Savory Salmon From House Without A Key
Wednesday - November 03, 2010
House Without A Key sous chef Charles Lacad was born and raised in Kahaluu, and graduated from Castle High School. Lacad took classes at Kapiolani Community College, and attended the prestigious Culinary Institute of America in Hyde Park, N.Y. His career has taken him to a multitude of states as well as the country of Peru, and he says that traveling also gave him the opportunity to work and meet others in the field in many different levels.
He has held positions as resort banquet chef, independent restaurant sous chef and as a traveling corporate chef. He is happy that his return to Oahu has given him the opportunity to work alongside a great group of chefs led by chef Vikram Garg at the Halekulani, and also another chance to learn from a career that is constantly evolving.
One of the favored traditions of the original Halekulani, cocktails and Hawaiian music under the century-old kiawe tree, has been faithfully preserved at House Without A Key.
This popular indoor/outdoor gathering spot for informal breakfast, lunch, cocktails, appetizers and entertainment features Hawaiian music nightly, and of course, those spectacular sunsets!
The new menu features smaller plates that can be shared as appetizers, such as lobster salad roll, sashimi and ahi poke sliders. The larger plates are full meals, with chicken, fish, pasta and steak choices to please any palate. Side plates of salad and vegetables complete the meals - and leave room for those yummy desserts, such as Halekulani’s famous coconut cake and a “worth the calories” chocolate tart with marshmallow ice cream (walk or run it off the next day!). Try the spirited and non-spirited cool concoctions, too.
Chef Charles has given me this delicious recipe to share with MidWeek readers. Of course, it is on the menu at House Without A Key if you don’t feel like cooking!
ROASTED SALMON, BABY BOK CHOY, HAMAKUA MUSHROOM AND MISO NAGE
* 6 ounces salmon fillet (brush with olive oil and roast in 350 degree oven for seven minutes; fish will roast to medium)
* 1 head baby bok choy, blanched
* 1/4 cup Hamakua mushrooms
* 1/2 cup miso nage
* 1 teaspoon canola oil
* salt, to taste
* 1/8 teaspoon black pepper
* 1 clove garlic
Sauté garlic, bok choy and mushrooms and place in the middle of the plate. Rest the roasted salmon on top. Pour in miso nage.
For Miso Nage:
* 3/4 cup sake
* 1/4 cup light miso
* 1/2 cup soy sauce (may use low-sodium)
* 1/4 cup sugar
* 1/2 slice konbu
* 4 cups water
* 1/2 cup bonito flakes
* 1/4 teaspoon hon dashi
Bring water and konbu to boil. Remove from heat, add bonito flakes and hon dashi; let rest for 20 minutes. Reduce sake in a separate pan until alcohol is burned off; add miso, soy sauce and sugar. Remove from heat and cool.
Combine the two mixtures, pass through a strainer and refrigerate until needed.
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