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Hawaiis Kitchen -
Hawaii's Kitchen Recipes 2001
BROADCAST DATE: March 11, 2001
(RE-BROADCAST FROM 2/12/00)
FRESH MUSSELS MARINERS STYLE
From the Kitchen of: Padovani's Bistro & Wine Bar
1/4 c. unsalted butter
2 onions, finely chopped
1 1/2 c. white wine, dry
1 bay leaf
1 sprig thyme
4 lbs. mussels
3/4 c. heavy cream
2 Tbs. parsley, finely chopped
Salt & white pepper to taste
To clean mussels - Clean the mussels by scrubbing the shells with a brush to remove any sand. Scrape the barnacles off with a knife. Pull off any beards from the mussels. Discard any mussels that are broken, are not tightly closed or do not close when lightly tapped on work surface.
In a deep stockpot, melt the butter, add the onion and cook over medium heat until transparent and soft, stirring constantly to prevent coloring. Stir in the mussels, wine, bay leaf and thyme and place a tight-fitting lid on the pot. Turn the heat to high and cook rapidly in 2-3 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any mussels that do not open.
Remove the mussels from the liquid and set aside. Strain the liquid through a fine sieve into a clean saucepan and reheat. Stir in the cream and season to taste with salt and freshly ground pepper. Divide the mussels among four bowls and pour the liquid over them. Sprinkle with chopped parsley.
POACHED MOI WITH JULIENNE CUCUMBER,
MARINATED VINE-RIPENED TOMATOES & BASIL
From the Kitchen of: Padovani's Bistro & Wine Bar
Ingredients
2 lbs. moi, cut into 6 oz. fillets
2 cucumbers, julienne
Lemongrass Stock
4 c. white wine
2 c. water
1/2 c. carrots, finely chopped
1/2 c. onions, finely chopped
1/2 c. shallots, finely chopped
1/2 c. celery with leaves, finely chopped
2 stalks lemongrass, finely chopped
4 garlic cloves, peeled
4 cloves (spice)
1 lemon, juice only
1 bouquet of herbs, bay leaves, parsley
2 Tbs. rock salt
dash of white pepper with a pinch of cayenne pepper
Tomato & Basil
1 c. olive oil
6 tomatoes, medium
1 c. basil leaves, fine julienne
1 lemon, juice only
2 garlic cloves, peeled
salt & white pepper to taste
4 sprigs of basil (for garnish)
To prepare the lemongrass stock: Bring water and wine to a boil. Add the chopped vegetables, aromatic herbs and lemon juice. Continue to boil for another 30 minutes. After 15 minutes, add salt and pepper. At the end of the cooking process, strain the stock through a fine sieve. Set the clear stock aside and discard ingredients.
To prepare the vine-ripened tomatoes and basil: Begin by blanching the tomatoes; cut finely across the top of the tomatoes just deep enough to cut the skin. Drop tomatoes in rapidly boiling water. After 30 seconds, drain and run under cold water until tomatoes are cool enough to handle. Peel skin off. Quarter tomatoes and remove pulp and seeds, leaving petals of tomato flesh. Cut the tomatoes into julienne and put them into a bow. Add the olive oil, basil, lemon juice, garlic and season to taste. Set aside.
To poach the moi: Take a medium size skillet and spread some julienne of cucumber on the bottom, add four fillets of moi and cover the fish with the rest of the cucumber. Pour the stock to cover the cucumber and bring to a boil. approximately 2 minutes. When cooked, empty the stock from the skillet.
The plate: Preheat four dinner plates. Place an equal portion of the moi and cucumber in the center of each plate. Place the tomatoes and basil around or over the moi. Garnish with a sprig of basil. Serve immediately.
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