Hawaii's Kitchen Featured Recipes for November, 2004

Recipes provided by KHON Fox 2, Air Date every Sunday
If you have any questions regarding the attached recipes, please call Bob Salvador, Hawaii's Kitchen producer at (808) 591-4247 or you can email him at mailto:bsalvador@khon.emmis.com.

Hawaii's Kitchen
Recipes for November, 2004

Broiled Vegetable Napoleon
Chicken Breast Sutffed with Tiger Prawns and Spinach

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BROADCAST DATE: 10/31/04

Broiled Vegetable Napoleon
From the Kitchen of: Chef Rey Baysa of The Hilton Hawaiian Village

2 each shiitake mushrooms
1 slice tofu, cut in 8's
1 each 1/4" sliced round eggplant
1/2 each roasted red bell peppers
2 each 1/8" bias sliced zucchini
2 each 1/8" bias sliced yellow zucchini
2 each 1/2" round sliced onion, for caramelized
3 each 1/2 cut red potatoes
3 each broccoli florets
salt & pepper
paprika
olive oil
butter
2 oz. balsamic vinegar
2 oz. water
2 oz. sugar
2 oz. tomato coulis (recipe to follow)

Marinade mushrooms, eggplant, zucchini, yellow zucchini and broccoli florets with pesto marinade then broil. Season and sear tofu. Steam red potatoes until 3/4 ways cooked, then season with salt & pepper, paprika, olive and butter. Caramelize onions with vinegar, water and sugar and bring to a simmer until liquid is reduced enough to coat onions. Roast bell peppers in a 400 degree oven until the skin blisters so that the skin can be removed with ease.

Tomato Coulis
1 oz. unsalted butter
2 oz. onions, diced
1 oz. garlic, minced
4 oz. white wine
28 oz. tomatoes, diced
1 Tbs. oregano, thyme, tarragon & basil (mixed)
12 oz. tomato juice
4 oz. tomato paste
1 c. vegetable stock
1 oz. granulated sugar (or to taste)
salt & pepper, to taste

Saute onions and garlic. Add white wine and reduce by 1/2. Add fresh tomatoes and sauté for a few minutes. Add all other ingredients except salt & pepper. Let it simmer until tomatoes begin to fall apart. Puree and season with salt & pepper according to taste. Adjust sugar as needed, strain sauce through a china cap.

Chicken Breast Sutffed with Tiger Prawns and Spinach
From the Kitchen of: Chef Rey Baysa of The Hilton Hawaiian Village

8 oz. chicken breast with skin on
1 each U/10 tiger prawns
3 oz. blanched spinach leaves
4 oz. truffled mashed potatoes
2 each asparagus spears
1 each baby carrot, cut in ½
1 each yellow baby summer squash (or desired starch and vegetables)
2 oz port wine sauce (recipe to follow)
1 egg white
1 oz. panko or white bread crumbs
salt & pepper
olive oil

Season chicken breast with salt and pepper. Skewer shrimp the long way to keep it straight, then slow poach in simmering salted water. Chill shrimp and remove peel. Mix spinach with egg white, panko or white bread crumbs, season with salt & pepper. Place spinach on the meat side of the chicken breast, add the shrimp then roll leaving the skin on the outside. Take a piece of aluminum foil and spray with pam or rub it with olive oil, place chicken on one end roll, twist each end to hold shape. Place it in an oven and bake for 350 degrees for about 20 minutes. Remove from oven and let it cool for a few minutes before slicing. Serve it with your favorite starch or vegetables.

Port Wine Sauce
2 oz. shallots, minced
1 oz. garlic, minced
2 oz. balsamic vinegar
10 oz. port wine
8 oz. demi glace
1 oz. roux
2 oz. unsalted butter
salt & pepper to taste
olive oil

Saute shallots and garlic with little olive oil. Add vinegar and let it reduce until it is syrup in consistency. Add port wine and let it reduce until it is syrup in consistency. Add demi glace and bring to a boil. Add roux, just enough to thicken so that sauce will coast the back of a spoon. Incorporate unsalted butter with demi glace, remove from heat immediately and strain it through a fine strainer. Season with salt & pepper, to taste.