Recipes provided by KHON Fox 2

RE-BROADCAST FROM 5/23/99
BROADCAST DATE:   12/31/00

ROTISSERIE ISLAND CHICKEN

From the Kitchen of: Chef Mavro Restaurant 
(George Mavrothalassitis-chef/proprietor)

For Chicken

• 1 whole island chicken, fresh, roaster

• 1/2 c. huli-huli sauce

• 1 Tbs. Hawaiian salt

• pepper to taste
  
  For Garnish

• 2 pcs. island corn, remove corn from cob

• 1 bunch Swiss chard, cleaned

• 1/2 c. milk

• 1 tsp. garlic, chopped

• 1 Tbs. butter

• olive oil

For Sauce

• 1 tsp. shallot, minced

• 1 tsp. black pepper, cracked

• 1 tsp. garlic, chopped

• 1 tsp. ginger, chopped

• 1 c. plum wine

• 1/2 c. huli-huli sauce

• 1/2 c. demi-glace

• 1 tsp. sesame oil

• 1 pc. island chili finger
  
  Brush the chicken with huli-huli sauce, season with Hawaiian salt and
  pepper, hand in oven and roast at 375 degrees.  Brush with huli-huli
  sauce while baking.  Cook for 1 1/2 hours or until 165 degrees internal
  temperature.
  
  Sauté the garlic in butter, add the corn and sauté until translucent.
  Cover with the milk and simmer for 10 minutes.  Save half 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 sauté with
  olive oil.  Season to taste.
  
  Sauté the shallot, garlic, ginger and black pepper.  Add the plum wine
  and reduce to dry.  Add the demi-glace, the huli-huli sauce and the
  chili.  Finish with the sesame oil and strain.
  
  Remove the breasts and legs of the chicken from bone.  Present in tow
  individual plates, breast and leg on the top of cream corn, Swiss chard
  in the center surrounded with the sauce.

LILIKOI MALASADAS
From the Kitchen of:  Chef Mavro Restaurant 
(George Mavrothalassitis-chef/proprietor)

For the Malasadas

• 3 c. bread flour

• 1/4 c. sugar

• 1 Tbs. + 1/2 tsp. dry yeast

• 7 eggs

• 2 tsp. salt

• 12 oz. butter
  
  For the Guava Coulis
  

• 1 c. guava concentrate

• 1 c. simple syrup, half water/half sugar (boiled)
  
  For the Lilikoi Curd
  

• 1 c. sugar

• 1/4 c. unsweetened lilikoi concentrate

• 4 oz. butter

• 6 eggs

• juice from 1/2 a lemon
  
  Mix flour, sugar and yeast with dough hook.  Add in about 1/2 of the eggs
  to form a firm paste.  Mix on medium speed to develop the dough.  Add the
  remaining eggs one by one and mix the dough for 15 more minutes.  Add the
  salt, then the softened butter in three parts.
  
  Let the dough rise one time at room temperature then refrigerate for 2
  hours.  Form the malasadas and rise one more time.
  
  Fry the malasadas at 375 degrees.  Drain in paper towels and roll into
  sugar.
  
  Mix the sugar, butter, lemon and lilikoi and bring to a boil.  Whip the
  yolks with a part of the hot liquid then pour yolk mixture back to
  liquid.
  
  Return to simmer, keep whipping until edges start to bubble.  (Do not
  bring to a full boil.)  Strain and chill.
  
  With a pastry bag, fill the malasadas with the lilikoi curd.
  
  Serve with guava syrup and vanilla ice cream.