The Dishrag Newsletter
Issue 287
 
October 24, 2012
IN THIS ISSUE
1.  Technique: Hawaiian Shaved Ice
2.  Inside Staff Meal at Chef Mavro: Staying Creative
3.  The Product: Pa’i’ai, Hawaiian Past and Future
4.  Weekly Mix: Hawaii's Next (Mixo) Generation
5.  Crush: Top Pair at Halekulani
6.  Cookbook Review: The Blue Tomato by Alan Wong
7.  LiveStream: You Can Still Catch ICC 2012!
8.  Featured Video: Fish Market Tour
9.  Top 10 Jobs from StarChefs.com JobFinder
10.  Featured Recipe: Olive Oil-poached Onaga from Chef Christopher Kulis of Capische? - Wailea-Makena, HI
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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Hawaiian Shaved Ice  1.Technique: Hawaiian Shaved Ice
Giving an icy saccharine staple a much-needed makeover at Alan Wong's.

Read More >

Staying Creative  2. Inside Staff Meal at Chef Mavro: Staying Creative
At Chef Mavro, full-flavor proteins and VIP treatment enliven staff meal staples.

Read More >
Hawaiian Past and Future  3. The Product: Pa'i'ai, Hawaiian Past and Future
Taro, kalo, poi, pa'i'ai: reviving and replenishing a root of Hawaiian cuisine.

Read More >

Hawaii's Next Generation  4. Weekly Mix: Hawaii's Next (Mixo) Generation
Rebuilding the cocktail menu in Honolulu on the shoulders of (sour mix) giants.

Read More >

Top Pair at Halekulani  5.Crush: Top Pair at Halekulani
Earth, loin, and terroir: Kevin Toyama at Hawaii's Halekulani pairs Veal Loin and Mushroom with Slovenian Pinot Noir.

Read More >

Blue Tomato by Alan Wong  6. Cookbook Review: The Blue Tomato by Alan Wong
A search for the impossible and imaginative against the melting pot backdrop of modern Hawaii.

Read More >

ICC Online Pass  7. Online Pass: You Can Still Catch ICC 2012!
Missed the date? It's not too late. Order your online video pass and watch 1 session, 1 day, or all 3 days of the Main Stage, the heart of the action at ICC!

Get it Now >

Featured Video  8. Featured Video: Fish Market Tour
From sustainability to economy, the ins and outs (and art) of the Honolulu fish auction

Watch Video >

Go to Front of the house  
Designs you love
Extraordinary impact on an ordinary budget
Explore FOH >
 9. Top 10 Jobs from StarChefs.com Jobfinder

Purchaser
Purchaser for Grant Achatz's Alinea Restaurant
Alinea
Chicago, IL

Apply Now >

Sous Chef
Needs strong Sous Chefs for New Restaurant opening in LES
EMM Group
New York, NY

Apply Now >

Director of Operations
Celebrity Chef / TV Personality Looking to Grow Restaurant Group
Chicago Based Group
Chicago, IL

Apply Now >

Senior Baker
Cooper Avenue is building a team!
Cooper Avenue
Miami Beach, FL

Apply Now >

Sous Chef
Give Your Culinary Career A Big Boost - Sous Chefs Sought in NYC!
Kahn's Catering
New York, NY

Apply Now >

Sous Chef
Kitchen Task Force help needed
Waterford Hotel Grp.
Connecticut

Apply Now >

Sous Chef - Line & Pastry Cooks
Come and Join Broadway's Nightclub!
54 Below
New York, NY

Apply Now >

Sous Chefs
Incredible Sous Chef Opportunity in Cabo
Capella Pedregal
Cabo San Lucas, Mexico

Apply Now >

Executive Chef
ARAMARK is Seeking an Executive Chef in Oakland
Aramark
Oakland, CA

Apply Now >

Chef
Seeking a Talented Chef in Sunny California
La Spiga Ristorante Italiano
Palm Desert, CA

Apply Now >

 10. Featured Recipe: Olive Oil-poached Onaga from Chef Christopher Kulis of Capische? – Wailea-Makena, HI


View it Now >

Adapted by StarChefs.com

October 2012

Yield:
4 servings

INGREDIENTS:
1½ pounds parsley root, washed, peeled, and cut into ¼-inch pieces
2 cups milk
2 cups heavy cream
Salt
Black pepper
3 cups extra virgin olive oil, plus extra
½ head garlic, sliced through the equator
2 ounces Italian parsley
4 2-ounce portions onaga (or any snapper or lean white fish)
8 white anchovies, roughly chopped
1 small shallot, brunoised
½ small Meyer lemon, juiced
Hawaiian pink salt
4 pinches micro parsley


Olive Oil-poached Onaga
Montague

METHOD:

Combine parsley root in a medium sauce pot with milk and cream; season lightly. On medium-low heat, cook parsley root until fork tender. Strain, reserving liquid. Place tender parsley root into a blender with just enough of the reserved liquid to blend the root until smooth. Pass through a tamis. Place the finished purée in a small sauce pot; season with salt, pepper, and some of the extra virgin olive oil.

Meanwhile, steep the garlic and Italian parsley in the remaining 3 cups olive oil for 1 hour; remove just before cooking. Warm the olive oil to about 110°F (do not let oil reach over 120°F). Poach the onaga portions for 10 to 15 minutes, until small droplets of fat begin to release from the sides of the fish. Remove fish from the olive oil and pat excess oil onto a dry towel. In a small mixing bowl, combine white anchovy, shallot, and Meyer lemon juice. Reserve.

Spoon the parsely root purée into the bottom of a warm bowl. Place onaga in the center of the purée. Season with cracked black pepper and Hawaiian pink salt. Spoon white anchovy mixture onto the fish and finish with a pinch of micro parsley.

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