Big Flavors Come On Small Plates
Wednesday - February 13, 2008
This week, Executive Chef Bev Gannon of Hali’imaile General Store on the island of Maui visits the show to creates a first-class small-plate menu.
FISH CAKES WITH WASABI-GINGER TARTAR SAUCE
For Wasabi-Ginger Tartar Sauce:
* 2 cups good-quality mayonnaise
* 2 tablespoons mango puree
* 1 tablespoon wasabi paste
* 2 tablespoons pickled chopped ginger
* 1 tablespoon peeled and minced fresh ginger
* 1/4 cup finely chopped red onion
* 4 cloves garlic, finely chopped
* 3 tablespoons chopped fresh cilantro
* 2 teaspoons freshly squeezed lime juice
For Fish Cakes:
* 1 pound assorted fish filets, finely chopped
* 1/4 cup finely chopped green onions, white part only
* 1/4 cup seeded and finely chopped red bell pepper
* 1 teaspoon finely chopped garlic
* 2 tablespoons finely chopped fresh basil
* 1 tablespoon finely chopped fresh cilantro
* 1/2 cup good-quality mayonnaise
* 2 eggs, lightly beaten
* 2 teaspoons salt
* 1/2 teaspoon finely ground black pepper
* 2 cups panko (Japanese bread crumbs)
* 1/2 cup peanut oil
* lime slices, for garnish
* cucumber slices, for garnish
To prepare the sauce, in a small bowl mix together the mayonnaise and wasabi paste until well-blended. Add the remaining sauce ingredients and mix well. Set aside.
To prepare the cakes, in a bowl, combine all ingredients and mix well. Form into cakes about 2 1/2 inches in diameter and 1/2 inch thick. You should have six cakes. Coat the cakes evenly with panko, cover and chill for 1 hour.
In a skillet, heat the oil over medium-high heat. In batches, add the cakes and fry, turning once, for 2 1/2 to 3 minutes on each side until golden brown.
To serve, place a fish cake atop a pool of tartar sauce on each plate. Garnish with lime and cucumber slices.
Makes six servings.
ASIAN DUCK STIR-FRY IN GINGER FILO CUPS
* 1 4-pound Chinese roasted duck, frozen Chinese roasted duck or freshly cooked
* 3 cups cooked duck meat, shredded
* 1/4 pound shiitake mushrooms
* 1/2 medium onion
* 2 cloves garlic, minced
* 2 tablespoons minced ginger
* 1/2 cup fresh corn kernels off the cob
* 1 tablespoon chopped chives
* 1 tablespoon dried cranberries
* 2 tablespoons dry-roasted cashews
* 1/2 cup finely shredded Chinese cabbage
* 2 tablespoons hoisin sauce
* 2 tablespoons plum sauce
* 3 tablespoons chicken stock
* 2 tablespoons canola oil
* salt and pepper
Remove meat and skin from duck. Separate skin from meat. Shred meat into julienne pieces. Cut skin into thin julienne slices.
Rub corn cobs with oil and sprinkle with salt and pepper. On a hot grill or grill pan over high heat, grill corn for 5 minutes, turning frequently. Remove from heat and cool. With a knife, cut kernels off the cobs and set aside.
In a small saucepan over medium-high heat, heat 1/2 cup canola oil. Add duck skin and fry until crisp. Remove to paper towel to drain. Use for duck cracklings.
In a small bowl, mix together plum and hoisin sauces.
In a large saute pan or wok over high heat, add 2 tablespoons oil. Add onions and cook until limp. Add mushrooms, then ginger and garlic. Add Chinese cabbage, duck meat, corn, chives, cranberries and cashews. Stir-fry for 2 minutes. Add plum and hoisin mixture and stir-fry for 2 minutes. Add chicken stock and stir-fry another two minutes. Set aside.
Place a heaping spoonful of mixture into Filo Cup. Top with duck cracklings and micro greens.
For Ginger Filo Cup:
Preheat oven to 400 degrees. Thaw a package of filo dough in the refrigerator overnight.
In a small saucepan over medium heat, melt butter. Lay one sheet of filo on a cool table and brush with melted butter. Sprinkle filo dough with ginger powder. Repeat steps until you have six layers of filo dough on top of each other. Do not brush the top layer with butter or sprinkle with ginger.
Cut filo in half lengthwise, then cut each half filo into thirds. Using a 6-cup muffin tin, turn it over and butter the back of the tins. Place one piece of filo over each muffin cup. Place muffin tin in refrigerator for 15 minutes to chill dough. Remove tin from refrigerator and place on cookie sheet.
Cook in preheated oven for 10-12 minutes until dough is golden brown.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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