SMOKED KANPACHI SALAD WITH BUTTERMILK LIME DRESSING
1WholeKanpachi, skinned and fileted, center bloodline removed
1Cupkosher salt or sea salt
2Sliceslemon wheel, cut in ¼" rounds
Wood chips for smoking
INGREDIENTS FOR DRESSING - Buttermilk Lime Dressing
Zest of 1 lime
½Cupextra virgin olive oil
Salt and pepper to taste
INGREDIENTS FOR SALAD
1Cucumber, thin sliced on mandolin
½Cupradishes (French breakfast, Easter egg, watermelon radishes work well), sliced thin on mandolin
1Kula onion, thin sliced with the grain, rinsed well under cold water
Extra virgin olive oil
Croutons*(baguette or country bread torn into small pieces and toasted/dried out until golden brown in a 250F oven. )
METHOD FOR BRINE
Combine the sugar, salt, and water in the blender, blend on high until salt and sugar is dissolved.
Pour into a baking dish/pan, add the white peppercorns, dill and sliced lemon.
Submerge the Kanpachi filets in the brine and place a paper towel on top of them to completely submerge the filets, then wrap tightly and refrigerate overnight or for 8-12 hours.
METHOD FOR SMOKING
Remove the filets from the brine and pat dry.
Soak your wood chips for your smoker (see notes below for alternative methods).
Remove the interior rack and tray up your filets in a single layer.
Keep the rack of fish on a sheet tray in the refrigerator until ready to smoke.
With your smoking lid closed, heat the chips over medium heat until there is a large build up of smoke in the smoker.
Remove the smoker from the heat and remove the lid, quickly placing the rack of Kanpachi filets into the smoker and closing the lid.
Allow the Kanpachi to sit in the smoke off the heat for 1-2 minutes. Remove the rack of fish and place back into the fridge, repeat smoking process once or twice more until the fish filets have taken on the desired smoke flavor.
Keep filets wrapped and refrigerate until ready to slice.
METHOD FOR DRESSING
Combine all ingredients in a blender or whisk together by hand. Refrigerate until needed.
METHOD TO ASSEMBLE SALAD
Slice the cured Kanpachi into thin slices on a large plate.
Layer the cucumber, radish, Kula onion, sea asparagus. tuck slices of Kanpachi amidst the salad, garnish with pea tendrils, dill fronds, and croutons (edible flowers add a nice touch too!). Drizzle with a squeeze of fresh lime juice, extra virgin olive oil, and sea salt.
4ozGinger root, peeled and sliced into thin rounds or plackets
1Headgarlic cloves, crushed
6-10Dried red chile pods
Peel of one tangerine
2CupsShao Xing rice wine
1½CupsTamari, gluten free (can use soy sauce if desired)
¼Cuprock sugar or brown sugar
Salt and Black Pepper
GARNISH AND PLATING
Shaved Maui Onion
Blanched Bok Choi Leaves
Calamansi or lime wedges
Fried Garlic Chips
METHOD FOR MAKING NOODLES
Combine the flour, moringa powder, and salt in a large bowl, whisking to combine.
Add the water and knead until a smooth dough forms.
Flatten the dough into a book-like shape and cut the dough into 4 quarters.
Coat in a light layer of vegetable oil, all sides, and allow the dough to rest for at least 2 hours at room temperature.
Roll the dough on a clean surface and cut into thin strips (1 cm for round noodles, 3cm for wide flat noodles).
Lightly grabbing the ends of each noodle between your thumb and forefingers, gently bounce the noodle on a clean surface while slowly pulling your hands wider and wider apart, thereby stretching each noodle to the desired thickness and length.
Boiling one portion at a time, (it's best to cook as you pull noodles, the noodles are best when pulled and dropped directly into boiling water), cook round shaped noodles for 1 minute, flat noodles for 2 minutes.
Drain and use as needed. The noodles should be smooth and silky and chewy. Serve hot in the beef broth.
METHOD FOR MAKING BROTH
Season your shanks /oxtails with salt and pepper.
Heat a large heavy bottom stockpot (10-12 qts+) over high heat.
Add a thin layer of oil to the pot.
Sear the beef, (reduce heat to medium) browning on all sides. Remove the seared beef and pour off the oil and fat in the bottom of the pot (discard the grease).
Return the browned beef pieces to the pot and add the ginger root, green onions, garlic cloves, cinnamon, star anise, chile pods, fennel seed, black peppercorn, tangerine peels, and the stems of the cilantro.
Add 8 quarts of cold water to the pot, making sure the beef pieces are submerged.
Bring the water to a boil and reduce to a simmer, skimming the scum off the top of the stock as it cooks.
Simmer the beef pieces until the meat is falling off the bone, about 90 minutes to 2 hours, depending on size of shanks/oxtails. Remove the beef from the stock and pull the cooked beef off of the bones (can discard bones or make second stock).
Strain the soup broth through a fine mesh strainer and then strain again through a paper towel or large coffee filter. Discard the soup solids. You should have 4-5 quarts of soup stock as your yield.
Add the shao xing, tamari, rock sugar and a splash of rice vinegar to the soup broth, stir and check the seasoning, add salt if necessary.
Add the boneless braised beef back to the now strained soup broth. Serve over the freshly boiled noodles and garnish with the desired toppings (listed below)
GRILLED LOCAL BABY CARROTS WITH LEMON-TAHINI SAUCE, “CAVIAR” LENTILS & HERB
2lbsmulticolored baby carrots
Beluga Lentils, cooked, recipe to follow
Micro Dill, to taste
resh Cilantro, to taste
Lemon-Tahini Sauce, recipe to follow
For the Lentils
1CupBeluga Lentils (small black lentils)
A few springs of fresh thyme
Sea Salt, to taste
For the Lemon-Tahini Sauce
1-2cloves garlic, rough chop
Juice and Zest of 1 meyer lemon
2tbspMaui Bee’s Honey
Sea Salt, to taste
Pepper, to taste
For the Lentils
Rinse and drain lentils before placing in saucepan. Check for foreign debris. Add lentils, water/stock and all aromatics to saucepan. Bring to a boil and reduce to a simmer for 20 minutes or until lentils are tender.
Drain and reserve lentils.
*This makes about 3 C of cooked lentils, feel free to adjust to your needs.
For the Carrots
Peel the carrots, leaving a small bit of the green end intact. For larger carrots, cut in half lengthwise. Toss with avocado oil, sea salt and pepper. Set aside while you prepare the grill.
Once grill is hot begin grilling carrots. They will take a while, so medium heat is best. You may have to flip several times to get to the desired doneness. Looking for an al-dente carrot, with a small amount of bite.
Spread a small amount of lemon-tahini sauce on the bottom of your platter. Sprinkle with a handful of lentils. Begin arranging carrots in a rustic fashion (not all going the same direction) drizzle more sauce, lentils and top with rough chopped cilantro and micro dill.
In a large heavy bottom saucepan, sweat the chopped garlic and herbs in the butter over medium heat, for 3-4 minutes until fragrant.
Dust with the flour and stir and cook briefly for 1 minute. Stir in the half and half, whisking thoroughly.
Bring to a boil over medium high heat, whisking occasionally to prevent the half and half from burning, and then reduce to a simmer.
Mixture should thicken slightly from the flour, continue to whisk until smooth and simmer until the cream is thick and glossy and coats the back of a spoon, about 5 minutes.
Season to taste with salt and pepper.
Remove the thyme, bay, and rosemary.
Refrigerate the mixture at this point or keep it warm if you plan on using it immediately. Always warm the cream mixture before using.
Preheat the oven to 400F
Crack two eggs into a 6" cast iron skillet
Stud the skillet with an assortment of vegetables of your choice (pre cook if necessary).
Pour 3/4 cup of the garlic cream over the eggs and vegetables. Sprinkle generously with Parmesan cheese and bake in the oven for 12-15 minutes or until the eggs are cooked to desired doneness. Serve with toasted baguette and basil tips for garnish.
To make the spice mix, place the spices in a small bowl and mix to combine.
To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
Add the macadamia nuts to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
Transfer the macadamia nuts to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.
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