Posts tagged "george mendes"

Aldea - Shrimp Alhinho 2

Recipe: Shrimp Alhinho

July 15th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Shrimp Alhinho”

Recipe: Shrimp Alhinho

Chef: George Mendes

Restaurant: Aldea, Lupulo, Bica,  New York

Serves 4

Ingredients

As needed extra virgin olive oil
20 large (20/30 count) shrimp, peeled and deveined
6 ea garlic cloves, minced
1 1/2 teaspoons pimenton (sweet smoked paprika)
1 tablespoon fresh parsley leaves, chopped (plus more for garnish)
1/2 teaspoon fresh lemon juice
1 cup (or to taste) shrimp essence
Garnish paprika filaments
*Paprika filaments look like extra-long saffron threads and add a hint of spice to the dish. You can find them online or at specialty stores.

Method

Heat a large skillet over high heat until very hot. Lightly coat the bottom with oil and heat until lightly smoking. Add half of the shrimp in a single layer. Cook just until golden and orange, about 10 seconds, then flip them quickly. Cook for 10 seconds more, and immediately transfer to a plate. Repeat with the remaining shrimp.

Reduce the heat to medium-high and add 1/4 cup more oil. Add the garlic and cook, stirring until lightly golden, but not browned (about 2 minutes). Stir in the pimentón, then return the shrimp to the pan. Adjust the heat to bring the oil to a slow bubble and poach the shrimp for 1 minute. Fold in the parsley, cilantro, and lemon juice. Divide the shrimp among four serving plates. Spoon the pan sauce with the garlic and herbs over the shrimp. Spoon the shrimp essence over and around the shrimp. Garnish with paprika filaments and more cilantro.

featured_GeorgeMendes

A Minute with the Chef: George Mendes

July 15th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: George Mendes”

Quote RE: Participating in Chef Fest –

“Between the distinct array of local ingredients Hawaii has to offer–and unique opportunity to interact with guests that a small, curated festival like this provides–Chef Fest is sure to be an incredible experience all around!”

Q&A

1) First Dish I remember cooking:

The first dish I remember cooking is Chicken Roulade, stuffed with spinach and wild mushrooms, and served in a champagne tarragon sauce.

2) What prep to you hate to do? Love to do?

I hate peeling garlic and I love butchering fish and meat.

3) What food is your guilty pleasure?

Pizza.

4) If you weren’t a chef what occupation would you like to try and why?

I would want to be an athlete of some sort. I always had athletic aspirations and abilities, though not necessarily enough to go pro. Either that, or an architect.

5) What or who inspires your culinary creativity and why?

The ingredients, nature, art, family, memories, friends, other chefs and mentors—or, sometimes just my own intuition. I love to create something spontaneously, putting new combinations of flavors and ingredients together, and riding that risk of being right on the edge between genius and failure. That’s where the greatest culinary creativity is found.

Lupulo - salt cod casserole

Recipe: Salt Cod, Potato, and Egg Casserole

July 13th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Salt Cod, Potato, and Egg Casserole”

Recipe: Salt Cod, Potato, and Egg Casserole

Chef: George Mendes

Restaurant: Aldea, Lupulo, Bica,  New York

Serves 4

Ingredients

As needed extra virgin olive oil
2 small white onions, quartered and very thinly sliced
6 garlic cloves 6, thinly sliced
2 fresh bay leaves, 2 notches torn every ½ inches (12mm)
To taste kosher salt and freshly ground black pepper
2 ounces (360 g) basic salt cod flaked into ½ inch pieces
2 large yukon gold potatoes
½ cup pitted kalamata olives, sliced crosswise plus more for garnish
2 large hard-boiled eggs – cut into 1/3 inches (8 mm) slices
¼ cup fresh parsley leaves, very finely chopped

Method

Preheat the oven to 325F (165C) with an oven racks set 6 inches (15cm) from the broiler and one set in the center.

Heat a small (4 quart/3.8L) cocotte or Dutch oven over medium heat. Coat the bottom with oil. Add the onions, garlic, bay leaves, and a coat the bottom with oil. Add the onions, garlic, bay leaves and a big pinch of salt. Stir well, cover , and cook, stirring occasionally, until the onions are golden brown and very tender, about 10 minutes.

Meanwhile, cover the salt cod with oil in a medium skillet. Heat over medium heat, stirring gently, until heated through, about 1 minute.

Peel the potatoes and use a mandoline to cut them lengthwise into 1/16 inch (2mm) slices. Don’t rinse them; you want all that starch.

Transfer the onions to a bowl. Discard the bay leaves. Coat the bottom of the cocotte with oil and sprinkle salt and pepper over the oil. Cover the bottom of the cocotte with a layer of potatoes, overlapping the slices slightly. Season with salt, then cover with a thin layer of the onions and 1 tablespoon of the olives. Now layer potatoes, salt pepper, oil, onions, salt olives and 1 cup (180g) of the salt cod. Use a spatula to press down hard on the layers. Top with a layer of the egg slices, drizzle with oil, sprinkle with pepper, and add another layer of potatoes. Press hard again. For the final layering: add salt, oil, pepper and last of the onions, olives, salt cod, egg slices, and potatoes. Sprinkle with salt and pepper, drizzle with oil and press down hard with your hand to get as compact and even as possible. 

Cover and bake on the center rack until the top is lightly browned and the potatoes are tender, 35 to 40 minutes. Spoon out any excess oil, then sprinkle with the parsley and more sliced olives. Adjust the oven to the broil setting. Broil the casserole until the top is golden brown. Let cool slightly before cutting into pieces.

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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"]
Reserve. Today
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.
OPEN TABLE RESERVATION
[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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