|
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 September, 2004
5 Spiced Scallop Oven Roasted Hau’ula Vine Ripe Tomato,
w/Grilled Hamakua Mushrooms & Tahitian Vanilla Butter
Roasted Maui Pineapple-Basil Macaroon Tart with
Crème Fraiche Soufflé
Marinated Peppercorn Salmon
Veal Osso Bucco
Soy Sake Seared Lamb
Loin
Wild Mushroom Rissotto
Seafood Ka'Upena
Braised Petite Ossobuco with Saffron Risotto
Wow-Wee Maui's Candy
Bar
Top Of Page
Go back
BROADCAST DATE: 11/14/04
Seafood Ka'Upena
(a net of seafood delight)
From the Kitchen of: Chef Tom Muromoto of the Ka'anapali Beach Hotel
Seafood Ka'Upena Preparation
4 each shrimp, u/12 peeled & deveined with tail on
4 each scallop, u/10
4 each fresh opakapaka fillet, cut into 2oz. squares
very small pinch of shichimi spice
Place on a skewer and marinate for 2-4 hours. Season skewer lightly with pepper
spice and cook on griddle top. Do not over cook. Place sauces on plate with
wasabi smashed potatoes and skewer towered at center.
Porchini Mushroom Glaze
2 tsp. salad oil
2 oz. porchini mushrooms, sliced thin
1 Tbs. garlic, minced
3 oz. fish stock or Japanese dashi
2 oz. butter, unsalted
Head pan and add oil till hot. Add mushrooms and cook for a couple minutes till
tender, add garlic and continue to cook till mushrooms are a little brown. Add
stock and boil till stock is reduced to half. Add butter to boiling sauce,
whipping at the same time till butter is incorporated into sauce.
Maui Onion Fondue
2 Tbs. bacon, chopped
1/8 c. scallions, chopped
1/8 c. Maui onions, sliced
1 tsp. garlic, minced
4 oz. heavy cream
2 Tbs. Maui onion jelly
black pepper, fresh cracked, to taste
Heat pan and add bacon, cook till bacon is brown, add scallion, onion and garlic
and continue to cook till vegetables are tender. Combine cream and reduce till
sauce is like syrup consistency. Combine jelly into cream sauce stirring well.
Miso Sake Marinade/Glaze
1 c. mirin (rice wine)
1/2 c. sake
3/4 c. miso paste
2 Tbs. sugar
In sauce pan bring sake and mirin to a boil. Caution is advised, due to alcohol
contents in sake. Simmer till alcohol is evaporated. Combine miso paste while
stirring till miso dissolves then lower the heat, add sugar continuing to stir
till sugar is also dissolved. Remove from heat and strain through fine strainer.
Cool and refrigerate. Pour over seafood for 2-4 hours.
Top Of Page
Go back
Braised Petite Ossobuco with Saffron Risotto
From the Kitchen of:
Executive Chef Manny Topinio of the Maui Marriott Resort & Ocean Club
Ossobuco
6 each 3 oz. veal shanks
1/2 c. all purpose flour
1/8 c. olive oil
1/2 c. carrots, onions & celery, diced 1/8"
1/8 c. Italian parsley, chopped
1/8 c. fresh marjoram, chopped
1/8 c. fresh thyme, chopped
5 each whole allspice
1 clove garlic, chopped
1 c. dry red wine
1/2 c. veal stock
salt & fresh cracked pepper
Season veal shanks with salt and pepper, dredge veal shanks in flour, shaking
off access flour. In a sauté pan heat oil to medium high, when pan begins to
start smoking add veal shank, searing on both sides until brown. Remove veal
shank and set aside. Add diced vegetables, sauté, deglaze pan with red wine, add
veal stock. Add seared veal shank to pan and braise at low to medium heat until
meat is tender and begins to fall off the bone. Remove veal from pan and set
aside. Add herbs to pan and let it reduce until liquid turns to a syrup
consistency. Season with salt & pepper. Set aside until ready for plating.
Saffron Risotto
2 c. Riso Italian Rice
4 1/2 c. chicken stock
1 thyme sprig, fresh
1/8 c. shallots, chopped
1 pinch saffron threads
1/4 c. olive oil
1/2 c. grated parmigiano reggiano cheese
1/4 c. unsalted butter
kosher salt & pepper, to taste
Heat chicken stock in pot, add thyme sprig and bring to a boil, turn heat down
and let simmer. In a heavy sauté pan heat olive oil, add rice and sauté until
rice is well coated with olive oil, add shallots and saffron and sauté for 2
minutes, stirring rice so shallots don't burn. Slowly add seasoned chicken stock
to rice, constantly stirring so rice does not stick to bottom of pot. When rice
absorbs the chicken stock, repeat process until rice is cooked. Add cheese and
butter just before plating. Season with salt & pepper.
Top Of Page
Go back
Wow-Wee Maui's Candy Bar
From the Kitchen of:
Chef Michael Capuano of Wow-Wee Maui's Kava Bar & Grill
Ingredients
1 lb. milk chocolate
2 Tbs. 100% Kona coffee
1/2 lb. semi hard caramel
1 shot of caramel temptation cream liqueur
Materials needed
molds
foil
wrapper
glue stick
Spoon
1) Slice caramel into 1" pieces weighing ½ oz each and flatten out. Stretch
caramel to length of your mold.
2) Melt down chocolate in microwave for 2 minutes. Take out of microwave, mix
then put back in for another 2 minutes.
3) Stir in Kona coffee and shot of caramel liqueur (for 21 years and older) and
stir all together.
4) Fill mold halfway with layered chocolate. Tap mold to spread out chocolate.
5) Add stretched caramel.
6) Add second layer of chocolate and tap.
7) Let it set in the refrigerator for 20 minutes - 1/2 hour.
8) Take out of refrigerator tap out shave edge and foil.
9) Use your custom wrapper. Glue one edge fold over and wow-wee!
Top Of Page
Go back
BROADCAST DATE: 9/26/04
Soy Sake Seared Lamb Loin
From the Kitchen of: Chef Curtis Ogata of the Sheraton Hanohano Room
4 lbs. lamb loin
1/2 c. hoisin sauce
1 c. sugar
1/2 c. white miso
1/4 c. shoyu
1/2 tsp. white ground pepper
1/2 tsp. red food coloring
1/2 c. sake
Combine all ingredients in a bowl, stir with whip. Divide sauce into two bowls,
one for marinating the other to be used as sauce. Remove ribs from loin. Take
off fat and cut loin in half. Marinate loin in sauce for 6 hours. Place pan on
stove until hot. Place loin and sear all around. Place in oven at 350 degrees
for 8 - 12 minutes, smaller end of loin will cook faster, so check it first.
After taking it out of the oven, let it stand for 5 minutes. Slice loin at an
angle and fan out on plate.
Top Of Page
Go back
Veal Osso Bucco
From the Kitchen of: Chef Rodney Uyehara of Bistro at Century Center
12 pcs. Veal cheeks
1/2 c. flour
3 Tbs. light olive oil
1/2 c. onions
1/4 c. celery
1/4 c. carrots
1 Tbs. garlic
1 Tbs. tomato paste
1 c. zinfandel
3 c. veal stock (beef stock)
salt & pepper
Season and flour the veal cheeks. In a small pot on medium heat brown the veal
in olive oil. Remove veal from pot and add onion, celery, carrots, garlic and
tomato paste and cook for 5 minutes. Add the veal back to the pot deglaze with
wine and cook for 5 more minutes. Add veal stock and bring to a simmer, cover
and put in 300 degree onion for about 2 ½ hours. Simmer gently, do not let boil.
Reduce heat if needed. Pass braising liquid through strainer and reduce to sauce
consistency.
Top Of Page
Go back
Wild Mushroom Rissotto
From the Kitchen of: Chef Rodney Uyehara of Bistro at Century Center
1/4 c. aborio rice
2 c. mushrooms (mix)
1 Tbs. garlic
1/2 c. onion
3 Tbs. light olive oil
1 qt. chicken stock
1/4 c. peas
1/4 c. Kahuku corn
2 Tbs. unsalted butter
1 Tbs. Italian parsley
1 Tbs. parmesan cheese
In a pot, get your chicken stock hot. In another small pot sauté your onions and
garlic in olive oil. Add your aborio rice and mix with the onion and garlic.
With a ladle begin to add your chicken stock a little at a time, enough to
loosen the risotto. For stirring, use a wooden spoon. After 15 minutes add your
corn and peas and cook for another 5 minutes. Check for doneness, should take
about 20 minutes total cooking time. To finish, add butter, parsley and parmesan
cheese.
Top Of Page
Go back
BROADCAST DATE: 09/12/04
Marinated Peppercorn Salmon
From the Kitchen of: Chef Walter Kaneshiro of Queen's Medical Center
1/4 c. fresh lime juice
1/4 c. fresh orange juice
3 Tbs. fresh cilantro, chopped
3 Tbs. low-sodium soy sauce
2 Tbs. honey
2 tsp. vegetable oil
3/4 tsp. ground allspice
3/4 tsp. ground cumin
2 jalapeno peppers, finely chopped, seeded
2 garlic cloves, peeled
2 green onions, chopped
4 salmon fillets
black cracked peppercorns
Prepare grill or preheat broiler
Combine first 11 ingredients. Place fish in shallow dish. Pour
marinade over fish. Dover and marinate in refrigerator for 30 minutes,
turning once. Remove fish from dish. Sprinkle with peppercorns.
Place fish on grill rack or broiler pan coated with cooking spray.
Cook 15 minutes or until done.
Top Of Page
Go back
BROADCAST DATE: 09/05/04
5 Spiced
Scallop Oven Roasted Hau’ula Vine Ripe Tomato,
Grilled Hamakua Mushrooms and Tahitian Vanilla Butter
From the Kitchen of: Chef Fred DeAngelo of Tiki’s Grill & Bar
10 “diver” scallops, U-10 size
2 cloves roasted garlic, rough chop
pinch of minced ginger
2 oven dried tomatoes (recipe follows)
2 oz. grilled mushrooms (recipe follows)
1 fl. oz. fish stock, clam juice may be substituted
1 fl. oz white wine
2 fl. oz. sweet butter, room temperature
½ tsp. gremolata (lemon zest/Italian parsley chopped 1:1)
2 Tbs. 5 spice season blend (5 spice, salt, white pepper p 1:1:1/2)
2 Tbs. macadamia nut oil
1 Tbs. balsamic vinegar
pinch of salt & pepper, to taste
pinch of Tahitian vanilla (seeds from ¼ pod)
1 oz. unsweetened butter
micro greens (optional garnish)
Method for Mushrooms
Cut mushrooms, assorted variety of your choice, into large pieces. Toss with
oil, garlic, ginger, vinegar, salt and pepper. Grill on flame until wilted and
cooked through, about 3 minutes. Allow to cool, toss in the gremolata.
Method for Tomato
Core the tomato, cut in half, through the middle. Squeeze tomato juice and seeds
out, then cut each half into quarters. Toss with oil, salt and pepper. Place on
a wire rack and roast on low heat 150 degrees in an oven for 8 hours. Tomato
should be dry but not burnt. Allow to cool and reserve.
Method for the Scallops
Heat sauté pan over medium high heat for 1 minute. Season scallops with 5 spice
seasoning, place scallops, seasoned side down, into heated dry sauté pan. Once
down, season other side with salt & pepper. Sear for approximately 45 seconds,
insure good brown color, deglaze with white wine, then fish stock, toss
together, insure scallops do not over cook, remove the scallops from the heat,
take scallops out of the pan. Fold in your room temperature butter, and then the
vanilla to make your sauce. Mix mushrooms and tomatoes together, place on your
plate. Top with the scallops, sauce and micro greens. Enjoy!
Top Of Page
Go back
Roasted Maui Pineapple-Basil Macaroon Tart with Crème Fraiche Soufflé
From the Kitchen of: Chef Fred DeangeloDeAngelo of Tiki’s Grill & Bar
Pineapples
1 pc. Maui pineapple
½ c. sugar
1 vanilla bean pulp
Peel and core the pineapple then cut into 8 pcs. ½ in think rings. Cut the
remaining pineapple into ¼ inch cubes. Reserve the cubes for the macaroon tart.
For the roasted pineapples, place the pineapple in a small roasting pan. Mix the
sugar and vanilla pulp and then, sprinkle the sugar over the pineapples. Add the
pineapples to the pan and then bake in a 350 degree oven for 20 minutes until
slightly browned. Turn after the first 10 minutes.
Macaroon Tart
8 pcs wonton skins
Using 3” rings, place the wonton skin on the bottom. Top with the filling.
For the Filling
3 ½ c. finely grated unsweetened coconut
¾ c. light corn syrup
¾ c. sugar
3 pcs. Egg whites
½ c. flour
cubed pineapples, reserved
½ c. basil, chopped
Mix all of the ingredients except for the pineapples and the basil. Pack the
macaroon mix into the rings approximately ½ inch thick. Mix the pineapples and
the basil and sprinkle that over the macaroons. Bake 15-20 minutes in a 350
degree oven until light brown. Set aside.
Mac-Nut Crusted Crème Fraiche Soufflé
2 c. heavy cream
½ c. buttermilk
8 pc. Egg whites
1 c. sugar
1/3 c. water
3 tsp. gelatin
1 c. macadamia nuts, fine
Mix the heavy cream and the buttermilk in a clean container, cover and set
overnight at room temperature. Chill. Once chilled, whip to soft peaks. Whip the
egg whites to soft peaks in a clean bowl. Set aside. Combine sugar and water in
a pan and bring to a boil. Cook the sugar until it reaches 240 degrees. Add the
hot sugar to the egg whites while whipping and whip the egg whites until they
reach stiff peaks. Fold the egg whites into the whipped crème fraiche. Dissolve
the gelatin in 2 Tbs. of cold water. Heat until the gelatin dissolves and then,
add to the crème fraiche mixture. Pour the batter into 3 in. demisphere silicon
molds and freeze. When frozen, remove from the mold and lightly roll the frozen
soufflé in the mac-nut.
Basil Syrup
2 c. fresh basil
1 c. corn syrup
Blanch the basil in boiling water. Squeeze out the excess water. Place the basil
and the corn syrup in a blender and puree until smooth. Adjust the consistency
with cold water, if necessary. Pass through a sieve. Place in a squeeze bottle.
Pineapple Sabayon Sauce
6 pc. Egg yolks
½ c. sugar
½ c. pineapple puree
1 c. heavy cream
1 c. crème fraiche
Place the egg yolks and sugar in a stainless steel bowl and whip over a double
boiler until the egg yolks for a ribbon (light and thick). Remove from the heat
and whip over an ice bath until cool. Whip the heavy cream and crème fraiche
until they form soft peaks, fold in the egg yolks. Chill until ready to use.
To Assemble
Ladle the sabayon in the center of the plate. Place the macaroon over the
sabayon. Top with the roasted pineapple. Place the crème fraiche soufflé upside
down in the center of the roasted pineapple. Top with a dollop of crème fraiche
and garnish with fresh basil. Drizzle the basil syrup around the plate.
|
