BROADCAST DATE: 11/14/04
(a net of seafood delight)
From the Kitchen of: Chef Tom Muromoto of the Ka'anapali Beach Hotel
Seafood Ka'Upena Preparation
4 each shrimp, u/12 peeled & deveined with tail on
4 each scallop, u/10
4 each fresh opakapaka fillet, cut into 2oz. squares
very small pinch of shichimi spice
Place on a skewer and marinate for 2-4 hours. Season skewer lightly with pepper spice and cook on griddle top. Do not over cook. Place sauces on plate with wasabi smashed potatoes and skewer towered at center.
Porchini Mushroom Glaze
2 tsp. salad oil
2 oz. porchini mushrooms, sliced thin
1 Tbs. garlic, minced
3 oz. fish stock or Japanese dashi
2 oz. butter, unsalted
Head pan and add oil till hot. Add mushrooms and cook for a couple minutes till tender, add garlic and continue to cook till mushrooms are a little brown. Add stock and boil till stock is reduced to half. Add butter to boiling sauce, whipping at the same time till butter is incorporated into sauce.
Maui Onion Fondue
2 Tbs. bacon, chopped
1/8 c. scallions, chopped
1/8 c. Maui onions, sliced
1 tsp. garlic, minced
4 oz. heavy cream
2 Tbs. Maui onion jelly
black pepper, fresh cracked, to taste
Heat pan and add bacon, cook till bacon is brown, add scallion, onion and garlic and continue to cook till vegetables are tender. Combine cream and reduce till sauce is like syrup consistency. Combine jelly into cream sauce stirring well.
Miso Sake Marinade/Glaze
1 c. mirin (rice wine)
1/2 c. sake
3/4 c. miso paste
2 Tbs. sugar
In sauce pan bring sake and mirin to a boil. Caution is advised, due to alcohol contents in sake. Simmer till alcohol is evaporated. Combine miso paste while stirring till miso dissolves then lower the heat, add sugar continuing to stir till sugar is also dissolved. Remove from heat and strain through fine strainer. Cool and refrigerate. Pour over seafood for 2-4 hours.
Braised Petite Ossobuco with Saffron Risotto
From the Kitchen of:
Executive Chef Manny Topinio of the Maui Marriott Resort & Ocean Club
6 each 3 oz. veal shanks
1/2 c. all purpose flour
1/8 c. olive oil
1/2 c. carrots, onions & celery, diced 1/8"
1/8 c. Italian parsley, chopped
1/8 c. fresh marjoram, chopped
1/8 c. fresh thyme, chopped
5 each whole allspice
1 clove garlic, chopped
1 c. dry red wine
1/2 c. veal stock
salt & fresh cracked pepper
Season veal shanks with salt and pepper, dredge veal shanks in flour, shaking off access flour. In a sauté pan heat oil to medium high, when pan begins to start smoking add veal shank, searing on both sides until brown. Remove veal shank and set aside. Add diced vegetables, sauté, deglaze pan with red wine, add veal stock. Add seared veal shank to pan and braise at low to medium heat until meat is tender and begins to fall off the bone. Remove veal from pan and set aside. Add herbs to pan and let it reduce until liquid turns to a syrup consistency. Season with salt & pepper. Set aside until ready for plating.
2 c. Riso Italian Rice
4 1/2 c. chicken stock
1 thyme sprig, fresh
1/8 c. shallots, chopped
1 pinch saffron threads
1/4 c. olive oil
1/2 c. grated parmigiano reggiano cheese
1/4 c. unsalted butter
kosher salt & pepper, to taste
Heat chicken stock in pot, add thyme sprig and bring to a boil, turn heat down and let simmer. In a heavy sauté pan heat olive oil, add rice and sauté until rice is well coated with olive oil, add shallots and saffron and sauté for 2 minutes, stirring rice so shallots don't burn. Slowly add seasoned chicken stock to rice, constantly stirring so rice does not stick to bottom of pot. When rice absorbs the chicken stock, repeat process until rice is cooked. Add cheese and butter just before plating. Season with
Wow-Wee Maui's Candy Bar
From the Kitchen of:
Chef Michael Capuano of Wow-Wee Maui's Kava Bar & Grill
1 lb. milk chocolate
2 Tbs. 100% Kona coffee
1/2 lb. semi hard caramel
1 shot of caramel temptation cream liqueur
1) Slice caramel into 1" pieces weighing ½ oz each and flatten out. Stretch caramel to length of your mold.
2) Melt down chocolate in microwave for 2 minutes. Take out of microwave, mix then put back in for another 2 minutes.
3) Stir in Kona coffee and shot of caramel liqueur (for 21 years and older) and stir all together.
4) Fill mold halfway with layered chocolate. Tap mold to spread out chocolate.
5) Add stretched caramel.
6) Add second layer of chocolate and tap.
7) Let it set in the refrigerator for 20 minutes - 1/2 hour.
8) Take out of refrigerator tap out shave edge and foil.
9) Use your custom wrapper. Glue one edge fold over and wow-wee!