Hawaii's Kitchen
Recipes For October, 2003

Creole Mustard Crusted Pork Loin (Chops)
Seared Sea Scallops with Tobiko Caviar and Shiitake Mushroom Butter Sauce
Spaghetti Putana
Shrimp Longhi
Fresh Herb & Egg Battered Moi with Lilikoi Citrus Beurre Blanc Sauce
Eggs Benedict Kaimana
 

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BROADCAST DATE: 10/19/03

Fresh Herb & Egg Battered Moi with Lilikoi Citrus Beurre Blanc Sauce
From the Kitchen of: Chef Ken Furuta and Rene Caba of
The New Otani Kaimana Beach Hotel, Hau Tree Lanai

1 pc. Moi, filleted
1 tsp. garlic, minced
1 tsp. fresh thyme, chopped
1 tsp. fresh basil, chopped
1 tsp. fresh American or Italian parsley, chopped
2 large Ka Lei eggs
salt & pepper, to taste
flour (to dredge moi fillets)
olive oil or butter
Crack eggs into a bowl and lightly scramble them, add all the herbs mixing well. Salt & pepper the moi fillets and lightly dust them with flour. While doing this, in a sauté pan, put oil and heat to medium, add moi to egg mixture coating well the place in sauté pan. Cook for at least 3 minutes on each side till golden brown and fillets are cooked.

Lilikoi -Citrus Beurre Blanc Sauce
1 tsp. shallots, minced
1/2 c. white wine
1/4 c. heavy whipping cream
1/2 pc. bay leaf
3-4 pcs. whole white peppercorn
1 tsp. juice of lemon, lime and orange
1 Tbs. lilikoi juice
salt & ground white pepper, to taste
4-5 Tbs. butter, cut into small pcs.
In a sauce pan, put shallot, wine, bay leaf, peppercorn and all the juice and cook over medium heat. Let it reduce by half, when it is reduced, add cream and reduce by half again till it coats the back of a spoon, strain. To the strained mixture whisk in the butter pieces one at a time till all is incorporated, season with salt and pepper.

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Eggs Benedict Kaimana
From the Kitchen of: Chef Ken Furuta and Rene Caba of
The New Otani Kaimana Beach Hotel, Hau Tree Lanai

1 English muffin, cut in half
2 slices Canadian bacon, (1 oz. each)
2 slices turkey breast (1 oz. each)
2 poached eggs
hollandaise sauce (recipe follows)
Butter one side of muffins and toast. Lightly sear the Canadian bacon and turkey breast and put on top of the muffins. Topped with the poached eggs and hollandaise sauce. Serve with sautéed breakfast potatoes and garnish with a slice of tomato and lettuce or fresh fruits.

Basic Hollandaise Sauce
2 egg yolks
1 c. clarified butter
1/4 - 1/2 juice of a fresh lemon
tobasco sauce, to taste
salt, to taste
ground white pepper, to taste
In a stainless steel mixing bowl, combine the egg yolks and whip over double boiler until pale and it starts to thicken. Remove from the double boiler and add the warm clarified butter slowly into a stream. Season with the lemon juice, tobasco sauce and salt and ground pepper.
Breakfast Potatoes
1 pc. bacon, diced
2 Tbs. onion, diced
1 c. potatoes, diced and half cooked in the steamer
1 oz. red bell pepper, julienne
1 Tbs. green onion, sliced
Render the bacon until lightly browned. Add the potatoes and cook until lightly browned. Add the onion and cook for another 2 minutes. Add the bell peppers, green onions and season with salt and fresh ground pepper.

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BROADCAST DATE: 10/12/03



Spaghetti Putana
From the Kitchen of:
Chef Bob Longhi of Longhi's Restaurant

12 oil packed anchovies
1/2 c. milk
1 tsp. salt
dash of olive oil
1 lb. spaghetti
1 (28 oz.) can whole tomatoes
25 whole garlic cloves, peeled
1/2 c. extra virgin olive oil
1-2 hot green or red chile peppers, chopped
18 Siciliano olives
18 black Greek olives
1/2 c. parsley, coarsely chopped
1/2 c. feta cheese, crumbled
salt & freshly ground black peppe
r
Fill a large stainless steel pot with water and bring to a boil. Place the anchovies in a bowl and cover with milk to soak. When the water boils, add 1 tsp salt and a dash of olive oil, then drop in the spaghetti. Drain the canned tomatoes, reserving the juice. Drain the anchovies, rinse in cool water, and chop.

In a saucepan over medium heat, sauté the 25 whole garlic cloves in the olive oil for about 5 minutes. Add the chopped anchovies and cook 1 minute. Mix in the chopped hot peppers, cook 1 minute, and add the olives. Then add the tomatoes, cutting each one in quarters to release the juices. Sauté 5 minutes. Add the reserve tomato juice and simmer a few minutes longer.

When the pasta is cooked al dente, scoop it directly from the water into the sauce. Add the chopped parsley and crumbled feta cheese and mix well. Remove from heat and add salt and pepper to taste.

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Shrimp Longhi
From the Kitchen of:
Chef Bob Longhi of Longhi's Restaurant

Garlic Toast
2 cloves garlic, minced
2 Tbs. butter'
2 pcs. crusty Italian French bread

Preheat broiler. Sauté garlic in butter for 2-3 minutes. Dip bread in garlic butter and place under the broiler until lightly browned. Put garlic toast on a serving platter.

Shrimp
1 lb. large shrimp (about 12 pcs.) rinsed, peeled and defined
1/4 c. all purpose-flour
3 Tbs. butter
1 Tbs. olive oil
1 c. white wine
1 oz. lemon juice
4-6 Tbs. cold butter, cut into chunks
1/2 tomato, cut into medium dice
1/4 c. chopped basil

Dredge shrimp in flour to lightly coat them, shaking off any excess flour. In a sauté pan, combine butter and olive oil over medium heat. When the butter is foamy, add the shrimp to the pan and sauté for 3-5 minutes, until shrimp is cooked. Remove shrimp from the pan and pour out any excess butter. Return the pan to medium heat and deglaze with white wine; reduce for 2-3 minutes and then add the lemon juice. Reduce liquid by half (approximately 3 minutes). Then stir in 3 Tbs. cold butter chunks. Add more butter to the sauce 1 Tbs. at a time until the sauce becomes emulsified. The sauce should not be thick but just coat the back of a spoon. Add tomato and basil. Return the shrimp to the pan for 30 seconds and toss. Put shrimp on garlic toast and pour sauce over shrimp.

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BROADCAST DATE: 10/05/03


Creole Mustard Crusted Pork Loin (Chops)
From the Kitchen of:
Matt Glick of Brew Moon

Marinade:
1/3 c. creole or whole grain mustard
1 Tbs. garlic
1/4 c. olive oil
1 c. black hole lager beer, could substitute white wine
pinch of fresh thyme
salt & pepper, to taste

Combine all ingredients with a wire wisk and soak chop in it for 2-3 hours.

Procedure:
Using a griddle or roasting pan, heat olive oil to prevent sticking. Sauté on first side 2 minutes to ensure mustard mixture is crusted. Flip chops over and sauté one more minute. Cover chops 1/2 to 3/4 of the way up with the marinade. Place in 400 degree oven for 8-10 minutes or until desired doneness. Plate with potato, vegetable and mushroom demi glace.

Mushroom Demi Glace:
2 c. assorted mushrooms, anything you like
2 Tbs. butter
1 Tbs. garlic
3 oz. Madeira or Marsala wine
1 Tbs. thyme
1 1/5 c. demi glace

Heat 1 Tbs. butter in small saucepan. Add mushrooms and garlic and sauté briefly. Add wine and reduce half. Add demi glace and bring to a boil. Finish with fresh thyme and other 1 Tbs. butter. Check seasoning and consistency and smother pork chops with sauce.

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Seared Sea Scallops with
Tobiko Caviar and Shiitake Mushroom Butter Sauce
From the Kitchen of:
Chef James Sadiarin of Chart House

10 pcs. scallop, v-10 or 10/20 size
2 1/2 c. fresh shiitake mushrooms, julienne slice
7 Tbs. butter, unsalted
3 c. heavy cream
2 pc. shallot, julienne slice
1 Tbs. ginger puree
1 Tbs. tobiko caviar
1 oz. micro greens
1/2 tsp. shoyu
1/2 oz. canola oil
salt & pepper, to taste

Sauté shiitake mushrooms and shallots in 3 tbs. butter for about 1 minute. Add ginger and sauté it together then add heavy cream. Let it reduce to about a little less than half then drizzle a little shoyu for color. Add 2 Tbs. solid butter, cook until melted then add salt & pepper to taste.
Heat canola oil in a sauté pan. Salt & pepper scallops. Place scallops in sauté pan and cook for 1 minute on each side.

Ladle shiitake/ginger butter sauce onto plate, place scallops over sauce, drizzle green onion oil over scallops. Garnish with tobiko caviar and micro greens.