Posts tagged "massimo falsini"

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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: 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.

Tarallucci-al-Brunello-web

Recipe: Tarallucci al Brunello (Brunello Wine Rings)

July 14th, 2016 Posted by Chef Fest 2015 0 thoughts on “Recipe: Tarallucci al Brunello (Brunello Wine Rings)”

Tarallucci al Brunello (Brunello Wine Rings)

Four Seasons Resort Hualalai

Chef Massimo Falsini, Executive Chef

Serves (It depends on how much you’re willing to share)

Ingredients

35 oz OO Italian Flour (OK to substitute AP Flour)

1Cup Brunello di Montalcino (or good red wine)

7 oz Sugar

6 fl oz EVOO – Tuscan (3/4 Cup)

2 Ea Eggs, Organic

½ Tsp Sea Salt

Method

1. Preheat the oven at 350F.

2. Combine all except the flour ingredients in a large bowl

3. Add the flour little by little, mixing until you obtain a firm dough

4. Put a few tablespoons of sugar in a flat plate

5. Put a sheet of parchment paper on a surface and start rolling the dough.

6. Prepare a long rope of about ½ to ¾ in thickness.

7. Create “donut” shaped rings from the rope of dough and dip them in the sugar.

8. Let them rest on a wire rack.

9. Start baking them while you prepare the rest.

10. Bake them for about 15 min.

11. You can store Tarallucci in an air tight container up to a month.

12. Now pour a generous glass of Brunello di Montalcino and dip the Tarallucci in it.

13. The suggestion is brake them first as they will absorb more wine.

Buon Appetito!

Recipe: Crisped Hapu’upu’u

July 21st, 2015 Posted by Chef Fest 2015 0 thoughts on “Recipe: Crisped Hapu’upu’u”

 

Recipe: Crisped Hapu’upu’u

Description: Crisped hapu’upu’u, crushed Molokai potatoes, roasted Alii mushroom, parmigiano reggiano 32 months “Spuma”

Recipe: Sugar Snap Pea Salad

Chef: Massimo Falsini, Executive Chef

Restaurant: Four Seasons Resort, Hualalai, Hawaii

Serves 6

Ingredients:

2 ¼ Lb Hapu’upu’u (Sea Bass) Divided In 6 Oz Each Skin On
1Lb Molokai Potatoes (Purple Hawaiian Sweet Potatoes)
1 Lb Hamakua Farm Alii Mushrooms
8 Oz Parmigiano Reggiano 32 Months Old
1 Sprig Fresh Rosemary
1 Sprig Fresh Thyme
1 Sprig Fresh Savory
1 Ea Egg White
½ Oz Toasted And Crushed Black Tellicherry Peppercorn
4 Oz Arbequina Extra Virgin Olive Oil
10 Oz Half And Half
2 Oz Kona Salt
2 Oz Grape Seed Oil
4 Oz Fresh Finely Chopped Garlic
1 Ea Mayer Lemon

 

Method:

1. Gather and measure ingredients.

2. Sprinkle the potatoes with salt and EVOO, wrap them in foil and bake them for 35 min at 350F.

3. Clean the mushrooms. Place them on a baking sheet season with salt, EVOO, black pepper, and the garlic then roast them at 360F for 10 min.

4. Leave the hapu’upu’u at room temperature for 1 hour.

5. Place the parmigiano, the half and half, the rosemary, some peppercorn, and the skin of the Meyer lemon in a pot and bring it to simmer for 15 min. This will result in a cream.

6. Sieve the parmigiano cream through a fine chinoix into a clean pot.

7. Chill the cream until it reaches 131F then add the previously semi-whipped egg.

8. Bring the mix to 140F then pour it into a siphon and charge with 2 gas chargers.

9. Gather the leaves of the savory and the thyme.

10. In a cast iron pan, roast the hapu’upu’u, skin-side down with the grape seed oil, then flip it just as it is almost cooked. Measure the temperature of the fish at the core making sure not overcook it.

11. Remove the skin from the potatoes, crush them and season them with EVOO, black pepper, and the herbs.

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

13. Build the dish by placing the Molokai potatoes and the Alii mushrooms together. Place the fish, skin-side up then place a dollop of parmigiano spuma with the siphon; sprinkle the skin with a bit of the Kona salt crystals.

 

 

Recipe: Hilo White Corn Soup

July 9th, 2015 Posted by Chef Fest 2015 0 thoughts on “Recipe: Hilo White Corn Soup”

Recipe: Hilo White Corn Soup

Description: Hilo white corn soup, Adaptation Farm beets, Hamakua Pepeiao, and Lilikoi Pulp, farm chevre on house sour dough

Chef: Massimo Falsini, Executive Chef

Restaurant: Four Seasons Resort, Hualalai, Hawaii

Serves 6

Ingredients

3 Lbs Hilo white corn (whole)
1Lb Adaptation Farm beets
4 oz Aunt Phillis’ Macademia nut butter
1 cup Half and Half
4 oz Poulet de glace (dense chicken stock found in gourmet stores)
1 oz Shallots
½ oz Garlic
1 oz Kona Salt
6 oz  Puna chevre
6 oz Pepeiao mushrooms Hamakua farm
4 ea Lilikoi Gecko farm (?)
1 oz Aji Mirin (Japanese sweet wine)
¼ oz Raw Palm sugar
8 oz Yukon gold potato
6 ea slices Sour Dough bread
18 leaves Petite sorrel Kekela farm
3 oz Arbequina extra virgin olive oil

Method

1. Gather all the ingredients and scale it.

2. Shuck the corn

3. In a heavy sauce pot place the shallots and the garlic roughly chopped with the EVOO cook them down at medium fire until they become translucent

4. Deglaze with Mirin (sweet Japanese rice wine)

5. Place the corn, the chopped Yukon gold, the half and half, the Hawaiian chili pepper, the poulet de glace, and the raw palm sugar in the pot and simmer for 35 minutes.

6. Beets need to be dried overnight in the oven at 194F then reduced to powder with a blender.

7. Place the chevre and the lilikoi pulp in a Kitchen Aid bowl and whip them together for 5 min. Scoop it out and preserve (chill?) it.

8. Open the mushroom nest with your hand, season with Kona salt and EVOO then roast them at 350F for 10 min.

9. Once the soup is ready place it in a Vitamix and blend it thin adding the Macadamia nut butter slowly and adjusting with Kona salt.

10. Sieve it with a fine chinoix and get it ready to serve

11. Cut the sour dough in long rectangular pieces (10 in X 1.25) and toast them in a cast iron skillet helping with EVOO

12. Crumble the chevre and place it on the sour dough with the roasted Pepeiao mushrooms

13. Build the dish pouring the soup and place the open face sandwich on the side of the bowl. Place the crumbled lilikoi Puna chevre, mushrooms, and sorrel on the sandwich, and use the beet powder to enhance sweetness and decoration at the same time

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: 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.

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Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
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[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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