Po’ipu Beach Broiler’s Hunt: what you see is what you get

PO‘IPU — Executive Chef Brant Hunt likes to keep it simple. In looking at the dishes he creates for the Po‘ipu Beach Broiler, he said what you read on the menu is pretty much what you’re going to get.

“If you look at my dishes, they’re all pretty basic,” he said. “They’re very un-labor intensive.” Hunt grew up in the Po‘ipu area, not too far away from where he currently works. After moving to New York to study at the Culinary Institute of America, he spent several years on the West Coast working at different restaurants. Then it was time to come back home.

“I did my time on the Mainland, made some money, and came back home,” he said.

Hunt worked at Gaylord’s Restaurant at Kilohana for a number of years before coming to the Po‘ipu Beach Broiler to take over as the executive chef.

While he loves all of the dishes on the menu, the two that he thinks are great, and easy to make at home, are the Artichoke Hearts with Roasted Red Pepper Garlic Aioli appetizer, and his Lobster and Crab Ravioli.

“With the artichoke hearts, it’s as simple as it sounds. You take the artichoke quarters, season them, and bread them with panko, and you good,” he said.

“Pretty much what you see on the menu is what you get. It’s not hard to mess these up if you try them at home.” Your main dish is almost just as simple.

“For the Lobster and Crab Ravioli, I like it lumpy and heavy, using big chunks of the lobster and the crab. It’s important you taste what you read what the dish is. A lot of times (chefs) will shred the meat, and it’s questionable if it’s crab or lobster,” he said.

“This way, you can taste it and enjoy it.” The secret to making these dishes just right? None, really, he says.

“Just the ingredients can take a little time to get together,” he said.

“But, for the most part, they’re pretty simple.”

Artichoke Hearts with Roasted Red Pepper Garlic Aioli

6 artichoke hearts

eggs, whipped for dipping

salt and pepper, to taste

all-purpose flour

panko, for breading

Italian spices, for breading

parmesan cheese, for breading

Roasted Red Pepper Garlic Aioli

2 cup mayonnaise

1 roasted red pepper, diced fine

2 tablespoons crushed garlic

1 tablespoon Worcestershire sauce

1/4 cup parmesan cheese, shredded

salt and pepper to taste

In bowl, mix all breading ingredients. In separate bowl, whip eggs. Take the artichoke hearts and season with salt, pepper, flour and soak in whipped eggs. Roll in breading, then fry.

For the aioli, mix all ingredients and refrigerate.

Lobster and Crab Ravioli

1 cup lobster meat

1/2 cup crab meat

1/8 cup sweet onion, diced fine

1/8 cup red peppers, diced fine

1 tablespoon green onion, chopped

1 tablespoon crushed garlic

salt and pepper to taste

Pasta dough

2 cups flour

2 eggs

2 tablespoons olive oil

3/4 teaspoon salt water

Ravioli sauce

1 pint heavy whipping cream

1 medium-sized red pepper, diced

1/2 yellow onion

2 tablespoons crushed garlic

1 teaspoon Italian spices

1/2 cup fresh basil

1/4 cup tomato paste

salt and pepper, to taste

white wine

For pasta, combine all ingredients, except water, in food processor. With processor running, add enough water to form a firm ball of dough. Remove from processor; cover and let rest for one hour. Cut into golf-ball sized pieces. Dredge with flour and put through pasta machine. Use wide strips for ravioli. Use immediately for dry or for future use. Freeze pasta if not used within a day or two.

For lobster and crab stuffing, combine all ingredients in a medium- sized bowl. Gently toss together, careful not to smash or break the meat. Refrigerate for at least one hour. Keep chilled.

For sauce, place all ingredients in a medium-sized sauce pot, caramelize and de-glaze with white wine, then reduce.

Add heavy cream and 1/4 cup tomato paste. Bring to a slow simmer.

Salt and pepper, to taste, then thicken with roux (a mixture of butter and flour). Add fresh basil, mix, and incorporate all with in blender.