Posts tagged "recipe"

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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: 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.

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: Whole Snapper Stuffed with Fennel Salad

July 14th, 2016 Posted by Chef Fest 2015 0 thoughts on “Recipe: Whole Snapper Stuffed with Fennel Salad”

Recipe: Whole Snapper Stuffed with Fennel & Fennel Salad

Chef: Seamus Mullen

Restaurant: Tertulia and El Comado, New York City

Serves 4

Ingredients

1 Whole Red Snapper, 3 pound, scaled, gutted and gills removed
2 Bulbs fennel
2 Blood oranges
2 tbsp unsalted butter
1 tsp white wine vinegar
1 Lemon, sliced
1 Sprig tarragon
1 Sprig mint
Extra virgin olive oil
Handful of basil leaves
Salt and pepper to taste

Method

Season the snapper inside and out with kosher salt and fresh pepper and set aside.

Cut one of the fennel in half and then each half again into four wedges.

Juice one of the blood oranges and cut the other into supremes (sections.)

In a medium sized saute pan, heat the butter over medium high heat until it begins to foam then add the fennel sections and gently brown for about two minutes on each side. Season with salt and pepper. Add the blood orange juice and reduce the heat and braise the fennel until tender and cooked through, about 10 minutes. Set aside to cool

Pre-heat oven to 425 degrees.

For the fennel salad, thinly slice the remaining fennel with a mandoline or a very sharp knife and toss with the blood orange sections, the herbs- coarsely chopped- and season with salt and pepper. Dress lightly with olive oil and a drizzle of vinegar and set aside.

Once the oven has come to temperature, stuff the braised fennel inside the cavity of the snapper. With a very sharp knife, score the skin of the fish three times on each side and carefully slip in a slice of lemon into each score. Drizzle with olive oil and roast in the oven until it is cooked through and reads 130 F with a meat thermometer or is hot at the thickest piece of the filet when checked with a cake tester. This should take about 12-15 minutes depending upon the size of the fish.

Serve on a large platter on top of a bed of the shaved fennel salad with a squeeze of fresh lemon and a drizzle of fruity extra virgin olive oil. Enjoy immediately.

 

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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"]
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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"]
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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