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Wednesday, March 24, 2004



[HAWAII'S KITCHEN]



Hau Tree Lanai favorite


This dish was prepared by Ken Furuta and Rene Caba of the New Otani Kaimana Beach Hotel's Hau Tree Lanai on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Eggs Benedict Kaimana

1 English muffin, cut in half
2 slices Canadian bacon, (1 ounce each)
2 slices turkey breast (1 ounce each)
2 poached eggs
>> Basic Hollandaise Sauce
2 egg yolks
1 cup clarified butter, warm
2 to 3 tablespoons lemon juice
Tabasco sauce, to taste
Salt, to taste
White pepper, to taste

To make sauce: Bring water to boil in the bottom of a double boiler. In a stainless steel mixing bowl, whip yolks over double boiler until pale and starts to thicken. Remove from heat and add clarified butter slowly in a stream. Season to taste with lemon juice, Tabasco, salt and white pepper.

Toast muffins and butter cut sides. Lightly sear Canadian bacon and turkey breast and put on top of muffins. Topped with poached eggs and hollandaise sauce. Serve with sautéed breakfast potatoes (below) and garnish with a slice of tomato and lettuce or fresh fruits. Serves 2.

Breakfast Potatoes

1 piece bacon, diced
1 cup potatoes, diced and half-cooked in steamer
2 tablespoons onion, diced
1 tablespoon julienned red bell pepper
1 tablespoon sliced green onion
Salt and pepper to taste

Fry bacon until lightly browned. Add potatoes and cook until lightly browned. Add onion and cook 2 more minutes. Add bell peppers, green onions salt and pepper.

Nutritional information unavailable.



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