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Cat's Closet - Recipes: Main Fare

~CAT'S KITCHEN~

~Main Dishes

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TROPICAL MIXED GRILL WITH BANANA-CURRY CHUTNEY

Marinade:

1 cup chicken broth * 2 large shallots thinly sliced * 2 large cloves garlic minced * 2 T tomato paste * 4 T honey * 2 T Dijon mustard * pinch tarragon * 2 T orange juice concentrate * 4 T vinegar * black pepper

Banana Curry Chutney:

1 t olive oil 1 clove garlic, minced * 1 shallot, chopped * 1 t curry powder * 4 bananas, not too ripe, coarsely mashed * 1/4 cup chicken broth * 1/2 t lemon juice * salt and pepper * 1 t rice wine vinegar * honey to taste

4 skinless, boneless chicken breasts * 1 lb pork spareribs, boneless

Preparation:

Simmer chicken broth, shallots & garlic in saucepan over med heat for 7 min. Add remaining ingredients and simmer 5 min. Cool to room temp. Divide the marinade equally into 2 med-size mixing bowls. Add chicken to 1 bowl and pork to another. Wrap bowls with plastic and refrigerate for 1 to 8 hours. Heat a barbecue grill & grill pork and chicken until done. Serve with Banana Curry Chutney on the side. To make chutney: Sauté garlic, shallot & curry powder in olive oil for 2 min. Add chicken broth & bananas and cook 5 more min. Remove from heat & season with lemon juice, salt, pepper, vinegar and honey to taste. Yield: 6-8 servings

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TROPICAL STUFFED CORNISH GAME HENS

4 12- to 16-ounce Cornish hens, thawed * 1 eight-oz can pineapple tidbits, packed in juice * 1 twelve-oz jar red pepper jelly or red currant jelly * 1 T butter * 1 cup chopped onion * 4 cups cooked brown rice * 3/4 cup currants * 3/4 cup chopped macadamia nuts * 1/2 cup chicken broth * 1 to 2 T ginger

Remove giblet packet from Cornish hens; rinse hens with cool water. Drain; set aside. Drain pineapple, reserving juice. Place juice in small saucepan with jelly. Heat over low heat until jelly melts, stirring occasionally. Cook onion in butter in large skillet over medium-high heat until tender. Add rice, pineapple, currants, nuts, broth and ginger; heat thoroughly. Spoon about 2/3 cup mixture into cavity of each hen. Use wooden picks, soaked in water, to enclose filling. Place hens breast side up in roasting pan coated with cooking spray. Baste with jelly mixture. Roast at 400 degrees 10 minutes; reduce oven temperature to 350 degrees & continue roasting 1 hour or until internal temperature registers 180 to 185 degrees, basting every 30 minutes with jelly mixture. Cover remaining stuffing and bake during last 30 minutes of cooking time. Cut hens in half and serve with remaining rice. Makes 6 to 8 servings.

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HAWAIIAN SHRIMP

2 lbs fresh shrimp, peeled & deveined * 40 oz can pineapple chunks in juice * ˝ lb bacon slices, cut in 2" pieces * 2 red peppers, cut in 1" pieces * ˝ lb mushroom caps * 1 pint cherry tomatoes * 8 oz sweet and sour sauce * 16 skewers

Drain pineapple, reserving juice. Combine vegetables and bacon with shrimp on skewers and place in shallow pan. Mix sweet-and-sour sauce with reserved pineapple juice and pour over kabobs. Grill or broil kabobs for 3 to 4 minutes on each side or until cooked. Baste often with sauce. Makes 16 servings

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GRILLED HAWAIIAN SHUTOME WITH BASIL VINAIGRETTE IN AVOCADO RELISH

Vinaigrette:

1/4 cup red wine vinegar * 3/4 cup macadamia nut oil * 1/4 cup basil leaves, chopped * 1 lime, juiced * 3 t ginger, fresh; chopped * Salt and pepper to taste

In bowl, combine red wine vinegar, salt and pepper. Add lime juice, basil and ginger. Slowly add macadamia nut oil and mix well. Set aside.

Relish:

2 large tomatoes, peeled, seeded and cut into small cubes * 1 medium avocado, peeled & cut into small cubes * 2 t fresh ginger, julienne cut * 1 cup Hawaiian ogo (seaweed, fresh; chopped) * 24 cooked asparagus spears, cut into 2" lengths * Salt and pepper to taste

Combine tomato and avocado in medium bowl; add seaweed, asparagus, ginger, salt & pepper. Add vinaigrette and toss lightly to blend. Set aside until at room temperature.

Fish:

4 Hawaiian shutome (swordfish) 8 oz. fillets * 1/2 cup macadamia nut oil * 1 lime, juiced * Salt & pepper to taste

Combine macadamia nut oil, lime juice, salt & pepper. Mix well and brush on both sides of fillets. Grill fish for 3 minutes on each side, or until medium rare. Place fish in center of plate and garnish with relish. Serves four. *Alternate fish: Ahi, Aku, Ono, Opah, Tombo

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RAINBOW OPAKAPAKA

1/2 lb opakapaka (pink snapper) fillet * 1 egg white, beaten * 1 T cornstarch * 1 T salad oil * 3/4 cup salad oil for frying * 1 t minced ginger root * 1/4 cup diced honeydew * 1/4 cup diced cantaloupe * 1/4 cup diced pineapple * 2 T diced red bell pepper * 1/3 cup champagne * 1 t oyster sauce * 1 t sesame oil * Dash of salt and white pepper * 1 T cornstarch * 1 T water

Cut fish into 2 x 1 x 1/2-inch slices. Combine egg white, the 1 T cornstarch, and the 1 T salad oil. Add fish and marinate for 10 min. Heat wok, add the 3/4 cup salad oil. Stir-fry fish until almost done, about 1/2 min. Remove fish and drain most of the oil from wok. To wok, add ginger, fruits, bell pepper, fish, champagne, and seasonings. Combine the 1 T cornstarch with the water; slowly stir into hot mixture. Cook, stirring constantly, until mixture thickens. Makes 2 servings.

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HULI HULI CHICKEN

5 lbs chicken pieces * 1/3 cup ketchup * 1/3 cup soy sauce * 1/2 cup brown sugar * 3 T sherry * 1 piece ginger root, crushed * 1 clove garlic, crushed

Arrange chicken, skin side up, on rack of broiler pan. Broil 6 to 8 inches from unit in electric oven for 10 mintes on each side. Combine remaining ingredients; baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce. Makes 8 to 10 servings.

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ISLAND FISH CAKES WITH WASABI SAUCE

Fish cakes: 1 lb white fish fillet, such as sea bass, snapper or mahi-mahi * 1 3/4 cups panko crumbs, divided * 1/2 cup light mayonnaise * 1/4 cup finely chopped red bell pepper * 2 medium green onions, minced * 2 eggs, lightly beaten * 1 medium clove garlic, peeled and minced * 1/2 t salt * 1/4 t freshly ground white pepper * 2 T olive oil

Sauce: 1/2 cup dry white wine * 1/2 cup chicken broth * 1 t soy sauce * 1/2 t arrowroot dissolved in 1 t water * 3/4 t wasabi powder (Japanese horseradish) dissolved in 1 t water * 1 1/2 T cold butter, cut into pieces

Remove any skin and bones from the fish, then dice finely. Put into a bowl and add 1/2 cup panko crumbs, mayonnaise, bell pepper, green onions, eggs, garlic, salt and pepper. Mix gently. Refrigerate 30 minutes. Form into 6 cakes. Spread the remaining 1 1/4 cups panko crumbs on a plate and dredge the fish cakes on both sides. Refrigerate 30 minutes. While the fish cakes are resting prepare the sauce: Pour the wine and broth into a saucepan and bring to a boil. Reduce the heat slightly and cook at a low boil 3 minutes. Add soy sauce and dissolved arrowroot; simmer a few min until lightly thickened. Remove from heat and stir in dissolved wasabi powder. Whisk in the butter slowly, piece by piece, until smooth. Hold on low heat. Heat a tablespoon oil in each of 2 large nonstick skillets over medium-high heat. When hot, put the fish cakes into the pans and cook about 4 minutes on each side, until golden and cooked through. Spoon the sauce over the cakes and serve.

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HAWAIIAN GRILLED PORK CHOPS

6 or 7 pork chops * 3/4 cup pineapple juice * 1/2 cup soy sauce * 1/3 cup vegetable oil * 1 T garlic powder * 2 T brown sugar

Combine all ingredients, pour over porkchops and let set overnight in refrigerator. When ready to grill, remove chops from marinade, reserving marinade. Grill over low to medium heat, and it will take about 40 to 45 minutes. Turn and baste frequently with marinade.....works great with chicken too.

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OPIHI

1 lb scallops * 1 lemon * 1 lime * 1/4 cup chopped green onions * 1 3/4 cup chopped onion * 1/4 cup coconut cream * 1/4 cup sour cream * 2 T horseradish * 6 lettuce cups * 6 1/4-inch thick slices red onion, center rings removed

Wash and remove any pieces of shell from scallops. Slice thin. Drain and place in bowl. Squeeze juices of lemon and lime over scallops. Let marinate in refrigerator for 2 hours. Drain. Add green onions and onion, coconut cream, sour cream and horseradish. Mix lightly. Chill. Place lettuce cups on salad plate, put red onion rings on lettuce and pile on scallop mixture.

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RECIPES: snacks | main | sides | desserts | drinks

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