Recipes provided by KHON Fox 2

BROADCAST DATE:   08/20/00

                      ROASTED MAUI ONION TART

From the Kitchen of:  Kristine Snyder

7 medium Maui onions
3 Tbs. olive oil
2 cloves garlic, minced
3 Tbs. cream
2 tsp. minced fresh basil
salt and freshly ground black pepper
1 sheet frozen puff pastry, thawed according to manufacturer's directions
1 egg
1 Tbs. water

Preheat oven to 325 degrees.  Peel and trim onions.
Slice 4 of the onions thinly.  Heat 1 Tbs. olive oil in a large non-stick skillet over medium heat.  Add onions and minced garlic, sautéing one minute.  Reduce heat, cover and cook until tender, about 15 minutes, stirring occasionally.  Remove cover and season with salt and pepper.  Stir in cream and cook an additional 5 minutes until most of the liquid has evaporated.  Stir in basil and cool mixture completely.  Adjust seasonings if necessary.  (Can be made in advance, cover and stored in the refrigerator.)

Cut remaining 3 onions lengthwise into 8-10 wedges each, keeping wedges intact and place narrow sides up on an oiled baking sheet.  Brush lightly with remaining olive oil.  Season with salt and pepper and roast until tender, about 20 minutes.  Cool.

Increase oven temperature to 425 degrees.  In a small bowl, mix egg with water.  On a lightly floured surface with a floured rolling pin, roll out pastry sheet into an 11 1/2" square.  Using an inverted 11-inch metal tart pan, cut pastry into a round.*  Roll out round to increase diameter 1/2".  Place pastry in tart pan and brush bottom with egg mixture.  (If pastry becomes too soft to move, chill until firm.)  Place tart pan on a baking sheet and refrigerate until firm, about 10 minutes.  Spread onion mixture evenly over pastry and arrange roasted onions decoratively on their sides.  Season with salt and pepper and bake tart in the middle of the 425 degree oven for 20-25 minutes until golden.  Garnish with additional minced basil if desired.  Serves 4
*Alternatively, use four 4 or 5-inch mini tart pans.

             MAUI ONION CRUSTED OPAKAPAKA
                   WITH AN AU POIVRE SAUCE

From the Kitchen of:  Sansei Seafood
Restaurant & Sushi Bar

4 - 6 oz. opakapaka filet
2 medium Maui onions, sliced
1 oz. pancetta, finely chopped
2 oz. garlic
1/2 c. panko flakes
1 oz. butter
1 egg white
salt & pepper to taste

Caramelize Maui onion in sauté pan with
butter, when golden brown, add garlic and
pancetta.  Cook for 2 minutes, then cool. 
Add panko and egg whites to cooled mixture. 
Apply mixture on top of Opakapaka.  In hot
saucepan, sear opakapaka, crust down cook
till lightly brown then turn fish over and finish in
oven for 3-4 minutes.

Au Poivre Sauce
1/2 oz. wasabi powder
2 1/2 oz. shoyu sauce
1 Tbs. hondashi
16 oz. sake reduced by 1/2
1/2 # butter
1/4 oz. minced garlic
3/4 Tbs. black pepper

In a sauce pot reduce sake by 1/2.  create a
paste with wasabi, shoyu, hondashi and whip
in slowly.  Stir constantly to keep from burning
on bottom of pot.  Cook for 10 minutes.  Add
in butter slowly, then add pepper and garlic. 
Season with salt & pepper to taste.