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Hawaii's Kitchen
Recipes for February, 2004
Pepper Steak (Steak Au
Poive)
Seared Ahi
Sautéed Ahi Eggplant and Gobo in a Soy
Mirin Glaze,
Tomato Lomi and Kalamanei Butter Sauce
Pan Seared Foe Gras Pickled Pineapple,
Shallot Marmalade and Chico Leaves
Frozen Mosiac Soufflé
Sansei-Style Surf 'n' Turf
Koele Palau
Kamaboko Wontons
Stuffed Uhu
He'eia Salad
BBQ Ribs
Collard Greens
Sweet Potato Pie
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BROADCAST DATE: 02/22/04
BBQ Ribs
From the Kitchen of: Debra Hopkins of Deb's Ribs
2 slabs pork ribs1
large onion, sliced
1 c. pineapple juice
garlic powder
salt
black pepper
Rinse ribs in cold water. Sprinkle lightly dry ingredients, top with sliced
onions and pour pineapple juice in bottom of pan. Bake in pre-heated 325 degree
oven for 1/2 to 1 hour, 45 minutes. Remove ribs from oven and top with Deb's Old
School Sour Food BBQ Sauce. Bake 10 more minutes in oven or finish on outdoor
grill.
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Collard Greens
From the Kitchen of: Debra Hopkins of Deb's Ribs
4 large or 6 medium bunch of collards
2 smoke ham shanks or smoked turkey leg or wings
1 large onion, coarse chop
3 Tbs. salt
1 Tbs. black pepper
2 Tbs. vinegar
1 Tbs. sugar
1/8 to 1/4 crushed red pepper
Simmer smoked ham shanks or smoked turkey with all ingredients
except collards until very tender, about 1-2 hours. Wash greens well. Trim off
1/2 of bottom stem and discard. Roll handful of greens and slice 1/2" thick. Add
chopped collard to broth and simmer 1 1/2 to 2 hours longer.
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Sweet Potato Pie
From the Kitchen of: Debra Hopkins of Deb's Ribs
3 large sweet potatoes (baked or boiled and peeled)
1 stick salted butter
1 c. brown sugar
1 c. white sugar
3 large eggs, beaten
1 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbs. pure vanilla extract
1 tall can evaporated milk
1 tsp. salt
Mix all ingredients except eggs with whisk or mixer until
cream texture. Next add beaten eggs to mixture. Stir. Pour into 2 unbaked 9 inch
pie shells. Bake at 350 degrees for 1 hour to 1 hour, 15 minutes. Cool
thoroughly before slicing.
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BROADCAST DATE: 02/15/04
Koele Palau
From the Kitchen of: Sky Gora
3 medium Okinawan sweet potato
1 1/2 cans coconut milk (15 oz.)
5 Tbs. brown sugar, to taste
Boil potatoes until tender. Peel, mash then add coconut gradually and mix. Add
brown sugar a little at a time for taste. Garnish and serve.
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Kamaboko Wontons
From the Kitchen of: Dan Ahuna
8 oz. cream cheese
6 1/2 oz. kamaboko, can be substituted with Spam or imitation crab
1 bunch green onions
10 oz. won ton wraps
Thai chili sauce
Mix chopped green onions. Dice kamaboko, use only half. Mix cream
cheese in a bowl with green onions and diced kamaboko. Place 1 spoonful of
mixed ingredients on center of each wonton wrap. With your finger, rub a
dab of water on half of the edge of the wrap. Fold wonton in half.
Use the flat edge of the fork and press down around half of the edge of the
wonton (only on one side of wonton) Deep fry in oil for 30-60 or until
golden brown. Serve with Thai chili sauce (for dipping)
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Stuffed Uhu
From the Kitchen of: Shane Sumarnap
Uhu
1/2 c. ginger, sliced
3 cloves garlic, medium chop
2 c. onion, sliced
2 c. tomatoes, sliced
6 stalks green onion
4 c. Portuguese sausage, sliced
2 1/2 c. mayonnaise
4 large green ti leaves
4 Tbs. Hawaiian salt
2 tsp. black pepper
Clean fish. Rub belly with Hawaiian salt and season to taste with garlic and
pepper. Coat both sides with mayonnaise. Mix remaining ingredients and stuff
inside of uhu. Lay ti leaves in pan, place uhu on ti leaves and cover with foil.
Bake at 375 degrees for about 45 minutes.
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He'eia Salad
From the Kitchen of: Shane Sumarnap
1 lb. limu
1 lb. ho'io fern shoots
4 medium tomatoes
1 to 2 sweet onions
1 c. shoyu
1 c. vinegar
1 c. patis
1 papaya, optional
Blanch limu and ho'io in hot water. Cut to desired size. Add
tomatoes, onions, shoyu, vinegar and patis. Mix well, chill and serve.
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BROADCAST DATE: 02/08/04
Frozen Mosiac Soufflé
From the Kitchen of:
Chef Jon Benson of the Hyatt Regency Maui
Grand Marnier Mousse
8 oz. egg yolk
10 oz. powdered sugar
4 oz grand marnier
16 oz. heavy whipping cream
Combine yolks and sugar in bowl over double boiler on stove and whip until
doubled in volume. Add liquor. Whip cream to medium/hard peaks and gently fold
into above mixture. Refrigerate.
Yellow Cake
1 lb. sugar
12 oz. butter
Cream butter and sugar until smooth.
Add to yellow cake mix
4 oz. milk
14 oz. cake flour
12 oz. eggs
1 oz. vanilla extract
Mix until completely blended. Spread on parchment covered sheet pan 1/2"
thick. Bake at 350 degrees for 30 minutes.
Chocolate Mousse
8 oz. butter
6 oz. powdered sugar
8 oz. egg yolk
1 lb. semi-sweet chocolate, melted, cool to touch
1 pt. heavy whipping cream
Cream together butter and sugar. Slowly add egg yolks and blend well until pale
yellow in color. After chocolate is cool, add to mixture. Whip cream to medium
peaks and gently fold into above. Refrigerate.
Sauce
1 bottle Cabernet Sauvignon
1 c. brown sugar
3 stick cinnamon
Reduce by 50% over medium heat, remove from stove and chill.
2 pts. fresh strawberries
Cut off stems and slice strawberries. Marinate in wine reduction for 30 minutes
prior to service.
Assembly
Wrap a 5" parchment paper around a muffin cup and stable to secure. Fill
half of one side with Grand Marnier mousse and the other half with chocolate
mousse. After cup is half full, add diced mango, papaya, raspberries and cubed
cake. Continue filling to the brim and freeze overnight. To serve, remove the
parchment paper and take some of the marinated strawberries and put on top.
Garnish with fresh mint, chocolate shavings and powdered sugar.
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Sansei-Style Surf 'n' Turf
From the Kitchen of:
Chef Ivan Pahk of Sansei Seafood Restaurant & Sushi Bar
8 3 oz. medallions of beef tenderloin
4 8/12 jumbo shrimp
1/4 c. red Hawaiian salt, for seasoning
4 Tbs. fresh cracked black pepper, for seasoning
3 Tbs. vegetable oil
3 c. shiitake mushrooms, diced
1/2 c. whipping cream
1 c. veal demi-glaze
2 Tbs. butter
4 c. arugula
2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice
4 Tbs. orange tobiko, for garnish
1/2 c. chive sticks, for garnish
To make the sauce
In a saucepot over high heat, brown the shiitake mushrooms in 2 Tbs. of the
vegetable oil until caramelized, about 4 minutes. Add the whipping cream and
reduce by half; this should take about 3 minutes. Add the veal demi-glaze, turn
down the heat to low and simmer for about 4 minutes. Whisk in the butter until
smooth. Reserve for later.
To prepare the meat and shrimp
Season the beef on both sides with the salt and pepper. In a hot sauté pan over
high heat, sear the meat for about 2 minutes per side. Remove the meat from the
pan and let it rest. Drain off the fat from the pan, add the remaining 1 Tbs.
of vegetable oil to the same pan and cook the salt and pepper seasoned shrimp
for about 3 minutes, until just opaque. Remove from the pan and let rest.
For the salad bed
In a mixing bowl, combine the arugula, olive oil and lemon juice. Divide the
arugula into four equal portions. Make a bed of the arugula in the center of
each place. lace two medallions of the meat on each bed of arugula. Ladle 2
Tbs. of sauce onto the meat. Place the shrimp on top. Garnish with tobiko and
chive sticks.
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BROADCAST DATE: 02/01/04
Pepper Steak (Steak Au Poive)
From the Kitchen of: Chef Brooke Tadena
of the Sheraton Waikiki Hotel, Hanohano Room
4 7oz tenderloin, center cut
Kosher salt
cracked black pepper
2 pc. shallots, minced
1 Tbs. green peppercorn
2 Tbs. dijon mustard
1 oz. brandy
2 oz. heavy cream
6 oz. veal demi glace
Season steak with salt and black pepper. Cook in a hot pan with canola oil. When
almost cooked to temperature desired, coat steaks with dijon mustard, add
shallots and peppercorns and flame with brandy. Wait until flame goes out and
add veal demi glace and heavy cream. Serve sauce on steak.
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Seared Ahi
From the Kitchen of: Chef Brooke Tadena
of the Sheraton Waikiki Hotel, Hanohano Room
1 lb. #1 ahi, blocked for sashimi
2 Tbs. cajun spice mix
1 shallot, sliced
2 thyme sprig
1 tarragon sprig
4 oz. white wine
8 oz. butter
salt
pepper
Sauce - reduce wine with shallot and herbs until almost evaporated. Lower heat
and slowly add cold butter until sauce is emulsified, season with salt & pepper.
Coat ahi with cajun spice mix. Heat a sauté pan until smoking with vegetable
oil, add ahi and sear on all sides but keeping middle rare. Slice like sashimi
and serve with butter sauce.
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Sautéed Ahi Eggplant and Gobo in a Soy
Mirin Glaze,
Tomato Lomi and Kalamanei Butter Sauce
From the Kitchen of: Chef Brooke Tadena
of the Sheraton Waikiki Hotel, Hanohano Room
5 pcs. ahi, #1 grade, 6-7 oz
Season ahi with salt and pepper and sear in a hot pan with vegetable oil, cook
until medium to medium rare.
2 medium Japanese eggplant, cut into 2" quarters
1 lg. gobo, cleaned, cut to matchstick size
Sautee eggplant and gobo in a very hot pan with vegetable oil until brown and
caramelized, add mirin soy sauce and let stew for 1 minute.
Soy Mirin Sauce
2 Tbs. sugar
1 1/2 Tbs. mirin
1 Tbs. Yamaha soy sauce
1 pinch red chili flakes
Mix all ingredients until sugar is dissolved.
Tomato Lomi
1 large vine ripe tomato, small diced
1/2 small Maui onion, minced
2 stalks green onion, finely chopped
1/2 lemon, juiced
pinch of salt
Mix ingredients together. Adjust seasoning if needed.
Kalamanci Butter Sauce
2 shallots, chopped
1/2 c. white wine
2 kalamanci limes, juice only
1 Tbs. Yamaha soy sauce
1 4 oz. stick butter
Reduce shallots and white wine until most of the wine has evaporated, add
calamanco lime juice and soy sauce, bring to a boil and slowly incorporate the
butter. Season to taste and strain. Serve warm with ahi and eggplant.
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Pan Seared Foe Gras Pickled Pineapple,
Shallot Marmalade and Chico Leaves
From the Kitchen of: Chef Brooke Tadena
of the Sheraton Waikiki Hotel, Hanohano Room
Duck Foie Gras, cut to 5 large pcs.
Cut and score foie gras, season with salt and pepper, sear in a hot pan using no
oil, cook until medium to medium rare.
Pickled Pineapple
1/2 medium pineapple, cleaned, diced 1/4"
1/4 c. water
1/4 c. rice vinegar
1/4 c. sugar
1 Tbs. whole ginger, smashed
1 pinch salt
Combine sugar, vinegar, water and ginger in a pot and bring to a boil, let
simmer for 15 minutes. Add pineapple and cook until translucent, season with
salt and let cool with liquid. Drain well before using.
Shallot Marmalade
1 c. shallots, cleaned, sliced
1/2 c. honey
Place both ingredients in a pot and bring to a simmer, let cook until most of
the liquid is gone and the shallots are left with a gold color.
4 chiso leaves, chiffonade
Mix pineapple with shallot marmalade and chiso leaves, serve at room temperature
with hot foie gras.
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