The Blue Tomato on “Biting Commentary” – Part 2

Part Two of  the HONOLULU Magazine’s “Biting Commentary with John Heckathorn” episode featuring Chef Alan Wong and his cookbook, The Blue Tomato airs on KGMB9 on Sunday, July 3, 2:30 pm. The series premiered June 19, 2011. Part One of the Chef Alan/Blue Tomato episode aired on June 26.

Read our original behind-the-scenes post here.  The July 3 episode features Chef Alan and John Heckathorn in the kitchen, making Crab- and Shrimp-Stuffed Avocado with Tomato Ceviche Sauce. The sauce is inspired by leche de tigre, or “milk of the tiger”—the liquid left in the bowl after ceviche is prepared—something Chef Alan learned about on a trip to Peru. As he writes in The Blue Tomato:

Traveling excites me. Learning about a new culture—its dishes, ingredients and styles—opens my eyes to so many possibilities. And of course, finding a great new dish gives me a reference point to go back to when I’m creating my own recipe inspired by that new discovery. I think of this as coming home with a palate memory and reinterpreting it my way.

Just as we did last week, we’re giving away a copy of Chef Alan’s The Blue Tomato to one lucky winner, selected at random. In The Blue Tomato, Chef Alan shares what inspires his dishes; as he says in the quote above, traveling is one of his greatest sources of inspiration. Tell us in the comments below about a dish you encountered in your own travels that you have or would like to re-create at home. Contest closes at 11:59pm on Sunday, July 3, 2011; see the end of this post for additional contest rules.

Read John’s take on what it’s like to cook in Chef Alan’s kitchen and their trip to Ho Farms. Watch our slide show of behind-the-scenes photos (below), but be sure to tune in to the show on Sunday, July 3 at 2:30 pm!

Special Deal: We’re so excited about “Biting Commentary with John Heckathorn” that we’re offering 30% off all our non-sale titles at our online store. Use coupon code BITEBOOKS to get your discount. And while you’re at the store, check out Chef Alan’s new line of Blue Tomato merchandise. (The 30% discount applies to those items too!)

Vodpod videos no longer available.

View a larger version of the slideshow here.

Contest Rules: A winner will be selected at random from the valid comments posted prior to the contest closing time. To be counted as an entry, the comment must include an on-topic answer. One entry per e-mail. The winner will be notified via e-mail; in the event that we do not hear back from the winner within 48 hours to confirm acceptance of their prize, a new winner will be chosen. Winners who do not respond within the stated time frame forfeit their prize claim.

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5 Responses to “The Blue Tomato on “Biting Commentary” – Part 2”
  1. When I was in Sicily I had the fresh catch of the day baked in a thick salt coating. Upon presentation, the Chef used a mallet to break away the hard crusted salt shell and reveal the fish which had cooked in its own juices and a few local herbs/spices. The process looked pretty simple and the fish was incredibly tasty. I’m wondering what type of Pacific fish might work well with this cooking style. Also, is there another similar process that is used in the Islands?

    • Aloha Jeffery!

      We asked Chef Alan for an answer to your questions, and here’s what he had to say:

      I would favor a fish that has more fat in it versus a lean one. When in season, Opakapaka, Onaga, Lehi, Ehu, Hapu’u. When these are not in season, Pacific Snapper is OK. Monchong or moi would also be good. I would not use ahi , ono, hebi, nairagi, or kajiki. As for the preparation, salt-crusted fish is not really a Hawaiian or local thing. But wrapping fish in ti leaves and grilling it on hot rocks was called “lawalu” in old Hawaii — that method is somewhat similar to the salt-crust preparation. Taro leaves were sometimes used to wrap fish; lau lau, a popular Hawaiian dish, combines pork or chicken and salted fish in taro leaves, and is steamed wrapped inside a layer of ti leaves.

      None of the Blue Tomato recipes use similar preparations, but Chef’s first book, The New Wave Luau, contains a recipe for Steamed Opakapaka & Gingered Vegetables in Truffle Broth, which steams the fish in a foil packet instead of using taro leaves. Chef Vikram Garg of Halekulani, one of Chef Alan’s fellow contributors to The Hawaii Farmers Market Cookbook, Vol. 2, has a recipe for Papillote of Monchong, also a foil packet preparation, that can be found in the book’s media kit here. Good luck and we hope you’ll share your creations with us!

  2. we liked his tour of tahiti at the restaurant

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  1. […] Part Two airs Sunday, June 3, 2011 at 2:30PM on KGMB9. Don’t forget to enter to win a copy of The Blue Tomato! […]



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