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Lobster & Hearts of Palm Salad Pan Seared Opakapaka and Kona Prawns with Sweet Chili Beurre Blanc, Green Papaya Slaw and Fermented Black Beans

BROADCAST DATE: 06/22/03

Lobster & Hearts of Palm Salad
From the Kitchen of:
Chef Noah Bekofsky of Kapalua Bay Hotel

2 Tbs. miso
1 tsp. garlic, chopped
1 c. shallots, chopped
3/4 c. sherry vinegar
1 c. canola oil
juice of 1/2 lime
1 Tbs. herbs, chopped
1 tsp. honey
salt, to taste
pepper, to taste

Combine all ingredients except oil and whisk. Slowly whisk in canola oil and season with salt and fresh creaked pepper.

1 - 1 1/2 lb. lobster, cooked and removed from shell
1/2 head radicchio, shredded
1/2 c. hearts of palm, sliced
1/2 c. corn shoots
1/2 pea shoots
1/2 c. tomato, julianne
1 Tbs. herbs, chopped

In a large bowl, mix the lobster and all ingredients except vinaigrette. Lightly drizzle in vinaigrette to taste and garnish with a few chucks of lobster around. For the garnish, scatter a few lobster chunks around with a little vinaigrette and put one claw on top of salad.

Pan Seared Opakapaka and Kona Prawns with Sweet Chili Beurre Blanc, Green Papaya Slaw and Fermented Black Beans
From the Kitchen of:
Chef Noah Bekofsky of Kapalua Bay Hotel

2 pcs. filet opakapaka, 6 oz. each
4 large Kona prawns
2 c. green papaya, shredded
3/4 c. carrots, shredded
3/4 c. red onion, sliced
1/2 c. tri color pepper, sliced
1/4 c. Hawaiian chili water
3 Tbs. rice wine vinegar
3 Tbs. herbs, chopped
2 Tbs. canola oil
5 Tbs. sweet unsalted butter
2 Tbs. sweet chili sauce
1 Tbs. fermented black beans
salt, to taste
pepper, to taste
1/2 c. green pea shoots

Heat sauté pan over medium heat and add canola oil. Season the opakapaka with salt & pepper. Sear face down until golden brown then turn. Add the prawns and cook for about 30 seconds on each side or until slightly crispy. Add 1 Tbs. butter, 1/4 c. white wine and chopped fresh herbs. Bring to a boil and put in 400 degree oven for 4-6 minutes or until fish is cooked through.

Papaya Slaw
Combine papaya, onion, pepper, carrots and mix. Pour in chili water and rice vinegar. Season with salt & pepper and let sit. Just before serving, add the pea shoots and place mixture in the middle of the plate.

Beurre Blanc
3/4 c. white wine in medium heat sauté pan and reduce by 3/4. Whisk in butter and season. Finish with the sweet chili sauce and pour over prawns and fish while it is still warm. Garnish with fresh ogo and fermented black beans.