Grand Wailea Lounge. Photo by Sean Michael Hower.
MICHAEL A. YOUNG
Bistro Molokini, Grand Wailea
We buy whole organic, sustainably and humanely raised kurobuta pigs from David and Lehua Fitch of Malama Farm in Haiku. We change preparations as we use the whole animal, so it’s always changing and evolving. We are making a concerted effort to use as much local as possible from a Kula beet and Surfing Goat Cheese salad to all our tomatoes to purchasing entire hogs. We have a honey bee colony on the roof of the hotel and a fantastic herb garden. For me the must-have ingredient in my kitchen is bacon. It can be used in so many ways, in so many things. I currently have two different types curing, as well as some pancetta aging and a prosciutto type in process. This recipe for Parfait of Dungeness Crab, Avocado and Tomato Concasse is a go-to for me when people ask what they should do for a party. It’s relatively quick and can be done ahead of time so when the time comes to serve you just unmold and go.
Organize all your ingredients before you begin cooking. The French term is mise en place and it makes or breaks your cooking, whether it’s in your home for your family or knocking out a banquet for a few hundred of your closest friends.
Parfait of Dungeness Crab, Avocado and Tomato Concasse
¾ Pound picked Dungeness crab
5 Roma tomatoes
2 garlic cloves
½ cup extra virgin olive oil
Mince shallots and garlic and simmer in oil over low heat for 20 minutes. Let mixture cool and set aside.
Slice tomatoes in half and scoop out seeds and membranes. Dice flesh, season with salt and pepper and dress with garlic and shallot confit. Let sit for 10 minutes and strain.
Dice avocado and toss with the juice of the lime, salt and pepper.
Mound greens on center of a plate. In a ring mold, form an even layer of the avocado mixture. Top with an even layer of tomatoes. Top with three ounces of seasoned Dungeness crab meat. Drizzle greens with remaining confit oil, remove mold and serve.
Drizzle plate with basil oil.
1 1/2 cups lightly packed fresh basil leaves
Handful of spinach leaves
1 cup vegetable oil
¼ cup kosher salt
Bring two quarts of water to a boil in a medium pot. Add the salt and when dissolved, blanch the greens for two minutes. Remove from the boiling water and shock in a bowl of ice water. Squeeze the water out of the greens and roughly chop with a knife. In a blender or food processor, combine basil leaves and vegetable oil. Whirl just until leaves are pureed and warm, roughly 5 minutes.
Line a fine wire strainer with a coffee filter and set over a small bowl. Pour oil mixture into strainer. After oil passes through, discard basil. Serve oil or cover airtight and store in the refrigerator up to 2 weeks.
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