Star-Bulletin Features


Wednesday, May 26, 1999



By George F. Lee, Star-Bulletin
Chef Mavro's Rotisserie Island Chicken.



Huli-huli sauce has
come a long way

Recipes prepared by George Mavrothalassitis, chef/owner of Mavro Restaurant, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

Tapa

Hawaii's Kitchen


ROTISSERIE ISLAND CHICKEN

1 whole island chicken, fresh roaster
1/2 cup huli-huli sauce
1 tablespoon Hawaiian salt
Pepper to taste

Bullet Garnish
1 teaspoon garlic, chopped
1 tablespoon butter
2 pieces island corn, remove corn from cob
1/2 cup milk
1 bunch Swiss chard, cleaned

Bullet Sauce
1 teaspoon shallot, minced
1 teaspoon garlic, chopped
1 teaspoon ginger, chopped
1 teaspoon black pepper, cracked
1 cup plum wine
1/2 cup demi-glace
1/2 cup huli-huli sauce
1 teaspoon sesame oil
1 island chile

Brush the chicken with huli-huli sauce, season with Hawaiian salt and pepper, and roast at 375 degrees. Brush with huli-huli sauce while baking. Cook for hour and a half or until 165 degrees internal temperature is reached.

Sauté the garlic in butter, add the corn and sauté until translucent. Cover with the milk and simmer for 10 minutes. Blend half the corn until smooth. Mix with the whole corn and finish with butter, season to taste.

Blanch the Swiss chard in salted boiling water, drain and sauté with olive oil, season to taste.

Sauté the shallot, garlic, ginger, black pepper. Add the plum wine and reduce to dry. Add the demi-glace, the Huli-Huli sauce and the chile. Finish with the sesame oil and strain.

Remove the breasts and legs of the chicken from bone. Present on two individual plates, breast and leg on the top of creamed corn, Swiss chard in the center. surrounded with the sauce.

LILIKOI MALASSADAS

3 cups bread flour
1/4 cup sugar
1 tablespoon plus 1/2 teaspoon dry yeast
7 eggs
2 teaspoon salt
12 ounces softened butter
Guava syrup
Vanilla ice cream

Bullet Lilikoi curd:
1 cup sugar
4 ounces butter
Juice from 1/2 a lemon
1/4 cup unsweetened lilikoi concentrate
6 egg yolks

Mix flour, sugar, and yeast with dough hook. Add in about 2 of the eggs to form a firm paste. Mix on medium speed to develop the dough. Add the remaining eggs one by one, and mix the dough for 15 more minutes. Add the salt, then the softened butter in three parts.

Let the dough rise one time at room temperature then refrigerate for 2 hours. Form the malassadas and rise one more time.

Fry the malasadas at 375 degrees. Drain in paper towels and roll into sugar.

To make the curd: Mix sugar, butter, lemon and lilikoi and bring to a boil. Whip the yolks with a part of the hot liquid; pour yolk mixture back into liquid. Return to simmer, keep whipping until edges start to bubble. (Do not bring to full boil.) Strain and chill.

With a pastry bag, fill the malassadas with the lilikoi curd.

Serve with guava syrup and vanilla ice cream.

Nutritional information unavailable.



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