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 September, 2005

Maui Onion Crusted Short Ribs with Carmelized Maui Gnocchi and Maui Onion Demi Glace
Vino’s Monster prawn app with truffled asian style pasta, fukuginzuke , masago, fresh Kula basil
John Veneri’s Ono Tailgate Teriyaki
Imua’s Broke Da Mouth Ribs
Peppered Beef Tenderloin w/ Wasabi Brulee and Hamakua Mushroom Salad
 

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BROADCAST DATE: 9/25/05

Recipe by Randal Ismizu

Peppered Beef Tenderloin w/ Wasabi Brulee and Hamakua Mushroom Salad

8 oz. Beef Tenderloin cooked
1 cup Hamakua Mushroom salad
1/2 cup wasabi Crème Brulee
2 tbsp Tamari Soy
1/4 cup Micro Chiso

Slice cooked beef tenderloin in 1 ounce medallions and place on baking sheet. Spoon a teaspoon of wasabi crème brulee on each medallion. Sprinkle sugar on wasabi crème brulee and caramelize with a torch. Spoon 1/4 cup of Hamakua mushroom salad on to the middle of a plate. Place 2 pieces of beef tenderloin on the salad. Garnish with tear drop tomatoes around the beef. Drizzle tamari soy on and around the beef. Finish the dish with micro chiso on the beef.

Tenderloin
1 cup Beef tenderloin
2 tbsp Black peppercorn cracked
2 tbsp Olive oil
Hawaiian salt to taste

Season beef tenderloin with salt, cracked black pepper and olive oil. In a hot skillet sear and brown beef on all sides. Finish beef in oven until medium rare. Let cool and refrigerate if using later.

wasabi Brulee
1/2 cup Mayonnaise
2 tbsp wasabi prepared
1 tbsp Creamy horseradish
2 tbsp Sugar

Mix mayonnaise, wasabi and creamy horseradish together and chill. Reserve sugar to sprinkle on wasabi crème brulee before burning.


Hamakua Mushroom Salad
6 tbsp Alii oyster mushroom, sliced
6 tbsp White Hon Shimeji, sliced
6 tbsp Brown Hon Shimeji, sliced
1/4 cup Lup Chong, sliced
1/4 cup Shallots, sliced
2 tbsp Olive oil
1 tbsp Chives, sliced
1/4 cup + 2 tbsp Whole grain mustard vinaigrette
2 oz. Red Tear Drop tomato, cut in half
2 oz. Yellow Tear Drop tomato, cut in half

Sauté Hamakua mushrooms on medium heat in olive oil. Let mushrooms brown slowly. When mushrooms are nicely brown and crispy, add shallots. Continue to cook for 3-4 minutes, and then add in Lup Chong. Cook for another 3 minutes and cool. Once cooled add in whole grain mustard vinaigrette and chives. Mix well, reserve tomato as garnish.

Whole Grain Mustard Vinaigrette
1 cup Salad oil
1/4 cup White wine vinegar
1 tbsp Whole grain mustard
2 tsp Garlic chopped
2 tbsp Egg yokes, pasteurized
Salt and pepper to taste

Place all ingredients in a blender except for the oil. Blend on medium speed and add in oil slowly. Chill.

Tamari Soy
1/2 cup Tamari Soy
1 tbsp Bonito, shaved
1 tbsp Sugar

Mix all ingredients together.

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Broadcast date: 9/11/05

John Veneri’s Ono Tailgate Teriyaki

Ingredients:
1 cup Aloha BBQ sauce
1 cup sugar/brown sugar if you prefer a sweeter sauce
2 cloves of garlic: pressed
green onions: to taste
thinly sliced ginger: to taste
wine: to taste
3 lbs Teriyaki meat
Any teriyaki meat will do/suggest that cross rib-roast sliced by your butcher
would be the best choice.
Create 1/2 the recipe for the marinade/marinade meat overnight

Combine ingredients in a large pot. After searing meat on both sides, place in pot and bring to a boil. Remove from heat. Cool for a few minutes. Ready to eat!

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Imua’s Broke Da Mouth Ribs

Ingredients:
2 cups chopped garlic
1 cup green onions
1/2 cup oyster sauce
Tabasco to taste
32 oz ketchup
1lb brown sugar
5lbs ribs

In a large pot with enough water to cover ribs, bring to a boil. Place individually cut ribs in pot. Reduce heat and simmer ribs for one hour. Remove ribs and pat dry with paper towels.

Combine ingredients in a large bowl. Bowl should be large enough so ribs can be immersed in sauce. Dip individual ribs in sauce and liberally baste ribs. Remove from sauce and place ribs in a zip lock plastic bag. Marinade overnight in refrigerator. Save remainder of the sauce for basting when barbecuing. Place on grill/low heat. Turn ribs often and continue to baste. Because the ribs are already cooked, grill until meat is caramelized. Remove from grill and enjoy.

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Broadcast date: 9/4/05

Recipe from Chef Keith Endo of Vino (Sansei) – Kapalua

Maui Onion Crusted Short Ribs with Carmelized Maui Gnocchi & Maui Onion Demi Glace

Yeild 4-6 Portions (for short ribs)
5 lb Short Rib
1 C diced carrots
2 tablespoon chopped garlic
1 C diced celery
1/2 C diced parsnips
1 C Maui onions, diced
1 C vegetable oil
1 tablespoon salt
1 teaspoon Black Pepper
3 C Red Wine
1 gal Veal Stock
2 sprigs Rosemary
2 sprigs Thyme

In a large skillet, season and sear short ribs with 1 cup oil. Be sure to brown the meat really well on all sides. Remove meat and add all vegetables and garlic. Saute until golden brown. Return meat to pan and add red wine and simmer until liquid is almost gone. Add stock and herbs, bring to a boil and reduce heat and summer for 1-1/2 to 2 hours or until meat is very done. Strain stock and reduce (reserve liquid for gnocchi).

Gnocchi
2 potatoes (Russet)
1 whole egg
1 C all purpose flour
2 tablespoon grated parmesan cheese
1 C Maui onion
1 1/2 tablespoon chopped fresh parsley

Pour 1 cup flour on chopping board. Combine cooked potatoes and flour. Make a mound and indent and pour beaten egg into the indentation. Combine with flour and potatoes mixture, Sprinkle grated parmesan cheese, as well as the Maui onion and chopped fresh parsley onto the flour mixture and fold everything together. Roll fully combined mixture into hot dog size logs. Cut logs into 2 inch pieces. Boil pieces in salted water. When the gnocchi floats to the top, they are done.

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Vino’s Monster prawn app with truffled asian style pasta, fukuginzuke , masago, fresh Kula basil

Yield 4 Servings
8 - Jumbo prawns peeled and cleaned( we use 8/12 size) but any size will due.
4 - 3 ounces portions of pasta (any pasta with due)
2 tablespoon of truffle oil
2 tablespoon of truffle butter
1 tablespoon of masago
1 tablespoon of fukuginzuke or any Japanese pickled vegetables will be ok.
4 fresh basil leaves (chopped finely)
Salt and pepper to taste

In a hot medium sauté pan with vegetable oil sauté shrimp for about 4 minutes (do not over cook your shrimp or else it will be very dry). Cook pasta in salted boiling water for about 4 minutes or until al dente. In a small mixing bowl place pasta in the bowl with truffle oil, truffle butter, salt and pepper and mix well. Place pasta evenly on four entrée plates then place 2 jumbo prawns on top of the noodles. Garnish with masago, fukuginzuke, and fresh basil. Serve immediately.