Friday, November 21, 2008

Weekend Luau Recipe

Aloha Friday! So glad its the weekend - have a lot to do, in particular, attend the NKOTB concert and prepare for Thanksgiving AND my 30th birthday (same day)! I would love to have a luau at my house this weekend, however with the work week I had it's unlikely that my husband will even have a meal cooked for him at all - so he will have to settle for takeout. However, if anyone is planning on having a luau this weekend, I have a fabulous recipe from Alan Wong's New Wave Luau Cookbook to share - although a little complex, I can guarantee it will be delicious if you follow the steps. This would be served as an appetizer and is easy to double/triple the recipe depending on number of guests. Have a great weekend everyone!

Chilled Tomato Soups with a Grilled Cheese and Kalua Pig Sandwich

Serves 4

2 ripe yellow tomatoes
2 ripe red tomatoes
2 teaspoons Chile Pepper Water (water, garlic, chili,vinegar, ginger - blended together)
2 teaspoons minced garlic
Salt, to taste
1/4 cup olive oil

4 ounces foie gras
Salt and pepper to taste
1 teaspoon vegetable oil
2 tablespoons butter
8 slices french baguette, about 1/2 inch thick
4 slices Fontina or mozzarella cheese, about 1/4 inch thick
4 tablespoons Kalua pig, or shredded smoked or roasted pork (optional)
4 triangular sections of lavosh, or poppadom, for garnish (optional)

  • Pre-heat the oven to 300 degrees Fahrenheit.

  • Place the tomatoes on a baking sheet and roast for 10 minutes. Remove from the oven and coarsely chop the tomatoes, keeping the colors separate.

  • To make the yellow soup, in a blender combine the yellow tomatoes and 1 teaspoon each of the Chile Pepper Water and garlic. Season with salt and puree until smooth. With the blender running, add half of the oil and blend until incorporated. Transfer into a small pitcher with a lip so it can be poured easily, and chill.

  • To make the red soup, in a blender combine the red tomatoes and the remaining Chile Pepper Water and garlic. Season with salt and puree until smooth. With the blender running, add half of the oil and blend until incorporated. Transfer to a second small pitcher with a lip, and chill.

  • To serve from opposites, simultaneously pour both soups into individual wine glasses to form a half-and-half or yin-and-yang pattern.

  • To prepare the sandwiches, using a warm knife, cut the foie gras into 4 slices about 1/4 inch thick and season with salt and pepper. In a small saute pan over high heat, heat the vegetable oil. When the pan is very hot and the oil begins to smoke, sear the foie gras for about 10 seconds on each side, or until golden brown. Let cool slightly.

  • Butter the bread slices on one side and place half the slices, buttered side down, on a work surface. Place a slice of cheese on the unbuttered side of each sandwich and top with the pork and a slice of foie gras. Close each sandwich with a bread slice, buttered side up.

  • In a saute pan over medium-low heat, cook each sandwich for about 1 minute on each side, or until the cheese has melted and the bread has turned golden brown.

  • To serve, slice each sandwich in half and serve on a small plate to the side of each soup glass. Alternatively, place the triangular piece of lavosh or poppadom on top of the soup glass and balance the sandwich on top.

The photo below is what the finished product should look like - it may take a couple of attempts to get it as perfect as Alan Wong!

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