BROADCAST DATE: 8/28/05
Recipe from Chef Jim Babian of the Fairmont Orchid Hawaii
Cured Hawaiian Ono, Edamame, Cucumber &
Kaiso salad, Ponzu Sauce and Lemon Aioli
For the cure:
8 oz Ono (fresh, center cut, trimmed)
2 tbsp Hawaiian salt
2 tbsp Granulated sugar
1 tsp Fresh ground black pepper
Pinch of ground coriander
Mix the dry ingredients together to make the cure. Place the fish in a container and cover with the cure. Place another pan on top and slightly weight the fish. This will create a firmer texture. After one-hour turn the fish and re-weight, fish is done in 2 hours. Scrape off any excess cure and slice a thin piece to test for doneness. You can go longer if you like. The longer the cure the stronger the cure flavor will be and the firmer the fish will become.
For the salad:
1/2 C Blanched shucked soybeans
1/2 C Sliced cucumber
1/4 C Ocean seaweed salad
2 tbsp Julienne red bell pepper
1 tbsp Onion
3 tbsp Ponzu sauce
Mix all ingredients together hold for service.
For the lemon aioli (short cut):
3 oz Mayonnaise
1 tsp Lemon zest
1 tsp Lemon juice
Mix together, taste seasonings and adjust with salt and pepper if necessary.
To plate the dish:
Place some of the salad in center of plate; Add 5 or so thin slices of the Ono. Drizzle some of the lemon aioli on top, drizzle Ponzu around and finish with some Tobiko and scallion curls.
Hawaiian Honey Brined Duck Breast Hamakua Mushrooms, Marsala Jus Quinoa Pilaff
For the brine:
2 C Water
2 Tbsp Sea salt
2 Tbsp Brown sugar
2 Bay leaves
1 Tbsp Hawaiian honey
4, 6 oz. Duck breast
Mix all together, bring to a boil and cool. Place Duck breast in brine for 2-3 hours. Saute in non-stick pan until medium rare and skin is crisp, let rest 5 minutes before carving.
For the mushrooms:
1-1/2 C Assorted Hamakua mushrooms
Trim stems. Saute with butter, salt and pepper.
For the Quinoa:
1 Tsp Butter
6 oz Dry Quinoa
1/4 C Diced onion
1/4 C Diced red bell pepper
1/4 C Fresh corn
Salt and Pepper
Simmer Quinoa in boiling salted water until tender, drain and cool. Saute in non-stick pan with onions, red bell peppers, fresh corn, butter, salt and pepper.
For the sauce:
Saute the duck and remove from pan. Pour off any excess fat. Add 1 tsp butter, 1 tbsp chopped shallots, 1 tbsp diced Asian pear, sauté until slightly tender. Add 1.5 ounces of Marsala wine, reduce by half, add 1 ounce of chicken stock and reduce until slightly thickened. Season with salt and fresh ground pepper. You can thicken with corn starch and water if you like.
Spoon 1/4 of the mushrooms on each plate. Slice the duck and fan over half the mushrooms. Place 1/4 of the Quinoa in the center towards the back left and some vegetables to the right, spoon sauce over duck.
BROADCAST DATE 8/21/05
Recipe from Bali by the Sea
Duck Salad with Nalo Greens and Kona Gold Pineapple Tuile
3 oz. Sliced Smoke Duck (available in specialty stores or on-line)
1 1/2 oz Nalo Farms mix greens
1 piece Pineapple tuile (recipe to follow)
1 tbsp Balsamic vinegar (good quality)
1 tbsp Extra Virgin Olive Oil
Arrange sliced duck and greens on a plate and drizzle with vinegar and olive oil around the plate and over the greens. You can season the greens with a little salt. Serve chilled.
Kona Gold Pineapple Tuile
2 oz. Gold pineapple sliced very thin using a very sharp knife or if you have access to a meat slicer that will make it easier. Place the Pineapple on a non-stick baking paper and dry in the oven at 180 degrees until golden and dry. To form a shape you must remove oven and immediately shape it before it cools. Use as a garnish.
Roast Colorado Lamb Loin Wrapped with potato and truffles, grilled Hamakua mushrooms and Truffles
12 oz. Lamb loin
4 oz Mushroom duxelle (recipe to follow)
6 oz Hash brown potato
1 oz Sliced truffles
2 oz Ali Hamakua mushrooms (available in any major grocery store Times, Foodland etc.)
6 oz Caul fat (available at some Chinese markets in China Town)
1 oz Truffle jus (recipe to follow)
4 oz Sauteed fresh vegetables (what ever best in season)
First sear the lamb loin with salt and pepper and let cool. When cool place sliced truffles on top and then cover with mushroom duxelle. Next, using a large sauté pan 12 inches wide, heat about 3 tablespoons of oil over medium heat. Then add the hash brown potatoes making a thin layer. Cook only on one side, when the potatoes are golden remove from heat and cool. Next, spread out the caul fat like a net and place the potato sheet in the center, then the prepped lamb loin and roll it all up and secure with the caul fat net. Next sear on all sides in a sauté pan and roast at 350 degrees for 8 minutes. Then remove from the oven and let rest for 5 minutes before slicing. Arrange on a plate with some fresh sautéed vegetables and grilled Hamakua mushrooms and truffle jus.
6 oz Mushrooms, washed and coarsely chopped
1 oz butter
1/2 oz chopped shallots
In a sauté pan melt the butter. Next add the shallots, sauté for one minute. Then the mushrooms, salt and pepper and continue sautéing until all the liquid has been cooked off, and the mushrooms are dry. Set aside to cool.
3/4 C Port wine
1/2 C Cognac
1/4 C Truffle juice (available on-line from some specialty stores)
2 oz Black truffles, chopped (canned are cheaper, available in specialty stores)
2 C Demi-glaze (rich veal stock available in specialty stores)
4 tbsp Unsalted butter
In a sauce pan reduce the port and Cognac by 1/4. Then add the truffle juice, and the demi-glaze. Bring to a boil and simmer for 10-20 minutes. Next stir in the butter and add salt and pepper to taste.