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Recipes provided by KHON Fox 2
BROADCAST DATE: 11/12/00
Turkey Cordon Bleu with Kalua Pig, Provolone and Luau Leaves
From the Kitchen of: Chef de Cuisine Steven Ariel of
The Pineapple Room/Liberty House Ala Moana
Ingredients
- 2 pcs. turkey breast, thinly sliced, 5-6 oz. in size
- 1 c. kalua pig
- 1 c. luau leaves, steamed for 2 hours with stems removed
- 4 pcs. provolone cheese slices or Swiss cheese slices
- 1/2 c. shiitake mushrooms, sliced and sautéed
- 2 pcs. sage sprigs
- 1 c. all-purpose flour
- 3 eggs, beaten for egg wash
- 3 c. panko (Japanese bread crumbs)
- salt & pepper to taste
Method
With a meat mallet, pound the sliced turkey until an even thickness is achieved. (Be careful not to over-pound the pieces). Season the turkey breasts with salt & pepper. Place two slices of provolone cheese on each turkey breast. Top with the steamed luau leaves and kalua pig.
Place sage sprigs and sautéed shiitake mushrooms in the center and roll up the turkey breast to form a roulade. Dredge the roulade in the flour, then in the egg wash. Finally bread the roulade in the panko.
Final Cooking
In a sauté pan over medium heat, brown the roulade, seam side down. Then brown the other sides as well. Roast in the oven at 350 degrees for 10-12 minutes or until the roulade is hot in the center. Remove from pan, and serve with turkey gravy and your favorite accompaniments.
Serves two people.
Taro Smashed Potatoes
From the Kitchen of: Chef de Cuisine Steven Ariel of
The Pineapple Room/Liberty House Ala Moana
Ingredients
- 1 lb. taro root, peeled and cubes (large dice)
- 8 oz. baking potatoes, peeled and cubes (large dice)
- 1/4 c. butter, softened
- 1/3 c. heavy cream, warmed
- salt to taste
Method
Steam taro and potatoes until fully cooked, about one hour. When fully cooked, place taro and potatoes into medium size mixing bowl and mash with a wire whisk. Mix in the butter and the warm cream until the potato absorbs all the liquid. The consistency should be light and fluffy.
Season with salt to taste.
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