Hawaii's Kitchen
Recipes For August, 2003

Seared Guava Marinated Spring Lamb with a Merlot Mint Sauce
Cocomac Jumbo Black Tiger Shrimp with
Pineapple-Honey-Mustard BBQ Sauce
Asian Style Tapioca Pudding with Bananas, Mochi Rice Balls, Okinawan Purple Sweet Potatoes and Jackfruit
Arroy a la Mexicana Mexican Rice
Mushroom Quesadillas with Fresh Tomatillo Salsa
 

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BROADCAST DATE: 08/31/03


Arroy a la Mexicana Mexican Rice
From the Kitchen of:
Veronica Macciess of Sinaloa Hawaiian Tortillas, Inc.

2 Tbs. vegetable oil
1 c. long grain rice
2 Tbs. small onion, finely chopped
2 tsp. garlic cloves, peeled and finely diced
6 Tbs. tomato sauce
1/4 tsp. dry oregano
1/8 tsp. salt
1/8 tsp. black pepper
2 c. chicken broth

In a heavy pan, place oil and allow to heat well on medium high heat. Once the oil is hot, put the rice into the pan and begin to stir. Continue stirring regularly until the rice begins to turn from a clear translucent to white color. At this point, toss in the onions and stir for 1 minute or until soft. Add the garlic and continue to stir until rice begins to turn a very light brown. At this point add the tomato sauce, stir for about 2 minutes and slowly incorporate the hot chicken broth. Continue stirring to incorporate all materials well. Taste for salt & pepper and toss in a pinch of oregano. Allow to boil, cover, reduce heat medium low and simmer for 20 minutes. Once covered, DO NOT TAKE LID OFF

Note: While the rice if frying, heat the chicken broth and maintain heated until called for.

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Mushroom Quesadillas with Fresh Tomatillo Salsa
From the Kitchen of:
Veronica Macciess of Sinaloa Hawaiian Tortillas, Inc.

Sinaloa Hawaiian Tortillas
Mushrooms
1 pkg. 8 oz. Hamakua Heritage Farm Mushrooms, Hon-Shimeji Brown, Alii Oyster or Grey Cluster Oyster
3 Tbs. butter, salted
1 Tbs. onion, finely chopped
1 Tbs. green onion, finely chopped
1 tsp. serrano or jalapeno, finely chopped
1 tsp. garlic, minced
1 tsp. dry oregano
1/4 tsp. Hawaiian salt
dash of freshly ground pepper

In a frying pan, melt the butter then add garlic, onion and serrano/jalapeno for approximately 2 minutes. Sauté until soft. Toss in the mushrooms and sauté together for another 2 minutes, tossing every minute or so. When the mushrooms just begin to give off a liquid, stir in the green onions, oregano, salt and pepper for 1 minute. Remove from heat. Heat Sinaloa Hawaiian corn or flour tortilla then place about 2 Tbs. of mixture in center and fold in half. Garnish with fresh salsa tomatillo.

Sauce
1 lb. tomatillos, husked and rinsed
1 onion
4 tsp. serrano or jalapeno
4 cloves garlic
1/2 sprig fresh chopped cilantro
4 c. water
1/2 tsp. Hawaiian salt
1 Tbs. chopped green chili (It's Chile in Hawaii)

In a saucepan over medium heat, add water, tomatillos, 1/2 onion, 2 cloves garlic and 1 jalapeno. Make sure there's enough water to cover ingredients. Cook until tomatillos are soft. Cool, drain and reserve cooking water. Transfer to blender or food processor. Add 1/2 onion, 2 cloves garlic, 1 jalapeno, cilantro, salt and the reserved cooking water into a blender until smooth. Pour into a bowl.

Place a Sinaloa Hawaiian Tortilla on a hot griddle or pan to warm. Spoon some Hamakua Mushrooms just below the center of the tortilla. Fold other half of the tortilla over the filling and turn once to warm. Serve with green salsa.

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BROADCAST DATE: 08/17/03


Seared Guava Marinated Spring Lamb with a Merlot Mint Sauce
From the Kitchen of:
Executive Chef Rey Dasalla of Radisson Waikiki Prince Kuhio

1 rack New Zealand lamb
guava marinade (recipe follows)
Merlot mint sauce (recipe follows)

Marinate lamb rack overnight with the guava marinade. Scrape off some excess marinade from the lamb and pat dry with paper towel. Sear both sides until nicely browned and finish cooking in a 350 degree oven for 10 minutes or grill for 5 minutes on each side. While lamb is cooking, prepare your sauce. Rest the lamb for about 5 minutes before cutting to keep the juice in. Serve with Roasted Garlic Mashed Potato.

Guava Marinade
1/2 c. guava concentrate
1/4 c. dijon mustard
2 Tbs. fresh lime juice
2 tsp. dried oregano
2 tsp. pickled jalapeno, finely chopped
1 tsp. cumin
2 Tbs. honey
salt, to taste

Combine all ingredients and mix well.

Merlot Mint Sauce
1 c. Merlot wine
1 shallot, chopped
1 small sprig fresh rosemary
1 c. demi glace or brown sauce
1 Tbs. mint jelly
1 tsp. honey
2 Tbs. cold unsalted butter
salt & pepper, to taste

On the same pan you browned the rack of lamb, add the merlot, shallots and rosemary and reduce by half. Add the demi glace and let simmer for about 5 minutes. Blend in the mint jelly, honey and butter. Adjust seasonings with salt and pepper to taste.

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Cocomac Jumbo Black Tiger Shrimp with
Pineapple-Honey-Mustard BBQ Sauce
From the Kitchen of:
Executive Chef Rey Dasalla of Radisson Waikiki Prince Kuhio

6 pcs. 16/20 black tiger shrimp, peeled and deveined
3 pcs. zucchini, cut into 1/4" thick bias, breaded with panko and deep fried
flour, for dredging
pancake batter mixture (recipe follow)
cocomac breading mixture (mix together 1 c. chopped macadamia nuts, 1 c. panko and 1/2 c. coconut flakes

Season the shrimp with salt and fresh ground pepper. Dredge in flour then coast with the pancake batter mixture. Finish breading with the cocomac mixture. Deep fry in oil at 350 degrees until golden brown in color, about 2-3 minutes. Transfer cooked shrimp into paper towel. Keep warm.

Pancake Batter Mixture
1 c. taro pancake mix or your favorite pancake mix
1/2 c. coconut milk
1 1/4 c. water

Combine all ingredients and mix well

Pineapple-Honey-Mustard BBQ Sauce
1 c. pineapple preserves
3/4 c. dijon mustard
1 Tbs. horseradish
1 Tbs. honey
1 Tbs. lime juice
1/2 tsp. cayenne pepper
1/2 tsp. ground black pepper
1/4 c. your favorite BBQ sauce

Combine and mix all ingredients well. Chill.

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Asian Style Tapioca Pudding with Bananas, Mochi Rice Balls,
Okinawan Purple Sweet Potatoes and Jackfruit
From the Kitchen of:
Executive Chef Rey Dasalla of Radisson Waikiki Prince Kuhio

1 can (19 fl. oz.) coconut milk
1/4 c. sugar
1/2 c. water
pinch of salt
1/2 c. mochi rice balls, available in Asian supermarkets
1/2 c. tapioca pearl, pre-cooked
1 banana, cut into 1/2" slices
1 medium size Okinawan purple potato, cooked, peeled and diced
1/2 c. canned or fresh jackfruit, julienned, available in Asian supermarkets
fried plantain, sliced 1/4" thick lengthwise and deep fry for garnish
sprig of mint, for garnish

Combine coconut milk, sugar, water and salt and bring to a boil. Add the sweet rice balls and simmer for 5 minutes. Add the rest of the ingredients and continue to simmer for another 10 minutes. Serve warm or cold.