Hotmail‘Steal’ this succulent Hawaiian fish & rice recipe
Phil Lempert shares a delicious dish from Charleston Grill in South Carolina
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Charleston Grill |
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In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Hawaiian Kampachi from chef Bob Waggoner of the Charleston Grill in Charleston, S.C.
The main ingredient in this dish is Hawaiian Kampachi, a succulent fish that has one of the highest levels of omega-3 fatty acids in comparison to other fish. Hawaiian Kampachi is also environmentally sustainable, hailing from open-ocean fish farms. This recipe comes from the "Cosmopolitan" menu at the Charleston Grill, which blends exotic flavors and ingredients from around the globe.
About the chef: Chef Bob Waggoner is a California native who received his formal training in Los Angeles and went on to continue training in France. Then, in 1988, in the town of Moneteau in Burgundy, he became the first American chef to own his own restaurant in France, the much-acclaimed Le Monte Cristo. After spending another decade in France, he returned to the States to cook in Florida and Nashville before joining the Charleston Grill.
Now, after 10 years with the Charleston Grill, chef Waggoner creates contemporary Southern cuisine featuring local produce, seafood and game. The menu is prepared using four different styles: Southern, Pure, Lush and Cosmopolitan. Each style has its own menu, and diners can select appetizers, entrees and desserts from each menu section. In the Southern menu, Waggoner offers contemporary interpretations of regional favorites. The Pure dishes are simple and are inspired by the ingredients. Lush dishes are lavish, stemming from the French tradition of extravagance. A diner can find exotic dishes inspired by flavors found around the world in the Cosmopolitan menu.
Chef Waggoner is committed to supporting local farmers and encourages them to cultivate new products. He aims to continue producing menus that combine unusual ingredients with classic techniques.
INGREDIENTS
1. Lightly salt and pepper all sides of the Kampachi.
2. Lightly toss the fish in grapeseed oil.
3. Grill for ½ minute on each side.
4. Remove and place fish on a pie tin and preheat oven to 375 degrees.
5. Heat the grilled Kampachi in the oven for 3 minutes only to finish its cooking.
MANAGE YOUR RECIPES
INGREDIENTS
1. In a stainless steel pot, heat the butter and add shallots, lemongrass, and garlic; cook for 2 minutes without browning
2. Deglaze with the white wine; bring to a boil.
3. Add coconut milk, basil, cilantro, and Kaffir leaves.
4. Simmer for 10 minutes; remove from the flame and let steep another 10 minutes.
5. Pass through a fine strainer and place in a stainless sauce pot.
6. Reheat the mixture; once at a simmer, add 1 tsp. green curry paste and salt and pepper, to taste.
7. Add shrimp and keep warm.
MANAGE YOUR RECIPES
INGREDIENTS
1. Blanch rice lightly in salted water until tender, approximately 5-7 minutes cooking time. Once the rice is cooked to your liking, pass through a strainer and let cold water run over it to gently chill the rice; set aside.
2. Remove the pits from the Medjool dates and cut into strips; set aside.
3. Peel and slice shallots; sauté in butter over a medium heat with a small amount of salt and fresh ground white pepper.
4. Cook shallots until completely tender and caramelized, approximately 10-12 minutes; set aside.
5. Cut the peels from the Meyer lemons into julienne strips.
6. Blanch and chill strips 3 times; add to a small sauce pan with sugar and cook gently over a minimum heat for 20 minutes until gently candied; set aside.
7. In a large sauté pan, heat 1 1/2 Tbsp. unsalted butter and add the caramelized shallots and dates; cook over medium high heat for one minute.
8. Add the rice and candied Meyer lemon to the pan; season with salt and fresh ground white pepper.
To serve:
1. Place the jasmine rice on each plate with one piece Kampachi over the mix.
2. Spoon some shrimp, Kaffir lime, and coconut sauce over the Kampachi and jasmine rice.
3. Garnish with micro Thai basil.
4. Serve very hot!
MANAGE YOUR RECIPES
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224 King Street
Charleston, SC 29401
(843) 577-4522
http://www.charlestongrill.com/
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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