A grand mahalo to Chef Scott McGill, CEC, TS Restaurants Hawaiʻi and California. As Executive Chef, Chef Scott oversees all of the TS Restaurants in Hawaiʻi and California. On Maui his restaurants include Hula Grill Kāʻanapali, Leilaniʻs on the Beach Kāʻanapali, Dukeʻs Beach House at Honua Kai and Kimoʻs in Lāhainā. Chef Scott was tapped to kick off the 2012 Grown on Maui Chef Demo Series scheduled on the last Monday of each month from 5:30 pm – 6:30 pm. Scott prepared Seared Poke Salad with Miso Vinaigrette. It was not only flavorful and delicious but easy to make. Hereʻs a recipe you can master and serve to your family and friends. Mahalo to Elyse Ditzel of Whole Foods Market Maui for her ongoing support of Grown on Maui and Maui chefs who prepare menus that matter.
Chef Scott will be one of the twelve chefs at the 5th Annual Grand Taste Education at the Maui County Ag Festival. Mark your calendar for April 7th, from 11 am – 2 pm. Meet Chef Scott and 11 other Maui chefs who do their part to support local agriculture on Maui. Tickets on sale soon. $25 per person.
Seared Poke Salad with Miso Vinaigrette
Miso-lime dressing: Yields 1.5 cups
½ cup Extra Virgin Olive Oil
6 Tablespoons White Miso Paste
1 Tablespoon Dijon mustard
3 Tablespoons Rice wine vinegar
2 Tablespoons Fresh squeezed lime juice
1 Tablespoons Fresh ginger, chopped
1 Tablespoon Shallot, chopped
1 Tablespoon Local honey
In a blender add all items except olive oil, turn on blender with lid on to get ingredients to blend together, slowly add oil to emulsify. Remove from blender and chill.
*** Great marinade for grilled chicken or fish ***
1 pound Fresh fish, cut into large chunks (Ahi, Marlin, Ono)
½ each Maui onion, small dice
1 each Green onion, thin sliced
4 Tablespoons Yamasa soy sauce
1 Teaspoon Toasted sesame oil
Pinch/to taste Red pepper flakes
Salt to taste
Dice fish into large bite size pieces; add onions, soy, sesame oil and chili flakes, season to taste with salt if needed. Let marinate at least 20 minutes. To save time, purchase a nice pre made poke from the seafood counter.
Lettuce and vegetables:
½ pound local greens such as mixed greens, watercress, arugula, cabbage, chard
Fresh Maui grown vegetables cut into bite size pieces or julienned such as:
Putting it all together:
Make dressing and let rest overnight in refrigerator if applicable
Make poke or purchase
Clean and cut all vegetables
Cook rice if you want to add a starch to your meal
Toss vegetables, lettuce and dressing and place on plates or platter
Heat non stick pan, swirl in 1 Tablespoon vegetable oil and let heat. Add poke and sear quickly, careful not to overcook or over crowd the pan. Top salad with seared poke and eat!