Big Island Chef
On this page we will feature multi course dinners that you can use for your next gathering. The items that are used in these menus can be found in your local stores or specialty shop in your area.
Month of June / July
Appetizer: Ono Carpaccio
This particular fish is more difficult to come by outside of the Hawaiian Islands, but look for it by the name of Wahoo, or look for Ahi (yellowfin tuna). Either one makes for great sashimi. Make sure that your fish is fresh. Shop at reputable fish markets and make sure they properly handle all of fish they sell. That's one of the great things about Hawaii, we have such an abundance of fresh fish.
Ask for sashimi grade fish. Bloch your fish into rectangles 1"x3"x5". Rinse fish in cold water pat dry and place in freezer till the flesh become firm. When you cut your fish always make sure to cut across the grain of the fish. Depending on the size of your blocks each plate should get six to eight cuts. Make your slices as thin as possible. A very sharp knife is a must. Make sure you have water handy to keep the blade wet, as this helps cut smoothly. Remember the firmer the fish once it's out of the freezer, the easier it is to cut. Here we plated with fresh garden greens from our herb garden. Finish with a drizzle of sesame oil and shoyu over the carpaccio just before serving.
Second Course: Smoked Salmon Brie Tart
If you don't have the time to put together the tart crust from scratch, use a pre-made tart crust from the bakery section of your grocery store. Use a one pound wheel of quality brie cheese add one egg and thin sliced smoke salmon to a medium sauce pan and slowly melt the cheese add your favorite herbs. Pour melted cheese into tart crust. Place in pre heated 350° F. for 20 to 30 minutes or till top is golden brown. We placed tart on a Swiss chard leaf and add frisée (chicory or curly endive). Drizzle a little red wine vinaigrette over the frisée. We do many variations of this dish ranging from individual 1" rounds to 9" pie size.
Main course: Herb Crusted Pork Loin Roulade with Herb, Garlic Mashed Red Potato. Sauces are Basil Oil, and Reduced Balsamic Vinegar.
Take pork tender loin and remove cap along with train and all skin. Cut loin in half. Each half should be about 4lbs (freeze other half for another use). Start your cut along the length of one loin and continue to open the loin maintaining a thickness about a 1/2" until it's rolled open flat. Using a meat mallet, pound pork to tenderize. Salt and Pepper to taste and set aside. For stuffing use an artisan rosemary bread from your local bake shop. In a food processor, medium chop 2 cups of bread, add fresh herbs, (parsley, thyme, chive, I also added sage. 3 tbls. of each). When incorporated, add 6 to 8oz. of ricotta cheese, 1/4 cup dried apricots and one egg to bind. Continue to process to a smooth texture. Take loin and lay flat on work surface. Cover loin with stuffing, about 1/2" to 3/4" thick. Roll loin up tightly and tie with butchers string, or use bamboo skewers. Grind fresh pepper corn over entire roulade, and cover with the fresh herb. Place in roasting pan and lightly drizzle olive oil along the top. Pre heat your oven to 325° F. Set time for 30 min. and bake uncovered. At end of time internal temp should be around 100°. Reset temp to 365° and bake for another 20 min. checking temp occasionally. Remove when internal temp reaches 150°. Roulade will continue to cook to the required 160° for pork, but should not over cook and become dry. During the bake time make sure not to burn outside of roulade. If needed, use a parchment or foil tent . Cooking times will vary with the types of ovens used.
A side dinner salad can be made ahead of time and held in refrigerator. We use fresh mixed garden greens from our herb garden. For garnish use curled carrot, balsamic dressing. Add dressing just before serving.
Dessert Course: We make all of our desserts, breads, and all baked items. Because of space and time, recipes are omitted. With all of the specialty shops that are available, getting artisan breads and desserts is easier than baking from scratch for most.
This duel dessert is Colorado cream, a float of Amaretto on top, fresh strawberries a mint sprig, and a fresh apricot frangipane with a macadamia nut crust, raspberry and white chocolate sauce. Don't forget the Kona coffee!