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Crave | What's Cooking Hawaii?

Seared ahi takes the stage

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.


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