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Pan Seared Foie Gras Pickled Pineapple, Shallot Marmalade and Chiso Leaves Sautéed Ahi Eggplant and Gobo in a Soy Mirin Glaze, Tomato Lomi and Kalamanci Butter Sauce

BROADCAST DATE: 02/16/03

Pan Seared Foie Gras Pickled Pineapple, Shallot Marmalade and Chiso Leaves
From the Kitchen of: Brooke Tadena, Chef de Cuisine,
The Hanohano Room, Sheraton Waikiki Hotel

Duck Foie Gras, cut to 5 large pieces

Cut and score foie gras, season with salt and pepper, sear in a hot pan using no oil, cook until medium to medium rare.

Pickled Pineapple
1/2 medium pineapple, cleaned, diced 1/4"
1/4 c. water
1/4 c. rice vinegar
1/4 c. sugar
1 Tbs. whole ginger, smashed
1 pinch of salt

Combine sugar, vinegar, water and ginger in a pot and bring to a boil, let simmer for 15 minutes. Add pineapple and cook until translucent, season with salt and let cool with liquid. Drain well before using.

Shallot Marmalade
1 c. shallots, cleaned, sliced
1/2 c. honey

Place both ingredients in a pot and bring to a simmer, let cook until most of the liquid is gone and the shallots are left with a gold color.

4 chiso leaves, chiffonade
Mix pineapple with shallot marmalade and chiso leaves, serve at room temperature with hot foie gras.


Sautéed Ahi Eggplant and Gobo in a Soy Mirin Glaze, Tomato Lomi and Kalamanci Butter Sauce
From the Kitchen of: Brooke Tadena, Chef de Cuisine,
The Hanohano Room, Sheraton Waikiki Hotel

    5 pcs. ahi, #1 grade, 6-7 oz.
    salt & pepper, to taste
    2 medium Japanese eggplant, cut into 2" quarters
    1 large gobo, cleaned, cut to matchstick size
    mirin soy sauce (recipe follows)

Season ahi with salt & pepper and sear in a hot pan with vegetable oil, cook until medium to medium rare.

Sautee eggplant and gobo in a very hot pan with vegetable oil until brown and carmelized, add mirin soy sauce and let stew for 1 minute.

    Soy Mirin Sauce
    2 Tbs. sugar
    1 1/2 Tbs. mirin
    1 Tbs. Yamasa soy sauce
    1 pinch red chili flakes

    Mix all ingredients until sugar is dissolved.

    Tomato Lomi
    1 large vine ripe tomato, small diced
    1/2 small Maui onion, minced
    2 stalks green onion, finely chopped
    1/2 lemon, juiced
    pinch of salt

    Mix ingredients together. Adjust seasoning if needed.

    Kalamanci Butter Sauce
    2 shallots, chopped
    1/2 c. white wine
    2 kalamanci limes, juice only
    1 Tbs. Yamasa soy sauce
    1 stick butter (4 oz.)

Reduce shallots and white wine until most of the wine has evaporated, add kalamanci lime juice and soy sauce, bring to a boil and slowly incorporate the butter. Season to taste and strain. Serve warm with ahi and eggplant.