Roy Yamaguchi brings Hawaiian flavor to THE Dish

Roy Yamaguchi has influences from across the globe. The chef was born in Japan, attended culinary school in New York, studied cooking in Los Angeles and settled down in Hawaii. It was there that he opened his first Roy's Restaurant. Today, Yamaguchi is the only Hawaiian chef to win the James Beard award, currently overseeing 28 Roy's restaurants.

The chef offered signature dishes from those restaurants on "CBS This Morning: Saturday." Here's how to make Misoyaki Butterfish, garlic fried rice, Lomi tomatoes, lemon grass chicken, szechuan long beans and Roy's Hawaiian martini.

Misoyaki Butterfish

Black Cod

Four 7 oz. Filets of Black Cod (approx. 2" x 4")

Miso Marinade

8 oz. White Miso Paste

8 oz. Sugar

1 1⁄4 cup Sake (cooking grade)

1 1⁄4 cup Mirin

1 tbsp. Cooking Oil (for caramelizing fish in non-stick skillet)

To Prepare The Black Cod and Miso Marinade: Combine and whisk all the ingredients in a heavy bottomed sauce pot. Place over low heat for approximately 1 1⁄2 to 2 hours or until the marinade reduces down to a dark caramel color. Remember to stir often. Once finished, cool the marinade completely in the refrigerator.

To prepare the fish, place the fish into a shallow container and cover the fish in half of the marinade. Cover and marinate the fish for 3 days in the refrigerator.

To prepare the fish for cooking, pre heat the oven to 375 degrees. Remove the fish from the marinade and coat the fish evenly once more with the reserved marinade. Heat a non-stick skillet over medium low heat with cooking oil. Caramelize both sides of the filets then transfer the fish onto a baking pan lined with parchment paper and bake for approximately 3-4 minutes or until the fish is firm to the touch.

Sauce: Beurre Blanc (yields about 2 cups)

1 cup White Wine

3 tsp. White Wine Vinegar

1 1⁄2 tsp. Fresh Lemon Juice

1 1⁄2 tbsp. Minced Shallots

3 tbsp. Heavy Cream

1⁄2 lb. Unsalted, Cold Butter (cut into small pieces)

1⁄4- 1⁄2 tsp. Kosher Salt

TT White Pepper (preferably fresh ground)

To Prepare The Beurre Blanc: Combine wine, vinegar, lemon juice and shallot in saucepan and bring to boil over high heat. Reduce until liquid becomes syrupy but not too dark. Add cream and reduce by half. Turn heat down to low and gradually add butter, one or two pieces at a time stirring constantly until it is all incorporated. Take off of heat immediately. Do no boil or sauce will break. Season with salt and white pepper to taste. Strain through chinois. Hold in warm double broiler.

Sweet Ginger Wasabi Beurre Blanc (yields about 2 cups)

2 cups Warm Beurre Blanc

6 oz. Sake

6 oz. Mirin

6 oz. Pink Pickled Ginger Juice

4 oz. Sweet Onion (minced)

4 oz. Wasabi Paste

15-20 Scallions (green parts only) (rough chopped)

To Prepare The Sweet Ginger Wasabi Beurre Blanc:

Place sake, mirin, ginger juice and onion in sauce pan and bring to boil. Reduce until only about 2-3 ounces remain. Place mixture in blender with beurre blanc, scallions, and wasabi paste. Puree and strain through chinois. Hold in warm double broiler.

Garlic Fried Rice

4 tbsp. Minced Garlic (deep fry the minced garlic till golden brown and reserve)

To Prepare The Rice: 2 ea. Large Eggs

16 oz. Cooked White Rice

In a mixing bowl, whisk the eggs and add the rice making sure the rice is evenly coated coat with eggs. Heat a large non-stick pan over medium high heat and sauté the rice making sure you have heated the rice thoroughly and reserve.

To Prepare The Fried Rice:

1 oz. Maui Sweet Onion (fine dice)

1 oz. Red Bell Pepper (fine dice)

1oz. Carrots (fine dice)

1 oz. Yellow Bell Pepper (fine dice)

1 oz. Green Bell Pepper (fine dice)

2 oz. Lup Cheong Chinese Sausage (fine dice)

1 oz. Bacon (diced)

1 oz. Cilantro (fine chop)

1 oz. Green Onion (fine chop)

3 tbsp. Oyster Sauce

In a large non-stick sauté pan caramelize the onions with bacon and sausage till golden brown. Add the bell peppers and carrots and cook for another 1 to 2 minutes. Next, add in your rice and stir until all ingredients are thoroughly mixed. Cook for 3-4 minutes. Once the rice is heated through, season with oyster sauce, cilantro, green onion and the reserved crispy garlic. Serve immediately.

Lomi Tomatoes

5 oz. Fresh Tomatoes (small dice)

3 oz. Maui Sweet Onion (small dice)

1⁄2 oz. Chives (fine chop)

2 tsp. Rayu (spicy sesame oil)

t-t Kosher Salt

Combine all ingredients in a mixing bowl. Refrigerate for about 2 hours before serving.

Namasu

8 oz. Japanese Cucumber (circles sliced thin approx. 1/8")

2 oz. Maui Sweet Onion ( sliced thin, approx. 1/8")

1 oz. Daikon (sliced thin into half moon shape, approx. 1/8")

Using a Japanese mandolin or a very sharp knife cut the above ingredients into the proper shapes.

Wakame Preparation:

1 tbsp. Wakame (dried)

Soak the dried wakame in cold water for approximately 30 minutes. Then, drain and squeeze out the excess liquid.

For The Seasoning

1⁄2 cup Rice Vinegar

2 tbsp. Sugar

2 tsp. Kosher Salt

To Prepare The Namasu

Combine all of the above ingredients in a bowl and mix. Refrigerate over night before serving. (Mix until salt and sugar have dissolved)

Pineapple Upside-down Cake

Pineapple

2 oz. Diced Pineapple

Glaze

12 oz. Butter

10 oz. Brown Sugar

To Prepare The Glaze

Melt and whisk together the brown sugar and butter over a medium flame.

When it is smooth, pour a 2 oz. ladle full of glaze into the 4 oz. molds and refrigerate.

Cake Batter:

7 oz. Butter

6 oz. Sugar

6 oz. Dark Brown Sugar

3 Eggs

1 tbsp. Vanilla Extract

1# Cake Flour

1⁄2 tsp. Salt

1 tbsp. Baking Powder

2/3 cup Whole Milk

To Prepare The Cake Batter:

Cream butter and sugars. Add the eggs and vanilla extract. Alternate the addition of the milk and dry ingredients.

To Bake: Add on top of the glaze, 1 3⁄4 oz. - 2 oz. diced pineapple. Spoon approximately 2 oz. of batter on top of the pineapples. Bake at 350 degrees for 20 minutes or until the center comes out clean when you insert a toothpick. Turn onto a plate.

Grilled lemon grass chicken

2 stalks Lemon Grass (minced - bottom 6 inches only)

1/8 tsp. Cinnamon (ground)

1⁄2 tsp. Coriander (ground)

1/3 tsp. White Pepper

2 tbsp. Soy Sauce

1 tbsp. Fish Sauce (Nuoc Mam)

1 tsp. Brown Sugar

1 1⁄2 tbsp. Oil

3 Chicken Legs or Breasts

To Prepare The Chicken: Pound or process lemon grass to a coarse mixture. Add cinnamon, coriander, white pepper, soy sauce, fish sauce, brown sugar and oil. Mix well. Place chicken in a shallow dish. Add marinade and mix well. Let chicken marinate in the refrigerator for 3 - 4 hours, turning occasionally.

Remove the chicken from the refrigerator 15 minutes before cooking. Grill over a medium hot fire, turning until cooked throughout. Baste occasionally with marinade during cooking process.

Szechuan long beans

1⁄2 lb. Chinese Long Beans

1⁄2 tbsp. Garlic (chopped)

1⁄2 tbsp. Ginger (chopped)

2 Scallions (white parts only)

1⁄2 tsp. Chinese Style Chili Paste

1⁄2 tbsp. Dark Soy Sauce

1⁄2 tsp. Sugar

TT (to taste) Salt (approx. tsp.)

TT Pepper

2 tbsp. Peanut Oil for Stir-Frying (or as needed)

To Prepare The Long Beans:Trim the tops and bottoms of the long beans and wash thoroughly. Cut the long beans approximately 2 1⁄2 inches long. Chop the garlic, ginger and white part of the scallions. In a large sauté pan, heat a tbs. of peanut oil over medium heat. Add the long beans and stir-fry until they start to shrivel and turn brown roughly about 4 minutes. Remove the long beans from the pan and drain in a colander or on a paper towel. Heat the other tablespoon of oil in a wok/sauté pan on high heat.

Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chile paste and stir-fry for a few more seconds until aromatic. Add the long beans and the remaining ingredients. Mix together and check for seasoning. Add more chile paste if desired. Serve.

Roy's Hawaiian Martini

This recipe is perfect for when you want to serve a more sophisticated cocktail to a group of friends.While it does require that you marinate the pineapples in the liquor for atleast 2 days, you'll find that it's well worth the wait. A large glass jar or even a big glass would work beautifully.

Yield: approximately 12 (4-ounce) servings

1-1/2 (750 mL) bottles Vodka (or 4-1/2 cups)

1/2 (750 mL) bottle coconut rum (1-1/2 cups)

1/4 bottle Vanilla vodka (3/4 cup)

1 pineapple cut into 1/2-inch thick wedges

1/4 cup sugar

Layer the pineapple wedges into the jar. Pour in the remaining ingredients and allow the pineapples tomarinate for at least two days. To serve, ladle approximately 4 ounces of the liquor into a stainless steel shaker half filled with ice. Shake 30 times, and strain into a chilled martini glass. Garnish with a wedge of marinated pineapple and enjoy!

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