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Hawaiis Kitchen -
Hawaii's Kitchen Recipes 2003
BROADCAST DATE: 02/09/03
Butter Poached Slipper Lobster Stuffed Island Fish
From the Kitchen of: Chef Fred DeAngelo of Tiki's Grill & Bar
Ingredients
2 6oz. pcs. Island fresh fish (onaga, mahi mahi, opah)
3 oz. lobster stuffing (recipe follows)
1 Tbs. olive oil
salt & pepper, to taste
4 Tbs. fish stock
4 Tbs. white wine
2 Tbs. unsalted butter
Ingredients for Stuffing
2 4-5 oz. lobster tails
1/2 lb. unsalted butter
2 oz. crab meat
4 Tbs. heavy cream
2 Tbs. lobster stock
1 leaf sweet basil, julienne
1 clove garlic, minced
salt & pepper, to taste
Method for Stuffing
1. Melt room temperature butter into a Tbs. of heated water, insure butter remains emulsified. Add lobster; poach for about 4 minutes, internal temperature should be around 130 degrees. Reserve.
2. In saucepan, add 1 oz. of butter utilized for lobster poaching> Sweat the garlic, add lobster stock, cream and reduce by 1/2. Cool.
3. Dice lobster meat, add in crab, basil, salt & pepper.
Method for Dish
1. Slice a pocket into your fish filet, stuff with stuffing.
2. Heat olive oil over medium high heat, season fish on all sides and sear on both sides.
3. Deglaze with wine and fish stock. Place in preheated over at 350 degrees for 4 minutes.
4. Remove from oven, mount pan juices with unsalted butter, season. Enjoy!
Saffron Coconut Clams
From the Kitchen of: Chef Fred DeAngelo of Tiki's Grill & Bar
Ingredients
1 lb. fresh clams
2 Tbs. fish stock (clam juice may be substituted)
2 Tbs. white wine
1/2 tsp. fresh garlic, minced
4 Tbs. coconut milk
1/2 tsp. green curry paste
pinch of crushed chilies
1 tsp. fresh sweet basil, julienne
1 tsp. red bell peppers, diced (1/4 inch)
1 tsp. salad oil
1/2 c. lemon grass saffron cream (recipe follows)
Ingredients for Sauce
1 tsp. olive oil
1 Tbs. shallots, minced
1/2 Tbs. fresh lemongrass, grated fine
1 Tbs. fresh ginger, grated fine
1/2 c. fish stock (or clam juice)
1 tsp. saffron threads
1 tsp. turmeric
1 1/2 c. heavy cream
pinch of salt & pepper
Method for Sauce
1. Heat oil over medium heat in a sauce pan, seat shallots, ginger and lemongrass. DO NOT BURN.
2. Add in fish stock, saffron, turmeric and heavy-cream. Bring to a simmer. Reduce heat and allow to simmer for about 5 minutes.
3. Using an immersion blender, mix sauce; continue to simmer until mixture is reduced to about a cup. Reserve.
Method for Dish
1. In a heated sauté pan, add in oil, clams, garlic, green chili paste and crushed chilies. Toss over medium high heat.
2. Deglaze your pan with fish stock, white wine coconut milk. Add in saffron sauce and bring to a simmer. Cover.
3. Allow all clams to open, toss in basil and diced red bell pepper. Enjoy!
Lilikoi Cheesecake
From the Kitchen of: Ronald Viloria of Tiki's Grill & Bar
Graham Cracker Crust
1 c. graham cracker crumb
2 Tbs. butter, melted
Cheesecake
1 1/2 lb. cream cheese
1 c. sugar
2 Tbs. cornstarch
1 lemon zest
juice from 1 lemon
3 eggs
1 c. sour cream
1/4 c. lilikoi puree
1 Tbs. grandmanier
Procedure
Cream the cheese, sugar and cornstarch. Add the lemon juice and zest. Add the eggs. Add the remaining ingredients.
Mix the graham cracker crumbs and the butter. Spread a thin layer of the crumbs on the bottom of the cake form. Bake in a 350 degree oven for 8-10 minutes. Cool. Fill the ring 3/4 with the cheesecake batter and bake in a 320 degree oven.
Fresh Fruit Confetti
5 pcs. strawberries, diced
2 pcs. kiwi, diced
1 Tbs. vanilla sugar
1 Tbs. grandmanier
Mix the strawberries, kiwi, vanilla sugar and grandmanier together.
Chocolate Band
1 c. (or as needed) white chocolate
1 c. (or as needed) dark chocolate
Oven Dried Pineapple
4 pcs. pineapple, thinly sliced
Procedure
For the chocolate band, using an acetate strip, finger-paint with some dark chocolate then spread a thin layer of white chocolate. Wrap the cheesecake with the band. Chill. Top with the macerated fruits. Remove the plastic before serving.
Plate
Place the cheesecake in the center of the plate. To with the pineapple slice. Sprinkle powdered sugar on top. Spoon randomly the sauce round the dessert.
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