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Frozen Mosiac Soufflé Sansei-Style Surf 'n' Turf

BROADCAST DATE: 02/08/04

Frozen Mosiac Soufflé

From the Kitchen of:
Chef Jon Benson of the Hyatt Regency Maui

Grand Marnier Mousse
8 oz. egg yolk
10 oz. powdered sugar
4 oz grand marnier
16 oz. heavy whipping cream
Combine yolks and sugar in bowl over double boiler on stove and whip until doubled in volume.  Add liquor.  Whip cream to medium/hard peaks and gently fold into above mixture.  Refrigerate.

Yellow Cake
1 lb. sugar
12 oz. butter
Cream butter and sugar until smooth.

Add to yellow cake mix
4 oz. milk
14 oz. cake flour
12 oz. eggs
1 oz. vanilla extract
Mix until completely blended.  Spread on parchment covered sheet pan 1/2" thick.  Bake at 350 degrees for 30 minutes.

Chocolate Mousse
8 oz. butter
6 oz. powdered sugar
8 oz. egg yolk
1 lb. semi-sweet chocolate, melted, cool to touch
1 pt. heavy whipping cream
Cream together butter and sugar.  Slowly add egg yolks and blend well until pale yellow in color.  After chocolate is cool, add to mixture.  Whip cream to medium peaks and gently fold into above.  Refrigerate.

Sauce
1 bottle Cabernet Sauvignon
1 c. brown sugar
3 stick cinnamon 
Reduce by 50% over medium heat, remove from stove and chill.
2 pts. fresh strawberries
Cut off stems and slice strawberries.  Marinate in wine reduction for 30 minutes prior to service.

Assembly
Wrap a 5" parchment paper around a muffin cup and stable to secure.  Fill half of one side with Grand Marnier mousse and the other half with chocolate mousse.  After cup is half full, add diced mango, papaya, raspberries and cubed cake.  Continue filling to the brim and freeze overnight.  To serve, remove the parchment paper and take some of the marinated strawberries and put on top.  Garnish with fresh mint, chocolate shavings and powdered sugar.

Sansei-Style Surf 'n' Turf
From the Kitchen of:
Chef Ivan Pahk of Sansei Seafood Restaurant & Sushi Bar

8 3 oz.  medallions of beef tenderloin
4 8/12 jumbo shrimp
1/4 c. red Hawaiian salt, for seasoning
4 Tbs. fresh cracked black pepper, for seasoning
3 Tbs. vegetable oil
3 c. shiitake mushrooms, diced
1/2 c. whipping cream
1 c. veal demi-glaze
2 Tbs. butter
4 c. arugula
2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice
4 Tbs. orange tobiko, for garnish
1/2 c. chive sticks, for garnish
To make the sauce
In a saucepot over high heat, brown the shiitake mushrooms in 2 Tbs. of the vegetable oil until caramelized, about 4 minutes.  Add the whipping cream and reduce by half; this should take about 3 minutes.  Add the veal demi-glaze, turn down the heat to low and simmer for about 4 minutes.  Whisk in the butter until smooth.  Reserve for later.
To prepare the meat and shrimp
Season the beef on both sides with the salt and pepper.  In a hot sauté pan over high heat, sear the meat for about 2 minutes per side.  Remove the meat from the pan and let it rest.  Drain off the fat from the pan, add the remaining 1 Tbs. of vegetable oil to the same pan and cook the salt and pepper seasoned shrimp for about 3 minutes, until just opaque.  Remove from the pan and let rest.
For the salad bed
In a mixing bowl, combine the arugula, olive oil and lemon juice.  Divide the arugula into four equal portions.  Make a bed of the arugula in the center of each place.  lace two medallions of the meat on each bed of arugula.  Ladle 2 Tbs. of sauce onto the meat.  Place the shrimp on top.  Garnish with tobiko and chive sticks.