Recipes provided by KHON Fox 2

BROADCAST DATE:   10/01/00

                                            CHICKEN PICCATA
                             From the Kitchen of:  Chef Russell Siu of Kaka'ako Kitchen

8 pcs. chicken breast or thighs, boneless & skinless
1/2 c. four
5 eggs
1/8 c. parmesan or romano cheese, grated fine
1/2 c. olive oil for frying
32 oz. linguine (cooled al dente)
3 Tbs. butter, unsalted
1 Tbs. garlic, chopped
salt & pepper
4 sprigs parsley
2 Tbs. parsley, chopped

In a non reactive bowl, whisk eggs and cheese together.   Season with salt & pepper.  Dust with four and add to eggs.  Heat sauté pan and add oil.  When oil is heated, place chicken one piece at a time and sauté until done over medium heat.  In another heated sauté pan, add butter and garlic.  When butter is melted, add linguine and heat mixing gently.  Season with salt & pepper and place in center of plate.  Top with chicken and lemon caper butter sauce (see following recipe).  Garnish with chopped parsley, parsley and lemon slice.

                            LEMON CAPER BUTTER SAUCE
                             From the Kitchen of:  Chef Russell Siu of Kaka'ako Kitchen

1/2 c. white wine
1/4 c. rice wine vinegar
1 lemon, juice
1 Tbs. shallots, chopped
1 clove garlic, sliced thin
1 c. heavy cream
1/2 c. butter, unsalted
1/4 c. capers, rinsed
salt & pepper

In a non reactive pot, add white wine, rice wine vinegar, lemon juice, shallots and garlic.  Reduce mixture by half over medium to low heat.  Add heavy cream reduce by half the volume or until cream thickens.  Whisk in butter slowly.   When all the butter is incorporated, season with salt & pepper.  Strain through a chinois or strainer and add capers.  Keep in a warm area.  This sauce cannot be reheated.

                            GRILLED VEGETABLE WRAP, 
               ROASTED PEPPER MAYONNAISE
                            From the Kitchen of:  Chef Russell Siu of Kaka'ako Kitchen

4 12" tomato tortillas
1 zucchini, sliced thin
1 yellow squash, sliced thin
1 red onion, sliced thin
1 round eggplant, sliced thin
1 1/2 c. shredded lettuce
12 tomatoes, sliced
1 c. alfalfa sprouts
1 cucumber, sliced thin
1 c. mayonnaise
1 red bell pepper, roasted, skinned & pureed
1 tsp. lemon juice
1/2 tsp. garlic, chopped fine
salt & pepper
1/2 c. olive oil
2 Tbs. fresh basil, chopped
2 Tbs. balsamic vinegar
1/2 tsp. garlic, chopped

In a non reactive bowl, add mayonnaise, red pepper puree, lemon juice and garlic.  Mix well and season with salt & pepper.

Marinate vegetables (eggplant, zucchini, red onions, yellow squash) with olive oil, garlic, basil, balsamic vinegar and salt & pepper.  Marinate for about 1/2 hour.   Grill.

Lay out 1 tortilla.  Spread a thin layer of mayonnaise over entire surface of tortilla.  Layer with vegetables and roll tightly.  Slice diagonally about 2 inches thick.

                                         AHI CHOPPED SALAD
                            From the Kitchen of:  Chef Russell Siu of Kaka'ako Kitchen

4 pcs. ahi, 4 oz. each, lightly seared and diced medium
1 c. tomatoes, diced small
1/2 c. olives, chopped, black or calamata
8 shiitake mushrooms, sliced
3/4 red onion, sliced thin
8 pcs won ton pi, julienne and fried crispy
1 carrot, for carrot strings to garnish
5 oz. assorted baby greens

In a stainless steel bowl, add all ingredients except the ahi, won ton pi and carrot strings.  Add soy sesame dressing  (see following recipe) and toss lightly.  Divide salad into four bowls.  Top with ahi, won ton pi and carrot strings.

                                       SOY SESAME DRESSING
                             From the Kitchen of:  Chef Russell Siu of Kaka'ako Kitchen

3/4 c. soy sauce
1 c. salad oil
1 c. rice vinegar
4 lemons, juice
3/4 c. sesame seed oil
1 c. sugar
1/4 c. sesame seeds, toasted
Mix together all ingredients in a non reactive bowl.