Hawaii's Kitchen March 1999 Recipes

Recipes provided by KHON Fox 2

Verbano Restaurant on King St. -
Dave Dunaway & Albert Akiona
Airdate: March 7, 1999

Ribs ala Bernz

by: Imua

The recipe makes approximately one rack of pork ribs

Sauce:
1 entire bottle of 48 oz Ketchup
1 lb Brown sugar
1/2 cup Garlic
1/4 cup Oyster sauce
1 bottle Tabasco
1/2 - 3/4 cup green onion (for color)

1 rack of Pork Ribs
1 stock pot
1 cake pan

Place the rack of ribs into the stock pot. Completely immerse ribs in
water. When the water comes to a boil, turn down to medium
high and parboil for approximately one hour. Check pork to see if
semi-cooked by poking with skewer. If it goes through, ribs are
done. Cut, drain and dry the ribs for 10 - 15 minutes.
On the side, mix the entire bottle of ketchup, 1 lb of brown sugar,
2 cups of Garlic, 1/4 cup Oyster Sauce, 1 bottle Tabasco and
1/2 - 3/4 cup green onion into a bowl. Pour over the ribs. Marinate in sauce
overnight in refrigerator, if possible. If not, soak for at least 3 hours in refrigerator.
Place in a cake pan or pan that will hold the rack of ribs and the sauce.
The ribs will be ready for broiling. Place cake pan with ribs in oven and broil 500 degrees.
Broil for 8 minutes on each side.
Serve with a starch (white or brown rice or mashed potatoes).

Pollo Puttanesca

2 chicken thighs, de-boned
1 small potato, cooked and peeled
Olive Oil
Salt and pepper (to taste)
3 oz. spaghetti (uncooked)
1 tsp. minced garlic
1/4 tsp. minced anchovies
1 tsp. capers

1 frying pan, 1 small pot, 1 large pot

Peel one small potato. In a small pot, add the small, peeled potato.
Place on the stove on high heat. When the water comes to a boil, turn down
to medium high and let potato cook for approximately 8 minutes or
until cooked through. When cooked, cut into 4 squares and keep on side.
In a large pot, add water until 3/4 full. Place on the stove on high heat.
When water comes to a boil, add 3 oz. of uncooked spaghetti.
Turn down to medium high and let spaghetti cook for approximately 8 - 10 minutes
or until cooked.
Drain spaghetti and place on serving dish.

Preheat oven to 450 degrees.
While the potato and spaghetti is cooking, cut the 2 de-boned chicken thighs into half,
making 4 pieces. Heat frying pan for about 1-2 minutes and add olive oil to coat pan.
Add chicken and cooked potatoes. Turn heat to medium high and saute until browned,
approximately 3 - 5 minutes. While sauteing, add salt and pepper to taste.
After chicken and potatoes are browned, place entire frying pan (including chicken and
potatoes) in oven at 450 degrees. Roast chicken and potatoes in oven for 3 - 5 minutes.
After 3 - 5 minutes, remove the chicken and potatoes and place alongside the spaghetti.

Remove the frying pan from oven and place it on stove on high.
Add 1 tsp. minced garlic, 1/4 tsp. minced anchovies and 1tsp. capers.
Saute for approximately 1 - 2 minutes.
Pour sauce from frying pan over chicken, potatoes and spaghetti and serve immediately.
Serve with garden salad and garlic bread.

Recipes provided by KHON Fox 2

Mike Irish -
President Halm's
Airdate: March 14, 1999

Halm's Kim Chee Dip

1 - 8 oz block cream cheese, softened
1 - 12 oz bottle Halm's Won Bok Kim Chee, chopped
1 stalk green onions, chopped - optional

In a mixing bowl, add softened cream cheese and mix with a wooden spoon.
Add kim chee juice from the bottle to desired consistency.
Add chopped kim chee and green onions, stir to combine.
Serve chilled with crackers or chips.

Halm's Kim Chee Stir Fry

1 tsp vegetable oil
1/2 onion, sliced
1 can Spam, julienne
1 - 12 oz bottle Halm's Won Bok Kim Chee, drained & roughly chopped
1 - 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 till soft. Add Spam and saute.
Add drained kim chee and BBQ sauce and mix. Simmer 3 - 5 minutes to heat.
Serve immediately over hot rice.

Halm's Kim Chee Pasta Salad

1 - 16 oz pkg. Linguine - broken into thirds, boiled in salted water with dash of oil till al dente
1 - 12 oz bottle Halm's Won Bok Kim Chee - julienne
1 - 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

Mix all ingredients, chill and serve.

Recipes provided by KHON Fox 2

Kamehameha Marching Band Cook Book -
Available From School or Any Band Member.
Janeen Kageyama - Student
Kanamu Kanekoa - Student
Suzette Perry - Cook Book Chairperson

Airdate: March 21, 1999

California Pan Sushi

5 - 6 cups cooked rice
1 pkg. sushi mix
8 oz pkg. crab
1 cup mayonnaise (or to taste)
1 avocado, sliced
1 bottles furikake

Combine hot rice with sushi mix. Cool rice and press half the
amount into a pan or deep dish. Mix crab with mayonnaise and spread on rice.
Place avocado slices on mixture. Press the remaining rice into the dish.
Sprinkle with furikake. Keep covered until ready to serve.

Chicken Enchiladas

2 cans, 10 oz each, mild enchilada sauce
2 cups cooked chicken, chopped
2 cans, 4 oz each, chopped green chilies
1/2 cup sour cream
1/3 cup chopped green onions
1/4 tsp. salt
2 cups, 8 oz., shredded Monterey Jack cheese
10 flour tortillas (6 or 7 inch size)

Pour 1 can enchilada sauce in 9 x 13" pan. In large bowl,
combine chicken, chilies, sour cream, onions and salt; stir in 1 cup of the cheese.
Spoon about 1/3 cup chicken mixture down center of each tortilla.
Roll up tortillas and place, seamside down, in pan.
Pour remaining 1 can enchilada sauce over top and sprinkle with remaining 1 cup of cheese.
Bake at 350 degrees, uncovered, 30 minutes or until cheese is melted and
enchiladas are heated through.

Fresh Apple Spice Cake

4 cups diced apples
1-1/3 cups sugar
2 cups sifted all-purpose flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 tsp. baking soda
2/3 cup chopped walnuts
2/3 cups golden raisins
2 eggs
1/2 cup canola oil
2 tsp. vanilla

Combine apples, sugar, flour, cinnamon, nutmeg, salt, baking
soda, walnuts and raisins. Toss ingredients; mix well.
Set aside. Combine eggs, oil and vanilla. Blend until smooth.
Add to apple mixture. Stir until well blended.
Place mixture into buttered 9 x 13" pan. Bake at 350 degrees
for 45 - 60 minutes or until toothpick inserted into middle comes out clean.
Cool on wire rack. Serve with whipped cream or ice cream.

Recipes provided by KHON Fox 2

PALOMINO Euro Bistro
Chef: Fred DeAngelo

Airdate: March 28, 1999

Bouillabaisse

Ingredients:
Olive oil
Champagne
Island fish
Shrimp
Mussels
Scallops
Crab legs
Bouillabaisse base

For Bouillabaisse base:
1 tsp Olive Oil
1/2 oz Maui Onion
pinch Red Chillies, crushed
pinch Ground Fennel
pinch Fresh cracked pepper
1 oz Leeks
2 oz Celery
1/2 tsp Garlic, minced
1/2 tsp Thyme
pinch Saffron
Champagne, shot
6 fl. oz Whole Pear Tomato
6 fl. oz Fish Stock
Salt to taste

Sweat onion in olive oil, add fennel, crushed chilies and fresh pepper.
Add in leeks and celery, saute for another couple of minutes.
Add in garlic, thyme and saffron, toss, deglaze with champagne.
Add tomatoes, stock, simmer for 15 - 20 minutes, add salt to taste.
TIME TO EAT:
Saute fish, mussels, shrimp and scallops.
Deglaze with a shot of champagne, add in you bouillabaisse base, then crab.
Cover and cook until shellfish opens. Transfer to bowl garnish with crouton.
Enjoy!

Wild Berry Crepes

2 Crepes
2 oz Berry Mix
2 fl. oz Raspberry sauce
1 oz Butter
1 oz Sugar

for Crepe (yields 10 ea.):
2 fl. oz All Purpose flour
pinch Salt
1 tsp. Granulated sugar
2 ea. Eggs
6 fl. oz Milk
1/2 oz Butter

Method:
In mixing bowl, mix flour, salt and sugar. Mix in eggs, stir until lumps dissolve.
Mix in milk, then melted butter.
Heat non-stick saute pan, spray with vegetable pan spray.
Place 2 fl. oz. batter in pan, cook until crepe appears dry.
Remove crepe from pan and allow to cool before handling.
Berry Mix (for 10 crepes):
Simple syrup - 3 oz sugar, 3 oz water. Combine and cook on stove until sugar dissolves.
8 oz. fresh berries. Add fresh berries to simple syrup allow to cool
Time To Eat:
Place an ounce of berry filling an inch off center of crepe, fold in half then half
again forming a triangular shape, continue with rest of crepes and berry filling.
Melt a half ounce of butter in a saute pan, place 2 crepes in pan and heat lightly on both sides,
remove from pan and place on plate.
Add the ounce of sugar to your pan and allow to melt, add in raspberry sauce
and finish with remaining 1/2 oz. of butter.
Top crepe with sauce and garnish with fresh berries.
ENJOY!