Hoku’s Elegant Entree And Dessert
Wednesday - March 21, 2007
On this week’s show, Wayne Hirabayashi, executive chef at Hoku’s at the Kahala Hotel and Resort, prepares the following recipes.
PEKING DUCK CONSOMME WITH TRUFFLE RAVIOLI
* 24 ounces duck consomme, 6 ounces per person
* 12 duck truffle foie gras ravioli, 3 per person
* 2 ounces vegetable chips
* 1 tablespoon chopped chives
* 1 tablespoon chili oil
Using large warm soup plates, place three ravioli in center of each plate. Garnish with vegetable chips, chives and chili oil. Serve consomme tableside from a teapot or soup tureen.
* 4 Chinese roast duck carcasses
* 8 ounces roughly chopped onion
* 4 ounces roughly chopped carrot
* 4 ounces chopped celery
* 2 ounces fresh ginger, peeled and smashed
* 3 ounces fresh garlic, smashed
* 3 ounces green onions, white part only
* 4 ounces Chinese parsley, stems OK
* 1 ounce dried orange peel
* 4 star anise
* 1 sprig fresh thyme
* 1 bay leaf
* 3 cloves
* 1 teaspoon white peppercorns
* 1 fresh orange, meat only
* 1 red jalapeno, whole
* 3 ounces lemon grass stalks, smashed
* 2 Kaffir lime leaves
* 1 gallon cold water
Place all ingredients except Chinese parsley into a large stock pot and bring to a boil. Simmer for one hour. Important: Skim fat and scum from the top to prevent clouding. Add Chinese parsley, simmer 10 minutes and strain.
* 1 whole duck, deboned, skin removed and roasted in oven until crispy; dice meat
* 4 ounces sliced foie gras, sauteed and diced small
* 2 ounces finely cut green onions
* 1 ounce chopped Chinese parsley leaves
* 1/4 ounce finely chopped red jalapeno
* 2 ounces finely chopped shiitake mushrooms, sauteed
* 1 tablespoon finely chopped truffles
* truffle oil, to taste
* kosher salt and freshly ground white pepper, to taste
* 4 ounces chicken mousse
* 24 wonton wrappers
* 1 whole egg, for egg wash
Combine all ingredients and gently fold in the chicken mousse. Place approximately 1 ounce of filling per wonton sheet. Egg wash edges, place a sprig of Chinese parsley on top of filling; cover filling with another wrapper and seal and trim edges.
In a large pot of boiling, salted water, cook wontons until tender to the bite. If not serving right away, place in cold water to stop cooking and reheat as needed.
For Mire Poix Chips:
* 2 ounces shaved carrots
* 2 ounces shaved celery, lengthwise
* 2 ounces thinly sliced onions, lengthwise
* 2 ounces thinly sliced lotus root
* 2 cups sugar water
* 3 cups oil, for deep-frying
In a pot, bring the sugar water to a boil and blanch the different vegetables one at a time for 2-3 minutes. Place on absorbent paper and cool.
Deep-fry until crispy, place on absorbent paper, season lightly with salt and freshly ground white pepper. Put in warm, dry place to keep crisp.
MAUI GOLD PINEAPPLE SAGO
* 4 ounces dry weight sago, boiled and cooled
* 8 ounces caramelized Maui Gold pineapple
* 12 ounces coconut milk
* 6 ounces apple banana
* 2 ounces sugar
* 4 ounces simple syrup
* 6 ounces dried strawberries
* 1 teaspoon julienne-cut mint
* 4 scoops coconut ice cream
* 4 pieces tuile (cookies)
In a large pot of boiling water, boil the sago until tender to the bite. Shock in cold water to stop cooking. Drain well.
Peel and core the pineapple, cut into quarters and caramelize in sugar and butter. Cool, then cut into small dice. Mix with cooked sago. Combine coconut milk, sago and pineapple. Adjust consistency with milk.
Combine the diced strawberries, simple syrup and mint.
Slice the apple bananas across and layer slices; coat with sugar and burn with torch to caramelize.
Ladle sago mixture into bowls and spoon strawberry mixture around. Place coconut ice cream in center, garnish with caramelized bananas, tuile and mint.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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