Hawaii's Kitchen May 1998 Recipes

Recipes provided by KHON Fox 2

Airdate: May 3, 1998

Halm's Kim Chee Stir Fry

1 tsp vegetable oil 1/2 onion, sliced 1 can Spam, julienne 12 oz bottle Halm's Won Bok Kim Chee, drained & roughly chopped 10 oz bottle Halm's Head Cabbage Kim Chee, drained 1/4-1/2 cup Man Nani BBQ Sauce Heat oil in wok, add onions and saute til softened. Add spam and saute. Add drained kim chee and BBQ sauce; mix together. Simmer 3 to 5 minutes to heat. Serve immediately over hot rice.

HALM'S KIM CHEE PASTA SALAD

16 oz pkg Linguine 12 oz bottle Halm's Won Bok Kim Chee, julienne 10 oz bottle Halm's Cucumber Kim Chee, chopped 1 block (6.5 oz) Kamaboko or imitation crab meat, julienne 1/4 - 1/2 bottle Tropics Oriental Salad Dressing Break linguine into thirds. Boil in salted water with a dash of oil til al dente. Mix all ingredients, chill and serve.

HALM'S KIM CHEE DIP

8 oz block cream cheese, softened 12 oz bottle Halm's Won Bok Kim Chee, drained & chopped, reserving juice 1 stalk green onions, chopped (optional) In a mixing bowl, add softened cream cheese and mix with a wooden spoon. Add reserved kim chee juice to desired consistency. Add chopped kim chee and green onions, stir to combine. Serve chilled with crackers or chips.

Recipes provided by KHON Fox 2

Airdate: May 10, 1998

Stuffed Opakapaka

2 1/2-3 lbs. opakapaka 3 lup chong (sliced in slivers, horizontally) 3/4 cups thinly sliced green onions 1/2 cup thinly sliced shiitake mushrooms 1/2 cup chopped parsley 1/4 cup thinly sliced ginger 1/2 cup shoyu 1/4 cup peanut oil 1/4 cup sesame oil 1) Stuff fish with lup chong and add a pinch of salt with some lup chong on top of fish. 2) Steam fish for about 8-10 minutes (depending on size of fish). 3) Remove from steamer, and place on a big platter. 4) Spread lup chong on platter with green onions, mushroom, ginger, parsley around the fish and sprinkle some green onion on top of the fish. 5) Heat peanut oil and sesame oil together until very hot. 6) Pour hot oil on top of fish, which will sizzle. 7) Pour shoyu on top of fish and it'll mix with the oil. 8) Enjoy!

Beef Tomato Ala "Boy-Zing"

1 lb. stir fry beef l large round onion 1 large bell pepper 3 Stalks of celery 2 large tomatos 1/4 cup shoyu (ok to taste) 1 tsp. garlic salt (ok to taste) Cut round onion into slices, diagonally cut bell peper and celery, cut tomatos into thirds and set aside. Cut meat into thinner strips. Rub in garlic salt. Place meat into frying pan (no oil). Stir fry until meat has turned brown. Add onion and stir fry until it is partially limp. Stir in celery and bell peppers, let it cook for 3 minutes. Add shoyu to your taste. The juices from the above ingredients and shoyu will be gravy. Lay the tomatoes on the top, turn burner to low for 5 minutes. Serve with rice.

Recipes provided by KHON Fox 2

Airdate: May 17, 1998

Poor Man's Seafood Plate Potato - Imitation Crab Cake

Serves 5-6 3-4 cups mashed potatoes (leftovers may be used) 1 can water chestnuts, chopped coarse 1 egg 1 1/2 Tbs mayonnaise 1 tsp sesame oil 2 Tbs oyster sauce green onions, chopped Chinese parsley, chopped salt and pepper, to taste 1 lb imitation crab chunks, broken up Mix all ingredients. Form into patties. Dip into egg, then panko. Fry in oil. Serve with shoyu-mustard sauce or shoyu cream sauce with Mahimahi.

Shoyu Cream Sauce with Mahimahi

1 lb frozen Mahimahi, sliced (marinated in salt, pepper, lemon juice and Worcestershire sauce) garlic & onion, chopped ginger, cut into fine slivers Shiitake mushrooms, soaked & sliced 1 can chicken broth 4 oz milk or half & half fish sauce, to taste shoyu, to taste lime juice, to taste wasabi, to taste (optional) Sear Mahimahi, remove from pan. Cook onion, ginger and mushrooms in a small amount of chicken broth until limp. Add fish sauce, shoyu, lime juice and the rest of chicken broth; simmer. Lower heat, add half & half and wasabi, along with Mahimahi. Garnish with chopped Chinese parsley and black sesame seeds.

Boneless Stuffed Opakapaka with Caper Sauce

2 lbs Opakapaka (Brown Snapper) 1 lb shrimp, cleaned and deveined 1 can crab meat (optional) 1/2 cup butter 1 onion, finely chopped 2 sticks celery, finely chopped 1 red pepper, seeded & finely chopped 1 green pepper, seeded & finely chopped 4 green onions, finely chopped 1 Tbs garlic, chopped 1 Tbs parsley, chopped black pepper, to taste 2 cups bread crumbs Fish or chicken stock FISH PREP Clean the Opakapaka. Slice down each side of the center bone to the tail. Using poultry shears, cut bones on each side connected to the center bone. Cut the center bone out. Using long nose pliers, pull out the bones on each fillet. Be sure not to tear the fillet or puncture the fish. Wash the fish well inside and pat dry. Season with salt and pepper. Set aside. STUFFING Melt butter or margarine in a sauce pan. Add onions, celery, red peppers, green peppers, garlic and green onions. Cook for about 3 minutes to soften the vegetables. Add shrimp and crab to the vegetables; cook for 2 minutes. Add pepper and parsley. Remove from heat. Add bread crumbs and fish or chicken stock to desired moisture. Stuff cavity of Opakapaka and place in a baking dish. Place remaining stuffing around the fish. Bake uncovered in a pre-heated 350 deg. F oven for about 30 minutes or until desired doneness. If desired, brown under the broiler briefly before serving. SAUCE 2 Tbs butter 2 Tbs flour 1 cup half & half salt and pepper, to taste splash of lemon juice splash of white wine dash of Worchestershire sauce 2 Tbs capers Make a roux by melting butter and whisking in flour. Add half & half and whisk for a few minutes, until thickened. Simmer over low heat to burn out the flour. Add remaining ingredients to taste.

Recipes provided by KHON Fox 2

Airdate: May 24, 1998

David Paul's Diamond Head Grill Reconstructed California Roll

Serves 4 1/4 cup sushi rice 3 Tbs avocado relish 3 Tbs Dungeness crab salad 1/2 tsp wasabi tobiko caviar 2 Tbs cilantro vinaigrette 1/2 Tbs tobiko caviar (seasoned with chili oil) pinch deep fried nori, julienne 1 Tbs European cucumber, diced 1/4 tsp black sesame seeds 1/4 tsp sesame seeds, toasted Sushi Rice 1 cup calrose rice 1 3/4 cups water 2 Tbs mirin 2 Tbs rice wine vinegar Combine rice and water; cook in a covered, heavy bottomed saucepan on low heat or in a rice cooker. When fully cooked, remove from the pot and place on a sheet pan. Drizzle the mirin and vinegar over the rice, then mix. This will make rice shiny and not too sticky. Avocado Relish 3 lbs ripe avocados 6 Tbs Maui onions, finely chopped 1/2 cup cilantro, chopped 1/2 cup creme fraiche to taste, salt and pepper Peel and seed avocados; dice into medium pieces. Gently fold in onions, cilantro and creme fraiche. Season with salt and pepper. Cover and refrigerate until ready to use. Dungeness Crab Salad 3 lbs Dungeness crab meat, picked 2 egg yolks 1 cup salad oil 2 Tbs wasabi paste 2 Tbs apple cider vinegar 2 Tbs lime juice 1 Tbs shallots, minced to taste, salt and pepper 1/2 cup chopped chives. Pick through crabmeat and squeeze out all excess moisture. Make an aioli with the eggs, oil, vinegar, lime juice and wasabi. Fold the aioli into the crabmeat. Season with salt and pepper; add chives. Keep refrigerated until ready to use. Cilantro Vinaigrette 1 cup cilantro leaves and stems 1 cup rice wine vinegar 1/2 cup mirin 2 Tbs ginger, minced 2 Tbs pickled ginger, minced 1 Tbs garlic, minced 3 cups peanut oil to taste, salt and pepper Combine vinegar, mirin, both gingers, garlic and cilantro in a blender; puree until smooth. Slowly add the oil, while blender is running, and continue to form an emulsion. Season with salt and pepper as needed. Thin with more vinegar or mirin if dressing is too thick. To Plate California Roll: 1. Form sushi rice in the center of a cold appetizer plate using a ring mold. 2. Repeat for the avocado and then the crab salad. 3. Place wasabi tobiko in the center of the crab salad. 4. Place fried nori on top of the roll. 5. Place cilantro vinaigrette into a squeeze bottle and sauce the plate. 6. Garnish with chili tobiko, cucumber and sesame seeds. ENJOY!

JACK DANIEL'S MAUI ONION SOUP

Serves 12 2 Tbs clarified butter 2 Tbs grapeseed oil 1 lb Maui onions, julienne 3 lbs onions, julienne 4 Tbs shallots, minced 2 Tbs garlic, minced 375 ml Jack Daniel's Whiskey 1 gal veal stock 1 Tbs cornstarch to taste, salt to taste, freshly ground black pepper 5 each chervil leaves In a large, heavy bottomed sauce pot, caramelize the onions, garlic and shallots in grapeseed oil and clarified butter. Deglaze with the Jack Daniel's and using extreme care, allow the alcohol to flame off. Allow to simmer for 10 minutes, then add the veal stock. Simmer the soup until the onions become tender and the flavor has developed. Make a slurry using some of the soup and the cornstarch. Whisk into the soup in a slow steady stream. Adjust the seasoning with salt and pepper to taste. Plating: Place the soup in a warm soup bowl. Garnish with a crouton that has been topped with Gruyere cheese and baked in a 350º oven until golden brown. Garnish with chervil leaves.

Recipes provided by KHON Fox 2

Steve Armoral
Cucina Pacifica
Airdate: May 31, 1998

ITALIAN WHITE BEAN HUMMUS WITH CUCUMBER SALAD & FRESH MINT

Hummus 1 cup cooked Italian white beans 6 Tbs tahine 1/4 cup water juice from 1 lemon 1 each chili pepper salt, to taste 3 cloves garlic 1/4 cup olive oil Blend all ingredients in an osterizer. Serve in a bowl. Cucumber Salad (optional) 4 fresh mint leaves 1/3 cup cucumber, sliced 1/3 cup tomato, sliced salt and pepper, to taste Heat a piece of pita bread. Fill pita pocket with hummus; top with mint leaves, cucumber, tomato, salt and pepper.

CRISPY OPAKAPAKA WITH ROASTED ROOT VEGETABLES AND HERBED MUSTARD DRESSING

Roasted Vegetables 4 medium beets 12 new carrots 4 small new potatoes 1 large sweet potato 2 parsnips Wash, scrub and rub all vegetables with olive oil. Season with salt and pepper. Fish Four 4 oz Opaka fillets 4 Tbs olive oil seasonings, to taste In a non-stick pan, heat oil and place fillets skin side up. Cover and sear fish on one side only. Herbed Mustard Dressing 1/4 cup dijon mustard 2 Tbs red or white wine vinegar fresh chopped herbs, to taste chopped garlic, to taste black pepper and salt, to taste 1/4 cup olive oil Place ingredients in a mixing bowl. Slowly whisk in olive oil.