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Recipes provided by KHON Fox 2
From the Kitchen of:
Le Guignol on Kalakaua Ave.,
Chef Shane Sutton
Airdate: September 5, 1999
LES 'Saint-Jacques OSTENDAISES
(Scallops in White Wine Sauce with a Hint of Curry)
Serves 1
1 Cup White Wine
1/2 Cup Heavy Cream
1 tsp. Curry Powder
1/2 tsp. Dried Basil Flakes
5 Scallops (size 10-20)
1 Baked Puff Pastry
Salt & Pepper, to taste
In a 8 inch frying pan, add the wine, curry powder, and basil flakes. Reduce by 3/4 volume. Add cream and reduce until it coats a teaspoon. Add salt and pepper to taste. Place the scallops in the sauce and poach for 2 minutes on each side.
To serve, place 1/2 of puff pastry in center of plate, place scallops on pastry and spoon sauce over scallops. Place other half of pastry on top.
Sauteed Oyster Mushroom Napoleon
Serves 1
2 Cups Oyster Mushrooms
1/2 Cup Onions, sliced
2 Garlic Cloves, minced
1 Tblsp. Margarine
Salt & Pepper, to taste
1 Baked Puff Pastry (cut in three parts)
Roasted Garlic Mayonnaise Spread*
In saute pan place margarine and melt. When margarine stars to sizzle add onions and saute for 3 minutes. Add mushrooms and garlic, and saute for 4 minutes until just brown. To serve, take one part of puff pastry and spread with roasted garlic mayonnaise and place in center of plate. Place sauteed mushrooms over puff pastry, place second piece of puff pastry on top of first and spread with roasted garlic mayonnaise and sauteed mushrooms over puff. Place third piece of puff pastry on top. Garnish with sauteed onion around Napoleon.
*ROASTED GARLIC MAYONNAISE SPREAD
To prepare take 6 garlic cloves, toss with olive oil and put in tin foil. Bake at 350f for 10-15 minutes. Remove garlic when tender and mash with a fork. Mix garlic with 1 Cup of mayonnaise.
Cold Smoked Salmon with Spinach
and Cream Cheese Mousse
3 Slices of Cold Smoked Salmon
3 Tblsp. of Cream Cheese
3 ounces of Fresh Spinach
Salt & Pepper
1 Slice of Lemon and Baby Greens, for garnish
For the mousse, first saute the spinach in 1 Tblsp. of butter, let cool. When spinach is cool, mix together in a food processor until well mixed. Add salt and pepper, to taste. Spread the mousse on each piece of salmon, covering the top of each piece completely. Roll the salmon into a cigar shape by folding in the ends and rolling the salmon, starting at the top. Place on the plate as desired and garnish with baby greens and lemon.
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Recipes provided by KHON Fox 2
From the Kitchen of:
GASPRO (Jim Weeb);
Queen's Medical Center (Scott Myhre);
GORDON BIERSCH (Chef Liam Martin)
Airdate: September 12, 1999
Deep Fried Turkey/Chicken
12 lbs. of Turkey
3 1/2 gallons of Peanut Oil
Cajun Seasoning or mix the following ingredients for Cajun Dry Seasoning:
4 Tblsp. Salt
2 tsp. Ground Garlic
4 tsp. Ground Onion Powder
2 tsp. Black Pepper
2 tsp. Ground Green Onion
2 tsp. Cayenne Pepper
Rub dry Cajun seasoning with peanut oil all over turkey, including inside
the cavity of the turkey. After seasoning turkey, let stand at least 2
hours or overnight. Heat peanut oil until the oil has reached a
temperature of 350ƒ. Place seasoned turkey on turkey rack and slowly
lower into hot peanut oil. Be very careful as to not let oil overflow.
Maintain temperature at 325ƒ, not exceeding 350ƒ. Turkey cooks at 3 1/2
- 4 minutes per pound; chicken cooks at 7 minutes per pound.
Down and Dirty Rice
10 Cups Cooked Rice, refrigerate overnight
1 lb. Bacon, chopped
1 bunch Green Onions, chopped
1 whole, Green Pepper, chopped
1 tray Mushrooms, chopped
1 round Maui Onion, chopped
1/2 Cup Soy Sauce, or to taste
1/4 Cup Oyster Sauce, or to taste
2 Eggs
1 Tblsp. Kitchen Bouquet(tm) Browning and Seasoning Sauce
Brown bacon in wok until cooked. Add Maui onions and cook until tender.
Add green peppers and mushrooms. Continue cooking. Add rice, tossing with
vegetables. Season with Soy Sauce, Oyster Sauce and Browning Sauce. Add
eggs to rice mixture and continue tossing until eggs are cooked
thoroughly.
Malasadas Mix Home Recipe
(from Anges' Bake Shop)
1 pkt. Active Dry Yeast
1 tsp. Sugar
1/4 Cup Warm Water
6 Cups Flour
1/2 Cup Sugar
1/2 tsp. Salt
1/4 Cup Butter or Margarine, melted
6 Eggs
1 Cup Evaporated Milk
1 1/2 Cup Water
2 Tblsp. Mashed Potatoes
Mix yeast with 1 tsp. sugar and add to warm water. Let stand for 5
minutes. In a large mixing bowl whisk together sugar, salt, melted
margarine, eggs, evaporated milk, water, mashed potatoes and yeast
solution until completely mixed. Add flour and mix well, scraping sides of
bowl often. Cover and let rise until doubled (overnight in the
refrigerator works well). Punch down and let rise again. Dough is ready
for use.
Marzen Mustard BBQ Sauce
1 Cup Onion, chopped
2 Tblsp. Garlic, chopped
1 Cup Gordon Biersch Marzen
3 Cups Chili Sauce
1 Cup Ketchup
1/2 Cup Worcestershire Sauce
1/2 Cup Whole Grain Mustard
2 Tblsp. Horseradish
2 Tblsp. Chipolte Peppers
1/4 Cup Olive Oil
Heat pan with oil, add onions and garlic. Cook for a minute or two over
medium high heat. Deglaze with beer, let liquid reduce by half. Add
remaining ingredients and let simmer for 20 minutes. Blend to a puree.
Gordon Biersch Poke
POKE SAUCE
2 Cups Soy Sauce
1/4 Cup Sesame Oil
1/4 Brown Sugar
1 Tblsp. Crushed Red Pepper
2 oz. Gordon Biersch Marzan
FISH MIXTURE
8 oz. FRESH Ahi, cubbed
1/4 White Onion, julienne sliced
1 tsp. Kukui Nut Oil
1 tsp. Hawaiian salt
1/4 Cup Green Ogo
Mix all items in the fish mixture together in a bowl. Add desired amount
of sauce and mix. Serve right away to preserve color and freshness. ENJOY!
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Recipes provided by KHON Fox 2
From the Kitchen of:
Aloha Joe's
Airdate: September 19, 1999
Deep Fried Island Moi
Ingredients:
16-20 oz. Moi
Instructions:
1. Scale and gut fish.
2. Score diagonally 3 times on both sides of fish.
3. Lightly coat fish in rice flour.
4. Deep fry.
Sweet and Sour Sauce
Ingredients:
1 cup Honey
1/2 cup Dijon Mustard
pinch Salt
pinch Cayenne
2 tbsp. Orange Juice
1 tbsp. Sherry
2 tbsp. Tarragon Vinegar
1/4 Yellow Bell Pepper
1/4 Red Bell Pepper
1/4 Green Bell Pepper
3/4 cup Pineapple Tidbits
Instructions:
1. Combine all ingredients except pepper/pineapple topping in stainless
steel mixing bowl.
2. Cut vegetables into julienne strips and combine with pineapple tidbits.
Place combined vegetables along with pineapple tidbits in sauce and bring
to a simmer. Simmer for ten minutes and serve warm.
Orange Ginger Vinaigrette
Ingredients:
11/2 cup Tarragon Vinegar
1/2 cup Sugar
11/2 tsp. Salt
1 tsp. Garlic
1 tbsp. Ginger
pinch Black Pepper
2 tsp. Orange Zest
1 tbsp. Orange Juice Concentrate
2 cups Olive Oil
Instructions:
1. Whisk all ingredients together in stainless steel bowl till mixed
thoroughly.
Candied Walnuts
Ingredients:
3 lb. Walnuts, halved
8 oz. Butter
4 oz. Sugar
4 oz. Light Brown Sugar
1/2 cup Maple Syrup
1/2 cup Honey
Instructions:
1. Heat all ingredients except walnuts till completely melted.
2. Toss walnuts in sugar mixture.
3. Place on sheet pan and bake at 350 degrees for 5-8 minutes.
4. Gently toss several times while cooling.
5. When completely cool, place in an air tight container.
Paradise Salad
Ingredients:
4 quarts Mesculin Salad Mix
2 oz. Orange Vinaigrette
3 tbsp. Candied Walnuts
3 tbsp. Mandarin Oranges
Instructions:
1. Toss vinaigrette and salad mix in a stainless steel bowl till mix is
evenly coated.
2. Plate salad, place walnuts and oranges on top.
Ahi Spring Rolls
Ingredients:
1 cup Napa Cabbage, fine julienne
1/4 cup Red Cabbage, shredded
2 tbsp. Carrots, grated
11/2 oz. Enoki Mushrooms
1/4 cup Green Onions, sliced
1 tbsp. Sesame Oil
1 tsp. Ginger
1 tsp. Garlic
pinch Salt
pinch Pepper
1 tsp. Sambal Olek
1 oz. Rice Stick, softened
Instructions:
1. Heat sesame oil, saute garlic and ginger for 30 seconds.
2. Combine all the ingredients in a stainless steel bowl.
3. Place one lumpia wrapper on a flat surface, place 2 tbsp. vegetable
mixture on the wrapper.
4. Place 1/2oz. piece of Ahi on top of vegetable mixture.
5. Fold bottom edge of wrapper over mixture and roll half way up the
wrapper, fold both ends inward and finish rolling forward.
6. Dab a small amount of egg wash on the end of the wrapper to seal.
7. Deep fry for 2-3 minutes, cut on the bias, serve with dipping sauce.
Asian Dipping Sauce
Ingredients:
1/2 cup Sugar
1/2 cup Water
1/2 cup Rice Wine Vinegar
1 tbsp. Lime Juice
2 tbsp. Fish Sauce
2 tbsp. Indonesian selera
pinch Crushed Chilies
Instructions:
1. Heat sugar and water will dissolved.
2. Serve 2oz., garnish with chopped peanuts and shredded carrots.
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