A Breakfast Salute

Sam Choy
By Sam Choy
Wednesday - May 04, 2005
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This week, executive chef Chip Hawkins of the Renaissance Ilikai Waikiki Hotel says mahalo to our troops as he prepares the following hearty breakfast.


EGGS WAIKIKI

• 11⁄2 ounces wilted spinach leaves

• 1 tablespoon butter

• 4 ounces Kalua Pig and Taro Hash

• 2 poached eggs

• 2 ounces Hollandaise Sauce

• 2 tablespoons diced tomato

Bring salted water with 1 teaspoon vinegar per quart to a boil. Gently stir the water in one direction to form a slight whirlpool effect and drop eggs in one at a time. Reduce heat to just a simmer and cook for approximately 3 minutes.

Saute the spinach in a little butter until wilted. Drain any excess moisture and layer on plate.

While eggs are cooking, form the Kalua pig and taro hash into patties and sauté until golden brown and wellheated through.

Place over spinach and make a dimple in each one to help hold the eggs.

Pour 2 tablespoons of hollandaise (or to your own taste) over each egg and garnish with the fresh diced tomato. Serve at once. Makes one serving.


For Hollandaise Sauce:

• 11⁄2 teaspoons fresh lemon juice

• 1 pinch cayenne pepper

• 2 ounces whole eggs (approximately one and one half eggs)

• 6 ounces clarified butter

Blend lemon juice and cayenne pepper for a few seconds in blender.

Add eggs. Blend just to combine.

Gradually add the 140- degree butter, blending continuously until smooth and thick.

Hold in pan in a slightly warm place for service.

If necessary, add salt and lemon juice, to taste.

Makes one cup.


KALUA PIG AND TARO HASH

• 21⁄2 pounds kalua pig

• 11⁄4 pounds peeled, diced, steamed taro root

• 10 ounces peeled, diced, sauteed onion

• 1⁄3 bunch thinly sliced green onion

salt and pepper, to taste

• 1⁄2 teaspoon minced and sauteed peeled garlic

• 1 whole egg

Shred kalua pig well. Beat egg in bowl large enough to hold all ingredients.

Add all remaining ingredients except salt and pepper and mix lightly. Season to taste with salt and pepper and remix.


KONA COFFEE-RUBBED SIRLOIN STEAK

• 4 ounces roasted garlic mashed potatoes

• 2 ounces roasted corn

• 8 ounces sirloin steak

• 1 ounce mango barbecue sauce

• 1⁄2 ounce shichimi fried onions

• 1 sprig fresh rosemary


For Kona Coffee Rub:

• 1⁄4 cup salt

• 1⁄2 cup brown sugar

• 1⁄2 cup ancho chili powder

• 1⁄2 cup espresso ground (very fine) Kona coffee

• 1⁄4 cup garlic powder

• 1⁄4 cup ground black pepper

If you like, marinate the beef for several hours (chimichura sauce works well). Combine the rub ingredients together and roll the steak lightly in this mixture. Allow to “marinate” for four hours.

Cook steak to desired doneness, slice against the grain and arrange the slices over garlic mashed potatoes. Top steak with barbecue sauce of your choice and garnish with the roasted corn, crispy fried onions and rosemary sprig.


For Roasted Corn:

Lightly oil fresh or frozen corn kernels, arrange on a sheet tray and bake in a 350 degree oven until golden brown.

Remove from the oven several times to stir and redistribute the corn. An alternative method is to sauté the corn on the stovetop in a skillet until golden brown.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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