BROADCAST DATE:   03/31/02


Hawaiian Style Poke
From the Kitchen of:
Kama'aina Kids Favorite Children's Recipes

1 lb. fresh ahi
1 lb. ogo
1/3 bunch green onion
1/4 red onion
1 tsp. brown sugar
pinch of Hawaiian salt
1 tsp. sesame oil
2-3 drops kukui nut oil
1/2 c. shoyu
2 or 3 drops Hawaiian chili water

Cut fish into bite size pieces.  Slice green onions and red onions into slivers.  Place prepared ingredients in large bowl.  In smaller bowl, mix together shoyu, chili water, kukui nut oil, sugar and sesame oil.  Pour over poke mixture and toss lightly.  Sprinkle with Hawaiian salt to taste.  Cover with plastic wrap and refrigerate for 3 hours.  Serve that day!

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Keolu Salad Dressing
From the Kitchen of:
Kama'aina Kids Favorite Children's Recipes

1 c. oil
1/2 c. sugar
2 1/2 tsp. salt
1/2 c. cider vinegar
1/2 tsp. mustard
2 slices onion
1 bay leaf
1/4 tsp. pepper
1 clove garlic (more if desired)
1/4 tsp. worchesteshire sauce

Blend all ingredients in a blender and blend until completely mixed.  Refrigerate until used.  Keeps for several days.

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Hawaiian Tossed Salad
From the Kitchen of:
Kama'aina Kids Favorite Children's Recipes

1 head fresh island lettuce, torn into bite size pieces
1 head Manoa lettuce, torn into bite size pieces
2 large carrots, peeled and sliced
1 Waimanalo cucumber, peeled and sliced

Mix all salad ingredients in a large bowl.  Make sure that the bowl is big enough so that when you put the dressing in, you can toss it and not have the salad fall out.  Right before you are ready to eat, pour your refrigerated dressing over the salad and toss lightly.  Serve immediately.

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Baked Tuna Casserole
From the Kitchen of:
Kama'aina Kids Favorite Children's Recipes

2 cans cream of mushroom soup
1 c. milk
1 large or 2 regular can tuna
1 bag egg noodles
1 8oz. bag frozen peas
2 c. grated cheese (cheddar, mozzarella)
1/4 tsp. salt
1/4 tsp. pepper
1/2 bag potato chips

Preheat oven to 400 degrees.  Cook noodles according to directions.  Do not over cook.  Place noodles, mushroom soup, milk, peas, tuna, cheese, salt & pepper in a large mixing bowl.  Mix and place in a glass baking pan.  Take 1/2 of a bag of potato chips and place in zip lock bag.  Crush and place on top of casserole.  Bake for 30 minutes.

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Aikane Peppermint Ice Cream
From the Kitchen of:
Kama'aina Kids Favorite Children's Recipes

 2 c. whipping cream
1/2 c. sugar
3 drops peppermint extract
3 drops red food coloring
6 pcs. peppermint candy, crushed
crushed ice
rock salt
1 empty 3 lb. coffee can
1 empty 1 lb. coffee can

Place all ingredients in the small coffee can.  Place lid on can.  Put crushed ice on bottom of large coffee can.  Add a layer of rock salt.  Place small can inside of large can, centering in the middle.  Alternate layers of crushed ice and rock salt.  Place lid on large can.  Get of group of aikane (friends) and sit in a circle.  Roll the can from friend to friend for 15 to 20 minutes.  Remove lid and presto, you have ice cream.

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BROADCAST DATE:   03/24/02


Braised Short Ribs with Truffle Demi-Glace
From the Kitchen of:
Chef Jay Matsukawa of The Willows Restaurant

Broth for Short Ribs
2 Tbs. sesame oil
3/4 c. soy sauce
1/2 c. oyster sauce
2 Tbs. worcestershire sauce
1/2 c. brown sugar
15 pcs. whole garlic
2 qt. water

Combine all ingredients in a mixing bowl and mix thoroughly.  Hold on the side.

Beef Short Rib Preparation
4 pcs. 2" thick short ribs (as thick as you can find)
salt & pepper to taste
Cut between short rib bones and tie with butchers twine (if available).  Season lightly with salt & pepper.  Place in roasting pan and add the broth.  Make sure that there is enough liquid in the pan to cover the short ribs.  Cover with foil and place in a 375 degree oven for 2 to 2 1/2 hours.  Test the ribs by using a fork to pierce the meat.  It should go in and come out easily.

Truffle Demi-Glace
1/2 c. demi-glace
1 Tbs. truffle pate

Combine both ingredients in a small sauté pan and heat through.

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Bacon Wrapped Shrimp with Lobster Cream Sauce
From the Kitchen of:
Chef Jay Matsukawa of The Willows Restaurant

Bacon Wrapped Shrimp
5 pcs. shrimp, peeled and devained
5 slices bacon
salt & pepper

Score the shrimp, then salt and pepper lightly.  Starting from the top of the shrimp, wrap with bacon while slightly overlapping each layer until you reach the bottom.  Trim bacon if necessary.  Hold and set aside.  Meanwhile, heat a sauté pan on medium high heat for one minute.  Place the shrimp into the pan and leave for about two minutes (depending on the size of the shrimp).  Flip over and repeat the process on the other side.  Remove from the pan and you're finished.

Lobster Cream Sauce
1 qt. lobster stock
2 c. heavy cream
salt & pepper to taste

In a heavy saucepan, reduce lobster stock to half its volume.  Add heavy cream and reduce by twenty-five percent or until it coast the back of a spoon.  Taste and adjust seasoning if necessary.

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Bouillabaisse
From the Kitchen of:
Chef Jay Matsukawa of The Willows Restaurant

Base for Bouillabaisse
1 14 oz. can whole peeled tomatoes (crushed by hand)
1 qt. clam juice
1/4 c. Maui onion, julienne
1/4 c. celery, bias cut
1 Tbs. ginger, chopped
2 Tbs. Italian seasoning
2 Tbs. garlic, chopped
1/4 tsp. chili pepper flakes
1/2 tsp. sugar
1 oz. olive oil
1 Tbs. kosher salt
1 tsp. saffron

Begin with heating a saucepan on medium heat.  Add olive oil then sweat the onions and celery until almost translucent.  Place the garlic, chili pepper flakes and Italian seasoning into the  onion mixture and cook for one minute.  Add remaining ingredients and let simmer for 15 minutes.  Double check for seasoning.  Add salt & pepper if necessary.

Bouillabaisse Recipe for One Order
3 pcs. shrimp, shelled and devained
3 pcs. scallop
2 pcs. 1" x 1" salmon or any kind of fish
3 pcs. mussels
3 pcs. Manila clams
3 pcs. steamed potato
1 c. bouillabaisse base (see recipe above)
2 Tbs. olive oil
salt & pepper to taste
lemon slices
cilantro sprigs
2 whole shiitake mushrooms, sliced 1/2"

Heat a large sauté pan on medium high heat.  Meanwhile, season all seafood with a little salt and pepper.  Add olive oil to the sauté pan, place salmon in the pan and cook for 30 seconds then flip.  Next add your shrimp, mushrooms and scallops.  Cook for another 30 seconds then flip.  Then add mussels, clams and potatoes and sauté for 1 minute.  De-glaze with the bouillabaisse mixture and cover for 2-3 minutes or when the clams and mussels open.  Transfer to your serving dish and garnish with lemon slices and fresh cilantro sprigs.

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BROADCAST DATE: 03/17/02


Chicken Curry
From the Kitchen of:
Chef Rukshana Khan of Zaffron Restaurant

3 lbs. chicken thighs, boneless/skinless
4 oz. vegetable oil
1/2 medium onion, diced
3 oz. crushed tomatoes
1 1/4 tsp. tumeric
2 Tbs. yogurt
1 1/4 tsp. garlic
1/2 tsp. ginger
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 1/2 tsp. salt
1/4 c. water
1 1/2 tsp. garam masala

1. Remove fat from chicken and cut into 1 1/2" pieces.
2. Wash chicken and let drain for a few minutes.
3. In a pan, add oil and onions. Cook on medium heat until onion is soft and slightly brown.
4. Add tomatoes and all the dry ingredients except garam masala.
5. Add chicken and mix well. Add water, stirring the mixture well, cover.
6. Let cook for about 20 minutes, stirring occasionally.
7. Add garam masala and cook for another 5 minutes.
8. Turn the heat off and garnish with chopped Chinese parsley. This can be served with rice or bread.

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Matar Palao
From the Kitchen of:
Chef Rukshana Khan of Zaffron Restaurant

3 c. water
2 c. basmati rice
6 Tbs. vegetable oil
2 Tbs. butter (optional)
6-8 strands saffron
1 1/4 tsp. salt
1 1/4 tsp. sugar
1/4 c. frozen peas
1/4 onion, diced
1/4 tsp. Cumin

1. Wash and soak rice for 45 minutes. Add oil to pan and cook onions until golden brown. Add butter, salt, sugar, cumin and peas. Cook for about 2 minutes. Add water and saffron to mixture and bring to a boil. Let boil for 2 minutes.
2. Drain water from rice (#1) and add to mixture.
3. Keep boiling until the water goes below the rice making holes in the rice. Cover the pot with the lid. Turn down the heat to low and let cook for 3 minutes. Turn off the heat and let stand for another 3 minutes.

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Big City Ribs
From the Kitchen of:
Chefs Sky Ogata and Eric Yamaguchi of Big City Diner

4 lbs. baby back ribs
1 large onion, thinly sliced
1 lb. bacon, minced

Lay onions and bacon on top of ribs.

Sauce
3/4 c. catsup
2 Tbs. red wine vinegar
2 Tbs. L&P Worcestershire sauce
4 Tbs. Aloha shoyu
1/2 c. brown sugar
1/2 c. guava puree
1/4 c. mango puree
1 Tbs. liquid smoke with 3/4 c. water

Pour sauce mixture over ribs and cover with foil. Bake at 350 degrees for 2 1/2 - 3 hours.
Broil on hibachi until caramelized.

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Kim Chee Fried Rice
From the Kitchen of:
Chefs Sky Ogata and Eric Yamaguchi of Big City Diner

9-10 oz. left over brown and white rice (cold rice is best)
4 oz. fried rice meat (mix char siu, Portuguese sausage & ham)
1 oz. sesame oil, blend or pure
3 oz. white onion, diced 1/4" x 1/4"
3 oz. frozen green peas
1 1/2 oz. green onions, chopped
3 oz. scrambled eggs
2 oz. fried rice sauce (2 parts low sodium shoyu and 1 part oyster sauce)
2 oz. kim chee, chopped

Heat sesame oil in sauté pan or wok until it starts to smoke a little then add your meat mixture and white onions. Sauté until you can see the juices coming out.

Add your cold rice and mix for 2-3 minutes. Add fried rice sauce and mix well.

Finish with scrambled eggs, green onions, peas and kim chee. Sauté for about 2 minutes.

Garnish with chopped green onion and kim chee over fried rice.

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1 bottle gin or 1 bottle vodka
1 cap full vermouth
essence of lemon or lime (slice with peeler to avoid any pith)
Note:  Tanqueray Gin and Stolichnaya Vodka work very well.

Method
Pour a capful of vodka or gin from the top of the bottle.  Replace it with the vermouth.  Add the essence of lime or lemon.  Screw the top of the bottle back on and place in the freezer overnight.

Serving
Take an empty and cleaned 1/2 gallon milk carton and fill it with cold water and immerse the bottle in the water.  Place in freezer for 2 days.  Remove from freezer and cut the milk carton away from the ice surrounding the bottle.  Put the bottle covered in ice back in the freezer for 30 days.  When ready, the martini will be like syrup, but exquisite.

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Mahi Mahi A La Marama
From the Kitchen of:
Phoebe Beach from Don the Beachcomber

Ingredients:
mahi mahi
olive oil for marinating
flour for dusting
pepper, salt, ajinomoto, onion salt to taste
2 Tbs. butter
2 Tbs. olive oil
1 1/2 oz. vermouth
3 green onions, chopped
juice of 1 lime

Instructions:
Marinate mahi mahi in olive oil for 2 hours.  Lightly dust with flour.  Sprinkle with salt, pepper, ajinomoto and onion salt.  Fry in half butter and olive oil.  Pour into a glass 1 1/2 oz. vermouth.  Chop in green onions and add the lime juice.  Toss into pan and add vermouth.  Tightly close lid for 1 minute.  Serve immediately.

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Salad Supreme
From the Kitchen of:
Phoebe Beach from Don the Beachcomber

endive
16 segments ripe pamplemousse, cut in half
4 halves medium ripe large avocado, peeled
8 segments peeled tomato
8 thins slices cucumber

Dressing:
3 oz. Good Seasons Italian Dressing
1 Tbs. mayonnaise
1 lime
1/2 tsp. freshly ground pepper
1/2 tsp. salt
1 tsp. sugar, preferably brown
1 tsp. catsup
1/8 tsp. ajinomoto
2 heavy dashes Maggi Arome
1/8 tsp. onion powder
1/8 tsp. fine herbs
1 oz. olive oil
2 smashed chopped green onions
1/2 tsp. grated green pepper

Instructions:
Combine dressing ingredients in a bowl and mix thoroughly and chill before serving.\

To Serve:
Place half peeled avocado on several leave of Belgium Endive.  Fill avocado with segments of Pamplemousse and pour over each portion 1/2 of the dressing.  Add tomatoes and cucumbers.
Note:  Make sure all ingredients are thoroughly chilled before serving.

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