Posts tagged "2014"

Recipe: Seabass Crudo with Fennel

July 14th, 2016 Posted by Chef Fest 2014 0 thoughts on “Recipe: Seabass Crudo with Fennel”

Recipe: Seabass Crudo with Fennel, Olive, Avocado, Lemon, Toasted Hazelnuts and Chile

Chef: Ben Ford, Executive Chef

Restaurant: Ford’s Filling Station, Los Angeles

Serves 4

Ingredients

2 cloves of garlic, thinly sliced
¼ cup Olive oil
1 bulb baby fennel, top removed and thinly sliced
¼ cup picholine, lucques or other green  olives, pitted and sliced
½ preserved lemon rind, sliced thin (optional)
1 small Serrano chile, thinly sliced
1 Fresno chile, thinly sliced
Juice of 1/2 lemon
¼ teaspoon kosher salt
1 pound seabass fillet, skinned and deboned
1 avocado, sliced thin lengthwise
¼ cup best quality extra virgin olive oil
2 tablespoons lemon mosto
½ teaspoon flaky sea salt
½ teaspoon Marash pepper
1 tablespoon mint, chiffonnade
¼ cup Hazelnuts, toasted and roughly chopped
20 each Garlic Chips

Method

Roasted Hazelnuts:

Preheat oven to 350 degrees.

Place 1/2 cup of raw hazelnuts on a dry baking sheet.

Roast hazelnuts in the oven for about 5 minutes until skins turn dark and start to blister.

Remove from oven, let cool for a few minutes, and then pick up all the nuts in a clean kitchen towel.

Wrap the nuts in the towel and rub your hands together for about 10 seconds until all the skins are removed. Add to a food processor and pulse to rough chop.

For Garlic Chips:

In a small saucepot, heat just enough oil to deep fry the garlic chips—about 1/4 cup depending on the size of the pot. Heat over medium heat. When hot, add the garlic chips in, and cook until they are just starting to lightly brown. Remove the chips to a paper towel with a slotted spoon to cool.

For the Fennel, Chiles, and Olives:
In a medium bowl mix the fennel, olives, preserved lemon, chiles, mint, lemon juice, and 1 tablespoon olive oil. Season with Kosher salt and keep at room temperature for about 10 minutes.

For the Seabass Crudo:
Slice the fillet into 1/8-inch thick pieces, 20 slices in total. Add to a shallow dish and top with the remaining olive oil.

To Assemble and Serve Individually:
Arrange  2-3 slices of avocado. Arrange 4 to 5 pieces of seabass slices so they are slightly overlapping. Using the lemon mosto, drizzle a little over the fish and around the plate. the fish Season the fish with flaky sea salt and spoon the fennel, olive and chile mixture on top. Sprinkle with Marash pepper, toasted hazelnuts and garlic chips.

 

Recipe: Sugar Snap Pea Salad

July 14th, 2016 Posted by Chef Fest 2014 0 thoughts on “Recipe: Sugar Snap Pea Salad”

Recipe: Sugar Snap Pea Salad

Chef: Seamus Mullen

Restaurant: Tertulia and El Comado, New York City

“As soon as sugar snaps show up at the farmers market, I’m instantly happy. Sweet, crisp, snappy, and sugary! This salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous, and is oh so easy to love.”

Serves 4

Ingredients

1 pound fresh sugar snap peas
1 bunch radishes
½  cup fresh ricotta cheese
A few leaves fresh peppermint
Salt
Freshly ground black pepper
Juice of 1 lemon
Olive oil to taste
Pinch Aleppo pepper or red pepper flakes
Handful of edible flowers, such as pea blossoms or nasturtiums

Method

With a sharp knife, trim the tips of the sugar snap peas on both ends, remove the strings if they bother you, and cut some in half lengthwise. Blanch the sugar snaps quickly, just about 30 seconds and shock in ice water. Slice the radishes thinly into coin shapes or half-moons. Combine the peas, radishes, cheese, and peppermint in a large bowl. Season with salt and pepper and toss with the lemon juice and olive oil. Serve with a sprinkle of Aleppo pepper and garnish of edible flowers.

Recipe: Heirloom Tomato Gazpacho with Shrimp

July 14th, 2016 Posted by Chef Fest 2014 0 thoughts on “Recipe: Heirloom Tomato Gazpacho with Shrimp”

Recipe: Heirloom Tomato Gazpacho with Key West Pink Shrimp

Chef: Aaron Brooks

Restaurant: EDGE Steak & Bar, Miami

Ingredients:

¼ Jalapeno
1 English Cucumber Peeled
3.5 Lb Heirloom Tomatoes
¼ Shallot
1 Red Pepper
3 Tablespoon Sherry Vinegar
1/3 Cup EVOO
Salt to taste
½ Lb Key West Pink Shrimp, Cooked and Diced
Fresh Cilantro

Method:

Blend jalapeno, cucumber, tomatoes, shallot, red pepper with sherry vinegar and extra virgin olive oil. Season with salt and chill in the refrigerator for at least 1 hour. To serve top with some of the diced shrimp, a little chopped fresh cilantro and a drizzle of extra virgin olive oil

Recipe: Abalone & Red Kelp

July 14th, 2016 Posted by Chef Fest 2014 0 thoughts on “Recipe: Abalone & Red Kelp”

Recipe: Abalone & Red Kelp
Description: Coconut oil poached Big Island Abalone, his red kelp nourishment, white raw Kiawe honey clouds, ginger-lychee and Hualalai garden keffir lime dressing

Chef: Massimo Falsini, Executive Chef

Restaurant: Four Seasons Resort, Hualalai, Hawaii

Serves 6

Ingredients:

3 ¼ Lb Abalone – Live in shell – (raw weight with shell 4 ¼ oz each)
1Lb Red Kelp (Abalone feeding)
4 oz Raw Kiawe honey
10 ea Lychee
1 oz Ginger root
1 ea Kefir lime
4 ea Kefir lime leaves
1 Cup Organic virgin coconut oil
4 oz Grape seed oil
8 oz Egg white 12 hours old
1 ea Fresh lemon
1 ½ oz Kona Alae salt
2 ea Hawaiian Chilli pepper
½ oz Dry Sake

Method:

1. Measure and gather all ingredients.

2. Rinse the abalone in cold water.

3. Pre heat the coconut oil to 125F placing the kefir lime leaves in it.

4. Once the temperature is reached place the abalone flesh down in the oil and let it poach for 20 min off the fire

5. Rinse the red kelp and pat it dry

6. Prepare the dressing in a blended with the fresh grated ginger the pitted lychee, grape seed oil, the juice of ½ kefir lime, the chili and the sake. Add salt to taste.

7. Place the egg white in a mixed and whip them stiff. Place 3 drops of lemon juice in it at the beginning to help.

8. Place the honey in a sauce pot and bring it to 293F. Let it rest until 249C.

9. Carefully pour the honey in the meringue incorporating it very slowly.

10. With a spoon, shape the meringue into clouds and place them on a baking sheet lined with baking paper.

11. Bake it at 160F for 20 min; then let it ventilate in oven for 30.

12. Remove the abalone from the oil; with a spoon pull the flesh and slice it lengthwise about ¼ inch slices.

13. Dress the kelp with the dressing.

14. Build the dish by placing the dressed seaweed first, then the Abalone, and the honey clouds

15. Decorate with a little fried red kelp.

Recipe: Velvet of Kabocha Squash

August 14th, 2014 Posted by Chef Fest 2014 0 thoughts on “Recipe: Velvet of Kabocha Squash”

Recipe: Velvet of Kabocha Squash

Description: Velvet of Kabocha Squash, Seared Ahi, Taro Crisp, Kekela Farm Radicchio

Chef: Massimo Falsini, Executive Chef

Restaurant: Four Seasons Resort, Hualalai, Hawaii

Serves 6

Ingredients

1 Lb of Ahi (tuna) centre cut top loin (cleaned weight)
1 ½ Lb of Kekela farm Kabocha squash
1 ea Taro root (medium size)
1 ea Head of radicchio
½ oz Turmeric
2 oz Butter
3 oz Milk
1 oz Shallots
½ oz Garlic
1 oz White wine vinegar
2 oz Grape seed oil
1 ½ oz Arbequina California Extra virgin olive oil (EVOO)
1 ½ oz Kona Alae salt
¼ oz Hawaiian black salt
½ oz Raw palm sugar
¼ oz Cayenne pepper
1 oz White balsamic vinegar
1 oz Apple cider vinegar
4 oz Fish stock (use a gourmet one from a speciality food store)
½ oz Aji Mirin – Japanese sweet rice wine

Method

1. Gather and measure ingredients.

2. Cut the squash in wedges, season it with little Alae salt and EVOO.

3. Wrap the squash wedges in foil and bake them for 40 min @ 340F.

4. Cut the Ahi loin in  2 ½ oz pieces making sure to obtain a nice square shape of about 3X1.5X1 in.

5. Season the tuna with the black Hawaiian salt and sear it in a cast iron pan with grape seed oil. Pat it dry and preserve it a room temperature.

6. Carefully defoliate the radicchio and leave the leaves marinating in white balsamic vinegar and salt for 15 min.

7. Peel the taro and slice it thin with a mandoline. Leave it marinating with apple cider vinegar and cold water for 30 minutes.

8. Remove the squash from the oven, open the foils and spoon out the pulp.

9. In a heavy sauce pot place the garlic and the shallots roughly chopped with a little of oilive oil and the squash pulp. Deglaze with the Aji Mirin, add the turmeric, the cayenne pepper, the sugar, the rest of the Alae salt, and the milk then let it simmer for 30 min.

10. Remove the squash from fire and place in a Vitamix blender and blend until thin while slowly adding the previously cubed butter.

11. Sieve the Kabocha velvet and keep it warm.

12. Strain the radicchio and pat it dry.

13. Rinse the taro slices in warm water for 4 minutes. Pat them dry.

14. In a cast iron fry pan place grape seed oil and gently fry the taro until crispy.

15. Begin building the dish by placing the Kabocha velvet in a bowl (3 oz each). Place the diagonally cut tuna, the radicchio, and the taro crisps seasoned with Black Hawaiian salt. Decorate with little micro cilantro.

Recipe: Roasted Cauliflower

July 22nd, 2014 Posted by Chef Fest 2014 0 thoughts on “Recipe: Roasted Cauliflower”

Recipe: Roasted Cauliflower

Chef: Ben Ford, Executive Chef

Restaurant: Ford’s Filling Station, Los Angeles

“The one thing I might love more than cooking over a fire is cooking directly on a fire.”

Serves 8

Ingredients:

4-5 pounds cauliflower (about 2 large), core removed
½ cup extra-virgin olive oil
6 cloves of garlic, peeled whole clove
¼ cup capers
½ cup olives, lightly crushed and pitted
½  tablespoon fresh chopped thyme
2 tablespoon fresh rough chopped rosemary
1 lemon, large diced
1 teaspoon kosher salt
Freshly ground black pepper

Method:

Create marinade for the cauliflower by combining the olive oil, garlic, capers, and olives in a saucepan, and heating it over low heat. Cook slowly for 20 minutes, stirring intermittently until everything has softened and broken down and is cooked. Mix in olives and capers and set aside. Loosen with a little extra olive oil if it’s too stiff. You want it easily fall off the spoon.

Blanch cauliflower in highly salted boiling water for 3 minutes. Remove and let excess water drain. Marinate cauliflower as they cool. Marinate for 1 hour.

Preheat a charcoal or gas grill or preheat the oven to 400°F. If you have a kettle grill, roast the cauliflower directly on the embers down in the bellows of the kettle grill.

Alternate Method:

Otherwise, cut 6 pieces of heavy aluminum foil the same size to create two packages 3 layers deep. Mound the Place a cauliflower in the center of each packet. Drizzle with any remaining marinate and season each with ½ teaspoon of salt and 8 or 10 turns of pepper. Close the packets tightly and put them in oven or directly on the embers of a fire and cook them for about 30-35 minutes, until the cauliflower are tender, rotating them occasionally so they cook on all sides. (To test them, you have to take them off the fire or out of the oven, open the pack, and pierce one of the heads of cauliflower. If a butter knife enters easily the cauliflower is finished cooking.

Recipe: Velvet of Kabocha Squash

July 14th, 2014 Posted by Chef Fest 2014 0 thoughts on “Recipe: Velvet of Kabocha Squash”

 

Recipe: Velvet of Kabocha Squash

Description: Velvet of Kabocha Squash, Seared Ahi, Taro Crisp, Kekela Farm Radicchio

Chef: Massimo Falsini, Executive Chef

Restaurant: Four Seasons Resort, Hualalai, Hawaii

Serves 6

Ingredients

1 Lb of Ahi (tuna) centre cut top loin (cleaned weight)
1 ½ Lb of Kekela farm Kabocha squash
1 ea Taro root (medium size)
1 ea Head of radicchio
½ oz Turmeric
2 oz Butter
3 oz Milk
1 oz Shallots
½ oz Garlic
1 oz White wine vinegar
2 oz Grape seed oil
1 ½ oz Arbequina California Extra virgin olive oil (EVOO)
1 ½ oz Kona Alae salt
¼ oz Hawaiian black salt
½ oz Raw palm sugar
¼ oz Cayenne pepper
1 oz White balsamic vinegar
1 oz Apple cider vinegar
4 oz Fish stock (use a gourmet one from a speciality food store)
½ oz Aji Mirin – Japanese sweet rice wine

Method

1. Gather and measure ingredients.

2. Cut the squash in wedges, season it with little Alae salt and EVOO.

3. Wrap the squash wedges in foil and bake them for 40 min @ 340F.

4. Cut the Ahi loin in  2 ½ oz pieces making sure to obtain a nice square shape of about 3X1.5X1 in.

5. Season the tuna with the black Hawaiian salt and sear it in a cast iron pan with grape seed oil. Pat it dry and preserve it a room temperature.

6. Carefully defoliate the radicchio and leave the leaves marinating in white balsamic vinegar and salt for 15 min.

7. Peel the taro and slice it thin with a mandoline. Leave it marinating with apple cider vinegar and cold water for 30 minutes.

8. Remove the squash from the oven, open the foils and spoon out the pulp.

9. In a heavy sauce pot place the garlic and the shallots roughly chopped with a little of oilive oil and the squash pulp. Deglaze with the Aji Mirin, add the turmeric, the cayenne pepper, the sugar, the rest of the Alae salt, and the milk then let it simmer for 30 min.

10. Remove the squash from fire and place in a Vitamix blender and blend until thin while slowly adding the previously cubed butter.

11. Sieve the Kabocha velvet and keep it warm.

12. Strain the radicchio and pat it dry.

13. Rinse the taro slices in warm water for 4 minutes. Pat them dry.

14. In a cast iron fry pan place grape seed oil and gently fry the taro until crispy.

15. Begin building the dish by placing the Kabocha velvet in a bowl (3 oz each). Place the diagonally cut tuna, the radicchio, and the taro crisps seasoned with Black Hawaiian salt. Decorate with little micro cilantro.

chilled-lobster-nedbell

Recipe: Chilled Lobster

July 13th, 2014 Posted by Chef Fest 2014 0 thoughts on “Recipe: Chilled Lobster”

Recipe: Chilled Lobster

Chef: Ned Bell, Executive Chef @ Four Seasons Hotel Vancouver

SERVES 1

Ingredients:

1 tsp caviar

1 poached or steamed 1lb Canadian Lobster Tail

crème fraiche

½ cup cauliflower nuggets

radish & radish sprouts (garnish)

toasted cashews

golden raisins

cauliflower puree

raw yellow and purple cauliflower

Method:

1. Assemble as show in the picture or as you wish.

Recipe: Chilled Carrot Soup with Yogurt and Tarragon

July 11th, 2014 Posted by Chef Fest 2014 0 thoughts on “Recipe: Chilled Carrot Soup with Yogurt and Tarragon”

Chilled Carrot Soup with Yogurt and Tarragon

Chef: Seamus Mullen

Restaurant: Tertulia and El Comado, New York City

“Carrots come in beautiful colors, but the ones I like to use in this chilled soup are orange. A little fresh turmeric rubbed on a fine grater or a zester makes the color even more vibrant and lends a faraway romantic spice to this refreshing soup.”

Serves 4

Ingredients

1 pound large carrots, peeled and cut into 1-inch chunks
About ½ cup Arbequina or other good olive oil, plus more for drizzling
1 shallot, finely diced
1 clove garlic, finely diced
1 tablespoon cider vinegar
Zest and juice of 1 orange
1 tablespoon grated fresh ginger
¼ teaspoon grated whole turmeric
Salt
Freshly ground black pepper
½ cup plain yogurt such as labne, a strained Middle Eastern yogurt
Leaves of 1 bunch fresh tarragon, coarsely chopped (about 2 tablespoons)

Method

Bring a large pot of well-salted water to a rolling boil. Add the carrots and blanch until tender, about 5 minutes. Remove the carrots from the boiling water and chill quickly in an ice bath.Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the shallots and sweat for 1 minute. Add the garlic and sweat for 1 more minute. Remove from heat.Place the carrots in a Vitamix or blender with the shallots, garlic, vinegar, orange zest and juice, ginger, and turmeric and process at high speed. With the motor running, drizzle in about ½ cup cold water, to achieve a nice velvety consistency. Reduce the speed to its lowest setting and drizzle in ½ cup olive oil until it’s fully incorporated. Adjust the seasoning with salt and pepper; if you like the flavor a bit more acidic, add more orange juice or vinegar.

Divide the soup among 4 chilled bowls and top each serving with a dollop of yogurt, a sprig of tarragon, a drizzle of olive oil, and a little fresh ground pepper.

—From Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing

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[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
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[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
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Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
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[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
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[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
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