Mavro Maitake Mushroom Salad

 

logoMaitake Watercress

The innovative regional cuisine of chef/owner George Mavrothalassitis, a James Beard award winner, earned this romantic Honolulu restaurant AAA Five Diamond status in 2009. www.chefmavro.com and on Twitter @chefmavro.

Ingredients:

Maitake Mushroom, Sumida Watercress Salad

sautéed in white truffle oil, salsify shavings, bouquet of Sumida watercress

argiolas, 2003 perdera, sardinia, italy

 (2 servings)

 Ingredients for the mushrooms:

16 pieces       Maitake mushrooms

1 piece          Shallot, peeled, minced

2 cloves         Garlic

1 sprig             Parsley, Italian, chopped

1 T.                   Olive oil, extra virgin

½ piece         Salsify, peeled, sliced into shavings

 Ingredients for the watercress:

½ pound        Watercress, Sumida

2 T.                   Soubise (Maui onion simmered in white wine for two hours, pureed)

½ C.                Olive oil, extra virgin

½ piece         Lemon, juiced

½ tsp.             White truffle oil

Salt and pepper to taste.

 Method for the watercress:

Step one – salad:

Keep the leaves from the tip of the watercress for salad, wash in ice water; spin dry and reserve in refrigerator.

Step two – essence of watercress

Remove the leftover leaves from the stem of the watercress, then blanche them in salted boiling water and cool in a dry bowl on ice.

Blend the blanched watercress leaves with two tablespoons of soubise and one third cup of olive oil.  Season to taste.

For the dressing, mix the remaining olive oil with the lemon juice and season.

Saute the mushrooms in olive oil for two minutes, add the salsify, shallots, garlic, white truffle oil and parsley at the end.  

George Mavrothalassitis, chef/owner

Chef Mavro Restaurant, 1969 South King Street Honolulu HI 96826

(808) 944-4714       www.chefmavro.com

Chef Mavro

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Grilled Big Island Filet Mignon of Beef

From Peter Merriman's Waimea Restaurant
From Peter Merriman's Waimea Restaurant

Filet Mignon of Beef

8 oz. cut of Big Island Grass-Fed Filet Mignon

4 one-inch cut beef marrow bones

1 large Maui sweet onion

2 oz. each Ali’i, Shiitake and Woodear mushrooms

Marinade:

2 cloves garlic

1 shallot

Fresh picked herbs (thyme, rosemary, chives, parsley)

1 cup blended soy-olive oil

1/4 tsp sea salt

1/4 tsp Lehua honey

Blend all ingredients.  Marinate beef, preferably overnight.

Grill filet mignon 3 minutes on each side.  Top with Marrow-onion jam and sauteed mushrooms to serve.

Marrow-Onion Jam:

Roast bones at 400 degrees for 3 minutes.  Cut the marrow out of bones and chop finely.  Dice Maui onion and cook on low heat in oil until translucent, turn up heat and cook on high until caramelized.  Season with salt and pepper and add the chopped bone marrow.

Mushrooms:

Slice mushrooms thinly and saute in 2 tablespoons of whole butter until golden brown.  Add one sprig fresh thyme and rosemary.

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