Any questions regarding
the below recipes, please call Bob Salvador, Hawaii's Kitchen producer at 808-591-4247
or you can email him at:
mailto:bsalvador@khon.emmis.com
Pacific Fish En Papillote
New Orleans BBQ Shrimp
Crème Brule
Mock Turtle Soup Encroute
Tortillas
Salsa Fresco
Sopaipillas
Chicken Fajitas
Chorizo Con Papas
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BROADCAST DATE: February 24, 2002
Tortillas
From the Kitchen of: Jazz Singer Loretta Ables
3 c. flour
2 Tbs. baking powder
1 tsp. salt
1 c. hot tap water
3/4 c. butter flavored Crisco
Mix flour, baking powder, salt and Crisco in a large bowl. Add hot water a
little at a time to help blend Crisco and dry ingredients. Roll dough into a
large ball and knead until you have a smooth pliable texture. Remove from
bowl and continue kneading on counter surface until completely blended. Form
into golf ball size balls and place in clean bowl and cover with a kitchen towel
for approximately 1 hour. Flour counter and rolling pin and roll dough,
turning occasionally until you form them into round disc shapes. Place
tortilla on medium hot griddle and flip when bubbles start to form - approximately
1 minute on each side. Immediately flip to other side. Watch this
carefully so as not to burn. Place tortillas on plate and cover with kitchen
towel to keep warm as you finish cooking entire batch.Spread tortilla with butter,
chorizo, beans or other filling and fold to keep ingredients in.
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Salsa Fresco
From the Kitchen of: Jazz Singer Loretta Ablest
4 medium tomatoes
1 medium onion
1 bunch cilantro (Chinese parsley)
1 clove garlic
salt
pepper
jalapeno pepper
Dice tomatoes and place into medium bowl. Dice onion and add to tomatoes.
Chop 1/2 bunch of cilantro (leaves only) and add to mixture. Peel and finely
chop garlic clove and add to mixture. Stir until evenly blended. Add
salt and pepper to taste. Cover and leave in refrigerator to blend for at
lease 1/2 hour. Stir and serve with chips or other food.Finely chop fresh
jalapeno pepper and add a little at a time to taste.
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Sopaipillas
From the Kitchen of: Jazz Singer Loretta Ables
tortillas
cooking oil
sugar
cinnamon
honey
Heat oil in pan for frying. Slice tortillas into small sections. Add
to hot oil and cook quickly until lightly browned. Do not burn. Place
on paper towel to drain. When cooled, place on plate and sprinkle with
cinnamon and sugar and drizzle with honey. Eat immediately.
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Chicken Fajitas
From the Kitchen of: Jazz Singer Loretta Ables
3 boneless skinless chicken
breasts
2 tsp. sugar
2 tsp. dried oregano
1/2 tsp. cayenne pepper
1 tsp. ground cinnamon
2 limes
1 medium onion
3 bell peppers (1 each red, green and yellow)
2 tsp. vegetable oil
Grate lime zest of both limes and set zest and limes aside. Cut chicken
breasts into slices and place in medium bowl. Add sugar, oregano, cayenne
pepper, cinnamon and lime zest to chicken. Squeeze juice of limes into
chicken mixture. Mix and place in refrigerator to marinate for at least 15
minutes.
Heat oil in a skillet. Add chicken mixture and cook for 5 minutes, stirring
constantly. When chicken is cooked through, add bell peppers and onions and
stir until cooked, but not overcooked.
Spoon mixture into warm tortillas and garnish with guacamole, salsa and sour cream
if desired. Roll up tortillas and enjoy.
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Chorizo Con Papas
From the Kitchen of: Jazz Singer Loretta Ables
1 c. soft pork or beef
chorizo
5 medium potatoes
salt
pepper
oil for frying
Peel and chop potatoes into bite size. Heat approximately 1/4 c. oil in
frying pan. Add potatoes and cook until tender. Squeeze chorizo from
casing into frying pan with potatoes. Cook and stir until blended. Add
salt and pepper to taste.
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BROADCAST DATE: February 17, 2002
Mock Turtle Soup Encroute
From the Kitchen of: Chef Alfred Cabacungan
of The Royal Hawaiian Hotel
1/4 lb. butter
1/2 c. flour
1 Tbs. fresh parsley, chopped
2 lbs. lean stewing beef, 1" cubes
1 Tbs. thyme, dried
1/2 c. tasso, minced
1 1/2 qt. beef stock
1 1/2 c. onion, medium dice
1 1/4 tsp. cayenne pepper
1 Tbs. white pepper
3/4 c. celery, medium dice
1/2 c. carrot, brunoise
3 each bay leaf
30 each fresh garlic cloves, minced
3 each eggs, hard cooked and chopped
1 1/2 C. tomato concasse
2 Tbs. tomato paste
1 Tbs. Worcestershire sauce
1 each lemon, peeled and chopped
sherry for garnish
green onions, thinly sliced for garnish
salt & pepper to taste
8 pcs. 6" puff pastry, round
Pheasant Quenelle
8 oz. pheasant meat
4 oz. chicken breast
2 each egg whites
1/2 tsp. salt
1/4 tsp. white ground pepper
cayenne pepper to taste
Method for Quenelles:
Remove any fat or cartilage from pheasant and chicken and cut into 1" pieces.
Mix both meats in a food processor to form a past. Add the egg whites and
heavy cream while mixing continuously. Season with salt, white pepper and
cayenne pepper. Form into quenelles using tow teaspoons dipped into cold
water. Poach immediately in stock and cool immediately in ice water in which
it can be stored until used in soup. Reheat in hot stock before added to
garnish soup.
Method for Soup:
Heat butter in a heavy sauce pan. Brown beef cubes and remove. Add
four and cook while stirring until roux is medium brown. Add onions, celery,
carrots and garlic and cook for 5 minutes until soft. Add meat and all
remaining ingredients except eggs, green onions and sherry. Stir to blend
and simmer until meat is very tender, about 1 1/2 hours, adding a little water if
needed during cooking. Tasted for salt and pepper and if desired Tabasco.
Add eggs and cook for an additional 5 minutes. Garnish white green onions
and sherry.
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BROADCAST DATE: February 10,
2002
Pacific Fish En Papillote
From the Kitchen of: Chef David Luna of
Brew Moon Restaurant and Microbrewery
6 oz. mahi mahi fillet or other whit fish fillet
1/2 c. shiitake mushrooms
1 pc. baby bok choi
1/4 c. celery, julienne
1/4 c. green peppers, julienne
1/4 c. onions, julienne
1 Tbs. ginger, julienne
1 Tbs. butter, whole
1/4 c. sake
juice of 1/4 lemon
salt & pepper to taste
14" x 14" parchment paper
egg wash, as needed
1) Place vegetables on bottom of paper to form a raft. Season
all layers with salt & pepper.
2) Place fish on top of raft and top with ginger and scallions.
3) Squeeze lemon juice and pour in sake.
4) Place pat of butter on top before creasing.
5) To bake: brush edges of paper with egg wash.
6) Bake @ 400 degrees, 8-10 minutes until paper if puffed.
7) Open paper very carefully and serve with side of rice or potatoes.
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New Orleans BBQ Shrimp
From the Kitchen of: Chef David Luna of
Brew Moon Restaurant and Microbrewery
1 lb. fresh shrimp, head on
1/4 c. butter, melted
1/4 c. olive oil
1 Tbs. garlic, minced
1 Tbs. cracked black pepper
4 Tbs. worcestershir, L&P only
1/2 Tbs. rosemary, minced
dash of hot sauce (tabasco or crystal brand)
kosher salt to taste
1) Combine all ingredients, except butter. Marinate overnight.
2) In preheated skillet sauté shrimp over med-high heat in reserved butter.
3) When shrimp is cooked through, toss with fresh chopped parsley and
transfer to serving dish.
4) Serve with roasted potatoes and French bread for soppin' and don't forget
to suck dem heads!
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Crème Brule
From the Kitchen of: Chef David Luna
of Brew Moon Restaurant and Microbrewery
1 qt. heavy cream
8 egg yolks
2 c. sugar
2 tsp. vanilla, or to taste
1) Paste egg yolks and sugar in small mixing bowl.
2) Heat the cream to a quick boil.
3) Temper the cream and the egg mixture by adding 1/4 of the cream to the
eggs, whisking quickly.
4) Stir in eggs to the remaining cream, whisking quickly. Allow any
air bubbles to settle then place in lightly oiled ramekins.
5) Bake in a water bath at 300 degrees until almost set. Do not allow
the tops to brow or the eggs will scramble. Allow to cool and chill
thoroughly.
To Assemble:
1 chilled crème
2 Tbs. sugar in the raw
strawberry tulip
1) Spread sugar over top of crème and caramelize with torch.
2) Garnish with strawberry and mint leaf.
3) Good crème brule will have a nice "crack" to the top and the crème should
still be relatively chilled.
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