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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 November, 2005
Pacific Steamed Clams
Cuisine Naturelle Filet
Mignon
Saffron Potatoes
Cumin Seared Nairagi with Waimea
vegetable ceviche, anchovy puree
Macadamia Nut Crusted Beef Tenderloin with
Watercress Grain Mustard Sauce
Somen Shrimp with
Daikon Ponzu Sauce
Okinawan Miso Pork
Ahi Fillet
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Broadcast Date:
11/27/2005
Recipes from Harris Sukita, Executive Chef of Simply Ono
Okinawan Miso Pork
5 lbs. – Pork Butt or Pork Tenderloin
4 cups – Soy sauce
2 cups – Brown sugar
2 cups – White sugar
1/2 cup – miso paste
1 finger of ginger – crushed
Combine ingredients in a large pot. Bring to a simmer. Place pork in pot. Let
simmer for 1-1/2 hours. Turn pork occasionally. After simmering the pork, remove
the pork and reduce remainder of sauce by 1/4. Plate the pork after slicing.
Drizzle reduced sauce on sliced pork.
Seared Ahi/Sesame
wasabi Sauce
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Ahi Fillet
2 cups –Soy sauce
1 tbsp –
wasabi
1 tbsp – sesame oil
Slice ahi into strips 2 inches by 1 inch. Combine all ingredients in a container
large enough to marinate the cut ahi strips. Marinate ahi strips for only one to
two minutes. Heat up frying pan coated with vegetable oil. Pan should be hot.
Sear each side of ahi strip for 4 seconds per side. Slice up seared ahi and
plate on shredded cabbage. Save marinade for dipping sauce.
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Broadcast date:
11/20/2005
Chef Andrew Yagami
Hilton Hawaiian Village Steak and Seafood Restaurant
Macadamia Nut Crusted Beef Tenderloin with
Watercress Grain Mustard Sauce
8oz Filet Mignon
1oz Macadamia Nut Crust
2tbsp Watercress Mustard Sauce
2ea Large Green Asparagus
2ea Baby Carrots
3oz Garlic Mashed Potatoes
Macadamia Nut Crust:
3oz Panko
1oz Roasted Macadamia Nut ( chopped)
6tbsp Clarified Butter
1tbsp Chopped Parsley
Salt & White Pepper to taste
Mix all ingredients together in mixing bowl and add salt & pepper to taste.
Watercress Grain Mustard Sauce:
1cup Heavy Cream
1/2cup Chardonnay Wine
1tbsp Chopped Shallots
1tbsp Whole Grain Mustard
2tbsp Watercress Puree
1tbsp Olive Oil
Salt & White Pepper to taste
Heat up small size saucepan and sauté shallots with olive oil. When the
shallots turn to a caramel color, add the chardonnay and reduce to half. Add the
heavy cream and salt & pepper to taste. Lastly, add the whole grain mustard and
watercress puree into sauce.
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Somen
Shrimp with Daikon Ponzu Sauce
3 pieces 8-12 Tiger Shrimp
1 bag Somen noodle
1oz Ponzu Sauce
1 tsp Shredded Daikon
3oz Ogo (seaweeds)
1/2 cup All Purpose Flour
1 cup Egg Wash
1/2 gal. Deep Fry Oil
Hand crush the somen noodles in a small bowl and commence breading process with
the flour, egg wash and somen. Heat up the oil to 350°F and deep fry until
golden brown.
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BROADCAST DATE:
11/13/2005
Recipe from Chev Mavro Restaurant
Cumin Seared Nairagi with Waimea
vegetable ceviche, anchovy puree
Ingredients for nairagi
2 filets Nairagi (orange color flesh is best, 3/4” x 2” blocks)
1 tbsp Cumin, grounded
1 tsp Extra virgin olive oil
Ingredients for the anchovy puree
12 Garlic cloves
1/2 Cup Milk
6 Filets Anchovy, in olive oil
Ingredients for ceviche
3 pieces Baby carrots, peeled, cut into shavings
1 piece Beet, yellow, peeled, cut into shavings
1 piece Red bell pepper, cut into julienne (thin sticks)
1/2 piece Maui onion, sliced into shavings
1 piece Jalapeno, cut into brunoise (finely diced)
1 tbsp Extra virgin olive oil
1 tsp Ogo, finely sliced
1 tsp Lime juice
1 tsp Lemon juice
1 tsp Cilantro
Salt and Pepper to taste
Method:
Coat the nairagi with the cumin, season. Sear the nairagi in a non-stick pan,
spread with olive oil. Cut into strips like sashimi. Blanch the garlic in
boiling water, five times, changing the water every time. Strain. Cover the
garlic with milk and cook for eight minutes. Puree in the blender adding the
anchovy and seasoning.
In a mixing bowl, combine all ingredients for the ceviche, season. On each
individual plate, align the nairagi strips at the top of the plate, anchovy
puree just below, and ceviche in the lower part of the plate.
Wine pairing: Nobilo Icon, 2004 Sauvignon Blanc, Malborough, New Zealand.
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BROADCAST DATE: 11/6/2005
Recipe from The Colony Steak and Seafood Restaurant
Mike Imada – Sous Chef Hyatt Regency Waikiki Resort and Spa
Pacific Steamed Clams
14 oz. Manila Clams
1 tbs. Shallots - chopped
1 tsp. Garlic – chopped
1 1/2 tsp. Sriracha Chili Sauce
2 tbsp. Lemon Juice
6 tbsp. White Wine
12 tbsp. Clam Juice
3 tbsp. Butter
3 tbsp. Canola or Vegetable Oil
3/4 oz. Lemon Grass
1/4 oz. Cilantro – chopped
1/4 wedge – Lemon
Preparations:
1. In a heated pan, add the oil, lemon grass and clams. Sauté briefly.
2. Add garlic, shallots, cilantro, and chili sauce.
3. Deglaze the pan with the white wine.
4. Add clam juice, lemon juice and butter. Cover and simmer until clams open.
5. Serve in a soup bowl and garnish with lemon and chopped cilantro.
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Cuisine Naturelle
Filet Mignon
6 oz. Filet Mignon
2 oz. Haricot Vert – French String Beans
3 oz. Medley of Tomatoes
4 oz. Saffron Potatoes
1 fresh Rosemary sprig
2 oz. Maui Onion
1¼ oz. White Button Mushrooms
5 tbsp. Demi Glaze
1½ tbsp. Extra Virgin Olive Oil
Preparation:
1. Do not dip filet into canola oil. Place filet on broiler and cook to desired
doneness.
2. In a sauté pan, add haricot vert, tomato medley, onions and mushrooms in 1½
tbsp. extra virgin olive oil
3. Steam saffron potatoes and place in the center of the plate.
4. Filet goes on potatoes
5. Arrange sautéed vegetables around filet and ladle demi glaze over
6. Garnish with rosemary sprig
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Saffron Potatoes
1 lb. White Potatoes – sliced
Pinch of Saffron threads
4 cups chicken broth
1 tsp. Kosher Salt
4 oz. Yellow Onions – diced
6 Tbsp. Canola Oil
Preparation:
1. In a saucepot, sweat onions in canola oil and add saffron
2. Add potatoes and cover with chicken broth, add salt
3. Let simmer until potatoes are cooked through. Strain out onions and discard.
4. Reserve potatoes and refrigerate.
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