Recipes from Feb. 15, 2007
Fresh Flavors is featured in Hawaii’s Kitchen on KHON2 Hawaii’s
morning news on the first and third Thursdays of each month. Sponsored by HMSA.
For more recipes, visit Island Scene Online.
Four-Seeded Salmon
4 salmon filets, 1-inch thick (about 1 lb.)
2 tsp. soy sauce or reduced-sodium soy sauce
2 Tbsp. sesame seeds
1/2 tsp. black mustard seeds
1 tsp. poppy seeds
1/2 tsp. fennel seeds
2 tsp. vegetable oil
Marinate salmon filets in soy sauce 10 minutes. In a small bowl, mix seeds
and pour on a plate. Dredge one side of each filet in seed mix, thoroughly
coating one side. Heat oil in a large pan over medium heat. Place salmon
seed-side-down in hot pan. Cook until seeds begin to brown, about 3 minutes,
then turn. Pour marinating juices into pan and cook until juices evaporate.
Continue to cook until brown and just cooked through, about 4 - 8 minutes.
back to top
Risotto With Kabocha and Miso
4 cups Japanese stock (or 1 tsp. dashi no moto plus 4 cups water)
8 oz. kabocha, diced 1/2 inch (about 2 cups)
Hot water
1 Tbsp. vegetable oil
1 cup Arborio rice
1/4 cup sake
1/4 cup garlic chives, minced
2 – 3 tsp. white miso dissolved in 1/4 cup cold water
Cook kabocha in 1/2 cup stock just until tender. Heat remaining stock
until hot but not boiling. Preheat a heavy-bottomed sauté pan
over medium heat; add oil. Add rice and stir until lightly toasted,
about 4 to 6 minutes. Stir in sake. Add stock 1/2 cup at a time, stirring
after each addition until absorbed. Add garlic chives about halfway through
cooking process. If all stock is used and rice is not completely cooked, add
hot water as needed, 1/2 cup at a time. Rice is done when grains are a little
firm and sauce is creamy, about 20 to 30 minutes. Remove pan from heat and
stir in kabocha and miso mixture. Serve immediately. Makes 4 servings.
back to top
Japanese Stock
4 1/2 cups water
6 x 7-inch piece dashi konbu, cut in half, or 24 inches nishime konbu
2 x 1-inch piece ginger, sliced and crushed lightly
2 dried shiitake mushrooms
1 /4 tsp. grated lemon zest
4 (0.1 oz.) packets (1/2 cup packed) shaved bonito flakes
In saucepan, bring water, konbu, ginger, shiitake mushrooms and lemon
zest to a boil. Turn off heat, add bonito flakes, cover, and let steep
45 minutes. Strain soup, squeezing as much liquid out of solids as possible.
Discard solids. Cool stock and store in refrigerator or freezer.
Makes about 4 cups.
back to top
Barley Risotto with Alii Mushrooms and Kabocha
4 oz. Alii mushrooms*, diced 1/4 inch (may substitute crimini or portabello)
2 Tbsp. olive oil
3/4 cup finely chopped onion
2 stalks celery, diced 1/4 inch
2 cloves garlic, minced
1 cup pearled barley, washed and drained
14 1/2 oz. can reduced-sodium chicken broth
2 cups water
2 sprigs fresh sage
2 sprigs fresh thyme
1 1/2 cups peeled, seeded, diced (1/4 inch) kabocha
1/3 cup freshly grated Parmesan or Pecorino Romano cheese
Minced parsley and mint
Sauté mushrooms in oil until browned. Add onion and sauté until
translucent. Stir in celery and garlic; sauté 1 minute. Add barley,
broth, water, sage and thyme; bring to a boil. Reduce heat and simmer, uncovered,
40 minutes. Stir in kabocha and cook until tender, about 10 minutes. Remove from
heat; remove sage and thyme. Mixture should be creamy; add hot water if too thick.
Stir in cheese, parsley and mint. Serve with Crispy Kale.
*Alii mushrooms is a product of Hamakua Mushrooms on the Big Island.
back to top
Crispy Kale
Fresh kale – stems removed and torn into bite-sized pieces (4 cups)
1 Tbsp. olive oil
1 tsp. lemon juice
1/2 tsp. garlic salt
Preheat oven to 450 degrees F. Make sure kale is dry; pat with paper
towels or use a salad spinner, if necessary. Toss all ingredients together
thoroughly. Spread evenly in a thin layer on a baking sheet. Bake about 15
minutes or until crisp, stirring every 5 minutes. Cool uncovered.
Makes 4 servings.
back to top
Wild Rice and Choy Sum Enchilada Casserole
3 oz. wild rice (1/2 cup)
2 cloves garlic
1 tsp. vegetable oil
1 Tbsp. tomato paste
1 lb. choy sum, chopped
1/2 bell pepper, small dice
4 oz. mushroom, sliced
1 3/4 cups Kabocha Red Chile Sauce, divided
8 corn tortillas
1 cup reduced-fat cheddar cheese, divided
Boil wild rice until tender, about 40 minutes. Set aside. Preheat oven
to 350 degrees F. Sauté garlic in oil briefly; add tomato paste,
choy sum, bell pepper and mushrooms. Cook until choy sum is wilted and
most of the liquid evaporates. Remove from heat; stir in 1/2 cup Kabocha
Red Chile Sauce. Prepare an 8-by-8-inch baking pan with cooking spray;
line with four tortillas. Spread tortillas evenly with choy sum mixture,
cooked wild rice, and 1/2 cup cheese. Top with remaining tortillas; spray
with cooking spray. Spread with remaining Kabocha Red Chile Sauce and cheese.
Bake, covered, 30 minutes. Uncover and let rest briefly before cutting.
Makes 4 servings.
Serving suggestion: Serve on a bed of lettuce topped with plain yogurt,
diced tomato and chopped onions.
back to top
Kabocha Red Chile Sauce
1 onion, diced
1 tsp. vegetable oil
6 cloves garlic, crushed
1 Tbsp. all-purpose flour
2 Tbsp. Ancho chile powder
2 Tbsp. paprika
2 tsp. cumin
1 tsp. dried oregano
1 tsp. cinnamon
6 oz. kabocha pumpkin, diced 1 inch (about 3/4 cup)
1 tomato, diced
2 cups reduced-sodium chicken broth
1 tsp. lemon juice
1 Tbsp. peanut butter
Sauté onion in oil until brown. Add garlic and sauté 1
minutes. Add flour and stir to coat onions. Stir in chile powder, paprika,
cumin, oregano, cinnamon and kabocha; mix well. Add tomato and broth; bring
to a boil stirring constantly. Reduce heat and simmer until kabocha is tender,
about 10 minutes. Remove from heat; stir in lemon juice and peanut butter. Adjust
seasoning to taste. Cool. If desired, process with a hand blender for a smooth
texture. Makes 3 1/2 cups.
back to top
Spanish Stew with Saffron-Scented Millet
Large pinch of saffron
1 cup reduced-sodium chicken broth, heated
12 oz. chicken tenders, cut bite-sized (or fresh fish, shrimp or combination)
1 3/4 cups Kabocha Red Chile Sauce
1 cup millet
1 cup water
1 Tbsp. butter
2 oz. Portuguese sausage, diced small
3 or 4 cloves garlic, minced
1/2 tsp. fennel seed, ground
1 cup white wine
1 cup cherry tomatoes, or 1 large tomato diced bite-sized
1 cup soybeans, cooked and shelled
3 cups diced asparagus, or combination of bell pepper, broccoli, snow peas
Minced parsley and dill
Steep saffron in hot chicken broth 5 minutes or more. In a small bowl,
marinate chicken in Kabocha Red Chile Sauce 15 to 30 minutes. In a medium
saucepan, bring broth, millet, water and butter to a boil. Cover and simmer
20 minutes or until liquid is absorbed. Turn off heat and let stand 10 minutes.
In a large saucepan over medium-high heat, cook Portuguese sausage until brown.
Add garlic and fennel seeds; sauté 1 minute, then add wine. Stir in chicken
with marinade; bring to a boil. Stir in tomatoes, soybeans, and asparagus. Reduce
heat to medium and cook, uncovered, 10 minutes. Before serving, fluff millet with
a fork and garnish stew with minced parsley and dill.
back to top