Getting A Head Start On Restaurant Week

Sam Choy
By Sam Choy
Wednesday - November 10, 2010
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This week, Conrad Nonaka, director of the Culinary Institute of the Pacific, visits the show to promote Restaurant Week (Nov. 15-21) with chefs Kapolanialaimaka S. Kealoha, executive chef of Tiki’s Grill and Bar, and Khamtan Tanhchaleun, executive chef of Hawaii Prince Hotel Waikiki and Golf Club, who share featured dishes of the week.

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(Roasted medallions of Strip Loin on a bed of Hamakua Shiitake Mushroom-Miso Risotto served with Ginger-Madagascar Sauce accompanied by Kahuku Soy Beans, Confit of Shallots and Garlic)

* 6 ounces New York Strip Loin
* 1 ounce Cajun Oolong Tea Spice
* 2 ounces Ginger Madagascar Sauce

Coat the strip loin with Cajun Oolong Tea Spices. Sear strip loin and place in oven for eight to 10 minutes at 350 degrees.

Slice strip loin. Place the medallions on a plate (fan out) on risotto. Serve with Ginger-Madagascar sauce over medallions and accompany with soy beans, shallots and garlic. Top with fried onions.

For Cajun Oolong Tea Spice:

* 4 tablespoons oolong tea
* 10 teaspoons paprika
* 1 teaspoon white pepper
* 1 teaspoon black pepper
* 2 teaspoons cayenne pepper
* 2 teaspoons garlic salt
* 2 teaspoons onion salt
* 1 teaspoon oregano powder
* 1 teaspoon each marjoram powder, thyme powder, cumin powder, coriander powder, chili powder and salt

Mix ingredients well.

For Ginger Madagascar Sauce:

* 2 ounces chopped garlic
* 3 ounces chopped shallots
* 2 ounces chopped ginger
* 6 ounces Madeira wine
* 1 bay leaf
* 1 sprig thyme
* 1 quart veal stock
* 3 ounces whipping cream
* 2 ounces green peppercorns, crushed

Sweat the garlic, shallots and ginger for one to two minutes. Add wine, bay leaf and thyme. Reduce by one-third. Add veal stock and bring to a boil. Simmer for 15 minutes. Add whipping cream and simmer for another five minutes. Add in the green peppercorns.

For Miso-Shiitake Mushroom Risotto:

* 1 cup risotto
* 1 ounce garlic, chopped
* 2 ounces onions, chopped
* 4 ounces shiitake mushrooms, roughly chopped
* 2 ounces butter
* 3 cups miso broth

Sweat the garlic, onion, shiitake mushrooms and risotto with butter for one to two minutes.

Add the miso broth and bring to a boil. Simmer for 10 to 15 minutes.

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

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