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Hawaii's Kitchen
Recipes For May, 2003
Mandarin Chicken
Salad
Grilled Portobello Sandwich
Miso Crusted Salmon
Bistro Steak Diane
Banana Foster
Chocolate and Fruits Flambé
Ahi Belly
Unique Pupu Teriyaki Steak
Sizzling Lemon
Butter Garlic Mushrooms
Fish Taco with Honey Wasabi Sauce
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BROADCAST DATE: 05/18/03
Ahi Belly
From the Kitchen of:
Chefs Flory Visoria and Robbie Acoba of Eastside Grill Ingredients
1/2 lb. mahi mahi or fish of your choice
salt & pepper
flour
green onions
1 c. shredded cabbage
soy sauce
ginger, grated
garlic, chopped
vegetable cooking oil
Heat medium size pot with cooking oil over medium heat. Sprinkle ahi belly with salt &
pepper on both sides then dust in flour then deep fry in oil until golden brown.
Approximately 5-7 minutes depending on size.
Ginger Soy Sauce
4 Tbs. vegetable cooking oil
4 Tbs. soy sauce
1 Tbs. ginger, grated
1 Tbs. garlic, chopped
Heat oil and soy sauce 2-3 minutes. Add ginger and garlic. Cook for 3-5 minutes. Simmer
sauce until ready to serve on ahi belly
Presentation - Place shredded cabbage in the middle of the plate. Place ahi belly on top
of cabbage then slowly drizzle the ginger soy sauce over the fish and garnish with green
onions. Top Of Page
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Unique Pupu Teriyaki Steak
From the Kitchen of:
Chefs Flory Visoria and Robbie Acoba of Eastside Grill Ingredients
1 lb. flank steak
sugar
soy sauce
garlic
ginger
ranch or buttermilk dressing (your choice of brand)
tomato
green leaf lettuce
Trim steak of excess fat and gristles then tenderize steak. Marinate for 24 hours in the
teriyaki sauce (recipe below). Place steak on broiler and cook to desired doneness. Remove
steak and slice for presentation (it is recommended that the doneness of steak should be
medium and up.)
Teriyaki Sauce Marinade
2 c. water
1/2 c. sugar
1 c. soy sauce
1 Tbs. garlic, chopped
1 Tbs. ginger, grated
Combine all ingredients and steak for marinating process.
Presentation - Drizzle dressing onto plate then place steak on plate. Drizzle more
dressing onto steak. Place a pieces of lettuce to the side of steak. Add tomato slices
(cut diagonally) and approximately 4 slices of lettuce then serve.
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Sizzling Lemon Butter Garlic Mushrooms
From the Kitchen of:
Chefs Flory Visoria and Robbie Acoba of Eastside Grill Ingredients
1 lb. whole button mushroom, medium size
1/2 Tbs. garlic, chopped
2 Tbs. parmesan cheese, shredded not grated
butter
cornstarch and lemon juice
salt & white pepper
table white wine, optional
Heat medium size pan. At the same time, place skillet platter on stove top at medium heat.
Add 2-3 Tbs. vegetable cooking oil to pan. Place mushrooms in pan and sauté. Sprinkle with
salt & pepper then add garlic and a swirl of white wine. Add 1/4 lemon-butter sauce
(recipe below).
Lemon-Butter Sauce
3 c. water
1/4 c. lemon juice
1/4 block butter
1/4 tsp. white pepper
1/4 tsp. salt
couple dashes of tabasco or worchestershire sauce
Combine all ingredients over medium heat and bring to a boil. Add water and cornstarch for
thickness process.
3 c. water
1/4 c. cornstarch (incorporate with water)
Presentation - Place heated skillet platter on wooden platter. Add mushrooms onto platter
then sprinkle the shredded parmesan cheese on mushrooms and serve. Recommend garlic bread
with this dish. Top Of Page
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wasabi Sauce" TARGET="_top">
Fish Taco with Honey
Wasabi Sauce
From the Kitchen of:
Chefs Flory Visoria and Robbie Acoba of Eastside Grill Ingredients
6 oz. mahi mahi fillet or choice of fish, chicken can be substituted.
1 Tbs. cajun spices seasoning
1 spinach tortilla wrap
2 Tbs. cheddar cheese, shredded
1/4 c. iceberg lettuce, shredded
2 Tbs. tomatoes, diced
vegetable cooking oil
jalapenos
Cut mahi mahi into small strips. Heat pan over medium heat with vegetable oil. Sauté fish
strips then sprinkle cajun spices over mahi mahi, cooking 4-6 minutes, depending on fish
size. Place tortilla wrap on flat stove top for 30 seconds on medium heat (if flat top is
not available, use microwave - same cooking temperature). Place tortilla wrap on to a
cutting board on any flat surface. Take the cheddar cheese, lettuce, tomatoes and mahi
mahi and place it in the middle of the tortilla. Drizzle with honey
wasabi sauce then fold
wrap over the center, then both side and roll the tortilla, burrito-style.
Honey
wasabi Sauce
1 Tbs.
wasabi
1 Tbs. water
2 Tbs. honey
1/2 c. mayonnaise
Combine all ingredients until thoroughly mixed. Refrigerate until ready to use.
Presentation - Cut fish taco in half, diagonally. Place on center of plate then add
lettuce and jalapenos on the side with a ramekin of honey
wasabi sauce for dipping. Serve
and enjoy. Top Of Page
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BROADCAST DATE: 05/11/03
Bistro Steak Diane
From the Kitchen of: The Bistro at Century Center
Chef/Owner Ben Wong and Executive Chef Rodney Uyehara 8 oz. prime grade
tenderloin (cut in tournedos)
2 Tbs. unsalted butter
1/2 tsp. garlic, minced
1/2 tsp. shallots, diced
1/2 tsp. fresh oregano, chopped
4-5 pcs. morel mushrooms
Madeira red wine
veal stock reduction demi-glace
Sear tournedos, remove from pan. Add unsalted butter, garlic, shallots and oregano to pan.
Return tournedos to pan and sear. Flame with cognac. Add morels and demi-glace. Plate and
serve. Top Of Page
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Banana Foster
From the Kitchen of: The Bistro at Century Center
Chef/Owner Ben Wong and Executive Chef Rodney Uyehara 2 bananas
1 orange
2 Tbs. unsalted butter
3 Tbs. brown sugar
2 Tbs. orange curacao liquer
2 Tbs. banana liquer
2 Tbs. 151 rum
cinnamon, to taste
Haagen-Dazs vanilla ice cream
Add unsalted butter, brown sugar and orange juice to pan. Sauté pieces of banana. Flame
with liquers. Serve over Haagen-Dazs. Top Of
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Chocolate and Fruits Flambé
From the Kitchen of: The Bistro at Century Center
Chef/Owner Ben Wong and Executive Chef Rodney Uyehara 1 c. semi sweet
Peter's Chocolate
2 Tbs. unsalted butter
2 Tbs. half and half cream
2 Tbs. dark crème de cacao
2 Tbs. cognac
Haagen-Dazs vanilla ice cream
strawberries, raspberries, pineapple or combination
Place butter, chocolate and liquers in pan. Flame. Add cream. Serve over Haagen-Dazs
vanilla ice cream surrounded by berries. Top
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BROADCAST DATE: 05/04/03
Mandarin Chicken Salad
From the Kitchen of:
Executive Chef Ryan Day of the Ala Moana Hotel Sweet Chili Dressing
1 32 oz. bottle sweet chili sauce
1/2 c. red wine vinegar
2 Tbs. garlic, minced
2 Tbs. ginger, minced
1 c. olive oil
salt & pepper, to taste
Mix sweet chili sauce with ginger, garlic and vinegar. Slowly whisk in olive oil. Add salt
and pepper to taste. Refrigerate.
Mandarin Chicken Salad
1/2 c. sweet chili dressing
4 oz. mesculin greens
6 oz. grilled chicken breast
3 oz. cucumbers, sliced
3 oz. Mandarin oranges
2 oz. pine nuts
2 oz. bean sprouts
In a large bowl, coat mesculin greens with sweet chili dressing. Place on a plate.
Sprinkle pine nuts and oranges around greens. Place 2 cucumbers on 3 different side of
greens. Slice chicken breasts on the bias. Fan on top of greens. Garnish with bean sprouts
on top of chicken. Top Of Page
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Grilled Portobello Sandwich
From the Kitchen of:
Executive Chef Rayn Day of the Ala Moana Hotel Sundried Tomato Pesto
4 c. sundried tomatoes
2 Tbs. garlic, minced
1 bunch cilantro
1 c. olive oil
salt & pepper, to taste
Drain dried tomatoes and puree in a food processor with cilantro and garlic. Slowly pour
in olive oil and puree. Season to taste. Refrigerate.
Grilled Portobello Sandwich
1 focaccia roll
1 portobella mushroom
1 leaf butter lettuce
2 oz. sprouts
3 Tbs. sundried tomato pesto
chips, french fries or cole slaw
Broil portobello mushroom for 3 minutes on both sides. Cut focaccia bread in half. Place
on grill open side down. Remove bread and place on plate, cooked side up. Spread sundried
tomato pesto on top half of roll. Place mushroom on bottom half of roll. Place sprouts and
butter lettuce on mushroom. Place top half of roll on top of sprouts. Cut roll in half and
skewer with toothpick on both halves. Serve with french fries, chips or cole slaw.
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Miso Crusted Salmon
From the Kitchen of:
Executive Chef Rayn Day of the Ala Moana Hotel Miso Marinate for Salmon
1 1/2 c. miso
1 1/4 c. sugar
1 1/4 c. mirin
3 tsp. lemon juice
1 c. cooking sake
Whisk miso, sugar, mirin, lemon juice and sake in bowl until smooth. Refrigerate.
Miso Crusted Salmon
5 oz. salmon filet
1/4 c. miso crust
2 Tbs. ginger, minced
1 oz. bean sprouts
2 Tbs. garlic, minced
1/4 c. snap peas
salt & pepper, to taste
2 Tbs. olive oil
1/4 c. red bell pepper, julienned
1/2 c. baby bok choy
1 c. steamed white rice
Sear both sides of salmon for 1 minute in sauté pan with olive oil. Coat top of salmon
with miso crust mixture. Place salmon in oven at 350 degrees for 3 minutes or until salmon
is cooked medium/well.
In sauté pan, sauté garlic and ginger. Add in snap peas, bean sprouts, red bell pepper and
bok choy. Cook for 3 minutes. Season with salt and pepper. Place rice in rice mold then
place rice in center of the plate. Place sautéed vegetables around rice. Place crusted
salmon on top of rice.
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