Posted in
Hawaiis Kitchen -
Hawaii's Kitchen Recipes 1999
Airdate: June 27, 1999
Chai's Island Bistro - Chef: Rodney Uyehara & J.J.
Crunchy Potato Sandwich with Seared Blackened Ahi Caramelized Pearl Onion Ponzu Demiglace
Serves 2
6 oz of fresh Ahi fillet sashimi grade, cut to 2 pieces
Some Cajon spices for seasoning the fish
2 pieces of raw potato
2 Tbs. vegetable oil
1 Tbs. corn starch
4 pieces pearl onions
2 Tbs. veal stock
3/4 Tbs. ponzu sauce
1/2 Tbs. unsalted butter
Season fresh Ahi with Cajon spices and seared in a hot pan for 45 seconds on each side, set aside.
Shred raw potato with the shredder, then rinse in a cold water to keep the natural color of the potato, then dry the potato with a dry cloth and sprinkle with corn starch.
In a medium hot pan, pan fry shredded potato with some vegetable oil until both sides turn into a light brown, set aside. Replete again for 4 times to get 4 pieces of crispy potato.
In another hot pan, sauteed pearl onions with just a dash of oil until the onions caramelize, then add veal stock and ponzu sauce, sauteed for one minute then add butter and turn of the heat.
In a plate, lay one piece of crunchy potato, seared Ahi and another piece of potato, then drizzle with Ponzu Demiglace.
6 oz of fresh Ahi fillet sashimi grade, cut to 2 pieces
Some Cajon spices for seasoning the fish
2 pieces of raw potato
2 Tbs. vegetable oil
1 Tbs. corn starch
4 pieces pearl onions
2 Tbs. veal stock
3/4 Tbs. ponzu sauce
1/2 Tbs. unsalted butter
Season fresh Ahi with Cajon spices and seared in a hot pan for 45 seconds on each side, set aside.
Shred raw potato with the shredder, then rinse in a cold water to keep the natural color of the potato, then dry the potato with a dry cloth and sprinkle with corn starch.
In a medium hot pan, pan fry shredded potato with some vegetable oil until both sides turn into a light brown, set aside. Replete again for 4 times to get 4 pieces of crispy potato.
In another hot pan, sauteed pearl onions with just a dash of oil until the onions caramelize, then add veal stock and ponzu sauce, sauteed for one minute then add butter and turn of the heat.
In a plate, lay one piece of crunchy potato, seared Ahi and another piece of potato, then drizzle with Ponzu Demiglace.
Pyramid Chocolate Mousse
Serves 4
4 oz bitter sweet chocolate
1 Tbs. unslated butter
2 egg yolks
6 oz heavy cream
In a medium size stainless steel mixing bowl add chocolate and butter. Put on top of a boiling pot of water until the chocolate and butter are melted, set aside.
Whip the heavy cream in a mixing bowl until the cream is stiff. Slowly add the melted chocolate by using folding method until mousse is smooth to a same color.
Pour the mousse into a glass or any mold and chill for a few hours before serving. Garnish with some fresh berries.
4 oz bitter sweet chocolate
1 Tbs. unslated butter
2 egg yolks
6 oz heavy cream
In a medium size stainless steel mixing bowl add chocolate and butter. Put on top of a boiling pot of water until the chocolate and butter are melted, set aside.
Whip the heavy cream in a mixing bowl until the cream is stiff. Slowly add the melted chocolate by using folding method until mousse is smooth to a same color.
Pour the mousse into a glass or any mold and chill for a few hours before serving. Garnish with some fresh berries.
Kataifi & Macadamia Nuts Crusted Black Tiger Prawns
Served with Big Island Baby Greens, Pineapple Vinaigrette
Serves 4
8 pieces of jumbo black tiger prawns, peeled
1/4 Tbs. lemon juice
Pinch of salt & pepper to taste
8 pieces of bamboo sticks
2 Tbs. all purpose flour
1 Tbs. corn starch
1 whole egg
4 Tbs. cold water
1 box of Kataifi (Shredded Firo Dough) or any thin noodles
4 cup of vegetable oil for deep fry
Marinate the prawns with lemon juice, salt and pepper, the acid from the lemon juice will make the meat of shrimp crunchy. Skewer the prawns with bamboo stick then set aside.
In a bowl combine flour, corn starch, egg and cold water together.
Dip the prawn in the batter then wrap with the Kataifi, repeat to finish all the prawns.
In a wok or deep fryer preheat the oil at about 375 F, then fry the prawns for a few minutes or until you get a light brown color and serve with pineapple vinaigrette.
Garnish with pineapple and mixed salad
Pineapple Vinaigrette Ingredients:
1/2 cup pineapple juice
1Tbs. sugar
1Tbs. white vinegar
pinch of salt
dash of Tabasco
In a pot combine all ingredients together and bring it to a boil and simmer for a few minutes. Serve at room temperature.
8 pieces of jumbo black tiger prawns, peeled
1/4 Tbs. lemon juice
Pinch of salt & pepper to taste
8 pieces of bamboo sticks
2 Tbs. all purpose flour
1 Tbs. corn starch
1 whole egg
4 Tbs. cold water
1 box of Kataifi (Shredded Firo Dough) or any thin noodles
4 cup of vegetable oil for deep fry
Marinate the prawns with lemon juice, salt and pepper, the acid from the lemon juice will make the meat of shrimp crunchy. Skewer the prawns with bamboo stick then set aside.
In a bowl combine flour, corn starch, egg and cold water together.
Dip the prawn in the batter then wrap with the Kataifi, repeat to finish all the prawns.
In a wok or deep fryer preheat the oil at about 375 F, then fry the prawns for a few minutes or until you get a light brown color and serve with pineapple vinaigrette.
Garnish with pineapple and mixed salad
Pineapple Vinaigrette Ingredients:
1/2 cup pineapple juice
1Tbs. sugar
1Tbs. white vinegar
pinch of salt
dash of Tabasco
In a pot combine all ingredients together and bring it to a boil and simmer for a few minutes. Serve at room temperature.
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