FEATURE:

Sensational Starters

Grilled Kalua Pig Quesadilla

2 c. kalua pig
¾ c. tomatoes, diced
4 Tbsp. green onions, finely chopped
4 tsp. cilantro, finely chopped
½ c. red onions, thinly sliced
2 c. low-fat mozzarella cheese,
grated
4 Tbsp. butter, unsalted
4 tsp. garlic, minced
4 12-inch flour tortillas

Divide all ingredients by 4. Spread kalua pork evenly on tortilla to about ½ inch from edge. Sprinkle tomatoes, green onions, cilantro and red onions over kalua pork. Top with cheese.

In a sauté pan over medium heat add butter. When butter is melted, add 1 tsp. minced garlic. Place tortilla in pan and sauté until golden brown. Remove and place under broiler until cheese melts. Drizzle some avocado cream over tortillas and garnish with a sprig of cilantro. Chili pepper water may be served on the side. Serves 4.

Avocado Cream
½ c. heavy cream
½ avocado, peeled and
diced
¼ c. sour cream
Salt and pepper to taste

Blend all ingredients in a blender until smooth. Season with salt and pepper.

This is a Mexican take on kalua pig, a local favorite. It’s a great party recipe because the most difficult thing about it is chopping the onions, cilantro and garlic. If the quesadillas are going fast (guaranteed they will!), you can whip up a fresh batch in minutes. For extra zing, put a spoonful or two of your favorite salsa on the quesadilla before you add the cheese.—Russell Siu, Chef/Owner, 3660 on the Rise.

 

back to top

Cumin Seared Ahi

Ahi
3 blocks ahi, sashimi grade (1 by 2½ inches)
1 Tbsp. cumin, ground
1 tsp. garlic purée
1 Tbsp. olive oil
Seviche
4 baby carrots
4 baby beets
1 red bell pepper
½ Maui onion
1 jalapeño
2 Tbsp. Molokai ogo, sliced
½ lime, juiced
½ lemon, juiced
4 sprigs cilantro, chopped
1 Tbsp. extra virgin olive oil
Anchovy Purée
12 cloves garlic, peeled, stem removed
8 anchovies
½ c. milk
2 Tbsp. extra virgin olive oil
Sea salt and white pepper to taste

Blanch the garlic 5 times in boiling water to remove the strong taste. Simmer the blanched garlic in milk for 8 minutes. Blend the garlic, milk, olive oil and anchovies until smooth. Season with white pepper.

Season the ahi blocks with garlic, cumin, salt and pepper. Sear the blocks with olive oil in a non-adhesive frying pan. Cut each block into 4 cubes.

Cut the carrots, beets, Maui onion and bell pepper into paper thin slices. Cut the jalapeño into small dices. Mix the vegetables and ogo with the lime and lemon juices, olive oil and cilantro. Season with salt and pepper to taste.

On an individual rectangular plate, arrange the ahi 4 pieces in a row with 1 row of vegetable seviche and the anchovy purée in between. Serves 4.

Winter is when ahi (big-eye tuna) is at its best quality, so it’s the perfect time to treat ourselves to it. Ahi sashimi is a holiday tradition in Japan, and it has become a holiday tradition for many local people, too. The increase in demand at this time drives the price incredibly high, but I think having ahi on the table says, “I’m in good shape, I can afford this luxury and I’m looking forward to the new year.”—George Mavrothalassitis, Chef/Owner, Chef Mavro.

back to top

Chilled Tomato Soup
with Grilled Achiote Shrimp

Achiote Shrimp
4 shrimp (size U-15 or about 15 shrimp per pound)
1 Tbsp. annatto or achiote paste
1 Tbsp. salad oil
Salt
Chilled Tomato Soup
2 ripe yellow tomatoes (about 4 oz. each)
2 ripe red tomatoes (about 4 oz. each)
2 tsp. chili pepper water
2 tsp. garlic, minced
Salt to taste
¼ c. olive oil
Chili Pepper Water
c. plus 1¼ c. cold water
½ clove garlic
2 red Hawaiian chilis or red Serrano chilis, or
1 red jalapeno, halved and seeded
1 Tbsp. white vinegar
2 tsp. minced ginger
Pinch of salt

Preheat oven to 300°. Place the tomatoes on a baking sheet and roast for 10 minutes. Remove from the oven and coarsely chop the tomatoes, keeping the colors separate.

Prepare Chili Pepper Water by combining c. water, garlic, chilis, vinegar, ginger and salt in a blender. Puree this mixture until smooth. In a saucepan, bring the 1¼ c. of water to a boil. Add the pureed mixture and return to a boil. Remove from the heat. When cool, transfer to an airtight container. Keep refrigerated. This recipe yields 1½ c. of liquid.

To make the yellow soup, in a blender combine the yellow tomatoes and 1 tsp. each of the Chili Pepper Water and garlic. Season with salt and puree until smooth. With the blender running, add half of the oil and blend until incorporated. Transfer to a small pitcher and chill. To make the red soup, repeat process using red tomatoes. Transfer to a second small pitcher and chill.

Peel and devein shrimp and season with salt. To marinate the shrimp, mix salad oil and annatto or achiote together and coat the shrimp in this mixture. Grill the shrimp until they are done.

To serve, from opposite sides, simultaneously pour both soups into individual wine or martini glasses to form a half-and-half, yin-and-yang pattern. Garnish with one shrimp and basil sprig per glass. Serves 4.

There are so many wonderful things about this appetizer—it’s delicious; healthy; easy to eat; preparation is fast, simple and can be done ahead of time; and it’s colorful like Christmas! The shrimp can be served either hot or cold, and you can add green tomatoes to incorporate three different colors and make it look even more festive. Be naughty and sneak a little vodka into the glass to make an impromptu Bloody Mary!—Alan Wong, Chef/Owner, Alan Wong’s Restaurant and The Pineapple Room by Alan Wong

back to top

Chinatown Chicken Spring Rolls

Filling
1 tsp. ginger, minced
2 tsp. garlic, minced
2 tsp. shallots, minced
2 Tbsp. sesame oil
½ lb. Chinese vegetables, cooked with the
above ingredients, chopped and then
squeezed through cheesecloth
1 tsp. cilantro, chopped
1½ tsp. green onion, chopped
½ tsp. fish sauce
1 tsp. soy
¼ c. oyster sauce
2½ lb. chicken thighs
¼ lb. mung bean sprouts
3 small bunches bean thread noodles
¼ c. mae ploy (sweet chili for chicken; can be found at
Safeway or Asian stores in Chinatown)
½ c. black fungus (found at Asian stores or substitute
dried shiitake mushrooms)
Pinch shichimi (Japanese pepper spice)
16 spring roll wrappers
1 egg, beaten

Cook bean thread noodles with black fungus or shiitake in boiling water for 4 to 5 minutes. Drain. Chop small. Season chicken with mae ploy and grill. Dice chicken into small pieces. Mix all ingredients. Squeeze out excess moisture. Place about c. mixture on the bottom corner of the spring roll wrapper. Fold bottom corner of wrapper over filling and roll towards the middle of the wrapper. Fold in corners. Finishing rolling and seal with beaten egg. Roll tightly.

Syrup
2 c. white wine vinegar
2 c. sugar
1 stalk lemongrass
10 kaffir lime leaves
6 tsp. orange juice
4 Tbsp. lilikoi concentrate
1 small bunch cilantro

Place all ingredients in pot and bring to a boil. Reduce heat and simmer for 8 to 10 minutes. Bring back to a boil and whisk in a slurry of 2 tsp. cornstarch and just enough water to dissolve the cornstarch (until syrup consistency is achieved). Strain through a china cap.

Black Bean Dragon Sauce
½ tsp. ginger, finely chopped
½ tsp. garlic, finely chopped
2 Tbsp. Chinese black beans
(half whole, half finely chopped)
6 tsp. sesame oil
6 tsp. mae ploy
6 tsp. to 2 Tbsp. Lingham hot sauce (found at Asian
stores; can substitute with combination of chili
flakes, honey and rice wine vinegar)

After sautéing first 4 ingredients, add syrup and simmer for 30 minutes. Add mae ploy and Lingham hot sauce.

Deep fry spring rolls and set on a tray lined with paper towels to absorb oil. Place 2 spring rolls on each of 8 small plates, drizzle Black Bean Dragon Sauce on top and garnish with sliced green onions. Serves 8.

The interesting blend of textures and flavors—sweet and spicy, crisp on the outside and moist and meaty on the inside—makes these spring rolls a party pleaser. They work well in both casual and formal settings because they either can be eaten with the hand or a fork.—Roy Yamaguchi, Founding Chef/Owner, Roy’s Restaurant.

back to top

© Copyright Generations Hawaii. Designed by Trade Publishing