Soup And Steak From The Four Seasons
This week we welcome to the show James Babian, executive chef at The Four Seasons on the Big Island,and he prepares the following recipes.
HOT AND SOUR SOUP
* 5 pound whole shrimp shells, roasted
* 2 Maui onions
* 1 chili
* 1 bunch green onions, white part
* ginger, to taste
* 4 teaspoons garlic
* mushroom stems (scraps)
* 1/4 cup grapeseed oil
* 1/4 cup sesame oil
* 1 star anise
* 1 bunch cilantro
* 4 quarts water
* 1 cup apple cider vinegar
* 3 tablespoons mushroom soy sauce
Roast shrimp shells in 350-degree oven for 30 minutes. Combine first seven ingredients, sauté using grapeseed and sesame oils.
Add cilantro and star anise, continue to cook 2 minutes.
Add water and bring to simmer; cook for 45 minutes.
Add apple cider vinegar and mushroom soy sauce to finish.
Strain soup through chinoise.
Garnish soup with sautéed shrimp, egg noodles and green onions.
Makes 48 ounces.
* 12 local shrimp, halved
* 6 ounces pepeiao mushrooms
* 3 ounces tofu, diced
* 3 ounces egg noodles, thin sliced
* 3 tablespoons bias-cut green onions
Saute shrimp and mushrooms, and hold.
Heat soup broth.
Arrange shrimp, mushrooms and tofu in broth.
Garnish soup with egg noodles and green onions.
For Chili Pepper Water:
* 2 ounces water
* 2 ounces vinegar
* 1 clove garlic
* 1 Hawaiian chili pepper
Combine all ingredients and let marinate.
For Egg Noodles:
In 9-inch sauté pan, cook thin layer of eggs, slice thin.
TRI TIP WITH TEMPURA OYSTERS
* 18 ounces tri tip, marinated sous vide
* 18 Tempura Oysters
* 9 ounces Kabocha Puree
* 6 ounces Tartar Sauce
* 6 ounces Tri Tip Sauce
* 6 ounces choi sum
* 3 ounces red radish curls
* 1 ounce micro greens
Smear plate with kabocha puree, place sauteed choi sum over puree.
Reheat and slice Tri Tip, place on top of vegetables and sauce.
Place dollop of remoulade on plate, arrange fried oysters over sauce.
Garnish tri tip with radish curls and micro greens.
Makes six servings.
* 2 1/2 pounds tri tip
* 1 1/2 cups oyster sauce
* 1 1/2 cups red wine
* 3 tablespoons chopped onions
* 3 bay leaves
* 2 tablespoons minced garlic
* 1 teaspoon Sambal
* 1/4 teaspoon sesame oil
* 1/4 cup soy sauce
Combine all marinade ingredients, add tri tip and let marinate 24 hours.
Remove tri tip and reserve marinade, Cryovac tri tip, seal properly and sous vide for 90 minutes at 136 degrees.
For Kabocha Puree:
* 4 cups kabocha pumpkin, roasted
* 1 quart heavy cream
* 1/2 pound butter
* 1 tablespoon honey
* 1 teaspoon sugar
* salt and pepper, to taste
Clean pumpkin, season with olive oil, salt and pepper, and roast for 45 minutes.
Puree roasted pumpkin with remaining ingredients.
Season to taste.
For Tri Tip Sauce:
* 3 ounces Marinade
* 3 ounces demi glace
* 1 tablespoon butter
Heat marinade and demi glace; reduce by half. Finish sauce with butter and season to taste.
For Tsukemono Remoulade:
* 6 ounces QP Mayo
* 1 tablespoon minced pickled cucumbers
* 1 tablespoon minced pickled eggplant
* juice from 1 lime
* zest from 1 lime
* salt and pepper, to taste
Combine all ingredients and mix well.
For Tempura Oysters:
* 18 oysters
* 1 cup tempura flour
* ice water, as needed
* 1 egg
* 2 tablespoons panko
Combine flour, eggs and ice water; mix well Dust oysters with flour, dip in batter and coat with panko.
Fry oysters until golden brown, season to taste.
Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL.