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Written by Tasha Zemke
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Wednesday, 24 February 2010 18:45 |
 Oranges are a real treat each winter for Sicilians. Although the fruit does grow here on the Italian island of Pantelleria, my mother-in-law always looks forward to the annual visit from a vendor who hails from the southern Sicilian town of Sciacca. He arrives here via ship and drives his enormous truck around our narrow streets, stopping for whomever flags him down, until his shipment is gone. It doesn't take long. My mother-in-law buys a good six kilos from him and then uses the oranges in a salad each Sunday when we gather for a family lunch. There is something truly amazing about these oranges -- they aren't the famous Sicilian sanguinelli (blood oranges) but are some of the sweetest, best oranges I've ever tasted.
The salad, which I've come to refer to as the Pantescan Winter Salad, makes great use of good oranges; without good oranges, it is simply passable. It's as bright on the table as it is low fat (the dressing consists only of salt, pepper and olive oil) and, as the cut-up tomatoes and oranges make it a bit runny, you should have some crunchy bread on hand to sop up the remaining juices at the bottom of the salad bowl. (For recipe, click "read more").
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Written by Ann Shepphird
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Friday, 15 January 2010 23:12 |
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Say you've happened upon (or, okay, purchased) a great piece of ahi tuna and are looking for ways to use it in a dish with some of the herbs and vegetables from your garden. Look no further. Here are three great recipes from restaurants at the Ritz-Carlton, Kapalua -- Grilled Ahi Tostada from The Beach House, Ahi Cobb Salad from the Alaloa Lounge and Tuna Tataki Salad from Kai Sushi -- courtesy of Executive Sous Chef Marc McDowell. And, yes, I have tried -- and can vouch for -- them all. Note: The salad portions are for one while the dressing sizes are as indicated so adjust as necessary. Tuna Tataki Salad from Kai Sushi
4 ounces tuna, seared
2 ounce daikon, julienne
.5 ounce maui onion, thin sliced
.5 ounce wakame sea weed
.5 ounce ogo Hawaiian sea weed
2 ounce ponzu sauce
.5 ounce tobiko (orange)
1 ounce garlic aioli (recipe below) Garlic Aioli
(yields 12)
10 oz mayonnaise
.2 oz garlic
.1 oz white pepper ground
2 oz sake
.5 o soy sauce yamasa Grate garlic fine. Mix all ingredients well. (Click "read more" for other two recipes.) |
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Written by Executive Sous Chef Marc McDowell
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Saturday, 02 January 2010 01:27 |
 Ingredients
½ onion, small dice
1 ½ celery stalks, small dice
1 ½ lemongrass talks, chopped
¼ jalapeno, seeded and chopped
4 ½ ears cut-corn from large ears
1 cup coconut milk
7 cups chicken stock
1 cup heavy cream
1/3 cup cilantro
3 kaffir lime leaves
.5 tsp. salt
.25 tsp fresh white pepper
Procedures
Gently sweat first five vegetables for 45 minutes with the chicken stock.
Add the heavy cream and coconut milk and slowly simmer for 20 minutes.
Add cilantro and lime leaf and blend until smooth.
Season with salt and white pepper to taste.
Pass through china cap then chinoise for extremely smooth veloute. If you prefer not as smooth with a little more texture, then don’t drain completely. |
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Written by Executive Sous Chef Marc McDowell
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Friday, 18 September 2009 23:11 |
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 Created from vegetables and fruits grown in the kitchen gardens at the Ritz-Carlton, Kapalua, this salad is simple but very flavorful -- as is the citrus vinaigrette that comes with it. Feel free to add Dijon mustard to take the dressing to another level.
Ingredients
Serves 2
1 Quart Baby Greens Mix
6 each Belgium endive spears
2 Tbl. Carrots, Julienne
2 Tbl. Red Bell pepper, Julienne
2 Tbl. Red Torpido onions, Julienne
6 each Pineapple, sliced paper thin on plate
6 each Yellow grape tomatoes, halved
1 Tbl. Jicama, julienne
1/2 orange Orange segments
10 each Lime basil Leaves, Torn
1/2 tsp. Lemongrass, Fine Chopped
1/2 each Kaffir Lime Leaf, Fine Chopped
3 Tbl. Tropical Citrus Dressing
To taste Salt and fresh ground Black Pepper
2 Tbl Optional: Wonton wrapper, julienne and fried
6 each Optional: Sautéed Citrus Prawns Method Slice 3 paper thin pieces of peeled pineapple and place in a circle on a plate. Place the Belgium Endive spears in the center pointing out and the 3 orange segments in between the endive. Toss the remaining ingredients except wontons in a bowl with enough dressing just to coat ingredients, check seasoning and place a small amount in center of plate. Garnish with prawns and fried wonton shreds. (Click "read more" for dressing recipe.) |
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Written by Ryan Urig, Chef de Cuisine
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Saturday, 29 August 2009 00:03 |
The Banyan Tree is the signature restaurant at the Ritz-Carlton, Kapalua, on the Hawaiian island of Maui. Here is Chef Urig’s recipe for a roasted-beet, feta cheese and quinoa salad.
Yields eight servings
Beet Salad
6 oz. baby red beets
6 oz. baby golden beets
3 oz. feta cheese
6 oz. extra virgin olive oil
.15 oz. chives
.15 oz. tomato concasse
1. Remove tops from beets, wash well.
2. Toss in extra virgin olive oil an wrap tightly in foil
3. Roast in oven at 375 degrees until tender, then cool
4. Peel skin and quarter
5. Toss together with extra virgin olive oil, the other ingredients and Minus 8 aged balsamic vinegar
6. Plate separate piles of beets and the quinoa pilaf (recipe below)
7. Finish with feta cheese
Quinoa Pilaf
12 oz. organic red quinoa
1.5 oz. extra virgin olive oil
36 oz. water
0.5 oz. lemon
3 oz. red onion
3 oz. cilantro
3 oz. parsley
1. Blanch and shock quinoa in salted water
2. Toss quinoa together with the rest of the ingredients |
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