Hawaii's Kitchen October 1998 Recipes

Recipes provided by KHON Fox 2

Airdate: October 4, 1998

"Mousse Of Smoked Eel In Aspic"

Chef: Yves Garnier La Mer Chef de Cuisine (Yield: 16 - 18, 2 oz molds) MOUSSE OF SMOKED EEL: 8 oz smoked eel, passed through a fine sieve (net wt.) 2/3 cup fish stock, thickened 6 Tbsp chicken stock, warm 2/3 cup whipped cream 7 ea gelatin sheets, (1/2 oz total) ground white pepper and salt Skin and bone the eel placing the meat into a food processor. Run for 3 minutes until a puree is formed, and pass through a fine sieve. Mix with the thickened fish stock. Soften the gelatin in cold water, drain well and place in the warm chicken stock. Mix into first preparation. Before the mass becomes hard, whisk in half of the whipped cream. Fold in the other half with a spatula. Quickly place into prepared mold* of your choice and refrigerate. * Coat molds with aspic and decorations before you prepare the mousse. ASPIC: 1 qt. consomme 12 ea gelatin sheets (1 1/4 oz total) Heat the consomme until hot. Place gelatin sheets in cold water until they are soft, and dissolve in the consomme. Note: You can perfume the jelly with herbs, port wine, white wine, etc.. "ONE MINUTE ASPIC": 1 qt. water 3 oz powdered savory jelly 1/3 cup dry white whine Place the savory jelly in the boiling water, mix for 10 seconds and let cool to room temperature. Add the white wine.

"Broadbill Swordfish" with Yellow and Red Tomatoes, Shiitake Mushrooms, Kalamata Olives and Basil Oil

Chef: Jean-Pierre Maharibatcha Orchids Chef de Cuisine (4 servings) Ingredients: 4 Broadbill Swordfish filets, 6 oz each 3/4 cup balsamic vinegar 3/4 cup yellow pear tomatoes 1 cup red pear tomatoes 1/2 cup kalamata olives 3/4 cup shiitake mushrooms, sliced 1 Tbsp garlic, chopped 1/2 tsp fresh rosemary, chopped 1/2 tsp fresh thyme, chopped to taste salt and freshly ground white pepper Basil Oil: 1 cup virgin olive oil 12 leaves fresh basil Method: Saute the filets in a small amount of olive oil until medium rare and light brown. Remove from pan and keep warm. In the same pan, lightly saute the garlic and add (in this order) the mushrooms, tomatoes, olives, vinegar, basil oil, fresh rosemary and thyme. Saute lightly for two minutes (this will be the sauce and garnish for the dish). Season with salt and pepper. Presentation: Place each swordfish filet atop a portion of the garnish and serve.

"Jumbo Shrimp Broiled With Oriental Spices" on Sweet Potato Puree, Essence of Cilantro

Chef: Jean-Pierre Maharibatcha Orchids Chef de Cuisine (2 appetizer servings) Shrimp: 6 each jumbo shrimp, peeled and deveined 1/4 tsp ground star anise 1/4 tsp ground coriander 1/4 tsp ground cumin 1/4 tsp white pepper 1/4 tsp powdered ginger 1 tsp salad oil Combine all ingredients. Marinate shrimp; chill for 30 minutes. Broil for 3 minutes on each side and reserve warm. Sweet Potato Puree: 1/2 lb sweet potatoes, peeled, diced small 2 cups chicken stock 1 Tbsp whole butter salt and pepper to taste Boil the sweet potatoes in chicken stock until soft (10 - 15 minutes), remove from stock. Mash with a potato masher or fork, stir in whole butter and season to taste. Reserve warm. Sauce: 1/4 cup white wine 1/4 cup chicken stock 3 Tbsp butter 1 tsp ginger, chopped 1 Tbsp shallots, chopped 1 Tbsp cilantro, chopped Saute the shallots and ginger in 1/2 tablespoon of butter. When transparent, add the white wine and reduce by 3/4 of original volume. Add chicken stock and reduce by 1/2. Whip in remaining butter and season to taste. Finish with chopped cilantro Presentation: Place sweet potatoes in center of plate arranging 3 cooked shrimp on top. Drizzle 2 tablespoons of sauce around potatoes and serve immediately.

Recipes provided by KHON Fox 2

Rachel Haili
"Haili Hawaiian Foods" Airdate: October 11, 1998

Lomi Opelu

4 medium opelu 1 oz. chopped limu kohu 1/2 tsp. inamona Kukui nut 3 Tbsp. chopped round onion 3 Tbsp. water (iced) 1 diced tomato (optional) Salt to taste Scrape meat off of 4 medium opelu. Lomi with salt & chopped limu kohu. Add finely diced round onion. Salt & kukui nut to taste. Add a little water as desired.

Ogo Namasu

1 lb Ogo (limu manauea or ogo) 1 tomato 1/2 Maui onion 1 cucumber Dried shrimp- optional (soaked til soft) Marinade: 1/4 cup vegetable oil 1/4 cup cider vinegar 3 Tbsp. shoyu 2 Tbsp. salt 1 Tbsp. sugar Pinch of pepper Wilt seaweed, then drain & cut into 3" sections; Combine ingredients for marinade, set aside. Cut tomato, onion & cucumber into strips, add limu & combine with marinade.

Limu Tofu Dressing

1/2 cup limu - salted & chopped fine 1 cup tofu (1/2 block) 1/2 clove garlic 4 Tbs. shoyu Juice & pulp of 1 lemon Dash of oregano, majoram or basil Add all ingredients to a blender & mix until creamy. Use within a week. Can be used as marinade for other fish.

Recipes provided by KHON Fox 2

Beverly Gannon Airdate: October 18, 1998

Chilled Gazpacho with Spicy Ahi Tartare

Makes 2 quarts 1 lb Tomato Concasse 4 oz diced Onions 4 oz diced Red Peppers 6 oz peeled & seeded Diced Cucumber 2 oz Lemon juice 1 oz Olive oil 1 Tbs Lime juice 1 quart Tomato juice salt and pepper to taste 1) puree first 7 ingredients in a food processor 2) add tomato juice 3) add salt and pepper to taste

SPICY AHI TARTARE

1/2 lb sashimi grade Ahi 2 Tbs. mayonnaise 2 tsp. sambal 2 Tbs. chopped scallions 2 tsp. Tabiko Caviar 1 Tbs. chopped cilantro 1) Mix together everything but the fish 2) Chop the fish for tartare 3) Add fish to the mixture and lightly stir together Place a scoop of tartare in a shallow soup bowl. Ladle in the soup around the tartare. Garnish with cilantro leaves and tobiko caviar.

Recipes provided by KHON Fox 2

Chef David Dulude of Antonio's Steak Ribs & Pasta
Located in the Royal Hawaiian Shopping Ctr. Airdate: October 25, 1998

Pan Seared Jumbo Prawns

2 oz white wine 2 whole live jumbo prawns 2 cloves roasted garlic 1 roma tomato - chopped 2 oz tarragon - chopped 1 cup tomato juice 1 oz olive oil Heat olive oil in saute pan until hot. Add prawns. Sear both sides until red. Deglaze pan with white wine. Add garlic, tomato, tarragon and tomato juice.

Scallop Shrimp & Mussel Popiyout

2 shrimp, 3 mussels & 2 scallops 1 oz butter 1 oz white wine 1 cup thinly sliced vegetables 1 sheet of parchment paper Fold paper in half and cut out a half heart. Unfold & place vegetables in center. Top with seafood, butter and wine. Fold in outer edge of the paper. Bake until sealed at 350 degrees for 15 - 20 minutes.

House Sampler

3 oz Ahi 1 spring roll 2 spicy shrimp cocktail beef and chicken kabobs thinly sliced vegetables For Spring Roll- Saute vegetables. Deglaze with shoyu. Set aside and let cool. Wrap vegetables in spring roll wrapper. Ahi- Slice ahi into 4 thin slices. Spicy Shrimp- Saute spicy shrimp in chili pepper oil on low heat. Beef and Chicken Kabobs- Thinly slice the flank steak & chicken. Roll in sesame oil and shoyu, then grill. Arrange on platter over vegetables. Serve with the following: Thai Peanut, Chili, Sweet & Sour & shoyu wasabi sauce.