - Lomi Opae

3 pkgs opae (dried shrimp) 1 lg Maui onion, diced 2 tomatoes, diced to taste - sugar, shoyu, & vinegar Soak opae in a large bowl of water until soft. Drain. Combine onion and tomatoes with opae. Add sugar, shoyu and vinegar. Enjoy!