Best Maui Onion Napolean With Orange Ginger Sauce Recipes

Pheasant Napolean image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 14

1 piece puff dough approximately, 5-inches by 5-inches
Egg wash
Clarified butter
1 pheasant breast boned, quartered and pounded slightly
1 cup seasoned flour (salt, white pepper, sage)
2 red pepper rings 1/2-inches thick
6 shiitake mushrooms
1/2 cup fresh spinach
2 ounces pheasant sauce
1 quart water
3 ounces pheasant scraps and trimmings
1 bay leaf
2 ounces sherry or Madiera
2 ounces carrot, onion and celery trimmings

Steps:

Cut puff dough from corner to corner to get 2 triangles, brush with egg wash and sprinkle with fresh ground pepper, prick slightly with a fork and bake in a preheated 400 degree oven until golden brown. In a very hot pan add a small amount of butter, dredge pheasant in flour and saute until done but not brown. Set aside, add peppers and mushrooms. Add more butter if necessary and saute until done. Now add spinach for a few seconds then remove all from the heat. Now place one of the puff dough pieces in the center of the plate, then a piece of pheasant, then a pepper, then pheasant, then a mushroom, then pheasant, then spinach and so on. Top with the puff dough and a red pepper ring. Garnish plate with the remaining mushrooms and drizzle with sauce.
Simmer all ingredients approximately 1 hour, strain, and reduce until there is approximately 4 ounces left. Add cornstarch slurry to tighten slightly and season with salt and white pepper to taste

Maui Onion Napolean With Orange Ginger Sauce image

Provided by Ambervim

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups fresh orange juice
2 cups orange sections
2 tablespoons rice wine vinegar
2 teaspoons grated fresh ginger
2 tablespoons sugar (optional)
2 tablespoons nam pla (Asian fish sauce)
2 tablespoons Dijon mustard
1 cup olive oil
12 maui onions, slices 1/4 inch thick
1/2 cup olive oil
4 tablespoons chopped fresh thyme
4 teaspoons sambal oelek chili paste (hot chili paste)
4 ounces goat cheese (I use Feta or some other)
4 basil leaves, fresh
12 slices tomatoes, 1/4 inch thick

Steps:

To prepare the sauce, use a blender and combine all of the ingredients except the olive oil and blend well. Slowly add the olive oil while the blender is running to incorporate the ingredients.
With each onion slice, rub 1 side with olive oil, thyme, and the Sambal. Grill the onion rings, bigger side down, turn and spread the goat cheese. Grill an additional 30 seconds longer. Continue to stack the onion and cheese, then basil, tomato, and basil again.
To serve, spread the sauce onto each plate or a large platter and place the onion napoleons on sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Nutrition Facts : Calories 1072.3, Fat 90.7, SaturatedFat 17.3, Cholesterol 22.4, Sodium 957.5, Carbohydrate 58.9, Fiber 9.4, Sugar 35.5, Protein 13