THE ELECTRIC KITCHEN
LCC culinary program’s feast will be a L’ulu
L'ulu, the Leeward Culinary Arts Gala, is your opportunity to invest in educational opportunities while feasting on samplings from some of Hawaii's finest chefs and Leeward Community College's culinary students.
» Benefit event: 6 to 9 p.m. Saturday
» Place: Leeward Community College
» Tickets: $125, to benefit LCC's culinary program
» Call: 455-0298, e-mail firstname.lastname@example.org or visit the Web site, www.lcc.hawaii.edu/lulu08
» Participating chefs: Russell Siu of 3660 on the Rise, Alan Wong of Alan Wong's Restaurant, Chai Chaowasaree of Chai's Island Bistro, Thorsten Leighty of JW Marriot Ihilani Resort & Spa, Dean Okimoto of Nalo Farms, Fred DeAngelo of Ola, Elmer Guzman of Poke Stop, Roy Yamaguchi of Roy's Restaurant, DK Kodama of Sansei Seafood & Sushi Restaurant, Colin Nishida of Side Street Inn, Goran Streng of Tango, Ian Riseley, David Millen and Michael Scully of the Pearl Restaurant at LCC
Entertainment and a silent auction -- complemented by an array of wines, beers, spirits, specialty coffees and teas -- complete the festive atmosphere of the gala, held amid the Culinary Arts Program's new dining and kitchen facilities.
Expanding on LCC's Culinary Hall of Fame, the program will unveil a Hawaii Regional Cuisine Wall of Fame, featuring the founding chefs of the movement that put Hawaii on the culinary map. Chef Roy Yamaguchi, the first chef from Hawaii to receive the James Beard Foundation award, will be honored for his achievements and contributions to culinary education.
Ian Riseley, chef at the school's Pearl restaurant and an LCC instructor, shared the recipe that he and his students will be serving at L'ulu. The recipe relies on cold-smoking, which is not a common technique, but you can get around that by purchasing lox, or smoked salmon, then following these directions for the garnishes and "pearls."
Miso-Smoked Salmon Carpaccio with Umami Pearls
2 pounds fresh salmon filet, pin bones removed, with skin on
1 cup Hawaiian salt
1/4 cup packed brown sugar
1/4 cup white sugar
1 teaspoon cracked black peppercorns
3 tablespoons white miso
» Miso Cream:
1 tablespoons white miso, strained
4 tablespoons sour cream
» Garnish mixture:
1/2 cup cooked umami pearls (recipe follows)
1 teaspoon wasabi tobiko
1 teaspoon red tobiko
1 tablespoon ikura
2 teaspoons minced Japanese pickled ginger
2 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon chopped chives
Dried seaweed powder. wasabi oil, tobiko, ikura, chives
To prepare salmon: Mix salt, sugars and pepper together; set aside.
Line baking pan with cheesecloth large enough to wrap salmon. Place salmon onto cheesecloth, skin side down. Spread miso on top of salmon. Cover salmon completely with the salt and sugar mixture. Wrap cheesecloth around salmon and place another pan on top of salmon. Place 1-pound weight in top pan to help press cure into fish. Refrigerate 48 to 72 hours, until salmon is firm.
Rinse the miso and cure from salmon with cold running water. Pat dry with paper towels. Place salmon on wire rack skin-side down, uncovered, close to the fan in the refrigerator for 24 hours, until a skin forms on the filet. This helps smoke flavor adhere to fish.
Cold smoke salmon 1 to 2 hours. It's best to do this early in the morning to keep the temperature below 77 degrees inside the smoker.
Cover salmon and refrigerate up to 7 days.
To prepare Miso Cream: Combine miso and sour cream; set aside.
To prepare garnish mixture: Combine ingredients, adding water as needed to moisten mixture so pearls can easily be spread.
To serve: Slice salmon very thinly and arrange on 8 plates. Spoon 1 or 2 tablespoons garnish mixture over salmon. Shake a few drops wasabi oil over top. Sprinkle with seaweed powder.
Place 1 teaspoon miso cream on top of salmon. Garnish cream with extra tobiko, ikura and chives. Serves 8.
Approximate nutritional analysis, per serving: 380 calories, 15 g total fat, 3 g saturated fat, 35 mg cholesterol, greater than 1,800 mg sodium, 37 g carbohydrate, 1 g fiber, 18 g sugar, 23 g protein.
1 cup small dry tapioca pearls
3 quarts water
1 tablespoon hondashi (Japanese soup granules)
1/4 cup olive oil
Wash, then soak tapioca in 1-1/2 quarts slightly warm water for 1 hour.
Drain and rinse under cool water.
Bring 1-1/2 quarts water to boil in small saucepan; add hondashi. Add tapioca, stir and boil about 5 minutes, until tapioca is translucent.
Strain tapioca and run it under cold water until completely cooled. Keep pearls in a bowl moistened with olive oil; refrigerate.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com