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Recipes provided by KHON Fox 2
Cook: Frank De Lima
Airdate: July 5, 1998
De Lima's Bachelor Stew
1 lb hamburger
1 small pkg. mixed frozen vegetables
1 small onion, chopped
1 can kidney beans
1 can tomato sauce
salt and pepper
Brown onions with hamburger then add remaining
ingredients. Add salt and pepper to taste and simmer
for 10 minutes.
Tuna De Lima
1 can tuna
1 small onion, chopped
1 tsp equal sweetener or sugar
shoyu
water
Brown onion, add tuna. Fill empty tuna can with
shoyu, half with water and add to pan. Sprinkle
in equal or sugar and cook until mixture is dry.
String Bean Okinawa / De Lima
1/2 lb bacon
2-3 cups string beans
1 small pkg. dried shrimp (Opae)
1 small pkg. SS Simian Dacha
Brown bacon, add shrimp, beans and seasoning
then simmer for 10-15 minutes.
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Recipes provided by KHON Fox 2
Toni Davis: Winner of "Old Hawaii on
Horseback" Stew Contest
Airdate: July 12, 1998
Wagon Train Stew
(Serves 6) 2 lbs Pork Butt or Shoulder Roast, chopped into 1 inch
pieces 4 slices raw bacon, chopped 4 garlic cloves, minced 1 large Maui
onion, chopped 1 cup mild Portuguese sausage, cut lengthwise & chopped
1 cup daikon, chopped 8 dried Shiitake mushrooms, soaked & sliced,
stems removed 1/4 cup flour 2 large potatoes, peeled & chopped 4 cups
chicken broth 1/2 cup dried navy beans, rinsed 1/2 tsp poultry seasoning 1
tsp fresh rosemary, chopped 1 1/2 tsp fresh ginger, peeled & minced
1/2 cup soy sauce 6 cups water In a large pot, saute garlic, onions and
chopped bacon in oil for 2 to 3 minutes on medium heat. Toss pork with
flour. Add pork to oil and brown, stirring frequently. Add sausage, water
and soy sauce. Bring to a boil, then reduce heat to low. Cover and cook
for 1 hour, stirring occasionally. Add dry beans, chicken broth, daikon,
mushrooms, ginger and seasonings. Cover and cook on low heat, stirring
occasionally for 1 more hour. Add potatoes and cook for 30 more minutes.
Turn heat off and let sit for 30 minutes before serving.
Herb Bread Spread
1 loaf French style bread 1 cup mayonnaise 3 Tbs olive oil 1/2 cup
Parmesan cheese, grated 1/4 cup Romano cheese, grated 3 garlic cloves,
minced 4 Tbs fresh chopped herbs: Rosemary, Oregano, Chives and Parsley In
a medium size bowl with a wire whisk, blend mayonnaise and olive oil. Stir
in cheeses, garlic and fresh herbs. Cut bread in half lengthwise. Spread
herb bread spread evenly over bread. Bake in a 350ºF oven for 10-15
minutes until golden brown on top.
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Recipes provided by KHON Fox 2
Chef: David Saccomanno Manager Partner:
Bruce Fabe
Airdate: July 19, 1998
Bar-B-Que & Crab Shack
Hush Puppies 1 1/4 cups all purpose flour 1/2 cup corn meal 1 Tbs
sugar 1/2 Tbs baking powder 1/4 tsp salt 1/2 Tbs dry rub 1/4 cup onions,
diced fine 1 egg 1/2 cup milk 1 Tbs olive oil Combine all dry ingredients
and mix, fold in onions. Whip eggs, add milk and oil. Slowly pour liquid
into dry ingredients until well incorporated, do not overmix. Collard
Greens 1 lb collard greens, cleaned and chopped 2 oz Tasso 1 Tbs butter 1
tsp garlic, minced 1 ounce water Heat saute pan. Add butter, tasso, garlic
and collard greens. Cook 1 minute then add water. Cook another minute
until greens are tender. Season with salt and pepper.
Drunken Hawaiian Smoked Shrimp
7 count Ama Ebi Shrimp 1/2 cup beer 1 Tbs garlic, minced 1 Tbs dry
rub 5 Tbs brown sugar wood chips Mix beer, garlic, dry rub and brown sugar
together and pour over the shrimp. Marinate for 30 minutes. Remove shrimp
from marinade and place in steamer. Pour half the marinade into a small
bowl. In the bottom of the skillet place the bowl of marinade in the
middle and place the wood chips around the bowl. Place the steamer over
the skillet and turn on high heat for 2 minutes. Pour the remaining
marinade over the shrimp and cook another 3 minutes. Remove the shrimp and
serve. Dry Rub (secret recipe) (small amount) paprika kosher salt black
pepper (smaller amount) garlic powder onion powder dry mustard (even
smaller amount) celery seed chili powder cumin powder cayenne powder
Smoked Aioli Sauce
1/2 cup mayonnaise 1 Tbs garlic, minced 1 tsp dry rub 1 Tbs BBQ sauce 1
tsp red wine vinegar 1 pinch parsley, chopped 2 oz smoked shrimp marinade
Place all ingredients together and mix until well combined.
Peach Cobbler
1/4 cup all purpose flour 2 Tbs granulated sugar 1/2 tsp baking
powder 1/2 tsp cinnamon 12 ripe peaches Combine all dry ingredients in
mixing bowl and mix until well incorporated. Slice peaches in half, remove
seeds and slice each half into 6 segments. Place in a large bowl. Mix dry
ingredients with peaches. 1 1/4 lbs unsalted butter 2 1/2 cups flour 1 tsp
nutmeg 1 1/4 cups sugar 2 1/2 cups brown sugar 2 1/2 cups quaker oats Make
sure butter is well chilled. Place all ingredients in a large bowl and mix
in butter until crumbly. Do not let mixture cream. Place peaches in
non-stick baking dish and place cobbler topping over top. Bake at 350ºF
for 35 minutes. Remove from oven, let sit 15 minutes and serve with
vanilla ice cream.
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Recipes provided by KHON Fox 2
American Hawaii Cruises
Chef: Stafford T. DeCambra
Manager Partner: Bruce Faber
Airdate: July 26, 1998
Gingered Black Bean Scallop & Shrimp Salad
Dressing: 1 cup Black Bean Sauce 1/4 cup Hoisin Sauce 2 Tbsp Sherry
Wine 2 Tbsp Rice Wine Vinegar 1/4 cup Macadamia Nut Oil 2 Tbsp Sesame
Seeds, roasted 2 Tbsp Black Beans (rinse & soak for 3 days) Combine
all ingredients for dressing - mix well. For Salad Assembly: 24 pieces
Scallops, cooked, chilled 16 pieces Shrimp, cooked, chilled 1/2 cup
Roasted Peanuts, chopped 1/4 cup Water Chestnuts, sliced 2 Tbsp Pickled
Ginger, julienne 2 each Pineapples, cut in half; fruit removed from
shells, diced 1/4 cup Watercress Tops, cut 1/2", blanched and soaked
2 Tbsp Chinese Parsley, chopped Mix and toss with salad dressing. Refill
into reserved pineapple shells. Sprinkle with fresh chopped Chinese
parsley. Garnish with an orchid and a fresh sprig of watercress. Yields 4
servings.
Fresh Chilled Kona Hayden Mango Bisque
1 pint Hayden Mangoes, fresh, sliced 1 cup Sour Cream 1/2 cup milk
1/2 cup Ginger Ale 1/4 cup Sugar 1 tsp Vanilla 1 tsp Lemon Juice, fresh
squeezed Combine all ingredients in blender, blend until smooth. Chill.
Serve in frozen bowls or cups. Garnish with sliced or diced mangoes, sprig
of fresh mint and an orchid. Yields 6 servings. Fresh papaya or
strawberries may be substituted for mangoes.
Szechwan Shrimp Stir-Fry
1/4 cup Hoisin Sauce 3/4 cup Ketchup 2 tsp Sugar 1 tsp Chili Powder
2 tsp Worcestershire Sauce 1/2 tsp Roasted Chili-Goma Oil 2 Tbsp Macadamia
Nut Oil 1 cup Red & Green Bell Peppers, coarsely chopped 1 cup Snow
Peas, fresh, cleaned 2 cups Pineapple, fresh, cut into chunks 1/4 cup
Green Onions, sliced 4 cups Steamed White Rice 1 Tbsp White Sesame Seeds,
roasted 1 Tbsp Black Sesame Seeds, roasted Method: 1. Combine first 6
ingredients in a bowl until blended; set aside. Heat 1 Tbsp Macadamia Nut
Oil over medium-high heat in wok or large skillet. Add peppers; cook 2 to
3 minutes, stirring constantly. 2. Add Snow Peas, cook 2 minutes
more or until vegetables are tender-crisp. Remove vegetables from pan. 3.
Add remaining 1 Tbsp of oil to skillet, add Shrimp. Cook 2 to 3 minutes or
until Shrimp turns pink. Stir in reserved sauce, Pineapple, green onions
and vegetables, heat until hot. Serve over rice, sprinkled with a pinch of
roasted sesame seeds. Garnish with a fresh sprig of watercress and an
orchid. Yields 4 servings Compliments of: Stafford T. DeCambra,
C.E.C.,C.C.E., A.A.C. Executive Chef American Hawaii Cruises
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