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:bsalvador@khon.emmis.com

BROADCAST DATE:   08/12/01

(RE-BROADCAST FROM 8/27/00)


GARLIC & PEPPER CRUSTED BEEF TENDERLOIN 
WITH CARAMELIZED MAUI ONION DEMIGLACE 
AND MASHED KABOCHA PUMPKINS
From the Kitchen of:  Chef Chai of Chai's Island Bistro

Ingredients for the meat:
2 lbs. beef tenderloin
2 Tbs. chopped garlic
1 Tbs. chopped Chinese parsley
1/2 Tbs. ground black pepper
1 Tbs. soy sauce or fish sauce

Cut and clean the beef to about 8 ounce portions or any size you prefer then marinate with garlic, Chinese parsley, black pepper and soy sauce for at least 2 hours or let it sit over night.  Grilled to your liking, served on top mashed kabocha pumpkin.


Ingredients for mashed Kabocha pumpkin:
2 lbs. kabocha pumpkin
1/2 Tbs. butter
pinch of salt & pepper to taste

Peel and clean pumpkin.  Make sure to remove the entire skin and seeds.  Cut about 1-2 inches in size.  In a bamboo steamer, on high heat, steam pumpkin for about 7-10 minutes or until done (depending on how thick the pumpkin is). Mash the pumpkin in a bowl.  Add butter and salt & pepper.


Ingredients for the sauce:
1 c. Maui onions, sliced
1 c. shiitake mushroom, sliced
1 Tbs. vegetable oil
1 c. red wine
1 c. veal stock
2 Tbs. unsalted butter
salt & pepper to taste

On medium heat, sauté Maui onions with some vegetable oil to caramelize the onions, about 2-4 minutes, then add red wine.  Let it boil to reduce the wine until the wine is almost disappears.  Add veal stock.  Bring it to a boil on high heat then add mushrooms.  Cook for a minute or so.  Add butter, salt and pepper.  Serve on top of steak.

CRISP WHOLE MOI WITH
TANGERINE MANGO SAUCE
From the Kitchen of:  Glen Chu of Indigo

Dragon Fire Seasoned Soy Sauce:
2 Tbs. dragon fire sauce or sweet chili paste
1 Tbs. lemon grass, minced fine
1 Tbs. ginger, minced fine
1 Tbs. garlic, minced
3 Tbs. brown sugar
1 Tbs. oyster sauce
2 tsp. sesame oil
1/2 c. low salt soy sauce

Mix ingredients together.  May be stored in
refrigerator for 1 month.


Hawaiian Macadamia Nut Tempura Batter:
1 c. bread flour
1 c. wheat flour
1 c. macadamia nuts, toasted and ground
1/2 tsp. kosher salt
1/8 tsp. white pepper
1 tsp. baking powder
1 bottle Kona Brewing Co. "Fire Rock Pale
   Ale" or similar

Mix dry ingredients well.  Add 1/2 the beer
and stir, consistency should be light, add more
beer if batter is too heavy.


Tangerine Mango Sauce:
2 c. tangerine sauce
1/4 Tbs. crushed chili peppers
2 Tbs. apple cider vinegar
1/2 c. sugar
1/4 tsp. salt
pinch of white pepper
1 c. fresh mango, diced
1 Tbs. cornstarch
1 Tbs. Water

Bring the tangerine sauce, chili pepper, vinegar,
sugar, salt & pepper to a boil.  Add mango
and reduce heat to simmer for 10 minutes. 
Mix cornstarch and water together, turn heat
to high.  Add cornstarch mixture to sauce. 
Reduce heat to simmer and cook for 5 minutes. 
Keep sauce warm.


Moi
4 whole moi (14-16 oz.), scaled, gutted
salt & fresh ground pepper
2 c. cornstarch
oil for deep frying (enough to cover fish by 2")
3 stalks green onions (green only)
8 sprigs cilantro

Score three cuts along each side of the fish
to the bone.  Take a skewer and push it
through the tail to the head so fish is rounded. 
Liberally season fish with salt & pepper. 
Dredge in cornstarch, then dip into Macadamia
Nut Tempura Batter.  Heat oil to 375 degrees
and fry fish for 3 minutes, remove and drain. 
Take skewer out.

To Plate:  Ladle Tangerine Mango Sauce on
to platter then place fish on plate.  Drizzle
Dragon Fire Seasoned soy sauce over fish. 
Garnish with cilantro and green onions.  Serve immediately.