Star-Bulletin Features


Wednesday, April 14, 1999


Hawaii's Kitchen


Hanohano Room chef
fires up prawns

Recipes prepared by Chef Alan Tsuchiyama of the Sheraton Waikiki Hotel Hanohano Room this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2

Tsuchiyama is featured at a cooking demonstration 5:30 p.m. Saturday at the Sheraton Waikiki's Niihau Room. The class is part of the quarterly series, "On the Front Burner: The Flavors of Hawaii," featuring chefs of the Sheraton Hotels. Cost is $50. Call 931-8408 for more information or to register.

Tapa

Fired Up Prawns

12 large prawns
Flour to dust prawns
Olive oil to sauté
Guava sauce (recipe follows)
Cornbread (recipe follows)

Lightly dust prawns with flour and sauté in olive oil over medium-high heat.

When prawns are almost done, add the guava sauce, and continue cooking until prawns are fully cooked.

Place a piece of warm cornbread and three prawns on each plate and drizzle any remaining sauce in the pan over the plated prawns.

Tapa

Guava Sauce

4 cups guava juice
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon grated ginger
Chile pepper water or any hot sauce
2 teaspoons cilantro, chopped

Simmer and reduce the 4 cups of guava juice to 1/2 cup.

Combine with the remaining sauce ingredients and set aside.

Tapa

Cornbread

1/2 cup corn meal
1 cup flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons togarashi (Japanese pepper)
2 tablespoons Thai basil, chopped
1/2 cup pipikaula, chopped
1-1/4 cup milk
2 eggs
3 tablespoons melted butter

Mix corn meal, flour, sugar, baking powder, salt, togarashi, basil and pipikaula together in a bowl.

Beat milk, eggs and butter together in a separate bowl.

Combine both mixtures, mix, and pour into an oiled 8-by-8-inch pan. Bake for about 25 minutes at 375 degrees Fahrenheit or until done.

Cool until just warm, cut and serve.

Tapa

Shitake Mushroom Crusted Mahi

8 3-ounce. pieces of mahimahi
Salt to taste
White pepper to taste
16 shiitake mushrooms
Oil to sauté

Bullet Pinot noir Reduction:
750-ml bottle of pinot noir
1 sprig of thyme
1 tablespoon shallots, chopped

Bullet Pommery Mustard Butter Sauce:
1 cup white wine
1 tablespoon shallots, finely chopped
1/2 teaspoon tarragon, chopped
1/2 teaspoon thyme, chopped
1 cup heavy whipping cream
1/4 cup soft butter
2 teaspoons Pommery mustard
Salt to taste

Prepare the Pinot Noir Reduction. Simmer and reduce pinot noir with thyme and shallots until a light syrup. Strain reduction and set aside.

Prepare the Pommery Mustard Butter Sauce. Simmer and reduce white wine, shallots and herbs until about 1/4 cup.

Add cream to the white wine reduction and reduce until a light syrup. Remove from heat and slowly swirl in butter until butter melts into sauce

Add the mustard and salt to taste and set aside.

Season mahimahi with salt and pepper .

In a food processor chop mushrooms to small bits. Dust seasoned mahi with shitake mushroom crust

Sauté mahi in pan with oil until light brown and mahi is cooked through.

Serve 2 pieces of mahi per person with Pommery Mustard Butter Sauce and Drizzle with Pinot Noir Reduction.

Nutritional information unavailable.



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