Young Abalone Roquefort Bake
From the Kitchen of: 
Master Chef Shuji Abe of Furusato Restaurants

5 pcs. live abalone*

Sauce
1 1/2 Tbs. mayonnaise
2 Tbs. uni (sea urchin)
touch of fish sauce
2 Tbs. light soy sauce
1 Tbs. roquefort cheese (blue cheese)

Clean live abalone and cut into 6-8 pieces each.  Reserve shells.  Mix cut abalone with the sauce and replace in the shells.  Preheat oven to 450 degrees.  Bake abalone 7-8 minutes.  Top should be brown.  Place shell on plate and garnish with fresh lemon or lime.  Serve hot.

*Live abalone can be purchased at Ocean Seafood or Tropic Fish & Vegetable.  If cannot get fresh abalone, frozen abalone can be substituted.  This also works well with calamari.

Baked Quail Yakitori
From the Kitchen of: 
Master Chef Shuji Abe of Furusato Restaurants

5 quail without bones*

Marinade
2 c. sake
1/2 c. light soy sauce
1/2 tsp. cumin
1/2 tsp. whole black pepper
2 pcs. dried hot chili peppers
2 c. water
2 tsp. sugar
1/2 tsp. coriander
1/2 tsp. whole cloves
1/2 pc. cinnamon stick

For marinade, place all ingredients in a saucepan and bring to a boil.  Let Cool.  Marinate the quail in the cooled marinade for 3-4 hours.  Preheat oven to 450 degrees.  Bake quail for 8 minutes.  Place quail under broiler until skin turns dark brown.  Garnish plate with fresh lime or lemon and serve hot with shichimi pepper. 

*Quail can be found in most Asian markets or Chinatown.

Chipotle Pork Tenderloin
From the Kitchen of: Chef William Bruhl
of Ryan's Grill at Ward Center

Ingredients
1 pork tenderloin, trimmed of all sides muscle & sinew
3 Tbs. chipotle marinade
1 tsp. salt & pepper
3 oz. pineapple-lime salsa
4 oz. coriander-balsamic syrup
cilantro sprig - garnish

Chipotle Marinade Ingredients
3/4 c. honey
2 Tbs. balsamic vinegar
1 tsp. garlic, minced
1 Tbs. whole cumin seeds, pan toasted
1 Tbs. whole coriander seeds, pan toasted
3/4 tsp. whole dry oregano
1 each chipotle in adobado sauce, fine minced (found in grocery stores)

1.  Combine all ingredients and generously spread evenly over cleaned tenderloins.  Reserve excess marinade for basting while cooking.
2. Hold marinated tenderloins refrigerated over night.

Coriander-Balsamic Syrup Ingredients
2 tsp. olive oil
1 1/2 c. balsamic vinegar
3/4 c. karo syrup, light
1 Tbs. shallots, minced
1 1/2 tsp. garlic, minced
2 Tbs. whole coriander seeds, pan toasted
1 each whole star anise
2 each chipotle in adobado sauce, fine mince (found in grocery stores)

1.  Heat oil in a sauté pan over medium heat.  Add garlic and shallots and sauté lightly.  Add and mix in the remaining ingredients.  Bring to a simmer and reduce to a light syrup consistency.  Strain.
**Note:  the syrup will become stiffer while it cools.  Over reductions will cause it to resemble hard candy**
2. Hold at room temperature until needed.

Pineapple-Lime Salsa Ingredients
1 lb. pineapple, skinned, cored and diced, 1/4" - 1/2"
1/4 c. red bell pepper, diced 1/4"
1/4 c. red onion, diced 1/4"
2 Tbs. fresh mint leaves, coarse chopped
1 1/2 tsp. Roses lime marmalade (found in grocery stores)
1/4 c. + 1/3 tsp. lime juice
1/4 c. + 1/3 tsp. red jalepeno pepper, seeded & minced
3 Tbs. + 1/2 tsp. cilantro, coarsely chopped, 1/4" - 1/2"

1. Combine all ingredients and mix together.  Refrigerate until needed.

Preparation
1.  Fire up the backyard barbecue or hibachi grill and allow coals to turn white.
2.  Lay out the tenderloins on the grill and baste with marinade.  Season with salt and pepper.
3.  Turn, baste and season on all sides until tenderloins are cooked to medium to medium rare or internal temperature of 130 degrees is achieved.
4.  Remove from grill and allow to rest for 2-3 minutes.  Slice on the bias, 1/4" thick and plate over the Pineapple-Lime Salsa.
5.  Drizzle the Balsamic Syrup in a random pattern over the plate, meat and salsa.  Garnish with cilantro and serve.

 

Mahimahi with Ginger-Mirin Glaze
From the Kitchen of: Chef William Bruhl
of Ryan's Grill at Ward Center

Ingredients
6 oz. mahimahi fillet
4 oz. ginger-mirin marinade
6 oz. Asian slaw
3 oz. diakon sprouts
pickled ginger rosette, as garnish

Ginger-Mirin Marinade Ingredients
2 c. aji mirin
2 Tbs. soy sauce
1 1/2 tsp. ginger, minced
1 1/2 Tbs. green onion, minced
1 Tbs. garlic, minced
1 Tbs. sesame oil

1. Combine all ingredients and marinate mahi fillets for 6 to 10 hours.  Reserve excess marinade for basting while cooking.

Asian Slaw Ingredients
2 c. nappa cabbage, cross sliced 1/8"
1/4 c. carrot, julienne1/8"
1/4 c. red onion, julienne 1/8"
1/4 c. cucumber, seeded and cross sliced 1/8"
2 Tbs. cilantro, coarse chopped
1/2 tsp. black sesame seeds
1 1/2 oz. sesame vinaigrette, local favorite

1. Combine all ingredients and hold refrigerated until needed.

Preparation
1.  Place mahi fillet into a heavy gauged sauté pan and pour mirin-ginger marinade over fish, approximately 2 fl oz. per fillet.
2.  Place into a 400 degree oven and cook until cause caramelized and is bubbling.
3.  Meanwhile, drain excess dressing off of the Asian slaw and place onto serving plate.  Mound slaw as high as possible.  Top slaw with fried won ton strips and daikon sprouts.
4.  Gently remove fish from pan and lay upright against slaw.  Pour remaining glaze from the hot pan over the fish, allowing sauce to pool onto the plate.
5.  Garnish with pickled ginger rosette and serve.

Banana-Coconut Spring Rolls
From the Kitchen of: Chef William Bruhl
of Ryan's Grill at Ward Center

Ingredients
2 each banana coconut lumpia
1 Tbs. ginger-allspice sugar
1 1/2 Tbs. caramel fudge sauce (purchased), staged in a squeeze bottle
1/2 ti-leaf, stem trimmed, bias cut in half
Banana-Coconut Lumpia Ingredients
2 each lumpia wrapper
2 each banana, cut in half crosswise
1 Tbs. coconut, shredded
1 tsp. sugar, granulated
1 egg white

1.  Lay the sheets of lumpia wrapper out, corner to the top.  Roll the banana pieces in sugar until well coated on the exterior shake off excess.  Place into the shredded coconut and roll to coat with coconut.
2.  Place coated banana onto lumpia wrapper at the bottom corner and fold the bottom corner over the top of the banana and tighten.  Baste the two top sides of the lumpia wrapper with egg whites.  Take the sides up and stick them to the top of the banana.
3.  Baste the remaining area of wrapper and roll the banana forward creating a tight, neat spring roll.

Ginger-Allspice Sugar Ingredients
4 c. sugar, granulated
6 Tbs. allspice, ground
3 Tbs. ginger, dry and ground

1. Mix all ingredients together.  Store at room temperature until needed

Preparation
1.  Gently drop lumpia into 360 degree fryer and cook until golden brown, about 2-3 minutes.  Remove and drain excess oil by lying onto a clean towel.  Roll in ginger-allspice sugar.  Bias cut each spring roll in half, corner to corner.
2.  On a chilled oval platter, place the ti leaf across the plate at a slight angle.  Pour the caramel sauce in a zigzag patter on the plate.
3.  Place the spring rolls on the caramel.  Serve with fresh diced fruit and/or vanilla ice cream.


 

Pan Fried Chicken Breast Filled with Spinach & Macadamia Nuts, served on Stir Fried Vegetable, Crispy Fried Molokai Sweet Potatoes Garnish and Chili Cilantro Nage

From the Kitchen of: Executive Sous Chef Richard Lancaster of the Sheraton Moana Surfrider Hotel

2 x 8 oz. chicken breasts (double)
1 Tbs. macadamia nuts, finely diced
2 c. fresh spinach
1 each shallots, chopped
1 sprig fresh tarragon, chopped
1 Tbs. white wine

1/4 c. carrots, julienned
1/4 c. celery, julienned
1/4 c. red bell pepper, julienned
1/4 c. green bell pepper, julienned
1/4 c. Maui onion, thin sliced
1/2 tsp. chopped ginger
1 tsp. oyster sauce
1 Tbs. sesame oil
2 c. Molokai sweet potato, julienned and deep fried

2 each shallots
1 tsp. herbs, chopped
1 c. chicken stock
1/2 c. cream
1 c. butter, cut into cubes
1/2 tsp. cilantro, chopped
1 Tbs. sweet chili sauce

To make the chicken filling:  Take the shallots and sweat them in butter without color, add the tarragon and spinach and cook until wilted.  Lastly, add the finely chopped macadamia nuts and white wine.  Set aside to cool.

Take the chicken breasts and open them up, and then lightly flatten the flesh side.  Take the spinach mixture and place in the middle and fold over the sides.  This can be refrigerated, in order to let it firm up.

Sauté the chicken breast in butter, skin side down first, when lightly browned, turn over and finish cooking in the oven at 375 degrees.

To make the sauce:  Reduce the chicken stock with the shallots and herbs almost all the way, then add the cream and reduce by half again.  Cut the butter into cubes and whisk into the cream with enough heat to just melt the butter.  Strain the sauce.  Finish by adding the chopped cilantro and sweet chili.

Stir-fry the prepared vegetables, with the ginger and oyster sauce.

To present the dish:  Place the vegetables in the center of the plate.  Cut the chicken breast in half at an angle and criss-cross on top of the vegetables.  Put the sauce around the plate and top the chicken with the sweet potato garnish.




 

1/2 c. ahi, diced small
1 Tbs. coconut milk
1 pinch Hawaiian salt
1/2 tsp. green jalapeno pepper, diced fine
1/2 each kaffir lime leaf, sliced fine
1 tsp. lime juice, fresh squeezed
1/4 c. tear drop tomato (red & yellow), cut in 1/2's
1/2 each husked coconut
Combine all ingredients in a non reactive bowl and toss to combine.  Taste and adjust seasonings (remember that the heat from the chili will develop for up to 30 minutes).  Place in coconut shell and garnish with Crispy Fried Plantation chips.

Oyster Shooter
From the Kitchen of: Chef Christian Jorgensen 
of Tropica at the Westin Maui

1 each oyster (shucked), preferably small to medium size
1 tsp. roasted red pepper or pimento
1 Tbs. roasted fruit salsa
2 Tbs. sake or vodka
1 tsp. ogo
4 Tbs. tosazu sauce
1 tsp. sea grapes
1 each calamansi skewer
Assemble in a shot glass - start roasted red pepper then oyster (shuck & rinse the oyster), top with roasted fruit salsa.  Place ogo  and sea grapes.  Finish with tosazu sauce.  Garnish with calamansi skewer.

Kalbi Marinate II
From the Kitchen of: Chef Christian Jorgensen 
of Tropica at the Westin Maui

1 c. soy sauce
1/4 c. sesame oil
1/2 c. mirin
3 Tbs. garlic, chopped
3 Tbs. sambal chili paste
1/2 c. brown sugar
1 tsp. sesame seeds
Combine all ingredients in a bowl and mix until sugar is dissolved.  Reserve in refrigerator until needed.  Marinate is good for up to 3 weeks.  Stir before pouring over item to be marinated.  Marinate for 12-24 hours.

Chicken Satay Marinade
From the Kitchen of: Chef Christian Jorgensen 
of Tropica at the Westin Maui

1 Tbs. shallots, chopped
1 Tbs. garlic, chopped
1 Tbs. lemon grass, stalk, chopped
1 tsp. red crushed chili pepper
1 tsp. turmeric powder
1 tsp. cumin powder
1 Tbs. brown sugar
1 c. sweet soy sauce
Combine all ingredients and blend well.  Use to marinate chicken stick.

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: 09/02/01 Potato Corn Chowder From the Kitchen of: Dr. Terry Shintani and  Reynaldo Calaro of Zippy's Restaurants 2 tsp. dry cooking sherry 2 each garlic cloves, crushed 1 can vegetable stock (14 1/4 oz.) 1 c. corn kernels, fresh or frozen 1/4 tsp. paprika 1 tsp. basil 1 1/4 c. sweet yellow onion, finely chopped 2 c. red potatoes, cubed 1 c. soy milk 1 bay leaf 1/4 tsp. thyme salt & pepper to taste olive oil cooking spray Add wine to a large oil-sprayed skilled and heat. Add onions and garlic. Sauté 5 minutes stirring frequently. Add water as needed. Add potatoes, bay leaf, herbs and stock to sautéed onions and garlic. Cover pan, bring to a boil and cook over medium heat for 10-15 minutes. When potatoes are tender, add the corn and soy milk. Simmer until the corn is tender, about 3 minutes. Discard bay leaf. Use a hand blender to partially puree the soup mixture or remove one cup of soup and puree in a blender or food processor, then return it to the pot. This will give your soup a creamy texture. Season with salt and/or white pepper to taste. Sloppy J's From the Kitchen of: Dr. Terry Shintani and  Reynaldo Calaro of Zippy's Restaurants 1 c. textured vegetable protein 2 each garlic cloves, minced 1 c. onion, diced 1/2 c. celery, minced 16 oz. tomato sauce 1/4 tsp. hot pepper sauce 1/4 c. water 1 c. green pepper, diced 1/2 c. carrot, minced 3 Tbs. tomato ketchup 2 Tbs. chili powder or to taste 6 whole grain rolls sea salt to taste canola oil cooking spray Soak textured vegetable protein in water for 20 minutes. Spray oil on skillet and heat. Add vegetable and sauté until soft (about 5-7 minutes). Reduce heat, mix in all remaining ingredients (except rolls). Cook until heated through, about 3 minutes. Serve on rolls. Serves 6