Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: March 21, 1998
Samıs Original shoyu Chicken
Serves 6
1 1/2 lbs chicken thighs
Basic Teriyaki Sauce
1/2 tsp Chinese five spice powder
1 Tbs minced cilantro
1 Tbs cornstarch
2 Tbs water
scallion brushes for garnish
METHOD: In a medium saucepan, combine
chicken, basic teriyaki sauce, Chinese five
spice powder and cilantro. Bring to a boil
and add chicken; reduce heat and simmer
about 20 to 25 minutes, or until chicken is
tender.
Remove chicken from sauce; set aside and
keep warm. Blend cornstarch and water to
make a smooth paste. Bring 1 cup of the
sauce to a boil; stir in cornstarch mixture.
Reduce heat and simmer, stirring frequently,
until thickened. Brush chicken with the
glaze. Garnish with scallion brushes
BARBECUE LEG OF LAMB
Serves 3-4
1 boneless leg of lamb
1/4 cup shoyu
1/4 cup lemon juice
1 Tbs brown sugar
1 tsp salt
1/2 tsp chili powder
METHOD: Make small slits in the leg of
lamb so that the meat lies open and flat,
skin side down. Mix the remaining ingredients
in a dish large enough to hold the opened leg
or in a heavyweight plastic bag. Turn the meat
in mixture and be certain all surfaces are
coated. Let the meat stand refrigerated in
the mixture for 12 hours.
To Barbecue: Place meat, skin side up, over
hot coals. Cook for about 30 minutes until
well browned, then turn and cook skin side
down for 20 to 30 minutes. Place a loose
hood of aluminum foil over the meat while
the second side cooks.
To Broil: Place meat and marinade in a
shallow roasting pan (not on a rack) meaty
side up. Broil each side 6 to 8 inches from
the heat for 20 to 30 minutes. Place thinly
sliced meat on serving platter. Bring
remaining marinade and pan drippings to a
boil; pour over sliced meat.
Shrimp Scampi
with Rotellini Pasta
Serves 6
2 lbs 18/36 shrimp, butterflied
1 Tbs chili paste
3/4 cup sweet butter, clarified
1/2 tsp dry mustard
1/4 cup light olive oil
1/4 tsp salt
2 Tbs fresh garlic, minced
4 Tbs fresh cilantro, chopped
2 Tbs fresh lemon juice
1/2 cup cream or whole milk
1 tsp fresh oregano
1 tsp fresh sweet basil
1 tsp fresh tarragon, minced
2 cups mixed vegetables
1/2 cup chicken stock
1 lb rotellini pasta
1/3 cup Parmesan cheese, finely grated
METHOD: Melt butter in a large skillet.
Add oil, garlic, lemon juice, mustard,
chili paste, fresh herbs, salt and 2 Tbs
cilantro. Mix well and simmer over low
heat until garlic is just blond. Turn off heat.
Take each shrimp by the tail and wipe the
flesh side in the mixture until thoroughly
coated. After dipping, arrange shrimp next
to each other, flesh side up, in a foil lined
pan.
Cook the linguine and vegetables. Add stock
to the skillet, bring to a boil, add cream and
simmer. Spoon some of the sauce over each
shrimp.
Set oven at 400 degrees to preheat. Bake the
shrimp for approximately 7 minutes. Turn off
the oven, drain the pasta, return pasta to the
pot. Place a mound of linguine in the center of
6 warm plates. Remove shrimp from oven,
arrange six on plate. Pour remaining sauce
with fresh grated Parmesan cheese.
Steamed Opakapaka
with Pink Pickled Ginger and Red Onions
Serves 4
1 3/4 to 2 lbs whole Opakapaka
1 Tbs minced garlic
1 Tbs minced ginger
1/4 cup red onion, chopped
1 Tbs garlic chili paste
1/4 cup pink pickled ginger slices
salt to taste
1 cup fresh lemon juice
1/2 cup bean sprouts
1/2 cup watercress
METHOD: Fill the base pot of a tiered
aluminum steamer about 1/3 full of water.
Cover and bring the water to a boil over
medium-high heat.
Put the opakapaka in a heat-proof bowl,
deep enough to hold it and the rest of the
ingredients. The bowl should fit in a streamer
rack with at least 1 inch of clearance all around.
Set the bowl with the ingredients in the
middle of the steamer rack. When the water
reaches a boil, set the rack over the pot.
Cover and steam until the Opakapaka is
cooked through and the herbs have infused the
broth, about 18-20 minutes.
Transfer the fish with all the aromatic broth
to a deep serving platter or covered casserole.
Serve with plenty of steamed rice.
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