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Macadamia Nut Mahimahi with Tomato, Basil and Mushroom Orzo and Lemongrass Buerre Blanc

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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.

 
Macadamia Nut Mahimahi with Tomato, Basil and Mushroom Orzo and Lemongrass Buerre Blanc 
  • 7 oz. Fresh Mahimahi
  • 1½ oz. Macadamia nuts
  • 5 oz. Orzo Pasta
  • 3 oz. Tomato
  • 3 oz. Mushrooms
  • 2 oz. Sundried Tomato
  • 4 oz. Lemongrass
  • 2 oz. Buerre Blanc
  • 2 oz. Spinach
  • 2 oz. White Wine
  • 2 oz. Garlic Butter
  • 2 oz. Egg Whites
  • 1½ oz. Panko
Fish:  Roll seasoned Mahimahi filet in egg whites. Roll in Panko and Macadamia nut mixture. Sear the both sides of mahi until golden brown.  Finish in the oven at 350 degrees for 8-10 mins.

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

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Blackened Oolong Tea New York Strip Loin

(Roasted medallions of Strip Loin on a bed of Hamakua Shiitake Mushroom-Miso Risotto served with Ginger-Madagascar Sauce accompanied with Kahuku Soy Beans, Confit of Shallots and Garlic)
 6 oz. New York Strip Loin ♦1 oz. Oolong Tea Spice ♦ 2 oz. Ginger Madagascar Sauce
Cajun Oolong Tea Spice:
  • 4 Tbsp Oolong Tea
  • 10 tsp Paprika
  • 1 tsp White Pepper
  • 1 tsp Black Pepper
  • 2 tsp Cayenne Pepper
  • 2 tsp Garlic Salt
  • 2 tsp Onion Salt
  • 1 tsp Oregano Powder
  • 1 tsp Marjoram Powder
  • 1 tsp Thyme Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Chili Powder
  • 1 tsp Salt
Mix ingredients well.
 
  • Ginger Madagascar Sauce:
  • 2 oz. Garlic, chopped
  • 3 oz. Shallots, chopped
  • 2 oz. Ginger, chopped
  • 6 oz. Madeira Wine
  • 1 ea. Bay Leaf
  • 1 sprig Thyme
  • 1 quarts Veal Stock
  • 3 oz. Whipping Cream
  • 2 oz. Green Peppercorn, crushed

Sweat the garlic, shallots and ginger for 1 to 2 minutes.  Add wine, bay leaf and thyme.  Reduce 1/3.  Add veal stock and bring to a boil.  Simmer for 15 minutes.  Add whipping cream and simmer for another 5 minutes.  Add in the green peppercorn.

Miso-Shiitake Mushroom Risotto:
1 cup Risotto
1 oz. Garlic, chopped
2 oz. Onions, chopped
4 oz. Shiitake Mushroom, rough chopped
2 oz. Butter
3 cups Miso broth

Sweat the garlic, onion, shiitake mushrooms and risotto with butter for 1 to 2 minsutes.  Add the miso broth and bring to a boil.  Simmer for 10 to 15 minutes.
Coat the strip loin with Oolong Tea Cajun Spices.  Sear strip loin and place in oven for 8-10 minutes at 350 degrees.
Slice strip loin.  Place the medallions on a plate (fan out) on risotto.  Served with ginger-Madagascar sauce over medallions and accompany with soy beans, shallots and garlic.  Top with fried onions.