Hawaii's Kitchen November 1999 Recipes

Recipes provided by KHON Fox 2

From the Kitchen of: "Beau Soleil" Restaurant
Chef: Moumen El Hajji
Airdate: November 7, 1999

Grilled Chicken Breast & Vegetables Served With Tomato Salsa

Ingredients:
2 Chicken Breasts
Salt and Pepper, to taste

4 or 5 Asparagus Spears
4-5 Whole Shiitake Mushrooms
2 yellow Hauula Tomatoes
2 Tblsp. Garlic
1/2 bunch of Cilantro
1/2 tsp. Cumin
Salt and Pepper, to taste

Instructions:
Salt and pepper chicken breasts to taste. Grill chicken breasts till desired doneness. Blanch asparagus and shiitake mushrooms. Mix Hauula tomatoes, garlic, cilantro, cumin, salt and pepper together.

Ahi And Salmon Tartar

Ingredients:
2 Cups finely chopped Ahi
1 Cup finely chopped Salmon
1 small Sweet Onion, chopped
1/4 Cup Capers, chopped
1/4 Cup Pine Nuts
3 Tblsp. Olive Oil
1 Juiced Lemon

Instructions:
Mix together all ingredients and serve on toasted French bread or mixed greens.

Poached Salmon with Black Bean and Corn Relish

Ingredients:
4 Salmon Fillets
1 Cup chopped Fresh Herbs (Basil, Rosemary, Thyme)

Instructions:
Place herbs of your choice in water, and poach salmon for approximately 2 to 4 minutes.

Black Bean and Corn Relish

Ingredients:
3 Cups Cooked Black Beans
1 Cup Fresh Corn (or frozen sweet corn)
1 Red Bell Pepper
1/2 Red Onion
1/2 Cup Cilantro
2 Tblsp. Cumin
1 Cup Lime Juice (or vinegar)
Salt, to taste

Instructions:
Mix all ingredients together and serve on a bed of greens with poached salmon.

Recipes provided by KHON Fox 2

From the Kitchen of:
"Molokai Ranch & Hoku's" Restaurant
Chefs: Paul Heerlein & Wayne Hirabayashi
Airdate: November 14, 1999

Opihi Off Their Half-Shell On Cucumber Tomato Relish with Ponzu Sauce

Ingredients:
5 pieces Fresh Opihi
1/2 Cup Cucumber Tomato Relish
1 oz. Ponzu Sauce

Instructions:
For the Opihi: Rinse opihi. Shuck off their shells and reserve.

For Cucumber Tomato Relish: Quarter a vine ripened tomato and take out seeds, then dice tomato. Seed Japanese cucumber and dice. (Equal parts tomato and cucumber).

For Ponzu Sauce: Combine 1/2 Cup Yamasa shoyu with juice of half a lemon and chili pepper water, to taste.

For Presentation: Place 1 tsp. Cucumber Relish onto saimin spoon. Top with opihi, repeat four times. Arrange on chilled plate with a ramekin of Ponzu Sauce. Garnish with lemon and pickled seaweed (ogo).

Ahi Poke Musubi with King Crab Namasu

(serves 1-2, as an appetizer)

Ingredients:
1 piece Ahi Musubi
3 oz. Crab Namasu
2 oz. Baby Romaine Leaves
1 oz. Ponzu Mayonnaise

Instructions:
Cut the ahi musubi in half or in 4 pieces. Place 3 baby romaine leaves equally spaced apart in a circle. Place the crab namasu in the center of the leaves. Using a squirt bottle, drizzle ponzu mayonnaise around plate. Place cut musubi pieces in between leaves. Serve.

Ahi Musubi

Ingredients:
4 oz. Sushi Rice
2 oz. Ahi Poke
2 Tblsp. furikake
2 Cups Vegetable Oil (for frying)

Instructions:
Place plastic wrap on metal cups. Spread 2 oz. of sushi rice on bottom of plastic wrap and spread evenly, about 1/2" thick. Place 2 oz. of ahi poke in center of rice and cover poke with remaining rice. Form a ball using plastic wrap and bind rice to crate a well-packed rice ball (musubi). Coat with furikake and deep fry before serving.

Poke

(2 oz. portions)

Ingredients:
2 oz. medium diced ahi
1/2 oz. Green Onion, finely chopped
1/2 oz. Maui Onion, finely sliced
1/2 oz. Ogo, rough chop
Sesame Oil, to taste
Hawaiian salt, to taste
Chili Water, to taste
Kukui Nut Oil, to taste

Instructions: Combine all ingredients and mix well. Adjust seasonings according to your taste.

Crab Namasu

(2 oz. portions)

Ingredients:
2 oz. Japanese Cucumber, seeds removed, sliced into 1/4" cuts, lightly salted for 1 hour, and drained.
1 oz. Daikon, sliced 1/4" cuts, almost same size as cucumber
1/2 oz. Green Onion
1 oz. King Crab Meat, picked through and squeezed of excessive liquid. Keep chunky.
2 Tblsp. Namasu Marinade
Salt, to taste

Instructions:
Combine all ingredients, mix well and serve.

Recipes provided by KHON Fox 2

From the Kitchen of:
Diamond Head Grill
Executive Chef: David B. Reardon
Airdate: November 21, 1999

KEAHOLE LOBSTER, GRILLED MAUI ONION & AVOCADO SALAD with KA'U ORANGE VINAIGRETTE

(yield: 6 servings)

Ingredients:
3 Lobsters (approx. 11/2 lbs. each)
1 gallon Court Bouillon, vegetable stock

8 oz. ripe Avocado, 1/2" dice
1 Garlic Clove, diced
1 oz. scallion, finely chopped
1 Tblsp. JalapeÒo pepper, no seeds
1 Tblsp. Lemon Juice
6 oz. ripe Mango, 1/2" dice
4 grilled Maui Onions, 1/2" dice
2 tsp. Cumin
1/2 tsp. Salt
4 oz. Chicory Frisee
1 oz. Chives, for garnish
1 oz. Flowers, for garnish

Instructions:
Place lobsters in boiling court bouillon and cook for 12-15 minutes. Place in an ice bath to cool.

Place all remaining ingredients in a bowl and blend. Reserve for plating.

For Plating:
Clean lobster of all meat. Cut each tail in half. Remove meat from claws. Place 3 ounces of grilled Maui onion and avocado salad in center of plate. Place half of a lobster tail on top of salad. Toss chicory frisee with Ka'u Orange Vinaigrette. Place on top of lobster tail. Place one lobster claw on the side. Garnish with chive and flower.

SEMOLINA DUSTED LEMON CRABCAKE with WILTED ASIAN GREENS, PICKLED GINGER ANCHO-HONEY VINAIGRETTE

(yield: 6 servings)

Ingredients:
1 lb. fresh crabmeat
1 Tblsp. Lemon Zest
2 Tblsp. Chives
1/2 Cup Mayonnaise
1 Cup Semolina
1/2 Tblsp. Olive Oil
6 Cups Asian Greens
1/2 Cup Pickled Ginger
1 Tblsp. Black & White Sesame Seeds
6 Tblsp. Ancho-Chili Honey

Instructions:
To Prepare Crabcake:
Clean crabmeat and remove all shells; try not to break up large pieces of crabmeat. Add lemon zest, chives and mayonnaise. Form into crabcakes and dust in semolina flour on each side. Pan saute in olive oil until crispy on both sides. Reserve for service.

To Serve:
Toss Asian greens in a bowl. Using plastic squirt bottle, place 1 Tablespoon of dressing around the plate. Place greens in the center. Add pickled ginger and place crabcake in the center. Garnish with sesame seeds.

ANCHO-CHILI HONEY VINAIGRETTE

Ingredients:
2 Ancho Chilies (with seeds)
1 Hawaiian Chili
2 Garlic Cloves
2 Shallots
Juice of 2 whole Lemons
2 oz. piece of Ginger
1/2 Cup Honey
2 Cup Olive Oil
3/4 Cup Champagne Vinegar
2 Cup Chicken Stock
Salt, to taste

Instructions:
Cook ancho chilies, Hawaiian chili, garlic cloves, and ginger in chicken stock, making sure the ancho chilies have reconstituted in the stock. Reduce by half. Place in a blender and slowly add olive oil and Champagne vinegar. Season with salt. Plate in a plastic squirt bottle.

Recipes provided by KHON Fox 2

From the Kitchen of:
THE BUS
Chefs: Albert Kaai & Mana Crozier
Airdate: November 28, 1999

AMY'S SPAM-GEE

Ingredients:
1 12oz. can of Spam (less fat or less sodium Spam preferred)
1 8 oz. can of sliced Water Chestnuts
1 bunch of Chinese Parsley
Gau Gee Wrappers or if not available, Won Ton Wrappers

Instructions:
Finely chop parsley and water chestnuts. Mash Spam and add parsley/chestnuts mixture, mixing well. Moisten edges of Gau Gee wrapper, add 1 teaspoon of Spam mixture and fold end to end to form a rectangle and seal. Deep fry in hot oil until golden brown. Best served with a sweet chili sauce dip.

AUNTIE ETTA'S STIR-FRIED SHRIMP

Ingredients:
2 lbs. Shrimp Tail
3 Cloves Garlic
3 Tblsp. Chopped Ginger
1 bunch of Green Leaf Onion
2 bunches Chinese Parsley
4-6 Tblsp. Tiparos Fish Sauce

Instructions:
Cleaning Shrimp:
Cut through top center of shrimp tail, just enough to remove vein, leaving shell on. Set shrimp aside.

Finely chop roots of green onions (the white stems), roots of the parsley, and garlic cloves-adding to the chopped ginger. Set aside.

Cut onion leaves and Chinese parsley tops into 1 inch lengths and set aside. Heat oiled wok on high. Stir fry root mixture for 1 minute. Add cleaned shrimp and stir fry 3-5 minutes. Add Tiparos fish sauce and stir fry until shrimp is done. Add chopped green onion and Chinese parsley tops and turn off stove.

PORK TOFU

Ingredients:
1 Tblsp. Oil
1 Block Tofu (firm)
1 lb. Ground Pork
1 Tlbsp. Cornstarch
1 Tblsp. Water, cold
Green Onion, for garnish
Chinese Parsley, for garnish
2 tsp. Sesame Oil

For Sauce:
1 Cup Chicken Broth
1 Tblsp. Black Bean Sauce
2 Tblsp. Soy Sauce
1 tsp. Garlic
1 tsp. Ginger
1 Tblsp. Sweet Chili Sauce

Instructions: Heat wok on medium fire. Brown pork with 1 Tblsp. of oil. Mix all ingredients together, except for the sweet chili sauce (add chili sauce last). Bring to a boil, about 3 minutes. Then mix water and cornstarch to thicken. Garnish with green onion, Chinese Parsley, and sweet chili sauce.