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 24, 2001

Smoked Shrimp Empanada with
Torn Romaine & Charred Tomato
From the Kitchen of:
Chef Martina Hilldorder of Kapalua Bay Hotel

3 1/2 c. masa corn flour
1 c. flour
1 c. water
1 Tbs. white wine
2 tsp. olive oil
1 Tbs. clarifled butter
1 tsp. chili powder
salt & pepper, to taste
1 lb. cojita cheese, shredded
1 lb. smoked shrimp
1 head romaine lettuce, julienne
1 c. caeser salad dressing
5 each tomatoes, roasted
1 each red onion
1 each red bell pepper
1 stalk celery
1 bulb fennel
1 Tbs. olive oil
1/2 c. sherry vinegar
2 Tbs. Italian parsley
2 Tbs. capers
4 Tbs. Spanish olives, chopped

Empanadas
Mix masa, oil, butter, water, wine, salt & pepper, chili powder to make a firm paste, let rest 1 hour.  Pat into 3 inch rounds, fill with cheese & shrimp, fold over and seal.  Quickly fry in a cast iron pan or griddle on medium heat.

Romaine
Shred the lettuce and toss with dressing.  For the charred-tomato, roast the tomato, fennel, onion, peppers and celery.  Dice & toss with olives, capers, herbs, oil and sherry vinegar.  Season to taste.

Crispy Potato Crusted Shrimp Salad
From the Kitchen of: 
Chef Stephen Marshall of The Ritz-Carlton, Kapalua

16 oz. snapper fillet
8 pcs. scallop (large)
1/2 lb. leek
1 lb. potato
1/2 lb. baby spinach
1 c. lemon grass - truffle emulsion
1/2 c. red wine reduction
12 slices black truffle
2 Tbs. chives, chopped
4 Tbs. butter
Lemon Grass Truffle Emulsion
2 Tbs. lemon grass, fine slice
2 c. chicken stock
2 c. fresh cream
2 Tbs. white truffle oil
2 Tbs. white wine vinegar

Method
In a large pot, add lemongrass, vinegar and chicken stock.  Reduce by 1/3.  Add cream, reduce again until you reach the proper consistency and flavor with the truffle oil.  Season to taste.

Leek Mashed Potatoes
In a small pot, add cut potato and leek with water to cover.  Cook 20-30 minutes or until tender, mash with a fork incorporating butter at the same time.  Reserve this mixture until ready to serve.

Cooking Seafood
In a Teflon pan, add olive oil and heat on medium temp.  Season fish and scallops and cook until lightly brown on both sides for about three minutes.  Remove from pan and immediately place spinach inside pan for 30 minutes.  Remove both fish and scallops and set aside and begin to assemble plate.

Garnish
Chopped chives, spaghetti noodle, slices truffle