Hawaii cooks Flavors from Roy's Pacific Rim kitchen
Book - 2003
Saved in:
- Subjects
- Published
-
Berkeley :
Ten Speed Press
c2003.
- Language
- English
- Main Author
- Other Authors
- Physical Description
- 165 p. : ill
- Bibliography
- Includes index.
- ISBN
- 9781580084543
- Foreword: The Show and the Book
- Introduction: Defining My Style
- Pantry
- Flavors
- Salty
- Sweet
- Sour, Tart, and Acidic
- Bitter
- Hot and Spicy
- Oceany
- Herbs and Spices
- Core Ingredients
- Fish and Seafood
- Vegetables
- Tofu
- Starches
- Meats
- Ingredients to Add Richness
- Recipes
- Appetizers, Small Plates, and Cocktails
- Work-Charred Edamame
- Aku Tataki
- Shrimp on a Sugar Cane Stick with Pineapple-Mango Jam
- Spicy Chicken Wings
- Shrimp and Scallop Spring Rolls with Champagne-Caviar Sauce
- Seafood Full Moon Dumplings with Crispy Ogo
- Molded Sushi with Unagi and Spicy Crab
- Crab and Taro Cakes with Bearnaise Sauce
- Chuck's Lamb Chops Pupu
- Pineapple Vodka
- Bloody Mary
- Salads
- Roasted Duck Salad with Deep-Fried Tofu and Mango
- Warm Tofu Salad of Wilted Greens and Macadamia Nuts
- Ahi Salad with Miso Dressing
- Cured Salmon and Tomato Salad
- Seared Scallop Salad with Mangoes and Fruit Vinaigrette
- Pickled Mango Vinaigrette
- Entrees
- Grilled Chuck Steak with Pad Thai-Style Noodles
- Asian-Style Spicy Peppercorn Steak
- Portuguese-Style Steak Sandwich with Spicy Soy Dipping Sauce
- Lamb Steaks with Okinawan Sweet Potato Mash and Apple-Curry Sauce
- Mediterranean-Style Lamb with Crispy Ginger
- Roast Pork with Caramelized Pineapple
- Kalua Pork with Taro Sauce and Tofu-Yuba Stir-Fry
- Char Siu Pork Chops with Black Bean Sauce and Stir-Fried Vegetables
- Tuscan-Style Pasta with White Beans and Pork
- Salt-Crusted Cornish Game Hen with Thai Black Rice Risotto
- Steamed Chicken Breast with Vegetables and Soy Vinaigrette
- Pan-Seared Chicken with Honey Sauce, Couscous, and Vegetables
- Hawaiian Plate Lunch: Macaroni Salad, Shichimi Chicken, Thai Pineapple Rice, and Barbecue Salmon
- MediterAsian Saffron Chicken
- Thai-Style Deep-Fried Mullet with Coconut-Curry Sauce and Pineapple Fried Rice
- Ponape Pepper-Crusted Shutome on Cassoulet of Offal
- Mahimahi with Citrus Sauce, Apple Bananas, and Macadamia Nuts
- Lemon Grass-Crusted Hawaiian Shutome and Thai Peanut Sauce
- Chinese-Style Whole Steamed Fish
- Steamed Opakapaka and Salmon with Shrimp Mousse
- Golden Shrimp-Stuffed Tofu
- Fresh Pasta with Shrimp, Pancetta, Anchovy, and Garlic
- Vietnamese-Style Cold Udon with Shrimp
- Shrimp and Clam Linguine with Chile, Lemon Grass, and Black Bean Sauce
- Tea-Infused Shrimp Saute
- Shrimp Risotto
- Crab with Vanilla Sauce
- Hawaiian Cioppino and Crostini with Eastern Rouille
- Kona Cold Lobster with Spicy Mango Sauce
- Stir-Fried Lobster with Spicy Garlic and Black Pepper Sauce
- Desserts
- Lilikoi Pudding Cake
- Hawaiian Creamiscle Panna Cotta and Brown Sugar-Caramel Sauce
- Macadamia Nut Tart with Sugar Crust
- Chocolate Mousse
- Coconut Panna Cotta
- Minted Mango Martini Float with Crystallized Ginger
- White Pirie Mango Tart
- Hot Chocolate Souffle
- Basics
- Chicken Stock
- Toasted Coconut Flakes
- Sauteed Garlic and Garlic Oil
- Sauteed Ginger and Ginger Oil
- Mangoes
- Mung Bean Noodles
- Caramelized Pineapple
- Toasted Rice Powder
- Toasted Sesame Seeds
- Sauteed Shallots and Shallot Oil
- Shrimp Stock
- Teriyaki Sauce
- Tomatoes
- Basic Tomato Sauce
- Taro Leaves
- Veal Stock and Demi-Glace
- Acknowledgments
- About the Author
- Index