Chef Recipes

CHEF COLLIN THORNTON

Executive Chef, The Fairmont Orchid Hawaii

Maui Pineapple Glazed Walu Filet

“Molokai” Sweet Potato and Waimea Corn Hash
(Yields 8 portions)

Ingredients:
Pineapple Glaze 2 tbsp Olive oil 1tsp chopped garlic ½ Fresh Chopped Pineapple 2 Fresh squeezed Lemons 2 Fresh Squeezed Oranges 2 Fresh Squeezed Limes ¼ bunch of chopped fresh coriander Salt and pepper to taste Walu 2 tbsp Olive oil 8 x 6oz Walu Filets Salt and pepper to taste	Hash 2 tbsp Olive oil ½ cup Chopped Maui Onions 1 tbsp Chopped Garlic 4 x Boiled Peeled and Small Diced Molokai Potatoes 3 Cups of Cooked Fresh Waimea Corn ½ cup chicken stock Veg 2 tbsp Olive oil 8 x Pre Blanched Broccolini Florettes

Procedure:

Glaze

1. Heat Olive oil in Sauté pan over med high heat and add garlic and pineapple. Sweat off for 2 minutes
2. Add Citrus Juices and reduce by half over med high heat for approx 5 minutes
3. Add coriander, salt and pepper to taste and remove from heat

Hash

1. Sweat off onions in olive oil over med high heat until translucent and add garlic. Sweat off garlic for approx 1 minute
2. Add potatoes and corn and sauté until heated through.
3. Add Chick stock and reduce for 1 minute
4. Season to taste

Walu

1. Season both sides of filet’s with salt and pepper
2. Heat olive oil in sauté pan over high heat until smoke point
3. Add Walu and sear on one side until golden brown.
4. Turn to other side and place in preheated 350 degree oven for Approx 5-7 minutes until firm or desired doneness

Veg

1. Heat oil in sauté pan over med high heat and add Broccolini
2. Sauté until heated through and remove from heat

CHEF GEORGE GOMES, JR.

Executive Chef, Mauna Kea Beach Hotel

JAPANES HAMACHI SASHIMI

• 2 ounces Hamachi
• .75 ounces Radish
• .75 ounces Sea Asparagus
• .75 ounces Ikura
• .50 ounces Smoked Soy Vinaigrette (Yamasa Soy)
• 2 pieces Micro Shiso Leaf
• .75 ounces Sushi Vinaigrette Mix
  Kosher salt to taste

Slice hamachi. In a bowl, marinate ikura in the sushi vinaigrette mix. On a plate, place the Hamachi in the center of the plate and add the soy. Add the ikura around the plate and on the hamachi. Garnish with the shiso leaf, sea asparagus and radish. Sprinkle with salt.