Posts tagged "hualalai"

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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. 

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Recipe: heirloom Tomato and Watermelon Salad

August 11th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: heirloom Tomato and Watermelon Salad”

Recipe: Heirloom Tomato and Watermelon Salad with Kefir Vinaigrette

Chef: Seamus Mullen

Restaurant: Tertulia, El Comado, El Comado Butchery, Sea Containers,  New York

Serves 4

Ingredients

Herbed Kefir Vinaigrette

1 cup full fat, plain Lifeway kefir

½ each clove garlic, grated on a micro plane

1 tablespoon coarsley ground pepper

1 each lemon, juice and zest

¾ cup extra virgin olive oil

sea salt to taste

 

Method

Combine all ingredients in a bowl and set aside.

1 pound mixed heirloom tomatoes, cut into 1” pieces

2 cups watermelon, cut into 1” pieces

2 cups Persian cucumbers cut into 1” pieces

1 each small shallot, thinly sliced

1 each avocado, sliced

4 each radishes, thinly sliced

Purple basil to garnish

In a medium sized mixing bowl, combine all ingredients, dress with herbed kefir vinaigrette and garnish with basil leaves. Serve immediately.

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Recipes: Summer Squash Salad

August 11th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipes: Summer Squash Salad”

Recipe: Summer Squash Salad with Radishes and Tuna

Chef: Seamus Mullen

Restaurant: Tertulia, El Comado, El Comado Butchery, Sea Containers,  New York

Serves 4

When summer produce is at its best, I don’t bother cooking it at all. I pull out my mandoline to cut everything into paper-thin slices so that each bite combines freshness with crunch. This salad holds up especially well in lunch boxes, but would be just as delicious as a light dinner.

Ingredients

12 ounces mixed summer squash, such as small zucchini, yellow squash, and patty pans, cut into paper-thin rounds
4 ounces mixed radishes, such as red, watermelon, and cello, cut into paper-thin rounds
4 ounces best-quality tuna packed in olive oil, flaked into large chunks
2 each shallots, cut into paper-thin rings
24 each sun gold tomatoes, halved
1 each Serrano chile, thinly sliced
1 cup paper-thin slices raw purple cauliflower
3/4 cup extra-virgin olive oil
4 each limes, rinds reserved
Sea salt and black pepper
Chopped fresh dill and cilantro, for serving
1 2-ounce chunk Parmesan cheese

Method

Toss the squash, radishes, tuna, shallots, tomatoes, chile, cauliflower, oil, and lime juice in a large bowl. Season to taste with salt and pepper.

Divide among serving plates and top with the fresh dill and cilantro. Zest the lime rinds directly on top, then shave the Parmesan using a vegetable peeler. Serve immediately.

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A Minute with the Chef: Seamus Mullen

August 11th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Seamus Mullen”

Q & A

“I am super excited about cooking at Chef Fest in November, I have a deep love for Hawaii and the few days I get to spend at Hualalai cooking are always some of the most memorable days of the year! The ingredients, the people, the setting all make cooking that much more magical. Getting to cook together with some of the most talented chefs in the country is always a treat, but my favorite part about Chef Fest is the intimacy we share with our guests. We really get to know the guests and spend time with the guests and get to see first-hand how special an experience it is for them to learn from such gifted chefs.”

1) First Dish I remember cooking:

My first culinary memory is definitely cooking brook trout with my grandmother. She was a huge influence on my life in many ways and was the first person to really teach me about cooking.

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

I HATE cleaning eel. I know this is a pretty obscure thing to prep, but if you’ve ever had to skin an eel, you’ll understand why I hate it! On the flip side, I love cleaning artichokes. There is something satisfying and meditative about turning and peeling an artichoke.

3) What food is your guilty pleasure?

I don’t like to think of “guilty pleasures” simply because I stay away from junk food, but if I had to pick one, it would probably be mint chip ice cream…oh and I LOVE macadamia nuts…but those are super nutritious!

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

I would run a bicycle touring company and take people around the world to cycle in the most beautiful places!

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

The land, the sea. I love being moved by ingredients to cook. I’m all about the product, you can’t make good food with bad ingredients, you’ve got to start with healthy, in season, local ingredients. The product is the real hero of a successful dish!

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Recipe: Texas Blueberry Lemon Pie Jar

August 10th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Texas Blueberry Lemon Pie Jar”

Recipe: Texas Blueberry Lemon Pie Jar

Chef: Christof Syre

Restaurant: Four Seasons Resort and Club Dallas, Las Colinas

Lemon Curd Filling

Yield: 1 qts = 8 jars

4 each eggs

4 eachegg yolks

¾ cup lemon juice

9 oz sugar

7 oz unsalted butter

Method

In a stainless steel bowl, whisk together eggs, egg yolks, lemon juice, sugar, and cook over a hot water bath until the mixture thickens. Using a hand-held blender, blend until smooth.  Blend in 7 oz butter and set aside in the refrigerator.

Pastry Cream Yield: 1qt

1 pt whole milk (set aside 4 oz of cold milk for the slurry)

4 ozsugar

1 tsp vanilla extract

4 oz cornstarch

2 each egg yolks

2 oz unsalted butter

Method

Combine milk, sugar and vanilla extract in a small pan over medium heat.  While bringing the milk to a boil, make a slurry by mixing 4oz cornstarch and 4oz of milk. Once milk boils, add the slurry while whisking constantly.  Reduce the heat to low.  Add 2 egg yolks and temper into milk. (add egg yolk one at a time while still hot – not boiling)

Finish by adding 2 oz of unsalted butter. Set aside.

Whipped Cream Yield: 1qt

1 qt heavy cream

2 oz sugar

Method

Combine cream and sugar in a mixing bowl and whip on medium speed with a whisk attachment, until medium/stiff peaks form.

Diplomat Cream Yield: 1qt

2 C pastry cream

2 C whipped cream

Method

Fold equal parts pastry cream and whipped cream together to form a lighter pastry cream.

Streusel

8 oz unsalted butter

8 oz brown sugar

6 oz bread flour

6 oz cake flour

1 pinch cinnamon

Method

Preheat oven to 325 degrees F.

Combine butter and sugar and mix with a paddle in a mixing bowl and low speed.

Add the fours and cinnamon to mix and continue to mix at low speed.  Run the mixture through your hands to create streusel.

On a sheet pan, bake streusel until golden brown.

Tip: only bake what you need for the dessert and the rest you can store in a sealable bag in your freezer for next time.

Pie Dough

1 oz sugar

Pinch salt

3 oz butter

8 oz Crisco

¼ # bread flour

12 oz cake flour

Cold water

Method

Preheat oven to 325 degrees F.

Blend together ingredients except water in a mixer with a paddle until walnut sized bits of streusel are formed.

Slowly add 5 oz cold water and continue mixing only long enough to incorporate. DO NOT over mix! Refrigerate and let chill.

Bake for 16 – 18 minutes or until golden brown.

Assembly Method

In a jar, layer lemon curd, streusel pieces, pie dough pieces, white chocolate shavings, diplomat cream, fresh blueberries, lemon curd, streusel pieces, diplomat cream, fresh blueberries, streusel, white chocolate shavings and a sprinkle of powdered sugar.

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Recipe: Chorizo Stuffed Texas White Quail with Jalapeno Corn Bread

August 10th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Chorizo Stuffed Texas White Quail with Jalapeno Corn Bread”

Recipe: Chorizo Stuffed Texas White Quail with Jalapeno Corn Bread Waffle and Chipotle-Agave Syrup

Chef: Christof Syre

Restaurant: Four Seasons Resort and Club Dallas, Las Colinas

Serves 6

Stuffing

½ lbs chorizo

Sautéed and drained 1 pieces red onion

peeled & finely diced 1 cup corn bread crumbs 2 each garlic

Peeled and finely chopped 4 sprigs fresh cilantro, chopped

Method

In a heavy cast iron pan, sauté the chorizo until cooked, remove from pan and drain.
Using the same pan, under medium heat, sweat off the onions and garlic using some of the chorizo oil, until translucent.
Place in a bowl.
Mix in the chorizo, corn bread crumbs and the cilantro.
Season with salt and freshly ground pepper. Set aside.

Quail

8 each quails deboned, keeping the entire skin intact.

Method

Stuff the quails with the chorizo, season with salt and freshly ground pepper. In a cast iron pan, preheat some vegetable oil. Sear off the quails with the breast side down first. Once brown (3-4 min), turn and place into the oven for about 20 min at 375 degrees F. Make sure to baste the quail once in a while with their own drippings, until golden brown.

Waffles

1.5 cup corn meal

1.5 cup cake flour

½ cup whole eggs

1 tablespoon baking powder

1 cup butter milk

kosher salt

3 oz white sugar

3 oz butter, unsalted and melted

2 tablespoon vegetable oil

3 each jalapeno peppers, roasted, peeled and de-seeded & diced

Method

Combine oil, eggs, and sugar with whip attachment in a mixing bowl. Add the dry ingredients and mix to form a thick paste with no lumps. Scrape the sides of the bowl constantly while slowly adding the buttermilk. Store in a sealed container in the refrigerator. Before making, add the jalapenos.
Pour mixture in waffle maker and cook until golden brown on both sides.

Chipotle-Agave Syrup

½ Cup Agave Syrup

1 tbl spoon Chipotle Chili in Adobo Sauce. Finely chopped

Method

Combine agave and chili and set aside.

To Serve

Simply place the roasted quail onto a freshly made waffle. Drizzle with the chipotle agave syrup and garnish with flat Italian parsley and finely grated, aged Texas Red Neck Cheddar.

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A Minute with the Chef: Christof Syre

August 10th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Christof Syre”

Q & A

“I am excited to trade in my cowboy boots for a pair of flip flops and sunglasses and enjoy the beauty of Hawaii Island. I look forward to bringing the flair and flavors of Texas to Hawaii. It will be an exciting event preparing Hawaiian food offerings with a Texas twist! The atmosphere is much different working at a resort in Texas, so I look forward to mixing and mingling with guests from an island resort. Also, I can’t wait to learn about the different cultures and sustainability of the local products offered on the Island. Hualalai, here I come!”

1) First Dish I remember cooking:

Hollandaise! My dad has been a chef for over 45 years. When I was little, my mom used to send me with the ingredients to my Dad’s hotel kitchen. It was the most impressive experience for me. I was positioned on a small step stool right next to the stove and had to whip the eggs. This was priceless for me.

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

While I love to prepare fish and simply grill it, I hate to gut and scale it. Salmon and tuna jaws are my favorite, along with a simple dipping sauce.

3) What food is your guilty pleasure?

Haagen Dazs Ice Cream – Dulce de Leches!

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

Tough question. There is nothing I’d rather do but I guess something along the lines of renovating and refurbishing houses. I could have had a reality show on HGTV for sure! I find peace in changing things up and restructuring.

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

My dad has always inspired me for all the years I have been in the business. Even today when I cook food I often close my eyes and imagine my Dad’s approval.

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Recipe: Lobster Vadouvan, Udon

August 4th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Lobster Vadouvan, Udon”

Recipe: Lobster Vadouvan, Udon

Chef: Ludo Lefebvre

Restaurant: Petit Trois, Trois Mec, Ludo Bird, Los Angeles

Serves 6

Ingredients:

Lobsters:

8 quarts water

2/3 cup distilled white vinegar

2 tablespoons kosher salt

3 each live whole Maine lobsters (about 1 1/2 pounds each)

3 tablespoons salted butter

2 tablespoons clarified butter

Broth:

3 tablespoons acacia honey

2 each shallots, very thinly sliced

2 tablespoons unsweetened rice vinegar

1 tablespoon sherry vinegar

2 cups plus 2 tablespoons purified water

2 tablespoons cornstarch

2 each lemons, segmented

2 each oranges, segmented

2 each pink grapefruits, segmented

Kosher salt

freshly ground white pepper

6 ounces dried udon noodles

6 each baby bok choy

2 ounces enoki mushrooms, ends trimmed

6 each baby rainbow carrots, very thinly sliced lengthwise

Vadouvan Butter:

6 tablespoons unsalted butter

6 tablespoons Vadouvan (see recipe)

Fleur de sel

freshly ground white pepper

Method

To prepare the lobsters:

Combine the water, vinegar, and salt in a large pot and bring to a boil over high heat. Once the water boils, add 1 lobster and immediately turn off the heat. Let the lobster cook gently in the hot water for 3 minutes. The lobster will be medium-rare at this point, which is what you want since the meat will be sautéed later. Remove the lobster from the hot water and immediately place it in a large bowl of ice water to cool. Repeat with the remaining 2 lobsters, returning the water to a boil before placing each in the water.

Remove the tail, claw and knuckle meat, keeping the tail and claw meat intact. Discard the shells. Cover the lobster meat and keep it refrigerated until ready to serve.

To make the broth:

Bring the honey to a boil in a heavy large saucepan over medium-high heat. Stir in the shallots, then deglazed with the rice vinegar and sherry vinegar. Stir in the 2 cups of water, and slowly bring it to a boil. Mix the cornstarch in a small bowl with 2 tablespoons of water to form a smooth thick paste. Gently whisk the cornstarch mixture into the boiling water, and continue whisking for 1 minute to blend it well. Then add all the citrus segments, and simmer gently for 25 minutes, or until the broth reduces and forms a nice light sauce and the citrus segments break apart. Season the broth to taste with salt and white pepper.

To make the vadouvan butter:

Slowly melt the butter in a heavy small saucepan over medium-low heat. Add the vadouvan, salt, and white pepper. Remove the pan from the heat and let infuse for 10 minutes.

To serve:

Cook the bok choy in a heavy large pot of boiling salted water just until crisp-tender, about 1 minute. Using tongs, transfer the bok choy to a plate and set aside. Return the water to a boil and cook the noodles until they are al dente, stirring often, about 4 minutes. Drain and set the noodles aside.

Meanwhile, heat the clarified butter in a large nonstick sauté pan over medium-high heat. Add all the lobster meat and sauté for 2 minutes on each side. Add the salted butter, and baste the lobster pieces with the melted butter until the lobster meat is just cooked through, about 1 minute. Using tongs, transfer the lobster meat to a baking sheet lined with paper towels to absorb any excess butter. Season the lobster with salt and pepper.

Reheat the broth over medium-high heat, if necessary. Add the noodles, bok choy, mushrooms, and carrots, and simmer for 2 minutes. Season the broth to taste with salt and pepper.

Divide the broth, vegetables, and noodles among 6 wide soup plates. Top with the lobster meat and drizzle the vadouvan butter all over. Serve immediately.

Vadouvan

Makes about 2 cups

2 pounds onions, peeled and cut into 1-inch pieces

2 pounds shallots, peeled and halved

12 each garlic cloves, peeled

1/4 cup grapeseed oil

1 teaspoon fenugreek seeds

1 tablespoon thinly sliced fresh curry leaves (optional)

1 tablespoon ground cumin

1 teaspoon ground cardamom

1 teaspoon brown mustard seeds

3/4 teaspoon turmeric

1/2 teaspoon grated nutmeg

1/2 teaspoon hot red-pepper flakes

1/4 teaspoon ground cloves

1 tablespoon kosher salt

1/2 teaspoon freshly ground white pepper

Working in 3 batches, pulse the onions in a food processor until they are coarsely chopped. Transfer the onions to a bowl after each batch is pulsed. Repeat with the shallots then the garlic.

Heat the oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then add the onions, shallots, and garlic and sauté until they are golden and browned in spots, 25 to 30 minutes.

Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F. Line a heavy large rimmed baking sheet with parchment paper.

Grind the fenugreek seeds in a clean coffee grinder or with a mortar and pestle. Stir the ground fenugreek into the onion mixture along with remaining ingredients.

Transfer the onion mixture to the prepared baking sheet and spread the mixture as thinly and evenly as possible over the baking sheet. Bake, stirring occasionally with a skewer to separate the onions, until well browned and barely moist, about 1 hour. Cool completely.

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Recipe: Gougeres – French Style Cheese Puffs

August 4th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Gougeres – French Style Cheese Puffs”

Recipe: Gougeres – French Style Cheese Puffs

Chef: Ludo Lefebvre

Restaurant: Petit Trois, Trois Mec, Ludo Bird, Los Angeles

Serves 4

Ingredients:

Yield – 3 dozen

125 ml milk (1/2 cup plus ½ tbsp)

125 ml water (1/2 cup plus ½ tbsp)

100 grams unsalted butter (7 tbsp)

150 grams flour (1 ¾ cups)

4 each large eggs

200 grams grated gruyere cheese (1 ¾ cups)

Pinch of Salt

Method

Preheat the oven to 400 degrees.

Prepare a baking tray and line with baking parchment paper.

Pour the water and milk into a large saucepan and add the butter and salt. Turn up the heat and the second that the butter has melted, turn down the heat and add the flour all at once, stirring constantly with a wooden spoon.

When the flour is amalgamated, roughly 5 minutes, and the paste is smooth, remove from the heat.

With the pan off the heat, continue to stir for about 3-5 minutes or until the paste is just warm, but do not overheat (this process dries the dough).

Put the dough ball into your mixer (can be done by hand as well).

Add the eggs one at the time, mixing at low after each addition until well incorporated before the next.  After the 4th egg has been mixed in, add the cheese and mix for about 30 seconds (the cheese will slightly melt).

Transfer the dough to a pastry bag and squeeze out small round droplets of dough on baking tray.  If you don’t have a pastry bag, you can simply use a spoon.

Bake in the preheated oven for about 20-25 minutes, depending on the size, until they have risen and are golden brown.  To impress your friends, serve warm, right out of the oven.

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A Minute with the Chef: Ludo Lefebvre

August 4th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Ludo Lefebvre”

Q & A

“Chef Fest is by far one of my top two food events in the world.  It’s the true definition of a “workcation”.  When you’re in such a beautiful location, it’s hard to call anything work.  This makes it extra special for the guests because all of the chefs are totally relaxed and just so happy to share what they love to do: cook and interact with the guests!  With a bounty of local ingredients, it’s fun to take some traditional recipes and give them an “island style” twist.”

1) First Dish I remember cooking:

The French equivalent of shepherd’s pie (hachis parmentier) with my mom.  

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

I don’t really hate anything about cooking.  I love everything from the prep to the cleaning up.  If I walk into a dirty kitchen and I have to clean before I cook, then I guess you could say I hate that.

3) What food is your guilty pleasure?

Ice cream sundae, especially the one from McDonalds.

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

An architect.  I love to design and build.  My grandfather was an architect and it has always fascinated me.

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

I get asked this question all the time.  There is no one answer.  I get inspiration everywhere.  It can come from books, travel, visiting restaurants, from a simple “moment”.  No one can predict inspiration.  It just happens.  Hawaii is a great source of inspiration!

Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
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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"]
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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