Here are the recipes for dishes prepared by Chef Fred DeAngelo of Palomino Euro Bistro 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.
Wild Berry CrepesCrepes (yields 10 )In mixing bowl, combine flour, salt and sugar. Mix in eggs, stir until lumps dissolve. Mix in milk, then melted butter.
4 tablespoons all purpose flour
1 teaspoon granulated sugar
3/8 cup milk
1 tablespoon butter
Heat a nonstick sauté pan, spray with vegetable pan spray. Place 4 tablespoons batter in pan, cook until crepe appears dry. Remove crepe from pan and allow to cool before handling.
Berry mix (for 10 crepes)First make a simple syrup --combine sugar and water and cook on stove until the sugar dissolves. Add the fresh berries to the simple syrup and allow to cool.
6 tablespoons sugar
6 tablespoons water
1/2 pound fresh berries
To assemble 1 servingPlace 2 tablespoons of berry filling an inch off center of a crepe, fold in half, then half again, forming a triangular shape. Continue with remaining crepe and berry filling.
4 tablespoons berry mix
4 tablespoons raspberry sauce
2 tablespoons butter
2 tablespoons sugar
Melt 1 tablespoon of butter in a sauté pan, place 2 crepes in pan and heat lightly on both sides, remove from pan and place on plate. Add 2 tablespoons of sugar to pan and allow to melt, add raspberry sauce and finish with remaining tablespoon of butter. Top crepe with sauce and garnish with fresh berries. Makes 1 serving.
BouillabaisseBouillabaisse baseSweat onion in olive oil, add fennel, crushed chiles, and fresh pepper.
1 teaspoon olive oil
1 tablespoon coarsely chopped Maui onion
Pinch of crushed red chiles
Pinch of ground fennel
Pinch of fresh cracked pepper
2 tablespoons coarsely choppedleeks
4 tablespoons coarsely chopped celery
1/2 teaspoon garlic, minced
1/2 teaspoon thyme
Pinch of saffron
Shot of champagne
3/4 cup whole pear tomatoes (canned)
3/4 cup fish stock
Salt to taste
Add leeks and celery, sauté for another couple of minutes.
Add garlic, thyme, and saffron, toss, deglaze with champagne.
Add tomatoes and stock. Simmer for 15-20 minutes. Add salt to taste.
To assemble 1 servingSauté fish, mussels, shrimp and scallops in olive oil.
1 tablespoon olive oil
2 tablespoons champagne
3 ounces island fish
3 large shrimp
l crab leg, cut up
1-3/4 cup Bouillabaisse base
Deglaze pan with a shot of champagne, add bouillabaisse base, then crab. Cover and cook until shellfish opens.
Transfer to a bowl and garnish with croutons.
Nutritional information unavailable.
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