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Around the World with Chef Matias Pt: 1

 

Our resort may be closed for the winter season but things are just heating up at the Classic Grill. Our very own Chef Matias is preparing delicious weekly specials from around the world for guests to enjoy. Didn't get to try last week's Hawaiian-inspired dish? Don't fret because Chef Matias is sharing his recipes to our readers through what we like to call the "Around the World with Chef Matias" editions of our blog.

Personally, we like to leave this for the pros like Matias but if you try this at home for your twist on a holiday dinner party, be sure to let us know how it turned out!


Hawaiian Wontons


12 oz. fully cooked smoked ham, chopped
1 (8 ounce) can water chestnuts,drained and chopped
3 tablespoons green onions, chopped
3 tablespoons fresh parsley, chopped
3 hard-cooked eggs, peeled and chopped
1/2 teaspoon pepper
1 1/2 tablespoons oyster sauce
1 (14 ounce) package square wonton wrappers
1 quart vegetable oil for frying
4 slices of pineapple
Thai sweet chili sauce.


Directions
In a medium bowl, mix together the ham, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time.


Place a tablespoon of the meat mixture into the center of each one.
Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water.
Keep filled wontons covered with plastic wrap to prevent drying while the others are made.


Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C).
Fry wontons for a few minutes on each side, or until golden.
Remove to paper towels to absorb excess grease.


Serve with a slice of grilled pineapple and a side of Thai sweet chili sauce.


Coconut Crusted Mahi Mahi served with sesame potato cakes and curried coconut cream


4 fillets of mahi mahi (6-8 ounces each)
1 cup lightly toasted coconut
½ cup of powder sugar
½ cup AP flour
½ to 1 cup coconut milk
Salt and pepper to taste
Olive oil.


To make the batter, In a mixing bowl combine the sugar, flour, salt and pepper. Add coconut milk and mix well. The batter consistency should be similar to a pancake batter.


Season the mahi mahi with salt and pepper. Coat the fillets with the coconut batter only from the top side. Cover the battered side with coconut flakes and cook in a hot sautee pan with olive oil cooking the coconut side first. When the crust looks golden brown flip and finish to cook on medium heat until desired temperature.


Sesame Potato Cakes


3 Idaho potatoes
¼ cup carrots, julienne
¼ cup zucchini, julienne
¼ cup white onion, julienne
2 Tbsp. Sour cream
1 ½ tsp. Black sesame seeds
1 ½ tsp. White toasted sesame seeds
Salt and pepper


Bake the potatoes at 400 F. until lightly soft in the center. You can check this by piercing the potatoes with a skewer. Let it cool down for a few minutes until there are easy to handle. Peel them and grate them. Reserve. In a sautee pan cook the vegetables until tender. Let it cool down for ten minutes. In a mixing bowl combine the potatoes, vegetables, sour cream, sesame seeds, salt and pepper. Form four patties and cook them in a pan with olive oil until golden brown from both sides.


Curried coconut and pineapple cream


1 cup coconut milk
¾ cups heavy cream
½ cup pineapple juice
½ cup white wine
1 tsp. Red curry paste
salt and pepper.


In a sauce pan reduce the white wine to half. Add the curry paste and cook for one minute. Add the pineapple juice, coconut cream and heavy cream and let it reduce to half. Season with salt and pepper to taste.


Plating


In a dinner plate place the sesame and potato cake in the center. Put the coconut crusted mahi mahi on top and coat the fish with the curried pineapple cream. Garnish with lemon wedges and fresh chopped parsley.
Liliko'I Mousse Napoleons ) hawaiian passion fruit mousse towers)


Macademia nut Phyllo dough crisps


4 sheets phyllo dough
4 tbsp melted butter
6 tbsp. Granulated sugar
4 tbsp. Chopped macademia nuts


Pre heat your oven at 375 F. Please handle the phyllo dough according the directions on the package. Brush a sheet of phyllo dough with butter. Sprinkle granulated sugar and chopped macademias on top. Place the second sheet of dough on top and repeat the procedure. Do this four times. Cut the dough in 4 inches squares and bake on a sheet tray for 5 to 6 minutes or until the dough is golden brown. Remove from the oven and cool down. Keep in adry place.


Passion fruit mousse


¼ oz of gelatin (1 envelope)
7 oz passion fruit puree
2 egg whites
4 oz. Sugar
1 cup heavy whipping cream, whipped to soft peaks


Sprinkle the gelatin over the passion fruit puree. Mix well and warm the puree on the stove until the gelatin dissolves. Bring it down to room temperature. Whip the egg whites to a soft peak and gently add the sugar. Whip them again until stiff. Fold egg whites into the passion fruit mixture, then fold into the whipped heavy cream. Reserve in the fridge.


Plating


In a dessert plate place one crispy dough square. Add a spoon of mousse. Add a second crispy dough and repeat the procedure three times. Serve with a mint leaf and chopped macademia nuts.