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.