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Recipes provided by KHON Fox 2
John Heckathorn, Editor
"Honolulu Magazine"
Airdate: August 1, 1999
Charred Eggplant
4-6 Japanese eggplants, split lengthwise
Marinade:
1 cup chicken stock
1/4 cup olive oil
1 Tbs pesto
1 Tbs balsamic vinegar
Fresh ground pepper
Marinate eggplant for half an hour at room temperature. Grill on both sides. Unless you watch the eggplant carefully, youčll probably burn it a little, hence the name charred eggplant. If youčre careful, you can call yours grilled eggplant. Slice into diagonals. Salt. Eat
Pork Tenderloin in More-Or-Less-Adobo-Marinade
2 pork tenderloins, approx. 1 lb each
Marinade:
1/3 cup Japanese rice vinegar
1/3 cup palm vinegar
1/4 cup Vietnamese fish sauce (nuoc mam)
2 Tbs shoyu
10 cloves of garlic, peeled and crushed
1 - 2 Hawaiian chili peppers
4 bay leaves
2 Tbs whole peppercorns
sprinkle Hawaiian salt
Marinate pork at least an hour at room temperature-or, preferably, up to 48 hours in the refrigerator and then an hour warming up to room temperature.
Grill the pork over high heat on the barbecue, brushing with marinade. Turning to brown all over. You are not necessarily cooking the pork on the barbecue, just getting a nice flavor and color on the outside.
If you can control indirect heat, you can finish the pork on the grill. If not,take pork off barbecue, brush with marinade, put on rack in roasting pan. Finish the pork in a 325 degrees oven for about 20 minutes. Cool 5 to 10 minutes. Slice into rounds.
2-3 dozen clams, depending on size
10 oz Portuguese sausage, hot or mild,
sliced into 1/4 inch diagonals
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 small carrot, diced
1 stalk celery, diced
Hawaiian salt, just a sprinkle
2 - 4 garlic cloves, sliced
1 - 1/2 cups Vinho Verde or inexpensive
sauvignon blanc (or fish stock or some
other good tasting liquid that would be
appropriate with clams)
Freshly ground black pepper, to taste
Parsley, chopped
Lemon wedges, for serving
Steamed rice
Scrub clams with a brush. Set aside in ice water.
Fry the Portuguese sausage on the bottom of a large pot, for which you have a lid. Take the sausage out of the pan and set aside on a plate topped with a double thickness of paper towel. If there's a lot of oil at the bottom of the pan, pour some off. Leave at least a couple of tablespoons in which to saute the vegetables.
Saute the onion, bell pepper, carrot and celery. When the vegetables are soft and the onions translucent, throw in the garlic. Cook another minute. Add the wine and the pepper. Bring to boil.
Add the clams. Put the lid on. Give it about five minutes. You want the clams to open, but you don't want to overcook. If some clams just won't open, don't eat 'em. Throw them away. In the meantime, cut the lemons into wedges. Chop the parsley if you forgot to do that earlier.
Put rice at the bottom of some nice individual serving bowls. Rice bowls are too small. Saimin bowls are too big unless you are really hungry. Pasta or soup bowls work well.
Spoon some sauce, including vegetables onto the rice. Arrange clams and sausage on top. Surround with lemon wedges. sprinkle with parsley. Eat right away.
Makes 3 - 6 servings.
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Recipes provided by KHON Fox 2
From the Kitchen of: Dixie Grill
Airdate: August 8, 1999
Peach Cobbler
Peach Ingredients:
1/4 cup all purpose flour
2 Tbs granulated sugar
1/2 tsp baking powder
1/2 tsp cinnamon
12 each ripe peaches
Procedure: Combine all dry ingredients in mixing bowl and mix until well
incorporated. Slice peaches in half, remove seed and slice each half into
6 segments. Place in a large bowl. Mix dry ingredients with peaches.
Crumb Topping:
1 1/4 pound 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
Procedure:
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 350 for 35 minutes. Remove from oven, let sit 15 minutes and
serve with vanilla ice cream.
Drunken Hawaiian Smoked Shrimp
7 each Ama Ebi Shrimp
1/2 cup beer
1 Tbs minced garlic
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
a 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.
Smoked Aioli Sauce
1/2 cup mayonnaise
1 Tbs minced garlic
1 tsp dry rub
1 Tbs BBQ sauce
1 tsp red wine vinegar
1 pinch chopped parsley
2 ounces Smoked Shrimp marinade
Place all ingredients together and mix until well combined.
Dry Rub: (Secret Recipe)
Paprika, Kosher salt, black powder
(lesser amount of) garlic powder, onion powder, dry mustard
(still lesser amount of) celery seed, chilli powder, cumin powder, cayenne
powder
Hush Puppies
1 1/4 cup 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 egg, add milk
and oil. Slowly pour liquid into dry ingredients until incorporated, do
not over mix. 350 degrees, 5 min, no stick.
Collard Greens
1 pound collard greens, cleaned and chopped
2 ounces 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.
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Recipes provided by KHON Fox 2
From the Kitchen of: American Hawaii
Cruises
Airdate: August 15, 1999
Szechwan Shrimp Stir-Fry
Ingredients:
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 six ingredients in a bowl until blended; set aside.
2. Heat 1 tbsp macadamia-nut oil over medium-high heat in wok or large
skillet. add peppers; cook 1-2 minutes, stirring constantly. 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, ass 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 the roasted sesame seeds. Garnish with a fresh sprig of
watercress and an orchid.
Yield: 4 servings
Fresh Chilled Kona Hayden Mango Bisque
Ingredients:
1 pint Hayden Mangos, 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
Method:
1. Combine all ingredients in blender, blend until smooth. Chill.
2. Serve in frozen bowls or cups.
3. Garnish with sliced or diced mangoes, sprig of fresh mint and an
orchid.
Yield: 6 servings
Note: Fresh papaya or strawberries may be substituted instead of mangoes.
Gingered Black Bean Scallop and Shrimp
Salad
Ingredients for 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 and soak for 3 days)
Combine all ingredients for dressing - mix well.
Ingredients for Salad:
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 shocked
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.
Yield: 4 servings
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Recipes provided by KHON Fox 2
Melveen's Molokai
Airdate: August 22, 1999
Sardine Pupu Delight
2 cans Sardines (oiled)
1 round Onion, sliced (preferably Maui Onion)
1/4 Cup Del Monte or Springfield (yellow) Chili Pepper Gravy
2 or 3 Yellow Chili Peppers, crushed
3 Tblsp. Kikkoman shoyu (or local King, Aloha, etc...)
3 or 4 Garlic Cloves, minced
Put sardines in a bowl with oiled gravy; then add the rest of the
ingredients and mix very gently.
Yield: 6 - 8 servings
Melveen's Steamed Butter Fish Ualapue
Style
2 pieces Butterfish (either frozen or fresh), cut into bite-sized pieces
4 Chinese Lup Cheong Sausages, sliced
2 Cloves Garlic, crushed
1 small piece of Ginger Root, crushed
1 block of Tofu (firm)
4 leaves of Mustard Cabbage
1/4 Cup Oyster Sauce (look for "woman on boat" pictured on the
bottle-it's the best for cooking)
1/4 Cup Chinese Parsley
1/4 Cup Green Onions
Place butterfish in loaf pan. Scatter garlic and ginger root on fish.
Place Lup Cheong pieces in pan. Add Oyster Sauce and steam for 10 minutes.
Add mustard cabbage just before serving and steam for one minute and
serve.
Therese Amarau's Crepe Tahitian
From the Kitchen of: Melveen Leed Vairaaroa as given to her by Therese
Amarau
1 Cup All-Purpose Flour
2 Eggs
1 1/2 Cup Vitamin D Fresh Milk
4 Tblsp. Real Butter
*any kind of filling/topping you prefer (peanut butter; chocolate creme;
granulated sugar; sour cream; raspberry topping)
Mix flour, eggs and butter together until smooth. Add milk a little at a
time until well blended.
To cook: Use butter in heated pan and cook crepe in a very thin layer and
gently turn over until light brown color. Spread butter thinly on cooked
crepe and add peanut butter; chocolate creme; white granulated sugar; sour
cream with raspberry topping or any other ingredient you prefer and roll
crepe before serving.
Yield: 8 crepes
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Recipes provided by KHON Fox 2
Hula Grill in Kaanapali,
Maui Chef Peter Merriman
Airdate: August 29, 1999
Pineapple Vinaigrette
1-2 lb. Moi (whole), saute
To prepare: score fish with salt and pepper, to taste. Coat with flour and
saute till golden brown in olive oil.
Pineapple, peeled, cored and cut in chunks
1/4 Cup Maui Onions, chopped
1 tsp. Dijon Mustard
1 Tblsp. Sugar
1 Cup Rice Wine Vinegar
Pinch of Salt
1 tsp. Cracked Coriander Seed
1/2 Cup Vegetable Oil
Puree pineapple in a blender. Add Maui onions, Dijon mustard, sugar, rice
wine vinegar, salt, and coriander seed. Drizzle oil in slowly. Blend.
To serve: Plate moi and drizzle pineapple vinaigrette over moi.
Hearts of Palm Slaw
Dressing:
1 Cup shoyu
1/4 Cup Sesame Oil
1/2 Cup Pickled Ginger Juice
1/4 Cup Rice Wine Vinegar
Slaw:
1 Cup Hearts of Palm
1 Tblsp. Red Bell Pepper, julienne
1 Tblsp. Green Onion, julienne
1 tsp. Carrots, grated
1/4 Cup Cilantro Leaves
1 Tblsp. Macadamia Nut Pieces
Combine slaw ingredients (minus the macadamia nuts) in a bowl. In a
separate bowl, make dressing then add dressing to slaw as needed. Add nuts
last.
Steak Seasoning
1 Tblsp. Whole Black Pepper Corn
4 Thai Chilies, diced
1/2 tsp. Dill Seed
1 tsp. Whole Coriander Seed
1 tsp. Whole Cumin Seed
1 tsp. Granulated Garlic
3 Tblsp. Kosher Salt
Toast first 5 ingredients until lightly brown. Grind mixture in spice
grinder. Add remaining ingredients, use liberally to season steaks.
Red Wine & Papaya Sauce
2 Tblsp. Maui Onion, finely chopped
1 Cup Plantation Red (or other full-bodied red wine)
1 Cup Chicken Stock
1 Tblsp. Cornstarch, dissolve in 2 Tblsp. warm water
1 Cup Papaya Slices
In a pan, saute onions until transparent. Add wine and reduce by
two-thirds. Add chicken stock and bring to a boil. Add cornstarch and
return to a boil. Reserve until ready to use.
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