Recipes provided by KHON Fox 2

If you have any question regarding this week's recipes, please call Bob Salvador, Hawaii's Kitchen producer
at (808) 591-4247 or you can e-mail him mailto:mailto:bsalvador@khon.emmis.com

BROADCAST DATE:   08/05/01


Ahi Carpaccio Roll with Somen Noodles,
Mixed Greens and Ponzu Sauce
From the Kitchen of: Chef Steven Ariel of The Pineapple Room

4 oz. ahi, pounded flat
1 oz. cooked capellini
1 oz. mixed greens
10 pcs. cucumber julienne
3 pcs. tomato slices
6 pcs. orange segments
6 pcs. shiso leaf
3 oz. ponzu sauce
Ponzu Sauce
1 1/2 c. soy
1 1/2 c. bonito flakes
1 c. lime juice
1/2 c. lemon juice
1/4 c. rice vinegar
1/2 c. mirin

Mix all ingredients together well and bring to a boil.  Chill and reserve for later use.

For the Roll
Lay out thinly pounded out ahi on to plastic wrap, which has been laid a onto cutting board.  Place cucumbers and tomato slices on fish.  Top fish with lettuce and noodles.  Roll up fish in plastic warp to form roulade (be sure plastic does not go into roll).  Twist ends to tighten roll.  Chill for 20 minutes before cutting.   Cut 6 portions out of roulade and discard ends.  Individually plate each roll (remove plastic).  Wrap with shiso, top with orange and pour sauce around roll.   Garnish with black sesame seeds.

Shrimp and Scallop Stir-Fry with Pineapple Fried Rice
From the Kitchen of: Chef Beverly Gannon of Hali'i Maile General Store

Lobster Sauce
4 c. shrimp shells
2 Tbs. olive oil
1/4 c. shopped onion
1/4 c. peeled and chopped carrot
1/4 c. chopped celery
4 cloves garlic, minced
1 Tbs. lemongrass ginger pesto (see below for recipe)
1/3 c. dry sherry
2/3 c. dry white wine
6 c. fish stock (see below for recipe)
1 bay leaf
1 tsp. black peppercorns
4 -6 sprigs thyme
1 Tbs. sugar
2 Tbs. tomato paste
1 Tbs. lobster or fish base
3 tsp. cornstarch
3 tsp. water

Pineapple Fried Rice
7 Tbs. peanut oil
1/2 c. peeled and finely diced pineapple
1/4 c. sliced water chestnuts
2 Tbs. peeled and finely diced carrot
2 Tbs. peeled and finely diced fresh ginger
1/4 c. thinly sliced Chinese sausage
1/4 c. diced red onion
1/4 c. green peas
3 c. cooked white rice, cooled
1/2 tsp. salt
Pinch of freshly ground black pepper
1 Tbs. canola oil
1 c. peeled and julienned carrot
1/2 c. sliced onion
1/2 c. chopped red cabbage
1/2 c. snow peas
1/2 red bell pepper, seeded and sliced
1 c. baby bok choy
1 lb. large shrimp (16 to 20), peeled and deveined, shells reserved for lobster sauce
1 lb. scallops
1 c. shiitake mushrooms, stemmed and halved

Preheat the oven to 400 degrees.  To prepare the lobster sauce, place the shrimp shells in a roasting pan and roast for 10 minutes, until crispy brown.  Transfer to a food processor and process to chop coarsely.  In a heavy stockpot, heat the olive oil over medium-high heat.  Add the onion, carrot, celery and garlic and sauté for 2 minutes, until limp.  Add the pesto and cook for 5 minutes, until the vegetable are softened.  Add the shrimp shells and deglaze the pan with the sherry and white wine, stirring to dislodge any browned bits.  Add the stock, bay leaf, peppercorns, thyme, sugar, tomato paste and lobster base and stir well.  Bring to a boil, then decrease the heat to low and simmer to reduce for about 30 minutes.  Strain through a fine-mesh sieve and return to the saucepan.  Place over medium heat and simmer until reduced by half.  You should have 2 cups.  In a small bowl, stir together the cornstarch and water.  Add to the sauce and stir to mix well. 

To prepare the fried rice, in a large sauté pan, heat the peanut oil over high heat until smoking.  Add the pineapple, water chestnuts, carrot, ginger, sausage, onion and peas and stir-fry for 3 to 5 minutes.  Add the rice, salt and pepper and continue to stir-fry for 3 minutes, until the rice is heated through.  Spoon onto a warmed platter.

To prepare the stir-fry, in a large wok, heat the canola oil over high heat.  Add the carrot, onion and cabbage and stir-fry for 1 minute until al dente.  Add the snow peas, bell pepper, bok choy, shrimp and scallops and stir-fry for 2 to 3 minutes, until the vegetables and seafood are just cooked.  Add the mushrooms and stir-fry for 2 minutes, until softened.  Add 1 cup of the lobster sauce and stir well.  Add the remaining lobster sauce and simmer for 1 minute.  Pour over the fried rice.   Serve immediately.

Lemongrass-Ginger Pesto
2 lemongrass stalks
8 cloves garlic
1/4 c. peeled and coarsely chopped fresh ginger
1/2 c. chopped fresh cilantro, preferably with roots
1/4 canola oil
1/2 tsp. sumbal (Indonesian garlic-chile paste)

To prepare the pesto, peel off the outer layers off the lemongrass stalks, and coarsely chop the white bulb portion.  Place all the pesto ingredients in a food processor and process until smooth.

Fish Stock
6 lbs. fresh fish bones (no gills or blood lines), coarsely chopped
1 onion, chopped
4 celery stalks, chopped
6 cloves garlic, chopped
1 lemongrass stalk, white part only, pounded
6 shiitake mushrooms, chopped
1 bay leaf
1 bunch thyme
pinch of saffron
1 tsp. black peppercorns
2 c. bottled clam juice
2 tomatoes, quartered
2 Tbs. peeled and minced fresh ginger
2 c. dry white wine
4 qts. Water

To prepare fish the stock, in a large saucepan, combine all the ingredients and bring to a simmer over medium heat, skimming off any foam.  Cook, uncovered, skimming as needed, for 2 hours, until full flavored.  Remove from heat and strain through a fine-mesh sieve.  You should have 6 cups.  Set aside.

Duck Spring Rolls with Mango Dipping Sauce
From the Kitchen of: Chef Beverly Gannon of Hali'i Maile General Store

Filling
3 c. cooked and shredded duck
1 carrot, peeled and shredded
2 c. shredded green cabbage
4 green onions, white and green parts, finely chopped
3 cloves garlic, finely chopped
1 Tbs. peeled and grated fresh ginger
1/2 tsp. salt
1/4 c. finely chopped fresh cilantro
1 Tbs. Asian sesame oil
2 tsp. Vietnamese garlic-chile sauce
1 Tbs. oyster sauce
2 Tbs. sesame seeds, toasted

2 Tbs. cornstarch
2 Tbs. water
16 to 18 spring roll wrappers
Peanut oil, for deep-frying

Mango Dipping Sauce
4 shallots, chopped
1/4 c. dry white wine
1/2 c. duck jus or chicken stock
1/2 c. dijon mustard
1/2 pureed mango chutney
1/2 c. heavy cream

To prepare the filling, in a large bowl, combine all the ingredients and mix well.

To assemble the spring rolls, in a small bowl, stir together the cornstarch and water.  Lay out 6 spring roll wrappers, positioning each of them with a point facing you.  Place 2 heaping Tbs. of the filling across the bottom of 1 wrapper, about 2 inches above the point.  Fold the bottom up over the filling and fold in the sides toward the middle.  Put a dab of the cornstarch mixture on the top point.  Starting at the bottom, roll up to form a tidy bundle.  Repeat with the remaining filling and wrappers.  Cover and chill for at least 1 hour before frying.

To prepare the sauce, in a small saucepan, combine the shallots, wine and duck jus and place over medium heat.  Cook for 6 to 8 minutes, until reduced to 1/2 cup.  Add the mustard, chutney and cream and cook for 4 to 5 minutes, until thick.  Pour into a bowl and set aside. 

In a heavy saucepan, pour in the peanut oil to a depth of about 1 inch and heat to 375 degrees.  Add 2 spring rolls and fry, turning with tongs to fry evenly, for 1 1/2 to 2 minutes, until crisp and browned.  Using tongs or a wire skimmer, transfer to paper towels to drain.  Repeat with the remaining rolls.  Serve hot with the dipping sauce.