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Turkey with local accent

Recipes prepared by chef Steven Ariel of The Pineapple Room at Liberty House Ala Moana, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Turkey Cordon Bleu with Kalua Pig,
Provolone and Luau Leaves

2 pieces turkey breast, thinly sliced, 5 to 6 ounces in size
Salt & pepper to taste
4 provolone cheese slices or Swiss cheese slices
1 cup luau leaves, steamed for 2 hours with stems removed
1 cup kalua pig
2 sage sprigs
1/2 cup shiitake mushrooms, sliced and sautéed
1 cup all-purpose flour
3 eggs, beaten for egg wash
3 cup panko (Japanese bread crumbs)

With a meat mallet, pound the sliced turkey to an even thickness. (Be careful not to over-pound the pieces). Season the turkey breasts with salt and pepper. Place two slices of provolone cheese on each turkey breast. Top with the steamed luau leaves and kalua pig. Place sage sprigs and sautéed shiitake mushrooms in the center and roll up the turkey breast to form a roulade. Dredge the roulades in the flour, then in the egg wash. Finally coat the roulade with the panko.

In a sauté pan over medium heat, brown the roulade, seam side down. Then brown the other sides as well. Roast in the oven at 350 degrees for 10-12 minutes or until the roulade is hot in the center. Serve with turkey gravy and your favorite accompaniments. Serves 2.

Taro Smashed Potatoes

1 pound taro root, peeled and cubes (large dice)
8 ounces baking potatoes, peeled and cubes (large dice)
1/4 cup butter, softened
1/3 cup heavy cream, warmed
Salt to taste

Steam taro and potatoes until fully cooked, about one hour. When fully cooked, place taro and potatoes in medium size mixing bowl and mash with a wire whisk. Mix in the butter and the warm cream until the potato absorbs all the liquid. The consistency should be light and fluffy. Salt to taste.

Nutritional information unavailable.

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