Tag Archives: Mango

Hawaiian Ahi Poke

Menu
-Ahi Poke
-Caramelized Salmon with a Orange-Shoyu Glaze
-Lemongrass Buerre Blanc
-Sauteed Mixed Vegetables
-Steamed Japanese Rice with Fired Basil Leaves
-Pineapple Fritters with Maui Mango Sauce

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The Line Up

Hawaii! Did you know that there is nothing native to Hawaii? Everything has been brought in.

Ahi Poke

Ahi Poke

Ahi Poke is a marinated, raw, sashimi grade tuna dish. We paired it with some fried wanton wrappers. It was an interesting dish. I’m not a big fish fan, and it has a really strong fish flavor. The tuna was GIANT.

Caramelized Salmon with an Orange Shoyu Glaze with Lemon grass Buerre Blanc, Sauteed Mixed Vegetables, Steamed Japanese Rice, and Fried Basil Leaves.

Caramelized Salmon with an Orange Shoyu Glaze with Lemongrass Buerre Blanc, Sauteed Mixed Vegetables, Steamed Japanese Rice, and Fried Basil Leaves.

Shoyu is another name for Soy sauce. The salmon was really good. Frying the basil was a scary experience, because of the high water content in the basil leaves, they pop when you put them in the hot oil.  When you make the rice, you have to rinse it very very very well. I spent maybe 15 mins just washing it.

Pineapple Fritters with Maui Mango Sauce

Pineapple Fritters with Maui Mango Sauce

These were really good. (I sliced the pineapple and that was a pain in the butt, but it was worth it) They had a cinnamon sugar added to the dough that went really well with the mango sauce. We made the mango sauce by scratch too!

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Advanced Patisserie-Week 3

Plate 1
-Strawberry and Mango Trifle

ap31

Strawberry and Mango Trifle

Trifle’s have a reputation of being an old school dessert. We tried to revamp it. It was a nice flavor combination. On top is some dried strawberries and lace sugar.

Plate 2
-Chevre Panna Cotta
-Tawny Port Reduction
-Vanilla Granny Smith Apples
-Thyme Gelee
-Nutmeg Tuile

ap32

Chevre Panna Cotta with Tawny Port Reduction

This dessert has a lot of elements. It was also very tasty. The Thyme Gelee was a nice bit of flavor to go with the creamy Panna Cotta and the Tawny Port Reduction.

Plate 3
-Orange Chocolate Souffle

ap33

Orange Chocolate Souffle

Souffles have a reputation for being very hard to make. The real problem with souffles is you have maybe 10 mins after you take it out of the oven before it falls. Now imagine trying to plate it, serve it, and not have the customer angry that it fell. This one was nice and chocolaty with a hint of orange. It was oh so good!