HOW TO: Escape To Hawaii With Executive Chef Colin Burslem

colin burslem, hawaii pack -

HOW TO: Escape To Hawaii With Executive Chef Colin Burslem

Follow these simple recipes and let Vancouver's Executive Chef Colin Burslem take you away on the "staycation" you desperately need with his multi-course "Escape To Hawaii Pack"

 

CRISPY FRIED COCONUT SHRIMP

INGREDIENTS:

  • 2.5 lb Coconut butterfly shrimp
  • Frying oil


PREPARATION:

  1. Heat oil to 400 degrees in a deep fryer or in a dutch oven over medium-high heat. You can use your stove top or your outdoor grill if you want to keep the whole cooking process outside.
  2. Carefully place shrimp in hot oil and cook for 3 minutes or until golden brown. Depending on the size of your fryer, fry the shrimp in a few batches.
  3. Remove shrimp from oil and season with salt and pepper. Serve hot with your favorite dip, I like sweet Thai chili sauce.

 

SHOYU TUNA POKE BOWL

INGREDIENTS:

  • 1 package of Tuna Poke with shoyu sauce *double recipe is using both kits from bundle*
  • 250 ml cooked rice (sticky ,brown or black rice will all work)
  • 1 medium mango
  • 1 small Hass avocado, 4 ounces
  • 1/4 medium cucumber
  • ½-1 small jalapeno, to taste
  • 2 scallions
  • 2 tablespoons chopped roasted macadamia nuts
  • 1 teaspoon toasted sesame seeds
  • 100 gr cooked shelled edamame
  • 3 sliced radishes
  • 1 tablespoon pickled ginger chopped
  • Furikake spice (mixed seasonings made especially for sprinkling on top of rice)
  • Lime wedges, for serving.

PREPARATION:

  1. Place defrosted cubed tuna and shoyu sauce in a bowl and mix with pickled ginger, edamame and scallions. Season with salt and furikake if desired.
  2. Place cooked rice in the bottom of a bowl and then neatly arrange all other ingredients around the perimeter of the bowl.
  3. Place tuna mixture on top and serve immediately. This bowl can be spiced up with Togarashi if desired. Additions like sriracha or wasabi can also be added for extra heat.


    MAUI-STYLE BEEF SHORT RIBS

    INGREDIENTS:

    • 2 x 2 lb of Original Maui Ribs

      Optional garnish
    • Toasted sesame seeds
    • 2-3 sliced radishes
    • Handful of thai basil leaves.


    PREPARATION:

    1. Preheat barbecue to 500 degrees.
    2. Remove defrosted Maui ribs from bag and pat dry. Reserve any extra marinade from the bag in a saucepan.
    3. Place ribs on the grill and cook quickly, roughly 2 minutes each side.
    4. Meanwhile, bring remaining marinade to a boil then place in a large bowl.
    5. Remove ribs from barbecue and toss in reserved sauce.
    6. Cut each rib between the bone and place on a plate.
    7. Garnish with toasted sesame seeds, sliced radishes, and Thai basil leaves.

     

    SOY GINGER MAHI MAHI

    INGREDIENTS:

    • 4 x 6oz portions of Mahi Mahi
    • 2 tbsp sesame oil
    • 2 tbsp dark soy sauce
    • 30 gr julienne ginger
    • 30 gr chopped scallions
    • 30 gr chopped cilantro
    • 15 gr julienne Thai red chili or Fresno chili seeds removed

    PREPARATION:

    1. Preheat your barbecue to 400 degrees.
    2. Place Mahi Mahi on parchment paper roughly 3 inches apart. If available, use a banana leaf instead of parchment paper.
    3. Season fish with salt and pepper then place a generous pinch of chopped ginger, scallions, cilantro and chili. Drizzle with a good amount of sesame oil and soy sauce and let sit for 5-10 minutes before cooking.
    4. Place fish on the top rack of your barbecue and cook for 7-10 minutes or semi firm to touch.
    5. Remove from the grill, let rest and spoon juices from parchment paper over top of fish. Enjoy while warm.

     


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