This week on Sam Choy’s Kitchen, Sam welcomes Conrad Nonaka, Director of the Culinary Institute of the Pacific promoting Restaurant Week (Nov 15 – 21, 2010). Participating restaurant chefs Kapolanialaimaka S. Kealoha, Executive Chef of Tiki’s Grill & Bar and Khamtan Tanhchaleun, Executive Chef of the Hawaii Prince Hotel Waikiki & Golf Club share featured dishes of the week; Macadamia Nut Mahimahi with Tomato, Basil and Mushroom Orzo & Lemongrass Buerre Blanc & Blackened Oolong Tea New York Strip Loin.
For more info on Restaurant Week, visit www.RestaurantWeekHawaii.com.
Pasta: In a sauté pan, add a little oil. Saute mushrooms, sundried tomato, spinach and tomato. Season to taste. Deglaze with white wine and add the orzo pasta. Add garlic butter and toss well to finish.
Plate: Ladle 2 oz. of the lemongrass buerre blanc into the middle of the plate, spreading it in a circle up to an inch from the edge. In the center of the sauce, spoon approximately 6 oz. of the orzo pasta building a mountain in the center. Place cooked mahi on the top of the mountain.
Garnish: Sprinkle chopped mac nuts, diced red bell peppers and chopped fresh parsley