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: July 08, 2001
Shrimp Scampi
From the Kitchen of: Chef Viki Custino and
Chef Jonathan Sing of BJ's Gourmet Kitchen
10 pcs. 16/20 tiger prawns
2-3 c. heavy whipping cream
1 c. butter or margarine
1 c. parmesan cheese
8-10 oz. cooked linguine
1 tsp. parsley, chopped
1-2 pcs. lemon wedges
1. In a sauce pot, combine 1 Tbs. butter with the 2-3 cups heavy cream.
2. Reduce by 1/2 and add shrimp.
3. Cook shrimp till it turns pink and is cooked through.
4. Add remaining butter and mix into cream sauce.
5. Add parmesan cheese and toss with pasta till pasta is heated through.
6. Arrange on plate or platter and garnish with parsley and lemon wedge.
Tiramisu
From the Kitchen of: Chef Viki Custino and
Chef Jonathan Sing of BJ's Gourmet Kitchen
1 1/2-2 lbs. cream cheese
1 qt. heavy cream (whipped with stiff peaks)
1 Tbs. melted chocolate
1 c. coffee
2-3 c. sugar
30 pcs. lady fingers, cut in half
crust is regular pie dough
Note: Whipped heavy cream must have consistency and look like shaving cream.
1. Bake pie crust for about 4 to 5 minutes in a pre-heated oven at 350 degrees.
2. Coat cooled pie crust with melted chocolate.
3. Layer lady fingers onto melted chocolate and brush with coffee
4. Mix coffee, sugar and 1 tsp. melted chocolate into cream cheese.
5. Fold heavy cream into cream cheese mixture.
6. Pour half of cream cheese mixture onto lady fingers.
7. Add another layer of lady fingers and brush with coffee.
8. Pour balance of heavy cream mixture onto lady fingers.
9. Top with lady fingers, brush with coffee and drizzle melted chocolate.
10. Refrigerate for 2 hours.
Guava Teriyaki Chicken
Chef Viki Custino and Chef Jonathan Sing of
BJ's Gourmet Kitchen
6 pcs. boneless/skinless chicken thighs
2 c. sugar
1 c. Aloha shoyu
1/4 c. oyster sauce
2-3 c. guava concentrate
1 slice ginger, crushed
2 cloves garlic, crushed
2 Tbs. cornstarch
1/2 c. water
1. Mix sugar, shoyu, oyster sauce and guava concentrate together until sugar has dissolved and marinade is smooth.
2. Add crushed ginger and garlic mix flavors together.
3. Reserve 2 cups marinade to make glaze.
4. Add chicken and marinate 2 hour or over night.
5. Grill chicken until done.
6. Bring 2 cups marinade to boil, add cornstarch and water to desired consistency.
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