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Hawaiis Kitchen -
Hawaii's Kitchen Recipes 2005
BROADCAST DATE: 02/01/04
Pepper Steak (Steak Au Poive)
From the Kitchen of: Chef Brooke Tadena
of the Sheraton Waikiki Hotel, Hanohano Room
4 7oz tenderloin, center cut
Kosher salt
cracked black pepper
2 pc. shallots, minced
1 Tbs. green peppercorn
2 Tbs. dijon mustard
1 oz. brandy
2 oz. heavy cream
6 oz. veal demi glace
Season steak with salt and black pepper. Cook in a hot pan with canola oil. When almost cooked to temperature desired, coat steaks with dijon mustard, add shallots and peppercorns and flame with brandy. Wait until flame goes out and add veal demi glace and heavy cream. Serve sauce on steak.
Seared Ahi
From the Kitchen of: Chef Brooke Tadena
of the Sheraton Waikiki Hotel, Hanohano Room
1 lb. #1 ahi, blocked for sashimi
2 Tbs. cajun spice mix
1 shallot, sliced
2 thyme sprig
1 tarragon sprig
4 oz. white wine
8 oz. butter
salt
pepper
Sauce - reduce wine with shallot and herbs until almost evaporated. Lower heat and slowly add cold butter until sauce is emulsified, season with salt & pepper. Coat ahi with cajun spice mix. Heat a sauté pan until smoking with vegetable oil, add ahi and sear on all sides but keeping middle rare. Slice like sashimi and serve with butter sauce.
Sautéed Ahi Eggplant and Gobo in a Soy Mirin Glaze,
Tomato Lomi and Kalamanei Butter Sauce
From the Kitchen of: Chef Brooke Tadena
of the Sheraton Waikiki Hotel, Hanohano Room
5 pcs. ahi, #1 grade, 6-7 oz
Season ahi with salt and pepper and sear in a hot pan with vegetable oil, cook until medium to medium rare.
2 medium Japanese eggplant, cut into 2" quarters
1 lg. gobo, cleaned, cut to matchstick size
Sautee eggplant and gobo in a very hot pan with vegetable oil until brown and caramelized, add mirin soy sauce and let stew for 1 minute.
Soy Mirin Sauce
2 Tbs. sugar
1 1/2 Tbs. mirin
1 Tbs. Yamaha soy sauce
1 pinch red chili flakes
Mix all ingredients until sugar is dissolved.
Tomato Lomi
1 large vine ripe tomato, small diced
1/2 small Maui onion, minced
2 stalks green onion, finely chopped
1/2 lemon, juiced
pinch of salt
Mix ingredients together. Adjust seasoning if needed.
Kalamanci Butter Sauce
2 shallots, chopped
1/2 c. white wine
2 kalamanci limes, juice only
1 Tbs. Yamaha soy sauce
1 4 oz. stick butter
Reduce shallots and white wine until most of the wine has evaporated, add calamanco lime juice and soy sauce, bring to a boil and slowly incorporate the butter. Season to taste and strain. Serve warm with ahi and eggplant.
Pan Seared Foe Gras Pickled Pineapple,
Shallot Marmalade and Chico Leaves
From the Kitchen of: Chef Brooke Tadena
of the Sheraton Waikiki Hotel, Hanohano Room
Duck Foie Gras, cut to 5 large pcs.
Cut and score foie gras, season with salt and pepper, sear in a hot pan using no oil, cook until medium to medium rare.
Pickled Pineapple
1/2 medium pineapple, cleaned, diced 1/4"
1/4 c. water
1/4 c. rice vinegar
1/4 c. sugar
1 Tbs. whole ginger, smashed
1 pinch salt
Combine sugar, vinegar, water and ginger in a pot and bring to a boil, let simmer for 15 minutes. Add pineapple and cook until translucent, season with salt and let cool with liquid. Drain well before using.
Shallot Marmalade
1 c. shallots, cleaned, sliced
1/2 c. honey
Place both ingredients in a pot and bring to a simmer, let cook until most of the liquid is gone and the shallots are left with a gold color.
4 chiso leaves, chiffonade
Mix pineapple with shallot marmalade and chiso leaves, serve at room temperature with hot foie gras.
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