A Yummy Taste Of Turtle Bay’s Ola
Wednesday - August 08, 2007
This week Fred DeAngelo, chef/owner of Ola Restaurant at Turtle Bay, joins us in the kitchen this week to prepare the following recipes.
BEEF SEARED POKE WITH SEA ASPARAGUS
* New York steak strips, season with salt, brown sugar, togarashi seasoning and a touch of oil, marinate and sear-fry in a pan. Trim the fat and cut into cubes.
* watercress, chopped
* sea asparagus, chopped
* Maui onions, chopped
* cherry or grape tomatoes, chopped
* sesame seeds, toasted
* chives, chopped
* garlic, minced
* poke sauce (soy sauce, brown sugar, sesame oil, oyster sauce, salt and pepper)
In a separate pan, quickly stir-fry watercress, sea asparagus add a little poke sauce to taste and toss into a bowl. Add Maui onions and cherry or grape tomatoes, then add toasted sesame seeds, chopped chives, a touch of garlic, and a sprinkle of furikake.
In a medium bowl, add the chopped steak cubes with the stir fry vegetables and poke sauce if needed.
Served the beef seared poke with sea asparagus on a plate with a touch of the chili pepper water foam.
For Chili Pepper Water Foam (optional):
Soak gelatin sheets in water for 5 minutes.
In a pan, heat the chili pepper water, add a touch of cream and bring it to a boil.
Season with salt and white pepper.
Drain the gelatin sheets by gently squeezing excess water with your hands and add to the chili pepper water. Strain the mixture and add to the foam and chill.
SLOW-POACHED TOGARISHI SALMON
WITH KAHUKU SEA ASPARAGUS HASH
For Fish Marinade:
* 10 ounces extra virgin olive
* 1 tablespoon lemongrass, grated fine
* 1 tablespoon ginger, grated fine
* 1 tablespoon garlic, chopped fine
* 2 tablespoons cilantro, chopped fine
Combine all ingredients and reserve.
For Togarashi Sugar:
* 2 teaspoons togarashi seasoning
* 2 ounces brown sugar
* 2 ounces granulated sugar
* pinch salt and pepper
Combine all ingredients and reserve.
* 6 7-ounce salmon filets
* Cryovac machine and bags
* 2 ounces Fish Marinade per serving
Cut cryovac bags large enough to fit your salmon filet. Place marinade and salmon into bag, seal and remove all air using the cryovac machine.
NOTE: A ziploc bag may be substituted, be sure to use the freezer bags due to the increased bag thickness.
For Lemongrass Beurre Blanc:
* 2 cups white wine
* 4 ounces Champagne vinegar
* 1 tablespoon chopped shallots
* 1 stalk lemongrass, rough cut
* juice from 1 lemon
* 1 cup heavy cream
* 1 pound unsalted butter, room temperature
* salt, to taste
* white pepper, to taste
* zest of 1 lemon, reserve
* 1 stalk lemongrass, fine grate, reserve
Use a micro grater to zest rind of the lemon and 1 stalk of lemon-grass, reserve.
Dice 1 peeled shallot and 1 stalk of lemongrass, reserve.
In a saucepot over medium heat, combine white wine, Champagne vinegar, chopped shallot, chopped lemongrass and juice of 1 lemon. Reduce by half. Add in cream and reduce over medium heat until the liquid thickens. Remove from heat and fold in tempered butter slowly. Season with salt, pepper, grated lemongrass and lemon zest.
For Kahuku Sea Asparagus Hash:
* 4 ounces Kahuku sea asparagus
* 10 ounces Okinawan sweet potato, cooked, 1/2-inch dice
* 3 ears Kahuku corn, cut from husk
* 2 red bell peppers, 1/2-inch dice
* 10 ounces edamame (soy bean), shelled
* 2 teaspoons chopped garlic
* 2 ounces olive oil
* 2 ounces vegetable stock
* salt and pepper, to taste
Use a sauté pan over medium heat and add in olive oil, garlic, and all vegetables. Sauté; add in vegetable stock, season with salt and pepper and center mix on each plate.
To Fire Salmon:
Prepare salmon by marinating each filet with 2 ounces of marinade and seal in cryovac bag.
Place sealed fish filet into a steamer or pot of simmering water.
Cook for 4-5 minutes, or until an internal temperature of 120 degrees is achieved.
Sprinkle the sugar crust on to the topside of the salmon filet, caramelize with torch or broiler.
Place onto prepared hash; circle the plate with the lemongrass beurre blanc.
Makes six servings.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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