Sure Save

Print

Spicy Italian Pasta Sea Scallops with Zucchini Juice in it's Shell Lemon Vinaigrette Chicken Tabbouleh with Mango Sauce Tabbouleh Salad

BROADCAST DATE: 02/02/03

Spicy Italian Pasta
Recipe by Andres Svec
Punahou School Student - Punahou Carnival

    1/2 c. sausage
    1/2 c. asparagus
    1/2 c. onions
    1 can crushed tomatoes
    1 clove garlic
    pinch of salt
    pinch of pepper
    pinch of crushed red pepper
    olive oil
    rigatoni pasta

    Heal olive oil in frying pan. Sautee the chopped garlic with the sausage until the sausage is browned. Add in the onions until "sweated out" (water from onions dissolves). Next add the asparagus and then the tomatoes. Add a pinch of salt and a pinch of chopped red peppers for more flavor and spice (peppers optional). Simmer for 20 minutes. Finish by placing the mix over fresh pasta.

Sea Scallops with Zucchini Juice in it's Shell
From the Kitchen of: Jean-Pierre Maharibatcha,
Chef de Cuisine of John Dominis Restaurant

    2 large zucchini
    3 Tbs. extra virgin olive oil
    1/4 tsp. garlic, minced
    1/4 whole thyme leaves
    salt, to taste
    cayenne pepper, to taste
    1/2 tsp. curry maddras
    16 large sea scallops
    2 Tbs. leeks, julienne
    4 thyme sprigs

    Put the zucchini through a juice extractor (it should make 2 cups of juice) then set aside. In a saucepan, heat 1 Tbs. olive oil until hot. Add the garlic and curry and sauté over medium hat until translucent. Reduce the heat to medium low and add the zucchini juice and thyme leaves. Bring to a boil and remove from heat. Whisk in the remaining 2 Tbs. olive oil. Season with salt and cayenne pepper. Keep warm. Heat a non-stick pan over medium high heat. When it is hot, add the scallops and sauté for 20 seconds per side. Season with salt and cayenne pepper. Pour a small amount of salt in the center of each serving plate to anchor each shell. Put 4 sea scallops into each shell (or shallow soup plate). Pour the sauce over the scallops. Garnish with thyme sprigs and fried leeks.

Lemon Vinaigrette
>From the Kitchen of: Jean-Pierre Maharibatcha,
Chef de Cuisine of John Dominis Restaurant

    1/2 c. water
    1 1/2 c. lemon juice
    2 tsp. balsamic vinegar
    1 1/4 c. vegetable oil
    2 tsp. salt
    1/2 tsp. ground black pepper

    Combine the juice, vinegar and water. Whisk in the oil gradually. Adjust seasoning with salt and pepper.

Chicken Tabbouleh with Mango Sauce
From the Kitchen of: Jean-Pierre Maharibatcha,
Chef de Cuisine of John Dominis Restaurant

    5 pcs. chicken breast, about 6-7 oz. each
    1 lb. tabbouleh salad (see following recipe)

    Mango Sauce
    2 mangoes
    1/4 c. extra virgin olive oil
    1/4 c. orange juice
    1 Tbs. lemon juice
    salt, to taste
    ground white pepper, to taste
    cayenne pepper, to taste

    Garnish
    5 basil leaves
    2 1/2 c. mixed baby greens
    2 c. lemon vinaigrette (see previous recipe)

    Sautee the chicken breast or grilled, 9-10 minutes, seasoning with salt and pepper. Reserve until ready to serve.

    Using a small melon spoon, scoop 10 tablespoons of mango balls. Reserve for garnish. Puree the remaining mango with the olive oil, orange juice and lemon juice in a blender until very smooth. Add salt, pepper and cayenne. Hold under refrigeration until ready to serve.

    For each serving, mold one cup tabbouleh in a 2 2/2 inch ring mold. Slice the chicken breast into medallions and lay over the salad. Dress 1/4 c. mixed greens with 1 Tbs. vinaigrette and arrange on the plate. Finish with a generous Tbs. of mango sauce. Garnish with mango balls and basil leaves.

Tabbouleh Salad
From the Kitchen of: Jean-Pierre Maharibatcha,
Chef de Cuisine of John Dominis Restaurant

    1 lb. bulgar wheat
    2 1/2 c. chopped flat parsley
    2 c. diced tomatoes (10 plum tomatoes)
    1/4 c. finely sliced scallion (white part only)
    1/2 c. chopped mint

    Dressing
    1 c. extra virgin olive oil
    1/2 c. lemon juice
    salt, to taste
    ground black pepper, to taste

    Place the bulgur in a bowl and cover with cold water. Soak for 30 minutes, and drain well.

    In a large mixing bowl, combine the bulgur with the parsley, tomatoes, scallions and mint.

    Whisk together the dressing ingredients, pour over the salad and toss to coat evenly. The salad is ready to serve now, or it may be held under refrigeration.