HONOLULU (HawaiiNewsNow) - For this edition of "Ask Will, Not Grace", executive chef William Chen from Hawaii Freshbox (@hifreshbox) shows us how to add flavor to your rice. Whether you cook it on the stove or in a rice cooker, Will recommends that you add soup stock instead of water. He shows us how to make a healthy forbidden rice dish with turkey. For more information, you can check out their website HIFreshbox.com.
We also welcome Olympic gold medal winner Brian Boitano to the kitchen. The figure skater is in town with Kristi Yamaguchi for an upcoming show at the Blaisdell. So, what would Brian Boitano make? He showed us how to make a Dark Chocolate Bourbon Pecan Pie. The recipe is below.
2 cups of all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
¾ cup (1 ½ sticks) cold butter, diced
¾ cup dark corn syrup
1 teaspoon maple syrup
½ cup sugar
3 large eggs
2 teaspoons vanilla extract
¼ cup bourbon
4 tablespoons melted butter
¼ teaspoon salt
1 ½ cups chopped pecans
½ cup pecan halves
5 ounces bittersweet chocolate morsels, chopped
For dough: Place the flour, sugar, and salt in a food processor and pulse until combined. Add the butter and pulse until it resembles coarse meal. Drizzle 4-5 tablespoons ice water and pulse until dough begins to form. Gather the dough, form a disk and wrap in plastic. Place in refrigerator for at least 30 minutes.
Preheat oven to 400 degrees. Blind bake the crust by rolling out the dough to a 13 inch round and place in a 9 inch pie plate. Trim and crimp the edges. Line the crust with parchment paper and fill with pie weights. Bake for 10 minutes. Remove pie weights and bake for 5 more minutes. Let cool for at least 5 minutes.
For filling: In a medium bowl, combine the corn syrup, maple syrup, sugar, eggs, vanilla, bourbon, melted butter, and salt.
After the crust is done blind baking, lower oven temp to 350 degrees. Cover the bottom of the crust with the chopped nuts and chocolate. Pour the filling mixture over the top. Lay pecan halves in a decorative fashion over the top. Bake for 45 minutes. Let cool and for one hour. This pie will keep for several days.