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Recipes provided by KHON Fox 2
Hawaii Convention Center
Airdate: May 2, 1999
Black Pepper Cake
One 9 inch cake
6 oz (1 1/2 sticks) Unsalted Butter
3/4 Dark Brown Sugar
1 cup Granulated Sugar
3 Eggs, medium
1 tsp Pure Vanilla
2 1/4 cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Ground Cloves
1/4 tsp Ground Ginger
3/4 tsp Ground Cinnamon
2 tsp Ground Black Pepper
1 cup Buttermilk
Cream together butter and sugars. Beat in vanilla and eggs one at a time.
Sift together dry ingredients. Slowly incorporate dry ingredients into creamed mixture,
alternating with buttermilk.
Pour into greased Kugelhopf pan, and bake at 350 degrees F. for 45-60 minutes.
Cool in the pan, then remove and dust top with powdered sugar.
Serve with fresh tropical fruit.
Convention Sweet Potato Salad
Serves: 12
3 lbs Sweet Potatoes
1 cup Chopped Celery
1/4 Cut Chives
1/2 cup Green Peas (frozen are ok)
2 tsp Finely Chopped Ginger
1 tsp Finely Chopped Garlic
your favorite Mayonnaise
1/2 Lemon
Salt and White Pepper to taste
Peel sweet potatoes and cut into 1/2 inch slices. Cook in salted water until tender, and drain but do not rinse. Spread onto a shallow tray and refrigerate until cold. (Potatoes may also be steamed).
Prepare a dressing using mayonnaise, ginger, garlic, and lemon juice. Toss together with the cooked potatoes, celery, chives, and peas. Season to taste.
Seafood Garlic Bread
Serves: 6
1 large French Bread Loaf, or 6 mini French loaves
1/2 lb Medium Shrimp, peeled and deveined
1/4 lb Bay Scallops, sinews removed
1 stick (1/4 lb) Butter, softened
1/2 tsp Salt
1/2 tsp Black Pepper
2 Tbs Chopped Parsley
2 Tbs Chopped Green Onion
1 Tbs Chopped Garlic
2 tsp Pernod or Anisette
2 tsp Lemon Juice
Cut the top off of the bread, and pull out the soft insides of the bread to make a shell, leaving about 3/4" of crust all around. Make fresh breadcrumbs from the inside parts and set aside.
Beat together the butter with the parsley, green onion, garlic, Pernod, lemon juice,
salt, and pepper.
Place a layer of shrimp and scallops into the bread, and spread with a third of the butter. Top with a layer of breadcrumbs. Repeat with another layer of shrimp and scallops, butter and crumbs. Dot the top with remaining butter.
Bake at 400 degrees F. for 25-30 minutes (15 min. for individual breads).
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Recipes provided by KHON Fox 2
Danny Kaleikini
Wine Tei, Chef: Kenzo Izumi
Airdate: May 9, 1999
Karei Karaage
1 whole Flounder (separate meat from bone)
1/2 cup Flour (coat Flounder bone & dust off excess)
1/2 cup Potato Starch (coat Flounder & dust off)
1 bamboo Stick (use to hold flounder bone frame together)
Deep Fry bone and meat in Rice Bran Oil
Place salad greens and flounder meat on bone
Pour sauce over meat and greens
1 package Salad Greens
1/8 Lemon (garnish)
1 pinch Goma Sesame Seed (put over meat and salad greens)
*Karaage Sauce:
4 tsp Citrus Vinegar
4 tsp Sashimi shoyu
1 tsp Mirin (Sweet Rice Sake)
1/2 tsp Sake
3 grams Dry Bonito
1" square Konbu (Dry Seaweed)
Garnish sauce with ground White Radish, Chili Pepper Paste and Green
Onions
* Ponzu sauce may be substituted (can be purchased at most supermarkets)
Shiromi Calpaccio
6 thin slices of Onaga
1 tsp Sesame Seed Oil
Kaiware (Daikon Sprout)
Sauce:
1 1/2 tsp Ko-Chu--Jang
1 tsp Rice Vinegar
1 1/2 tsp Sugar
1/4 tsp Mustard
1 tsp shoyu
* All ingredients can be purchased from the oriental section of most
supermarkets.
Tomato Salad
1 whole Tomato peeled and sliced from top, keeping Tomato's whole
appearance
1 Mint Leaf
Sauce:
1 tsp Biniku (Plum Paste)
1 small pinch Salt
1 small pinch Black Pepper
1/2 tsp Mizu Ame (Corn Starch Syrup)
1/8 tsp Miso
1/2 tsp Mirin
1 drop Sesame Seed Oil
1/2 tsp Soy Sauce
1/2 tsp Sugar
1/2 tsp Rice Oil
ground Sesame Seed as needed
Place Mayonnaise on a plate, place Tomato on the Mayonnaise and pour sauce
over Tomato.
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Recipes provided by KHON Fox 2
Crown Noodles
Patrick Wong-Owner
Airdate: May 16, 1999, and July 2, 2000
Peking Duck Potstickers
(Pan Fried Dumpling with Roast Duck)
Potstickers are one of the most popular Dim Sum, or finger food
in Northern Chinese cuisine. Potstickers are traditionally stuffed with
grounded pork, chicken or beef. This recipe presents an interesting
alternative. While it is delicious this way, this recipe also fits into
our "easy and simple preparation" series. Roast ducks are
readily available in many Chinatown stores, and most will happily take the
bones out for you.
Alternative: Deep fried, steamed or boiled
INGREDIENTS:
The Wrappers:
1 package 12 oz Crown Noodles-Mundoo Pi
The Stuffing:
1/4 roast duck, take bone out, dice meat fine
1/4 medium head cabbage, remove core, cleaned, finely chopped
1 small bunch green onion, cleaned, cut in 1" length
The Sauce:
1 1/2 Tbs Hoisin (plum) sauce
PREPARATION:
The Stuffing:
Put duck meat, chopped cabbage in large mixing bowl, add sauce and toss
thoroughly.
The Dumpling:
Place 1 piece of Crown Noodles - Mundoo Pi on lightly floured flat surface
or on a dumpling press.
Moisten the noodle sheet surface with egg white or water using a small
brush.
Put 1/2 Tbs. of The Stuffing in the center of the noodle sheet. Close the
sheet and press the round edge together, either by dumpling press or by
fingers.
"Sit" The Dumpling on a plate lined with lightly floured paper
towels, round edges on top. Cover with lightly moistened paper towel.
Set aside at least 5 minutes.
The Pan Fried:
Heat up a large, well oiled flat pan.
Sit The Dumplings in the hot pan.
Fill pan with water to cover 2/3 of the Dumplings in height. Cover pan,
keep on high heat until you can hear a sizzling sound.
Lift cover and continue to cook off any remaining liquid, move the pan to
adjust to heat if necessary. Cook the Dumplings for 1 more minute, after
all liquid are cooked off and pan appears dry. Use long spatula and check
to make sure the bottom side of the Dumplings are brown and crisp. Use
long spatula & dish Dumplings onto plate - burned side up.
Candied Won Ton Twist
(Fried Won Ton Wrapper Glazed With Sesame Candied Sauce)
"Pi" means skin and in noodle language, it means
wrapper.
Traditionally wrappers are used to wrap Won Ton, Spring Rolls, Gau Gee,
Ravioli etc.
This recipe however, with a pleasant twist, is anything but traditional.
Alternative: Additional flavor to the sauce, is only limited by your own
imagination.
INGREDIENTS:
The Twist:
1 package 12 oz Crown Noodles - Won Ton Pi
The Candied Sauce:
2 cups miniature Marshmallows
1 cup water
2 Tbs sesame seeds
PREPARATION:
The Sauce:
In a medium sauce pan, bring 1 cup of water to boil. Turn to medium heat
and stir in marshmallows a few at a time until the marshmallows melt and
the mixture thickens.
For best results, use a whisk and stir continuously. The mixture should
not be boiling but just above simmering point. When lifting with a spoon,
the sauce should flow back down like a medium size ribbon.
The Twist:
Place won ton wrappers on flat surface. Cut won ton wrappers in half. Take
2 pieces of the cut rectangular wrapper and fold in half. Make one cut in
the middle of the folded edge. The length of this cut must not pass the
center of the folded square. Unfold the square and expose the slit in the
middle of the wrapper. Loop one end of the wrappers through the slit and
form the twist.
Repeat the process and make 20 twists.
Heat 1 cup vegetable oil in a wok or large frying pan & put won ton
twists in one by one.
Fry for 1 - 2 minutes or until golden brown.
Remove twists and place on pan.
After all the twists are done and on the pan, glaze the twists with the
candied suace by pouring the sauce over the twists with a ladle.
Sprinkle sesame seeds on the glazed twist.
Crown Lo Mein
(Stir Fried Noodle With Roast Pork)
Chow mein noodle is one of the most popular noodle dish in
Chinese cuisine. While "chow" means stir fried, chow mein could
be any thing from stir fried noodle to deep fried crisp cake noodle.
"Lo" means mix, toss; hence in this recipe we use the name
"Lo Mein" to emphasize the simplicity of this dish.
Alternative: Choice of meat or garnish is only limited by your own
imagination.
INGREDIENTS:
The Noodle:
1 package 12 oz Crown Noodles - Chow Mein Noodle
The Other Stuff:
4 oz Char Siu (Roast Pork) cut into fine strips
1/4 medium head cabbage, remov core, cleaned, finely chopped
1/2 Tbs chopped green onion
1/2 tsp minced garlic
1 Tbs vegetable oil
The Sauce:
2 Tbs Oyster sauce
2 Tbs water or chicken broth
Mix in small mixing bowl
PREPARATION:
Heat 1 Tbs vegetable oil in a wok or large frying pan, put in garlic and
brown for 10 seconds or until golden. Put chopped cabbage in the pan and
stir-fry quickly for 30 seconds.
Remove noodle from plastic package & loosen noodle before putting in
heated wok.
Stir-fry noodle for 2 minutes, add The Sauce & stir fry the noodle for
another minute or until the wok is very hot.
Add green onion.
Remove noodles onto a plate, before it starts to stick to the wok.
Serve noodle with char siu garnish on top.
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Recipes provided by KHON Fox 2
Chef Mavro Restaurant
George Mavrothalassitls-Chef/Proprietor
Jeff Walters-Pastry Chef
Airdate: May 23, 1999
Lilikoi Malasadas with
Guava Coulis & Vanilla Ice Cream
Ingredients for the Malasadas:
3 cups Bread flour
1/4 cup Sugar
1 Tbs + 1/2 tsp Dry yeast
7 pieces Egg
2 tsp Salt
12 oz Butter
Ingredients for the Lilikoi Curd:
1 cup Sugar
1/4 cup Unsweetened Lilikoi concentrate
4 oz Butter
1/2 piece Lemon, juice 6 pieces Egg yolk
Ingredients for the Guava Coulis:
1 cup Guava concentrate
1 cup simple syrup: half water, half sugar (bring to a boil).
Mix guava concentrate and syrup together.
Mix flour, sugar, and yeast with dough hook. Add in about 1/3 of the eggs
to form a firm paste. Mix on medium speed to develop the dough. Add the
remaining eggs one by one, mix the dough for 15 more minutes, add the
salt. Add the softened butter in three parts.
Let the dough rise one time at room temperature, refrigerate for 2 hours.
Form the malasadas and rise one more time.
Fry the malasadas at 375 degrees. Drain in paper towels.
Roll into sugar.
Mix the sugar, butter, lemon and lilikoi, bring to a boil, whip the yolks
with a part of the hot liquid, then pour yolk mixture back to the liquid.
Return to simmer, keep whipping until edges start to bubble (do not bring
to full boil).
Strain and chill.
With a pastry bag, fill the malasadas with the lilikoi curd.
Serve with the guava syrup and vanilla ice cream.
Rotisserie Island Chicken
with
Cream Corn, Braised Swiss Chard &
"Huli-Huli" style sauce
(2 servings)
Ingredients for the Chicken:
1 piece Island Chicken, fresh, roaster, whole
1/2 cup Huli Huli sauce
1 Tbs Hawaiian salt
Pepper to taste
Ingredients for the Garnish:
2 pieces Island corn, remove the corn from the cob
1 bunch Swiss chard, cleaned
1/2 cup Milk
1 tsp Garlic, chopped
1 Tbs Butter
Ingredients for the Suace:
1 tsp Shallot, minced
1 tsp Black pepper, cracked
1 tsp Garlic, chopped
1 tsp Ginger, chopped
1 cup Plum Wine
1/2 cup Huli-Huli sauce
1/2 cup Demi-glace
1 tsp Sesame oil
1 piece Island Chili finger
Brush the chicken with Huli-Huli sauce, season with Hawaiian salt and
pepper, hang in the oven and roast at 375 degrees. Brush with Huli-Huli
sauce while baking.
Saute the garlic in butter, add the corn and saute until translucent,
cover with the milk, simmer for 10 minutes. Save half of the corn and
blend the other half until smooth consistency. Mix with the whole corn and
finish with butter, season to taste.
Blanch the Swiss chard in salted boiling water, drain and saute with olive
oil, season to taste.
Saute the shallot, garlic, ginger, black pepper, add the plum wine and
reduce to dry. Add the demi-glace, the Huli-Huli sauce, the chili &
finish with the sesame oil, strain.
Remove the breasts and legs of the chicken from the bone. Present in two
individual plates, breast and leg on the top of the cream corn, Swiss
chard in the center surrounded with the sauce.
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Recipes provided by KHON Fox 2
Farrington High School Culinary Program
Jonathan Cachola, Jovito Damaso, Linda
Keopaseuth & Chad Collado
Airdate: May 30, 1999
Hot Spinach Salad
Spinach 3 oz
Bacon, diced 1 Tbs
Olive Oil 1 Tbs
Garlic, chopped 1 1/2 tsp
Shallots, chopped 1 1/2 tsp
Flour 1 tsp
Wine Vinegar 1 Tbs
Raw Sugar 1 1/2 tsp
Worchestershire Sauce 1 tsp
Lemon, squeezed 1/2
Mushrooms, fresh, sliced 1 Tbs
Hard Cooked Egg, grated 1 Tbs
Bacon bits reserved
Wash Spinach, remove large stems and dry well. Place in large bowl.
Saute diced Bacon until crisp. Remove Bacon bits. Set aside for garnish.
Add Olive Oil, Garlic & Shallots to reserved bacon oil, saute until
soft.
Sprinkle Flour over sauteed garlic/shallots, stir.
Add Wine Vinegar, Raw Sugar & Worchestershire Sauce slowly; bring to a
boil. Squeeze Lemon over sauce.
Pour hot sauce over spinach; toss gently. Portion onto salad plates.
Garnish with fresh sliced mushrooms, grated hard cooked egg and bacon
bits.
White Omelette
Egg Whites 3
Fresh Basil, minced 1Tbs
Fresh Mushrooms, sliced 1/4 cup
Tomato, diced 1 small
Fresh Spinach 2 cup
Olive Oil
Beat Egg Whites till stiff peaks form. Fry as you would to prepare an
omelette.
Combine Basil, Mushrooms, Tomato, Spinach & slightly saute with Olive
Oil.
Fill omelette with filling, garnish with fresh basil.
Chocolate Orange Triangles
Semi-sweet Chocolate Chips 5 oz
Grated Orange Zest 2 tsp
Puff Pastry Squares 1 - 17.3 oz box
Eggs, beaten 1
Confectioner's Sugar
Combine Chocolate Chips & Orange Zest in a bowl.
Cut Pastry Squares into 50 - 2 inch squares.
Brush edges of the pastry squares with egg. Place 4 - 5 chocolate chips
with orange zest in center. Fold square in half to form a triangle
pressing the edges to seal. Optional, crimp edge for a decorative effect.
Brush tops of triangles with egg. Cut a small vent to allow steam to
escape.
Bake in preheated oven for about 10 - 12 minutes or till golden brown.
Cool slightly before sprinkling with powdered sugar.
Vanilla Sauce
Half & Half 1 cup
Sugar 1 1/2 oz (3Tbs)
Vanilla extract 1 tsp
Heat half & half till rolling boil.
Temper. Add Sugar & Vanilla extract to milk, cook till thicken.
Baltimore Crab Cakes
Bread 4 slices
Dry White Wine 2 1/4 tsp
Crabmeat, mince 2 cup
Parsley, mince 1/2 cup
Salt to taste
Old Bay Seasoning pinch
Eggs 1
Lemon Juice, fresh 3/4 tsp
Butter, melted 1 oz
Mayonnaise 2 Tbs
Fine Panko
Trim Bread crust, tear into bite size pieces, do not squash.
Sprinkle wine over bread pieces, toss to coat.
Combine Crabmeat & Parsley & season to taste. Toss with bread.
Combine Eggs, Lemon juice & Butter then add to bread-crab mixture.
Blend in Mayonnaise.
Let mixture sit in the refrigerator for an hour.
Portion, roll in panko, pan fry.
Salsa
Tomatoes, small diced 1/2 cup
Onions, small diced 2 Tbs
Green Onions, small slices 2 Tbs
Cilantro, minced 2 Tbs
Lime Juice 1/2 of a lime
Salt & Pepper to taste
Combine to blend
Spicy Orange Cocktail Sauce
Mayonnaise 3 Tbs
Sriracha Chili Sauce 1 tsp
Sesame Oil 1/4 tsp
Orange Juice add to desired consistency
Combine thoroughly.
Add Orange Juice to desired consistency. Fresh Orange Juice is preferred.
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