A Taste Of Turtle Bay Ahi

Sam Choy
By Sam Choy
Wednesday - May 18, 2011
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This week on Sam Choy’s Kitchen, we welcome back Turtle Bay Resort and Leonardo’s Executive chef hector morales, who prepares a great tuna dish.

PORCINO CRUSTED TUNA WITH PEPPERONATA

3 servings
* 1/4 ounce Porcini mushroom powder
* 10 ounces yellow Fin tuna
* 3 tablespoons olive oil
* Kosher Salt
, to taste
* Fine grind white pepper, to taste
* 3 ounces Pepperonata
* 1 tablespoon fresh Italian parsley (leaves only, no stems), rough chop


Place tuna and porcini powder in a small stainless steel bowl. shake bowl so the tuna block is evenly coated in the powder. In a heavy bottom, flat sauté pan, add oil and heat over high flame. add the tuna and turn quickly, 10 seconds per side. Remove and season with salt and pepper; refrigerate until needed. slice tuna into 1/8-inch thick slices and arrange on a serving platter. Gently pour the pepperonata over it and top with the chopped parsley.

PEPPERONATA

yields 10 ounces

* 2 tablespoons olive oil
* 5 each garlic cloves, peeled and sliced on a bias
* 2 each yellow, green and red bell peppers, diced finely
* 4 ounces white wine, Pinot Grigio
* 1/2 cup tomato sauce
* Large pinch of fresh basil (leaves only, no stems), shredded
* Freshly squeezed lemon juice of 1/2 lemon
* Kosher salt, to taste
* Fine grind black pepper, to taste
* Large pinch of fresh italian parsley (leaves only, no stems), fine chop

Add oil and garlic to a large, heavy-bottom pot and heat over a medium flame. add remaining ingredients and simmer over low flame for 45 minutes. season with salt and pepper and let cool. Transfer to a plastic container, cover and refrigerate overnight.


PASTA WITH GARLIC, OLIVE OIL, FRESH TOMATOES AND BASIL

* 1 pound spaghetti, cooked
* 1 cup olive oil
* salt
to taste * Pepper to taste
* 2 pounds ripe tomatoes, peeled
* 4 cloves garlic, minced
* 1/4 cup fresh basil, chopped
* Parmesan cheese, grated

Transfer pasta to a large bowl. add 2 tablespoons of the olive oil and toss gently. mix tomatoes with salt, pepper and garlic. Gradually stir in basil and remaining oil. Let sauce stand at room temperature for 1 or 2 hours. Taste and season with more salt and pepper, if needed. add grated cheese to taste.

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

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

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