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

Courtesy The Gourmet Review

Looking for the perfect fresh salsa for appetizer tortilla chips? Try Chef Eric Garret‘s trio of fabulous fresh salsas next time you want to impress guests. The “kick” varies in each salsa and, best of all,  these can be made early in the day before guests arrive.

Chef Eric shares his recipe from the fabulous Resident Beach House restaurant at Hualalai Resort on the Big Island of Hawaii.

SALSA FRESCO

INGREDIENTS

6 each large beef steak tomatoes small dice

1 bunch green onion sliced

½  pc. jalapeno diced with seeds

½ bunch cilantro chopped

3 each limes juiced

½ T chopped garlic

1 T red wine vinegar

1 cup tomato juice

Salt and pepper to taste

PREPARATION

Combine all of above ingredients. Season with salt and pepper to taste. Add more jalapeno for a spicier salsa.

TOMATILLO SALSA

INGREDIENTS

 3  tomatillos

1 each medium Maui onion or sweet onion

5 piece garlic clove

1 each jalapeno with seeds

2 each limes juiced

½ bunch cilantro

  Salt and pepper

 PREPARATION

Rinse tomatoes, add touch of oil and toss with onion, garlic, jalapeno, salt and pepper.

Place on sheet pan and bake at 400 degrees for 20 minutes or until vegetables are starting to get dark.

Let cool, place in blender with lime juice and cilantro. Add more seasoning if necessary. Remove seeds from jalapeno for a less spicy salsa.

ROASTED TOMATO HABANERO SALSA

INGREDIENTS

6 each large beef steak tomatoes

½ each Maui onion cut in smaller pieces

3 piece garlic clove

1/2 piece habanero chili with seeds

2 each limes juiced

½ bunch cilantro

 Salt and pepper to taste

PREPARATION

Rinse tomatoes. Cut in half, add touch of olive oil and toss with onion, garlic, habanero chili, along with salt and pepper.

Place on sheet pan and bake at 400 degrees for 20 minutes or until golden brown.

Make sure vegetables  are roasted until they have fair amount of color on them.

Let cool. Place in Cuisinart or blender and blend with cilantro, lime juice and seasoning until smooth.

Add more seasoning, if necessary. Use less or more habanero depending on desired spiciness.

NOTE

Chef Eric serves this trio of  fabulous salsas with a basket of blue corn tortilla chips.

– The Gourmet Review

Courtesy The Gourmet Review

This Grilled Chili Marinated Prawn Salad with Lime Vinaigrette Dressing is healthy, creative and easy to prepare. Fresh ingredients rule the day, featuring cherry tomatoes, avocado and grilled corn. Even the dressing takes advantage of freshly squeezed lime and orange juice. A surprise ingredient gives the vinaigrette a slight “kick” for flavor.

SERVES: 1

INGREDIENTS

¼ lb. baby mixed lettuces

1 cup cherry tomato cut in half

¾ cup cucumber large dice

½ cup grilled corn (cut off the cob)

¾ cup avocado medium dice

¼ cup diced grilled red onion

4 pieces 16/20’s shrimp

1 tsp. sambal chili paste

½ tsp. chopped garlic

1 tsp. olive oil

Lime vinaigrette to taste. (See separate recipe for vinaigrette).

PREPARATION

Clean and de-vein shrimp, leaving tail on. Place shrimp in bowl with sambal, olive oil, garlic, a pinch of salt and pepper. Mix well.

Let stand for at least 5 minutes.

Grill shrimp until just done.

ASSEMBLE

Toss all salad ingredients, except shrimp, with lime vinaigrette to taste.

Place grilled shrimp on top of salad. Squeeze fresh lime juice over prawns to complete.

LIME VINAIGRETTE

INGREDIENTS

¼ cup lime juice

1 lime zested

½ cup white wine vinegar

¼  cup orange puree or reduced orange juice

¼ tsp. cumin powder

2 T honey

2 T sugar

2 T Dijon mustard

1 cup olive oil

1 cup canola oil

Salt and pepper to taste

NOTE

Executive Chef Eric Garrett, from the Resident’s Beach House Restaurant on the Big Island of Hawaii, always incorporates fresh ingredients into incredibly creative, yet healthy dishes.

– The Gourmet Review

Courtesy The Gourmet Review

Our favorite bartender at Four Seasons Bora Bora’s Sunset Bar was Heiarii. My husband loved this specialty cocktail. It had just a bit of kick and we had never heard of infusing tequila with hot peppers, much less lemongrass.

That’s the secret to this wonderful cocktail. If you can’t plan ahead, just try infusing for as long as possible.  Enjoy!

SERVES: 1

INGREDIENTS

1 1/2 ounce tequila* (my favorite is David Ravandi’s Uno Dos Tres organic tequila. Uno is best for this recipe)

1/2 ounce Cointreau

1/2 ounce fresh lime juice.

PREPARATION

The tequila has been infused for two months with hot peppers and lemon grass, to provide the kick!

NOTE

Check out what the Executive Chef at Four Seasons Resort Hualalai created using Uno Dos Tres as an infusion for chocolate truffles!

– The Gourmet Review

The Gourmet Review

Moorea Prawns and Pineapple Salad. As if the turquoise waters and white sand of French Polynesia’s Four Season’s Bora Bora Hotel  aren’t already enough!

You’ll have to make a quick trip to an Asian market for some of the vinaigrette ingredients, but it’s worth the effort.

The combination of shrimp, tomatoes, cucumbers, fresh pineapple and a zesty dressing with a bit of kick is absolutely delicious. You’ll never guess the secret ingredients to the dressing.

SERVES: 1

INGREDIENTS

1 cup (.25 kg) fresh pineapple cubed

1/2 cup  (.10 kg) cherry tomato cut in half

1/3 cup (.08 kg)red onion chopped

2/3 cup (.15 kg) cucumber diced

1/4 cup fresh cilantro

12 pieces peeled prawns (26/30 per pound)

2 tablespoons chili vinaigrette

CHILI VINAIGRETTE

1 cup + 1 tablespoon (250 grams) distilled white vinegar

1/3 cup (80 grams) sugar palm

1/3 cup (80 grams) fish sauce

3 garlic cloves

1 keffir lime leaf

1 red fresh crushed chili

1 heaping tablespoon fresh mint leaves (2 gr)

PREPARATION

In a bowl, mix the tomato, onion, cucumber & fresh cilantro with chili vinaigrette.

Sear the prawns for 30 seconds each side.

Deglaze the pan with the chili vinaigrette.

Plate the combined ingredients.

Arrange prawns around the salad and top with fresh pineapple.

Bon Appétit!

NOTE

Thank you, Executive Chef Nicolals Boutin, for sharing this delicious recipe.

-The Gourmet Review

Courtesy Four Seasons Bora Bora

Pinch me. This isn’t real, is it? Located in French Polynesia, the Four Seasons Bora Bora hotel is a paradise beyond description. My husband and I are  just arriving and exploring what could be one of the most beautiful places on earth. This is the view from our plane before landing!

Courtesy The Gourmet Review

First, we arrive on the beautiful island of Bora Bora from Tahiti. We’re escorted to our thatched roof room, located over the most beautiful turquoise water I’ve ever seen. Hmmm. There’s the box on the deck with the snorkeling equipment and, of course, there’s a ladder to climb into the water for a quick swim.

Fresh fruit greets us. The champagne? Well, that’s earmarked for the end our first evening.

Courtesy The Gourmet Review

Next order of business is getting settled by the pool and having a bite to eat. Or, should we just settle into a chaise lounge on the powder white sandy beach and recharge from our trip.

Courtesy The Gourmet Review

Four Seasons hotels are known for their culinary genius. With a focus on ” farm to table” ingredients, creative foods focusing on fresh and healthy local products rule the day.

Courtesy The Gourmet Review

Then before we know it, it’s time to go back to the room to change for sunset. Even the wooden walkway to our room feels like part of a movie set.

Courtesy The Gourmet Review

The Sunset Bar’s Bartender, Heiarii, welcomes us with a specially cocktail. My favorite was the muddled fresh pineapple margarita. Hard to have just one!

Courtesy The Gourmet Review

Tonight happens to feature a Polynesian buffet. It’s the perfect way to get into the friendly Polynesian spirit.

Courtesy The Gourmet Review

Whether it’s the drop dead romantic surroundings, the cuisine, the laid back, friendly atmosphere or the extraordinary service of the staff, the Four Seasons Bora Bora is the perfect dream destination. It was on my bucket list. Now, it’s time to put it on yours!

NOTE

Courtesy The Gourmet Review

A special thanks (in photo from left to right) to Director of Food and Beverage, Franck Chantoiseau, General Manager Rajiv Malhotra, Executive Chef Nicolals Boutin and Resort Manager Christophe Chabaud. Stay tuned for more on this dreamy hotel and some secret recipes!

– The Gourmet Review