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Island Kalua Pork Wrap Crispy Potato Crusted Shrimp Salad Black & White Sesame Crusted Mahi

BROADCAST DATE:   June 17, 2001

 
 

Island Kalua Pork Wrap
From the Kitchen of: Willoughby's Restaurant

 

1 1/2 lbs. kalua pork
1 small won bok, shredded
8 oz. bean sprouts
2 Tbs. cilantro, chopped
8 leaves Thai basil
5 oz. lomi tomato relish
5 oz. guacamole
5 oz. sour cream
5 oz. shredded cheddar cheese
5 oz. poi aioli (see below for recipe)
4 pcs. soft tomato tortilla

Heat tortilla until warm.  Place kalua pork, won bok, bean sprouts, cilantro, Thai basil and cheddar cheese in a line down the middle of the tortilla.  Roll the tortilla over filling like a burrito, tucking in the sides.  Cut wrap in half at slant.  Serve on a bed of fried rice.  Garnish with guacamole, sour cream, lomi tomato relish and poi aioli.

 

poi Aioli

 

1/4 c. poi (thin)
1 c. mayonnaise
1 tsp. roasted garlic, finely minced

Combine all ingredients in a small bowl and mix well.

 

Crispy Potato Crusted Shrimp Salad
From the Kitchen of:  Willoughby's Restaurant

 


8 pcs. 16 x 20 shrimp, peeled and deveined
2 pcs. large potatoes, peeled and put through curler
tempura batter
mixed greens
balsamic vinaigrette
mango salsa
candied peanuts

Season shrimp with salt and pepper.  Dip seasoned shrimp in tempura batter.  Wrap potato strings around shrimp covering the entire piece.  Deep fry until golden brown.

Toss mixed greens with balsamic vinaigrette.  Arrange shrimp prepared mixed greens.  Place mango salsa on shrimp and sprinkle with candied peanuts.

 

Balsamic Vinaigrette

 


1 Tbs. dijon style mustard
3 Tbs. balsamic vinegar
salt
freshly ground pepper
3/4 c. olive oil
1 tsp. minced garlic

Continue whisking slowly add in olive oil in a thin stream until well combined.  Season with salt and pepper.

 


Mango Salsa

 


1 medium ripe mango
1 Tbs. red onion, diced
1 tsp. cilantro, chopped
1 tsp. green onion, chopped
1 Tbs. red wine vinegar
1 pinch red chili flakes (optional)

Combine all ingredients and season with salt and pepper.

 


Candied Peanuts

 

1 c. peanuts
1 c. sugar
1 c. water

In a saucepan, combine sugar and water.  Bring to a boil and let it reduce to thick syrup.  Add peanuts to saucepan of syrup and stir to coat evenly.  Remove peanuts from saucepan and spread evenly onto plate and let cool.

 


Black & White Sesame Crusted Mahi
From the Kitchen of:  Willoughby's Restaurant

 



6 oz. mahimahi pieces
sesame seed butter
jasmine rice
ginger buerre blanc
stir fry vegetables

Season mahimahi pieces with salt and pepper.  Put peanut oil in a pan and sauté mahimahi until medium rare.  Put 1 Tbs. sesame seed butter on fish and finish in 350 degree oven for about 3 minutes.  Place mahimahi on a bed of jasmine rice and pour the ginger buerre blanc sauce around the fish.  Serve with stir fry vegetables and garnish with crab shumai.

 


Sesame Seed Butter

 

4 oz. stick unsalted butter, softened
2 Tbs. black sesame seeds
2 Tbs. white sesame seeds
1/2 tsp. garlic, minced
salt & pepper, to taste

Combine all ingredients until well mixed.

 


Ginger Buerre Blanc


3 c. white wine
1/2 c. rice vinegar
1 Tbs. ginger, grated
2 c. heavy cream
8 oz. unsalted butter, cut into 1" cubes

Put white wine, rice vinegar and ginger in sauce over high heat.  Reduce the liquid by 1/3 and add heavy cream and let this reduce by 1/2.  Lower heat and slowly incorporate butter pieces into the liquid with a whisk.  Keep stirring mixture until all the butter has been added.  Season with salt and pepper to taste.