Sure Save

Print

Pepper Steak (Steak Au Poive) Seared Ahi Sautéed Ahi Eggplant and Gobo in a Soy Mirin Glaze, Tomato Lomi and Kalamanei Butter Sauce Pan Seared Foe Gras Pickled Pineapple, Shallot Marmalade and Chico

BROADCAST DATE: 02/01/04

Pepper Steak (Steak Au Poive)

From the Kitchen of: Chef Brooke Tadena
of the Sheraton Waikiki Hotel, Hanohano Room

4 7oz tenderloin, center cut
Kosher salt
cracked black pepper
2 pc. shallots, minced
1 Tbs. green peppercorn
2 Tbs. dijon mustard
1 oz. brandy
2 oz. heavy cream
6 oz. veal demi glace

Season steak with salt and black pepper. Cook in a hot pan with canola oil. When almost cooked to temperature desired, coat steaks with dijon mustard, add shallots and peppercorns and flame with brandy. Wait until flame goes out and add veal demi glace and heavy cream. Serve sauce on steak.

Seared Ahi

From the Kitchen of: Chef Brooke Tadena
of the Sheraton Waikiki Hotel, Hanohano Room

1 lb. #1 ahi, blocked for sashimi
2 Tbs. cajun spice mix
1 shallot, sliced
2 thyme sprig
1 tarragon sprig
4 oz. white wine
8 oz. butter
salt
pepper

Sauce - reduce wine with shallot and herbs until almost evaporated. Lower heat and slowly add cold butter until sauce is emulsified, season with salt & pepper. Coat ahi with cajun spice mix. Heat a sauté pan until smoking with vegetable oil, add ahi and sear on all sides but keeping middle rare. Slice like sashimi and serve with butter sauce.

Sautéed Ahi Eggplant and Gobo in a Soy Mirin Glaze,
Tomato Lomi and Kalamanei Butter Sauce


From the Kitchen of: Chef Brooke Tadena
of the Sheraton Waikiki Hotel, Hanohano Room

5 pcs. ahi, #1 grade, 6-7 oz

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

2 medium Japanese eggplant, cut into 2" quarters
1 lg. gobo, cleaned, cut to matchstick size

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

Soy Mirin Sauce
2 Tbs. sugar
1 1/2 Tbs. mirin
1 Tbs. Yamaha 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. Yamaha soy sauce
1 4 oz. stick butter

Reduce shallots and white wine until most of the wine has evaporated, add calamanco 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.

Pan Seared Foe Gras Pickled Pineapple,
Shallot Marmalade and Chico Leaves


From the Kitchen of: Chef Brooke Tadena
of the Sheraton Waikiki Hotel, Hanohano Room

Duck Foie Gras, cut to 5 large pcs.

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 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.