|
Hawaii's Kitchen
Recipes For June, 2003
Chocolate
Raspberry Brownie with Ulupalakua Raspberry Wine Sauce
Pineapple Fritter
with Maui Mango Sauce
Seared Blacken Ahi - Cajun
Style
Spinach Salad - Pan
Seared Sea Scallops
Lobster & Hearts of Palm Salad
Pan Seared Opakapaka and Kona Prawns
with Sweet Chili Beurre Blanc, Green Papaya Slaw and Fermented Black
Beans
Herb Seared Shrimp Skewers Served on King Oyster Mushrooms Sun Dried
Tomato Gremolata
Warm Spinach Salad Bacon Vinaigrette with
Hearts of Palm and Vine Ripened Tomato
Sautéed Fillets of Moi Topped with a Browned Butter Seasoned with Tomato
Capers and Chives
Top Of Page
Go back
BROADCAST DATE: 06/29/03
Herb Seared Shrimp Skewers Served on King Oyster Mushrooms
Sun Dried Tomato Gremolata
>From the Kitchen of:
Chef James Gillespie of The Plaza Club 16 each raw shrimp, peeled
and deveined
1/4 c. olive oil
1/2 tsp. garlic, chopped
1 tsp. herbs - basil, oregano, thyme, chopped
4 skewers
king oyster mushrooms
gremolata (recipe to follow)
To prepare the shrimp: Mix together the herbs and garlic in the olive oil.
Skewer the shrimp on the skewers. Place the skewers in a marinating pan and
drizzle with the marinade. Allow to sit for 15-20 minutes.
King Oyster Mushrooms
4 each king oyster mushrooms, sliced lengthwise
4 Tbs. whole butter
salt & pepper, to taste
Gremolata
3 Tbs. olive oil
3 Tbs. sun dried tomato, cut fine julienne
1/2 tsp. garlic, chopped
1 Tbs. parsley, chopped
1 Tbs. lemon zest
1 tsp. fresh thyme, chopped
Method: Melt the whole butter in a medium sized sauté pan. Cook the mushrooms in
the butter until lightly browned and season with salt & pepper. Place in the
middle of the plate. Sear the shrimp in a heavy bottom pan over medium heat.
Cook about 2 minutes on each side until cooked. Place the shrimp on top of the
mushrooms. In the pan from the mushrooms add the olive oil. Sprinkle the garlic,
sun dried tomato, parsley, lemon zest and thyme. Heat until the fragrance starts
to come out. Drizzle over the shrimp and garnish with a sprig of fresh herb. Top Of Page
Go back
Warm Spinach Salad
Bacon Vinaigrette with Hearts of Palm and Vine Ripened Tomato
>From the Kitchen of:
Chef James Gillespie of The Plaza Club 8 c. fresh spinach, rinsed
& dried
6 inches fresh heart of palm
2 each vine ripened tomato
1/4 c. sweet onion, sliced
bread sticks
Dressing
2 oz. smoked bacon, sliced
1 tsp. garlic, chopped
1 Tbs. shallot, chopped
2 Tbs. balsamic vinegar
1 tsp. dijon mustard
1/2 c. olive oil
salt & pepper, to taste
To prepare dressing: Place the bacon in a heavy bottom skillet. Heat the skillet
over medium heat. Add the garlic and shallot and sauté until translucent. Reduce
the heat to low and add the vinegar and mustard. Mix well. Add in the olive oil
and mix. Reserve on the side.
To prepare the salad: Split the palm stalk and remove the hard outer skin. Slice
the palm heart into half moons. Remove the stem from the tomato and dice the
tomato into 1/2 inch pieces. Place the spinach, tomato, onion and palm in a
large bowl. Heat the dressing to just below boiling. Pour over the spinach toss
well and divide on to 6 plates or serve in a large bowl. Garnish with bread
sticks.
Note: You can make the dressing a day before, refrigerate and reheat as needed.
Top Of Page
Go back
Sautéed Fillets of Moi Topped with a Browned Butter Seasoned with Tomato
Capers and Chives
>From the Kitchen of:
Chef James Gillespie of The Plaza Club 1 each moi, scaled and
filleted with skin on and pin bones removed
salt & pepper
flour
2 Tbs. vegetable oil
2 Tbs. tomato, diced small
2 tsp. capers
1 tsp. chives, chopped
1/2 c. white wine
juice of a quarter lemon
1 tsp. worcestershire sauce
2 Tbs. cream
2 Tbs. whole butter
Method: Heat a pan over medium high heat with the vegetable oil. Season the fish
with salt & pepper. Gently place the fish skin side up in the pan. Sauté until
the fillet is golden brown. Turn the fish and continue to cook until the skin is
crispy approximately 6 minutes or until golden brown and crispy. Remove the fish
from the pan and place on a plate with mashed potatoes. In a separate pan add
the white wine, lemon juice, Worcestershire sauce, tomato, capers and chives.
Bring the liquid to a boil and simmer until it is reduced by 2/3's. Add the
cream and reduce by half. Remove the pan from the heat and slowly whisk in the
butter by adding small bits at a time and continuously whisking. When you have
all of the butter in the sauce season with salt & pepper. Spoon the sauce over
the fish and serve.
Creamy Mashed Potatoes
4 potatoes, peeled and quartered
4 Tbs. butter
1/4 c. cream
Place the potatoes in a small saucepan and cover with water. Bring to a boil and
simmer until the potatoes are tender. Drain the potatoes and place back in the
saucepan. Add the butter and cream and beat well. Season with salt & pepper.
Keep warm until serving.
Top Of Page
Go back
BROADCAST DATE: 06/22/03
Lobster & Hearts of Palm Salad
From the Kitchen of:
Chef Noah Bekofsky of Kapalua Bay Hotel 2 Tbs. miso
1 tsp. garlic, chopped
1 c. shallots, chopped
3/4 c. sherry vinegar
1 c. canola oil
juice of 1/2 lime
1 Tbs. herbs, chopped
1 tsp. honey
salt, to taste
pepper, to taste
Combine all ingredients except oil and whisk. Slowly whisk in canola oil and
season with salt and fresh creaked pepper.
1 - 1 1/2 lb. lobster, cooked and removed from shell
1/2 head radicchio, shredded
1/2 c. hearts of palm, sliced
1/2 c. corn shoots
1/2 pea shoots
1/2 c. tomato, julianne
1 Tbs. herbs, chopped
In a large bowl, mix the lobster and all ingredients except vinaigrette. Lightly
drizzle in vinaigrette to taste and garnish with a few chucks of lobster around.
For the garnish, scatter a few lobster chunks around with a little vinaigrette
and put one claw on top of salad. Top Of Page
Go back
Pan Seared Opakapaka and Kona Prawns with Sweet Chili Beurre Blanc, Green
Papaya Slaw and Fermented Black Beans
From the Kitchen of:
Chef Noah Bekofsky of Kapalua Bay Hotel 2 pcs. filet opakapaka, 6
oz. each
4 large Kona prawns
2 c. green papaya, shredded
3/4 c. carrots, shredded
3/4 c. red onion, sliced
1/2 c. tri color pepper, sliced
1/4 c. Hawaiian chili water
3 Tbs. rice wine vinegar
3 Tbs. herbs, chopped
2 Tbs. canola oil
5 Tbs. sweet unsalted butter
2 Tbs. sweet chili sauce
1 Tbs. fermented black beans
salt, to taste
pepper, to taste
1/2 c. green pea shoots
Heat sauté pan over medium heat and add canola oil. Season the opakapaka with
salt & pepper. Sear face down until golden brown then turn. Add the prawns and
cook for about 30 seconds on each side or until slightly crispy. Add 1 Tbs.
butter, 1/4 c. white wine and chopped fresh herbs. Bring to a boil and put in
400 degree oven for 4-6 minutes or until fish is cooked through.
Papaya Slaw
Combine papaya, onion, pepper, carrots and mix. Pour in chili water and rice
vinegar. Season with salt & pepper and let sit. Just before serving, add the pea
shoots and place mixture in the middle of the plate.
Beurre Blanc
3/4 c. white wine in medium heat sauté pan and reduce by 3/4. Whisk in butter
and season. Finish with the sweet chili sauce and pour over prawns and fish
while it is still warm. Garnish with fresh ogo and fermented black beans. Top Of Page
Go back
BROADCAST DATE: 06/15/03
Seared Blacken Ahi - Cajun Style
From the Kitchen of:
Chef Jean-Pierre Maharibatcha of John Dominis 1 lb. filet of ahi (yellow fin
tuna)
4 pcs. daikon
4 sprigs radish sprouts
2 Tbs. cajun spice
1/2 c. dijon mustard
1/3 c. soy sauce
1/3 c. beer
cucumbers, sliced
Sprinkle the fish with cajun spices. Preheat frying pan to a very high heat and
sauté the fish (dry - no oil) one minute on each side. Slice the fish into 1
ounce medallions (like sashimi). Peel the daikon and slice into fine julienne.
Sauce - Mix all the ingredients in a blender, pour sauce on individual plates.
Arrange fish medallions on sliced cucumber and garnish with daikon and radish
sprouts. Top Of Page
Go back
Spinach Salad - Pan Seared
Sea Scallops
From the Kitchen of:
Chef Jean-Pierre Maharibatcha of John Dominis
3/4 each sea scallops, 8/10 size
1 tsp. curry spice
2 c. orange juice or blood orange juice
1 Tbs. lemon juice
1 tsp. balsamic vinegar
2 tsp. dijon mustard
1 tsp. puree roast garlic
1 1/4 c. vegetable oil
2 1/2 c. olive oil
2 tsp. salt
1/2 tsp. cracked black pepper
12 oz. spinach leaves
edible flowers
orange segments
Combine the juices, vinegar, mustard and garlic. Wisk in the oil gradually.
Adjust seasoning with salt & pepper. Clean the spinach in cold water, toss in an
orange vinaigrette. Dress in the center of the plate, arrange around the salad
with the pan seared scallops, garnish with orange segments, edible flowers and
drizzle some vinaigrette on the scallops. Top Of Page
Go back
BROADCAST DATE: 06/01/03
Chocolate Raspberry Brownie with Ulupalakua Raspberry Wine Sauce
From the Kitchen of:
Chef Teresa "Cheech" Shurilla of Haili Maile (Chef's Luau) Chocolate
Raspberry Brownie
1 c. chocolate chips
11 Tbs. butter
1/2 tsp. vanilla extract
3 eggs
1 1/2 c. sugar
1/2 c. cocoa powder
1/2 c. all purpose flour
1 1/2 c. frozen raspberries
Melt together the butter and chocolate. Whip the eggs, sugar and vanilla. Slowly pour in
the chocolate mixture. Sift together the cocoa and flour then fold into the chocolate
mixture. Pour in 8 - 10 individually lined muffin cups and sprinkle with a couple extra
chocolate chips. Bake for approximately 25 minutes at 350 degrees. Let cool
Chocolate Macadamia Nut Tulip
1/3 c. sugar
2 1/2 Tbs. butter
2 Tbs. cocoa
3/4 c. macadamia nuts
1 Tbs. cornstarch
Melt butter. Chop macadamia nuts into small pieces. Mix all together and spread onto a
sheet pan. Bake at 325 degrees for 10 minutes. While it's still hot, place over the back
of a bowl and shape.
Raspberry Wine Sauce
1 c. frozen raspberry
1/2 c. Ulupalakua raspberry wine
1/4 c. water
1/2 c. sugar
1 Tbs. cornstarch
1 Tbs. water
Pour all ingredients except for cornstarch and 1 Tbs. water into a saucepan and bring to a
boil. Add cornstarch mixture and boil.
Assembly:
Preheat the brownie and top with the chocolate macadamia nut tulip. Scoop some Roselani
Chocolate Revel Ice Cream on top of tulip and generously pour the hot raspberry wine sauce
on top. Top Of Page
Go back
Pineapple Fritter with Maui Mango Sauce
From the Kitchen of:
Chef Teresa "Cheech" Shurilla of Haili Maile (Chef's Luau)
Coconut Tulip
3/4 c. powdered sugar
1 egg
3/4 c. desiccated coconut (macaroon mix)
1 Tbs. butter
Melt butter. Pour remaining ingredients into bowl. Add butter to the mix. Scoop onto a
well greased sheet pan. Bake at 325 degrees for 10 minutes. When warm, roll into a cone
shape.
Pineapple Fritter
1 large Hawaiian Gold Maui Pineapple (low acid)
1 c. panko flakes
1/2 c. graham crumbs
1 tsp. cinnamon
1 egg for dipping
2 Tbs. flour, for dipping
1 1/2 c. plantation white sugar
2 c. canola oil
Cut, slice and core pineapple. Mix together panko graham crumbs and cinnamon. Dip
pineapple first into flour, egg and then panko flakes. Fry in oil. Towel dry and dip into
plantation white sugar.
Maui Mango Sauce
1 Maui Mango
1/2 c. sugar
1 Tbs. lemon juice
Peel mango and remove the seed. Puree mango in a blender well. Pass this through a sieve.
Add the sugar and lemon juice.
Assembly:
Place the warm pineapple fritter on the plate. Place coconut tulip on the inside of the
pineapple with a scoop of Roselani Pawela Sunrise Ice Cream right beside the mango sauce
surrounding the pineapple. Add s sprig of fresh mint.
|
