Hawaiian Fusion Cuisine, Florida-Style - what are the vietnamese dishes at restaurants

Chef Roy pass is Roy at Roy's Restaurant ".
The chain he founded has 35 restaurants around the world, six of them in Florida and one in Orlando, the first stop of the city tour.
Every Friday, Food & Wine magazine displays star chefs in the cities visited by the tour.
Chef like Yamaguchi, winner of the James Beard Award, is known for using local ingredients and flavors to make his famous Hawaiian fusion cuisine.
Mainly seafood, with European sauces and bold Asian spices.
Connecticut virginia Beach gunfight protesters interrupt Harriet and recommend a chef in your city to vote on popular options for food and wine, click here.
On Friday's morning show, Yamaguchi showed how he used the Florida flavor in the dishes he served at the Orlando restaurant.
Menu: appetizer: grilled Ahi with Bay prawns and passion Lotus
Beans salad and Thai-
Style Key lime garlic
Nam Pla Vinaigrette dessert: pineapple upside-down cake and mango Italian roll: Key lime mojitotoro baked Coke AHI-with bay shrimp and passion fruit salad appetizer-
Serve 4 1 ripe passion fruit, halved4 oz.
Prawns outside the bay (about 4)
Peel, depulse and two ounces.
Valencia Oranges1/2 tbsp.
Olive oil 1/4 cup Maui minced or other sweet white Roman tomatoes, peeled, sown and chopped 2 tablespoons.
Onion Ding (
Including the green part)1 tbsp.
1 teaspoon of chopped fresh coriander.
Tabasco sauceSalt freshly ground black pepper1-3 oz. pc.
Asito preparation: scoop out the seeds and pulp from passion fruit with a spoon and press it finemesh sieve.
Reserved juice (
About 1 tablespoon)
Throw away seeds and pulp
Put the shrimp in a small bowl and stir in olive oil.
Set a dry stainless steel
Steel Pan in high temperature, add shrimp when hot.
Turn often until even pink for about a minute.
Transfer to a non
Reaction bowl, taste with the passion juice, onions, tomatoes, scallions, coriander, Tabasco sauce and salt and pepper that are preserved.
Toss a good combination.
Keep the lid cold.
Place ahi on a plate, apply peanut oil and season with salt and pepper. Set a dry cast-
2-iron pot at high temperature
3 minutes, when hot, apply ahi for about 30 seconds on each side, which is rare, or about 1-
1/2 minutes per side-rare.
Transfer ahi to the plate and spoon salsa on tuna fish and let the juice in salsa flow to the plate. STEAMED PESTO-
Beans salad and Thai-
Style Key lime garlic
As the main course, the dish was inspired by Thai cooking and used Thai fish sauce.
Sauce is a basic ingredient in Southeast Asia, but I prefer Thai and Filipino sauce, which is more gentle than Vietnamese or Burmese sauce.
The salad and sauce echo the classic Thai green papaya salad.
It is important to prepare the salad immediately before serving so that the ingredients do not get wet.
Eat this dish with rice if you like. Stir-fried garlic
Nam Pla Vinaigrette: 1/2 cup of freshly squeezed orange juice (3 or 4 limes)
1/4 cups of freshly squeezed lemon juice (1 or 2 lemons)
2 tbsp sugar 4 cloves garlic, cut 2 scallions very finely, cut 1 tbsp nam pla very finely (Fish sauce in Thailand)
1 tbsp sambal oelek or 1 tbsp of your favorite hot pot chopped fresh mint1 tbsp chopped fresh sirloin garlic and Mahi: 2 tbsp peanut oil
Green parts only)
1/4 cup fresh coriander leaves 3 tbsp oyster pan 1/2 tbsp fresh ginger chili sauce 1/2 tbsp broken garlicsalt and fresh ground black pepper 1 to 2 tbsp water 4 (7-ounce)
Wuku loofah salad: 2 lim1 tbsp olive oil 1 tbsp South PLA juice (Fish sauce in Thailand)
1 tablespoon of white vinegar (optional)
1 bundle of parsley, stems trimmed by mature mangoes, peeled, de-core, and julienned2 red bell peppers, seeds, ridicule, and julienned2 tbsp roasted peanuts prepared with sauce: put the key lime juice and lemon juice in a bowl.
Add sugar and stir until dissolved.
Mix well with garlic, scallions, fish sauce and samba.
Gently stir in mint and coriander.
Refrigerate for at least 2 hours to combine flavors.
Prepare garlic zest: Mix peanut oil, scallions, cilantro, oyster oil, ginger, garlic, salt and pepper to taste in a blender.
Add 1 to 2 tablespoons of water and add sauce.
Season Mahi sashimi with salt and pepper and taste on both sides, with coriander and garlic sauce on one side.
Boil 1 inch of the water in a steamer.
Place the scabs Mahi on the paneled plate or plate, and the jar is placed in the steamer, lid and steam for 4 to 5 minutes until the whole process is opaque.
Prepare the salad: Put green lime juice, olive oil, fish sauce and vinegar into a bowl.
Add water celery, mango, red and yellow sweet pepper and peanuts and stir them together gently.
Place Mahi on the serving plate and pour the sauce around the fish.
Arrange a carefully crafted Douban salad at the top of the fish as a decoration.
Mango pasta pineapple cake: 1-1/2 lbs. Butter1 lb 4oz.
Black Brown sweet pineapple cake batter: 14 ounces. Butter11 oz. Sugar11 oz.
Brown sugar 6 eggs 2 tablespoons. Vanilla2 lbs.
1 teaspoon cake. Salt2 tbsp. Baking Powder1-
3/4 cup of milk Mango: 3 pounds 8 ounces.
Ripe mango 1/4 cup green ju juice 1/4 cup orange juice put mango into the food processor with green lime juice and orange juice.
Then filter the paste fiber out to prepare: Prepare the glaze by melting the butter over medium heat and adding sugar, stirring until smooth. Fill molds (
Aluminum disposable)with 2 oz.
1 hour glaze and cold.
Put a thick pineapple Juliana on the glaze and separate the cake batter with a scoop of ice cream.
Bake at 17 degrees and 350 degrees
18 minutes or until the cake is hard.
Immediately reverse to the plate and remove the mold. Hint —
Quickly heat the bottom of the mold with a torch.
This will make the pineapple clean out of the mold.
28 pieces of mint leaves and 2 pieces of key lime (for juicing)
2 teaspoons, 4 ounces of power sugar.