Recipes provided by KHON Fox 2
BROADCAST DATE: 07/16/00
LES "Saint-Jacques" OSTENDAISES
(Scallops in White Wine Sauce with a Hint of Curry)
From the Kitchen of: Le Guignol on Kalakaua Ave.
Chef Shane Sutton
1 c. white wine
1/2 c. 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
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.
SAUTÉED OYSTER MUSHROOM NAPOLEON
From the Kitchen of: Le Guignol on Kalakaua Ave.
Chef Shane Sutton
2 c. oyster mushrooms
1/2 c. onions, sliced
2 garlic cloves, minced
1 Tbs. margarine
salt & pepper, to taste
1 baked puff pastry (cut in three parts)
Roasted Garlic Mayonnaise Spread* In a sauté pan place margarine and melt.
When margarine starts to sizzle, add onions and sauté for 3 minutes. Add mushrooms and garlic, and sauté for 4 minutes until just brown. To serve, take one part of the puff pastry and spread with roasted garlic mayonnaise and place in center of place. Place
sautéed mushrooms over puff pastry, place second piece of puff pastry on top of first and spread with roasted garlic mayonnaise and sautéed mushrooms over puff. Place third piece of puff pastry on top. Garnish with sautéed onion and Napoleon. Roasted Garlic Mayonnaise
Spread
To prepare, take 6 garlic cloves, toss with olive oil and put in tin foil. Bake at 350 degrees for 10-15 minutes. Remove garlic when tender and mash with a fork. Mix garlic with 1 cup mayonnaise
COLD SMOKED SALMON WITH SPINACH
AND CREAM CHEESE MOUSSE
From the Kitchen of: Le Guignol on Kalakaua Ave.
Chef Shane Sutton
3 slices cold smoked salmon
3 Tbs. cream cheese
3 oz. fresh spinach
salt & pepper
1 slice lemon and baby greens for garnish
For the mousse, first sauté the spinach in 1 Tbs. 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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