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 October, 2004

Timbale of Scallop Ceviche with Blue Crab
Basil Crusted Ahi with Soy Mustard Sauce
Seared Poke Salad
Hot Smoked Pipikaula with Spicy BBQ Vinaigrette
Steamed Onaga (Red Long Tail Snapper)
Tiger Eye Sushi
 

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BROADCAST DATE: 10/24/04

Steamed Onaga (Red Long Tail Snapper)
From the Kitchen of: Chefs George Gomes, Jr. & Maka Wong of
 Aaron's AtopThe Ala Moana Hotel

6 oz. fresh island onaga
1 green onion, whole stem
1 baby bok choy
1 king ali'i mushroom (from Hamakua, HI)
1 baby daikon
pesto toping (recipe follows)
toasted nori vinegarette (recipe follows)

hot peanut oil, heated up extra hot in a small pan
Line the steamer with ti leaves and then steam the onaga and vegetables
for 8 minutes. Place the onaga and vegetables on a plate. Then add the
pesto topping and toasted nori vinegarette. Lastly, top it off with the
extra hot peanut oil and a piece of cilantro. Serve with white rice on
the side.

Pesto Topping
ginger
green onion
hot peanut oil
touch of salt

Combine the ginger, green onion and hot peanut oil together. Add a
touch of salt to the mixture.

Toasted nori Vinegarette
piece of nori
shoyu
sesame oil
Sugar

Add the shoyu, sesame oil and sugar together. Toast the piece of nor
over the stove and then break the nori into pieces and add it to the
mixture.
 

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Tiger Eye Sushi
From the Kitchen of: Chefs George Gomes, Jr. & Maka Wong of
Aaron's AtopThe Ala Moana Hotel

piece of tuna
wasabi
tabiko
lance asparagus
rice
piece of nori
spicy mustard sauce (recipe follows)
side salad (recipe follows)

Take the piece of tuna and make a slit down the center. Add the wasabi,
tabiko and lance asparagus to the center of the tuna. Take some rice, a
piece of nori and the tuna and make it into a sushi. Next, you pan sear
the sushi in peanut oil till all the sides of the sushi are seared.
Last, slice the sushi and place it on a plate with the side salad and
drizzle on some of the spicy mustard sauce on the side.

Spicy Mustard Sauce
spicy mustard
shoyu
rice vinegar
white wine
cold unsalted butter

Heat the spicy mustard, shoyu, rice vinegar and white wine in a sauce
pan. Add the unsalted butter to the mixture.

Side Salad
baby wild arugala
heirloom tomatoes
lime juice
salt
Pepper

Combine the above ingredients to make the side salad.
 

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BROADCAST DATE: 10/03/04

Hot Smoked Pipikaula with Spicy BBQ Vinaigrette
From the Kitchen of: Chef Robin Uyeda of Ryan's Grill at Ward Centre

1 lb. Top sirloin or tri tip steak

Dry Rub Ingredients
1 Tbs. cumin seeds
1 Tbs. mustard seeds
1 Tbs. fennel seeds
1 Tbs. black peppercorns
2 Tbs. kosher salt
2 Tbs. brown sugar

Toast all spices (except salt and sugar) in a dry sauté pan until spices are fragrant. Grind in a spice mill or crush in a mortar & pestle. Add salt and pepper mix.

Vinaigrette Ingredients
2 oz. butter
1 oz. canola oil
1 pinch cayenne
1 pinch black pepper
1 pinch white pepper
1 pinch garlic powder
1 pinch onion powder
1/4 c. BBQ sauce
1 oz. hot sauce
1/4 c. orange juice
1 oz. cider vinegar

Brown butter slowly over low heat with spices until fragrant. Add BBQ sauce, hot sauce, orange juice, oil and cider vinegar. Set aside until ready.
Rub beef with spice blend and place in refrigerator for at least 24 hours. When ready to cook, place meat on a low temperature BBQ or smoker for 1/2 hour. Let cool. Slice thin and dress with vinaigrette.

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Seared Poke Salad
From the Kitchen of: Chef Robin Uyeda of Ryan's Grill at Ward Centre

8 oz. mixed greens
4 pcs. fried won tons
8 oz. fresh fish, cubed to ½"
4 pcs. ogo
1/2 lb. mixture of red, yellow & green bell peppers, ½" diced
1 small Maui onion, ½" diced

Marinade
2 oz. macadamia nut oil
2 oz. shoyu
1 Tbs. chili oil

Mix all ingredients and marinate fish for ½ hour.

wasabi Aioli
2 egg yolks
1/2 c. canola oil
2 Tbs. wasabi paste
1 Tbs. lemon juice
salt & pepper to taste

Mix egg yolks in blender. Add oil in a slow stream, then add remaining ingredients.
Sauté marinated fish, peppers and onions until fish is seared on all sides. Do not cook through. Place on bed of greens and garnish with won ton and fried ogo. Drizzle aioli preparation over entire salad.

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Basil Crusted Ahi with Soy Mustard Sauce
From the Kitchen of: Chef Nathan Payo of Kincaid's Fish, Chop & Steak House

4 oz. ahi, sashimi grade and steak cut
1/2 oz. fresh sweet basil, minced
1 Tbs. blackened seasoning
1 Tbs. clarified butter & margarine mixture
1 Tbs. sesame oil & canola oil blend
1/2 oz. angel hair pasta, deep fried golden brown
1 oz. mixed greens
1/4 tsp. black sesame seeds
1 1/2 fl. oz. soy mustard sauce (recipe follows)
1/2 fl. oz. beurre blanc sauce (recipe follows)

Soy Mustard Sauce
1 1/2 c. Colman's mustard
3/4 c. hot water
3/4 c. unseasoned rice vinegar
1 1/2 c. soy sauce

Make a paste with dry mustard and hot water. Add shoyu, rice vinegar and mix well. Refrigerate until needed. When ready for serving, allow mustard to reach room temperature.

Beurre Blanc Sauce
1 c. white wine
1 Tbs. shallots, minced
1 pinch black peppercorns
1 c. heavy whipping cream
1/2 lb. chilled butter

Combine wine, shallots and pepper in saucepot on medium heat. Reduce until almost dry. Add cream and reduce again by ½ of mixture. After reduced, slowly add in butter.

Crust ahi with blackened seasonings and julienne basil. Sear fish in butter & margarine mixture until rare to medium rare and slice on the bias to 1/4" thick. Meanwhile, place mixed greens, then crusted noodles on plate. Drizzle inside rim or plate with soy mustard sauce, beurre blanc, then sesame seeds. Place sliced fish on top of crusted noodles.

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Timbale of Scallop Ceviche with Blue Crab
From the Kitchen of: Chef Nathan Payo of Kincaid's Fish, Chop & Steak House

8 oz. scallops, chopped
8 oz. lump blue crab
1 Tbs. cilantro, minced
1 Tbs. red bell pepper, diced fine
1 Tbs. green onions, minced
4 oz. lemon soy vinaigrette (recipe follows)
2 oz. wasabi aioli (recipe follows)
hibiscus reduction (recipe follows), to taste
1 tsp. Tobiko, black

In a medium sized bowl, combine blue crab and wasabi aioli and mix together, then set aside in refrigerator. In a separate bowl, combine chopped scallops, cilantro, red bell pepper, green onions and lemon soy vinaigrette and mix together, let sit in refrigerator for 10 minutes. When ready to serve, use a ring mold and spoon 2 oz. of crab mixture into the mold. Spoon 2 oz. of the scallop ceviche on top of the crab mixture and remove mold. Top with 1/4 tsp. of tobiko and drizzle hibiscus reduction around plate.

Lemon Soy Vinaigrette
1 each Maui onion, roughly chopped
1 c. fresh lemon juice
1 fl. oz. sesame oil
1 fl. oz. soy sauce
2 c. canola oil
salt & pepper, to taste

Combine onion, lemon juice, sesame oil and soy sauce in blender. Gradually add oil with blender running until combined smoothly.

wasabi Aioli
3 each egg yolks
1 1/2 tsp. garlic, minced
1 1/2 tsp. Dijon mustard
1 1/2 tsp. rice vinegar
1 1/2 oz. pickled ginger
1 1/2 oz. wasabi paste
3/4 tsp. kosher salt
1 1/4 Tbs. fresh lime juice
1 Tbs. soy sauce
1 1/2 c. canola oil

Place egg yolks, garlic, mustard, rice vinegar, pickled ginger, wasabi paste, kosher salt, lime juice and soy sauce in blender and process until it is smoothly combined. With blender still running, gradually add in salad oil - emulsifying aioli. Store in refrigerator until needed.

Hibiscus Reduction
1 c. hibiscus flowers, dried & store bought
2 c. red wine
1 c. sugar
1 Tbs. ginger, minced
1 Tbs. tamarind paste

Combine all ingredients in a saucepot and reduce by 1/2.