Recipes provided by KHON Fox 2

BROADCAST DATE:   07/30/00

                               HAMACHI SHOOTER

From the Kitchen of:  Chef Wilhelm Pirnqruben
of the Hilton Waikoloa

5 7/8 oz. tomato juice
1 1/2 oz. passion fruit syrup
1 1/2 oz. orange juice
1/8 oz. tobasco sauce
1/2 tsp. sea salt
1/2 tsp. black pepper
1 1/2 oz. vodka
2 5/8 oz. yellowtail fillet, thinly sliced
3/4 Tbs. lime juice

Thinly slice they yellowtail fillet (sashimi grade), spray with lime juice and sprinkle wit sea salt.  Let rest in refrigerator until ready to use.   Mix all ingredients listed from tomato juice to vodka, adjust seasoning.  Place 2 cured yellowtail slices into each shooter glass, top off with the lilikoi bloody mary, serve at once.

                                             POISSON CRU

From the Kitchen of:  Chef Wilhelm Pirnqruben of the Hilton Waikoloa

4 oz. red snapper fillet
2 Tbs. coconut milk
1/4 c. lime juice
1/4 c. tomato, diced
1/4 c. Maui onions, diced
1/4 c. cucumber, diced
1/4 c. green onion, chopped
1/2 Tbs. sea salt

Marinate the thin sliced fish fillet with lime juice and salt.  Let it sit until the fish turns opaque. Drain the fish and add all the other ingredients, adjust seasoning and serve chilled.

                       LOBSTER AND MANGO TOWER

From the Kitchen of:  Chef Wilhelm Pirnqruben of the Hilton Waikoloa

Tower
3 oz. mango relish (see attached recipe below)
4 oz. lobster salad (see attached recipe below)
1/2 each won ton wrappers, julienne, fried
1/2 Tbs. tomatoes, diced fine
1 tsp. cilantro, chiffonade
Assemble as seen on tv.

Mango Relish
8 oz. mango, finely sliced
1 tsp. sweet chili sauce
1 Tbs. fresh lime juice
1 Tbs. cilantro, chopped
1/2 tsp. candied ginger root, finely chopped
Mix all ingredients, adjust seasoning.  Chill for service.

Lobster Salad
2 c. lobster meat
1/4 c. celery, diced small
1 Tbs. cilantro, chopped
1/4 c. tomatoes, seeded & diced small
1/2 tsp. fresh lime juice
1/2 tsp. brandy
3 Tbs. louis sauce
Mix all ingredients, adjust seasoning.  Chill for service.