Posts tagged "hualalai grille"

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Recipe: Pollo Al Perperoni

October 11th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Pollo Al Perperoni”

Recipe: Pollo Al Perperoni

Chef: Massimo Falsini, Executive Chef

Restaurant: Four Seasons Resort Hualalai, Kailua Kona, Hawaii 

Serves: 4

Ingredients

4 red peppers (Kekela Farms, Big Island, Hawaii)200 grams avocado

200 grams yukon gold potatoes

1 whole chicken (Puna Chicks Farm, Big Island, Hawaii)

5 garlic cloves (cracked, not chopped)

1 cup dry white wine 

5 roma tomatoes (chopped, WOW farms, Big Island, Hawaii)

1 Hawaiian chili pepper

800 grams canned tomato

5 grams smoked paprika (La Chinata)

1/2 Mayer lemon

1 bunch fresh basil

Method

1. Place the peppers in a baking pan, drizzle with extra virgin olive oil and salt, roast at 450°F for 30 minutes until skin becomes slightly burned.

2. Take out the peppers and cover with aluminum foil for about 1 hr.

3. Peel the potatoes, then cut into 1 inch cubes. Boil in salted water for 10 minutes, strain, then set aside.

4. Rinse the chicken and divide into 8 parts keeping the skin. Season the chicken with Hawaiian sea salt and freshly cracked black pepper.  Allow the chicken to rest for 20 minutes.

5. Place a heavy dutch oven on the stove on medium heat and add extra virgin olive oil.

6. Place the chicken inside the dutch oven skin side down until the skin turns a nice golden brown, then flip.

7. Using running water, open the peppers and peel off the skins. Cut into strips and soak in extra virgin olive oil.

8. Place the chicken inside the dutch oven skin side down until the skin turns a nice golden brown, then flip.

9. Place the garlic in the pan when the chicken is almost done.

10. Once the garlic is nice and golden brown, deglaze the pan with white wine. Add the roma tomaotoes, Hawaiian chili pepper, roasted peppers, potatoes and continue to cook for 10 minutes.

11. Add the canned tomatoes, smoked paprika and the juice of half Mayer lemon, then season with salt.

12. Continue to cook until the chicken reaches 165°F.

13. After cooked, let it rest for at least 15 minutes.

14. Before serving, chiffonade the fresh basil and garnish.

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Recipe Coconut & Lilikoi Ceviche

September 14th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe Coconut & Lilikoi Ceviche”

Recipe: Coconut & Lilikoi Ceviche

Chef: Massimo Falsini, Executive Chef

Restaurant: Four Seasons Resort Hualalai, Kailua Kona, Hawaii 

Yield: 20 – Servings 30gr Fish 10gr avocado, 20 gr marinate

Ingredients

500 grams Opakapaka fish (bright pink snapper) 

200 grams avocado

150 grams fresh squeezed lime juice

15 grams fleur de sel,

300 ml. fresh coconut water 

45 grams Hawaiian rum 

20 grams agave

10 grams organic Aji Amarillo chili paste 

5 grams cilantro

50 grams lilikoi, fresh pulp only

Method

1. Clean fish, removing belly and blood. Cut fish into ½-inch cubes. Set aside. 

2. Cut avocado into ¼-inch cubes; preserve in lime juice and fleur de sel. (Add some Lime juice extra to preserve the Avocado)

3. To prepare marinade, filter fresh coconut water through fine cloth. Add lime juice, rum, agave, lilikoi and fleur de sel. Whisk until salt dissolves.

4. Place fish in marinade for at least 2 hours. 

5. To serve, strain fish; dress with cilantro, fresh lime juice and strained avocado. (Add a fresh squeeze lime juice extra to finish)

6. Top with some fleur de sel and some of the marinade. (add a small pinch of fleur de sel extra) Note: Should be served in a half fresh coconut with some fresh potato chips but would be best using Okinawan purple potatoes. 

Recipe: Prepare the Perfect Steak

July 13th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Prepare the Perfect Steak”

While whole books have been written on the subject of grilling, by following just a few essential steps you can prepare prime cuts that have all the mouth-watering flavour you expect from a top-notch steak. Here, Four Seasons chefs from Hualalai and Vail  offer steak cooking tips for the home chef, along with recipes for a tasty sauce and side dish.

James Ebreo, executive sous-chef at Hualalai Grille at Four Seasons Resort Hualalai:
“For great steak flavour, the key is to use a good cut of beef and season it well. I like using Hawaiian sea salt. After cooking the steak, let it rest five minutes before cutting—this helps the steak to hold the flavour and juices.”

Jason Harrison, executive chef at Flame at Four Seasons Resort and Residences Vail:
“Quality is the major key here: Look for prime beef with lots of marbling and then just highlight the flavour of the meat. I use fleur de sel, freshly ground black pepper and a little herb oil. The only thing as important as the quality of the meat is the heat of the grill—with a good infrared grill you can get temperatures in the 700 degree F to 850 degree F range, which is perfect, because you are trying to caramelise the exterior of the meat and get a good ‘crust’ on the outside.”

Chilichurri Sauce

 

Serves 8

Mix together the following:
1 ounce chopped garlic
1 ounce chopped shallots
4 ounces chopped parsley
1 ounce chopped basil
1 teaspoon Sambal chilli paste
1/2 cup red wine vinegar
1 cup canola oil
Salt to taste

Flame Macaroni and Cheese

 

Serves 6

Ingredients:
Cheese Sauce
4 tablespoons unsalted butter
2 tablespoons seasoned flour (see below)
2 cups milk
1 3/4 cups grated aged cheddar, plus extra for topping
6–8 pieces serrano peppers, seasoned with salt and pepper, grilled, peeled, seeded, minced

Seasoned Flour
Mix together:
5 cups all-purpose flour
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 tablespoon sweet paprika
1/2 teaspoon cayenne
Kosher salt, finely ground

1 pound elbow macaroni, cooked al dente

Directions

Heat butter in a heavy-bottomed pot until foamy. Add seasoned flour while whisking and cook for 4 minutes. Add milk and bring to a slow simmer while whisking. Simmer for 2 minutes. Shut off the heat and add grated cheese and serrano peppers; whisk thoroughly until melted.

Place boiled al dente macaroni into a round casserole container. Cover liberally with warm cheese sauce and grated cheddar cheese. Bake at 350 degrees F until cheese starts to brown.

Want more recipes? Visit Taste to see how the Four Seasons chefs in Texas prepare their best steaks.

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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"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[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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