Opakapaka Canoe House Recipes

HAWAIIAN HOISIN GLAZED BABY BACK PORK RIBS

Steps:

• Whisk all of the ingredients except the ribs in a large bowl to blend.
• Divide the ribs between 2 large baking dishes.
• Brush with half of the sauce.
• Cover the ribs and remaining sauce separately and refrigerate overnight.
• Preheat the oven to 375°F Transfer the ribs to heavy, large baking sheets.
• Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
• Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
• Transfer the ribs to a platter.
• Cut into individual ribs.
• Serve, passing the remaining sauce separately.
• Chef Alan Wong.
• The New Cuisine Of Hawaii.
• Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine.

OPAKAPAKA CANOE HOUSE

Steps:

• TO MAKE THE NOODLE CAKE:
• Preheat the oven to 350°F
• Bring a large pot of water to a boil over high heat and add the noodles.
• Return to a boil and cook for 2 to 3 minutes, until tender.
• Drain.
• Heat a 5- or 6-inch nonstick skillet or saute pan over high heat.
• While the noodles are still hot, place one-fourth of the noodles in the hot skillet, forming them into a pillow shape with a spatula or slotted spoon.
• Sear for 30 seconds, or until browned; loosen and flip the noodle cake.
• Sear on the second side.
• Remove with a slotted spoon or spatula and place in an ovenproof pan.
• Repeat with the remaining noodles, making a total of 4 cakes.
• Place the noodle cakes in the oven and bake for 15 minutes.
• Set aside; keep warm.
• TO PREPARE THE FILLETS:.
• Preheat the oven to 350°F
• Season the fillets with salt and pepper.
• Heat a large ovenproof sauté pan or skillet over medium-high heat.
• Add 2 tablespoons oil and heat until rippling, then add 1 fillet and sear on each side for 30 seconds.
• Remove the fillet with a spatula and place on an ovenproof dish.
• Repeat with the remaining fillets, adding oil as needed.
• The fish will be seared on the outside, and very rare inside.
• Bake for 15 minutes; set aside and keep warm.
• MAKE THE SAUCE:.
• Heat a large skillet over medium-high heat and add the oil.
• When the oil is hot, add the clams, onion, ginger, garlic, lemongrass and black beans.
• Saute for 1 minute, or until the vegetables are slightly translucent and beginning to brown.
• Pour the wine into the pan and stir to loosen the brown bits from the bottom.
• Add the chili paste, stock, peas, corn, tomato and butter.
• Stir, cover and cook until the clams open, 2 to 3 minutes.
• Remove any clams that have not opened and discard.
• TO SERVE:.
• Place a noodle cake in the center of each of 4 large shallow serving bowls.
• Lean a fish fillet against each cake.
• Spoon clams and sauce over and around the fillets and cakes, dividing the clams equally among the bowls.
• Garnish each with a cilantro sprig and a green onion curl.

OPAKAPAKA CANOE HOUSE

Steps:

• To make the noodle cake: Preheat the oven to 350 F. Bring a large pot of water to a boil over high heat and add the noodles. Return to a boil and cook for 2 to 3 minutes, until tender. Drain. Heat a 5- or 6-inch nonstick skillet or sauté pan over high heat. While the noodles are still hot, place one-fourth of the noodles in the hot skillet, forming them into a pillow shape with a spatula or slotted spoon. Sear for 30 seconds, or until browned; loosen and flip the noodle cake. Sear on the second side. Remove with a slotted spoon or spatula and place in an ovenproof pan. Repeat with the remaining noodles, making a total of 4 cakes. Place the noodle cakes in the oven and bake for 15 minutes. Set aside; keep warm.
• To prepare the fillets: Preheat the oven to 350 F. Season the fillets with salt and pepper. Heat a large ovenproof sauté pan or skillet over medium-high heat. Add 2 tablespoons oil and heat until rippling, then add 1 fillet and sear on each side for 30 seconds. Remove the fillet with a spatula and place on an ovenproof dish. Repeat with the remaining fillets, adding oil as needed. The fish will be seared on the outside, and very rare inside. Bake for 15 minutes; set aside and keep warm.
• Meanwhile, make the sauce: Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the clams, onion, ginger, garlic, lemongrass and black beans. Sauté for 1 minute, or until the vegetables are slightly translucent and beginning to brown. Pour the wine into the pan and stir to loosen the brown bits from the bottom. Add the chili paste, stock, peas, corn, tomato and butter. Stir, cover and cook until the clams open, 2 to 3 minutes. Remove any clams that have not opened and discard.
• To serve: Place a noodle cake in the center of each of 4 large shallow serving bowls. Lean a fish fillet against each cake. Spoon clams and sauce over and around the fillets and cakes, dividing the clams equally among the bowls. Garnish each with a cilantro sprig and a green onion curl.

OPAKAPAKA (SNAPPER) WITH GREEN GRAPES

Steps:

• Lightly flour fish on both sides.
• In a sauté pan over medium heat, add 3 tablespoons butter and 1 tablespoon olive oil.
• When butter foams, add fish to pan.
• Sauté 3 to 4 minutes on one side and turn; continue cooking 3 to 4 minutes until done.
• Remove fish from pan; pour out excess butter.
• Deglaze pan with white wine and lemon juice; reduce liquid by half.
• Add 3 tablespoons chunked butter; swirl into sauce.
• Add more cold butter as needed until saucy.
• Add grapes, then parsley, and pour the sauce over the fish.
• Variations:.
• You can vary the sauce by substituting almonds for the grapes. Simply toast 1/4 cup slivered almonds or chopped Macadamia nuts in a 350* oven for about 10 minutes. Add the nuts to the sauce before serving.