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Kiawe Smoked Aku Chicken Breast with Lemon Sage Marinade Taro Bread Pudding Makaha Mango Oats and Vanilla Bean Smoothie

BROADCAST DATE: 08/25/02
Kiawe Smoked Aku
From the Kitchen of:
Chef Randal Ishizu of J.W. Marriott Ihilani Resort & Spa

2 lbs. aku, cut into 1" blocks
1/4 c. kosher salt
2 Tbs. sugar
3 c. kiawe wood chips
1 c. ponzu
1 Hawaiian chili pepper

Debone aku and remove skin and blood from fillet. Next cut aku into 1 inch blocks. Mix salt and sugar together, sprinkle over aku blocks, coating the top and bottom. Marinate aku over night. Next wipe off excess liquid from aku with a paper towel, place in smoker with kiawe wood chips and smoke for 1 hour, making sure smoker does not get too hot. Aku should be still rare when done. Chill. Sear aku in lite oil for 30 seconds on each side. Slice and serve with Hawaiian chili pepper ponzu.



Chicken Breast with Lemon Sage Marinade
From the Kitchen of:
Chef Randal Ishizu of J.W. Marriott Ihilani Resort & Spa

1 c. olive oil
1/2 c. parsley, chopped
2 Tbs. sage, chopped
1 Tbs. garlic, chopped
1 lemon, chopped
6-8 pcs. island chicken breast

Combine all ingredients and marinate island chicken breast for at least 2 hours. Season with salt & pepper. Sauté chicken breast until lightly brown and finish in oven at 350 degrees for about 15 minutes, depending on size of chicken.


Taro Bread Pudding
From the Kitchen of:
Chef Randal Ishizu of J.W. Marriott Ihilani Resort & Spa

4 c. bread, diced
1/2 c. onion, diced & cooked
1 c. taro, diced & cooked
1 c. fresh corn
1 tsp. fresh thyme, chopped
1 1/2 c. heavy cream
6 eggs
salt & pepper, to taste
2 oz. gorgonzola cheese

Combine all ingredients and place in pan. Cover with foil and bake at 300 degrees for about 30 minutes. Bread pudding should be soft and cream, but not runny.


Makaha Mango Oats and Vanilla Bean Smoothie
From the Kitchen of:
Chef Randal Ishizu of J.W. Marriott Ihilani Resort & Spa

2 c. mango, diced
1 c. 2% milk
1 c. old fashioned oats
1 vanilla bean
1/2 c. non fat yogurt
2 c. ice
1 lime wheel

Soak oats with milk for 1 hour. Peel and dice mango and place in a blender. Cut vanilla bean in half, length wise and scrap pulp and place with mangos. Add rest of ingredients, except for lime and blend on high until mixture is well blended. Serve in a chilled glass and garnish with a lime wheel.