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Seared Guava Marinated Spring Lamb with a Merlot Mint Sauce Cocomac Jumbo Black Tiger Shrimp with Pineapple-Honey-Mustard BBQ Sauce Asian Style Tapioca Pudding with Bananas, Mochi Rice Balls, Okinawan Purple Sweet Potatoes and Jackfruit

BROADCAST DATE: 08/17/03

Seared Guava Marinated Spring Lamb with a Merlot Mint Sauce
From the Kitchen of:
Executive Chef Rey Dasalla of Radisson Waikiki Prince Kuhio

1 rack New Zealand lamb
guava marinade (recipe follows)
Merlot mint sauce (recipe follows)

Marinate lamb rack overnight with the guava marinade. Scrape off some excess marinade from the lamb and pat dry with paper towel. Sear both sides until nicely browned and finish cooking in a 350 degree oven for 10 minutes or grill for 5 minutes on each side. While lamb is cooking, prepare your sauce. Rest the lamb for about 5 minutes before cutting to keep the juice in. Serve with Roasted Garlic Mashed Potato.

Guava Marinade
1/2 c. guava concentrate
1/4 c. dijon mustard
2 Tbs. fresh lime juice
2 tsp. dried oregano
2 tsp. pickled jalapeno, finely chopped
1 tsp. cumin
2 Tbs. honey
salt, to taste

Combine all ingredients and mix well.

Merlot Mint Sauce
1 c. Merlot wine
1 shallot, chopped
1 small sprig fresh rosemary
1 c. demi glace or brown sauce
1 Tbs. mint jelly
1 tsp. honey
2 Tbs. cold unsalted butter
salt & pepper, to taste

On the same pan you browned the rack of lamb, add the merlot, shallots and rosemary and reduce by half. Add the demi glace and let simmer for about 5 minutes. Blend in the mint jelly, honey and butter. Adjust seasonings with salt and pepper to taste.

Cocomac Jumbo Black Tiger Shrimp with Pineapple-Honey-Mustard BBQ Sauce
From the Kitchen of:
Executive Chef Rey Dasalla of Radisson Waikiki Prince Kuhio

6 pcs. 16/20 black tiger shrimp, peeled and deveined
3 pcs. zucchini, cut into 1/4" thick bias, breaded with panko and deep fried
flour, for dredging
pancake batter mixture (recipe follow)
cocomac breading mixture (mix together 1 c. chopped macadamia nuts, 1 c. panko and 1/2 c. coconut flakes

Season the shrimp with salt and fresh ground pepper. Dredge in flour then coast with the pancake batter mixture. Finish breading with the cocomac mixture. Deep fry in oil at 350 degrees until golden brown in color, about 2-3 minutes. Transfer cooked shrimp into paper towel. Keep warm.

Pancake Batter Mixture
1 c. taro pancake mix or your favorite pancake mix
1/2 c. coconut milk
1 1/4 c. water

Combine all ingredients and mix well

Pineapple-Honey-Mustard BBQ Sauce
1 c. pineapple preserves
3/4 c. dijon mustard
1 Tbs. horseradish
1 Tbs. honey
1 Tbs. lime juice
1/2 tsp. cayenne pepper
1/2 tsp. ground black pepper
1/4 c. your favorite BBQ sauce

Combine and mix all ingredients well. Chill.

Asian Style Tapioca Pudding with Bananas, Mochi Rice Balls,
Okinawan Purple Sweet Potatoes and Jackfruit
From the Kitchen of:
Executive Chef Rey Dasalla of Radisson Waikiki Prince Kuhio
1 can (19 fl. oz.) coconut milk
1/4 c. sugar
1/2 c. water
pinch of salt
1/2 c. mochi rice balls, available in Asian supermarkets
1/2 c. tapioca pearl, pre-cooked
1 banana, cut into 1/2" slices
1 medium size Okinawan purple potato, cooked, peeled and diced
1/2 c. canned or fresh jackfruit, julienned, available in Asian supermarkets
fried plantain, sliced 1/4" thick lengthwise and deep fry for garnish
sprig of mint, for garnish

Combine coconut milk, sugar, water and salt and bring to a boil. Add the sweet rice balls and simmer for 5 minutes. Add the rest of the ingredients and continue to simmer for another 10 minutes. Serve warm or cold.