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Aloha, welcome to Brennecke’s Beach Broiler. I’m Dave Boucher, the general manager. Today
we’ll be cooking fresh mahi mahi on omau greens, organically grown on Kauai, with a
white balsamic vinaigrette and grilled goat cheese and eggplant. First we’re going to
make our vinaigrette. We’re going to start with dijon mustard. Dijon mustard with be
our emulsifier in the vinaigrette. We’re going to add already sautéed shallots, sautéed
garlic, and thin out the mustard with white balsamic vinegar. Make the mustard a little
wattery and light in texture. Alternate *** olive oil, orange juice, and a little bit
of simple syrup for a sweetener. Add in more extra *** olive oil, you’ll see it become
thick. Add chopped parsley, add a little bit of fresh thyme, and if you don’t mind I’ll
taste it. Just what we’re looking for. I’ve got this eggplant, the eggplant was grown
on Kauai. I’m going to slice it a quarter inch thick. Look at that it’s beautiful.
Put this eggplant and marinate it quickly with extra *** olive oil and a little bit
of salt and pepper, and a little bit of fresh garlic on top. Here we have our beautiful
fresh mahi mahi. I’m going to wipe this with some butter, salt and pepper for seasoning,
and we’re going to broil it on the grill. While the mahi is cooking, we’ll cook our
eggplant. We usually serve four fresh fish daily at Brennecke’s. Right now we have
fresh opah, ono and of course mahi mahi. Fortunately our kitchen manager Dave Badouah is a fisherman,
so he and his buds bring in fresh fish daily - it doesn’t get any fresher than that.
We’ll flip our mahi. We have four different fresh lunch entrees we serve at Brennecke’s.
We have a lot of fresh salads, with chicken or with fish, so that you get your whole meal
all at once, but it is nice and healthy for lunch. the mahi is flaking apart os it done,
I’m goign to take that off the grill. We’re going to top our mahi mahi after it’s grill
with kalamata olive tapanade. I’ve got kalamata olives that have been minced in the food processor.
I’m going to put them in our bowl. Fresh minced garlic, ground capers, chopped parsley,
fresh thyme, and finish it off with extra *** olive oil. mix it all together. We’ve
got our eggplant grilled, slice some goat cheese, take the eggplant, roll it up with
the goat cheese, take the Omau greens, the beautiful fresh, mixed baby lettuces that
Phil and Mary Sheldon grow in Omau. We’re going to add in our white balsamic vinaigrette
that we made. This dish fairly simple in nature but it has a lot of flavors going on in it
as you can see. Our mahi mahi on top, grilled eggplant, and we finish it off with a little
olive tapanade. And that’s our mahi mahi eggplant goat cheese salad. We hope you come
down the Brennecke’s and try our salad, try a host of different items we have on the
menu for lunch, and also try our fresh fish dishes we have for dinner. Aloha and thank
you for letting me cook this for you.