Recipes provided by KHON Fox 2

THIS IS A RE-BROADCAST FROM 8/29/99

BROADCAST DATE:   08/13/00

                           PINEAPPLE VINAIGRETTE

From the Kitchen of:  Chef Peter Merriman of Hula Grill in Kaanapali, Maui

1-2 lb. moi (whole)

To Prepare:
Score fish with salt and pepper, to taste.  Coat with flour and sauté till golden brown in olive oil.

Pineapple, peeled, cored and cut in chunks
1/4 c. Maui onions, chopped
1 tsp. dijon mustard
1 Tbs. sugar
1 c. rice wine vinegar
pinch of salt
1 tsp. cracked coriander seed
1/2 c. 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

From the Kitchen of:  Chef Peter Merriman of Hula Grill in Kaanapali, Maui
 
Dressing:
1 c. shoyu
1/4 c. sesame oil
1/2 c. pickled ginger juice
1/4 c. rice wine vinegar

Slaw:
1 c. hearts of palm
1 Tbs. red bell pepper, julienne
1 Tbs. green onion, julienne
1 tsp. carrots, grated
1/4 c. cilantro leaves
1 Tbs. 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

From the Kitchen of:  Chef Peter Merriman of Hula Grill in Kaanapali, Maui

1 Tbs. 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 Tbs. 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

From the Kitchen of:  Chef Peter Merriman of Hula Grill in Kaanapali, Maui

2 Tbs. Maui onion, finely chopped
1 c. plantation red (or other full-bodied red wine)
1 c. chicken stock
1 tbs. cornstarch, dissolved in 2 Tbs. warm water
1 c. papaya slices

In a pan, sauté 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.