Stage Restaurant executive chef Ron de Guzman and sous-chef Joy Yamane visit the “What’s Cooking Hawaii?” kitchen to demonstrate their Seared Island Ahi “BLT” sandwich and Marcona Almond-Honey Mustard Crusted Colorado Lamb Chop entree.

Kapiolani Community College chef-instructor Grant Sato hosts.

Here are Stage’s recipes for the glaze that tops the chop and the herb crust that covers the glaze.

HONEY MUSTARD GLAZE

• 9 ounces Dijon mustard (1 cup plus 2 tablespoons)
• 7 ounces (about 1/2 cup) honey
• 1/4 cup condensed milk
• 2 teaspoons chopped fresh thyme
• 2 cloves garlic, grated
• Zest of 2-1/2 lemons

Combine ingredients.

HERB CRUST

• 1 cup panko
• 1 tablespoon chopped fresh parsley
• 1-1/2 tablespoons extra-virgin olive oil
• Salt, to taste

Combine ingredients.

“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.