Showing posts with label Hawaii. Show all posts
Showing posts with label Hawaii. Show all posts

May 20, 2016

PINEAPPLE CHICKEN KEBABS

Ingredients:
Chicken breasts -2 (skinned, halved and boned)
Pineapple - 1/2 (cut in 1" pieces)
Cooked bacon - 5  slices (cut in half)
Butter - 3 tbsp
Garlic cloves - 2 (smashed and chopped)
 Parsley - 2 tbsp (chopped)
Worcestershire sauce - few drops
Salt and pepper

Method:

  • Preheat oven to 450 F.
  • Cut chicken in 1" pieces. Alternate along with pineapple and bacon on skewers; set aside.
  • Melt butter in small saucepan over medium heat. Stir in garlic, parsley and worcestershire sauce.
  • Set skewers on ovenproof platter and baste with melted butter mixture. Season well with salt and pepper.
  • Cook 12 minutes in oven, turning skewers over once or twice. Baste again if desired.
  • These kebabs serve well with sauteed apples and pine nuts.


February 24, 2016

YOKOHAMA SOUP

Ingredients:
Butter - 2 tbsp
Shallots - 2  tbsp (finely chopped)
All purpose flour - 1 tbsp
Fish stock - 2 cups
Clam juice - 2 cups
Heavy cream - 1/2 cup
Dry white wine - 1/2 cup
Cooked spinach - 2 tsp (finely chopped)
Salt and pepper to taste

For Topping:
Heavy cream - 1 cup (whipped)

Method:

  • Melt butter in a heavy saucepan over medium heat.
  • Add shallots and saute one minute.
  • Sprinkle on flour and cook 5 minutes longer, stirring to prevent scorching.
  • Add remaining soup ingredients. 
  • Bring to a gentle boil  and season to taste.
  • Let soup cool down slightly before pouring into 6 oven proof cup bowls.
  • Top with whipped cream.
  • Quickly place under broiler and glaze until whipped cream is lightly browned.
  • Serve immediately.

December 02, 2015

HAWAIIAN COQUILLES

Ingredients:
Small halibut steaks - 4
Fresh pineapple thick rings - 4
Parsley - 1 tbsp (chopped)
Melted butter - 1 tbsp
Water - 50 ml
Cornstarch - 2 tbsp
Cold water - 60 ml
Hot light cream - 50 ml
Paprika - 1/4 tsp
Tabasco sauce - 1/4 tsp
Mozzarella cheese - 4-6 small squares
Salt and pepper

Method:

  • Pace fish, pineapple, parsley, butter and 2 cups water in frying pan. Cover and bring to boil.
  • Turn fish over; cover and continue cooking 3 minutes over low heat, depending on size.
  • When bone can be removed easily, the halibut is cooked. Remove from pan and set aside.
  • Replace pan . Mix cornstarch with water; stir into liquid and cook 2 to 3 minutes over high heat.
  • Pour cream into frying pan, season and add paprika and tabasco. Cook 2 minutes over medium high heat.
  • Bone and flake fish: add to sauce with mozzarella.
  • Cook 2 minutes over low heat.
  • Serve in scallop shells or on heated plates.
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