Big Island Private Chef
On this page we will feature multi course dinners that you can use for your next gathering. The items that are used in these menus can be found in your local stores or specialty shop in your area.
Appetizer: Seared marlin and Ahi
Ahi (yellowfin tuna) and Marlin make great searing fish. Make sure that your fish is fresh. Shop at reputable fish markets and make sure they properly handle all of the fish they sell. One of the great things about Hawaii, we have an abundance of fresh fish. Ask for sashimi grade fish. Block your fish into rectangles 1"x3"x5". This style is seared and seasoned with two different types of Furikake seasoning on the Marlin, and a blackened seasoning on the Ahi. Rinse fish in cold water pat dry. Put seasoning on a plate and coat all sides of your fish. Bring a skillet to high heat, and spry with food release, when it starts to smoke sear each side of fish for about 30 seconds to one minute and set aside in freezer till the flesh becomes firm. When you cut always make sure to cut across the grain of the fish. Depending on the size of your blocks each plate should get six to eight cuts. Make your slices as uniform as possible. A very sharp knife is a must. Remember the firmer the fish once it's out of the freezer, the easier it is to cut. Here we plated with an Asian Slaw (savory Asian cabbage) and sesame oil with a little shoyu. Add pickled ginger and wasabi. The picture here is considered family style, but you can plate this on individual small appetizer plates as well.
Second and Third Course: Potato Leek and Bacon Puree with Hamakua Mushroom Garnish and Basil Oil. Fresh Baby Romaine Dinner Salad.
For soup: Wash and clean 2lbs. Yukon golden potatoes and quarter. Bring to boil till tender. When small pairing knife slides in with no resistance they're done. Drain mash and set aside. in same pot, sauté leeks shallots and fresh cooked bacon pieces till leeks and shallots are tender. Add 4 cups chicken stock and bring to boil and reduce by 1/4 th. Add mashed potato and continue to simmer to a thick consistency. When you reach the consistency you like remove and puree in a blender till smooth. Using the mushrooms you sautéed for your main course place a few in the center of soup and drizzle basil oil around top. You can make your own basil oil or buy it at most specialty food stores.
Dinner Salad: Fresh baby romaine lettuce some yellow squash pieces, cherry tomatoes, small diced onion, and cucumbers topped with raspberry vinaigrette. To make the vinaigrette use fresh red raspberries, white wine vinegar, rice wine, salad oil, dried thyme leafs, a squeeze of raspberry dessert sauce, and sugar to taste. I make this vinaigrette to taste more than by a recipe. The only real measurements I use are one cup of salad oil, one third to a half cup water, and one cup of fresh raspberries. Everything else I add and taste till I get the flavor I want. Your taste tells you when it's right! Experiment, that the beauty of creating a dish. For and extra twist put some mandarin oranges on your salad.
Main course: Traditional Hawaiian Steamed Fish
Hawaiian steamed fish is one of the most popular styles of preparing fish locally. I like to use a twist on the traditional style. Instead of rice for the starch I use mango, and prepare an orange citrus sauce instead of searing peanut oil as the finishing sauce. Always remember to use the freshest fish. Shop at reputable fish market or stores. I will always buy a little more fish than I plan on using, so I can brake down the fish myself and cut the stakes to the size I want for the occasion. The fish used here is Opah (Moon fish). This is one of the most versatile fish you can work with. It can be prepared in any manner and it always come out perfect. Prep for this dish is quick and easy. Start by using 6oz fish steaks. Peal fresh ginger, cut in half lengthwise and lay on the flat side. Slice thin strips, and Julianne the strips, dice strips and mince. Half teaspoon per fish steak. Two cloves of garlic finely diced. One large pinch per steak. Mushroom prep. Use your favorite mushrooms. I like to use either shittake or Hamakua mixed mushrooms. Slice mushrooms in half lengthwise add garlic, ginger, butter and a teaspoon of peanut oil and sauté till tender. Don't over cook, because you are going to steam them with the fish. Prep for the baby bok choy is so easy. Fill mixing bowl with cold water place bok choy in water and let sit for 10 to 15 minutes, shaking in the water a few times to remove any dirt that is stuck in the folds and leafs. Remove and pat dry with paper towel and quarter bok choy, and set aside in refrigerator. Prep for your mangos. Find Hayden's, as they are one of best and sweetest (I use mangos that grow on our property). Peel the skin, starting at the stem, cut the meat away
from the seed or pith. It runs the whole length thru the center of the mango. It's curved and very hard, so just follow along the edge of it. You end up with two nice thick half's. Now your ready for steaming your fish. Spread some ginger on top of the fish, put some garlic on top of the ginger and add the mushrooms to cover the fish. Don't worry if the mushrooms cover and some fall over the sides. Using a steaming basket fill a sauté pan with water so it sits just under the bottom of the steaming basket (don't let the fish sit in the water). Spray the bottom of the basket with food release so fish will not stick. Place fish in basket and steam for about 12 to 15 minutes. Time will vary as to the thickness of your fish. While fish is steaming take your mango half's, put a tab of butter in a pan and bring to a medium high heat. Place mango half's flat side down and caramelize one side at a time about 5 minutes per side. About five minutes before fish is done, place 3 to 4 quartered pieces of bok choy in steamer and finish with fish. If you like cilantro, put on top of fish as it steams. For the citrus sauce start with one cup of white wine 8 to 10 large sprigs of thyme some chopped shallots, two large oranges cut in half and squeezed and put in pan. Reduce by two thirds. Add one cup of fresh orange juice and reduce by two thirds. To give even more citrus flavor add zest from the oranges to the sauce as reducing. If you like your sauce to be a little thicker add some cream with the orange juice and reduce to the thickness you like. Strain through a fine sieve to remove all pulp.
Fresh Baked Traditional Italian Breads
Dessert Course: We make all of our desserts, breads, and all baked items. Because of space and time, recipes are omitted. With all of the specialty shops that are available, getting artisan breads and desserts is easier for most.
Chocolate Mango Cake Hawaiian Tropical Fruit Platter
Either one of these desserts is a fitting end to a great meal! Don't forget the Kona coffee!
