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:   June 3,, 2001

Alaskan King Crab Cakes with Mustard Beurre Blanc
 From the Kitchen of: Aaron's Restaurant

Alaskan King Crab Cakes

2 c. king crab meat
1 1/2 tsp. thyme, chopped
1 Tbs. chives, chopped
1/4 c. whole grain mustard
1/2 c. mayonnaise
pinch of salt & pepper, to taste
2 c. bread crumbs (as needed)
2 eggs (egg wash)
1/4 c. water

1.  In a bowl combine all ingredients except bread crumbs, eggs and water.
2.  Fold gently and add a little bit of crumbs to help mixture combine.
3.  Form into 4 oz. balls and set aside.
4.  Combine eggs and water and mix together.
5.  Roll crab cakes in egg mixture and remaining bread crumbs and fry at 350 degrees or until golden brown.


Mustard Paste

1/4 c. Coleman's dry mustard
1/2 c. shoyu
1/4 c. sugar

1.  Combine all ingredients and mix until smooth.


Beurre Blanc

2 c. white wine
1 c. heavy cream
2 c. butter, unsalted, cut into 1" cubes
1 pcs. lime, juice
pinch of salt & pepper

1.  Reduce wine on low heat by half.
2.  Add in cream and reduce by half.
3.  Turn heat off and slowly add in butter a few cubes at a time.
4.  Add lime juice and season to taste.
5. Take mustard paste and add to beurre blanc until desired taste.

Shrimp Crusted Salmon with Honey Thyme Reduction
From the Kitchen of:  Aaron's Restaurant

  
Shrimp Crust

10 pcs. U-10 shrimp, marinated in oil, herbs, garlic)
1/2 c. bread crumbs
1 Tbs. whole grain mustard
2 Tbs. extra virgin olive oil
1 c. butter, unsalted (room temperature)
1 Tbs. chives
pinch of black pepper
pinch of Hawaiian salt

1.  Grill shrimp with shell on until slightly cooked.
2.  Peel and dice shrimp and place into a mixing bowl.
3.  Add all ingredients and mix well.
4.  Adjust consistency with more butter or bread crumbs.
5.  Season with salt & pepper, to taste.


Honey Thyme Reduction

2 pcs. shallots, sliced
2 c. red wine
2 c. veal demi glace
1/4 c. honey
2 Tbs. butter, chilled
1 tsp. fresh thyme
pinch of salt

1.  In a saucepot, sweat shallots with a little oil.
2.  Add in red wine and reduce until slightly syrup consistency.
3.  Add in veal demi and reduce by half on low heat.
4.  Turn heat off and add in thyme, honey, butter and season to taste with salt.


Copper River Salmon

4 pcs. 6 oz.Copper River salmon

1.  Season both sides of salmon
2.  In a hot sauté pan, sear both sides and turn heat off.
3. Top salmon with shrimp crust and place in 350 degree oven until golden brown.