Recipe: Stuffed Chicken Breast and Risotto

Beachhouse at the Moana chef de cuisine Rodney Uyehara presents a recipe for stuffed chicken breast with porcinni sauce and risotto, featuing local products like Hamakua mushrooms, Nalo Farms greens and Maui goat cheese.

The demonstration occurs on Saturday, August 22, 2009 at 4 p.m. Here is a look at his recipe:

Stuffed Island Grown Chicken Breast

Rodney Uyehara. Photo: Courtesy of Beachhouse at the Moana

Recipe by Rodney Uyehara, Beachhouse at the Moana

Ingredients (serves 6)
6 ea. Boneless island grown chicken breast
8 oz maui goat cheese
8 oz gruyere cheese
12 pc procuitto- slice
½ cup dried currants
Fresh Nalo Farm herbs- (tarragon, thyme, chives, basil)
Twine
Plastic wrap
Meat mallot

Method:
Lay chix breast between plastic wrap skin side down and pound flat with mallot, place procuitto on the chix breast and stuff with the cheese, currant and herbs, roll breast and tie with twine

Porcini cream sauce:

Recipe by Rodney Uyehara, Beachhouse at the Moana

Ingredients
1 cup dried porcini
½ cup shallots
1 cup Beachhouse private label Cabernet Sauvignon
3 cup demi(beef consommé)
¼ cup whipping cream
Herb stems

Method:
Reduce wine with demi, shallot, porcini and herbs by one third and finish with cream

Risotto

Recipe by Rodney Uyehara, Beachhouse at the Moana

Ingredients
2 cup aborio rice
2 qt chicken stock
1 cup Maui onion- chop
2 tbs garlic- chop
2 ea bay leaf
¼ cup olive oil blend
1 tbs truffle pate
¼ cup parmesan cheese
4 oz fresh Nalo Farms Arugula
8 oz Hamakua Mushroom Mix
¼ cup whipping cream
2 tbs butter
TT truffle oil
TT salt & pepper

Method:

• Sauté mushrooms in hot pan and reserve to the side
• Sweat onion in oil for 5 min, add garlic, aborio rice, bay leaf, add hot chix stock a little at a time while stirring rice with a spoon,
• Cook until desired texture and sautéed mushrooms and remaining ingredients to finish

Photo: Courtesy of Starwood Hotels & Resorts

As the Chef de Cuisine in charge of the two Sous Chefs on staff, Uyehara’s responsibilities consist of the management of daily culinary department functions at the restaurant, along with creating menus for holidays and special events. With an infectious smile and optimistic attitude, he works to maintain only the highest quality cuisine for the Beachhouse at the Moana. Born and raised in Hawaii, Chef Uyehara always finds the best locally grown products to bring from the farm to the table.

 

As a graduate of the Culinary Institute of America in New York, Chef Uyehara has nearly two decades of kitchen operational management experience. He has been the executive chef at local restaurants Bistro at Century Center, Chai’s Island Bistro and Cascada restaurant.

The Made in Hawaii Festival Cooking Demonstrations are coordinated by HONOLULU Magazine and are sponsored in part by the State of Hawaii Department of Agriculture’s Buy Fresh Buy Local program. All of the recipes featured include farm fresh Made in Hawaii local produce or seafood resources.

The 14th Annual Made in Hawaii Festival happens on Friday, August 21 from 10 a.m. to 9 p.m., Saturday, August 22 from 10 a.m. to 9 p.m. and Sunday, August 23 from 10 a.m. to 5 p.m. It is produced by the Made in Hawaii Association and is presented by First Hawaiian Bank.