Hawaii's Kitchen November 1998 Recipes

Recipes provided by KHON Fox 2

Chef Kenny Walsh Host "Let's Go Fishing" KHON Fox 2 Airdate: November 1, 1998

Papaya-Pineapple Salsa

1 cup papaya, cut in small cubes 1 cup pineapple, cut in small cubes (from can or fresh) 1 cup fresh mint - chopped 1 Tbsp rice wine vinegar 1 Tbsp olive oil 1 cup onion chili pepper to taste Combine all ingredients in bowl and stir well. Serve as side dish to fish.

Weke-'ula

3 lb Weke (scaled and gutted) 1 cup green onion 1 tsp Ginger 1 cup Maui onion garlic salt pepper 2 Tbsp Mayonnaise (optional) Score fish, season with garlic salt and pepper. Fill inside of fish with onions and ginger. If desired coat with mayonnaise. Wrap in foil and place in 325 degree oven for 40-45 minutes or until you smell it.

Caesar Salad

1 rounded tsp minced Garlic 1 rounded tsp minced Anchovies (not anchovy paste) 1 - 2 rounded tsp Dijon Mustard freshly squeezed juice from 1/2 a lemon dash Worcestershire sauce 1 yolk from coddled or raw egg Combine above ingredients in bowl. 9 Tbsp Olive oil (don't use extra virgin or mild varieties) 3 Tbsp Red wine vinegar (keep oil to vinegar 3 to 1) Combine with first ingredients in bowl. Romaine lettuce- if possible, use hearts not greenleaf. Enough for 2 large servings. Unseasoned croutons- to taste Parmesan cheese- Use block, not processed and grated. Pepper- to taste

Recipes provided by KHON Fox 2

Chef Gregory "Bonz" Heath Ka'anapali Beach Hotel Airdate: November 8, 1998

Pan Seared Island Shrimp with Exotic Mushrooms, Tear Drop Tomatoes, Tri-Color Pasta and Feta

1 lb Island Shrimp 1/2 tsp Alae (Hawaiian Red Salt) 1 small Maui Onion, sliced 2 Tbsp Minced Garlic 2 Tbsp Olive Oil 1 splash White Wine, optional 1 oz Shiitake Mushrooms 1 oz Oyster Mushrooms 1/2 oz Pepelao (Wood Ear Mushrooms) 6 each Yellow & Red Tear Drop Tomatoes 4 oz Sweet Cream Butter 1 tsp fresh Lemon Juice 2 oz crumbled Feta Cheese 6 each Ripe Olives 1 lb Tri-Color Linguini or Pasta of choice 1Tbsp diced fresh Red Ogo (seaweed), optional Cook pasta according to instructions. Heat olive oil, alae salt in saute pan. Add garlic, island shrimp, maui onions, mushrooms and tomatoes; toss quickly on high heat. Deglaze pan with white wine and lemon juice, incorporate butter, sprinkle with Feta cheese, garnish with olives and red ogo. Serve on tri-color pasta.

Native Hawaiian Diet

4 oz Sweet Potato - Baked 3 oz Stewed Luau Leaves 6 oz poi 4 oz Pohole Fern Salad - Maui Onions, Ginger & Tomatoes 3 oz Lean Chicken, Fish or Turkey 3 oz Marinated Ogo with Maui Onions & Tomatoes Mamake Tea

Recipes provided by KHON Fox 2

Chef Randall Yates Casa di Amici Winner: Kauai Taro Festival "Taste of Taro" Contest
Airdate: November 15, 1998

Taro Polenta

3 cup Chicken Stock 5 oz Corn Meal 4 oz unsalted Butter 1/2 cup chopped Basil 1/2 cup grated Italian Parmesan (Grana Padano or Reggiano) 2 cup cooked Taro, peeled and cut into small cubes Method: Bring chicken stock to a rolling boil. Whisk in corn meal stirring constantly to avoid lumps. Mixture will thicken quickly. Reduce to medium heat and continue stirring with wooden spoon. Cook for 8 min. Mix in rest of ingredients until combined. Pour onto a buttered sheet pan with edges or an appropriately sized cake pan. Cool in refrigerator. Cut into desired shapes.

Coconut Luau Leaf with Pancetta

1 lb cooked Luau Leaf squeezed dry 1/2 cup chopped Pancetta (unsmoked Italian bacon) Unsweetened Coconut powder chicken stock Method: Saute pancetta in 4 qt. sauce pan till cooked but not browned. Add Luau leaf and reduce heat to medium. Moisten with a little chicken stock. Sprinkle coconut powder to taste. Moisten as needed till mixture is hot.

Kalua Pork Oven Style

1 bone-in Pork Butt 4 Ti leaf Liquid smoke Hawaiian salt and pepper Method: Pre heat oven to 325F. degrees. Salt and pepper pork. Sprinkle generously with liquid smoke. Wrap in Ti leaf then double wrap in heavy duty tin foil. Place in roasting pan and add enough water to cover bottom of pan about 1/2 inch. Roast for 5 1/2 to 6 hours. Check water periodically to keep bottom of pan moist. Turn off oven and let rest for 1 hour. When cool enough to handle but still warm, discard foil and ti leaf and shred meat with two forks. Finish by adjusting seasoning with salt, shoyu and liquid smoke. Stack above on plate, dribble demi-glaze around plate & serve.

Porcini Crusted Chicken In Sun-Dried Cherry-Port Wine-Mushroom Sauce With Parmesan-Basil Polenta Points

This recipe will be for one individual dish as served at the restaurant. 2 boneless skinless chicken breasts. Coat with porcini powder using like flour. If you can't find porcini powder, grind dried porcini mushrooms in a clean spice grinder. Heat a saute pan for about a minute. Add just enough olive oil to saute. Color both sides of chicken, no need to cook thru. Remove from pan. Pour off any oil. Deglaze pan with 1/2 c. port wine, 2 Tbs. balsamic vinegar, 2 oz demiglaze (may be found in gourmet market or try a chef at any good quality restaurant), 2 oz chicken stock, a handful of quartered mushrooms, 1/4 c. sundried tart cherries and salt & pepper to taste. Put back on high heat, slice chicken and return to pan. Reduce to almost sauce consistency, then add 2 pats cold butter and emulsify into sauce. Butter will thicken sauce and add richness and shine. Serve with polenta. PARMESAN POLENTA: This recipe is for 1/2 sheet pan, maybe reduced proportionately. 3qts. chicken stock, 20 oz. fine ground corn meal. Bring stock to boil, whisk in corn meal, reduce heat to med. Polenta will thicken like cream of wheat. Keep stirring for 8 min. Then add 2 c. grated Reggiano Parmesan, 1/2 lb butter and a handful of chopped fresh basil. Stir like crazy off heat until smooth. Pour onto oiled sheet pan and refridgerate until set. Cut in shapes. warm in microwave for 1 to 1 1/2 min. and your set. Enjoy!