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Ahi Belly Unique Pupu Teriyaki Steak Sizzling Lemon Butter Garlic Mushrooms Fish Taco with Honey Wasabi Sauce

BROADCAST DATE: 05/18/03

Ahi Belly
From the Kitchen of:
Chefs Flory Visoria and Robbie Acoba of Eastside Grill

Ingredients
1/2 lb. mahi mahi or fish of your choice
salt & pepper
flour
green onions
1 c. shredded cabbage
soy sauce
ginger, grated
garlic, chopped
vegetable cooking oil

Heat medium size pot with cooking oil over medium heat. Sprinkle ahi belly with salt & pepper on both sides then dust in flour then deep fry in oil until golden brown. Approximately 5-7 minutes depending on size.

Ginger Soy Sauce
4 Tbs. vegetable cooking oil
4 Tbs. soy sauce
1 Tbs. ginger, grated
1 Tbs. garlic, chopped

Heat oil and soy sauce 2-3 minutes. Add ginger and garlic. Cook for 3-5 minutes. Simmer sauce until ready to serve on ahi belly
Presentation - Place shredded cabbage in the middle of the plate. Place ahi belly on top of cabbage then slowly drizzle the ginger soy sauce over the fish and garnish with green onions.


Unique Pupu Teriyaki Steak
From the Kitchen of:
Chefs Flory Visoria and Robbie Acoba of Eastside Grill

Ingredients
1 lb. flank steak
sugar
soy sauce
garlic
ginger
ranch or buttermilk dressing (your choice of brand)
tomato
green leaf lettuce

Trim steak of excess fat and gristles then tenderize steak. Marinate for 24 hours in the teriyaki sauce (recipe below). Place steak on broiler and cook to desired doneness. Remove steak and slice for presentation (it is recommended that the doneness of steak should be medium and up.)

Teriyaki Sauce Marinade
2 c. water
1/2 c. sugar
1 c. soy sauce
1 Tbs. garlic, chopped
1 Tbs. ginger, grated

Combine all ingredients and steak for marinating process.
Presentation - Drizzle dressing onto plate then place steak on plate. Drizzle more dressing onto steak. Place a pieces of lettuce to the side of steak. Add tomato slices (cut diagonally) and approximately 4 slices of lettuce then serve.

Sizzling Lemon Butter Garlic Mushrooms
From the Kitchen of:
Chefs Flory Visoria and Robbie Acoba of Eastside Grill

Ingredients
1 lb. whole button mushroom, medium size
1/2 Tbs. garlic, chopped
2 Tbs. parmesan cheese, shredded not grated
butter
cornstarch and lemon juice
salt & white pepper
table white wine, optional

Heat medium size pan. At the same time, place skillet platter on stove top at medium heat. Add 2-3 Tbs. vegetable cooking oil to pan. Place mushrooms in pan and sauté. Sprinkle with salt & pepper then add garlic and a swirl of white wine. Add 1/4 lemon-butter sauce (recipe below).

Lemon-Butter Sauce
3 c. water
1/4 c. lemon juice
1/4 block butter
1/4 tsp. white pepper
1/4 tsp. salt
couple dashes of tabasco or worchestershire sauce

Combine all ingredients over medium heat and bring to a boil. Add water and cornstarch for thickness process.
3 c. water
1/4 c. cornstarch (incorporate with water)

Presentation - Place heated skillet platter on wooden platter. Add mushrooms onto platter then sprinkle the shredded parmesan cheese on mushrooms and serve. Recommend garlic bread with this dish.

Fish Taco with Honey Wasabi Sauce
From the Kitchen of:
Chefs Flory Visoria and Robbie Acoba of Eastside Grill

Ingredients
6 oz. mahi mahi fillet or choice of fish, chicken can be substituted.
1 Tbs. cajun spices seasoning
1 spinach tortilla wrap
2 Tbs. cheddar cheese, shredded
1/4 c. iceberg lettuce, shredded
2 Tbs. tomatoes, diced
vegetable cooking oil
jalapenos

Cut mahi mahi into small strips. Heat pan over medium heat with vegetable oil. Sauté fish strips then sprinkle cajun spices over mahi mahi, cooking 4-6 minutes, depending on fish size. Place tortilla wrap on flat stove top for 30 seconds on medium heat (if flat top is not available, use microwave - same cooking temperature). Place tortilla wrap on to a cutting board on any flat surface. Take the cheddar cheese, lettuce, tomatoes and mahi mahi and place it in the middle of the tortilla. Drizzle with honey wasabi sauce then fold wrap over the center, then both side and roll the tortilla, burrito-style.

Honey wasabi Sauce
1 Tbs. wasabi
1 Tbs. water
2 Tbs. honey
1/2 c. mayonnaise

Combine all ingredients until thoroughly mixed. Refrigerate until ready to use.

Presentation - Cut fish taco in half, diagonally. Place on center of plate then add lettuce and jalapenos on the side with a ramekin of honey wasabi sauce for dipping. Serve and enjoy.

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Bistro Steak Diane Banana Foster Chocolate and Fruits Flambé

BROADCAST DATE: 05/11/03
Bistro Steak Diane
From the Kitchen of: The Bistro at Century Center
Chef/Owner Ben Wong and Executive Chef Rodney Uyehara

8 oz. prime grade tenderloin (cut in tournedos)
2 Tbs. unsalted butter
1/2 tsp. garlic, minced
1/2 tsp. shallots, diced
1/2 tsp. fresh oregano, chopped
4-5 pcs. morel mushrooms
Madeira red wine
veal stock reduction demi-glace

Sear tournedos, remove from pan. Add unsalted butter, garlic, shallots and oregano to pan. Return tournedos to pan and sear. Flame with cognac. Add morels and demi-glace. Plate and serve.

Banana Foster
From the Kitchen of: The Bistro at Century Center
Chef/Owner Ben Wong and Executive Chef Rodney Uyehara

2 bananas
1 orange
2 Tbs. unsalted butter
3 Tbs. brown sugar
2 Tbs. orange curacao liquer
2 Tbs. banana liquer
2 Tbs. 151 rum
cinnamon, to taste
Haagen-Dazs vanilla ice cream

Add unsalted butter, brown sugar and orange juice to pan. Sauté pieces of banana. Flame with liquers. Serve over Haagen-Dazs.

Chocolate and Fruits Flambé
From the Kitchen of: The Bistro at Century Center
Chef/Owner Ben Wong and Executive Chef Rodney Uyehara

1 c. semi sweet Peter's Chocolate
2 Tbs. unsalted butter
2 Tbs. half and half cream
2 Tbs. dark crème de cacao
2 Tbs. cognac
Haagen-Dazs vanilla ice cream
strawberries, raspberries, pineapple or combination

Place butter, chocolate and liquers in pan. Flame. Add cream. Serve over Haagen-Dazs vanilla ice cream surrounded by berries.