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Hawaiis Kitchen -
Hawaii's Kitchen Recipes 1998
2006 | 2005 | 2004 | 2003 | 2002 | 2001 | 2000 | 1999 | 1998
Airdate: November 1, 1998
Chef Kenny Walsh Host "Let's Go Fishing" KHON Fox 2
Papaya-Pineapple Salsa
1 cup papaya, cut in small cubes 1 cup pineapple, cut in small cubes (from can or fresh) 1 cup fresh mint - chopped 1 Tbsp rice wine vinegar 1 Tbsp olive oil 1 cup onion chili pepper to taste Combine all ingredients in bowl and stir well. Serve as side dish to fish.Weke-'ula
3 lb Weke (scaled and gutted) 1 cup green onion 1 tsp Ginger 1 cup Maui onion garlic salt pepper 2 Tbsp Mayonnaise (optional) Score fish, season with garlic salt and pepper. Fill inside of fish with onions and ginger. If desired coat with mayonnaise. Wrap in foil and place in 325 degree oven for 40-45 minutes or until you smell it.Caesar Salad
1 rounded tsp minced Garlic 1 rounded tsp minced Anchovies (not anchovy paste) 1 - 2 rounded tsp Dijon Mustard freshly squeezed juice from 1/2 a lemon dash Worcestershire sauce 1 yolk from coddled or raw egg Combine above ingredients in bowl. 9 Tbsp Olive oil (don't use extra virgin or mild varieties) 3 Tbsp Red wine vinegar (keep oil to vinegar 3 to 1) Combine with first ingredients in bowl. Romaine lettuce- if possible, use hearts not greenleaf. Enough for 2 large servings. Unseasoned croutons- to taste Parmesan cheese- Use block, not processed and grated. Pepper- to taste| < Prev | Next > |
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