BROADCAST DATE: 8/28/05
Recipe from Chef Jim Babian of the Fairmont Orchid Hawaii
Cured Hawaiian Ono, Edamame, Cucumber & Kaiso salad, Ponzu Sauce and Lemon Aioli
For the cure:
8 oz Ono (fresh, center cut, trimmed)
2 tbsp Hawaiian salt
2 tbsp Granulated sugar
1 tsp Fresh ground black pepper
Pinch of ground coriander
Mix the dry ingredients together to make the cure. Place the fish in a container and cover with the cure. Place another pan on top and slightly weight the fish. This will create a firmer texture. After one-hour turn the fish and re-weight, fish is done in 2 hours. Scrape off any excess cure and slice a thin piece to test for doneness. You can go longer if you like. The longer the cure the stronger the cure flavor will be and the firmer the fish will become.
For the salad:
1/2 C Blanched shucked soybeans
1/2 C Sliced cucumber
1/4 C Ocean seaweed salad
2 tbsp Julienne red bell pepper
1 tbsp Onion
3 tbsp Ponzu sauce
Mix all ingredients together hold for service.
For the lemon aioli (short cut):
3 oz Mayonnaise
1 tsp Lemon zest
1 tsp Lemon juice
Mix together, taste seasonings and adjust with salt and pepper if necessary.
To plate the dish:
Place some of the salad in center of plate; Add 5 or so thin slices of the Ono. Drizzle some of the lemon aioli on top, drizzle Ponzu around and finish with some Tobiko and scallion curls.
Hawaiian Honey Brined Duck Breast Hamakua Mushrooms, Marsala Jus Quinoa Pilaff
For the brine:
2 C Water
2 Tbsp Sea salt
2 Tbsp Brown sugar
2 Bay leaves
1 Tbsp Hawaiian honey
4, 6 oz. Duck breast
Mix all together, bring to a boil and cool. Place Duck breast in brine for 2-3 hours. Saute in non-stick pan until medium rare and skin is crisp, let rest 5 minutes before carving.
For the mushrooms:
1-1/2 C Assorted Hamakua mushrooms
Trim stems. Saute with butter, salt and pepper.
For the Quinoa:
1 Tsp Butter
6 oz Dry Quinoa
1/4 C Diced onion
1/4 C Diced red bell pepper
1/4 C Fresh corn
Salt and Pepper
Simmer Quinoa in boiling salted water until tender, drain and cool. Saute in non-stick pan with onions, red bell peppers, fresh corn, butter, salt and pepper.
For the sauce:
Saute the duck and remove from pan. Pour off any excess fat. Add 1 tsp butter, 1 tbsp chopped shallots, 1 tbsp diced Asian pear, sauté until slightly tender. Add 1.5 ounces of Marsala wine, reduce by half, add 1 ounce of chicken stock and reduce until slightly thickened. Season with salt and fresh ground pepper. You can thicken with corn starch and water if you like.
Spoon 1/4 of the mushrooms on each plate. Slice the duck and fan over half the mushrooms. Place 1/4 of the Quinoa in the center towards the back left and some vegetables to the right, spoon sauce over duck.
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