On The Rise
New Traditions - Cooking
with Russell W. J. Siu
The Introduction to Russell Siu's cookbook is really an autobiography of this man's early beginnings in Honolulu, the people in his life that greatly influenced him as well as a guided tour of his culinary journeys around the world to where he is today....chef and co-owner with Gail Ogawa of 3660 On The Rise and Kakaako Kitchen in Honolulu.
The book contains 100 hundred recipes along with 120 beautifully photographed photos. Some of the recipes remained on the new menu which was introduced this past January at "3660" by popular public demand, such as one of his signature dishes - Ahi Katsu (fresh tuna wrapped in nori, deep fried medium-rare and served with a wasabi/ginger sauce.)
Siu's cuisine has been described as
"Euro-Island" - a blend of his East/West heritage. But there's more to creating
these innovative dishes than that. I believe Russell has an innate ability to create
recipes that translate to the plate and palate equally well. His experiences along the way
only enhanced his established culinary expertise.
A sampling of "First Flavors" - the section on appetizers features such delectable morsels as Springroll of Duck Confit with a Plum Chili Sauce, Pan Seared Sashimi Salad, and Pan Fried Scallops with Mesclun Greens. The "Main Course" section intrigues us with recipes for an Asian Style Osso Buco (recipe reprinted here with permission) Nori Wrapped Mahimahi, and Pancetta Wrapped Shrimp. There is a recipe for Sautéed Escargot in Puff Pastry - the unusual aspect of this recipe is that the snails are grown using acquaculture technology in Wai'anae on O'ahu. This dish is available at "3660" except there, this appetizer is served in a crisp potato basket.
The dessert recipes are in a section called "Sweet Ending" and are the creation of Pastry Chef Lisa Siu. When you feast your eyes on the beautiful photos of recipes for Double Lime Tart, "3660" Chocolate Souffle Cake, or the Liliko'i Cheesecake, you'd better make plans to head directly to the gym. Be assured however, that each mouthful of Lisa's delicious sweet endings are worth the effort.
For a fine dining experience, come and join Russell Siu, his Executive Chef Jim Gillespie and the rest of the staff and enjoy their exquisite cuisine.
3660 Waialae Avenue - Honolulu, Hawai'i
(808) 737-1177
A recipe from "On The Rise - New Traditions" follows:
4 each Osso Buco Veal Shanks, cut 2-inches thick
¼ cup All purpose flour
2 Tbls. Peanut Oil
¼ cup White wine
3 cups Veal Stock
1½ -in. Ginger root, peeled and sliced
1 pc. Star Anise
½ cup Fresh Shiitake, sliced
1 Tbl. Soy Sauce
1 tsp. Orange zest
1 Tbl. Lemon juice
¼ cup water
2 Tbls. Cornstarch
Salt & Pepper to taste
Heat a roasting pan. Lightly flour the veal shanks on both sides. Add the peanut oil to the pan and sauté the veal until golden brown on all sides. Add the rest of the ingredients except for the cornstarch and water. Bring to a boil and cover. Place in the over at 350 degrees F and let it braise for about 2 hours. Remember to check the veal after about 1-1/2 hours since some ovens run a little hot. The meat should be soft to the touch and slightly away from the bone. When veal is done, remove the meat from the pan, set aside and keep warm.
Mix together cornstarch and water to form a paste and add slowly to the boiling stock. Let simmer for about 4 minutes. Season with salt and black pepper. Strain and ladle sauce over veal shanks before serving.
Yield: 4 portions
Copyright © 2006 Ann Hall Every, CCP
