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If you have any questions regarding the attached recipes, please call Bob Salvador,
Hawaii's Kitchen producer at 808-591-4247 or you can email him at mailto:bsalvador@khon.emmis.com
Hawaii's Kitchen
Recipes For April 2002
Lemon Grass Tofu
Perfect Pork Chops
Basic Oyster Sauce
Pan Seared Salmon with
Blue Crab and Bacon Dressing
Stu's Caesar Salad
Eggs Benedict
Pan Steamed Opakapaka with Lomi Salmon, Spinach and
Kalua Pig Clam Nage
Pork Osso Bucco
Kalua Braised Oxtail on Steamed Baby Bok Choi with Poi Demi Glace, Mango-Chili-Lime Drizzle and Scallion Oil
Tri-Tip Stroganoff
Creamy Shoyu "For You" Chicken
Pupule Style Steak
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BROADCAST DATE: 04/28/02
Tri-Tip Stroganoff
From the Kitchen of:
Tanoa Kapana, Marcus Malepeai and Karl Zinsman of 3-Plus
1/2 small onion, diced
1/4 c. butter
1 lb. tri-tip steak
7 fresh mushrooms
2 cans cream of chicken soup
1 pt. sour cream (3/4 pt.)
1 pkg. large egg noodles
salt, pepper & garlic, to taste
Melt butter. Add onions and garlic. Cook until onions are clear
(liquidize). Add steak and salt & pepper. Brown steak. Add fresh
mushrooms and cook well. Add 2 cans cream of chicken. Let boil. Add
water to lessen thickness. Add sour cream last. Stir well and simmer for
10 minutes. Serve with noodles.
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Creamy Shoyu "For You" Chicken
From the Kitchen of:
Tanoa Kapana, Marcus Malepeai and Karl Zinsman of 3-Plus
8-12 pcs. chicken thighs, boneless
1 c. shoyu
1 c. brown sugar
1 pc. ginger root
2 cans cream of mushroom soup
Empty shoyu and brown sugar into pot and cook until brown sugar dissolves. Add
chopped ginger root. Add chicken and cream of mushroom soup. Cook for
about 45 minutes to an hour on low to medium heat. Chicken may take a little
longer to cook is frozen.
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Pupule Style Steak
From the Kitchen of:
Tanoa Kapana, Marcus Malepeai and Karl Zinsman of 3-Plus
1/2 c. Hawaiian salt
1 bottle Lee Chum Kee oyster sauce
steak of your choice (top sirloin or London broil preferred)
Preheat oven to 375 degrees. Season meat with Hawaiian salt to taste.
Brush both sides of steak with oyster sauce then cover with foil. Place in oven
for approximately 20 minutes. Check meat and brush with oyster sauce again.
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BROADCAST DATE: 04/21/02
Pan Steamed Opakapaka with Lomi Salmon,
Spinach and Kalua Pig Clam Nage
From the Kitchen of:
Chef Steve Ariel of The Pineapple Room
1 pc. Opakapaka fillet, boneless, skinless, 6 oz.
2 oz. lomi salmon hash (see recipe below)
2 oz. kalua pig
4 oz. clam juice
2 Tbs. butter
1 Tbs. vine ripened tomato concase (see recipe below)
1/2 c. spinach
3 pc. green onion slivers
Method: Lightly butter sauté pan and place seasoned fish fillet skin side down into
pan. Top fish with salmon hash. Add clam juice and half of kalua pig to pan. Cover and
steam over medium heat until fish is perfectly cooked (approx. 4 minutes). 30 seconds
before fish is done, swirl in butter to create a sauce from the pan juices. Season to
taste. In another pan, sauté the remaining kalua pig with spinach and a small amount
of butter season with salt and place at bottom of pasta bowl. Place cooked fish on top
of spinach and pour sauce from pan over fish. Top fish with tomato concase and garnish
dish with green onion slivers.
Lomi Salmon Hash
3/4 c. salmon meat, minced fine
1/4 c. pork meat, minced fine
2 Tbs. shiitake mushrooms, diced small
2 Tbs. green onions, sliced
2 Tbs. water chestnuts, diced small
Method: Place all ingredients together in a bowl and mix well. Season with salt and
fresh ground black pepper.
Concase
1 pc. vine ripened tomato, peeled, seeded and diced
2 Tbs. basil, chopped
Method: Place tomatoes in a small sauce pan and cook until all liquid is reduced
(approx. 10-12 minutes) then add chopped basil and season with salt and fresh ground
pepper.
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Pork Osso Bucco
From the Kitchen of:
Chef Chai Chaowasaree of Chai's Island Bistro
3 lbs. veal shank, pork shank or cubes of beef
5 c. meat stock
4 Tbs. vegetable oil
2 pcs. whole garlic, cut in half
2 pcs. shallot, cut in half
3 roots of coriander
3 pcs. star anise
3 small sticks cinnamon, about 2-3 inches long
2 pcs. licorice root
6 pcs. clove
5 pcs. dried Chinese shiitake mushroom
3 pcs. bay leaves
6 Tbs. soy sauce
1 Tbs. paprika
1) In a stock pot with high heat, brown or sear the meat with some vegetable oil for a
few minutes to seal the juice from the beef
2) After the meat starts to brown, add garlic, shallots and shiitake mushrooms. Sauté
for about a minutes to caramelize shallot and garlic.
3) Add all the remaining ingredients. Bring to a boil on high heat then lower the heat
down and simmer for about 1 1/2 hours or until the meat is tender (or you can put the
meat in the oven at 300 degrees for about 1 1/2 hour depending on how tender the meat
is).
4) In another pan, sauté any vegetable that you prefer with some vegetable oil then
add the stock from the meat and reduce the stock to half. Put on a plate as a bed of
the meat, and put a piece of meat shank in the middle.
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Kalua Braised Oxtail on Steamed Baby Bok Choi with Poi Demi Glace,
Mango-Chili-Lime Drizzle and Scallion Oil
From the Kitchen of:
Chef Doug Lum of Mariposa
2 lbs. oxtail, braised
3/8 bunch celery, chopped
1 1/4 each carrot, chopped
1 1/4 each onion, chopped
3/8 hands ginger (galangal is better), peeled & sliced
1 5/8 each bay leaf
1 pc. lemon grass, trimmed and cubed
5/8 pc. cinnamon stick
3 1/4 Tbs. star anise
2 3/8 tsp. fennel seed
1 5/8 dashes chili flakes
1 5/8 Tbs. garlic, minced
1 5/8 qts. chicken broth
1 5/8 pts. water
3/8 c. fish sauce
2 3/8 tsp. peanuts, blanched
1/4 head baby bok choy, blanched
2 3/8 Tbs. watercress, blanched
1 1/4 tsp. fresh ginger, minced
1 5/8 Tbs. dried shiitake mushrooms (rehydrated), sliced
5/8 tsp. shoyu
3 1/4 Tbs. jasmine rice
Pre-heat braiser over medium-high heat, season oxtails with salt and pepper and brown
on peanut oil. When all of the oxtail is browned, add water to cover. Bring to a boil,
reduce hat and simmer until soft.
Sauté the carrot, celery and onion until just soft. Add the bay leaf, cinnamon, star
anise, fennel seed, chili flakes and minced garlic and cook a few minutes longer. Add
the chicken broth, water, fish sauce, galangal and lemon grass. Bring to a boil and
reduce heat to simmer. Cook until the oxtail is "fall off the bone tender".
Place two pieces of baby bok choi on the bottom of each soup bowl and place two pieces
of oxtail atop the bok choi. Cover with a generous amount of poi demi glace and
garnish with scallion oil and mango chili lime sauce (recipes below).
Scallion Oil
2 Tbs. olive oil
1/4 oz. green onion, no whites
Place both of the ingredients into a blender and puree until the mixture turns bright
green.
Mango Chili Lime Sauce
4 3/4 oz. papaya, ripe as can be, peeled & seeded
1 1/4 Tbs. rice wine vinegar
1 5/8 Tbs. champagne
2 3/8 tsp. granulated sugar
1/8 oz. olive oil
5/8 tsp. Schriracha hot sauce
1/4 each lime juice
Place all of the ingredients into a food processor and blend until smooth. Refrigerate
until ready to use.
Poi Demi Glace
8 oz. veal demi glace (buy it from a good restaurant)
2 oz. fresh poi
Mix together, adjust seasonings with salt & pepper and keep warm until ready to use.
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BROADCAST DATE: 04/14/02
Pan Seared Salmon with Blue Crab and Bacon Dressing
From the Kitchen of:
Stu Schroeder and Ryan Day of Sunset Grill
4 8 oz cuts of Atlantic salmon
2 Tbs. olive oil
1 Tbs. minced garlic
salt & pepper to taste
Blue Crab Dressing
1 c. blue crab meat
1/4 c. panchetta bacon, cooked and chopped
2 Tbs. diced tomato
1 Tbs. balsamic vinegar
2 Tsp. red wine vinegar
1 tsp. dijon mustard
1 tsp. minced garlic
1/3 c. olive oil
salt & pepper to taste
Heat sauté pan with 2 Tbs. olive oil. Sear salmon on both sides, reduce heat and
cook to preferred temperature. Remove salmon from pan. Add garlic,
tomatoes, bacon and crab meat, sauté lightly. Add in vinegars and dijon mustard.
Stir together. Whisk in olive oil to make an emulsion. Heat and pour over
salmon. Garnish with chives.
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Stu's Caesar Salad
From the Kitchen of:
Stu Schroeder and Ryan Day of Sunset Grill
fresh pepper (pepper mill)
1 fork tong minced garlic
1/2 fork tong chopped anchovy
1 lemon
1 egg
1 fork tong grey poupon
2 Tbs. worchestersire sauce
4 Tbs. virgin olive oil
1 tsp. balsamic vinegar
2 handfuls chopped romaine
1 c. assaiago or parmesan cheese, grated
large croutons
In a large caesar bowl, grate pepper for an abrasive surface. Add garlic and
anchovy. Mix. Add one squeeze of lemon, egg yolk, grey poupon mustard and
worchestersire sauce. Mix these ingredients well into a paste. Add virgin
olive oil and balsamic vinegar. Mix again. Add the chopped romaine and
cheese. Mix well by tossing thoroughly but don't smash or bruise the romaine.
Plate the tossed romaine. Add the croutons on top and serve.
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Eggs Benedict
From the Kitchen of:
Sandro Jube and Lorenzo Pelayo of Honolulu Cafe
1 English muffin
2 slices baked ham
2 slices smoked turkey
2 whole eggs for poaching
slices of potato and bell pepper for garnishing
Hollandaise Sauce
3 egg yolks
1/4 lb. clarified butter
1/2 c. white wine
1 bay leaf
4 pcs. peppercorn
1 Tbs. white vinegar
1 Tbs. lemon juice
salt & pepper to taste
Hollandaise Sauce: Stir egg yolks and lemon juice vigorously in medium saucepan
over very low heat. Add butter and white wine and stir constantly with whisk,
until melted. Add remaining ingredients and continue vigorous stirring until all
butter is melted and sauce is thickened (be sure butter melts slowly so eggs have time
to cook and thicken sauce without curdling). Keep warm.
Benedict: Split and toast English muffin halves. Cook ham and turkey
slices until lightly browned and place them on each English muffin half. Prepare
poached eggs (add white vinegar to boiling water to hold egg together when poaching).
Top each English muffin half with one poached egg. Spoon warm sauce over eggs.
Garnish with slices of potato and bell peppers.
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BROADCAST DATE: April 7, 2002
Lemon Grass Tofu
From the Kitchen of:
Joan Namkoong, "Go Home, Cook Rice" Cook Book
20 oz. firm tofu
2 Tbs. lemon grass, finely minced
2 Tbs. shallot, finely minced
2 tsp. garlic
2 Tbs. fish sauce
2 tsp. brown sugar
2 tsp. turmeric
1-2 Hawaiian chili peppers
3 Tbs. oil
1/4 c. la lot, finely chopped
1/2 c. roasted peanuts, chopped
Drain tofu well. Cut into 1" thick slices and gently press between paper towels
to extract as much moisture as possible. Cut into bit-sized cubes. Mix
lemon grass, shallot, garlic, fish sauce, sugar, turmeric and chili peppers. Add
tofu and gently toss mixture to coat the tofu with the marinade. Let marinate
for at least an hour.
Heat a non-stick skillet and add oil. When oil is hot, add tofu and pan fry,
turning the cubes so that each side gets nicely browned. This is where patience
comes in. When all the tofu cubes are nicely browned, add the la lot and peanuts
and gently mix together until leaves are wilted. Serve immediately.
Note: La lot is the Vietnamese pepper leaf available in Chinatown stores.
You could use the purp0le stemmed Thai basil in place of la lot.
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Perfect Pork Chops
From the Kitchen of:
Joan Namkoong, "Go Home, Cook Rice" Cook Book
1/4 c. kosher salt
4 c. water
4 pork chops with bone, about 1/2 inch thick
salt & pepper
2 Tbs. oil
Dissolve salt in water. Place pork chops in baking dish in a single layer and
pour salt water mixture over. Brine should cover the pork chops completely; if
not, add a little water. Cover and refrigerate 3-4 hours. Preheat over to
325 degrees.
Season pork chops lightly with salt (the brine will add salt to the chops) and
generously with pepper on both sides. Use a heavy 12-inch skillet (or any heavy
pan that will hold the chops in a single layer) that can go into the oven. Heat
ski9llet over medium-high heat; add oil. Place pork chops in hot pan, searing
one side, about 3 minutes, until nicely browned and crusty. Turn over and sear
other side.
When chops are seared, place skillet in oven and continue to cook for about 18-20
minutes or until meat thermometer registers 145-150 degrees. Remove from oven
and let stand 10 minutes before serving
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Basic Oyster Sauce
From the Kitchen of:
Joan Namkoong, "Go Home, Cook Rice" Cook Book
5 Tbs. oyster sauce
2 Tbs. mirin
1 Tbs. sesame oil
Blend all ingredients with a whisk. Makes about 1/2 cup. Store, covered,
in refrigerator.
Use with stir fried vegetables and meats.
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