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Aloha, my name is Nicholas, I’m the owner of Infigo’s restaurant out in Princeville,
we are six speed-bumps down, second right on your right. Today we will be doing bacon
crab raviolis with seared opah. If you’re going to do an entree portion, of course you’d
use a larger piece, a smaller piece for an appetizer. Today we will be doing an appetizer
portion, it’s about three to four ounces at the most. Place some salt and pepper, a
little bit of basil, some oil, of course. Make sure the pan is hot to complete all of
the cooking. There you go. With this pan here, I’m going to cook the filling. A little
bit of oil, I like to use garlic slivers, always put salt and pepper in all of my sautés
to heighten the flavor of every dish. Put a little salt and pepper in there, it’s
great, I promise. Then you add a little bit of basil and bacon. Bacon, for me, is the
highlight. You can cheat when you use bacon, because it has a great flavor. Don’t turn
your fish too quick, you want a good sear on it. Take a little bit of sun dried tomato,
hit it with wine and then turn it off. I’m sweating the bacon, you don’t want crispy
bacon in your ravioli, or I don’t. Lastly what you do is place a little bit of spinach.
Me, I like to chiffonade my spinach before I place it inside, I don’t like large leaves
or large obstacles when I wrap the ravioli. I’m goign to put a touch of cheese in there.
A lot of chefs say it’s a no-no with fish. I disagree. Finish it off in the oven. Now
take your ravioli, place it in the water. It’s fast, they cook very fast. Make sure
you have a rolling boil when you put the pasta in. You can determine the size you want, I
like mine to be a little bit larger. It a good thing for people. You place your items
inside the ravioli itself, place some egg and pinch the sides, that way it stays sealed
and closed. Some people don’t like to have a lot of sauté pans, or different components
to their dishes, but I do because it adds a lot of complexities and flavors to the dish.
You have a hot pan, place the ravioli down, move it around, flip it over, turn it off.
Grab your plate, I’ll take a little bit more spinach because i like it, or take mixed
greens. I’m using mixed greens for you guys. Take you seared ravioli, place it over the
greens, your seared opah - you can either slice it or serve it whole like this. Totally
depends on you. Food shouldn’t be contained into boundaries, I think. Play with it, have
fun. Take this, again, go wild, grab some cheese, mess around with it. Finally, hit
it with a little bit of topping, garnish. Fresh herbs. After you add your garnish on
top, then you can do your last little trick to the plate, this is a hibiscus syrup. Go
over it, get abstract, and drop it there. Play with the food, have fun with it, don’t
ever feel constricted. We’ve got bacon crab ravioli with seared opah.