Courtesy Four Seasons Resort Hualalai

Back by popular request is the fabulous Mango Mai Tai cocktail recipe. This is defiinitely my favorite Mai Tai drink, especially while enjoying at Beach Tree Sunset Bar at Four Seasons Resort Hualalai. The Mango Mai Tai is  simple to make and slightly less lethal than a regular Mai Tai, but I dare you to stop after just one. I asked Frank, the head bartender, who introduced me to this magnificent creation,  about it’s origins. First, the recipe.

SERVES:  1

INGREDIENTS

1.5 oz        (1 shot)           Cruzan Mango rum

1.5    oz     (1 shot)           pog juice* (you can substitute any commercial pot)

Four Seasons Resort Hualalai uses Pass-O-Guava, aka pog juice, but you can find pog sold in most grocery stores.

PREPARATION

Combine ingredients and pour over ice. Garnish with pineapple.

NOTES

THE ORIGINS

The story behind the Mango Mai Tai is a humble one.  Hualalai’s assistant room’s division manager, Lanikai Lindsey, was in search of a new tropical cocktail amenity to welcome our tired guests to the Four Seasons Resort Hualalai that had a little taste of “Aloha”.  Lanikai needed the drink to be both tasty and refreshing, but simple enough for the front desk to make.

FRANK’S CREATION

“I love this type of challenge. It gets my creative juices flowing (sorry about the pun). I recommend using a shot of Cruzan mango rum (1.5 oz.) and Pass-O-Guava juice aka POG juice.  POG is the juice every keiki in Hawaii grows up drinking. It’s as “Hawaiian” as it gets. The Cruzan mango rum is for the “kick”. I once served this cocktail at a banquet function at the resort, and it got rave reviews from all the guests. The POG juice comes pre-made by the gallon. We add Cruzan mango rum. Simple.  That’s why I gave Lanikai that recipe and then didn’t give the drink a second thought.

Shortly thereafter, guests started sending back the regular Mai Tai we make at Beach Tree.  They wanted the “Mango Mai  Tai” they got at check in. All the bartenders were confused. What “Mango Mai Tai?” You see, I never actually named the drink.  Lanikai must have come up with the name Mango Mai Tai. It took the bartenders awhile to figure out what was going on. What was going on was my humble drink was a hit!”

-Frank Weiser

 ABOUT FRANK

Frank Weiser has been a bartender at the Beach Tree Sunset Bar, since the Four Seasons Resort Hualalai opened on the Big Island of Hawaii in 1996. He’s a great guy and makes everyone feel welcome, as guests gather for nightly sunset on the beach.

- The Gourmet Review

Courtesy The Gourmet Review

Fresh and healthy, this recipe will inspire a visit to your local farmer’s market. Chef Guillaume, from the Portola Kitchen just outside of San Francisco,  calls this his Spring Vegetable Salad with Burrata Cheese Crostini Salad.

This salad is so much more than your traditional green salad! Fresh asparagus, shucked English peas, shucked lava beans, radish and lots of fresh herbs with a light lemon vinaigrette make this a beautiful as well as healthy salad.

SERVES: 1 large salad

INGREDIENTS

1 bag mixed greens

1 head romaine chopped use only inner leaves

1 bunch asparagus cut into 2″ long pieces and blanched

2 lbs English peas, shucked and blanched

2 lbs fava beans, shucked, blanched and peeled

4 radishes thinly sliced

3 sprigs tarragon minced

1 bunch chives minced

Handful of parsley minced

SALAD PREPARATION

Mix all ingredients in a large bowl. Season with creamy lemon vinaigrette to lightly coat. Salt and pepper to taste.

Pile on a plate.

Top with Burrata Cheese Crostini.

LEMON VINAIGRETTE

INGREDIENTS

3 Meyer (if available) lemons

2 tablespoons water

1 fresh egg yolk

1 teaspoon Dijon mustard

Kosher salt

1/2 cup extra virgin olive oil

1/4 cup canola oil

1/2 bunch Italian parsley, leaves picked from stem

3 – 4 radishes, trimmed and sliced thinly

PREPARATION

Peel strips of zest from one of the lemons with a vegetable peeler.

Place the zest with a couple of inches of water in a small saucepan.

Bring to a boil. drain the water, then replace the water with fresh, cold water. Repeat the entire process three times – don’t cheat! Blanching the zest three times removes any traces of bitterness and guarantees a softer, more floral vinaigrette.

Juice the lemons for a total of 1/4 cup.

In a jar or blender, combine the juice with the blanched zest, the water, egg yolk, mustard and a pinch of salt.

Pulse to chop the ingredients. Then add both oils in a slow, steady stream.

Strain the vinaigrette to remove any large pieces of zest. You should end up with about 1 1/2 cups of dressing.

BURRATA CHEESE CROSTINI

INGREDIENTS

One slice baguette

1 cup Extra Virgin Olive Oil

1/3 cup fresh parsley

Buffala Cheese

PREPARATION

Prepare Parsley Oil, by combining Extra Virgin Olive Oil and parsley in a blender and pulse.

Brush one side of sliced baguette or french bread with Parsley Oil.

Place sliced baguette on grill or grill pan, first grilling side with Parsley Oil, and lightly grill on both sides.

Top with spoonful of buffalo cheese.

Drizzle with parsley oil.

This is a wonderful secret restaurant recipe!

- The Gourmet Review

 NOTE

Executive Chef Guillaume has created a rustic, Italian California cuisine menu at the Portola Kitchen. The restaurant is moderately priced and the atmosphere for lunch is casual. This is the perfect stop on your way to wineries in Santa Cruz, and is located in California’s Portola Valley.

We sat at an outdoor table overlooking a miniature farmer’s market of fresh fruits and vegetables. A big thank you to Chef for sharing his recipe on a very busy day.

Chef also shared his adaptation of the fabulous Lemon Vinaegrette recipe from Ethan Stowell’s “New Italian Kitchen” cookbook.

Courtesy The Gourmet Review

This elegant Sweet Gem Lettuce Salad with Bufala Mozzarella, Cucumber & Yogurt Dressing is easy, healthy and a fresh spin on your oftentimes boring, traditional green salad. This is absolutely delicious and sure to win raves from family and friends. Try it and save the extra vinaigrette for another meal.

Nancy Silverton was one of the celebrity chefs featured at Four Seasons Resort Hualalai during their Made in America foodie event. A great highlight was watching Nancy and Matt Molina, the Executive Chef of Michelin starred Osteria Mozza and Pizzeria Mozza  in LA demonstrate some fabulous salad and pasta recipes.

SERVES:  4 – 5  Salads

INGREDIENTS

1/4 cup cucumbers

1/4 cup Yogurt Vinaigrette

1 head sweet gem lettuce

1/2 of a 2 ounce ball of bufala mozzarella

Chive blossoms to garnish

Extra Virgin Olive Oil

PREPARATION

Thinly slice the cucumbers and place in a bowl.

Add a pinch of salt and 1 ounce of the Yogurt Vinaigrette.

Mix thoroughly.

Plate the cucumbers.

Cut sweet gem lettuce into 4′s (trim root off) and place in a bowl.

Add 1 tablespoon of Yogurt Vinaigrette and work into leaves.

Criss cross onto cucumbers.

Slice bufala in 1/2 and place bufala in front of the lettuce.

Garnish with chive flowers

Drizzle with olive oil over the bufala.

YOGURT DRESSING

1/2 cup Lemon Vinaigrette (see recipe)

3/4 cup greek yogurt/plain

5 tablespoons fresh lemon juice

PREPARATION

In a small bowl, combine the Lemon Vinaigrette with the remaining ingredients and set aside.

LEMON VINAIGRETTE

SERVES:  1 Cup

INGREDIENTS

1/4 cup minced shallots

5 tablespoons fresh lemon juice

1 tablespoon champagne vinegar

1 teaspoon kosher salt, plus more to taste

1/2 cup extra virgin olive oil

1/2 teaspoon freshly ground black pepper, plulse more to taste.

PREPARATION

Combine the shallots, lemon juice, vinegar and salt in a small bowl.

Set the bowl aside for 5 to 10 minutes to marinate the shallots.

Add the olive oil in a slow, steady stream, whisking constantly to combine.

Stir in the pepper.

Taste for seasoning and add more salt or pepper, if desired.

Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days.

Bring the vinaigrette to room temperature and whisk to recombine the ingredients before using.

NOTE

Nancy Silverton is the co owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, along with Mario Batali and Joe Bastianich. Nancy’s real claim to fame for me, though, is that she founded La Brea Bakery. Has anyone ever tasted better breads than La Brea Bakery in Los Angeles?

For more recipes, please check out The Mozza Cookbook.

- The Gourmet Review

Courtesy Wolfgang Puck

What can I say? I love Wolfgang Puck. I love his fabulous food, his innovative restaurants and his commitment to the communities in which he works. How often do you go to two high profile fundraisers in one week and see major donations from Puck’s restaurants raising so much money for local charity events?

Wolfgang Puck was the first celebrity chef  for good reason. With a commitment to the freshest of ingredients and cuisine with an innovative flair, one can count on Puck for  healthy, creative and absolutely delicious food.  This is why Wolfgang Puck continues to be the quintessential celebrity chef!

Who else but Puck would think of transforming a popular Japanese snack into a scrumptious appetizer? This Edamame Guacamole Recipe just happens to be healthy, light and beautiful to the eye. Try it!

SERVES: 10 – 12

INGREDIENTS:

1 cup shelled edamame

3 ounces sour cream

1 tablespoon fresh lime juice

1 tablespoon extra-virgin olive oil

2 medium-sized ripe Hass-style avocados

Salt and freshly ground black pepper

Critics and loyal foodies alike go where Chef Ludo goes and guests are never disappointed. Inspiration comes from seasonal, market fresh, local ingredients.

Below is a sampling of dishes from an incredible meal I enjoyed last March at the fabulous Four Seasons Resort Hualalai. Bet you wish you could savor theses dishes right now!

Courtesy The Gourmet Review

My husband and I started with an appetizer of Smoked Mahi-Mahi Rillette on toasted bread. I’m thinking I really need to ask for this recipe.

Courtesy The Gourmet Review

Next came the Hirame Ceviche. Just the list of ingredients is daunting. Aji Amarillo, strawberry papaya water, rainbow carrots and salmon roe. This chef is serious about his ingredients.

Courtesy The Gourmet Review

I couldn’t resist the Crispy Chicken with chorizo, eggs and hamakua mushrooms. The skin of the chicken was crackling crispy and the meat tender.

Courtesy The Gourmet Review

Of course, no dinner is complete without a fish course and Chef Ludo presented a culinary masterpiece of Steamed Hapu’upu’u (Hawaiian sea bass) with crispy caramelized skin, miso cream, fennel, navel orange and tonka beans.

Courtesy The Gourmet Review

WAIT! THERE’S MORE?  I simply HAD to taste this beautiful Red Beet Gazpacho soup with goat cheese chantilly and a hint of balsamic. Lightly balanced and visually spectacular, this was delicious (my husband doesn’t even like beets)!

Courtesy The Gourmet Review

Again, what strikes Chef Ludo’s guests is the unusual combination of ingredients and the visually artistic plating of each dish. Here, Chef presents Seared Foie Gras Pina Colada with Macadamia nuts. Is that a slice of pineapple to balance the richness of the Foie Gras and provide a local nod to Hawaii?

Courtesy The Gourmet Review

Of course,  no meal is complete without desert. I could have eaten Chef’ Ludo’s Lemon Meyer Meringue Tart not only to complete our culinary experience, but for breakfast the next morning. Really, this is a bite size piece of heaven.

NOTE

There’s a reason Chef Ludo has received so many accolades and press. How many chefs are working their first three star Michelin restaurant at the tender age of fourteen?

Having trained with some of the finest chefs and restaurants in the world, Chef Ludo, is now ready to create culinary masterpieces when and where he wants – always on his own terms.

Whether he is single handedly creating another menu for his roving restaurant concept called “LudoBites,” or grilling Hawaiian fish on a beach side grill, this James Beard Rising Chef awarded chef is the man to watch, if you love great food.

In February of this year, the Four Seasons Resort Hualalai on the BIg Island of Hawaii, hosted a Chef Fest, billed as the ultimate culinary getaway in paradise.  This  Taste of America event included many famous chefs traveling from the mainland to prepare gourmet dinners, along with daily cooking demonstrations/events and mixology classes.

P.S. On Sunday’s last day of the Made in America food event, the Chef’s Champagne Brunch, Chef Ludo made his famous eggs. Remember Chef Ludo is an impresario and a master at combining unusual ingredients. His creamy, whisked eggs combined sea urchin roe, champagne, shallots caviar, chive flowers and lobes of sea urchin roe (uni). Talk about telling a story through food!

Courtesy The Gourmet Review

Chef’s wife, Krissey, is his business partner, mother of their twins, and a well known LA attorney and former finalist in the Apprentice! What an accomplished team.

Check Chef Ludo out on his website and our blog post on this fabulous chef. Whatever you do, don’t miss the next Taste of America food event at the Four Seasons Resort Hualalai next fall.

- The Gourmet Review

Canlis Restaurant boasts one of the best green salad recipes you will ever enjoy. Award winning over the years and located in Seattle, Washington, this is a sure guest pleaser. Do you agree with food critics? Try for yourself and see what you think.

SERVES:  4 to 6

INGREDIENTS

1 large head Romaine hearts, cut into 1″ pieces

8 cherry tomatoes cut in half

1/2 cup thinly sliced green onion

3/4 cup freshly grated Romano cheese

1/2 cup very well done chopped bacon

1/2 cup thinly sliced fresh mint*

1 tablespoon thinly sliced oregano leaves

1/2 cup croutons*

kosher salt and fresh ground tellicherry black pepper to taste

Dressing

1/2 cup olive oil

1/4 cup freshly squeezed lemon juice

1/4 teaspoon fresh ground black pepper

1/4 teaspoon minced garlic

1 coddled egg*

* NOTES BY MARK CANLIS

There are some important preparation steps to make this the perfect salad.

Wash individual leaves in warm water. Drain and dry in colander. Then chill in refrigerator. Don’t ever, ever toss a Canlis Salad with warm or wet leaves!

Mint – you can’t use too much mint (experiment yourself).

Coddled Egg – Pour boiling water into a cup and put a whole egg (in the shell) into the hot water . Let sit for 1 minute. You may substitute with pasteurized egg mixture (found in the dairy section in cartons).

Croutons – Canlis makes their our own croutons. They use butter and Italian seasoning. You can also make your own. Just don’t use packaged crouttons from the store.

DIRECTIONS

To make the dressing, put the salt and pepper, lemon juice, oil, and coddled egg in a bowl and whip vigorously. Reserve.

To a salad bowl, add the prepared romaine, green onion, cheese, bacon, oregano, and mint.

Pour dressing over salad and toss thoroughly.

Split the salad onto four chilled plates and arrange croutons, a sprinkle of Romano cheese and halved cherry tomatoes (you can also use vine fresh tomatoes that have had the skins removed by dipping in boiling water until the skin starts to peel) on the salad to finish the presentation.

MARK CANLIS SHARES SECRETS TO MAKING THE ULTIMATE CANLIS SALAD

Follow these tips from Mark to recreate the Canlis Salad  served in the restaurant.

The Canlis salad recipe was my grandfather’s – a man who learned to cook from his Greek and Lebanese mother. There are a few hints that he insisted on when making the salad, and they always seem to make the difference when we’re making it in the home or at the restaurant.

First, prepare the bowl. If you have one, a wooden bowl is best. You’ll want to take a clove or two of garlic and a bit of olive oil and season the bowl by rubbing the two all over the bowl.

Then, focus on the lettuce. It’s best if you can buy the lettuce whole, and a day before cut off the bottom of the stalk about an inch up from the bottom. You’ll immediately see some white foam. This is very bitter, and draining it out of the lettuce will make it sweeter. Just wash it and prop it up over paper towels in the refrigerator over night. The next day it will be clean, sweet and ready to cut into 1 inch squares. Use a sharp knife. Dull knives bruise the leaves.

Bacon? yes. Bacon bits? NO. The salad needs the fat from real bacon to balance the acidity of the lemon juice. Don’t over cook it (that removes the fat). It should be done, but still tender and soft.

Finally, the dressing. Don’t leave out the egg—it’s essential as an emulsifier for the lemon juice and the olive oil. Only use fresh lemon juice!  (The pre-packaged stuff won’t due.) When making the dressing, ere on the tart side. It’s better to have it too tart than too oily. When you taste it (and you should several times) it should taste pretty tangy and tart.

Oh and lastly, only use Romano cheese – Parmesan, though often used as a substitute in other dishes, will ruin the dish. It’s best to have shredded romano, not grated or crumbled, as this dries out the moisture and the character of the cheese.”

 

Gourmet Review Croutons

By no means does this measure up to Canlis croutons, but here is my personal recipe. I cut up a baguette of a  loaf of french bread into squares for the croutons. I keep a container of olive oil steeped with fresh garlic in my kitchen at all times. For the croutons, I pour a little of the olive oil in a frying pan and lightly cook the croutons until just golden brown. These can be prepared the day before and kept in a ziplock bag if pressed for time. Please do not use store bought croutons. It makes a difference in the salad. Mine don’t measure up to those at Canlis, but it a substitute.

BLOG NOTES

Every once in awhile I simply have to prepare this salad for friends and family. So, I thought since the salad is worth a place of honor in my family, that I would publish the recipe again on the blog. It takes some time for preparation, but it is worth it. Now enjoy!

Courtesy The Gourmet Review

It’s fun to see fabulous chefs having foodie fun, especially at the Four Seasons Resort Hualalai.  And so it was that Executive Sous Chef, Nick Mastrascusa, along with Beach Tree’s  Sous Chef  Angela Kenyon  and General Manager, Chuck Wilson, got together one afternoon and decided to imagine the world’s greatest hamburger.

They created  the NCA Burger, which incorporates Nick, Chuck and Angela (NCA)’s favorite hamburger ingredients  .   .   .   ALL IN THE SAME HAMBURGER!

Courtesy The Gourmet Review

Normally, I post a photo of the day’s featured recipe, but I couldn’t resist showing you some fun from the NCA photo shoot. Above, you see a lot of cajoling, as to who will actually be photographed sampling this burger.  ”No, you eat it.   .   .”No, YOU eat it.”

The real problem here is that this is one messy burger and the burger ends up EVERYWHERE!

Courtesy The Gourmet Review

After much fun and discussion, the NCA all-stars decided to go for a nice photo with the NCA Burger taking center stage. (Yes, I have some photos that will NEVER be printed) to preserve everyone’s dignity!

WARNING: You may need a Tums just reading this recipe.

SERVING: 1

INGREDIENTS

1  8 oz burger patty (Have your butcher make meat from best meat you can justify.)

1 brioche hamburger bun

1 ounce Gorgonzola cheese

1 ounce BBQ sauce

2 ounce crispy onions

2 ounces avocado

1 ounce spicy Aioli sauce

1 Pepperoncini

2 slices crispy pancetta (have your store slice for you)

PROCEDURE

Seasons burger meat with salt and pepper on both sides.

Place on grill.

Once it is flipped over, cover with BBQ sauce and crumbled Gorgonzola.

Cut brioche bun in half and toast on flat top with clarified butter.

Place avocado on the bottom of the bun. Place burger on top.

Top with pancetta and crispy onions.

Spread Aioli on the top bun and close.

CRISPY PANCETTA

Place on even sheets of parchment paper on a baking sheet.

Cover with parchment paper and another sheet pan to keep the pancetta flat

Bake for about 15 minutes at 350 degrees until golden brown.

CRISPY ONION

INGREDIENTS

3 white onions

1 cup bread flour

1 cup corn starch

1 Tblespoon Fat Man Spice  (Paul Perdone Cajun seasoning or any Cajun seasoning)

Salt and pepper to taste

PREPARATION

Slice onion thinly.

Combine flour, cornstarch and spices.

Dredge onions in flour.

Fry until golden brown. Store on paper towel under a heat lamp or on low in oven.

SPICEY AIOLI

Make Garlic Paste with edge of knife (combine salt and Extra Virgin Olive Oil).

Slice Pepperoncini into rings and dice the pickles.

Combine all ingredients and adjust salt and pepper as needed.

PRESENTATION

Assemble.  Stick with a skewer and one pepperoncini.

NOTE

Just forget the calories on this and have a good time. Might even be a good group dinner project with friends in the kitchen sharing a bottle of wine. Then, see if you can eat an entire NCA burger at one sitting!

- The Gourmet Review

Courtesy The Gourmet Review

This Shrimp With Pernod and Quick Preserved Lemon Appetizer recipe was created by my friend, Jessica, the owner of the Angry Blueberry catering company. Jessica served this to my husband and me as a special appetizer for our anniversary. This is so unusual, creative and unlike any appetizer I have ever tasted.  Quite frankly, I could have eaten a dinner size portion and skipped the main course. It’s that delicious!

SERVES: 2

INGREDIENTS:

2 tablespoons extra-virgin olive oil
12 uncooked extra-large shrimp (8 to 10 per pound)
1 cup finely chopped fresh fennel
2-4 cloves of garlic depending on your liking
1/2 cup halved grape tomatoes. (Varied colors make for nice presentation.)
1/3 cup torpedo onions or you could substitute shallots
1 tablespoon chopped Quick-Preserved Lemon
1/4 cup Pernod or other anise-flavored liqueur or anise flavored liquor
1/4 cup cream

PREPARATION

Heat oil in large skillet over medium-high heat.

Peel, devein, butterfly and  flatten shrimp.

Sprinkle shrimp on 1 side with coarse salt and pepper. Add to skillet and sear 1 minute per side.

Transfer shrimp to plate.

Add fennel, tomatoes, shallots, preserved lemon and garlic.

Sauté until fennel is tender, about 4 minutes.

Add Pernod. Boil 1 minute.

Add cream. Boil 1 minute.

Return shrimp to skillet.

Toss until just opaque in center, about 1 minute.

PRESERVED LEMONS

INGREDIENTS

8-10 Meyer lemons
1/2 cup kosher salt, more if needed
Extra fresh squeezed lemon juice, if needed

PREPARATION

Dice the lemons fairly finely and toss them with the salt.

They will only get better with time,  but you can use them within 6 hours if you like.

Afterwards, keep the remainder in the fridge and use as desired.

- The Gourmet Review

Courtesy The Gourmet Review

Want to try an easy, fun appetizer? This Prosciutto and Melon Tower is so quick to prepare that you don’t need a recipe.

Pick out a ripe melon – this could be a cantaloupe or honeydew or just about any melon that’s in season and ripe. Peel the melon, slice in half and scoop out the seeds. Take a cookie cutter* or anything with an edge that can cut through the melon and select a shape. Keep the cookie cutter on the melon, so you can pile pieces of prosciutto on top and the shape is not compromised.

Have your deli person slice some good Parma prosciutto. I always get frustrated trying to take the fat off the prosciutto slices. It’s hard to keep a slice together once the fat has been removed. Keep it easy. Put the pieces of prosciutto on top of the melon (while still in the stack) and easily keep the integrity of the shape.

Top with a couple micro arugula greens for color. Squeeze a bit of fresh lemon juice and a small drizzle of extra virgin olive oil over the top.

Remove whatever you are using to keep the appetizer shape and your tower should be complete.

Take a chunk of Parmigiano Reggiano (no substitutes please). Use a fork or knife to pull small, uneven chunks and place on your appetizer plate next to the Prosciutto and Melon towers.

The taste combination of the Prosciutto, melon, lemon and olive is the perfect counterpoint with the Parmigiano!

NOTE

I have a kit that is called “Stacks The Art of Vertical Food” that I’ve had in my kitchen cabinet for years. The kit includes round, square and triangle stainless steel molds. It comes with a tamping tool with rod that pushes down any food in the stack to hold the shape.

This kit  makes for a fun presentation. This is what I used to make my Prosciutto and Melon stacks, but you can improvise with any molds from your kitchen.

-The Gourmet Review

Courtesy The Gourmet Review

Yellowfin Ahi Tataki with Truffle Soy Emulsion is another great recipe from Chef Eric Garrett at Hawaii’s Resident Beach House restaurant. I’ve been pining over this for quite awhile and Chef was nice enough to share with me.

The bonus is that this is a healthy recipe and easy to prepare at home, but it lives and breathes by using the freshest ahi.

SERVING: 1

INGREDIENTS:

3 ounces Yellowfin Ahi. Cut thinly  into 2 inch squares ( you will need a very sharp knife or fish knife and start with uniform pieces of ahi.)

¼ teaspoons white sesame seed

¼teaspoons sea salt

½ teaspoons diced chives

½ teaspoons fine diced fresh ginger

1 ½  teaspoon truffle soy emulsion (recipe below)

1 teaspoon canola oil

1 ½ tablespoons micro arugula or baby arugula chiffonade

TRUFFLE SOY EMULSION

½ cup soy sauce

2 tablespoons white truffle oil

1 tablespoons lime juice

DIRECTIONS

Whisk soy sauce, white truffle oil and lime juice by  hand.

TO ASSEMBLE

Lay down ahi pieces in straight line on rectangular dish, so fish is not overlapping.

Place all ingredients over fish except arugula and oil.

Heat oil to the point it is just beginning to smoke.

Spoon oil over the fish and other ingredients so it “sizzles.”

Garnish with micro arugula or baby arugula chiffonade.

NOTE

Executive Chef Eric Garrett always incorporates fresh ingredients into incredibly creative, yet healthy dishes. If you love yellowtail ahi, you will love this easy recipe and feel healthy as a bonus. I could eat three orders of these instead of a main course for dinner. I bet you could too!

Try another favorite of mine from Chef the next time you want a healthy salad recipe. Guests will try to figure out the secret ingredient for his Grilled Chili Marinated Prawn Salad with Lime Vinaigrette Dressing .

- The Gourmet Review