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Seared Wagyu Striploin with Hamakua Mushroom Sauce Pan Seared Onaga with Island Spring Succotash, with Warm Potato Salad and Braised Waimanalo Baby Romaine

Seared Wagyu Striploin with Hamakua Mushroom Sauce
From the Kitchen of: Diamond Head Grill

Hamakua Mushroom Sauce

1 c. demi glace
4 oz. marsala wine
2 Tbs. shallots, minced
1 c. Hamakua mushrooms
3 Tbs. unsalted butter
2 Tbs. chopped herbs, thyme, Italian parsley, chives
salt & pepper, to taste

Melt 1 Tbs. butter into warm sauté pan, add shallots and mushrooms. Sauté over medium heat approximately 3 minutes. Add chopped herbs. Add marsala wine and reduce until it is a syrup "au sec". Add demi glace and simmer approximately 1 minute. Swirl in remaining butter, check seasoning and serve.

Swiss Chard

2 c. Maui Bright Lights Swiss Chard Sliced
2 Tbs. unsalted butter
salt & pepper, to taste
Melt butter into hot pan. Sauté chard over high head approximately 2 minutes. Add salt & pepper, to taste.

Wagyu

1 pc. wagyu beef, 1" thick
salt & pepper, to taste
1 oz. peanut oil
Sear beef in hot pan approximately 2 minutes on each side. Allow to cool for 2 minutes. Slice thinly.

Pan Seared Onaga with Island Spring Succotash, with
Warm Potato Salad and Braised Waimanalo Baby Romaine
From the Kitchen of: Diamond Head Grill
Warm Potato Salad

2 c. red bliss potatoes with skin, diced
1/4 c. sour cream
2 Tbs. fresh parsley, chopped
2 Tbs. chives, minced
salt & pepper, to taste

Dice potatoes into 1/4" squares and boil in water until done. Strain and place on plate in refrigerator to cool. When cool, toss in a bowl with remaining ingredients until thoroughly mixed. When ready to serve, microwave potato salad until warm and place slightly off-center of plate.

Braised Baby Romaine

2 head baby romaine
2 Tbs. unsalted butter
salt & pepper, to taste

Slice lettuce along the cross section into 1/4" wide strips. Add butter into warm sauté pan and cook lettuce, stirring until it begins to wilt. Remove from heat. Put on a plate line with paper towels to absorb excess moisture. When ready to serve, place a mound of braised lettuce next to the warm potato salad on the plate.

Succotash

2 c. fresh Kahuku corn, removed from cob
1/4 c. roasted red bell pepper, diced small
1/2 c. edamame or lima beans
1/4 c. red onions, finely diced
3 Tbs. fresh parsley, chopped
1 Tbs. fresh thyme, chopped
2 Tbs unsalted butter
salt & pepper, to taste

Melt butter in sauté pan and add all remaining ingredients. Stir until hot. Place 1/4 of mixture in between braised lettuce and potato salad on plate.

Onaga

1/2 to 2 lbs. onaga with skin
2 oz. peanut oil
salt & pepper, to taste

When fish is still on one side, rub skin with a clean towel from the head to the tail to remove excess moisture from skin. Cut fish into 4 equal pieces. Season on both sides to your preference. Add oil to a hot pan. Over medium heat, cook fish with skin-side down first until skin turns golden brown and crispy. Turn fish over and cook to desired level of doneness. Place fish leaning against other ingredients on plate so you can see each of the ingredients.

Buerre Blanc Sauce

1 oz. truffle oil
1 c. chardonnay
1 bay leaf
1 sprig thyme
1 sprig parsley
juice of 1/2 lemon
5 pcs. whole black peppercorns
1 stick (1/4 lb.) unsalted butter, diced into 1/4" cubes
salt & pepper, to taste

Place all ingredients except truffle oil, salt & butter into a small sauce pot. Simmer and reduce until the liquid reaches a syrup-like consistency. Lower heat to low and start adding in cubes of butter. Wisk until cube is completely incorporated into sauce before adding another. Gradually the sauce will develop a smooth creamy consistency. When all the butter is incorporated, remove from heat and season sauce to your preference. Pour 1/4 of sauce around ingredients on each plate and drizzle sauce with truffle oil.