Chef Recipe

Chef Mike Longworth

REAL a gastropub, Honolulu

CITRUS SEARED AHI WITH ORANGE VINAIGRETTE

Citrus Rub:
  • 1 Tlbs sugar
  • 1 Tlbs salt
  • 1 tsp. paprika
  • 1 tsp. dried parsley
  • 1 Tlbs lemon peel
  • 1 tsp. black pepper
  • Mix all ingredients.
  • 1 block ahi about 8 oz.
  • Orange peeled and cut into segments (or substitute a can of mandarin oranges)
  • 4 oz. mixed greens
Orange Vinaigrette:
  • 3 oz. orange juice concentrate
  • 1 oz. vegetable oil
  • 1 oz. white vinegar
  • Pinch of salt & pepper
  • Whip all ingredients together.
  • Roll ahi in citrus spice. Sear in a hot pan on all 4 sides, about 30 seconds each.
  • Let ahi cool. Slice into 1/4 slices. Mix greens with oranges and vinaigrette. Place in center of plate and position sliced ahi on top.

Chef Sheldon Simeon

Star Noodle & Leoda’s Kitchen and Pie Shop, Lahaina, Maui

HO’I’O FERN

Fiddle Head Ferns, known in Hawaiian as Ho’i’o, Pohole here in Maui, Warabi in Japanese, or Pako in Filipino, grow in abundance on Hamakua side of the Big Island and rainy tropical Hana on Maui. Ho’i’o grows on damp forest floors, usually adjacent to a running water, its shoots resemble the head of a “fiddle” hence the name Fiddle Head Fern

Ingredients
  • Ho’i’o Fern
  • Hawaiian Salt
  • Water
  • Ice Water Bath, (a lot of ice)
Method

Cut Ho’i’o Fern into 1 ½” pieces getting rid of hard bottoms of the fern shoot. Fill a sink or large bowl with cool tap water. Wash fern vigorously in this water, using the same motion as you would wash a pot of rice. Empty out dirty water and repeat this process over and over until water becomes very clear. In a large non-reactive stainless steel pot, heat Water and Hawaiian Salt over high heat. When water comes to a roaring boil, add Ho’i’o Ferns, gently stir and cook for one minute (if preparing large amount of Ho’i’o, divide fern shoots and cook in small batches). With a wire strainer scoop out fern shoots and immediately plunge into Ice Water Bath. Mix to ensure all fern shoots are cooled properly. Drain fern shoots in colander. Keys to proper fern cooking:

*Proper washing of fern

*Salty, Salty cooking water. Water should taste like the ocean, about half cup of Hawaiian Salt or a cup of Kosher Salt to every gallon of water.

*Big Pot Blanching ~ blanch in large quantity of water relative to the amount of fern shoots you’re cooking, so you won’t significantly lower the boiling temperature, and lose the boil when you add the cold fern shoots.


Chef Chris Kuliseldon Simeon

Capische, Wailea, Maui

OLIVE OIL POACHED ONAGA
pARSLEY ROOT PUREE, WHITE ANCHOVY VINAIGRETTE, MICRO PARSLEY

Ingredients
  • 4- 2 oz portions of Onaga ( any snapper or lean white fish can be used as a substitute )
  • 1 1/2 pounds parsley root
  • 2 cups milk
  • 2 cups heavy cream
  • 1/2 head of garlic (sliced through the equator)
  • 4 pinches micro parsley
  • Salt/ pepper
  • Hawaiian pink salt
Vinaigrette
  • 2 oz Italian parsley
  • 3 cups extra virgin olive oil
  • 8 each white Anchovy
  • 1 small shallot
  • Half of a small Meyer lemon
Method

Wash, peel, and cut parsley root into 1/4 inch pieces. Take cut parsley root and place into a medium sauce pot with milk and cream; lightly salt and pepper. On medium to low heat, cook parsley root until fork tender. Strain and reserve liquid. Place tender parsley root into a vita prep blender with just enough of the reserved liquid to blend the root mixture until smooth. Take pur�e and pass through a tamis. Place finished pur�e into small sauce pot; season with salt, pepper and extra virgin olive oil. In a medium sauce pot, warm remaining extra virgin olive oil to around 110 degrees f (careful to not allow oil to reach above 120 degrees f!). Steep 1/2 head of garlic and Italian parsley in poaching oil an hour before; remove just before cooking. Place Onaga into poaching oil for 10-15 minutes until small droplets of fat begin to release from the sides of the fish. Remove a portion of fish from olive oil and pat excess oil onto a dry towel. Place Onaga in the center of the pur�e. Season with cracked black pepper and Hawaiian pink salt. Spoon white anchovy mixture onto the fish and finish with a pinch of micro parsley!


Chef George Gomes, JR.

Mauna Kea Beach Hotel, Waikoloa, Hawaii

JAPANESE HAMACHI SASHIMI

Ingredients
  • 2 ounces Hamachi
  • 1 ½ TB Radish
  • 1 ½ TB Sea Asparagus
  • 1 ½ TB Ikura
  • 1 TB Smoked Soy
    Vinaigrette (Yamasa Soy)
  • 2 pieces Micro Shiso Leaf
  • 1 ½ TB Sushi Vinaigrette Mix (store bought)
    Kosher salt to taste
Method

Slice Hamachi. In a bowl, marinate Ikura in the sushi vinaigrette mix.

On a plate, place the Hamachi in the center of the plate and add the soy.

Add the Ikura around the plate and on the Hamachi. Garnish with the Shiso Leaf, Sea Asparagus and

Radish. Sprinkle with salt.


Chef Russell Siu

3660 On the Rise & Kaka'ako Kitchen

Ahi Tartar
Tobiko Caviar and Wasabi Oil

Serves 4
  • 1/2 Lb Ahi, Grade 1 (diced very small)
  • 4 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Green Onion (chopped fine)
  • 1 Tsp Capers (chopped fine)
  • 1/2 Tsp Ginger (grated)
  • 4 Tsp Tobiko Caviar
  • 8 Each Tube Chives (for garnish)
  • 1/4 Cup Olive Oil
  • 1 Tsp Wasabi
  • Salt & Pepper to taste
Method

In a bowl, mix together of all of these ingredients except for the wasabi and extra virgin olive oil. Season with salt and pepper. A little more extra virgin olive oil may be needed if the mixture is too dry to your liking.

In a small bowl, add olive oil and wasabi together and mix until smooth. In a martini glass, spoon about 4 tablespoons into the center. Drizzle wasabi oil over and garnish with tobiko caviar and tube chives.


Chef Roy Yamaguchi

Roy’s Restaurants

Roy’s Seared Soy-Marinated Ahi with Maui Onion-Fennel Salad

Serves 4
  • 1 Cup Homemade or store bought Teriyaki Sauce
  • 2 Each 8 ounce Ahi Tuna Steaks
  • Maui Onion or Sweet White Onion Fennel Salad
  • 1 Large Fennel Bulb, trimmed and thinly sliced (1 cup)
  • ½ Cup Maui Onion, thinly sliced
  • 2 Each Naval Oranges, peeled and sectioned
  • ½ Cup Radicchio, shredded
  • 1 Head Belgian Endive, thinly sliced
  • 2 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice, freshly squeezed
  • Salt and Ground Black Pepper
Method

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 450 degrees F. Pour the teriyaki sauce into a shallow bowl and add the ahi. Marinate in the refrigerator for 10 to 15 minutes, turning once or twice.

To prepare the salad, combine the fennel, onion, orange segments, radicchio and endive in a bowl. In a separate bowl, combine the oil, lemon juice and salt and pepper.

Remove the tuna from the marinade and grill for about 1 ½ minutes on each side for medium-rare or to desired doneness. Cut the tuna into slices. Pour the dressing over the salad and toss thoroughly. Arrange the salad on each plate and place the tuna slices on top of the salad.


Chef Colin Nishida

Side Street Inn
Side Street Inn on the Strip

Pan Fried Pork Chops

Colin Nishida uses locally raised pork and treats his customers to a colossal portion of four chops each.

This is a scaled back version that serves 4.

  • 1 cup flour
  • 1⁄2 cup cornstarch
  • 1-2 cups cottonseed oil
  • 4  1"-thick pork loin chops (2 1⁄2-3 lbs. total)
  • 4  1"-thick pork rib chops (2 1⁄2-3 lbs. total)
  • 2 tbsp. garlic salt
  • 1 tbsp. freshly ground black pepper
  • 1⁄2 head cabbage, cored and finely sliced
  • 1 cup ketchup
Method
  1. Put flour and cornstarch into a wide shallow dish and whisk to combine. Set aside.
  2. Heat 1 cup of the oil in a large skillet over medium-high heat until it registers 375° on a deep-fry thermometer. Season pork chops generously with garlic salt and pepper. Working in batches, dredge chops in flour mixture, gently shake off any excess, and fry, turning once, until well browned and cooked through, 5–6 minutes per side. Transfer pork chops to a sheet pan fitted with a rack. (If oil becomes too dark, carefully discard it, wipe out skillet with paper towels, and continue with 1 cup of clean oil.)
  3. Transfer pork chops to a cutting board and cut meat away from bones (don't discard bones). Slice meat into 1"-thick pieces. Divide cabbage between 4 plates and top with meat and bones. Serve with ketchup on the side for dipping, if you like.