Roy’s® Kaanapali Summer Prix Fixe Menu Recipe
Starter: Blackened Island Ahi Caesar Salad. Main: Boneless Braised Beef Short Rib and Seared Black Tiger Shrimp. Ending: Chocolate Ganache Cake.
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Ingredients
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Starter: Blackened Island Ahi Caesar Salad
Main: Boneless Braised Beef Short Rib and Seared Black Tiger Shrimp
Ending: Chocolate Ganache Cake
Method
Starter: Blackened Island Ahi Caesar Salad
- 1
Prepare the Ahi Tuna
Rub the Ahi tuna steaks with Cajun seasoning. Heat olive oil in a skillet over medium-high heat and sear the tuna for about 2-3 minutes on each side, until blackened. Remove from heat and let rest before slicing.
- 2
Assemble the Salad
In a large bowl, combine chopped Romaine lettuce, croutons, and grated Parmesan cheese. Drizzle with Caesar dressing and toss to combine. Top with sliced Ahi tuna.
Main: Boneless Braised Beef Short Rib and Seared Black Tiger Shrimp
- 3
Braised Beef Short Ribs
In a large pot, heat a bit of oil over medium heat. Season the beef short ribs with salt and pepper, then sear on all sides until browned. Remove from the pot and set aside. In the same pot, sauté diced onion and minced garlic until translucent. Add red wine and beef broth, bringing to a simmer. Return the beef to the pot, cover, and braise on low heat for 2-3 hours until tender.
- 4
Ending: Chocolate Ganache Cake
- 5
Make the Cake Batter
Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth and pour into a greased cake pan.
- 6
Bake the Cake
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
- 7
Make the Ganache
In a saucepan, heat heavy cream until just simmering. Pour over chopped dark chocolate in a bowl and let sit for a few minutes. Stir until smooth. Once the cake is cool, pour ganache over the top and let it set before slicing.
