Hawaii's Kitchen September 1998 Recipes

Recipes provided by KHON Fox 2

Airdate: September 6, 1998

Opakapaka and Kalo Fishcakes on a bed of leafy lettuce with soy sauce vinaigrette

2 lbs. opakapaka fillet (white meat only-no bones) 1 cup Kalo cooked and diced 1/4 cup fresh shiitake mushrooms sliced 1/4 cup fresh cilantro roughly chopped 1/4 cup Maui onion medium diced 1 large egg salt and pepper to taste pinch of roasted sesame seeds Procedure for fishcakes: First cube the fish meat into chunks and run it through the food processor until it looks like a paste. Then add the egg to the meat and run processor for about half a minute. Place fish meat in a bowl and refrigerate. In a medium pot, boil the kalo for an hour or so, depending on size, and fork test the kalo. When it is done and cooled, dice the kalo and set aside. In a small pan, sweat the Maui onions with a bit of oil (your choice) and set aside to cool. When prepared and cooled, add everything to the fish meat. Mix well then make fishcakes into 3" round disks and refrigerate. When ready to cook, lightly flour and fry in lightly oiled pan. soy sauce Vinaigrette: 1/4 cup soy sauce 2 Tbs. water 2 Tbs. vegetable oil 1 garlic clove smashed 2 Tbs. vinegar 1 tsp. sesame seed oil 2 Tbs. sugar juice of 1 lime Combine all ingredients and refrigerate for 2-3 hours..

Ko'olauloa Delight kalo patties w/opae and shiitake oyster sesame sauce

2 lbs. Kalo (Taro-any type) 3/4 cup oyster 1 lb. shrimp (31-50) flavored sauce 2 8-oz. bags dried 3 Tbs. sesame oil shiitake mushrooms 2 Tbs. mirin (sweet Japanese cooking wine) 12 cloves garlic 1 bunch green onions 2 sticks butter Making the Kalo Patties: Cook kalo (steam or boil), then mash until all lumps are gone. Do not add water (if water is added you will end up with poi). Once kalo is mashed make patties. Place kalo patties into frying pan with butter and fry until brown and crust is formed. Shrimp and sauce preparation: Peel, clean and butterfly shrimp. Soak shiitake mushrooms till soft and julienne. Chop garlic and green onion into small pieces. Heat wok to medium heat; add two sticks of butter then garlic and shiitake mushrooms. Add oyster sauce and sesame oil, stir and blend all ingredients. Add shrimp, cook until tender, then add mirin and prepare to serve. To Serve: Place one kalo patty on plate and put shrimp and sauce on patty, add another patty and repeat. Sprinkle green onions on top and serve.

Recipes provided by KHON Fox 2

Airdate: September 13, 1998

Smoked Maui Onion Salad with Grilled Eggplant, Roasted Pancetta, Hana Vine Ripened Tomatoes and Herb Vinaigrette

2 cups smoked Maui onion, small diced 1/2 cup grilled eggplant, small diced & chilled 1/4 cup pancetta, fine diced, rendered golden brown and drained of excess oil 1/4 cup green onions, fine bias 1/4 cup yellow peppers, small diced 1/2 Tbsp. garlic, fine chopped 1 Tbsp. basil, chiffonade juice of 2 lemons 1 Tsp. olive oil Hawaiian sea salt, to taste Fresh cracked black pepper, to taste 12 Hana vine ripened tomatoes, 1/4' sliced 8 fried plantains (or green bananas) 4 bunches baby greens 1/2 cup herb vinaigrette Method: Combine all of the first set of ingredients in a mixing bowl. Gently mix, chill and reserve for assembly. Plate Presentation: Place the greens in bowl with half the vinaigrette and toss. In center of large white plate place down a plastic mold. Place 1 slice of tomato in mold then some greens then 1/2 cup smoked onion mixture. Then repeat and layer again. Drizzle the remaining vinaigrette around plate. Stick two pieces of plantains on top of salad. Herb Vinaigrette: 1/2 cup champagne 1 tsp. dry mustard 1/2 cup honey 1 tsp. garlic, chopped 2 Tbsp. Maui onion, chopped juice of 2 lemons Combine above ingredients in a blender, blend till smooth. 1 cup olive/canola blended oil With blender on low, drizzle in oil until incorporated. 1 bunch each fresh basil & parsley, chopped 2 sprigs fresh thyme, chopped Add herbs and blend until thoroughly mixed. Season to taste with kosher salt. Chill and reserve for salad. Fried Plantains or Green Bananas: 1 plantain or green banana Peel skin, thinly slice, dredge in all purpose flour. 2 cups peanut oil Heat oil in saute pan on top of stove. When oil is hot, place plantain slices in oil and fry until golden brown. Remove from oil and drain on paper towel. Sprinkle with salt. To Smoke Maui Onions: 2 cups shoyu 1 Tbsp. red pepper flakes 2 cups Balsamic vinegar 4 peeled Maui onions 2 cups sugar Method: Place the Maui onions in marinade and marinate for 1-2 days, cutting in half after 1 day. Place onions on wire rack in smoker. Place drip pan under onions. Place pan with ice on rack in center of box and smoking wood chips in bottom. Smoke onions for about 20 minutes. Remove from smoker and chill. After onions are chilled remove outer skin fromonions, dice and reserve for salad.

Turtle Onion Tarte

PASTRY: 1 3/4 cups flour 1/2 tsp. salt 1/2 cup cold butter 4-6 Tbsp. ice water cut in 1/2" pcs. FILLING: 4 Tbsp. olive oil 1 tsp. salt 1 3/4 lbs. Maui onions, 3/4 tsp. freshly grnd pepper thinly sliced 10 green olives, chopped 3 cloves garlic, minced 1/4 cup grated parmesan 2 Tbsp. sherry halved grn. olives for garnish 1. Combine flour, butter and salt in food processor until coarse. Gradually add water and process with on/off motions until just blended. Chill dough 1 hour. 2. Heat oil in large non-stick skillet and add onions, garlic, and sherry. Cover pan and cook over low heat for 30 minutes, stirring occasionally. Do not brown. Remove lid and cook 10 minutes more to allow some of the liquid to evaporate. Add seasonings. 3. While onions are cooking, roll out dough and place in a buttered tart or pie pan. Bake crust in a preheated 400 degree oven for 10 minutes. Remove crust and lower oven temperature to 325 degrees. 4. Sprinkle chopped olives over crust, then fill with onion mixture. Sprinkle parmesan atop onions and garnish with green olive halves. Bake tart 25-30 minutes.

Maui Onion Wheels

2 tsp. butter 1 large or 2 small Maui onions, finely chopped 2 cloves garlic, minced 1/4 cup grated Swiss cheese 2 Tbsp. grated parmesan cheese 1-2 Tbsp. chopped fresh basil ------- 1 egg 1 Tbsp. water ------- 1 sheet frozen puff pastry, thawed 1. Thaw pastry sheet 25 minutes. Saute onion and garlic in butter to soften, about 10 minutes. Place in bowl lined with paper towels to absorb excess liquid and allow to cool. 2. In small bowl, beat egg and water together. Unfold pastry onto a lightly floured surface and brush with egg mixture. Spread with onions, cheeses, and basil. Roll up in a jelly roll fashion and refrigerate 30 minutes or up to 6 hours. Cut into 1/2" slices and place 2" apart on a spray-coated baking sheet. Brush wheels with egg mixture and bake in a preheated 400 degree oven for 15 minutes or until golden. Serve immediately.

Recipes provided by KHON Fox 2

Holly & Moumen El Hajii
Chef / Owners of Beau Soleil
Airdate: September 20, 1998

Grilled Focaccia Bruscetta with Red and Green Kahuku Tomatoes

2 Red Kahuku Tomatoes, chopped 2 Green Zebra Kahuku Tomatoes, chopped 2 Tbsp. Extra Virgin Olive Oil 2 Tbsp. Julienne Fresh Basil Salt and Pepper to taste 1 Loaf Focaccia Bread, cut in squares Mix together all ingredients, top Focaccia for a wonderful appetizer.

Sauteed Shiitake Mushrooms with Creamy Polenta

2 Cups Sliced Shiitake Mushrooms 1 Red Bell Pepper, Sliced 1 Small Onion, Sliced 2 tsp. Minced Garlic 2 Tbsp. Italian Parsley 3 Cups Corn Meal 2 1/2 Cups Veggie Broth 1/2 Cup Assorted Semisoft Cheeses (Gorgonzola, Camembert, Gouda, Goat Cheese) 1/4 Cup Parmesan Saute Mushrooms, Pepper, Onion and 1 tsp. Garlic until mushrooms are soft. Add 1/2 cup Veggie Stock. Bring Veggie Stock to boil, add Garlic, Parsley and Corn Meal. Polenta will start to thicken. Add Cheese. Be careful, the polenta will bubble and pop. Very HOT. Top polenta with Mushrooms.

Vitello Tonato with Olive Caper Pasta

1 Ahi Fillet 1 Tbsp. Kalamata Olives 2 tsp. Lemon Juice 1 tsp. Chili Pepper Flakes 1 tsp. X-Virgin Olive Oil 1/4 cup Red Onion 2 tsp. Garlic 1/2 cup Veggie Stock Salt & Pepper 1/4 lb. Linguini 1 Tbsp. Capers Marinate Ahi with Olive Oil, Garlic, Lemon, 1 tsp. Garlic. Sear Ahi. Cut in strips and roll into a jelly roll. Saute Onion, 1 tsp. Garlic, in 1 Tbsp. Olive Oil, add Olives, Pepper Flakes. Add Veggie Stock. Toss Pasta, plate Pasta, Top with Ahi. Veggie Stock 1 Carrot 1 bunch Thyme 1 Celery Stalk Salt & Pepper 1 Green Bell Pepper 5 cups Water 1 Onion Boil for 5 minutes and remove veggies.

Recipes provided by KHON Fox 2

Sam Kapu
Airdate: September 27, 1998

"Kapahulu Prime Rib"

Ham, Luncheon Meat or Spam 1 Can Pineapple Chunks (20 oz) 1/4 Cup Vinegar 1/2 Cup Water 11/2 Cup Brown Sugar 1 Tbsp. Mustard (Hot Dog) Corn Starch & Water Slice your choice of meat into 1/4" thick pieces. Place in baking pan, cover with foil, then put into oven on warm. Mix together brown sugar, mustard, vinegar, water and the juice from pineapple chunks and bring to boil. Add cornstarch and water mixture to thicken. Remove meat from oven, pour sauce over meat, sprinkle pineapple chunks over the top and serve.

Pork Tofu Adobo

Pork Butt (Cut up into 1 1/2" - 2" pieces) 6 Cloves Garlic (crushed) Equal Portions: shoyu, Vinegar & Water Pinch of Salt/Pepper 2 Bay Leaves 1 Bunch Watercress (Cut up into 1 1/2" - 2" pieces) 1 Block Firm Tofu (cubed) 1 Can Bamboo Shoots (sliced) Brown pork with garlic. Add pinch of salt and pepper. Combine shoyu, vinegar, and water with two bay leaves. Simmer until tender. Add watercress, bamboo shoots, and tofu. Remove from heat, cover and let stand for 5 minutes.