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Veal Osso Bucco Soy Sake Seared Lamb Loin Wild Mushroom Rissotto

BROADCAST DATE: 9/26/04
Soy Sake Seared Lamb Loin
From the Kitchen of: Chef Curtis Ogata of the Sheraton Hanohano Room

4 lbs. lamb loin
1/2 c. hoisin sauce
1 c. sugar
1/2 c. white miso
1/4 c. shoyu
1/2 tsp. white ground pepper
1/2 tsp. red food coloring
1/2 c. sake

Combine all ingredients in a bowl, stir with whip. Divide sauce into two bowls, one for marinating the other to be used as sauce. Remove ribs from loin. Take off fat and cut loin in half. Marinate loin in sauce for 6 hours. Place pan on stove until hot. Place loin and sear all around. Place in oven at 350 degrees for 8 - 12 minutes, smaller end of loin will cook faster, so check it first. After taking it out of the oven, let it stand for 5 minutes. Slice loin at an angle and fan out on plate.

Veal Osso Bucco
From the Kitchen of: Chef Rodney Uyehara of Bistro at Century Center

12 pcs. Veal cheeks
1/2 c. flour
3 Tbs. light olive oil
1/2 c. onions
1/4 c. celery
1/4 c. carrots
1 Tbs. garlic
1 Tbs. tomato paste
1 c. zinfandel
3 c. veal stock (beef stock)
salt & pepper

Season and flour the veal cheeks. In a small pot on medium heat brown the veal in olive oil. Remove veal from pot and add onion, celery, carrots, garlic and tomato paste and cook for 5 minutes. Add the veal back to the pot deglaze with wine and cook for 5 more minutes. Add veal stock and bring to a simmer, cover and put in 300 degree onion for about 2 ½ hours. Simmer gently, do not let boil. Reduce heat if needed. Pass braising liquid through strainer and reduce to sauce consistency.

Wild Mushroom Rissotto
From the Kitchen of: Chef Rodney Uyehara of Bistro at Century Center

1/4 c. aborio rice
2 c. mushrooms (mix)
1 Tbs. garlic
1/2 c. onion
3 Tbs. light olive oil
1 qt. chicken stock
1/4 c. peas
1/4 c. Kahuku corn
2 Tbs. unsalted butter
1 Tbs. Italian parsley
1 Tbs. parmesan cheese

In a pot, get your chicken stock hot. In another small pot sauté your onions and garlic in olive oil. Add your aborio rice and mix with the onion and garlic. With a ladle begin to add your chicken stock a little at a time, enough to loosen the risotto. For stirring, use a wooden spoon. After 15 minutes add your corn and peas and cook for another 5 minutes. Check for doneness, should take about 20 minutes total cooking time. To finish, add butter, parsley and parmesan cheese.

BROADCAST DATE: 09/12/04

Marinated Peppercorn Salmon
From the Kitchen of: Chef Walter Kaneshiro of Queen's Medical Center
1/4 c. fresh lime juice
1/4 c. fresh orange juice
3 Tbs. fresh cilantro, chopped
3 Tbs. low-sodium soy sauce
2 Tbs. honey
2 tsp. vegetable oil
3/4 tsp. ground allspice
3/4 tsp. ground cumin
2 jalapeno peppers, finely chopped, seeded
2 garlic cloves, peeled
2 green onions, chopped
4 salmon fillets
black cracked peppercorns

Prepare grill or preheat broiler

Combine first 11 ingredients. Place fish in shallow dish. Pour
marinade over fish. Dover and marinate in refrigerator for 30 minutes,
turning once. Remove fish from dish. Sprinkle with peppercorns.

Place fish on grill rack or broiler pan coated with cooking spray.

Cook 15 minutes or until done.