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Hawaii's Kitchen
Recipes For September, 2003
Broiled Seabass
Sukiyaki
Fettucine with Shiitake
Cream Sauce
Pasta with Thai
Coconut and Herbed Sauce
Fresh Tortellini with Roasted Red Pepper and Garlic Sauce
Fusilli Pasta with
Asian Pacific Pesto
Seared Diver Scallops over Kahuku Corn Polenta,
Shiitake Mushroom Vinaigrette
5 Spiced
Marinated Kiawe Smoked Rack of Lamb
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BROADCAST DATE: 09/28/03
Seared Diver Scallops over Kahuku Corn Polenta,
Shiitake Mushroom Vinaigrette
From the Kitchen of:
Executive Chef Andrew Manion-Copley of Turtle Bay Resort
Corn Polenta
6 whole corns
1 Tbs. size whole peeled garlic
1 Tbs. size whole peeled ginger
1 Tbs. size whole lemongrass
3 Tbs. butter
Hawaiian salt and pepper
Peel and clean the corn. Grate the corn on a medium size box grater, followed by
the lemongrass, garlic and ginger.
Shiitake Vinaigrette
6 shiitake mushrooms
1 c. olive oil
1/3 c. balsamic vinegar
1/3 c. granulated sugar
1/3 c. chopped mixed herbs (tarragon, basil, thyme and chives)
Mix sugar, olive oil, balsamic vinegar, garlic and herbs together. Clean the
stalks of the mushrooms and marinate them in the mixture for 24 hours.
Scallops
12 whole scallops, cleaned
Hawaiian salt & pepper
3 Tbs. olive oil
Clean the scallops and season. In a saucepan, heat the olive oil until the oil
is smoking. Sear the scallops and cook for 2 minutes. Turn and cook further for
2 minutes or until the scallops are medium rare.
To Plate - Place the corn in the middle of the plate. Place the scallops on top
then drizzle the vinaigrette around the corn and garnish with micro greens.
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5 Spiced Marinated
Kiawe Smoked Rack of Lamb
From the Kitchen of:
Chef Jason Kina of JW Marriott Ihilani Resort & Spa
1 lamb rack frenched
1 1/2 c. five spice marinate
2 c. smash taro
1/4 c. five spice demi glace
assorted grilled vegetables
smoker grill or cold smoke lamb
Marinate lamb with 1 cup of marinate for 10-15 hours using smoker grill. Cook
and smoke lamb to desired doneness.
To cold smoke lamb - remove lamb from marinate and pat dry with paper towel.
Cold smoke lamb using kiawe chips. Smoke for 1 hour.
To prepare cold smoked lamb rack - preheat oven to 350 degrees. Heat skillet or
frying pan on medium high. Sear lamb on both sides and place in oven to finish
cooking to desired doneness. Remove lamb from oven and "let rest" for a couple
of minutes (to rest, meat juice will run when cutting) coat with mustard and top
with sesame seeds.
To prepare the sauce - Reduce 1/4 c. of marinate with 3/4 c. of veal stock to
about 1/4 c. reduction, remove from stove and swirl in 1 Tbs. butter.
To prepare Smash Taro - 1 c. peeled potato, 1 c. peeled taro. Boil or steam
until cooked or soft. Drain well and place in a bowl. Add 2 Tbs. butter and 1/4
c. cream, salt & pepper and whip.
Assembly - Arrange vegetables and smashed taro. Slice lamb and arrange as you
like. Add sauce.
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BROADCAST DATE: 09/21/03
Fettucine with Shiitake Cream
Sauce
From the Kitchen of:
Chef Joe Melillo and Chef Pat Lagon
American Culinary Federation
1 c. extra virgin olive oil
2 Tbs. ginger, finely minced or shredded
1 lb. fresh shiitake mushrooms (Hamakua Heritage Farms)
2 medium carrots
6 stalks green onions
1 lb. fettucine noodles (or pasta of your choice)
2 oz. fresh grated pecorino romano cheese
2 oz. fresh grated reggiano parmesan cheese
1 bunch fresh chives or green onions
Shiitake Cream Sauce
2 c. heavy cream
1 c. dry white wine or vermouth
1/4 c. soy sauce
2 Tbs. dark sesame oil
1 Tbs. ground roasted sesame seeds
1 tsp. orange zest, finely minced
1 tsp. chili sauce, Asian variety
salt & pepper to taste
Advance Preparation - Combine ginger and olive oil in a bowl. Slice fresh
shiitake mushrooms about 1/4" wide (not necessary to discard stem if using
fresh). Refrigerate. Slice carrots on the bias and then overlap slices and
finely slice into very thin strips, matchstick size. Slice green onions fine on
the diagonal and combine with carrots. Refrigerate.
In another bowl, combine all sauce ingredients, stir and refrigerate. This
advance preparation should be at least 8 hours prior to serving meal.
Cooking Procedure - Bring 6-8 qts of salted water to a rolling boil. A couple of
fresh bay leaves can be placed in the water for added flavor. While water is
heating, grate the cheeses and dice the chives or green onions fine. Cook pasta
according to directions on package. Be sure not to overcook. Only cook to "al
dente", firm to the tooth. Drain when done but do not rinse.
Place a 12-14" sauté pan on high heat. When hot, add oil and ginger mixture.
Sauté lightly but do not let brown. Add all the mushrooms and sauté 15-20
seconds. Add the sauce ingredients and boil rapidly for about 4-6 minutes or
until the sauce thickens enough to coat a spoon. Stir in carrots and green
onions, boil slightly then add cooked pasta all at once. Toss to evenly coast
pasta with sauce. Adjust seasoning-salt and pepper to taste. Make sure mixture
is well heated. Sprinkle with grated cheese and chives. Serve at once.
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Pasta with Thai Coconut
and Herbed Sauce
From the Kitchen of:
Chef Joe Melillo and Chef Pat Lagon
American Culinary Federation
Ingredients
1/2 lb. fresh grey cluster oyster
mushrooms (Hamakua Heritage Farms), cleaned and separated
1/2 lb. fresh snow pea pods
8 oz. 1# shell macaroni or your favorite pasta
Sauce
1/4 c. peanut oil or vegetable oil
8 cloves fresh garlic, finely minced
2 Tbs. fresh ginger, finely minced or grated
1 c. unsweetened coconut milk
1/2 c. chicken stock
3 Tbs. tomato paste
1/4 c. Chinese rice wine
2 Tbs. Thai red curry powder or paste
2 Tbs. Tamari soy sauce
2 Tbs. dark sesame oil
1 Tbs. brown sugar
1/4 c. cilantro, minced
1/4 c. fresh Thai basil leaves, minced
Advance Preparation - Clean and break up mushrooms. Clean snow pea pods combine
and set aside in refrigerator.
Sauce
Combine oil, garlic and ginger in a small bowl. In another bowl, combine
remaining sauce ingredients and refrigerate.
Cooking Procedure - Bring 4-6 qts. lightly salted water to a boil. 2-3 bay
leaves may be added for extra flavor. Cook pasta according to instructions on
package. Be sure to cook "al dente" to the tooth, slightly firm. Drain but do
not rinse. Set aside. While waiting for water to boil, heat 12-14" sauté pan.
When hot, add oil/garlic/ginger mixture. Cook slightly, before garlic browns,
add mushrooms and pea pods. Stir and toss until tender, approximately 2 minutes.
Add sauce ingredients, bring to a boil and add cooked pasta. Toss to coat evenly
and is well heated. Taste and adjust seasoning, especially salt & pepper.
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Fresh
Tortellini with Roasted Red Pepper and Garlic Sauce
From the Kitchen of:
Chef Joe Melillo and Chef Pat Lagon
American Culinary Federation
Ingredients
1 lb. fresh ground veal
1/2 c. fresh ricotta cheese
1/4 c. fresh basil leaves and Italian parsley
3 Tbs. extra virgin olive oil
2 Tbs. fresh grated reggiano parmesan
1/4 c. roasted pine nuts
1 egg, slightly beaten
1/2 tsp. salt and pepper to taste
40 thin round gyoza or won ton wrappers
1/4 c. cornstarch
1/4 c. roasted pine nuts
1/2 c. Italian parsley sprigs
1 Tbs. lemon rind, sliced very thin for garnish
1/2 c. fresh red bell pepper, chopped
Sauce
3 Tbs. extra virgin olive oil
4 cloves fresh garlic, minced
1 jar roasted red peppers, approx. 7 oz.
3/4 c. heavy cream
2 tsp. finely grated lemon zest
1/2 t. salt
1/4 t. fresh ground pepper
Advance Preparation - Pre-heat oven to 325 degrees for roasting raw pine nuts.
Toast about 8-10 minutes, stirring occasionally until golden brown.
Combine veal, ricotta, egg, salt and pepper in a bowl. In a blender, combine
basil, parsley, roasted pine nuts and parmesan cheese. Begin blending while
drizzling in olive oil to make a paste. Add to veal and cheese and mix together.
Spread out gyoza/won ton wrappers a few at a time on work area. Use round
wrappers if possible. If not, cut square wrappers into circles. Place about 1
tsp. filing mixture in the middle of the wrapper. Moisten entire edge of wrapper
with water and fold over. Be sure to pinch edges firmly to make them stick
together. Then moisten one end with water and bring around to connect to the
other end, pinch to seal. Do this around your finger to ensure an opening in the
center. Continue until all are filled and sealed. Place on sheet pan lined with
parchment paper if available or wax paper. Sprinkle on cornstarch and place
tortellini in single layer and then refrigerate uncovered> Parsley springs,
lemon zest, pine nuts and bell pepper can be set aside until needed for garnish.
For sauce, combine olive oil and garlic and set aside. Place all other
ingredients in blender jar and blend until pureed or liquefied then refrigerate.
Cooking Procedure - Bring 4-6 qts. of lightly salted water to a rapid boil.
While waiting for water, mince parsley sprigs and set aside. Drop tortellini one
by one into boiling water. They will fall to the bottom, stir lightly and boil
about 1 minute or until they rise to the surface. Take out and drain. Set on
heated platter. Heat 12-14" skillet until hot. Add oil and garlic and as garlic
begins to sizzle but before it turns brown, add the sauce. Bring to a boil and
simmer approximately 1 minute. Taste and adjust seasoning for salt and pepper.
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Fusilli Pasta with Asian
Pacific Pesto
From the Kitchen of:
Chef Joe Melillo and Chef Pat Lagon
American Culinary Federation
Ingredients
3/4 c. roasted pine nuts
3/4 c. roasted macadamia nuts, unsalted
2-3 Tbs. fresh ginger, thinly sliced
4 cloves fresh garlic
1 c. fresh Italian basil leaves, packed
1/2 c. fresh mint leaves, packed
1/2 c. fresh cilantro leaves, packed
1/2 c. extra virgin olive oil
1/2 tsp. salt and pepper to taste
2 tsp. Asian chili sauce
1/2 c. heavy cream
1/2 lb. sweet cream butter
2 oz. each reggiano parmesan and pecorino romano cheese, fresh grated
8 oz. #1 fusilli, penne or pasta of your choice
Advance Preparation - Roast pine nuts in 325 degree oven for 8-10 minutes, stir
occasionally until golden brown.
To make the Asian-Pacific Pesto Sauce, process ginger and garlic in either a
food processor or blender at low speed. Then add basil, mint, cilantro and
finely mince. Add 1/2 of the pine nuts and 1/2 of the macadamia nuts and
continue to mince finely. While to blender is still running, slowly drizzle in
olive oil. Add the chili sauce and salt & pepper. Process for 5-10 seconds until
thoroughly blended. Place in refrigerator covered with plastic wrap until ready
for final cooking.
Cooking Procedure - Set aside the heavy cream. Bring 4-6 qts of lightly salted
water to a boil. While waiting for water to boil, grate cheeses. When pasta is
cooked "al dente" to the tooth, slightly firm, drain and do not rinse. Return
the empty pasta pot to the stove and add 1/2 c. of the pesto sauce and 1/4 lb.
of butter and the cream. When hot and blended together, add pasta and toss until
completely coated. You may want to add more pesto for a richer taste or add more
cream or water for a lighter sauce. When hot throughout, remove and add the
remaining 1/4 lb. butter, stir in cheese and remaining pine nuts and serve at
once.
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BROADCAST DATE: 09/14/03
Broiled Seabass
From the Kitchen of:
Chef Tishihiro Abe and Chef Kojiro Miyamoto
of Nani-wa Ya Restaurant
1 part soy sauce
1 part mirin (sweet cooking sake)
1 part sake
1/4 part sesame seed
1/8 part lemon juice
Marinade seabass (or fish of your choice) for 20 to 30 minutes then broil fish
at 400 degrees for approx 6-7 minutes depending on thickness or until the juice
runs clear when poked with a toothpick (firmer fish like salmon and mahimahi
will take longer).
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Sukiyaki
From the Kitchen of:
Chef Tishihiro Abe and Chef Kojiro Miyamoto
of Nani-wa Ya Restaurant
Ingredients
1/2 Chinese cabbage, cut into serving pieces
4 shiitake mushrooms
5 green onion, finely chopped to 2"
1 onion, sliced diagonally
1/2 block tofu, cut into 4 pcs.
1 bag Kon-nyaku yam noodle
12 oz. beef, thinly sliced
assorted vegetables (strong smelling vegetables are not recommended)
eggs, if desired
Heat skillet or pan. Use fat part and make the oil evenly go around the pan. Put
1/3 of beef and vegetables into the pan and add 2 c. of sukiyaki sauce after
briefly cooked. Simmer about 5 minutes, until all ingredients are soft.
If desired, dip the cooked sukiyaki into the raw beaten eggs and eat. This is
the traditional style of eating sukiyaki.
Sukiyaki Sauce
3 c. soy sauce
2 c. sake
1 c. mirin
1 1/2 c. sugar
1 c. water
2" dried giant kelp
Mix ingredients into a pan and boil. Cool it off before serving.
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