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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 December, 2005
Pulehu Beef
Tenderloin & Opae
Soy-Mirin
Marinated Chilean Sea Bass with
truffled ginger shiso broth daikon nimono
Risotto Cakes with Salmon
Tartare
Christmas Lamb Chops
Wild Mushroom Risotto
La Crème De Fromage Asiago
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BROADCAST DATE:
12/25/05
Recipe from L’Uraku Restaurant
Soy-Mirin Marinated
Chilean Sea Bass with
truffled ginger shiso broth daikon nimono
Broth
1 cup dashi
1 cup chicken stock
1 tablespoon soy sauce
2 teaspoon mirin
1/4 teaspoon rice wine vinegar
1/8 teaspoon minced garlic
1/2 teaspoon grated ginger
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/2 teaspoon chili pepper water
1/4 teaspoon konbu extract
10 shiso leaf
Marinade for Sea Bass
1-1/2 cups water
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sugar
1 teaspoon Yuzu juice (to taste) or lemon juice if not available
Filet Sea Bass or Butterfish (Black cod)
Daikon
2-1/2 cup chicken stock
1 teaspoon salt
2 teaspoon light soy sauce
Mirin
White pepper to taste
Using above mixture, marinate Sea Bass one day in advance in refrigerator,
approximately 16 hours. One daikon cut into 1” thick pieces, 1 piece per
serving. Prepare daikon in advance. Boil cut pieces in water for approximately
30 minutes or until translucent; then add to above sauce and simmer for
approximately 30 minutes.
Mix all ingredients for the broth in a saucepan and bring to a boil; simmer for
approximately 2 minutes then strain.
Bake Sea Bass filets in 400-degree oven for approximately 8-10 minutes;
caramelize top by broiling prior to serving.
In a serving dish, place cooked daikon in center of dish. Add cooked sea bass on
top of daikon, and then add a little broth. Garnish with Nalo micro greens, corn
sprout, or your favorite Nalo greens. Splash a little truffle oil if desired.
Serve immediately.
(It is recommended that this dish be served in a deep dish/bowl)
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Risotto Cakes with Salmon Tartare
Risotto Cakes
2 cups Arborio rice
4 cups chicken stock
2 tablespoons Parmesan cheese
20 pcs shiso leaves—chopped
Salt & pepper to taste
Shiso Oil
1 cup vegetable oil
2 packs shiso leaves
3 cloves garlic
Salt & pepper to taste
Salmon Tartare
4 oz Atlantic Salmon (diced small)
White pepper to taste
Hawaiian salt to taste
1 tablespoon chives
10 pcs shiso leaf
2 teaspoon truffle oil
3 tablespoon Maui onion
2 teaspoon fish sauce
Salmon skin
In a pan, cook diced onions halfway; add wine, rice and half of chicken stock.
Add remaining stock slowly while constantly stirring. Taste test rice
periodically; when al dente take off burner and add butter, Parmesan cheese, and
shiso. Let risotto mixture cool. On a large piece of plastic wrap, place a large
scoop of the cooled risotto mixture. Roll into a log. Refrigerate until ready to
cook, then cut into 1” thick pieces and fry over medium heat.
In a blender, add all ingredients for the shiso oil, blend on high speed until
thoroughly mixed and set aside. This may be done in advance if desired.
Dice salmon into small cubes. In a mixing bowl, place diced salmon and add all
remaining ingredients. Mix well.
In a heated frying pan, place a little butter then add risotto cakes. Fry until
golden brown. Once risotto cakes are completed add salmon tartare mixture to
cakes. Garnish with Nalo Micro Greens, Corn Sprouts, or your favorite garnish.
Top with crispy salmon skin.
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BROADCAST DATE:
12/18/05
Recipe from The Bistro at Century Center
Christmas Lamb Chops
Ingredients:
1 ea. lamb rack
1/2 cup Hoisen
1/4 cup sesame oil
1/2 red onion (sliced)
Black pepper
1 Tbs garlic (chopped)
Clean Lamb and cut into single chops, mix all ingredients together an marinate
overnight
Grill lamb chops to desired doneness
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Wild Mushroom Risotto
Ingredients:
1 cup arborio rice
3 cups chicken stock
1 Tbs garlic (chopped)
1/2 cup onion (chopped)
1 cup assorted vegetables
1 cup assorted mushrooms
Olive oil
Butter
Heavy cream
Salt and Pepper
Saute garlic and onions in olive oil, add arborio rice and chicken stock 1 cup
at a time, if rice is still al dente, use more chicken stock
When rice is tender, add all other ingredients
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Cranberry Sauce:
1 cup demi (or reduce beef stock)
1 cup fresh cranberries
1 tbs garlic (chopped)
1 tbs shallot (chopped)
1/4 cup brandy
1/4 cup port wine
Sauté garlic and shallot in a little butter, deglaze with brandy and port wine,
add cranberries, reduce until slightly thickened, if using beef stock, it may
not thicken like demi, so add a little cornstarch and water mixture.
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La Crème De Fromage Asiago
Ingredients:
1 cup heavy cream
1 cup Asiago cheese (grated)
Fresh pepper
2 each pears
1/2 cup chestnuts
1 baguette (cut into slices)
Honey
3 cups port wine
1 cup sugar
Put the cream and the cheese in a double boiler over low heat and stir with a
whisk until cheese is melted, about 20 min. Remove and strain, let cool in
refrigerator overnight. Poach pears in port wine and sugar. Let cool.
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BROADCAST DATE: 12/4/05
Recipe by: Ka'anapali Beach Hotel, Executive Chef Tom Muromoto
Pulehu Beef Tenderloin & Opae
Marinated Beef tenderloin and Shrimp, grilled over an open flame
with a Chipotle Aioli, cilantro pesto and Asian sweet soy sauce
2005 | 2006 | 2007 Taste of Lahaina "Best of Show Award" winner.
Six Servings
Beef Marinade & dressing:
Sweet soy sauce 4 Tbsp
Soy Sauce, low sodium 3 Tbsp
Fish Sauce 1 tsp
Water 3 Tbsp
Garlic, Chopped 1 tsp
Ginger, peeled chopped 1 tsp
Green Onions, Chopped 2 Tbsp
Basil, Chopped 4 Tbsp
Cilantro w/ stems chopped 2 Tbsp
Sambal olek 1 Tbsp
Sweet Chili Sauce 4 Tbsp
Black pepper, grd taste
Salad Oil 16 Tsbp
Beef tenderloin steaks 4 steaks
Steps
Combine all ingredients and mix well. Reserve 3 tablespoons for topping of
entrée, Use remainder to marinate beef.
Place beef tenderloin or other meats in marinade. Let sit for 4 hours. Place on
broiler and cook to desired doneness.
Shrimp Marinade Cilantro, garlic pesto
Cilantro w/stems chopped 1/4 cup
Garlic, cloves roasted 16 cloves
Green onions, chopped 1/8 cup
Parsley, leaves only, chop 1/4 cup
Olive blend oil 16 Tbsp
Salt taste
Shrimp, 16/20 ct 8 pcs
Steps
In blender combine all ingredients blend together well. Season with a little
salt. Reserve 3 tablespoons for topping of entrée. Use remainder of pesto to
marinate shrimp for 2-4 hours. Grill to order.
Chipotle Aioli
Egg, yolk 1 each
Garlic, chopped 1 tsp
Chipotle chili's 2 tsp
Lime juice, fresh 2 each
Honey 4 Tbsp
Water 3 Tbsp
Olive blend 16 Tbsp
Salt taste
Steps
In blender combine all ingredients except oil. Blend together well. While
blending slowly add oil till all is blended. Season with a little salt.
Variations:
Use above sauces & marinates with other meats & seafood.
Create a flavorful vinaigrette by adding 1 tablespoon rice wine vinegar to 3
tablespoons of beef marinade
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