As an Amateur Radio Operator, KH6ML. I am thrilled to share the news that our governor has officially recognized June 2024 as "AMATEUR RADIO MONTH" in Hawaiʻi.

 It is a testament to the dedication of over 750,000 operators across the United States, including 3,500 in the Pacific Section, who consistently volunteer their time to support service events and emergency preparedness. 

 I encourage everyone to join us in celebrating this recognition and continue supporting Amateur Radio Operators in their mission to keep us connected and informed, especially in times of emergency.

Mahalo Governor Josh Green, for acknowledging our efforts and contributions.

Local Beef with Chef Ronnie at Eat Think Drink 25 Event

Chef Ronnie and the team were proud to be asked to cook at the prestigious Eat Think Drink 25 event!


This occasion was not only a culinary showcase but also an insightful exploration of the beef industry's evolution in Hawaiʻi since its inception in 1793. The event highlighted how the beef industry has shaped the cultural landscape and agricultural practices of the islands.


Attendees learned about the unique challenges facing Hawaiian beef producers, from high production costs to limited processing facilities and competition with imports. Innovative approaches to addressing these challenges and seizing growth opportunities were also discussed.


Chef Ronnie delighted the attendees with three exquisite dishes:

  • Hawaii Beef Bolognese, Moringa Pappardelle, Pecorino Romano

  • Vegan Moringa Pappardelle, Vegan Alfredo, Small Kine Farms Crimini Mushrooms

  • Polenta Nera con Polpo (Braised Octopus & Black Polenta), Pickled Island Veggies, Olive Frite, Romesco

The event was hosted on Wednesday, June 26, at the Harry & Jeanette Weinberg Ho’okupu Center. We appreciated being asked to cook at this event and to be a part of such an enlightening and impactful discussion.

It was interesting to hear from key stakeholders in the industry speak:

  • Kyle Caires, Ph.D. from the University of Hawaii

  • Nicole Galase of the Hawai’i Cattlemen’s Council, Hawai’i Rangeland Stewardship Foundation, and Hawai’i Beef Industry Council

  • Timothy Luton of Maui Cattle Company

  • James Nobriga of Nobriga Ranch

  • Ryan Torres of Y. Hata & Co.

  • Taylor Kellerman of Kualoa Ranch Hawai’i

Great to see so many supporters including @uluponoinitiative, @cpb_hawaii, @alexanderbaldwinhi, @bayerhawaii, @kamehamehaschools, @unitedfishingagency, and the State of Hawaii. Thank you to @sgwinespirits, @alohabeerco, and @fijiwater for their in-kind support.

#EatThinkDrink #Beef #BeefProduction #LocalFlavors #AgriEvent #HawaiiAgriculture #HawaiiAgFoundation #CentralPacificBank #ETD25 #eatthinkdrinkhawaii

Embracing the Spirit of Amateur Radio: My Experience in the ARRL June, 2024 Digital Mode Contest

Embracing the Spirit of Amateur Radio: My Experience in the June Digital Mode Contest

The first full weekend of June marks an exhilarating event for amateur radio enthusiasts worldwide—the Digital Mode Contest. This year, on June 1-2, 2024, I, KH6ML, had the pleasure of participating from my home in Kaneohe, on the beautiful island of Oahu, using my trusty Icom IC-7300 HF Radio.

Contest Objective

The contest's goal is simple yet engaging: make contact and exchange QSO information with other amateurs using any digital mode (excluding RTTY) that supports the 4-digit Grid Square exchange. The contest spans several bands, including 160, 80, 40, 20, 15, 10, and 6 meters. As a Technician, I was limited to the 10 and 6 meter bands, per FCC rules. One of the unique aspects of this contest is that automated operation is not permitted—each contact must involve direct initiation by the operator on both sides. This rule ensures that the spirit of genuine communication and interaction is maintained.

Contest Period

The contest kicked off at 1800 UTC on Saturday and concluded at 2359 UTC on Sunday. This provided ample time for operators across the globe to connect, exchange grid squares, and experience the camaraderie that defines the amateur radio community.

My Experience: I stuck to two modes: FT-8 and FT-4, Max power was less than 100 watts.


Despite the challenges posed by solar weather, I was able to make 130 contacts, reaching a variety of countries, or as we call them in the amateur radio community, DXCC entities. The thrill of making successful QSOs under varying conditions is an experience like no other. Here are the entities I managed to contact:

  • 3D2F - Fiji
  • 9M2 - West Malaysia
  • BY - China
  • DU - Philippines
  • EA - Spain
  • FK - New Caledonia
  • G - England
  • GI - Northern Ireland
  • HI - Dominican Republic
  • HL - South Korea
  • I - Italy
  • JA - Japan
  • KH6 - Hawaii
  • KL7 - Alaska
  • OZ - Denmark
  • PY - Brazil
  • SP - Poland
  • UA - Russia (EU)
  • UA0 - Russia (AS)
  • UR - Ukraine
  • W - USA
  • YB - Indonesia

Contest Details

  • Contest: ARRL-DIGI
  • Call Sign: KH6ML
  • Category: Single Operator, One Radio (SO1R), Low Power
  • Operator: SINGLE-OP -
  • Power: LOW - Created from: Highest power question (Answer: 100W or less)
  • Op Time: 24-HOURS - Created from: Time Category question
  • Location: DX
  • Station Grid: BL11CJ
  • QSOs in Log: 130
  • Raw Score: 1,565 (105 QSOs) - Note: The raw score is an estimate based solely on the individual log contents and is not used during subsequent log checking.

Why I Love Being an ARRL Member

This contest was sponsored by the ARRL (American Radio Relay League), an organization that has been instrumental in promoting and supporting amateur radio for over a century. Being a member of the ARRL has numerous benefits that enhance my amateur radio experience:

  1. Resources and Education: The ARRL provides a wealth of educational materials and resources that help me stay informed about the latest in amateur radio technology and practices. Their publications, such as QST magazine, are invaluable for learning new techniques and keeping up with the community.

  2. Advocacy: The ARRL advocates for the rights and interests of amateur radio operators at the national and international levels. They work tirelessly to protect our frequencies and ensure that amateur radio remains a vital and recognized service.

  3. Community: Being part of the ARRL connects me with a vast network of like-minded individuals who share a passion for amateur radio. This sense of community is essential for exchanging ideas, finding support, and fostering lasting friendships.

  4. Contests and Awards: The ARRL organizes numerous contests and awards programs that provide exciting opportunities to challenge myself and improve my skills. These events are a great way to stay engaged and motivated in the hobby.

Conclusion

Participating in the Digital Mode Contest was a remarkable experience. It allowed me to connect with fellow amateurs from diverse parts of the world, exchange information, and enhance my skills in digital communication. The contest not only tested my abilities as an operator but also reinforced the importance of perseverance and adaptability in the face of changing solar conditions.

Amateur radio is more than just a hobby; it's a way to build bridges across cultures and geographies, fostering a sense of global community. I look forward to future contests and continuing to embrace the spirit of amateur radio. Until next time, 73 from KH6ML!

Join Chef Ronnie at the "Beefing Up Hawaiʻi" Event


We are thrilled to announce that our very own Chef Ronnie from Tiki's Grill & Bar will be showcasing his culinary talents at the upcoming "Beefing Up Hawaiʻi: Grazing Toward Increased Production" event.

ENJOY DELICIOUS SMALL PLATES FEATURING ISLAND-RAISED BEEF.

FEATURED CHEFS

Ronnie Nasuti, Tiki's Grill & Bar | Sean Priester, Kupu Center

Wade Ueoka, MW Restaurant | Matt Young, Duke's Waikiki

Chef Ronnie Nasuti, Tiki's Grill & Bar
Chef Matt Young, Duke's Canoe Club

Mark your calendars for Wednesday, June 26, 2024, from 6:00 to 9:00 p.m. at the Harry & Jeanette Weinberg Hoʻokupu Center, located at 1125 Ala Moana Boulevard, Honolulu, HI 96813.

This exciting event is part of the Hawaiʻi Agricultural Foundation’s EAT THINK DRINK series, which delves into the heart of Hawaiʻi’s beef industry through a fusion of innovation, community, and flavor. It promises to be an evening of learning, delicious food, and great company.

Event Highlights:

Keynote Speaker:
Dr. Kyle Caires, an Associate Extension Agent at the University of Hawaiʻi’s College of Tropical Agriculture and Human Resources (CTAHR), will deliver an insightful keynote address. Dr. Caires will explore the history and evolution of Hawaiʻi’s beef industry, dating back to its inception in 1793, and discuss the unique challenges and opportunities that local beef producers face today.

In addition to the keynote speaker, Dr. Kyle Caires, we are honored to have an esteemed panel of industry experts joining us. Nicole Galase, Managing Director of the Hawaiʻi Cattlemen’s Council, will share her insights on rangeland stewardship and beef industry initiatives. Timothy Luton, General Manager of the Maui Cattle Company, will discuss the challenges and opportunities of grass-finished beef production. James "Jay" Nobriga, a Maui native and experienced Beverage Distribution Manager, brings his deep-rooted knowledge of local agricultural practices. Ryan Torres, Global Category Manager – Protein for Y. Hata, will provide a comprehensive view of managing protein categories and supporting the local cattle industry. Our discussion will be moderated by Taylor Kellerman, who has extensive experience in Hawaii’s tropical agriculture sector.

Culinary Delights:
Indulge in savory dishes crafted by some of Hawaiʻi's favorite chefs, featuring island-raised beef. Chef Ronnie will be among the talented chefs presenting their creations, offering a unique taste of locally sourced ingredients.

Early Bird Tickets:
Don’t miss out on early bird pricing! Secure your tickets now and join us for a memorable evening.

  • EARLY BIRD SPECIAL THROUGH JUNE 15
    $95.00
    Ticket includes dinner featuring locally sourced ingredients prepared by Hawaiʻi’s favorite chefs, a beverage selection of beer and wine, and complimentary …
    See more
  • GENERAL ADMISSION ON SALE THROUGH JUNE 26
    Sales start on Jun 16, 2024
    $120.00
    Ticket includes dinner featuring locally sourced ingredients prepared by Hawaiʻi’s favorite chefs, a beverage selection of beer and wine, and complimentary …

What's Included:

  • Two-hour grazing event with locally sourced dishes
  • Two drinks from a selection of beer and wine
  • Complimentary valet parking

Event Details:

Date: Wednesday, June 26, 2024
Time: 6:00-9:00 p.m.
Location: Harry & Jeanette Weinberg Hoʻokupu Center, 1125 Ala Moana Boulevard, Honolulu, HI 96813

Presented by:

Central Pacific Bank

Sponsored by:

Alexander & Baldwin, Bayer, Elite Parking Services, Hawai‘i Longline Association, Kamehameha Schools, Lendlease, State of Hawai‘i, Ulupono Initiative, United Airlines, United Fishing Agency Ltd., Y. Hata & Co., Ltd.
Additional support from Aloha Beer, Fuji Water, and Southern Glazer’s Wine & Spirits.

Join us for an evening of education, inspiration, and exquisite flavors. We look forward to seeing you there and sharing the best of Hawaiʻi’s beef industry with you!

Purchase Your Tickets Today!

For more information and to buy tickets, visit https://www.hawaiiagfoundation.org/events/eat-think-drink/

or contact info@hawaiiagfoundation.org.

See you at the event!

Tiki’s Ohana Outing: Go Farm MAY 22, 2024

Tiki’s Ohana Outing: Go Farm

Farm Service Outing and Fundraiser

On a recent outing, the staff of our restaurant lent a helping hand to Go Farm, a small University of Hawaii-operated farm located in Waimanalo, Hawaii. The farm had faced challenges due to recent storms, and our team assisted in clearing and restoring a farm plot, ensuring the land was ready for cultivation once again.

In addition to the hands-on service, we organized a special fundraiser to support Go Farm’s mission. Our talented chefs crafted and sold a delicious Roasted Cauliflower Bisque, with a portion of the proceeds from each dish sold being donated directly to the farmers.

Go Farm’s Mission

Go Farm’s mission is to enhance Hawaii’s food security and economy by increasing the number of sustainable, local agricultural producers. They achieve this by offering those interested in agriculture a combination of knowledge, experience, and support to reach their full potential.

Through our service outing and fundraiser, we aimed to contribute to Go Farm’s noble cause, supporting their efforts to promote sustainable agriculture and local food production in Hawaii.

Strengthening Community Ties

This event not only provided practical assistance to a local farm but also strengthened the ties between our restaurant and the community. By actively participating in the restoration efforts and organizing a fundraiser, we demonstrated our commitment to supporting local businesses and promoting sustainable practices.

The success of this event was a testament to the dedication of our staff and the generosity of our patrons, who embraced the opportunity to contribute to a worthy cause while enjoying a delicious culinary experience.

Mahalo, Go Farm!

Challenging Real-World Scenario in the "Carrington Event" May Semi-Annual Drill at EmComm Training Organization - KH6ML

In this year's May Semi-Annual Drill, titled "Carrington Event," our team at EmComm Training Organization faced significant real-world challenges that tested the adaptability of our Amateur Radio Operators and communication technologies. Originally designed to assess the impact of geomagnetic storms on high-frequency radio communications, the scenario quickly reflected actual solar activities that globally disrupted communications.



The National Oceanic and Atmospheric Administration's Space Weather Prediction Center reported an X-class solar flare, which severely hindered our ability to establish HF radio contact from Hawaii to the US Mainland. It was only after dark, when the solar geomagnetic storms subsided, that successful message transmission was possible. This experience highlighted the immediate and disruptive impacts of solar events.

Purpose of the Drill: Produce a Winlink ICS 309 Form: Documenting successful message passing across various bands, session modes, and distances to RMS Gateways.
Objectives:

Understand Geomagnetic Storm Impacts: Gain insights into the potential effects of geomagnetic storms on the electrical grid.
Leverage NOAA Expertise: Utilize reporting and capabilities from the NOAA Space Weather Prediction Center to inform our strategies.
System Recognition: Identify the three independent U.S. managed AC power interconnect systems.
Communication Testing: Send up to nine standard Winlink Check-in messages to ETO-DRILL, testing our communication reach and reliability.



Effects of Geomagnetic Storms:

Power Grids: Induction of currents that can lead to transformer failures and widespread power outages.
Satellite Communications: Potential damage to electronics and disruptions in signal transmission.
Navigation Systems: GPS accuracy interference.
Radio Communications: Disruptions across HF, VHF, and UHF bands, crucial for emergency communications.
This drill-turned-real scenario tested our readiness and emphasized the critical role of emergency communication systems like Winlink, which allow for message passing across various bands and distances. Our efforts to maintain connectivity exemplify the resilience and necessity of well-prepared communication networks in the face of nature's unpredictability.

For more details on the exercise and results, visit the EmComm Training Organization’s full drill overview: EmComm Training Organization Drill Overview.
https://www.emcomm-training.org/drills2.html

My 2024 CQ World Wide WPX Contest Results!

This March, I participated in the intense and exhilarating CQ World Wide WPX Contest, where I took 4th place in Hawaii and ranked 87th across Oceania. Competing in one of the world's largest "everyone-works-everyone" radio contests was an absolute thrill!


The WPX contests are renowned for their global participation, attracting amateurs of all skill levels—from beginners to world champions. The objective is clear: contact as many amateurs and collect as many unique callsign prefixes as possible. With thousands of unique callsign prefixes from hundreds of DX entities, the contest is a rich hunting ground for those, like myself, who are chasing the coveted CQ WPX Awards Program endorsements.

During the contest, contacts between stations on different continents but in the same country score differently based on the band, adding a strategic layer to the already challenging environment. Special event and commemorative stations with unique prefixes also join the fray, adding to the contest's dynamic nature.


This year’s participation not only tested my abilities but also deepened my appreciation for the vibrant and diverse amateur radio community worldwide. I’m already looking forward to next year’s contest, aiming even higher!

#AmateurRadio #HamRadio #CQWPX #RadioContest #DXing

Island Boy in the Dessert! POTA Coconino National Forest, Sedona, AZ

This is  KH6ML, and I’m excited to share a detailed recount of my recent amateur radio activation from the picturesque Coconino National Forest in Sedona, Arizona. This trip wasn’t just another entry in my logbook; it was a testament to the spirit of adventure that amateur radio stokes in all of us, coupled with a dash of technical challenge and a whole lot of natural beauty.

Preparation and Setup: Armed with my QRP FX-4C transceiver and a Chameleon antenna, I ventured into the Coconino National Forest, determined to make the most of the conditions. My setup was lightweight yet powerful—ideal for the POTA (Parks on the Air) activation I had planned. Operating on a modest 20 watts, I hoped to reach as far as possible from this unique and remote location.


It’s always thrilling to send out that first CQ and await the replies from the ether.

Contacts and Highlights: The response was better than I had hoped. I managed to establish QSOs with fellow hams in eleven different U.S. states—ranging from nearby Arizona to as far as Massachusetts and Florida. Each contact added a layer of joy and achievement to the day. But the surprises didn’t stop at U.S. borders; I also reached operators in France and Spain, adding an international flavor to the adventure. These contacts were particularly special, reminding me of the incredible reach and connecting power of amateur radio.


Challenges and Learnings: Every outdoor activation brings its set of challenges. From ensuring all equipment is functioning correctly to managing power resources—each aspect needs careful attention. Moreover, verifying the logging details against POTA guidelines to ensure every contact was valid added another layer of diligence to the task.

Reflections: Looking back, the day spent in Coconino was more than just successful—it was a profound reminder of why I pursue this hobby. It’s not just about logging contacts; it’s about embracing the unknown, solving problems on the fly, and connecting with a community of like-minded individuals who share this passion. The serene and majestic backdrop of the Coconino National Forest only magnified the experience, grounding it in the calm and beauty of nature.

Stay tuned for more tales from the field as I continue to explore, connect, and activate from new and exciting locations. Until next time, 73!

Inbox Over Airwaves: KH6ML's Radio Email Explorations

As I sit here on the windward side of Oahu, with the gentle breeze whispering through the trees, pre-dawn hours hold a special kind of magic for a ham radio enthusiast like myself, known to the Amateur Radio world as KH6ML. 

Armed with my trusty IC-7300 transceiver and a simple wire antenna, I prepare to embark on a journey through the airwaves. My goal? To reach out to fellow enthusiasts across six different states in the U.S. and even extend a friendly signal across the border to British Columbia, Canada, all before the sun climbs high into the sky.



To connect with fellow enthusiasts, I leverage Email Gateways, which function seamlessly with or without the internet. This capability proves invaluable, especially in areas where internet access may be unreliable or temporarily disrupted. In such instances, my station can store and forward messages, ensuring that communication persists even when internet connectivity is restored. This reliability is paramount, particularly in remote locations like the windward shores of Kaneohe, Oahu, where the unpredictability of network connections can pose challenges. By incorporating Email Gateways into my setup, I ensure that I can stay connected and maintain communication, regardless of external circumstances.

As I power up my equipment and tune in to the HF 20m band, I can't help but marvel at the technology at my fingertips. The IC-7300's digital signal processing capabilities ensure that my transmissions are crisp and clear, while the G5RV Jr antenna efficiently radiates my signals into the atmosphere. And with Winlink by my side, I know that I have the tools I need to seamlessly blend traditional ham radio practices with modern communication technologies.

To see a live map interactive map 

I send my first signal out into the ether, a beacon of connectivity reaching across the Pacific Ocean. The responses come swiftly, as fellow enthusiasts in California, Oregon, Washington, Arizona, and Nevada eagerly pick up my signal. Each exchange is a reminder of the power connection, transcending geographical boundaries and time zones   —the sense of camaraderie, the spirit of exploration, and the sheer joy of making connections.


Gerard Reversade and Gerards Restaurant – Lahaina, HI

Gerard Reversade and Gerards Restaurant – Lahaina, HI

Chef Biography

For the past 25 years, Chef Gerard Reversade has been recognized as one of the leading chefs in the State of Hawaii.

Born in the Gascony region of France, where great food has flourished for centuries, Chef Gerard comes  from a long line of inn keepers, wine barrel makers and great chefs.  He was cooking by the age of 10, and by the time he was 12, he was baking croissants from scratch.  At the age of 14, he began a four-year apprenticeship, working 15 hour days under four of France’s Master Chefs, to include Robert and Pierre Laporte from the famous Cafe de Paris in Biarritz (Frank Sinatra’s playground).  Chef Gerard came to Hawaii in 1973, working in various restaurants until opening his own in 1982.

Great Chefs began filming in Hawaii for The Discovery Channel’s new series Great Chefs of Hawaii in December of 1994 and finished in the late 90’s for the Great Chefs of the World series.  At the time of filming, Gerard called his restaurant “Gerard’s at the Plantation Inn” however later it was shortened to just Gerard’s.

From the very start, Chef Gerard’s philosophy was to support the local economy.  He used only fresh vegetables grown by local farmers on the slopes of Haleakala,  fresh fish caught by the Lahaina fishermen, and made his own sorbet and jam with Maui grown mangos and berries.  At the time when most Hawaiian restaurants were using products and meats flown in from the Mainland, Chef Gerard was way ahead of his time.  Today, most chefs do regional cusine, but Gerard was one of the pioneers back then.

Papaya and Cheese Charlotte with Coconut-Vanilla Sauce

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Papaya and Cheese Charlotte with Coconut-Vanilla Sauce

Strawberry papaya provides a richer color to the custard for this dessert, but regular papaya can be used just as well. The coconut milk can be fresh or canned. Make the charlotte a day ahead and refrigerate overnight.

Ingredients

Instructions

To make the custard base: Put the milk in a heavy saucepan. Split the vanilla bean and scrape the seeds into the milk, then drop in the pods. Bring the milk to a boil over medium-high heat, then immediately take it off the heat. Sprinkle the gelatin over the water and let stand for 3 minutes to soften the gelatin. In a small bowl, whisk the egg yolks with the sugar until smooth. Whisk a spoonful of the hot milk into the eggs to temper them, then whisk the egg mixture into the milk in the pan. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat a spoon, about 2 minutes. Remove from heat. Stir in the gelatin mixture until completely dissolved. Strain the custard through a fine-meshed sieve into a bowl. Place the bowl in a larger bowl filled with ice and stir until cooled.

Dip the back of each ladyfinger in the custard base. Stand ladyfingers around the sides of an 8-cup charlotte mold, fitting them tightly together. Cover the bottom of the mold with ladyfingers, cutting to fit in a radial pattern.

To finish the custard: Puree the papaya in a blender or food processor. Strain the puree through a fine-meshed sieve. Beat the strained puree into the cooled custard. Fold in the whipped cream. Pour the custard into the mold; the mold will be half full. Refrigerate in the mold for at least 15 minutes.

To make the mascarpone filling: Sprinkle the gelatin over the 2 tablespoons of water. In a heavy saucepan, combine the sugar and the 1/2 cup of water and swirl to mix. Boil over medium-high heat until the mixture reaches 240 F, or until a small amount dropped into a glass of cold water forms a soft pliable ball. Stir in the gelatin until dissolved. In a large bowl, beat the egg whites with the pinch of salt until soft peaks form. Gradually add the sugar mixture in a small stream while beating to stiff peaks. Let cool.

In a medium bowl, beat the lemon zest into the mascarpone. Gently fold the mascarpone into the cooled meringue. Fill the remainder of the charlotte mold with the mascarpone filling and smooth the top. Refrigerate overnight.

To make the sauce: Just before serving, whisk the coconut milk and vanilla together in a small bowl.

To serve: Using a long knife, loosen the charlotte from the sides of the mold and invert the mold onto a serving plate. Spoon sauce around the charlotte. Sprinkle flaked coconut on top of the charlotte and sauce. Garnish with edible flowers.

Roasted Opakapaka with Orange-Ginger Butter

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Roasted Opakapaka with Orange-Ginger Butter

When French technique meets fresh island fish, you get a refreshing dish like this roasted opakapaka. Cradled in puree and orange sections, the fish is moist and bright with island flavor. Opakapaka is a pink snapper; red snapper, sea bass, and monkfish may be substituted.

Ingredients

Instructions

To prepare the fish: Preheat the oven to 450 F. Place the whole fish on a work surface. With a sharp knife, score the fish in a criss-cross pattern on each side. Sprinkle the fish cavity with salt and pepper. Fill the cavity with the savory and chili, and top the fish with orange slices. In a large ovenproof saute pan or skillet over high heat, heat the olive oil and add the fish. Cook for 30 seconds on each side, then place the fish in the oven and bake for 25 minutes, until the meat flakes but is still moist. Remove from heat.

To make the puree: In a medium saucepan of salted, boiling water, cook the potato and carrots until tender, about 25 minutes. Drain and put the vegetables in a blender or food processor with the butter and seasonings. Puree. Set aside and keep warm.

To make the sauce: Add the water to a small saucepan and bring to a boil. Gradually add the butter, then the ginger, chili, and orange juice. Cook until reduced by one fourth in volume.

To serve: Arrange the fish on a platter. Place the puree in a large pastry bag fitted with a large star tip and pipe curving swirls of puree on each side of the fish. Pour the butter sauce over the top and arrange the orange sections around the outside. Sprinkle the top of the fish with the green onions.

Ahi Tartare with Taro Chips

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Ahi Tartare with Taro Chips

Fresh ahi prepared in this manner is a wonderful variation of steak tartare. If taro root is not available for the chips, sweet potatoes will work just as well. If you are not absolutely sure about the safety of the egg yolks at your market, substitute the heavy cream.

Ingredients

Instructions

To make the tartare: Combine the egg yolks or cream, salt, pepper, wasabi powder, lemon juice, and soy sauce in a bowl. Gradually whisk in the olive oil. Add the onion, cornichons, capers, and herbs. Just before serving, toss the diced ahi with this dressing.

To make the chips: Drain the taro root or sweet potato chips and pat dry with paper towels. In a wok or deep fryer, heat 1 inch of oil to 375 F., or until almost smoking. Add the chips and fry for 2 to 3 minutes, turning, until they brown and are cooked through. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.

To serve: Divide the lettuce leaves among four salad plates and top each with one-fourth of the tartare. Serve with taro chips on the side.