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Hawaiis Kitchen -
Hawaii's Kitchen Recipes 2003
BROADCAST DATE: 05/04/03
Mandarin Chicken Salad
From the Kitchen of:
Executive Chef Ryan Day of the Ala Moana Hotel
Sweet Chili Dressing
1 32 oz. bottle sweet chili sauce
1/2 c. red wine vinegar
2 Tbs. garlic, minced
2 Tbs. ginger, minced
1 c. olive oil
salt & pepper, to taste
Mix sweet chili sauce with ginger, garlic and vinegar. Slowly whisk in olive oil. Add salt and pepper to taste. Refrigerate.
Mandarin Chicken Salad
1/2 c. sweet chili dressing
4 oz. mesculin greens
6 oz. grilled chicken breast
3 oz. cucumbers, sliced
3 oz. Mandarin oranges
2 oz. pine nuts
2 oz. bean sprouts
In a large bowl, coat mesculin greens with sweet chili dressing. Place on a plate. Sprinkle pine nuts and oranges around greens. Place 2 cucumbers on 3 different side of greens. Slice chicken breasts on the bias. Fan on top of greens. Garnish with bean sprouts on top of chicken.
Grilled Portobello Sandwich
From the Kitchen of:
Executive Chef Rayn Day of the Ala Moana Hotel
Sundried Tomato Pesto
4 c. sundried tomatoes
2 Tbs. garlic, minced
1 bunch cilantro
1 c. olive oil
salt & pepper, to taste
Drain dried tomatoes and puree in a food processor with cilantro and garlic. Slowly pour in olive oil and puree. Season to taste. Refrigerate.
Grilled Portobello Sandwich
1 focaccia roll
1 portobella mushroom
1 leaf butter lettuce
2 oz. sprouts
3 Tbs. sundried tomato pesto
chips, french fries or cole slaw
Broil portobello mushroom for 3 minutes on both sides. Cut focaccia bread in half. Place on grill open side down. Remove bread and place on plate, cooked side up. Spread sundried tomato pesto on top half of roll. Place mushroom on bottom half of roll. Place sprouts and butter lettuce on mushroom. Place top half of roll on top of sprouts. Cut roll in half and skewer with toothpick on both halves. Serve with french fries, chips or cole slaw.
Miso Crusted Salmon
From the Kitchen of:
Executive Chef Rayn Day of the Ala Moana Hotel
1 1/2 c. miso
1 1/4 c. sugar
1 1/4 c. mirin
3 tsp. lemon juice
1 c. cooking sake
Whisk miso, sugar, mirin, lemon juice and sake in bowl until smooth. Refrigerate.
Miso Crusted Salmon
5 oz. salmon filet
1/4 c. miso crust
2 Tbs. ginger, minced
1 oz. bean sprouts
2 Tbs. garlic, minced
1/4 c. snap peas
salt & pepper, to taste
2 Tbs. olive oil
1/4 c. red bell pepper, julienned
1/2 c. baby bok choy
1 c. steamed white rice
Sear both sides of salmon for 1 minute in sauté pan with olive oil. Coat top of salmon with miso crust mixture. Place salmon in oven at 350 degrees for 3 minutes or until salmon is cooked medium/well.
In sauté pan, sauté garlic and ginger. Add in snap peas, bean sprouts, red bell pepper and bok choy. Cook for 3 minutes. Season with salt and pepper. Place rice in rice mold then place rice in center of the plate. Place sautéed vegetables around rice. Place crusted salmon on top of rice.
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