Jasmine Smoked Ahi Pastrami Ali'I Mushroom and Baby Tatsoi Salad
Crispy Prosciutto and Lehua Honey Balsamic Reduction
Serves 4 to 6
Jasmine Smoked Ahi Pastrami
Ingredients:
- 1 lb #1 Grade A Ahi Sashimi Block
- 2 tbspn Jasmine Flowers or Jasmine Tea Pearls
- Curing Salt Mixture
- 2 tbspn Kosher Salt
- 1 ½ tbspn Sugar
- 1 tsp Cracked Black Pepper
- 1 tsp Shichimi (Japanese 7 Spice)
Ingredients:
- ½ lb Hamakua Farms Ali'I Mushrooms (thinly sliced)
- 1 tbspn Minced Garlic
- 2 tbspn Extra Virgin Olive Oil
- 1 tsp Kosher Salt
- ½ lb Fresh Big Island Hearts of Palm (thinly julienne)
- ¼ lb Baby Tatsoi (Waimanalo Farms)
- 10-12 Thinly Sliced Prosciutto
- Fresh Chervil for garnish
Ingredients:
- 1 ½ cups Balsamic Vinegar
- ¼ cup Granulated Sugar
- ¼ cup Lehua Honey
- ½ cup Red Wine
- 1 tsp Kosher Salt
- Slice Ahi on bias; paper thin; 2" in length; and lay out all slices on a plate
- Combine all dry rub ingredients in a bowl. Lightly sprinkle each slice of Ahi
- Let Ahi cure for 15 minutes then place all slices on a cooling rack
- Place Jasmine Flowers/Tea on surface with high heat
- Place the cooling rack on pan. As Flowers begin to smoke, take the pan off the heat and quickly cover pan with tin foil
- After 5 minutes, take foil off and place cooling rack in refrigerator to prevent Ahi from cooking
- Place a sauté pan on medium heat. Add olive oil to pan then add Ali'I Mushrooms and sauté till golden brown. Finish with minced garlic and salt
- Place Mushrooms in a bowl to cool, then refrigerate
- Combine all ingredients for Balsamic Reduction in a pot, on medium heat and reduce liquid by ¾ in volume, till liquid is syrupy but not burnt and bitter
- Place thinly sliced Prosciutto in oven at 400 degrees for 4 to 5 minutes, or until crispy, then place on paper towels
- Combine cold Mushrooms, Baby Tatsoi, and Hearts of Palm in a mixing boil. Season with salt and pepper, olive oil, and 3 tbsp of Balsamic Reduction and toss lightly
- In the middle of platter, lay out salad in a straight line. Gently place smoked Ahi atop salad, equally spaced. Crumble Prosciutto atop salad and drizzle Balsamic Reduction around the salad. Garnish with Chervil.
Ingredients:
- 1 oz. Clement VSOP
- 1 oz. Myers Dark Rum (float)
- 1 oz. Fresh Lime Juice
- ½ oz. Rock Candy Syrup
- Pineapple spear
- Fresh mint
- Mai Tai Mix
- 1/3 oz. Orange Curacao
- 1/3 oz. Rock Candy Syrup
- 1/3 oz. Orgeat Syrup
- Shaker
- 8 oz glass
- 12 oz glass
- ICE
- Shake with ice. Pour over ice in large. Bucket glass (English Highball)
Executive Sous Chef Colin Hazama, formerly of The Kahala Hotel & Resort's Hoku's restaurant, brings his extensive culinary background and expertise to RumFire. To complement the sizzling ambiance and drink selections, he has incorporated fiery elements into the menu's tasty tapas, including charred sea scallops, wok-fired ono and flambé desserts.
A graduate of the California Culinary Academy, Hazama has trained under several high-profile chefs, including Alan Wong and Roy Yamaguchi. He has worked extensively in Hawaii and San Francisco at high-profile venues including Alan Wong's, Roy's, Restaurant Gary Danko, and The California Culinary Academy. In 2006, Hazama won the Young Commis Competition in Hawaii and competed in the prestigious Chaine De Rotisseurs National Cooking Competition at the Culinary Institute of America in New York.
He was recently voted "Top Young Chef to Watch" by Hawai'i Hospitality magazine.
Website: http://www.sheraton-waikiki.com
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