Recipes

Golf, dine to help chefs help students

COURTESY HAWAII CULINARY EDUCATION FOUNDATION The Hawaii Culinary Education Foundation hosts its 19th annual golf tournament April 11 at the Kapolei Golf Course. All proceeds benefit culinary education in Hawaii. The Hawaii Culinary Education Foundation hosts its 19th annual golf tournament April 11 at the Kapolei Golf Course. The foundation sponsors programs for Hawaii’s high school and college culinary students, bringing local, mainland and international chefs into the classroom to share cutting-edge knowledge and techniques. The golf tournament, the group’s key fundraiser, kicks off with a buffet lunch, then offers participants the chance to win prizes and enter raffles. Cost for a team of three is $1,400. All proceeds benefit culinary education in Hawaii. Visit hawaiiculinaryfoundation.org. This week, enjoy recipes from the foundation’s guest instructors. Sauteed Mahimahi on Zucchini Noodles Chef George Mavrothalassitis, Hawaii Culinary Education Foundation board member 1 medium zucchini, ends removed 2 cups ice 1-1/4 cups salted water, divided 3 cloves garlic, thinly sliced 1 pound mahimahi, center cut, cut into 2 portions Sea salt, to taste 1/4 cup extra virgin olive oil, divided Juice of 1/2 lemon Cut zucchini lengthwise into 1/4-inch slices, discarding core. Cut slices lengthwise into 1/4-inch strips. Fill a mixing bowl with 2 cups ice and 1/2 cup salted water. Place another bowl on top of ice. In a saucepan, bring remaining 3/4 cup salted water to boil. Add garlic and zucchini; cook 2 minutes. Remove to bowl on top of ice, stirring to accelerate cooling. Reserve cooking water. Season fish with salt. In a nonstick frying pan, add 2 tablespoons olive oil and place fish in pan, skin side down. Turn on heat and cook fish, turning once. Remove from pan. Add lemon juice and reserved cooking liquid to pan; bring to boil. Add remaining 2 tablespoons olive oil and zucchini; cook 1 minute. Taste and adjust seasonings. Place zucchini on 2 serving plates along with cooking juices. Top with mahimahi. Serve with steamed white or basmati rice. Serves 2. Approximate nutritional analysis, per serving (not including salt to season fish): 470 calories, 30 g total fat, 4.5 g saturated fat, 165 mg cholesterol, 500 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g sugar, 43 g protein Brined & Roasted Chicken Chef Jackie Lau, culinary consultant 1 whole chicken, giblets removed, rinsed Fresh thyme and parsley sprigs 1 cup cold butter Olive oil, for basting Salt and pepper, to taste >> Brine: 2 quarts cold water 1/2 cup sugar 2 tablespoons salt 2 tablespoons garlic salt 1 tablespoon celery salt 1 tablespoon white pepper 1 tablespoon dry thyme 1 ounce onion powder >> Mirepoix (vegetable mix): 2 stalks celery, roughly chopped 2 carrots, roughly chopped 1 onion, roughly chopped Combine brine ingredients in large bowl; mix well. Immerse chicken in brine and soak, covered, in refrigerator for 24 hours. Heat oven to 300 degrees. Remove chicken from brine and pat dry with paper towels. Place thyme and parsley sprigs with butter in cavity. Place mirepoix in shallow roasting pan. Place chicken on top, breast side up. Brush skin with olive oil and season with salt and pepper. Roast 2 hours, basting every half hour. Remove from oven and let rest about 10 minutes before serving. Serves 6. Approximate nutritional analysis, per serving (includes 1 tablespoon oil for basting and not including salt to taste): 840 calories, 68 g total fat, 30 g saturated fat, 245 mg cholesterol, greater than 2,000 mg sodium, 16 g carbohydrate, 2 g fiber, 11 g sugar, 39 g protein

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