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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 August, 2005
Opakapaka “Ikan
Goreng”
Pick-It Salad
Ahi Tower
Oven roasted striped Bass with Applewood bacon and Fresh herbs
Smoked Salmon Nicoise
Cured Smoked Salmon
Duck Salad with Nalo Greens and Kona Gold Pineapple Tuile
Roast Colorado Lamb Loin Wrapped with potato and truffles, grilled
Hamakua mushrooms and Truffles
Cured Hawaiian Ono, Edamame, Cucumber &
Kaiso salad, Ponzu Sauce and Lemon Aioli
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BROADCAST DATE: 8/28/05
Recipe from Chef Jim Babian of the Fairmont Orchid Hawaii
Cured Hawaiian Ono, Edamame, Cucumber &
Kaiso salad, Ponzu Sauce and Lemon Aioli
For the cure:
8 oz Ono (fresh, center cut, trimmed)
2 tbsp Hawaiian salt
2 tbsp Granulated sugar
1 tsp Fresh ground black pepper
Pinch of ground coriander
Mix the dry ingredients together to make the cure. Place the fish in a container
and cover with the cure. Place another pan on top and slightly weight the fish.
This will create a firmer texture. After one-hour turn the fish and re-weight,
fish is done in 2 hours. Scrape off any excess cure and slice a thin piece to
test for doneness. You can go longer if you like. The longer the cure the
stronger the cure flavor will be and the firmer the fish will become.
For the salad:
1/2 C Blanched shucked soybeans
1/2 C Sliced cucumber
1/4 C Ocean seaweed salad
2 tbsp Julienne red bell pepper
1 tbsp Onion
3 tbsp Ponzu sauce
Mix all ingredients together hold for service.
For the lemon aioli (short cut):
3 oz Mayonnaise
1 tsp Lemon zest
1 tsp Lemon juice
Mix together, taste seasonings and adjust with salt and pepper if necessary.
To plate the dish:
Place some of the salad in center of plate; Add 5 or so thin slices of the Ono.
Drizzle some of the lemon aioli on top, drizzle Ponzu around and finish with
some Tobiko and scallion curls.
Hawaiian Honey Brined Duck Breast Hamakua Mushrooms, Marsala Jus Quinoa Pilaff
For the brine:
2 C Water
2 Tbsp Sea salt
2 Tbsp Brown sugar
7 Cloves
2 Bay leaves
1 Tbsp Hawaiian honey
4, 6 oz. Duck breast
Mix all together, bring to a boil and cool. Place Duck breast in brine for 2-3
hours. Saute in non-stick pan until medium rare and skin is crisp, let rest 5
minutes before carving.
For the mushrooms:
1-1/2 C Assorted Hamakua mushrooms
Trim stems. Saute with butter, salt and pepper.
For the Quinoa:
1 Tsp Butter
6 oz Dry Quinoa
1/4 C Diced onion
1/4 C Diced red bell pepper
1/4 C Fresh corn
Salt and Pepper
Simmer Quinoa in boiling salted water until tender, drain and cool. Saute in
non-stick pan with onions, red bell peppers, fresh corn, butter, salt and
pepper.
For the sauce:
Saute the duck and remove from pan. Pour off any excess fat. Add 1 tsp butter, 1
tbsp chopped shallots, 1 tbsp diced Asian pear, sauté until slightly tender. Add
1.5 ounces of Marsala wine, reduce by half, add 1 ounce of chicken stock and
reduce until slightly thickened. Season with salt and fresh ground pepper. You
can thicken with corn starch and water if you like.
To Plate:
Spoon 1/4 of the mushrooms on each plate. Slice the duck and fan over half the
mushrooms. Place 1/4 of the Quinoa in the center towards the back left and some
vegetables to the right, spoon sauce over duck.
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BROADCAST DATE 8/21/05
Recipe from Bali by the Sea
Duck
Salad with Nalo Greens and Kona Gold Pineapple Tuile
Ingredients:
3 oz. Sliced Smoke Duck (available in specialty stores or on-line)
1 1/2 oz Nalo Farms mix greens
1 piece Pineapple tuile (recipe to follow)
1 tbsp Balsamic vinegar (good quality)
1 tbsp Extra Virgin Olive Oil
Arrange sliced duck and greens on a plate and drizzle with vinegar and olive oil
around the plate and over the greens. You can season the greens with a little
salt. Serve chilled.
Kona Gold Pineapple Tuile
2 oz. Gold pineapple sliced very thin using a very sharp knife
or if you have access to a meat slicer that will make it easier. Place the
Pineapple on a non-stick baking paper and dry in the oven at 180 degrees until
golden and dry. To form a shape you must remove oven and immediately shape it
before it cools. Use as a garnish.
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Roast Colorado Lamb Loin Wrapped with potato and truffles, grilled Hamakua
mushrooms and Truffles
Ingredients:
12 oz. Lamb loin
4 oz Mushroom duxelle (recipe to follow)
6 oz Hash brown potato
1 oz Sliced truffles
2 oz Ali Hamakua mushrooms (available in any major grocery store Times, Foodland
etc.)
6 oz Caul fat (available at some Chinese markets in China Town)
1 oz Truffle jus (recipe to follow)
4 oz Sauteed fresh vegetables (what ever best in season)
First sear the lamb loin with salt and pepper and let cool. When cool place
sliced truffles on top and then cover with mushroom duxelle. Next, using a large
sauté pan 12 inches wide, heat about 3 tablespoons of oil over medium heat. Then
add the hash brown potatoes making a thin layer. Cook only on one side, when the
potatoes are golden remove from heat and cool. Next, spread out the caul fat
like a net and place the potato sheet in the center, then the prepped lamb loin
and roll it all up and secure with the caul fat net. Next sear on all sides in a
sauté pan and roast at 350 degrees for 8 minutes. Then remove from the oven and
let rest for 5 minutes before slicing. Arrange on a plate with some fresh
sautéed vegetables and grilled Hamakua mushrooms and truffle jus.
Mushroom Duxelle
6 oz Mushrooms, washed and coarsely chopped
1 oz butter
1/2 oz chopped shallots
In a sauté pan melt the butter. Next add the shallots, sauté for one minute.
Then the mushrooms, salt and pepper and continue sautéing until all the liquid
has been cooked off, and the mushrooms are dry. Set aside to cool.
Truffle Sauce
3/4 C Port wine
1/2 C Cognac
1/4 C Truffle juice (available on-line from some specialty stores)
2 oz Black truffles, chopped (canned are cheaper, available in specialty stores)
2 C Demi-glaze (rich veal stock available in specialty stores)
4 tbsp Unsalted butter
Salt
Pepper
In a sauce pan reduce the port and Cognac by 1/4. Then add the truffle juice,
and the demi-glaze. Bring to a boil and simmer for 10-20 minutes. Next stir in
the butter and add salt and pepper to taste.
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BROADCAST DATE: 8/14/05
Recipe from The Willows
Oven
roasted striped Bass with Applewood bacon and Fresh herbs
Ingredients:
Striped bass 1.75# 1 fillet
1/2 TSP Salt and Pepper
1 Tbsp Italian parsley, rough chop
1 Tsp Thyme, minced
1 Tbsp Thai basil, rough chop
6-7 Garlic cloves
2 oz. Shallots, 1/2" dice
4 oz. Applewood bacon, 1/2" dice
1 Tbsp Extra virgin olive oil
1 Tbsp Lemon juice
1 Tbsp Butter
4 C Swiss Chard, rough chop
Dry off the bass skin side and season with salt and pepper. Meanwhile, pre-heat
a sauté pan on medium high heat. Add the olive oil into the pan and place the
fish skin side down. Try not to move the fish for a couple seconds to prevent
the fish from tearing. Let sauté for about three minutes, then flip over and
cook for another three to four minutes. In another sauté pan on low heat, place
the bacon into the pan on low heat and slowly cook off the excess fat. After
three minutes add the garlic, shallots, and sauté for another five minutes. When
the bacon is crisp and the garlic and shallots are browned add the olive oil,
lemon juice, butter, and fresh herbs then turn off heat. In the pan with the
bass add the Swiss chard and butter. Let the Swiss chard wilt for about thirty
seconds and season with salt and pepper. Place the greens in the middle of a
bowl followed by the bass, then the bacon mixture. Serve with a starch or just
by itself.
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Smoked Salmon Nicoise
Ingredients:
1 head Baby Romaine lettuce (Nalo farms)
1 oz. Maui onion
2 oz. Smoked Salmon
5 halves Red pear tomatoes
3 wedges of a hard boiled egg
1 oz. Citrus juices
1 oz. Extra virgin olive oil
1 Tbsp Italian parsley minced
2 Boiled fingerling potatoes
Pinch of sea salt
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Cured Smoked Salmon
Cure for Salmon
2 qt sugar
2 qt salt
3 C dry dill
Brine for Salmon
Yield: 1 gallon
3 qt water
1/2 C liquid smoke
1 qt clam juice
4 Ti leaves
Wrap salmon in ti leaves. Using a large sheet of foil, place wrapped salmon on
foil, fold up the sides so the brine won’t spill out. Add 2 cups of brine per
side and close foil. Bake at 325'F for 30 minutes or until internal 120'F.
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Broadcast Date: 8/7/2005 | 2006 | 2007
Recipe from Lucy’s Grill ‘n Bar, Chef Christian Schneider
Opakapaka “Ikan Goreng”
4-5 ounces opakapaka, skin on
1 tablespoon Sambal chili sauce
4 fresh Kaffir lime leaves, cut into fine strips
3 tablespoons sweet soy (equal parts sugar and shoyu)
3 tablespoons beurre blanc (see recipe below)
1 tablespoon chopped garlic
In a sauté pan on high heat, sear fish with skin side down for about 3-4
minutes, until crispy and golden brown using canola oil. Turn over and cook
approximately 2 minutes. In a small bowl, mix Sambal, sweet soy, Kaffir lime
leaf, chopped garlic, and canola oil, to taste. Mix well and drizzle on fish.
Lace the fish with beurre blanc. Serve with Asian style vegetables and steamed
coconut rice (toast store-bought sweetened dried coconut and toss into steamed
jasmine rice). Makes one serving.
For Beurre Blanc:
1 tablespoon shallots, finely minced
1/4 cup white wine or dry vermouth
1/4 cup freshly squeezed lemon juice or white wine vinegar
4 ounces unsalted butter, cut into pieces
Salt to taste
White pepper to taste
In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace
(until syrupy). Add the lemon juice or vinegar and reduce a glace. Remove from
heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all
the pieces of butter until well combined, to finish, or "mount," the sauce. If
you need to return the sauce to the heat to incorporate all the butter, do it
over very low heat, or the sauce will break. Makes 3/4 cup.
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Pick-It Salad
5 pieces romaine heart leaves
2 1/2 tablespoons crumbled gorgonzola cheese
2 1/2 tablespoons chopped caramelized walnuts
Place hearts of romaine on a plate and sprinkle gorgonzola and caramelized
walnuts down the middle of each leaf. Top with your favorite oil and vinegar
dressing. “Pick-it” up and eat it. Makes one serving.
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Ahi Tower
3 ounces diced ahi (mixed with one teaspoon furikake and enough
mayonnaise to moisten)
1/2 small avocado, diced
1/2 cup cooked sushi rice (see below)
Tobiko to garnish
Pickled ginger to garnish
Radish sprouts to garnish
A sprinkle of chili oil
wasabi mayonnaise (see below)
1 package teriyaki nori strips
Place a 3 x 3 inch round mold on a plate. Fill mold 2/3 full with sushi rice.
Put diced avocado on the rice and top with the ahi mix. Remove the mold and
garnish with any of the above garnishes. Enjoy with the teriyaki nori strips.
For sushi rice vinegar:
1 cup rice wine vinegar
1 cup sugar
1 tablespoon salt
1 tablespoon vegetable oil
Combine ingredients in a pan and dissolve over low heat.
This amount is for 3 quarts dry measured rice.
For
wasabi mayonnaise:
2 cups mayonnaise
2 teaspoons
wasabi paste
Juice of 2 lemons
Salt and pepper, to taste
Mix ingredients.
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