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Herbed Crusted Ama Ebi Warm Oyster Mushroom Potato Salad   Serves 6 For the Shrimp Stock: 1/4 cup onion, diced 1 ea carrot, diced 1/2 ea celery stalk, diced Shells from prawns or Ama Ebi 1/4 cup White Wine 1 Tbs tomato paste 2 1/2 cups water or fish stock 1 ea bay leaf 2 sprigs thyme 5 ea peppercorns, crushed To prepare stock: Spray Pam on small sheet pan. Add carrot, onion, celery and roast until lightly brown. Add prawn shells and stir until shells turn pink. Deglaze sheet tray with white wine, place in a stock pot and reduce until dry. Stir in tomato paste; add liquid (water/stock) and spices. Bring to a boil and reduce to a simmer for about 30 minutes. Strain liquid, making sure to press down on the solids in order to extract all the flavor. Return liquid to a saucepan, and over medium-low heat let reduce until liquid yields 11/2 cups. To prepare prawns: Lightly coat prawns in egg wash and dredge in herb mix. In a saute pan over medium heat, cook shrimp for 2 minutes. Remove shrimp from pan and deglaze with sherry vinegar. Let reduce until dry; add shrimp and bring to a boil. Reduce heat. Season with salt, pepper and lemon juice. For the potatoes: 4 ea medium fingerling potatoes, pre-cooked, cut in half and sliced 1 ea Molokai sweet potato, pre-cooked cut in half and sliced 1 Tbs olive oil to taste salt and pepper 1/2 cup roasted red, yellow pepper In a saute pan over medium heat, cook potatoes until golden brown and tender, then add roasted peppers. Keep warm. For the mushrooms: 4 cups oyster or assorted mushrooms, sliced (oysters, cepes, portobello, shiitake, chanterelle) 1 Tbs olive oil 1/4 cup shallots, chopped to taste salt and pepper 2 tsp garlic, chopped In a saute pan over medium-high heat cook mushrooms in small batches until golden brown. Toss in shallots and garlic at the end of each batch, deglaze with stock and season with salt and pepper. Mix the potatoes and mushroom together and keep warm. TO ASSEMBLE In the middle of a shallow bowl place a generous spoonful of the warm potato mushroom salad. Pour over sauce and place two prawns on top.

Herbed Roasted Breast of Free Range Chicken with Puna Goat Cheese, Yukon Gold Potatoes, Arugula, Sherry, Mustard and Pink Peppercorn Vinaigrette

6 each 8-10 chicken breasts (from 5lbs of chicken with rib bones on) 9 each Yukon gold potatoes, par cooked (split) 4 oz olive oil 2 Tbs garlic cloves, roughly chopped 1 tsp salt to taste fresh ground black pepper 6 cups arugula 2 Tbs shallots, diced 1 Tbs Italian parsley 1 Tbs fresh oregano 3 Tbs fresh rosemary, chopped 6 ea Roma tomatoes, cut into quarters & oven dried 11/2 cups herbed Puna goat cheese 12 oz Sherry Mustard Pink Peppercorn Vinaigrette 12 ea basil leaves 6 slices Parma ham, julienne 3 ea red onion, peeled, cut into 1/6 6 oz chicken glaze (chicken stock reduced) 1 Tbs fresh tarragon Preheat oven to 375 degress. Lift the skin of the chicken and season with salt, black pepper, 2 basil leaves and brush each with olive oil. Place chicken on roasting pan and bake for 15 minutes. Let the chicken rest 5 minutes, remove breast bone and finish cooking for another 5 minutes. Reserve. Cut onions into 1/6ths and brush with vinaigrette. Bake for 10-12 minutes at 350 degrees until wilted. Season with salt and pepper. In a small bowl, toss the potatoes with rosemary, garlic, salt and black pepper. Roast in the oven at 375 degrees for 20 minutes. Reserve for plating. Prepare Puna goat cheese by combining in a mixing bowl the softened goat cheese with 1 Tbs Italian parsley, 1 Tbs tarragon, 1 Tbs oregano and Parma ham. Blend until smooth and set aside.

Sherry, Mustard & Pink Peppercorn Vinaigrette

( 2 cups) 2 Tbs Dijon mustard 1 Tbs Pommery mustard 10 oz Extra Virgin Olive Oil 3 oz Sherry Wine Vinegar 1 tsp salt 1/2 tsp freshly ground black pepper 4 Tbs Italian parsley, chopped 1/4 cup pink peppercorn In as stainless steel bowl, whisk the mustard and sherry wine vinegar together. Drizzle in the olive oil. While whisking, blend in salt, pepper, parsley and peppercorns. TO ASSEMBLE: Place 2 Tbs Tbs of the goat cheese under skin of chicken. Heat the chicken in an oven at 350 degress for 7 to 8 minutes, making sure the cheese does not run out under the skin. In a hot saucepan with olive oil, saute the shallots until golden. Let pan cool, add arugula, salt and pepper, making sure the arugula does not wilt. Place the arugula in the center of the plate. Slice the chicken breast 4 times and place on top of the arugula. Set the garlic roast potato, red onion fans and oven dried tomatoes around the chicken glaze.