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Hawaii's Kitchen
Recipes For April 2003
Veal Emince (Emince de Veal Zurich
Style)
Soy Braised Short Ribs on Kim Cheep Fried Rice
Crispy Whole Snapper - Sun Dried Tomato Citrus
Beurre Blanc
Fennel Seed Crusted New York Steak - Spicy Diavola
Sauce
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BROADCAST DATE: 04/27/03
Crispy Whole Snapper - Sun Dried Tomato Citrus Beurre Blanc
From the Kitchen of: Chai Chaowasaree of Chai's Island Bistro
Ingredients
1 pc. whole snapper, about 2 lbs. or two 1 lb. fish)
salt & pepper, to taste
2 Tbs. all purpose flour to dust over fish
Preparation
Clean and dry the snapper and crosshatch cut in one-inch squares. Season with salt and
pepper then dust with flour. In a deep pot or pan, add the oil and bring it up to about
350-375 degrees and deep fry the whole fish until it turns light brown or crispy. Set
aside.
Ingredients for Sauce
1/4 c. orange juice
1/4 c. white wine
2 cloves shallot, chopped
3 bay leaves
10 whole black pepper
1 Tbs. sugar (depends on how sweet the orange is)
pinch of salt, to taste
1 Tbs. sun-dried tomato, chopped
1 Tbs. fresh herbs, chopped (thyme, parsley, chives, tarragon, basil and marjoram)
2 Tbs. unsalted butter
Preparation
In a sauce pot on medium heat, add orange juice, white wine, shallot, bay leaves, pepper
and brig it to a boil. Simmer on medium low heat until the liquid reduces to a quarter.
Add sugar and salt and stir for a few seconds. Add butter and stir until all the butter is
incorporated well, turn off the heat. Add sun-dried tomatoes and fresh herbs. Serve with
crispy whole fish. Top Of Page
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Fennel Seed Crusted New York Steak - Spicy Diavola Sauce
From the Kitchen of: Chai Chaowasaree of Chai's Island Bistro
Ingredients
1 pc. New York steak (about 1 lb. or more)
1/2 Tbs. fennel seed
1 Tbs. vegetable oil
2 cloves shallots
4 cloves garlic
6 cloves pearl onion
6 pcs. roasted chestnuts
6 Tbs. chainti
6 Tbs. veal or beef stock
6 pcs. asparagus
1/4 Tbs. chili flakes
2 Tbs. unsalted butter
1 c. mashed potato or steamed rice
Preparation
Rub the fennel seeds into the steak and set aside. In a sauté pan on medium heat, sear the
steak with vegetable oil until the steak is cooked to perfect, set aside. In the same pan,
add shallots, garlic and pearl onion. Cook for a minute to sweat the onion then add red
wine, asparagus and chili flakes. Cook until the wine evaporates then add the veal stock.
Cook until the stock reduces by half. Add butter and stir until the butter is incorporated
into the sauce. In a large plate put mashed potatoes in the middle of the plate and top
with the steak. Pour the sauce on top of the steak. Garnish with a stem of Rosemary.
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BROADCAST DATE: 04/06/03
Veal Emince (Emince de Veal Zurich Style)
From the Kitchen of:
Martin Wyss, former owner and chef of the Swiss Inn Restaurant 18 oz. veal,
very thinly sliced or boneless, skinless chicken breast or thighs, very thinly sliced
salt & white pepper, to taste
1 Tbs. flour
2 Tbs. oil
1 Tbs. butter
3 Tbs. onion, finely chopped
1 c. cooked fresh mushrooms, sliced or 4 oz. can mushroom (stems & pieces)
1/2 c. white wine
1/2 c. heavy cream
1 c. brown sugar or au jus (use brown gravy package mix and follow directions)
1 tsp. parsley, chopped
Season veal with salt & pepper; sprinkle with flour. Heat oil in skillet until very
hot, then add butter. Add veal and sauté very fast until slightly brown on all
sides. Add chopped onions and sauté a little longer. Remove veal and onions.
Using the hot pan, add white wine and mushroom and cook for a minute or two. Add
cream and brown sauce and continue cooking until the sauce is reduced to desired
consistency (not too thick, not too thin). Add veal and onion back to sauce.
Mix well, but do not boil. Sprinkle with chopped parsley. Serve with Roast
potatoes. Roast Potatoes
2 Tbs. oil
2 Tbs. butter
2 Tbs. round onion, chopped
2 slices bacon, chopped
4 c. hash brown (grated cooked potato)
salt, to taste
1 tsp. parsley, chopped
Heat non-stick flat skillet, add oil, bacon and butter. When the bacon is 3/4
cooked, add onions and sauté for another minute. Add hash browns and salt to taste.
Sauté for 2 minutes or so. Mix and pat into bound bottom of skillet. Brown
evenly on both sides until crisp and golden. Slide onto platter and sprinkle with
chopped parsley. Top Of
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Soy Braised Short Ribs on Kim Cheep Fried Rice
From the Kitchen of:
Chef Alan Wong of Alan Wong's Restaurant Soy Braised Short Rib Recipe
10 lbs. 2" Kosher cut short ribs, rinsed in cold water
1 1/2 c. granulated sugar
2 c. Yamaha soy sauce
1 1/2 c. mirin
2" pc. ginger, smashed
1 garlic, whole head cut into 1/2
12 pcs. green onion bottoms (white parts only)
Trim and remove the two end bones off the short ribs leaving the center bone. Wrap
the meat around the center bone and tie securely with string. In a large braising
pot, add rinsed short rib with enough water just to cover and simmer for 1 hour. Add
the sugar, soy, mirin, ginger and green onions and simmer until fork tender, approximately
2 1/2 to 3 hours, constantly skimming the top. Remove meat and chill. Strain
the remaining liquid through a fine mesh china cap, reserving 1 cup of liquid for sauce,
slightly thicken with slurry and keep warm.
Kim Cheep Fried Rice
3 c. white rice
2 c. converted rice
5 1/2 c. water
Wash white rice then add converted rice and place inside rice cooker and add water.
Cook until done, then spread out on a sheet pan to cool (dry out).
sesame oil, to taste
oyster sauce, to taste
Yamaha soy sauce, to taste
8 oz. bacon, diced small
1 1/2 c. won bok kim chee, chopped
1/2 c. green onions, thinly sliced
1/2 c. white onions, diced small
5 pcs. eggs, scrambled
1 Tbs. kim chee base
1 tsp. Korean chili flakes
Sauté bacon till lightly brown and crispy. Add onions (cook until translucent)
Add rice, kim chee, kim chee base and Korean chili flakes. Mix well and cook so rice
is incorporated with all ingredients.
Season to taste with soy, oyster sauce and sesame oil to taste. Finish with green
onions and scrambled eggs.
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