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Hawaii's Kitchen
Recipes For November/December, 2003
Roy's
Chinese Style Sizzled & Steamed Hawaiian Moi
Hawaiian Fish and Chips, using Farm Fresh Moi, Molokai Sweet Potato and
Hawaiian chili pepper water
Royal Hawaiian Bread Pudding
Crème Anglaise
Saffron Lime
Marinated Cornish Game Hen with Mixed Grains, Waialua Asparagus and
Spiced Fruit Chutney
Baked
Lobster Tail with Shrimps, Scallops and Clams
Island Style BBQ Salmon Sweet Corn Relish with Baby Bok Choy
Salmon Fry
Nasu Kama Yaki
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BROADCAST DATE: 3/07/03
Salmon Fry
From the Kitchen of: Miyako Restaurant
salmon, sliced thin
1/2 avocado, cut lengthwise
curry powder, enough to coat
salt and pepper, to taste
10 oz. chopped almonds, to coat
2 egg white, whipped
Lightly salt sliced salmon then place avocado on salmon and roll. Coat in curry
powder, dip in egg white then coat with almonds. Deep fry on medium hot oil
until done (about 2 minutes). Slice at an angle in half and garnish with lemon.
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Nasu Kama Yaki
From the Kitchen of: Miyako Restaurant
1 round eggplant, cut in 1/2 and scoop out meat and dice
1 pkg. shimeji mushrooms
1 pkg. enoki mushrooms
2 oz. crab meat
2 oz. pizza cheese
2 pc. shrimp, cut in chunks
2 pc. scallops, sliced in half
salt, to taste
Sauce
3 oz. white miso
1 egg white
1 oz. sugar
18 cc. mirin
3 oz. mayo
1/2 lemon juice
hot sauce, to taste
shoyu, to taste
Lightly season then deep fry eggplant shell and meat. Sauté seafood first then
add mushrooms and eggplant meat. Salt and pepper to taste. Stuff eggplant with
mixture then top with sauce and sprinkle with cheese. Bake at 350 degrees until
cheese melts.
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BROADCAST DATE: 11/30/03
Baked Lobster
Tail with Shrimps, Scallops and Clams
From the Kitchen of:
Chef Clifton Kaholokua of the
Sheraton Moana Surfrider Banyan Veranda Restaurant
2 each lobster tail, 2-4 oz.
6 each shrimps, 21/25 size
6 each Manila clams
4 each scallops, 10/20 size
1/2 c. citrus nage
1 c. shiitake mushrooms, sliced
8 each assorted baby vegetables (carrots, zucchini, squash)
1 tsp. shallots, chopped
1/2 tsp. garlic, chopped
3 Tbs. sherry wine
4 c. chicken stock
2 Tbs. butter
3 Tbs. parmesan cheese, shredded
Italian parsley, chopped
1 c. aborio rice
salt & pepper
Preparation
Prep lobster tail and put on back of shell, butter and season.
Bake lobster in oven at 350 degrees for 5 minutes or until done. Risotto-sauté
shiitake mushrooms with butter and shallots, then add rice in and stir together
then slowly add some chicken stock and cook till liquid is gone and repeat this
task over medium flame adding more stock until rice is done (rice will absorb
stock each time), then mix in parmesan cheese.
Citrus nage - reduce 1 cup whipping crème in pan to 1/4 cup, take off from heat
and whip in 1/8 cup of butter to thicken, them mix in 1/2 tsp. squeezed lemon
and 1/2 tsp. or orange concentrate to complete nage.
Season and sauté clams, scallops and shrimps with butter and garlic in pan,
flame and reduce with sherry wine, then finish off with citrus nage and chopped
Italian parsley.
Season and sauté baby vegetables in butter.
Presentation
Place risotto in middle of a nice big pasta plate.
Lay lobster tail on top of rice and place rest of seafood around.
Drizzle sauce on lobster and seafood.
Place baby vegetables on plate
Garnish with a sprig of Italian parsley.
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Island
Style BBQ Salmon Sweet Corn Relish with Baby Bok Choy
From the Kitchen of:
Chef Clifton Kaholokua of the
Sheraton Moana Surfrider Banyan Veranda Restaurant
4 each salmon filet
6 each baby bok choy, blanched
Marinade for Salmon
2 c. salad oil
1/4 c. shoyu
1/8 c. onions, minced
1 Tbs. cilantro, chopped
1 1/2 tsp. liquid smoke
1/2 tsp. garlic, chopped
dash of red chili flakes
Set oil aside and blend all other ingredients together adding in oil slowly.
Corn Relish
3/4 c. fresh corn
1 1/2 Tbs. olive oil
1 Tbs. cucumber, cut 1/4"
1 Tbs. red & green bell peppers, minced
1 Tbs. purple onion, minced
1 Tbs. cilantro, chopped
1 Tbs. sweet chili sauce
1/2 tsp. garlic, minced
1/2 tsp. lime juice
dash of salt & white pepper
Mix all ingredients together
Butter Sauce
3/4 whipping crème
1/2 tsp. shallots, chopped
1/2 tsp. vinegar
1/8 c. butter
dash of salt & white pepper
Preparation
Mix all ingredients for marinade.
Pour marinade over salmon and marinate for 1 hour.
Season and sauté salmon till done.
Butter sauce-reduce whipping crème, shallots and vinegar till 1/4 cup, then take
off from stove and slowly stir in butter to thicken sauce, season with salt and
pepper.
Mix corn relish and set aside.
Presentation
Lay baby bok choy in middle of plate and place two pieces of salmon on top.
Drizzle sauce on and around salmon.
Place some corn relish on top of salmon and garnish with Italian parsley sprig.
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BROADCAST DATE: 11/23/03
Royal Hawaiian Bread Pudding
From the Kitchen of:
Chef Warren Uchida of The Royal Hawaiian
1 c. unsalted butter, room temp.
2 1/2 c. sugar
6 whole eggs
1 qt. heavy cream
1 tsp. vanilla extract
Beat butter and sugar with a spoon until creamy. Add eggs one at a time beating
slowly with hand whip. Add heavy cream and vanilla extract to mixture.
1 16 oz. Portuguese Sweet Bread, cut into cubes
1-2 Tbs. cinnamon
Butter a baking pan. Divide sweet bread into three equal parts. Place first
layer of the sweet bread in a baking pan, sprinkle with cinnamon and cover with
the butter/sugar mixture. Place second layer over and repeat process. Repeat for
third layer then let it set for 30 minutes. Cover with foil and bake in water
bath at 350 degrees for 45 minutes to an hour. Remove foil for the last 10
minutes to brown. Serve warm.
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Crème Anglaise
From the Kitchen of:
Chef Warren Uchida of The Royal Hawaiian
1 qt. heavy cream
1 each vanilla bean
1 c. sugar, granulated
6 each egg yolks
In a sauce pot, combine heavy cream and vanilla bean seed and bring to a boil.
In a stainless steel bowl, combine sugar and egg yolks and mix till all
incorporated. When cream comes to a boil, slowly whip into bowl with egg
mixture, making sure to constantly stir mixture while adding cream. Pour mixture
back into the pot and return to the stove. Continue to stir until you see the
mixture just beginning to boil. Immediately remove from the stove and put back
into a stainless steel bowl. that is on an ice bath. Continue to stir mixture to
cool rapidly. When temperature reaches about 50 degrees, you can store sauce in
the refrigerator till needed. The sauce will thicken as it cools. If consistency
is too thick, adjust consistency with milk to your liking.
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Saffron Lime Marinated
Cornish Game Hen with Mixed Grains, Waialua Asparagus and Spiced Fruit
Chutney
From the Kitchen of:
Chef Warren Uchida of The Royal Hawaiian
4 each saffron lime marinated cornish game hen, broiled
16 oz. mixed grains and wild mushrooms
20 each pencil tip asparagus, blanch
8 oz. spiced fruit chutney
1/2 oz. tubular chives, chopped fine
Spoon a 4 oz. portion of mixed grains with wild mushrooms in center of plate.
Arrange the cornish game hen on top of the grains and place asparagus along the
side. Place a 2 oz. portion of fruit chutney on the top of the hen and drizzle
with the lime saffron marinade over the hen and around the plate. To complete
the dish sprinkle tubular chives over the dish.
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BROADCAST DATE: 11/16/03
Roy's
Chinese Style Sizzled & Steamed Hawaiian Moi
From the Kitchen of: Executive Chef Ronnie Nasuti of Roy's
Restaurant
1 large farm raised moi (1 1/2 - 2 lb.)
salt & pepper, to taste
steamed rice
ginger, green onions (thinly sliced) & cilantro leaves reserved from sauce
Ingredients
1 small handful ogo
1/4 c. Chinese seasoned soy sauce (recipe follows)
6 Tbs. peanut oil
The moi can be steamed whole or filleted, depending on the size of your steamer.
Scale & cross hatch your whole moi or filet and proceed as follows.
Season with salt & pepper
Steam on high until cooked (filets will cook in 5 to 6 minutes, whole fish in
about 10 minutes)
Place some rice on a serving platter, place fish on the rice and sprinkle the
reserved ginger, green onions and cilantro leaves on the fish.
Heat the peanut oil in a dry pan until smoking on high heat, as soon as it
smoked pour over the prepared fish. Wat5ch the oil constantly because after it
starts smoking it can catch on fire! Carefully pour the smoking oil over the
fish toppings, leave the pan aside to cool.
Pour the seasoned soy sauce over the fish and top it with ogo. Enjoy!
Sauce (Best if prepared a day in advance)
5 garlic cloves, peeled and cut in half
1 finger ginger, peeled & sliced (reserve 1" pc. for garnish)
1 small bunch cilantro (reserve a small handful of picked leaves for garnish)
3 stocks green onion (reserve half for garnish)
1 c. low sodium soy sauce
1 c. water
4 Tbs. sugar
peanut oil
sesame oil
Wash ginger, cilantro and green onions. In a small, heavy bottom saucepan, put
a few tablespoons each of sesame oil and peanut oil. Add ginger and garlic and
cook on medium high until it starts to turn brown. Add the green onions and
cilantro. Let these ingredients caramelize a little and kind of dehydrate.
Remember to reserve the garnish potions aside for later use. Add the soy sauce,
water and sugar. Bring to a boil then turn off the stove. Let it cool to room
temperature, the refrigerate. This can be held in the refrigerator for a couple
of weeks. This is a version of "Chinese Seasoned Soy Sauce", strain through a
fine sieve before using.
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Hawaiian Fish and Chips, using Farm Fresh Moi, Molokai Sweet Potato and Hawaiian
chili pepper water
From the Kitchen of: Chef Goran Streng of the Hawaii Prince Hotel
3 Molokai (purple) sweet potato
2 whole moi, about 1 lb. each
1/2 c. flour
1/2 c. panko
2 eggs
salt & pepper
1 qt. vegetable oil
Bake sweet potato until soft and tender. Cool. Peel and cut into French fry
size strips.
Fillet the moi and remove the pin bones with tweezers. Cut fillets into 1" wide
strips.
Place the flour and panko in shallow dishes. Coat the fish in the flour, dip in
the egg wash, then coat with panko. Fry the fish in oil until golden brown;
drain on paper towels.
Fry the Molokai sweet potato strips in the oil and let drain on a paper towel.
Serve on a ti leaf lined plate with Hawaiian chili pepper water.
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