12/10/14 recipe -Taste USA

Wednesday, December 10, 2014

Sauteed Pacific Snapper with Curry Kamuela Tomato Sauce

How to make Sauteed Pacific Snapper with Curry Kamuela Tomato Sauce Recipe

4 SERVINGS

Ingredients:
2 tablespoon Olive oil
2 Garlic cloves, 1/4 inch (.6 cm) dice
1 tablespoon Ginger, minced
1 stalk Lemongrass, chopped
1 tablespoon Fennel seeds
1 tablespoon Red curry paste
4 tablespoons Dry white wine
3 cups Tomatoes, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 cup Heavy cream
To taste Salt and black pepper
4 each Snapper fillets

Method:
Heat 1 tablespoon (1/2 ounce, 14 ml) oil over medium heat.

Add the garlic, ginger, lemongrass, fennel seeds, and curry paste. Cook and stir 2 minutes.

Add the wine and reduce by half.

Add the tomatoes; cook 10 minutes.

Add the cream and bring to a boil.

Puree the sauce and strain through a fine-mesh sieve. Correct consistency (if too thin, reduce by cooking further). Season with salt and pepper. Keep warm.

Heat remaining oil and sauté fish.

Place each fillet on a warm plate and serve with the sauce.

Miso Soup with Taro and Butterfish

How to make Miso Soup with Taro and Butterfish Recipe - Butterfish is also known as black cod or sablefish.

4 SERVINGS

Ingredients:
3 cups Water
3/4 cup Maui Sweet onion, 1/4 inch (.6 cm) dice
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 tablespoon Ginger, slivered
1 cup Taro root, peeled, 1/4 inch (.6 cm) dice
1/4 ounce Dried shrimp
1 tablespoon Dried dashi konbu (kelp), soaked and cut into 1/4-inch (.6 cm) strips
13/4 cups Shiitake mushrooms, 1/2-inch (1.2 cm) slices
1/4 teaspoon Dashi powder, prepared, or 1/4 pkg (0.17 oz, 5 g) hondashi (Japanese fish-flavored soup granules)
1 tablespoon White miso (Japanese fermented soybean paste)
1 cup Tofu, firm, drained, in 1-inch (2.5 cm) cubes
1 cup Butterfish, skinned, in 1-inch (2.5 cm) cubes
1 teaspoon Granulated sugar
to taste Salt and white pepper

Method:
Bring the water, onion, tomato, and ginger to a boil. Reduce heat; simmer for 20 minutes.

Put the taro root in a saucepan, cover with water, and cook until tender. Drain and then add to the soup mixture.

Add the dried shrimp, konbu, mushrooms, and dashi powder. Simmer for 10 minutes.

Add the miso, tofu, butterfish, sugar, salt, and pepper. Cook for 1 minute.

Let the soup stand for 5 minutes before serving.

Chinese Style Steamed Snapper

How to make Chinese Style Steamed Snapper Recipe

4 SERVINGS

Ingredients:
1 Red snapper, whole
To taste Salt and white pepper
13/4 cups Shiitake mushrooms, 1/2-inch (1.2 cm) slices
2 tablespoons Ginger root, thinly sliced
1/2 cup Green onions, sliced
1/2 cup Cilantro, coarsely chopped
1/4 cup Soy sauce
1/4 cup Vegetable oil
1 tablespoon Sesame oil

Method:
Clean and scale the fish. Rinse and pat dry; rub with salt and white pepper.

Scatter shiitake mushrooms over the fish.

Steam fish for 15 minutes or until done. Remove to platter.

Sprinkle with ginger, green onions, and cilantro. Pour soy sauce over the fish.

Heat the vegetable and sesame oils until smoking. Pour hot oil over the steamed fish and serve immediately.

Sweet Potato Puree

How to make Sweet Potato Puree Recipe

4 SERVINGS

Ingredients:
4 cups Sweet potatoes (orange-flesh)
2 tablespoons Butter, unsalted
To taste Salt and black pepper
1/4 cup Heavy cream, warm

Method:
Peel the sweet potatoes and cut into 1-inch (2.5 cm) pieces.

Cover with water, bring to a boil, and cook until they are soft.

Drain well. Run through a food mill and return to a warm pan.

Combine butter, salt, pepper, and enough heavy cream to make a smooth pure´e.

Mango Bread

How to make Mango Bread Recipe

4 SERVINGS

Ingredients:
1 cup All-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
3/4 cup Granulated sugar
1 cup Mango, ripe, 1/2 inch (1.2 cm) dice
2 Eggs, beaten
6 tablespoons Vegetable oil
1/2 teaspoon Vanilla extract
1/2 cup Macadamia nuts, chopped

Method:
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.

Sift the flour, baking soda, cinnamon, and salt together. Set aside.

Combine the sugar, mango, eggs, oil, and vanilla in a separate bowl.

Add the dry ingredients to the wet ingredients, and blend together for about 1 minute. Do not overmix.

Add the macadamia nuts and distribute evenly in the batter.

Pour the mixture into pan. Bake for about 40 to 45 minutes, or until a toothpick comes out clean.

Let the bread cool before serving.

Chicken Long Rice

How to make Chicken Long Rice Recipe

4 SERVINGS

Ingredients:
1 1/2 pounds Chicken thighs, bone-in
1 1/2 quarts Chicken stock
5 teaspoons Ginger, thinly sliced
1 tablespoon Salt
Bean thread noodles (sai fun or mung bean noodles)
1 tablespoon Vegetable oil
1 1/2 cups Maui Sweet onion, thinly sliced
1 Garlic clove, minced
1 1/2 tablespoons Soy sauce
3 tablespoons Green onions, chopped

Method:
Cover the thighs with stock. Add 11/2 tablespoons (21 ml) ginger and the salt. Cover and simmer until just cooked (do not boil).

Allow the chicken thighs to cool in the broth. Remove the chicken thighs, bone the meat, and discard the skin. Cut the chicken into 1-inch (2.5 cm) cubes.

Strain the chicken stock and reserve.

Soak the bean thread noodles in warm water for 10 minutes, or in cold water for 1 hour. Drain.

Heat the oil. Sauté the onion, garlic, and remaining ginger until lightly browned.

Add the noodles and enough reserved chicken stock to cover. Add soy sauce and simmer for 5 minutes. Turn off heat and let stand for 10 minutes.

Cut the bean thread noodles into approximately 3-inch (7.6 cm) lengths, if desired. Add the chicken meat and reheat. Top with green onions before serving.

Tempura Dipping Sauce

How to make Tempura Dipping Sauce Recipe

4 SERVINGS

Ingredients:
1/4 cup Mirin
1/4 cup Soy sauce
1 cup Dashi
1 tablespoon Granulated sugar

Method:
Mix all ingredients.

Vegetable Tempura

How to make Vegetable Tempura Recipe

4 SERVINGS

For the Tempura Batter:
1/2 cup All-purpose flour
1/2 cup Cornstarch
1 Egg
1/2 teaspoon Salt
1/2 cup Cold water
As needed Vegetable oil, for deep-frying
2 1/2 cups Sweet potatoes, peeled, julienned (keep in water to prevent discoloration; pat dry just before using)
1 Japanese eggplant, cut lengthwise into
1/4-inch (.6 cm) slices
1/2 cup Mushrooms, sliced lengthwise into 1/4-inch (.6 cm) thickness
1 cup Zucchini, sliced lengthwise into 1/4-inch (.6 cm) slices

Method:
Stir batter ingredients together. Do not overstir; batter should be lumpy. Let sit 15 minutes.

Heat the oil to 375°F (190°C).

Dip vegetable strips into batter (it does not matter if a few stick together).

Fry until light golden brown, then drain on paper towels.

Serve with soy sauce or Tempura Dipping Sauce

Wasabi Cream Sauce

How to make Wasabi Cream Sauce Recipe

4 SERVINGS

Ingredients:
1 tablespoon Shallot, finely dice
1/2 cup Dry white wine
1/2 cup Fish stock
3/4 cup Heavy cream
1 tablespoon Wasabi powder
2 tablespoons Water
1 tablespoon Cornstarch
to taste Salt and white pepper

Method:
Combine the shallot and wine over medium heat; reduce until almost dry.

Add the stock and reduce by one-third.

Add the cream and wasabi powder. Reduce by one-third.

Combine the water and cornstarch and use to thicken the sauce, if necessary. Stir in.

Macadamia Nut Crusted Mahimahi

How to make Macadamia Nut Crusted Mahimahi Recipe

4 SERVINGS

For the Macadamia Nut Crust:
1 cup Macadamia nuts
1 1/4 cups Panko (Japanese bread crumbs)
to taste Salt and white pepper
4 each Mahimahi fillets, skinned
To taste Salt and white pepper
As needed All-purpose flour
1 Egg, lightly beaten with a little water
As needed Vegetable oil, for frying

Method:
In a food processor, combine the macadamia nuts, panko, salt, and pepper. Blend until the mixture is finely ground.

Season and dredge the fish in flour, egg wash, and the nut mixture, coating each fillet non both sides.

Heat oil and pan-fry the fish over medium-high heat until golden brown on both sides. Remove and drain on paper towels. Serve with Wasabi Cream Sauce

Macadamia Nut Crusted Mahimahi

Pineapple Dipping Sauce

How to make Pineapple Dipping Sauce Recipe - Sambal, a spicy Malaysian condiment, can be eaten with all your Asian dishes, especially rice. Spoon some of the sambal into a small container and add some fresh lime juice.This lime sambal is especially good with grilled fish.

4 SERVINGS

For the Sambal:
10 Hot chiles (Long Hots or 15 to 20 serranos)
2 tablespoons Shrimp paste (toasted)
3/4 teaspoon Salt

For the Sauce:
1/2 cup Pineapple, peeled, 1/4 inch (.6 cm) dice
1/4 cup Granulated sugar
4 tablespoons Cider vinegar
4 tablespoons Water
1 tablespoon Fish sauce

Method:
Wash chiles and discard stems. Allow to air-dry or use papers towels to dry them off.

Roughly cut up the chiles and place in a blender with shrimp paste and salt. Process until ingredients are in very small pieces.

Spoon into a clean container and keep refrigerated.

Combine remaining ingredients, add 1 tablespoon (1/2 ounce, 15 ml) sambal, and chill for 1 hour before serving.

Kalua Pig Spring Rolls

How to make Kalua Pig Spring Rolls Recipe

4 SERVINGS

Ingredients:
1 tablespoon Vegetable oil
1 cup Kalua Pig (see recipe)
1/4 cup Onion, 1/4 inch (.6 cm) dice
1 teaspoon Garlic, minced
3/4 cup Water chestnuts, 1/2 inch (1.2 cm) dice
2 cups Napa cabbage, shredded
1/2 cup Red cabbage, shredded
1/4 cup Green onion, chopped
1 tablespoon Carrot, finely grated
1 tablespoon Oyster sauce
To taste Salt and white pepper
10 Spring roll wrappers
1 Egg, beaten with 1 tablespoon water (egg wash)
As needed Vegetable oil, for frying

Method:
Heat the oil and sauté the pork, onion, and garlic for 2 minutes.

Add the water chestnuts, cabbages, green onion, carrot, and oyster sauce, and cook 3 minutes, until cabbage is tender. Remove from the heat. Adjust seasoning. Drain excess liquid. Cool.

Separate the spring roll wrappers and keep under a slightly damp towel.

Place 2 tablespoons (28 ml) of filling on a wrapper. Fold the nearest edge of wrapper over filling; fold left and right corners toward the center. Roll tightly and seal with the egg wash.

Heat the oil to 375°F (190°C).

Deep-fry the spring rolls until golden brown. Place on paper towels to drain.

Serve with Pineapple Dipping Sauce

Kalua Pig

How to make Kalua Pig Recipe

4 SERVINGS

Ingredients:
2 1/2 pounds Boneless pork butt
2 tablespoons Hawaiian or kosher salt
2 tablespoons Liquid Smoke
2 Garlic cloves, minced
8 Ti leaves, ribs removed (or aluminum foil)

Method:
Preheat the oven to 400°F (205°C).

Score the pork on all sides with 1/4-inch (.6 cm)-deep slits about 1 inch (2.5 cm) apart.

Combine the salt, Liquid Smoke, and garlic.

Rub mixture all around the pork butt. Wrap the pork butt in ti leaves and tie with string to hold in place. Place in appropriate pan and cover tightly with lid or foil.

Bake for 1 hour. Lower temperature to 350°F (175°C) and cook for 2 hours until tender.

Remove from pan. Let cool slightly and shred meat.

Coconut Ginger Carrot Soup

How to make Coconut Ginger Carrot Soup Recipe

4 SERVINGS

Ingredients:
2 tablespoons Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
3 cups Carrots, 1/4 inch (.6 cm) dice
2 tablespoons Ginger, minced
2 cups Sweet potatoes, peeled, 1/2 inch (1.2 cm) dice
3 cups Vegetable or chicken stock
To taste Salt and white pepper
1 tablespoon Lemon juice
1 tablespoon Honey
1/2 can Coconut milk, warm
2 tablespoons Cilantro, chopped

Method:
Heat the oil. Add the onion and cook over medium heat for about 5 minutes.

Add the carrots and ginger, and cook another 5 minutes. Add the sweet potatoes, stock, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook until the carrots and potatoes are tender, about 25 minutes.

Puree until smooth. Reheat on low.

Add the lemon juice, honey, and coconut milk. Mix thoroughly. Add more vegetable stock or chicken stock if the soup is too thick.

Garnish with the cilantro.

Asian Pear and Macadamia Wontons

How to make Asian Pear and Macadamia Wontons Recipe

4 SERVINGS

Ingredients:
1 Asian pear, peeled, seeded, 1/4 inch (.6 cm) dice
2 tablespoons Macadamia nuts, finely chopped
Coconut milk
1 tablespoon Lemon juice
24 Wonton wrappers, cut into circles
as needed Confectioners’ sugar
as needed Honey

Method:
Combine the pear, macadamia nuts, coconut milk, and lemon juice. Simmer this mixture until it is almost dry, about 20 minutes. Set aside to cool.

Place a spoonful of the filling on 1 wonton circle and moisten the exposed wonton wrapper with water. Top with another wonton circle, crimping the edge all the way around to seal it. Repeat with the remaining wonton circles to make 12 wontons. Place them on sheet pan and freeze them for a few minutes to firm up.

Heat the oil to 375°F (190°C).

Deep-fry the wontons until browned and cooked through.

Drain well on paper towels. Dust with sugar and serve with honey.

Steamed Japanese Rice

How to make Steamed Japanese Rice Recipe

4 SERVINGS

Ingredients:
2 cups Japanese short-grain rice
2 cups Water

Method:
Place the rice in a bowl and cover with cold water. Rub the rice with your hand and swirl it vigorously, drain the water. Repeat this step 3 or 4 times until the water is clear.

Drain the rice into a sieve and let it dry for 30 minutes.

Combine the rice and water, and bring to a simmer over high heat. Cover the pan, reduce the heat to moderate, and cook for 15 minutes.

Without opening the lid, reduce the heat to its lowest point and simmer for another 5 minutes.

Without opening the lid, let the rice rest off the heat for another 5 minutes or until ready to serve, before removing the lid.

Fluff the rice with a fork before serving.

Chef Tips:
Japanese nonglutinous short-grain rice (Calrose,Tomaki) brand is the kind most often served in the Islands.When cooked, the rice should end up moist but not mushy, the grains distinct but clinging, making it easier to be lifted on chopsticks. Because it is traditionally eaten with flavorful accompaniments, usually sour, sweet, salty, or spicy, it is cooked without salt.

Sauteed Mixed Vegetables

How to make Sauteed Mixed Vegetables Recipe

4 SERVINGS

Ingredients:
2 tablespoons Olive oil
1 cup Green beans, blanched
1 cup Zucchini, cut in 2-inch (5 cm) sticks
1 cup Red bell pepper, julienned
1 cup Yellow bell pepper, julienned
To taste Salt and white pepper

Method:
Heat the oil in a sauté pan over medium heat. Add the vegetables and sauté until heated through, but not brown.

Season with salt and pepper to taste.

Fried Basil Leaves

How to make Fried Basil Leaves Recipe

4 SERVINGS

Ingredients:
12–18 Basil leaves
as needed Vegetable oil, for deep-frying

Method:
Rinse and thoroughly dry the basil leaves.

Heat the oil to 350°F (175°C).

Fry the basil leaves for a few seconds, until they turn crisp and translucent. Remove them from oil and drain well. (This can be done up to 1 hour in advance.)

Balsamic Soy Glaze

How to make Balsamic Soy Glaze Recipe

4 SERVINGS

Ingredients:
1 cup Balsamic vinegar
1/2 cup Soy sauce

Method:
Combine the vinegar and soy sauce in a nonreactive pan and reduce to a syrup, about 15 minutes.

Lemongrass Beurre Blanc

How to make Lemongrass Beurre Blanc Recipe

4 SERVINGS

Ingredients:
1/2 cup White wine
1 Shallot, minced
1 stalk Lemongrass, cut into 2-inch (5 cm) pieces, then mashed
1/2 cup Butter, cut into 8 pieces
To taste Salt and white pepper

Method:
In a nonreactive saucepan, combine the wine, shallot, and lemongrass. Let the mixture soak for 30 minutes to soften the lemongrass.

Boil until the liquid is almost evaporated. Strain the liquid you should have about 2 tablespoons (1 ounce, 28 g).

Return the liquid to a clean saucepan and bring to a boil. Remove the pan from heat. Start whisking the butter into the liquid, 2 pieces at a time. As one piece of butter is almost melted, add the next 2. If the pan gets too cool, return it to the heat and whisk in all the butter. Season to taste.