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 October, 2005

Mango Sweet Bread Pudding
Grilled Teriyaki Salmon
Miso Awamori Salmon
Coconut Lime Ceviche
 

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BROADCAST DATE: 10/9/05

Recipe by Chef Bill Bruhl of Blue Water Café

Miso Awamori Salmon

1 Salmon steak, deboned, skin-on, steak cut (7-8 oz)
2 tbsp Miso-Awamori marinade
1 tbsp Olive oil
To taste Salt & pepper
2 tbsp Miso-Awamori marinade (recipe below)
3/4 C Steamed rice (cooked)
1/3 C Stir fry vegetables, cooked
3/4 C Shanghai bok choy, quarted and blanched (1 small bunch)
1 tsp Black and white sesame seeds, toasted
1 each Red dyed ginger rosette (1/4 oz)

Season salmon with grill spice and evenly apply 2 tbsp of Miso-Awamori marinade to the steaks. Allow to marinate overnight. Heat 1 tbsp. of olive oil in a sauté pan over medium heat, add salmon flesh down and sear until golden brown. Season with grill spice and roast skin side down at 400° until an internal temperature of 115° is achieved.

Place rice at 10 o’clock and mound the stir-fried vegetable and bok choy on the rice cascading toward 5 o’clock. Lean the roasted salmon on the rice and vegetables. Sprinkle sesame seeds on salmon and place on ginger rosette at base of salmon. Serve.


Miso Awamori Marinade
1/4 Cup Miso, white
1/4 Cup shoyu
1/4 Cup Granulated sugar
1/4 Cup Awamori – 25%
1 tbsp Garlic, minced
1 tbsp Ginger, minced

Mix ingredients until well incorporated.

Coconut Lime Ceviche

2 Cups Lime juice
1/2 Cup Lemon juice
1 Cup coconut milk
2 tsp Lime zest, minced
4 tbsp Honey
1-1/2 tbsp Red, jalapeno, roasted, seeded and minced
1 tbsp Shallots, minced
4 tbsp Green onion, with whites, sliced 1/8”
2 tbsp Cilantro, course chopped
1/4 Cup Papaya, diced 1/4”
1/2 Cup Mango, diced 1/4”
2 tbsp Red bell peppers, diced 1/4”
2 lbs White fish, (scallop, shrimp, ono, swordfish or marlin) sliced to 1”x1/4”x1/4” strips

Combine all ingredients except trimmed seafood. Combine the mixture and the seafood at least 2 hours prior to serving. Be sure to keep well refrigerated.

Ceviche Presentation

1 tbsp Spring greens
3/4 Cup Ceviche
1 ea Cilantro sprig
1 ea Lime wedge, 1/8” bias cut
1 ea Plantain chip, fried crisp

Fill the bottom of a chilled martini glass with greens, top with well mixed ceviche. Insert plantain chip behind the ceviche and garnish with lime and cilantro at the base of the chip.

 

Broadcast date: 10/2/05

Recipe from Chef Kelvin Ro of the Diamond Head Market and Grill

Mango Sweet Bread Pudding

5 loaves of Sweet bread
5 cups milk
1 cup heavy cream
6 eggs
2 Tbsp Vanilla
1 cup sugar
1 tsp almond extract
4 cups evaporated milk

Combine wet ingredients and mix well. Cut or tear bread into 1" pieces. Combine mixture with bread. Bake at 350 degrees for 45 minutes, mix every 15 minutes.

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Grilled Teriyaki Salmon

1lb of Salmon Filets
1 cup of your favorite teriyaki sauce

Marinate salmon in teriyaki sauce for 12-24 hours. Grill until done, about 8 minutes per inch (thickness) of filet. Use a charcoal grill for best results.