Hawaii's Kitchen
Recipes For February 2003

Spicy Italian Pasta
Sea Scallops with Zucchini Juice in it's Shell
Lemon Vinaigrette
Chicken Tabbouleh with Mango Sauce
Tabbouleh Salad
Butter Poached Slipper Lobster Stuffed Island Fish
Saffron Coconut Clams
Lilikoi Cheesecake
Pan Seared Foie Gras Pickled Pineapple, Shallot Marmalade and Chiso Leaves
Sautéed Ahi Eggplant and Gobo in a Soy Mirin Glaze, Tomato Lomi and Kalamanci Butter Sauce
Homemade Yukon and Okinawan Mashed Potatoes
Borsin Cheese Au Gratin
Yellow Pepper Coulis
Spinach Sauté
Lobster Marinade
Poached Lobster
 

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BROADCAST DATE: 02/23/03

Homemade Yukon and Okinawan Mashed Potatoes
>From the Kitchen of: Executive Chef Eric Omick of The Star of Honolulu and Paradise Kitchen

2 Yukon potatoes
2 Okinawan potatoes
1 c. milk
salt, to taste
pepper, to taste
garlic salt, to taste
1 tsp. rosemary
4 Tbs. butter

Place potatoes (whole or chunked) in cold water, then bring to a boil. This is so they cook evenly. When the potatoes are done, they should be fork-tender. Place Yukon potatoes in a mixing bowl and mash until well-blended. In a separate pot, simmer milk and add the salt, pepper, garlic salt and butter. Add the milk mixture to the potatoes. Add rosemary only to the Yukon potatoes. Repeat procedure for the Okinawan potatoes leaving out the rosemary. Place potatoes in a piping bag (without mixing the two together) and pipe onto the plate using a spiral motion. If you do not have a piping bag, you may use a plastic bag and cut a corner off for the opening.

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Borsin Cheese Au Gratin
From the Kitchen of: Executive Chef Eric Omick of The Star of Honolulu and Paradise Kitchen

5 Yukon potatoes
2 c. heavy cream (36%)
2 cloves garlic, chopped
1/2 box Borsin cheese (from grocery or specialty cheese store)
3 sprigs thyme
salt, to taste
pepper, to taste
Bring cream to a simmer and add cheese, garlic and thyme sprigs. Slice potatoes very thing using a mandoline (or knife, slicer). Place the potato slices into a casserole dish or 2" deep pan so they are overlapping a little. With each layer, pour some of the cream mixture over the potatoes. Follow this stop four more times, making a total of five layers. Be sure to press the potatoes down after each layer. Bake at 325 degrees for 30-45 minutes. You can serve it right away or chill the potatoes, stamp out the shape you want using a cookie cutter, and warm up as necessary.

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Yellow Pepper Coulis
From the Kitchen of: Executive Chef Eric Omick of The Star of Honolulu and Paradise Kitchen

6 yellow peppers
3 shallots
1/2 c. chicken stock
1/2 c. shrimp stock
1/2 c. white wine
1 pinch saffron
salt & pepper, to taste

Lightly coat the peppers with olive oil and place over open flame until completely charred. Place peppers in an airtight container for 5 minutes. Remove and peel the skin from each pepper under running water. Remove seeds. Put skillet on high and sweat the shallots, add peppers and saffron. Deglaze with white wine and reduce. Add chicken and shrimp stock. Bring to a simmer. Blend all ingredients in blender and season with salt and pepper.

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Spinach Sauté
From the Kitchen of: Executive Chef Eric Omick of The Star of Honolulu and Paradise Kitchen

1/2 lb. spinach
4 Tbs. extra virgin olive oil
5 shallots
salt & pepper, to taste
Sauté shallots with olive oil until soft. Add spinach and season with salt & pepper.

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Lobster Marinade
From the Kitchen of: Executive Chef Eric Omick of The Star of Honolulu and Paradise Kitchen

1 Tbs. sherry
4 c. water
Soak lobster in sherry and water overnight

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Poached Lobster
From the Kitchen of: Executive Chef Eric Omick of The Star of Honolulu and Paradise Kitchen

1 onion, diced
1 tsp. black peppercorn
2" piece ginger, smashed
1/2 bunch parsley
1/2 lemon
1 gallon water
For stock add onion, ginger, parsley and lemon. Bring water to a boil and add pepper. Poach lobster in pot for 3-4 minutes. Cool and remove shell.

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BROADCAST DATE: 02/16/03


Pan Seared Foie Gras Pickled Pineapple, Shallot Marmalade and Chiso Leaves
From the Kitchen of: Brooke Tadena, Chef de Cuisine,
The Hanohano Room, Sheraton Waikiki Hotel

Duck Foie Gras, cut to 5 large pieces

Cut and score foie gras, season with salt and pepper, sear in a hot pan using no oil, cook until medium to medium rare.

Pickled Pineapple
1/2 medium pineapple, cleaned, diced 1/4"
1/4 c. water
1/4 c. rice vinegar
1/4 c. sugar
1 Tbs. whole ginger, smashed
1 pinch of salt

Combine sugar, vinegar, water and ginger in a pot and bring to a boil, let simmer for 15 minutes. Add pineapple and cook until translucent, season with salt and let cool with liquid. Drain well before using.

Shallot Marmalade
1 c. shallots, cleaned, sliced
1/2 c. honey

Place both ingredients in a pot and bring to a simmer, let cook until most of the liquid is gone and the shallots are left with a gold color.

4 chiso leaves, chiffonade
Mix pineapple with shallot marmalade and chiso leaves, serve at room temperature with hot foie gras.

Sautéed Ahi Eggplant and Gobo in a Soy Mirin Glaze, Tomato Lomi and Kalamanci Butter Sauce
From the Kitchen of: Brooke Tadena, Chef de Cuisine,
The Hanohano Room, Sheraton Waikiki Hotel

5 pcs. ahi, #1 grade, 6-7 oz.
salt & pepper, to taste
2 medium Japanese eggplant, cut into 2" quarters
1 large gobo, cleaned, cut to matchstick size
mirin soy sauce (recipe follows)

Season ahi with salt & pepper and sear in a hot pan with vegetable oil, cook until medium to medium rare.

Sautee eggplant and gobo in a very hot pan with vegetable oil until brown and carmelized, add mirin soy sauce and let stew for 1 minute.

Soy Mirin Sauce
2 Tbs. sugar
1 1/2 Tbs. mirin
1 Tbs. Yamasa soy sauce
1 pinch red chili flakes

Mix all ingredients until sugar is dissolved.

Tomato Lomi
1 large vine ripe tomato, small diced
1/2 small Maui onion, minced
2 stalks green onion, finely chopped
1/2 lemon, juiced
pinch of salt

Mix ingredients together. Adjust seasoning if needed.

Kalamanci Butter Sauce
2 shallots, chopped
1/2 c. white wine
2 kalamanci limes, juice only
1 Tbs. Yamasa soy sauce
1 stick butter (4 oz.)

Reduce shallots and white wine until most of the wine has evaporated, add kalamanci lime juice and soy sauce, bring to a boil and slowly incorporate the butter. Season to taste and strain. Serve warm with ahi and eggplant.

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BROADCAST DATE: 02/09/03


Butter Poached Slipper Lobster Stuffed Island Fish
From the Kitchen of: Chef Fred DeAngelo of Tiki's Grill & Bar

Ingredients
2 6oz. pcs. Island fresh fish (onaga, mahi mahi, opah)
3 oz. lobster stuffing (recipe follows)
1 Tbs. olive oil
salt & pepper, to taste
4 Tbs. fish stock
4 Tbs. white wine
2 Tbs. unsalted butter

Ingredients for Stuffing
2 4-5 oz. lobster tails
1/2 lb. unsalted butter
2 oz. crab meat
4 Tbs. heavy cream
2 Tbs. lobster stock
1 leaf sweet basil, julienne
1 clove garlic, minced
salt & pepper, to taste

Method for Stuffing
1. Melt room temperature butter into a Tbs. of heated water, insure butter remains emulsified. Add lobster; poach for about 4 minutes, internal temperature should be around 130 degrees. Reserve.
2. In saucepan, add 1 oz. of butter utilized for lobster poaching> Sweat the garlic, add lobster stock, cream and reduce by 1/2. Cool.
3. Dice lobster meat, add in crab, basil, salt & pepper.

Method for Dish
1. Slice a pocket into your fish filet, stuff with stuffing.
2. Heat olive oil over medium high heat, season fish on all sides and sear on both sides.
3. Deglaze with wine and fish stock. Place in preheated over at 350 degrees for 4 minutes.
4. Remove from oven, mount pan juices with unsalted butter, season. Enjoy!

Saffron Coconut Clams
From the Kitchen of: Chef Fred DeAngelo of Tiki's Grill & Bar

Ingredients
1 lb. fresh clams
2 Tbs. fish stock (clam juice may be substituted)
2 Tbs. white wine
1/2 tsp. fresh garlic, minced
4 Tbs. coconut milk
1/2 tsp. green curry paste
pinch of crushed chilies
1 tsp. fresh sweet basil, julienne
1 tsp. red bell peppers, diced (1/4 inch)
1 tsp. salad oil
1/2 c. lemon grass saffron cream (recipe follows)

Ingredients for Sauce
1 tsp. olive oil
1 Tbs. shallots, minced
1/2 Tbs. fresh lemongrass, grated fine
1 Tbs. fresh ginger, grated fine
1/2 c. fish stock (or clam juice)
1 tsp. saffron threads
1 tsp. turmeric
1 1/2 c. heavy cream
pinch of salt & pepper

Method for Sauce
1. Heat oil over medium heat in a sauce pan, seat shallots, ginger and lemongrass. DO NOT BURN.
2. Add in fish stock, saffron, turmeric and heavy-cream. Bring to a simmer. Reduce heat and allow to simmer for about 5 minutes.
3. Using an immersion blender, mix sauce; continue to simmer until mixture is reduced to about a cup. Reserve.

Method for Dish
1. In a heated sauté pan, add in oil, clams, garlic, green chili paste and crushed chilies. Toss over medium high heat.
2. Deglaze your pan with fish stock, white wine coconut milk. Add in saffron sauce and bring to a simmer. Cover.
3. Allow all clams to open, toss in basil and diced red bell pepper. Enjoy!

Lilikoi Cheesecake
From the Kitchen of: Ronald Viloria of Tiki's Grill & Bar

Graham Cracker Crust
1 c. graham cracker crumb
2 Tbs. butter, melted

Cheesecake
1 1/2 lb. cream cheese
1 c. sugar
2 Tbs. cornstarch
1 lemon zest
juice from 1 lemon
3 eggs
1 c. sour cream
1/4 c. lilikoi puree
1 Tbs. grandmanier

Procedure
Cream the cheese, sugar and cornstarch. Add the lemon juice and zest. Add the eggs. Add the remaining ingredients.
Mix the graham cracker crumbs and the butter. Spread a thin layer of the crumbs on the bottom of the cake form. Bake in a 350 degree oven for 8-10 minutes. Cool. Fill the ring 3/4 with the cheesecake batter and bake in a 320 degree oven.

Fresh Fruit Confetti
5 pcs. strawberries, diced
2 pcs. kiwi, diced
1 Tbs. vanilla sugar
1 Tbs. grandmanier
Mix the strawberries, kiwi, vanilla sugar and grandmanier together.

Chocolate Band
1 c. (or as needed) white chocolate
1 c. (or as needed) dark chocolate

Oven Dried Pineapple
4 pcs. pineapple, thinly sliced

Procedure
For the chocolate band, using an acetate strip, finger-paint with some dark chocolate then spread a thin layer of white chocolate. Wrap the cheesecake with the band. Chill. Top with the macerated fruits. Remove the plastic before serving.

Plate
Place the cheesecake in the center of the plate. To with the pineapple slice. Sprinkle powdered sugar on top. Spoon randomly the sauce round the dessert.

BROADCAST DATE: 02/02/03


Spicy Italian Pasta
Recipe by Andres Svec
Punahou School Student - Punahou Carnival

1/2 c. sausage
1/2 c. asparagus
1/2 c. onions
1 can crushed tomatoes
1 clove garlic
pinch of salt
pinch of pepper
pinch of crushed red pepper
olive oil
rigatoni pasta

Heal olive oil in frying pan. Sautee the chopped garlic with the sausage until the sausage is browned. Add in the onions until "sweated out" (water from onions dissolves). Next add the asparagus and then the tomatoes. Add a pinch of salt and a pinch of chopped red peppers for more flavor and spice (peppers optional). Simmer for 20 minutes. Finish by placing the mix over fresh pasta.

Sea Scallops with Zucchini Juice in it's Shell
From the Kitchen of: Jean-Pierre Maharibatcha,
Chef de Cuisine of John Dominis Restaurant

2 large zucchini
3 Tbs. extra virgin olive oil
1/4 tsp. garlic, minced
1/4 whole thyme leaves
salt, to taste
cayenne pepper, to taste
1/2 tsp. curry maddras
16 large sea scallops
2 Tbs. leeks, julienne
4 thyme sprigs

Put the zucchini through a juice extractor (it should make 2 cups of juice) then set aside. In a saucepan, heat 1 Tbs. olive oil until hot. Add the garlic and curry and sauté over medium hat until translucent. Reduce the heat to medium low and add the zucchini juice and thyme leaves. Bring to a boil and remove from heat. Whisk in the remaining 2 Tbs. olive oil. Season with salt and cayenne pepper. Keep warm. Heat a non-stick pan over medium high heat. When it is hot, add the scallops and sauté for 20 seconds per side. Season with salt and cayenne pepper. Pour a small amount of salt in the center of each serving plate to anchor each shell. Put 4 sea scallops into each shell (or shallow soup plate). Pour the sauce over the scallops. Garnish with thyme sprigs and fried leeks.

Lemon Vinaigrette
>From the Kitchen of: Jean-Pierre Maharibatcha,
Chef de Cuisine of John Dominis Restaurant

1/2 c. water
1 1/2 c. lemon juice
2 tsp. balsamic vinegar
1 1/4 c. vegetable oil
2 tsp. salt
1/2 tsp. ground black pepper

Combine the juice, vinegar and water. Whisk in the oil gradually. Adjust seasoning with salt and pepper.

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Chicken Tabbouleh with Mango Sauce
From the Kitchen of: Jean-Pierre Maharibatcha,
Chef de Cuisine of John Dominis Restaurant

5 pcs. chicken breast, about 6-7 oz. each
1 lb. tabbouleh salad (see following recipe)

Mango Sauce
2 mangoes
1/4 c. extra virgin olive oil
1/4 c. orange juice
1 Tbs. lemon juice
salt, to taste
ground white pepper, to taste
cayenne pepper, to taste

Garnish
5 basil leaves
2 1/2 c. mixed baby greens
2 c. lemon vinaigrette (see previous recipe)

Sautee the chicken breast or grilled, 9-10 minutes, seasoning with salt and pepper. Reserve until ready to serve.

Using a small melon spoon, scoop 10 tablespoons of mango balls. Reserve for garnish. Puree the remaining mango with the olive oil, orange juice and lemon juice in a blender until very smooth. Add salt, pepper and cayenne. Hold under refrigeration until ready to serve.

For each serving, mold one cup tabbouleh in a 2 2/2 inch ring mold. Slice the chicken breast into medallions and lay over the salad. Dress 1/4 c. mixed greens with 1 Tbs. vinaigrette and arrange on the plate. Finish with a generous Tbs. of mango sauce. Garnish with mango balls and basil leaves.

Tabbouleh Salad
From the Kitchen of: Jean-Pierre Maharibatcha,
Chef de Cuisine of John Dominis Restaurant

1 lb. bulgar wheat
2 1/2 c. chopped flat parsley
2 c. diced tomatoes (10 plum tomatoes)
1/4 c. finely sliced scallion (white part only)
1/2 c. chopped mint

Dressing
1 c. extra virgin olive oil
1/2 c. lemon juice
salt, to taste
ground black pepper, to taste

Place the bulgur in a bowl and cover with cold water. Soak for 30 minutes, and drain well.

In a large mixing bowl, combine the bulgur with the parsley, tomatoes, scallions and mint.

Whisk together the dressing ingredients, pour over the salad and toss to coat evenly. The salad is ready to serve now, or it may be held under refrigeration.

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