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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 April, 2006
Spicy Shrimp
Sizzling Platter
MaPo Tofu
Blackened Medallions of New
York
Grilled Ahi Soba
Nage of Shellfish
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BROADCAST DATE: 4/23/06
RECIPE FROM HAWAII PRINCE HOTEL
Blackened Medallions of New York
Striploin, wrapped with crispy bacon and romaine lettuce, served with pan fried
sweet potatoes accompanied with ginger Madagascar sauce. Garnished with Nalo
Farms corn sprouts, asparagus, baby carrots and broccolini.
1/2 lb. Striploin
1 tsp. Cajun Spices
1 piece Romaine Lettuce
3 pieces Bacon
1/2 c Sweet Potatoes – sliced
2 Tbsp Madagascar Sauce
1 piece Baby Carrot
1 piece Broccolini
3 pieces Nalo Corn Shoots
3 cloves Garlic – roasted
3 cloves Shallots – roasted
Cut beef into blocks, then coat with Cajun spices and sear. Wrap striploin with
Romaine lettuce and bacon. Place in the oven at 350° for about 10 minutes or
until medium-rare doneness.
Slice striploin into medallions. Fan medallions and place on fried sweet
potatoes. Place sautéed carrots, asparagus, corn sprout and broccolini in the
center of the medallions. Drizzle ginger Madagascar Sauce around the medallions
and garnish with roasted garlic and shallots.
Ginger Madagascar Sauce
1 tsp. Garlic – chopped
2 tsp. Shallots – chopped
2 tsp. Ginger – chopped
1/2 c Madeira Wine
2 c Veal Stock
1 tsp. Green Peppercorn – crushed
2 leaves Bay Leaf
1 pinch Thyme
1/2 c Heavy Cream
To Taste Salt and Pepper
Sweat garlic, shallots, ginger, and green peppercorn for 1 – 2 minutes. Add
wine, bay leaves, and thyme. Reduce half way, then add veal stock. Bring to a
boil and simmer for 10 minutes. Then add heavy cream and simmer for another 5
minutes.
Grilled Ahi Soba
Ahi steak marinated in special fusion of garlic, ginger, cilantro and shoyu.
Served on a bed of spinach soba with Kau orange vinaigrette.
1/4 lb. Ahi
1 c Spinach Soba
2 Tbsp. Marinade
3 Tbsp. Vinaigrette
1/2 c Vegetable (carrots, leeks, three colored bell peppers) - julienne
1/4 tsp. Black Sesame Seed
1/4 c Nalo Farm Micro Greens
1 sprig Cilantro
3 slices Orange (half moon slices)
Marinate Ahi in marinade for about 5 to 10 minutes. Then sear Ahi in a skillet
to medium-rare doneness.
Boil Soba in water, drain, then toss with julienne vegetables and Kau orange
vinaigrette.
Place soba in center of place. Place Ahi on soba and sprinkle with black sesame
seeds. Garnish with Nalo Farms mico greens with cilantro sprig. Place half moon
orange slices around plate.
Marinade
1 tsp. Chopped Cilantro
1/4 tsp. Chopped Garlic
2 Tbsp. Olive Oil
2 tsp. shoyu
Mix all ingredients together.
Kau Orange Vinaigrette
1 1/2 tsp. Chopped Cilantro
1/2 tsp. Chopped Ginger
2 Tbsp. Orange Juice
2 Tbsp. Sesame Oil
4 Tbsp. shoyu
2 tsp. Brown Sugar
1 1/2 Tbsp. Red Wine Vinegar
1/2 tsp. Roasted Sesame Seed
Mix all ingredients together.
Nage of Shellfish
1 piece Prawn
1 piece Clam
1 piece Mussel
1 piece Scallop
1/4 c Spaghetti Squash
1/2 c Beurre Blanc
1/4 c Vegetables (carrots, leeks, three colored bell peppers) – julienne
1 piece Lemon Grass
Poach the prawn, clam, mussel and scallop in the nage stock, be carfeful not to
over cook. Place spaghetti squash in the center of the soup plate, topped with
seafood.
Thin the beurre blanc sauce by adding the remainder of the nage stock to the
beurre blanc sauce. Then pour over the seafood. Garnish with julienne vegetables
and lemon grass.
Nage Stock
1 c White Wine
1 c Water
1/2 Carrot - diced
1/4 Onions – diced
1 stock Celery
1/2 piece Lemon Wheel - skinless
1/4 tsp. Whole Black Peppers
1 Tbsp. Rock Salt
1 leaf Bay Leaf
1 piece Lemon Grass - smashed and cut
Bring the white wine and water to a boil, then add in the remaining ingredients.
Let it simmer for 10 minutes.
Beurre Blanc
1 c White Wine
1 Tbsp. Shallot – finely chopped
1 leaf Bay Leaf
1 pinch Thyme
1/2 lb Butter – raw (room temperature)
to taste Salt and Pepper
Reduce the white wine, shallot, bay leaf and thyme until almost dry. Then,
slowly fold in butter.
BROADCAST DATE: 4/16/06
RECIPE FROM: LITTLE VILLAGE NOODLE HOUSE
Spicy Shrimp Sizzling Platter
Ingredients:
1 Green onion
Ginger
Garlic
Red Chili Pepper
Yellow Onion
Sugar Salt
Corn Starch
Cooking Wine
Chicken Broth
Cooking Oil
Shrimps
Preparation:
Remove shrimp shells. Make a small slice on the back of the shrimp. Wash shrimps
and let drip dry. Cut green onion and separate the white portion of the green
onion. Cut green onion and separate the white portion of the onion. Mix corn
starch with water until it becomes creamy. Slice onion (like an onion ring).
Fry Shrimps First:
Add oil (enough so shrimp can swim in it) to a hot wok. Heat oil to 350 degrees.
Put shrimps in hot oil for approximately 1 minute. Remove shrimp and let drip
dry.
Cooking Sauce:
Add 2 teaspoons of oil to the hot wok. Add ginger and garlic then stir. Add
white portion of the green onion and stir until golden brown. Stir in cooking
wine, shoyu, chicken broth, sugar, salt. Add mixed corn starch and stir until
the sauce becomes like gravy.
Heat up a sizzling platter:
Add approximately 1/4 of the sliced onion onto a heated sizzling platter. Pour
the cooked sauce with shrimp onto the platter. Sprinkle green onion for garnish.
Serve.
MaPo Tofu
Ingredients:
1/2 block Tofu
Green onion
Cooking oil
Corn starch
Red chili pepper
Garlic
Ginger
Cooking Wine
Sauce Ingredient:
5 Star spices powder
Shoyu
Brown Bean Paste
Sugar
Salt
Szechuan pepper
Mix all ingredients together
Preparation:
Dice tofu. Cut green onions and separate white portion of the onion. Chop up
ginger and garlic. Mix corn starch with water until creamy.
Add 2 teaspoons of oil to a hot wok. Add ginger, garlic and white portion of the
green onion, stirring until golden brown. Add the mixed sauce ingredients. Mix
well and let simmer for 2-3 minutes. Add tofu and mix well. Pour into a dish and
add green onion to garnish. Serve.
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