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Chipolte Corn Vinaigrette | Kona Lobster Corn Cake | Grilled Ono over Root Vegetable Salad with Kona Orange Vinaigrette | Root Vegetable Salad

Chipolte Corn Vinaigrette
 
  • 1 Tbs Sesame Oil
  • 2 Chipolte Peppers (smoked Jalapenos)
  • 2 cups corn kernels
  • 1/4 cup minced ginger
  • 1/3 cup sushi vinegar
  • 2 Tbs lime juice
  • 11/4 cup peanut oil
  • 2 1/2 Tbs chopped cilantro
  • salt & pepper to taste
  1. Soften chipolte pepper in 1/2 cup of warm
    water (do not discard water) for about 15 minutes.
    Remove chipolte peppers & dice.
  2. In a saute pan, add sesame oil, chipolte peppers and ginger,
    saute for about 2 minutes. Add corn
    kernels and chipolte water,
    saute for an additional 2 minutes.
  3. Remove from heat and puree in food processor.
    Add sushi vinegar and lime juice. Puree corn mixture and
    slowly pour in peanut oil in a steady stream to incorporate into vinaigrette.
  4. Remove from food processor
    and strain through a china cap.
    Add cilantro, season with salt and pepper.
Kona Lobster Corn Cake
  • 1 cup Kona Maine Lobster meat, cooked and diced
  • 1 cup Yukon potato cooked, diced
  • 1/4" 1/4 cup Maui onion diced 1/4"
  • 1/2 cup fresh Maui corn
  • 1/4 cup celery, diced 1/4"
  • 1/2 cup red pepper, diced
  • 1/4" 2 tbs chopped chives
  • 1 tbs chopped dill
  • 2 tbs chopped cilantro
  • 1/2 tsp Cayenne pepper
  • salt and pepper to taste
  • 2 eggs
  • 1/2 cup panko (breadcrumbs)
  1. Mix all ingredients in bowl until thoroughly blended.
  2. Form into 2 oz patties.
  3. Pan fry over medium heat in vegetable oil about 3 minutes on each side.
  4. Serve at once with Chipolte Corn Vinaigrette Recipe to your left

 

 

 

 

Grilled Ono over Root Vegetable Salad
with Kona Orange Vinaigrette
 
  • 4 each Ono fillet (6 oz)
  • 1 cup Herb Marinade
  • 2 cups Root Vegetable Salad
  • 1 cup Miso Vinaigrette
  • 1 cup Kona Orange Vinaigrette
  • 12 each waffle potato chips
  • 1/4 cup parsley, chopped very fine
  • 1 cup Basmati rice, cooked
  1. Marinate Ono fillet in herb marinade 3-5 minutes.
    On a hot grill, grill fillets. As fish
    cooks, continue to coat with remaining marinade.
    Grill about 3 minutes on each side
  2. To plate place 2 oz. Basmati rice in center of plate.
    Place 2 oz. root vegetable salad over rice.
    Lay fish on top of vegetable salad, place another
    11/2 ozof Root Vegetable Salad over ono. Drizzle 1 oz.
    each of Miso Vinaigrette and Kona Orange Vinaigrette around
    fish. Sprinkle chopped parsley around perimeter of plate. Garnish with
    fried potato waffle chips. Serve at once.
 
Root Vegetable Salad
  • 1/2 cup Jicama Root, fine julienne
  • 1/2 cup carrot, fine julienne
  • 1/2 cup cucumber, fine julienne
  • 1/4 cup red onion, fine julienne
  • 1/4 cup kiaware sprouts
  • 1 Tbs cilantro, diced fine
  • 1 tsp ginger, diced fine
  • 1 Tbs Ponzu, Japanese citrus sauce
  • 1 Tbs extra virgin olive oil
  • Mix all ingredients in bowl and refrigerate.
Miso Vinaigrette
  • 1/4 cup soy
  • 1/2 cup white miso paste
  • 1/2 cup sushi vinegar
  • 1 Tbs Maui onion, minced
  • 1/4 Tbs garlic, minced
  • 1 1/2 Tbs sugar
  • 1 1/2 Tbs ginger, minced
  • 1 Tbs green onion, diced very fine
  • 1 tsp cilantro, diced fine
  1. Except for green onion and cilantro.
  2. Mix all ingredients in blender for 45 seconds.
  3. Remove from blender, add cilantro and green onion.
Orange Vinaigrette
  • 11/2 cups orange juice, freshly squeezed
  • 1 Tbs Colmans dry mustard
  • 11/2 Tbs sugar
  • 1/4 cup sushi vinegar
  • 11/2 cup extra virgin olive oil
  • salt & pepper to taste
  1. Mix all ingredients in blender
  2. Slowly add olive oil on low speed in a smooth steady stream.
  3. Season to taste with salt and pepper