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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 July, 2005
Bruschetta
Pasta Arrabbiata
Creole lady
marmalade chicken salad recipe
Easy Salmon To Impress
Your Friends
Seared Salmon with Furikake Oil and Sweet Potato Mashers
Pad Thai
Coconut Crab with Plantain
chips
Steamed
Mahi Mahi En Papillote With Roasted Fennel
Tahitian Nairagi Carpaccio
Joe's Scramble
Kona Brewing Crab Cakes
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BROADCAST DATE: 7/31/05
Recipe from Kona Brewing Company
Joe's Scramble
Ingredients:
1 lb Ground beef
1/2 C Maui Onions, chopped
1/2 oz Butter
2 C Spinach, chopped
4 Eggs
Salt
Pepper
Heat pan over medium high heat and add butter. Add onions and beef, then season
with salt and pepper. Use a large fork or spatula to break up meat as it cooks.
Continue to cook meat until medium well, about 6 minutes. Add spinach to mixture
and cook for 1 minute. Add eggs to pan and continue to cook for 2 minutes. Serve
immediately.
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Kona Brewing Crab Cakes
Ingredients:
1 lb Crab
1/4 C Maui onion, diced
1/4 C Red bell pepper, diced
1/2 C Hearts of palm, diced
1 C Panko
1/2 C May’
1/2 Tsp Kosher salt
1Tbsp Fresh lemon juice
1 C All purpose flour
2 C Panko
4 Eggs, beaten until smooth
Mix first 8 ingredients in a bowl. Form mixture into cakes approx 2 inches in
diameter. Place flour, eggs and Panko into 3 separate bowls. To bread, place
each cake one at a time first into the flour then the egg and finally the Panko.
Heat a non-stick pan over medium heat. Cook the cakes for 3 minutes on each side
or until hot all the way through. Serve with your favorite sauce.
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BROADCAST DATE: 7/24/05
Recipe from Nico of Nico’s at Pier 38
Steamed Mahi Mahi
En Papillote With Roasted Fennel
Ingredients:
8 oz. Mahi Mahi filet
2 tbsp. White wine
2 Fennel Bulbs
1/2 lb Butter
1/2 C Chicken stock
Salt
White Pepper
Juice of 1/2 of one lemon
Instructions:
Put on parchment paper: mahi with salt, white pepper, lemon juice, white wine
and chopped fennel weed.
Close it and double up with aluminum foil.
Put half inch water in a pan, boil it and put the papillote on it. Cover and
cook for 8-10 minutes.
Roast the fennel in chicken stock, butter and white wine. Cover with foil and
roast at 375 degrees for 30 minutes.
Beurre blanc: keep the juice of the mahi mahi, pour in small sauce pan, add 1/2
lb butter until melted.
Display fennel, lay fish over it and pour sauce on top. Add chopped fennel weed
for garnish.
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Tahitian Nairagi Carpaccio
Ingredients:
2 lbs Nairagi, thinly sliced
1/2 C Red onion, thinly sliced
Juice of 1/2 lemon
1 Tbsp Hawaiian salt
1 tsp White pepper
2 Tbsp Capers
Basil Chiffonade (basil cut into fine strips)
Extra Virgin Olive Oil
Instructions:
Layer each ingredient on a plate, in order as listed above.
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BROADCAST DATE 7/17/05
Seared
Salmon with Furikake Oil and Sweet Potato Mashers
Recipe from: Brew Moon
Furikake Oil
1 cup Furikake
1 cup Soy Bean Oil
Combine ingredients in blender and blend until smooth.
wasabi Aioli
1 cup Mayonnaise
3 Tbsp.
wasabi Powder
˝ Tbsp. Soy Sauce
2 Tbsp. North Star Larger
Combine all ingredients and blend until smooth
Sweet Potato Mashers
2 lbs. Okinawan Sweet Potatoes, peeled and chopped
Water to boil
3 Tbsp. Butter
1 Tbsp. Kosher Salt
Liquid from boiled potatoes
Bring potatoes to a boil, once soft strain, reserving the liquid. Place potatoes
in a large bowl and mash until smooth, add butter, salt and reserved liquid
until potatoes and moist.
Plate up
2 8 ounce Salmon Filets
8 ounce Sweet Potato Mashers
1 ounce
wasabi Aioli
1 ounce furikake Oil
1/2 ounce Sweet Chili Glaze
1 ounce Ocean Salad
1/4 ounce Pickled Ginger
Heat a medium size sauté pan and add 1 ounce soy bean oil. Season salmon with
salt and pepper and sear in a hot pan for 2-1/2 minutes on each side.
Place the furikake oil,
wasabi aioli, and sweet chili glaze on the bottom of a
plate, pile the sweet potato mashers in center and top with the salmon, garnish
top of salmon with ocean salad followed by the pickled ginger.
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Pad Thai
1 ounce Soy Bean Oil
3 each Size 21/25 Tiger Shrimp
1 each Egg
8 ounce Pad Thai Noodle
1/2 Tbsp Roasted Peanuts, ground
1/2 ounce Tamarind Juice
1/2 Tbsp Brown Sugar
1 Dash Fish Sauce
3 ounce Bean Sprouts
Heat a large sauté pan and add the oil, once the oil is hot add the egg and
scramble it, add the shrimp, brown sugar and noodles and cook 2 minutes, add the
remaining ingredients and cook another minute.
Garnish with Roasted chopped peanuts and lime wedge.
Thai Noodles
1/4 cup Soy Bean Oil
1 cup Fried Tofu, small dice
1-1/2 ounce Tamarind Juice
2-1/2 Tbsp. Brown Sugar
1/2 Tbsp. Chili Flake
1/2 Tbsp. Paprika
3 ounce Fish Sauce
1 package Thai Noodle
Soak Thai noodles in warm water until soft, approximately 30 to 45 minutes.
Heat a large sauté pan and the oil. Add tofu and brown sugar and cook 1 minute.
Add sugar, tamarind juice, chili flakes, and paprika and fish sauce and cook
another minute. Drain the noodles and mix into the pan until well combined.
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Coconut Crab with Plantain chips
1 lb. Crab Meat
1 ea Jalapeno, minced
2 Tbsp. Scallions, minced
2 Tbsp. Toasted Coconut
1 Tbsp. Dijon
3/4 cup coconut milk
1/2 cup Mayo
Lime juice 1 lime
1 Tbsp Ginger Root, minced
1 Tbsp. Parmesan Cheese fine grated
Combine dry ingredient and mix until combined. Mix wet ingredients and fold into
crab mixture.
Plantain Chips
Cut plantain into1/8 inch thin chips. Deep fry until golden. Remove and season
with salt and pepper
Plate Up on a large round plate.
1/2 Tea leaf down, place plantain chips piled high on leaf and crab dip on other
side garnish with toasted coconut
Heat crab dip in oven at 350 degrees for about 10 minutes until golden brown and
hot.
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BROADCAST DATE: 7/10/05
Creole lady marmalade
chicken salad recipe
Recipe from Kirk Matthews
Dressing:
1 crushed garlic clove
1 tablespoon lemon juice
2 tablespoon dijon mustard
1/4 cup rice vinegar
3/4 cup olive oil
Salt, pepper and parsley to taste
Place garlic, mustard, vinegar and lemon juice in food processor. Drizzle olive
oil in as the other ingredients are blending until the oil is emulsified. Add
chopped parsley, salt and pepper to taste. Let dressing stand for an hour.
CHICKEN:
Spray Pam on broiler pan.
Place inch-wide strips of chicken breast on the broiler pan, sprinkle liberally
with Cajun spice, [Luzianne brand from Safeway is good]. Broil chicken about two
minutes per side.
SALAD:
Lettuce greens, thinly sliced red onion, thinly sliced, de-seeded and de-veined
red bell pepper, mandarin oranges and candied walnuts. Optional ingredients
include diced celery and chopped green onions. Toss with dressing, lay broiled
chicken strips on top and serve.
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Easy Salmon
To Impress Your Friends
Recipe from Trini Kaopuiki
Filet of Salmon
1 cup Yoshida sauce (original flavor)
Furukaki
1/2 cup Mayo
11/2 teaspoons
wasabi
1 whole lemon
Squeeze lemon on fish. Place salmon in baking pan and pour yoshida sauce over
fish. Sprinkle furukaki lightly over fish. Mix mayo and
wasabi in bowl. Spoon
mixture into a Ziploc bag. Cut the corner of the bag and squeeze onto fish. Bake
at 325 degrees for 20 minutes.
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BROADCAST DATE: 7/3/05
Bruschetta
From: Antonio’s New York Pizzeria
8-10 Ripe Roma Tomatoes Diced
8 oz. Mozzarella Diced or Shredded
6-8 Garlic Cloves Chopped
1/8 Cup Fresh Basil Chopped
1/4 Cup + 1 Tbsp. Grated Parmesan Cheese
6 Tbsp Extra Virgin Olive Oil (Divided)
1 Small Onion Chopped
1 Loaf Baguette Bread
Heat oven to 350 degrees.
Split baguette and drizzle with 3 tbsp. olive oil.
Toast in oven until lightly brown.
In large bowl, mix tomatoes, garlic, onion, basil, mozzarella, remaining olive
oil, and 1/4 cup of parmesan cheese.
Remove bread from oven.
Spoon mixture evenly onto bread.
Return to oven and bake until mozzarella starts to melt.
Remove from oven.
Sprinkle with remaining parmesan cheese.
Cut into 4 inch pieces and serve.
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Pasta Arrabbiata
12 Cups Boiling Water
1 Pound Short Pasta (Ziti, Gemelli, Penne)
2-3 Cups Marinara Sauce
4 Garlic Cloves Chopped
3 Tbsp. Extra Virgin Olive Oil
1/4 to 1/2 Tsp. Red Pepper Flakes (To Taste)
1 Small Onion Diced
1/2 Pint Heavy Cream
1/4 Cup Fresh Basil (Julienne)
1/4 Cup Grated Parmesan Cheese
In large pan cook pasta until al dente.
In medium pan, heat olive oil over medium heat. Add garlic and pepper flakes.
Stir to release flavors of peppers.
Add onions. Cook until translucent.
Add marinara sauce.
Cook to a light boil.
Add basil and stir.
Add heavy cream and parmesan cheese.
Thoroughly stir mixture.
Bring to light boil to thicken slightly.
Remove from heat.
Drain pasta and transfer to large bowl.
Toss pasta with sauce.
Serve with fresh grated parmesan cheese.
BUON APPETITO!!
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