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Hawaii's Kitchen
Recipes for April, 2004
Furikake
Tofu with Miso Vinaigrette
Warm Spinach Salad with
Sirloin Steak
Osso Bucco
Bucatini Al Puttanesca
Saffron Risotto
Pomodoro
Bella's Berry Blast
Malina's Ahi Won Ton
Pear Gorgonzola Salad with Island Asparagus
topped with Hawaii's Special Papaya Seed Dressing
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BROADCAST DATE: 04/25/04
Bella's Berry Blast
From the Kitchen of:
Malina Seaborn of Great and Mighty Greens
2 c. pineapple juice
3 - 4 bananas, frozen
1/2 - 1 c. mixed berries
1 Tbs. honey or to taste
1 capsule bioastin
Put all ingredients in a blender and mix on high until fully blended. Garnish
with fresh fruit.
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Malina's Ahi Won Ton
From the Kitchen of:
Malina Seaborn of Great and Mighty Greens
1 lb. ahi or other fresh island fish
1/2 c. goat cheese, cream cheese or vegan substitute
1 Tbs. ginger, minced
1 Tbs. garlic, minced
2 Tbs. mirin
2 Tbs. oyster sauce
1/2 c. green onion, chopped
1/3 c. cilantro, minced
1/2 sweet red pepper, minced
2 pkg. won ton wrappers
2 1/2 - 4 c. Oils of Aloha Mac Nut Oil
Mix first six ingredients in a food processor and blend to a paste for
approximately 1-2 minutes. Add next three ingredients and pulse gently into
mixture (avoid over blending new ingredients). Optional: Add minced fresh chili
or dry chili to fish mixture. Head macadamia nut oil in wok or fryer to
approximately 350 degrees. Spoon fish mixture onto won ton wrappers. Try to keep
filling in the center of the wrapper. Wet edges of wrapper with water and pinch
together to for a triangle. Place won ton in heated oil and fry until golden
brown, about 2-3 minutes.
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Pear Gorgonzola Salad
with Island Asparagus
Topped with Hawaii's Special Papaya Seed Dressing
From the Kitchen of:
Malina Seaborn of Great and Mighty Greens
Sautéed asparagus
1 bunch asparagus
2 Tbs. Mac Nut Oil
1 Tbs. garlic, minced
1/2 tsp. Hawaiian sea salt
Sautee asparagus first so it has time to cool slightly. Add Mac Nut Oil to
heated skillet on medium-high heat. Once oil has heated, add asparagus and sauté
one minute then add garlic and sea salt. Sautee for another 2 minutes more or to
desired doneness. Asparagus should be somewhat crisp to retain nutrients.
3-4 oz. mixed greens
3-4 slices gorgonzola or maytag bleu cheese, thinly sliced
1/4 crisp pear, thinly sliced
6-8 caramelized nuts or toasted pine nuts
sautéed asparagus or zucchini
Place mixed greens on plate. Arrange other ingredients over salad mix and top
with warm asparagus and Hawaii's Special Papaya Seed Dressing.
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BROADCAST DATE: 04/11/04
Osso Bucco
From the Kitchen of:
Chef Marc Anthony of Sarento's Top of the "I"
4 16oz. pcs veal shank
2 stalks celery, small dice
2 pcs. carrots, small dice
1 pc. onion, small dice
4 cloves garlic, thinly sliced
1 pc. zest of orange
1/2 c. pomodoro (recipe to follow)
1/4 c. white wine
2 Tbs. olive oil
Citrus Gremolata
1 bunch parsley
1 pc. lime zest
1 pc. lemon zest
1 pc. orange zest
2 cloves garlic
2 Tbs. olive oil
Combine all ingredients for the Citrus Gremolata
Method: Pan sear osso bucco over high heat with olive oil. Turn heat down to
medium. Add garlic, celery, carrots, onions and sauté for 1 minute. Add red wine
and orange zest then reduce for 2 minutes. Add Pomodoro and fill rest of the way
with water (2/3 of the osso bucco should be in water). Cover and put in oven at
250 degrees for 3 hours. Take veal out, reduce sauce and spoon it over veal. Top
with Citrus Gremolata.
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Bucatini Al Puttanesca
From the Kitchen of:
Chef Marc Anthony of Sarento's Top of the "I"
1 medium Maui onion, small dice
1/2 c. Kalamata olives, sliced
1/4 c. capers
2 Tbs. garlic, sliced thin
2 tsp. chili flakes
4 filets anchovies
2 cups Pomodoro Sauce (recipe to follow)
1/8 c. basil, torn
1/8 c. parsley sprigs
2 Tbs. olive oil
1 Tbs. extra virgin olive oil
12 pcs. shrimp with head on, peeled and deveined
1 lb. Bucatini Pasta
Method: Heat up pan with 1 Tbs. olive oil, add anchovies, when they dissolve add
the onions and sauté for 1 minute, then add garlic, chili flakes, lives, capers
and sauté for another minute. Add Pomodoro Sauce and fresh basil, season with
salt and pepper. Turn down heat and let it simmer. Boil pasta in separate pot
for 12 minutes. Strain pasta and add it to the sauce then let it simmer for a
minute and serve. Brush shrimp with remaining Tbs. of olive oil and grill.
Garnish pasta with parsley sprigs and shrimp
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Saffron Risotto
From the Kitchen of:
Chef Marc Anthony of Sarento's Top of the "I"
2 c. Arborio rice
4 c. chicken broth
1 pinch saffron
1/2 onion, small dice
1/4 lb. butter, soft
1/4 c. parmesan cheese
salt & pepper, to taste
1/4 c. white wine
Method: Sweat saffron, 1/2 the butter and onion together until onions are
translucent (not brown) Add rice and sauté over medium heat 1 minute -
continually stirring. Add white wine and let it cook for 1 minute - continually
stirring. Add chicken broth a little at a time until rice absorbs all liquid -
continually stirring (about 18 minutes). Take off from heat and stir in
remaining butter and parmesan cheese.
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Pomodoro
From the Kitchen of:
Chef Marc Anthony of Sarento's Top of the "I"
6 c. canned whole peeled tomatoes, hand crushed
4 cloves garlic, thin sliced
6 sprigs basil, torn
salt & pepper, to taste
2 Tbs. olive oil
Method: Heat pot with olive oil. Sauté garlic until golden brown. Add tomatoes,
basil, salt and pepper. Turn down head and simmer for 1 hour. Re-season with
salt and pepper.
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BROADCAST DATE: 04/04/04
Furikake Tofu with Miso
Vinaigrette
From the Kitchen of: North Shore Grinds
1 tray firm tofu
furikake
egg whites
Cut tofu into 2" x 2" square pieces. Place tofu on a piece of paper towel and
lay another piece on top for about 15 minutes to absorb the extra water. Dip
tofu in egg white and coat with furikake. Fry until lightly colored.
Dressing
1/2 c. teri sauce, thickened
1/4 c. rice vinegar
2 tsp. miso
1 Tbs. pickled ginger
1 tsp. sesame oil
1 tsp. onion chives and green onions
1/2 c. oil
Blend everything together except oil. After dressing has been mixed well, add
oil slowly. Pour over tofu or use as a dipping sauce.
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Warm Spinach Salad with
Sirloin Steak
From the Kitchen of: North Shore Grinds
8 oz. spinach
4 oz. sirloin steak
1 Tbs. dijon mustard
1 Tbs. balsamic vinegar
1/4 onion, sliced
2 cloves garlic, slivered
1 Tbs. shiitake mushroom, sliced
1/2 Hauula tomato, diced
salt & pepper, to taste
Season steak with salt & pepper. Cook in sauté pan until preferred doneness.
Take steak out of pan. Using the same pan, add olive oil, onions, garlic and
mushrooms. Sauté for about a minute then add mustard, vinegar and tomatoes. Stir
till blended. Add spinach. Toss quickly and plate. Top with sliced steak.
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