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Wok This Way - Rockford Wok, Bar and Grill

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Rockford Wok, Bar and Grill

Chef Harley Darnel

Chef Harley Darnel

Chef Harley Darnel is no stranger to the kitchen. His family has been involved in the restaurant and hospitality scene in Canada for generations and he knew at an early age that he wanted to jump right in to the restaurant business.

After becoming the youngest kitchen manager at Vancouver’s famed PJ Burger & Sons restaurant, he was fortunate enough to be invited to attend classes at the Southern Alberta Institute of Technology in Calgary as well as the famed
Culinary Institute of America in Napa Valley, CA. Chef Darnel has worked as a Corporate Executive Chef, responsible for overseeing kitchen operations for several high-profile restaurant groups, becoming a sought-after expert in his field.

As Corporate Executive Chef for Dencan Restaurants, including Rockford Wok Bar & Grill, Chef Darnel introduces visitors to what he calls his “West Coast with woks” style of cooking.

Rockford Grill Rockford Wok Bar & Grill’s menu offers a unique mix of international flavors with fresh, local ingredients and custom-made 100,000 BTU woks. Favorites such as Rock Salt Chili Prawns and Black Pepper Beef are not to be missed and all of their fish is fresh-caught and local. Rockford Wok is a proud participant of Oceanwise, a Vancouver Aquarium conservation program that supports the use of sustainable seafood.

From the tantalizing dishes to daily drink specials and a warm sense of hospitality, Rockford Wok Bar & Grill is a great choice any night of the week. With six locations across Canada (and more on their way), Rockford Wok is one of Canada’s fastest growing restaurant chains. Check out rockfordgrill.com for hours, locations and menus.

Banana Leaf Halibut

Banana Leaf Halibut

Makes 4 Servings
Prep Time: 1 hour | Total time: 1 hour, 15 minutes

IngredientsHalibut:
4-6 oz. portions of halibut
4 banana leaves
Shiitake vinaigrette (recipe below)
Mushroom stock (recipe below)
Papaya salsa (recipe below)
Black sesame seeds
Salt and pepper to tasteFingerling Potatoes:
16 oz. fingerling potatoes, sliced lengthwise
1 tbs. canola oil
Kosher salt and pepper to tasteSeasonal Vegetables:
16 oz. assorted seasonal vegetables
2 tbs. canola oil
1 tbs. minced garlic
1/3 cup chicken stockPreheat oven to 425 degrees.Take a banana leaf and place a fresh piece of halibut in the middle. Season the fish to taste with kosher salt and pepper and top with some of the shiitake vinaigrette. Fold each side of the banana leaf towards the middle lengthwise. Next, bring both ends toward the middle and secure with a bamboo skewer being careful not to pierce the fish. Repeat the same process for the remaining three pieces of fish.Next, add enough mushroom stock to a large oven-proof skillet to cover the bottom and come up about ½ inch.
NOTE - Use two small skillets if necessary to avoid overcrowding the pan.Place the wrapped halibut filets in the pan over high heat and allow the stock to come to a boil. In the meantime, prepare the potatoes. Toss sliced potatoes with canola oil; place them in a metal pan and season to taste with kosher salt and pepper. Place in the oven and check back on the halibut. Once the mushroom stock begins to boil, cover the skillet and add to the oven with the potatoes for eight minutes.For the vegetables, begin by blanching the veggies in boiling water for thirty seconds. While the vegetables blanch, add oil and garlic to a skillet over medium-high heat. Add veggies and cook an additional minute and remove skillet from heat until the fish is cooked. Once the fish is ready, place the skillet over medium high heat, add chicken stock and season with salt & pepper; allow veggies to cook while you prepare the fish and  potatoes.Remove the potatoes from the oven and plate them. Next, place one banana leaf on each plate and remove the skewer. Remove veggies from heat and add them to the plate, leaving the chicken stock behind in the skillet.Finish by topping each piece of halibut with some papaya salsa, black sesame seeds and a lemon wedge.Serve Immediately.

Mushroom Stock

4 oz. fresh shiitake mushrooms, coarsely chopped
1 tbs. canola oil
2 tbs. soy sauce
3 cups water

Place stock pot over medium high heat. Add one tablespoon of canola oil, then add chopped mushrooms. Allow mushrooms to brown, stirring occasionally. Once browned, add soy sauce and scrape up any bits of mushroom at the bottom of the pot. Add water and bring mixture to a boil. Cover and simmer for two hours. Strain the stock to remove mushrooms.

Shiitake Vinaigrette

8 oz. braised shiitake mushrooms
1/4 cup rice wine vinegar
1/4 cup toasted sesame oil1/4 cup chopped scallions
Sesame seeds

In a small bowl, add oil and vinegar and whisk to emulsify; add scallions, sesame seeds and shitake mushrooms. Stir to combine and set aside while  you prepare the fish.

 Papaya Salsa

Papaya, diced
3 tbs. red onion, diced
1/2 jalapeno, seeded and diced
1/4 red bell pepper, diced
2 tbs. olive oil
1 tbs. rice wine vinegar

Add oil and vinegar to a bowl and mix to combine. And papaya, red onion, jalapeno and red bell peppers and toss to combine.

Actual recipes on this page provided by
Health Beauty Life Magazine™

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