The recipes on the July 11 episode of “Hawai‘i’s Kitchen” included pepper steak, seared ‘ahi, foie gras and sauces for each dish. The show was a rebroadcast from February. This time around, use the recipes for a romantic dinner or evening party.
Chef Brooke Tadena of the Sheraton Waikiki Hotel, Hanohano Restaurant, shared these specialties.
“Hawai‘i’s Kitchen” is regularly broadcast Sundays at 5:30 p.m. on KHON–2.
Pepper Steak (Steak Au Poive) Four 7-ounce center cut tenderloins Kosher salt Cracked black pepper 2 shallots, minced 1 tbsp. green peppercorn 2 tbsp. Dijon mustard 1 ounce brandy 2 ounces heavy cream 6 ounces veal demi glace Season steak with salt and black pepper. Cook in a hot pan with canola oil.
When almost cooked to temperature desired, coat steaks with Dijon mustard, add shallots and peppercorns and flame with brandy. Wait until flame goes out and add veal demi glace and heavy cream. Serve sauce over steak.
Seared ‘Ahi 1 pound Grade 1 ‘ahi, cut into blocks for sashimi 2 tbsp. Cajun spice mix 1 shallot, sliced 2 sprigs of thyme 1 sprig of tarragon 4 ounces white wine 8 ounces butter Salt and pepper Reduce wine with shallot and herbs until almost evaporated. Lower heat and slowly add cold butter until sauce is emulsified, season with salt and pepper. Coat ‘ahi with cajun spice mix. Heat a sauté pan until smoking with vegetable oil, add ‘ahi and sear on all sides but keeping middle rare.
Slice like sashimi and serve with butter sauce.
Sautéed ‘Ahi in Mirin Glaze with Vegetables 5 pieces Grade 1 ‘ahi, 6–7 ounces each 2 medium Japanese eggplant, cut into 2-inch quarters 1 large stalk gobo, cleaned, cut to matchstick size Season ‘ahi with salt and pepper and sear in a hot pan with vegetable oil, cook until medium to medium rare.
Sauté eggplant and gobo in a very hot pan with vegetable oil until brown and caramelized, add mirin soy sauce and let stew for 1 minute.
Soy Mirin Sauce 2 tbsp. sugar 1› tbsp. mirin 1 tbsp. Yamaha soy sauce 1 pinch red chili flakes Mix all ingredients until sugar is dissolved.
Tomato Lomi 1 large vine-ripened tomato, diced in small pieces Half a small Maui onion, minced 2 stalks green onion, finely chopped Juice of half a lemon Pinch of salt Mix ingredients together. Adjust seasoning if needed.
Kalamanci Butter Sauce 2 shallots, chopped › cup white wine 2 kalamanci limes, juice only 1 tbsp. Yamaha soy sauce 4 ounces butter Reduce shallots and white wine until most of the wine has evaporated, add calamanco lime juice and soy sauce, bring to a boil and slowly incorporate the butter.
Season to taste and strain.
Serve warm with ‘ahi and eggplant.
Pan-seared Foie Gras Duck foie gras, cut into five large pieces Cut and score foie gras, season with salt and pepper, sear in a hot pan using no oil, cook until medium to medium rare.
Pickled Pineapple Half a medium pineapple, cleaned and diced into quarter-inch pieces . cup water . cup rice vinegar . cup sugar 1 tbsp. whole ginger, smashed Pinch of salt Combine sugar, vinegar, water and ginger in a pot and bring to a boil, let simmer for 15 minutes.
Add pineapple and cook until translucent, season with salt and let cool with liquid.
Drain well before using.
Shallot Marmalade 1 cup shallots, cleaned, sliced › cup honey Place both ingredients in a pot and bring to a simmer, let cook until most of the liquid is gone and the shallots are left with a gold color.
4 chiso leaves, chiffonade Mix pineapple with shallot marmalade and chiso leaves, serve at room temperature
