Celebrating Restaurant Week With The Chefs

This week we welcome Conrad Nonaka, director of the Culinary Institute of the Pacific, who is promoting Restaurant Week (Nov. 15-21) with participating restaurant chefs Kapolanialaimaka S. Kealoha, executive chef at Tiki’s Grill and Bar, and Khamtan Tanhchaleun, executive chef at Hawaii Prince Hotel Waikiki and Golf Club, who share featured dishes of the week.

For more information, visit RestaurantWeekHawaii.com .

MACADAMIA NUT MAHIMAHI WITH TOMATO, BASIL AND MUSHROOM ORZO AND LEMONGRASS BEURRE BLANC

* 7 ounces fresh mahimahi
* 1 1/2 ounces macadamia nuts
* 5 ounces orzo pasta
* 3 ounces diced tomato
* 3 ounces sliced mushrooms
* 2 ounces sun-dried tomato
* 2 ounces beurre blanc
* 2 ounces spinach
* 2 ounces white wine
* 2 ounces garlic butter
* 2 ounces egg whites
* 1 1/2 ounces panko

Ladle 2 ounces of the lemongrass beurre blanc onto the middle of the plate, spreading it in a circle up to an inch from the edge. In the center of the sauce, spoon the orzo, building a mountain in the center. Place cooked mahi on the top of the mountain.

For garnish, sprinkle chopped mac nuts, diced red bell peppers and chopped fresh parsley.

For Lemongrass Beurre Blanc:

* 1 cup white wine
* 1/4 cup white wine vinegar
* 1 minced shallot
* 1 stalk lemongrass, bottom end sliced
* 1 3/4 cups heavy cream
* 1 pound unsalted butter (room temperature)
* kosher salt and white pepper

Combine wine, vinegar, shallots and lemongrass in a heavy saucepot. Heat on medium-high until reduced by half. Turn heat to low and add butter a little at a time, stirring constantly. Season with salt and pepper, to taste.

Makes 2 cups.

For Fish:

Roll seasoned mahimahi filet in egg whites, then roll in panko and macadamia nut mixture. Sear both sides of mahi until golden brown. Finish in the oven at 350 degrees for eight to 10 minutes.

For Pasta:

In a sauté pan, add a little oil. Saute mushrooms, sun-dried tomato, spinach and tomato. Season to taste. Deglaze with white wine and add the orzo. Add garlic butter and toss well to finish.

BLACKENED OOLONG TEA

NEW YORK STRIP LOIN

* 6 ounces New York Strip Loin
* 1 ounce Cajun Oolong Tea Spice
* 2 ounces Ginger Madagascar Sauce

Coat the strip loin with Cajun Oolong Tea Spice. Sear strip loin and place in oven for eight to 10 minutes at 350 degrees.

Slice strip loin. Place the medallions on a plate (fan out) on risotto. Served with Ginger-Madagascar sauce over medallions and accompany with soy beans, shallots and garlic. Top with fried onions.

For Cajun Oolong Tea Spice:

* 4 tablespoons oolong tea
* 10 teaspoons paprika
* 1 teaspoon white pepper
* 1 teaspoon black pepper

SAM CHOY’S KITCHEN

* 2 teaspoons cayenne pepper
* 2 teaspoons garlic salt
* 2 teaspoons onion salt
* 1 teaspoon each oregano powder, marjoram powder, thyme powder, cumin powder, coriander powder, chili powder and salt

Mix ingredients well.

For Ginger Madagascar Sauce:

* 2 ounces chopped garlic
* 3 ounces shallots,
* 2 ounces chopped ginger
* 6 ounces Madeira wine
* 1 bay leaf
* 1 sprig thyme
* 1 quart veal stock
* 3 ounces whipping cream
* 2 ounces green pepper-corns, crushed Sweat the garlic, shallots and ginger for one to two minutes. Add wine, bay leaf and thyme. Reduce by one-third. Add veal stock and bring to a boil. Simmer for 15 minutes. Add whipping cream and simmer for another five minutes. Add in the green peppercorns.

For Miso-Shiitake Mushroom Risotto:

* 1 cup risotto
* 1 ounce chopped garlic
* 2 ounces chopped onions
* 4 ounces shiitake mushrooms, roughly chopped
* 2 ounces butter
* 3 cups miso broth

Sweat the garlic, onion, shiitake mushrooms and risotto with butter for one to two minutes. Add the miso broth and bring to a boil. Simmer for 10 to 15 minutes.

Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL.

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