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Mushroom Sauce Tuna Casserole "Ala Nathan" Spam Spectacular

BROADCAST DATE: 05/25/04

Mushroom Sauce
From the Kitchen of: Nathan Aweau, Musician

3 mushrooms
2 Tbs. butter or margarine
1 tsp. salt
1 tsp. pepper
2 Tbs. flour
1 c. chicken or beef broth
3/4 c. crème
2 cloves garlic

Cut mushrooms into small pieces. In a pan, melt the butter or margarine and add the mushrooms. Add the salt & pepper and stir. Let it simmer for about a minute then sprinkle the flour in and stir. Pour in the chicken or beef broth and crème. Add the garlic, stir and let it simmer. After about two minutes, put 1/3 of the sauce into another pan. 1/3 of the sauce will be used in the Tuna Casserole "Ala Nathan" recipe and the remaining 2/3 will be used in the Spam Spectacular recipe (below).Tuna Casserole "Ala Nathan"
From the Kitchen of: Nathan Aweau, Musician

2 c. bow tie pasta
3/4 c. peas
6 pearl white onions
1/2 can tuna
1/4 c. parmesan cheese

Cook bow tie pasta as directed on the package it came in. Add the peas, onions, tuna and parmesan cheese to 1/3 of the Mushroom Sauce. Stir and let simmer. When pasta is finished cooking, strain and immediately add to the sauce. Mix and serve.

Spam Spectacular
From the Kitchen of: Nathan Aweau, Musician

1 small potato
1 1/2 Tbs. butter
1 can spam
Peel and slice potato into slices no more than 1/4" thick. Line the bottom of an oven safe bowl with the potatoes. Add the butter on top. Slice spam as desired and add in the bowl. Add the remaining 2/3 of the mushroom sauce, stir a little and place into a 350 degree oven for 20 minutes. Take out and stir, return to oven for about 25 minutes more or until brown. Take out of the oven and serve.

BROADCAST DATE: 05/02/04

Seared Wagyu Striploin with Hamakua Mushroom Sauce
From the Kitchen of: Diamond Head Grill

Hamakua Mushroom Sauce

1 c. demi glace
4 oz. marsala wine
2 Tbs. shallots, minced
1 c. Hamakua mushrooms
3 Tbs. unsalted butter
2 Tbs. chopped herbs, thyme, Italian parsley, chives
salt & pepper, to taste

Melt 1 Tbs. butter into warm sauté pan, add shallots and mushrooms. Sauté over medium heat approximately 3 minutes. Add chopped herbs. Add marsala wine and reduce until it is a syrup "au sec". Add demi glace and simmer approximately 1 minute. Swirl in remaining butter, check seasoning and serve.

Swiss Chard

2 c. Maui Bright Lights Swiss Chard Sliced
2 Tbs. unsalted butter
salt & pepper, to taste
Melt butter into hot pan. Sauté chard over high head approximately 2 minutes. Add salt & pepper, to taste.

Wagyu

1 pc. wagyu beef, 1" thick
salt & pepper, to taste
1 oz. peanut oil
Sear beef in hot pan approximately 2 minutes on each side. Allow to cool for 2 minutes. Slice thinly.

Pan Seared Onaga with Island Spring Succotash, with
Warm Potato Salad and Braised Waimanalo Baby Romaine
From the Kitchen of: Diamond Head Grill
Warm Potato Salad

2 c. red bliss potatoes with skin, diced
1/4 c. sour cream
2 Tbs. fresh parsley, chopped
2 Tbs. chives, minced
salt & pepper, to taste

Dice potatoes into 1/4" squares and boil in water until done. Strain and place on plate in refrigerator to cool. When cool, toss in a bowl with remaining ingredients until thoroughly mixed. When ready to serve, microwave potato salad until warm and place slightly off-center of plate.

Braised Baby Romaine

2 head baby romaine
2 Tbs. unsalted butter
salt & pepper, to taste

Slice lettuce along the cross section into 1/4" wide strips. Add butter into warm sauté pan and cook lettuce, stirring until it begins to wilt. Remove from heat. Put on a plate line with paper towels to absorb excess moisture. When ready to serve, place a mound of braised lettuce next to the warm potato salad on the plate.

Succotash

2 c. fresh Kahuku corn, removed from cob
1/4 c. roasted red bell pepper, diced small
1/2 c. edamame or lima beans
1/4 c. red onions, finely diced
3 Tbs. fresh parsley, chopped
1 Tbs. fresh thyme, chopped
2 Tbs unsalted butter
salt & pepper, to taste

Melt butter in sauté pan and add all remaining ingredients. Stir until hot. Place 1/4 of mixture in between braised lettuce and potato salad on plate.

Onaga

1/2 to 2 lbs. onaga with skin
2 oz. peanut oil
salt & pepper, to taste

When fish is still on one side, rub skin with a clean towel from the head to the tail to remove excess moisture from skin. Cut fish into 4 equal pieces. Season on both sides to your preference. Add oil to a hot pan. Over medium heat, cook fish with skin-side down first until skin turns golden brown and crispy. Turn fish over and cook to desired level of doneness. Place fish leaning against other ingredients on plate so you can see each of the ingredients.

Buerre Blanc Sauce

1 oz. truffle oil
1 c. chardonnay
1 bay leaf
1 sprig thyme
1 sprig parsley
juice of 1/2 lemon
5 pcs. whole black peppercorns
1 stick (1/4 lb.) unsalted butter, diced into 1/4" cubes
salt & pepper, to taste

Place all ingredients except truffle oil, salt & butter into a small sauce pot. Simmer and reduce until the liquid reaches a syrup-like consistency. Lower heat to low and start adding in cubes of butter. Wisk until cube is completely incorporated into sauce before adding another. Gradually the sauce will develop a smooth creamy consistency. When all the butter is incorporated, remove from heat and season sauce to your preference. Pour 1/4 of sauce around ingredients on each plate and drizzle sauce with truffle oil.