How to make Caramelized Salmon with Orange Shoyu Glaze Recipe
4 SERVINGS:
Ingredients:
1/2 cup Ginger, peeled, chopped
1 tablespoon Sichuan peppercorns
1/4 cup Orange juice
1/2 cup Cilantro
4 total Salmon fillets
1/2 cup Granulated sugar
2 tablespoons Black pepper, coarse ground
1 tablespoon Peanut oil
2 tablespoons Soy sauce
2 tablespoons Grand Marnier
Method:
Combine the ginger, peppercorns, orange juice, and cilantro in a food processor and finely chop.
Roll the salmon in the mixture; cover and marinate at room temperature for up to 2 hours.
Mix the sugar and black pepper.
Heat the peanut oil in a sauté pan over medium heat.
Press the salmon presentation side into the sugar-pepper mixture. Sauté, seasoned side down first, to caramelize the sugar, about 2 to 3 minutes. Do not let the sugar begin to burn.
Add the soy sauce and Grand Marnier, swirling and stirring well to dissolve the caramelized sugar.Turn the salmon skin side down, lower heat, and let the salmon finish cooking.
Place the salmon on a plate, add Lemongrass Beurre Blanc around the salmon. Drizzle a few drops of Balsamic-Soy Glaze over the sauce on the plate. Serve with Sautéed Mixed Vegetables. Garnish with Fried Basil Leaves
Tuesday, December 9, 2014
Tomato Chile Vinaigrette
How to make Tomato Chile Vinaigrette Recipe
4 SERVINGS:
For the Chile Water:
1 teaspoon Salt
1 teaspoon Rice wine vinegar
1 Garlic clove, crushed
6 Thai chiles (red, dried)
2 cups Water
For the Vinaigrette:
1/2 cup Tomato puree
2 tablespoons Olive oil
Method:
Sterilize a 16-ounce (453 g) bottle by boiling in water for a few minutes and allow it to cool.
Place the salt, vinegar, garlic, and chiles into the bottle. Bring the water to a boil and pour into bottle. Stir with a chopstick and leave for 3 days under refrigeration to mature.
In a blender, emulsify the tomato puree, 4 tablespoons (2 ounces, 56 ml) chile water, and oil to make Tomato-Chile Vinaigrette.
4 SERVINGS:
For the Chile Water:
1 teaspoon Salt
1 teaspoon Rice wine vinegar
1 Garlic clove, crushed
6 Thai chiles (red, dried)
2 cups Water
For the Vinaigrette:
1/2 cup Tomato puree
2 tablespoons Olive oil
Method:
Sterilize a 16-ounce (453 g) bottle by boiling in water for a few minutes and allow it to cool.
Place the salt, vinegar, garlic, and chiles into the bottle. Bring the water to a boil and pour into bottle. Stir with a chopstick and leave for 3 days under refrigeration to mature.
In a blender, emulsify the tomato puree, 4 tablespoons (2 ounces, 56 ml) chile water, and oil to make Tomato-Chile Vinaigrette.
Baby Artichoke Salad with Tomato Chili Water Vinaigrette
How to make Baby Artichoke Salad with Tomato Chili Water Vinaigrette Recipe
4 SERVINGS:
Ingredients:
2 cups Frisée lettuce, cleaned
2 cups Watercress, cleaned
2 tablespoons Olive oil
to taste Salt and black pepper
as needed Vegetable oil, for frying
1/2 cup Maui Sweet onion, sliced paper-thin
1/2 cup All-purpose flour, for coating onions
4 Baby artichokes, blanched, quartered
8 Asparagus tips, blanched
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Shallot, minced
1 teaspoon Basil, chopped
1 teaspoon Parsley, chopped
1 teaspoon Chives, minced
1 tablespoon Olive oil
1/2 tablespoon Lemon juice
1 Artichoke bottom, shaved as thin as possible
Method:
Toss the frisée and watercress with olive oil. Season with salt and pepper. Divide among 4 cold plates.
Heat oil to 375°F (190°C).
Toss the onion in flour to coat. Shake off excess flour. Deep-fry 1 minute, until brown and crispy. Drain well and place on top of greens.
Toss the baby artichoke quarters, asparagus tips, tomato, shallot, and herbs in oil and lemon juice. Season to taste and place on top of greens and onions.
Deep-fry the sliced artichoke bottom until crisp and sprinkle over the salad.
Spoon Tomato-Chile Vinaigrette (page 506) around the salads on the plate.
4 SERVINGS:
Ingredients:
2 cups Frisée lettuce, cleaned
2 cups Watercress, cleaned
2 tablespoons Olive oil
to taste Salt and black pepper
as needed Vegetable oil, for frying
1/2 cup Maui Sweet onion, sliced paper-thin
1/2 cup All-purpose flour, for coating onions
4 Baby artichokes, blanched, quartered
8 Asparagus tips, blanched
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Shallot, minced
1 teaspoon Basil, chopped
1 teaspoon Parsley, chopped
1 teaspoon Chives, minced
1 tablespoon Olive oil
1/2 tablespoon Lemon juice
1 Artichoke bottom, shaved as thin as possible
Method:
Toss the frisée and watercress with olive oil. Season with salt and pepper. Divide among 4 cold plates.
Heat oil to 375°F (190°C).
Toss the onion in flour to coat. Shake off excess flour. Deep-fry 1 minute, until brown and crispy. Drain well and place on top of greens.
Toss the baby artichoke quarters, asparagus tips, tomato, shallot, and herbs in oil and lemon juice. Season to taste and place on top of greens and onions.
Deep-fry the sliced artichoke bottom until crisp and sprinkle over the salad.
Spoon Tomato-Chile Vinaigrette (page 506) around the salads on the plate.
Butternut Squash and Pumpkin Ginger Soup
How to make Butternut Squash and Pumpkin Ginger Soup Recipe
4 SERVINGS:
Ingredients:
3 cups Butternut squash
3 cups Pumpkin
1 tablespoon Vegetable oil
2 tablespoons Ginger, minced
1 1/2 cups Maui Sweet onions, 1/4 inch (.6 cm) dice
1 tablespoon Garlic, minced
1 cup Carrots, 1/4 inch (.6 cm) dice
1 cup Celery, 1/4 inch (.6 cm) dice
1/2 teaspoon Fennel seeds
1 teaspoon Cumin seeds
1/2 teaspoon Hot pepper flakes
1 Bay leaf
1 Star anise
2 tablespoons Basil, chopped
1 teaspoon Salt
1/2 cup Dry white wine
2 cups Chicken stock
2 slices Ginger
1 Kaffir lime leaf or regular lime leaf
1 cup Heavy cream
1 cup Enoki mushrooms
2 tablespoons Parsley, chopped
Method:
If using small squash or pumpkins, cut in half, remove seeds, and roast at 375°F (190°C) until the meat is soft, about 1 hour. Or peel, seed, and cut the squash and pumpkin into large cubes, then bake, covered, in oven until soft.
Heat the oil and sauté the ginger, onions, garlic, carrots, and celery until soft, 3 to 5 minutes.
Add the fennel seeds, cumin seeds, hot pepper flakes, bay leaf, star anise, basil, and salt. Cook 1 minute.
Add the wine and cook 1 minute.
Add the squash and pumpkin. Add the stock and simmer 30 minutes. After 15 minutes, add lime leaf and ginger slices.
Remove lime leaf and ginger slices. Puree the soup.
Add the cream. Bring almost to a boil and correct seasoning.
Heat the mushrooms and use as garnish. Serve sprinkled with parsley.
4 SERVINGS:
Ingredients:
3 cups Butternut squash
3 cups Pumpkin
1 tablespoon Vegetable oil
2 tablespoons Ginger, minced
1 1/2 cups Maui Sweet onions, 1/4 inch (.6 cm) dice
1 tablespoon Garlic, minced
1 cup Carrots, 1/4 inch (.6 cm) dice
1 cup Celery, 1/4 inch (.6 cm) dice
1/2 teaspoon Fennel seeds
1 teaspoon Cumin seeds
1/2 teaspoon Hot pepper flakes
1 Bay leaf
1 Star anise
2 tablespoons Basil, chopped
1 teaspoon Salt
1/2 cup Dry white wine
2 cups Chicken stock
2 slices Ginger
1 Kaffir lime leaf or regular lime leaf
1 cup Heavy cream
1 cup Enoki mushrooms
2 tablespoons Parsley, chopped
Method:
If using small squash or pumpkins, cut in half, remove seeds, and roast at 375°F (190°C) until the meat is soft, about 1 hour. Or peel, seed, and cut the squash and pumpkin into large cubes, then bake, covered, in oven until soft.
Heat the oil and sauté the ginger, onions, garlic, carrots, and celery until soft, 3 to 5 minutes.
Add the fennel seeds, cumin seeds, hot pepper flakes, bay leaf, star anise, basil, and salt. Cook 1 minute.
Add the wine and cook 1 minute.
Add the squash and pumpkin. Add the stock and simmer 30 minutes. After 15 minutes, add lime leaf and ginger slices.
Remove lime leaf and ginger slices. Puree the soup.
Add the cream. Bring almost to a boil and correct seasoning.
Heat the mushrooms and use as garnish. Serve sprinkled with parsley.
Pineapple Fritters with Maui Mango Sauce
How to make Pineapple Fritters with Maui Mango Sauce Recipe
4 SERVINGS:
For the Maui Mango Sauce:
1 cup Mango, sliced
1/2 cup Granulated sugar
1 tablespoon Lemon juice
For the Pineapple Fritters:
1/2 cup Panko (Japanese bread crumbs)
1/4 cup Graham cracker crumbs
1/2 teaspoon Cinnamon
8 Pineapple slices (fresh), 1/4 inch (.6 cm), cored
2 tablespoons All-purpose flour
1 Egg, beaten with 1 tablespoon water
3/4 cup Granulated sugar
as needed Vegetable oil, for frying
Method:
Puree mango for the sauce. Pass through a sieve.
Add the sugar and lemon juice. Set aside.
Mix panko, graham crumbs, and cinnamon.
Dip the pineapple slices first into the flour, then into the egg, and then into panko.
Heat oil to 350°F (175°C).
Deep-fry the pineapple slices until golden brown.
Sprinkle with sugar and serve with mango sauce.
4 SERVINGS:
For the Maui Mango Sauce:
1 cup Mango, sliced
1/2 cup Granulated sugar
1 tablespoon Lemon juice
For the Pineapple Fritters:
1/2 cup Panko (Japanese bread crumbs)
1/4 cup Graham cracker crumbs
1/2 teaspoon Cinnamon
8 Pineapple slices (fresh), 1/4 inch (.6 cm), cored
2 tablespoons All-purpose flour
1 Egg, beaten with 1 tablespoon water
3/4 cup Granulated sugar
as needed Vegetable oil, for frying
Method:
Puree mango for the sauce. Pass through a sieve.
Add the sugar and lemon juice. Set aside.
Mix panko, graham crumbs, and cinnamon.
Dip the pineapple slices first into the flour, then into the egg, and then into panko.
Heat oil to 350°F (175°C).
Deep-fry the pineapple slices until golden brown.
Sprinkle with sugar and serve with mango sauce.
Deep Fried Calamari Salad
How to make Deep Fried Calamari Salad Recipe
4 SERVINGS:
Ingredients:
As needed Vegetable oil, for deep-frying
2 cups All-purpose flour
2 tablespoons Paprika
2 2/3 cups Calamari, cleaned, cut into rings
To taste Salt and black pepper
For the Cilantro Vinaigrette:
2 tablespoons Cilantro leaves
1/2 cup Orange juice
1/2 tablespoon Rice wine vinegar
1/2 tablespoon Lime juice
1/4 cup Honey
1 Garlic clove
1 teaspoon Ginger, minced
1/4 cup Vegetable oil
to taste Salt and pepper
For the Salad:
4 cups Spring salad greens
1/2 cup Red bell pepper, julienned
1/2 cup Yellow bell pepper, julienned
1/2 cup Sweet Maui onion, julienned
11/2 cups Cucumbers, peeled, seeded, sliced
3/4 cup Tomato, peeled, seeded, cut into wedges
Method:
Heat the oil to 350°F (175°C).
Combine the flour and paprika.
Season calamari with salt and pepper.
Toss the calamari in flour and paprika mixture. Dust off the excess flour.
Deep-fry until golden brown.
Combine ingredients for dressing.
Toss salad greens with vinaigrette, then arrange greens, peppers, onion, cucumber, and tomato on cold plates.
Place calamari on top. Serve additional dressing on the side.
4 SERVINGS:
Ingredients:
As needed Vegetable oil, for deep-frying
2 cups All-purpose flour
2 tablespoons Paprika
2 2/3 cups Calamari, cleaned, cut into rings
To taste Salt and black pepper
For the Cilantro Vinaigrette:
2 tablespoons Cilantro leaves
1/2 cup Orange juice
1/2 tablespoon Rice wine vinegar
1/2 tablespoon Lime juice
1/4 cup Honey
1 Garlic clove
1 teaspoon Ginger, minced
1/4 cup Vegetable oil
to taste Salt and pepper
For the Salad:
4 cups Spring salad greens
1/2 cup Red bell pepper, julienned
1/2 cup Yellow bell pepper, julienned
1/2 cup Sweet Maui onion, julienned
11/2 cups Cucumbers, peeled, seeded, sliced
3/4 cup Tomato, peeled, seeded, cut into wedges
Method:
Heat the oil to 350°F (175°C).
Combine the flour and paprika.
Season calamari with salt and pepper.
Toss the calamari in flour and paprika mixture. Dust off the excess flour.
Deep-fry until golden brown.
Combine ingredients for dressing.
Toss salad greens with vinaigrette, then arrange greens, peppers, onion, cucumber, and tomato on cold plates.
Place calamari on top. Serve additional dressing on the side.
Char Siu
How to make Char Siu Recipe - To shorten the total cooking time, cut the meat into small chunks.
4 SERVINGS:
Ingredients:
2 pounds Boneless pork butt
1 tablespoon Hawaiian sea salt or kosher salt
1/4 cup Soy sauce
2 tablespoons Dry Sherry
2 tablespoons Granulated sugar
1 tablespoon Honey
1 teaspoon Chinese five-spice powder
1/2 cup Ginger, sliced, crushed with side of a cleaver
1/2 teaspoon Red food coloring (optional)
Method:
Rub the pork with salt and refrigerate for 1 hour.
Combine the remaining ingredients. Heat in a saucepan for 1 minute to dissolve the sugar. Cool. Rub the pork with the marinade.
Marinate the pork in the refrigerator for 24 hours or at room temperature for 2 hours. Drain meat and reserve the marinade.
Preheat the oven to 350°F (175°C).
Place meat on a rack over 1/4 inch (.6 cm) of water in a shallow roasting pan. Roast in the oven for 30 minutes.
Turn meat over, reduce heat, and continue roasting for 1 hour at 325°F (163°C), brushing occasionally with the reserved marinade. Remove from oven and let rest for 10 minutes.
Cut meat into thin, bite-size slices that can be eaten with chopsticks.
4 SERVINGS:
Ingredients:
2 pounds Boneless pork butt
1 tablespoon Hawaiian sea salt or kosher salt
1/4 cup Soy sauce
2 tablespoons Dry Sherry
2 tablespoons Granulated sugar
1 tablespoon Honey
1 teaspoon Chinese five-spice powder
1/2 cup Ginger, sliced, crushed with side of a cleaver
1/2 teaspoon Red food coloring (optional)
Method:
Rub the pork with salt and refrigerate for 1 hour.
Combine the remaining ingredients. Heat in a saucepan for 1 minute to dissolve the sugar. Cool. Rub the pork with the marinade.
Marinate the pork in the refrigerator for 24 hours or at room temperature for 2 hours. Drain meat and reserve the marinade.
Preheat the oven to 350°F (175°C).
Place meat on a rack over 1/4 inch (.6 cm) of water in a shallow roasting pan. Roast in the oven for 30 minutes.
Turn meat over, reduce heat, and continue roasting for 1 hour at 325°F (163°C), brushing occasionally with the reserved marinade. Remove from oven and let rest for 10 minutes.
Cut meat into thin, bite-size slices that can be eaten with chopsticks.
Teriyaki Meat Sticks
How to make Teriyaki Meat Sticks Recipe
4 SERVINGS:
Ingredients:
1/4 cup Soy sauce
1 1/2 tablespoons Brown sugar
1 1/2 teaspoons Sherry
1 teaspoon Ginger, minced
1 Garlic clove, minced
1 cup Beef top round, sliced 2 inches (5 cm) long, 1/2 inch (1.2 cm) thick
Method:
Combine the soy sauce, brown sugar, sherry, ginger, and garlic. Stir over low heat until the sugar is dissolved. Cool.
Marinate the meat slices in soy mixture for 30 minutes.
Thread the meat onto skewers and grill until done.
Chicken breast meat can be substituted for the beef.
Chef Tips:
Teri anything is a plate lunch favorite, distinctly different from the Japanese origins. In Japan, combining soy sauce and mirin, the Japanese sweet cooking wine, makes teriyaki, and it is used to marinate fish and as a basting sauce for broiling. The term came from "glazed" (teri) and "seared with heat" (yaki). In Hawaii, the brown sugar is substituted for mirin, and ginger and green onions were added.The addition of substantial amounts of sugar to soy sauce would have been natural where mirin was virtually unobtainable but where sugar was king. Ginger and garlic may have been Chinese additions. Hawaiian-style teriyaki sauce has become one of the culinary symbols of the Islands.
 |
| Teriyaki Meat Sticks |
Saimin
Saimin Recipe
4 SERVINGS:
Ingredients:
4 cups Fresh saimin, somen, or other fine white flour noodles
2 teaspoons Dashi powder
4 cups Spinach, washed, dried, cut into 2-inch (5 cm) pieces
1 cup Kamaboko (Japanese fish cake), thinly sliced
1 1/4 cups Char sui (Chinese glazed pork roast), thinly sliced
1 tablespoon Soy sauce
1/2 cup Green onions, thinly sliced
Method:
Cook the fresh noodles in boiling water for 3 minutes or until just done.
Drain and divide among 4 warm soup bowls.
Make the dashi by mixing powder mixed with 4 cups (32 ounces, 1 l) water; heat over medium heat and bring almost to a boil. Do not boil.
Divide spinach among the bowls of noodles.
Pour a cup of dashi over the noodles and spinach in each bowl.
Divide remaining ingredients evenly among the bowls. Scatter green onions on top,
Serve hot with Teriyaki Meat Sticks
 |
| Saimin |
Spicy Plum Dressing
How to make Spicy Plum Dressing Recipe
4 SERVINGS:
Ingredients:
1/4 cup Plum sauce
3 tablespoons Lime juice
3 tablespoons Rice wine vinegar
2 tablespoons Granulated sugar
1 tablespoon Sesame oil
For the Spicy Fish Sauce:
4 tablespoons Red wine vinegar
2 tablespoons Water
1/4 cup Granulated sugar
4 tablespoons Thai fish sauce
1 Thai chile, minced
Method:
Mix plum sauce, lime juice, and vinegar until thoroughly blended, leaving any plum pieces intact.
Combine ingredients for fish sauce. Add to plum mixture.
Stir in the sugar and sesame oil. Stir well.
4 SERVINGS:
Ingredients:
1/4 cup Plum sauce
3 tablespoons Lime juice
3 tablespoons Rice wine vinegar
2 tablespoons Granulated sugar
1 tablespoon Sesame oil
For the Spicy Fish Sauce:
4 tablespoons Red wine vinegar
2 tablespoons Water
1/4 cup Granulated sugar
4 tablespoons Thai fish sauce
1 Thai chile, minced
Method:
Mix plum sauce, lime juice, and vinegar until thoroughly blended, leaving any plum pieces intact.
Combine ingredients for fish sauce. Add to plum mixture.
Stir in the sugar and sesame oil. Stir well.
Daikon Cakes with Salad Greens
How to make Daikon Cakes with Salad Greens Recipe
4 SERVINGS:
Ingredients:
4 cups Daikon, peeled, shredded
1/4 cup Rice flour
1/2 cup Lup cheong (sweet Chinese sausage; if not available, sliced baked ham can be used)
1/2 cup Shiitake mushrooms, 1/2 inch (1.2 cm) dice
1 Shallot, minced
2 Garlic cloves, minced
1 tablespoon Ginger, minced
2 tablespoons Cilantro, minced
2 tablespoons Green onions, chopped
To taste Salt and pepper
2 tablespoons Butter
1 tablespoon Sesame oil
8 cups Spinach (fresh), washed, dried
1 bunch Curly endive, washed, dried
For the Asian Dressing:
1/4 cup Soy sauce
2 tablespoons White wine vinegar
2 tablespoons Vegetable oil
6 tablespoons Sake
6 tablespoons Shallots, minced
1 tablespoon Passion fruit concentrate
1/2 tablespoon Ginger, grated
1/4 teaspoon Sesame oil
Method:
Squeeze the moisture out of the daikon by wringing it in a towel.
Combine daikon, flour, sausage or ham, mushrooms, shallot, garlic, ginger, cilantro, and green onions. Correct seasoning.
Form into 4 or 8 patties by hand like potato pancakes. (You can also use individual serving-size ring mold to form them, which will allow for more height and smooth edges.) If the mixture is watery when you begin to form the cakes, squeeze more liquid out and, if necessary, add more rice flour.
Sauté patties in the butter and oil until golden brown.
Combine ingredients for dressing.
Toss the salad greens with Asian Dressing. Put on plates.
Place daikon cakes on salad greens and drizzle with Spicy Plum Dressing.
4 SERVINGS:
Ingredients:
4 cups Daikon, peeled, shredded
1/4 cup Rice flour
1/2 cup Lup cheong (sweet Chinese sausage; if not available, sliced baked ham can be used)
1/2 cup Shiitake mushrooms, 1/2 inch (1.2 cm) dice
1 Shallot, minced
2 Garlic cloves, minced
1 tablespoon Ginger, minced
2 tablespoons Cilantro, minced
2 tablespoons Green onions, chopped
To taste Salt and pepper
2 tablespoons Butter
1 tablespoon Sesame oil
8 cups Spinach (fresh), washed, dried
1 bunch Curly endive, washed, dried
For the Asian Dressing:
1/4 cup Soy sauce
2 tablespoons White wine vinegar
2 tablespoons Vegetable oil
6 tablespoons Sake
6 tablespoons Shallots, minced
1 tablespoon Passion fruit concentrate
1/2 tablespoon Ginger, grated
1/4 teaspoon Sesame oil
Method:
Squeeze the moisture out of the daikon by wringing it in a towel.
Combine daikon, flour, sausage or ham, mushrooms, shallot, garlic, ginger, cilantro, and green onions. Correct seasoning.
Form into 4 or 8 patties by hand like potato pancakes. (You can also use individual serving-size ring mold to form them, which will allow for more height and smooth edges.) If the mixture is watery when you begin to form the cakes, squeeze more liquid out and, if necessary, add more rice flour.
Sauté patties in the butter and oil until golden brown.
Combine ingredients for dressing.
Toss the salad greens with Asian Dressing. Put on plates.
Place daikon cakes on salad greens and drizzle with Spicy Plum Dressing.
SPAM Musubi
How to make SPAM Musubi Recipe
4 SERVINGS:
Ingredients:
2 sheets Nori, cut in quarters lengthwise
2 cups Cooked rice
6 ounces SPAM
3 tablespoons Soy sauce
2 tablespoons Mirin
2 tablespoons Granulated sugar
Method:
Open the SPAM on both sides. Remove the SPAM and cut into 8 slices.
Fry until slightly crispy. Remove and drain on paper towels.
Combine the soy sauce, mirin, and sugar. Bring the mixture to a simmer over mediumhigh heat, and reduce to low.
Add the SPAM slices, coating them in the mixture. When the mixture has thickened, remove the SPAM from pan and cool.
Lay a piece of nori lengthwise on a dry cutting board. Moisten the lower half of musubi maker (see Note) and place on lower third of nori.
Fill musubi maker with rice and press flat until the rice is 3/4 inch (1.9 cm) high.
Top with a slice of SPAM.
Remove the musubi maker and keep it in a bowl of warm water to keep it clean and moist.
Starting at the end toward you, fold nori over the SPAM and rice stack, and keep rolling until wrapped in the nori, like a ribbon. Slightly dampen the end of the nori to seal it. Repeat with the other 7 slices of SPAM, making sure to rinse off musubi maker after each use.
Note:
You can use the empty SPAM can that has been opened on both sides for the musubi mold, using your hands (or a piece of SPAM) to press down on the rice.
4 SERVINGS:
Ingredients:
2 sheets Nori, cut in quarters lengthwise
2 cups Cooked rice
6 ounces SPAM
3 tablespoons Soy sauce
2 tablespoons Mirin
2 tablespoons Granulated sugar
Method:
Open the SPAM on both sides. Remove the SPAM and cut into 8 slices.
Fry until slightly crispy. Remove and drain on paper towels.
Combine the soy sauce, mirin, and sugar. Bring the mixture to a simmer over mediumhigh heat, and reduce to low.
Add the SPAM slices, coating them in the mixture. When the mixture has thickened, remove the SPAM from pan and cool.
Lay a piece of nori lengthwise on a dry cutting board. Moisten the lower half of musubi maker (see Note) and place on lower third of nori.
Fill musubi maker with rice and press flat until the rice is 3/4 inch (1.9 cm) high.
Top with a slice of SPAM.
Remove the musubi maker and keep it in a bowl of warm water to keep it clean and moist.
Starting at the end toward you, fold nori over the SPAM and rice stack, and keep rolling until wrapped in the nori, like a ribbon. Slightly dampen the end of the nori to seal it. Repeat with the other 7 slices of SPAM, making sure to rinse off musubi maker after each use.
Note:
You can use the empty SPAM can that has been opened on both sides for the musubi mold, using your hands (or a piece of SPAM) to press down on the rice.
Ahi Poke
How to make Ahi Poke Recipe
4 SERVINGS:
Ingredients:
3 cups Sushi-grade tuna, cut in 1-inch (2.5 cm) cubes
1/4 tablespoon Hawaiian salt or kosher salt
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 cup Maui sweet onion, 1/4 inch (.6 cm) dice
2 tablespoons Soy sauce
1 teaspoon Roasted sesame oil
1/2 teaspoon Granulated sugar
1/2 teaspoon Red pepper flakes
2 tablespoons Green onions, sliced, for garnish
Method:
Combine all ingredients except green onions and allow flavors to blend for 1 hour.
Serve chilled. Garnish with green onions.
4 SERVINGS:
Ingredients:
3 cups Sushi-grade tuna, cut in 1-inch (2.5 cm) cubes
1/4 tablespoon Hawaiian salt or kosher salt
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 cup Maui sweet onion, 1/4 inch (.6 cm) dice
2 tablespoons Soy sauce
1 teaspoon Roasted sesame oil
1/2 teaspoon Granulated sugar
1/2 teaspoon Red pepper flakes
2 tablespoons Green onions, sliced, for garnish
Method:
Combine all ingredients except green onions and allow flavors to blend for 1 hour.
Serve chilled. Garnish with green onions.
Blackberry Yogurt Soup
How to make Blackberry Yogurt Soup Recipe
4 SERVINGS:
Ingredients:
2 1/2cups Blackberries
1/4 cup Dry white wine
1/4 cup Honey
2 tablespoons Lemon juice
1 1/2 cup Yogurt (plain)
1/4 cup Half-and-half
4 tablespoons Sour cream
Method:
Combine the blackberries, wine, honey, and lemon juice in a stainless steel saucepan.
Bring to a boil, cover, and reduce the heat. Slowly simmer the mixture for 15 minutes.
Puree the blackberry mixture in a blender or food processor and strain. Chill thoroughly.
Stir in the yogurt and half-and-half; refrigerate until needed.
To serve, carefully ladle the soup into chilled soup bowls or plates.
Garnish each portion with a small dollop of sour cream.
4 SERVINGS:
Ingredients:
2 1/2cups Blackberries
1/4 cup Dry white wine
1/4 cup Honey
2 tablespoons Lemon juice
1 1/2 cup Yogurt (plain)
1/4 cup Half-and-half
4 tablespoons Sour cream
Method:
Combine the blackberries, wine, honey, and lemon juice in a stainless steel saucepan.
Bring to a boil, cover, and reduce the heat. Slowly simmer the mixture for 15 minutes.
Puree the blackberry mixture in a blender or food processor and strain. Chill thoroughly.
Stir in the yogurt and half-and-half; refrigerate until needed.
To serve, carefully ladle the soup into chilled soup bowls or plates.
Garnish each portion with a small dollop of sour cream.
Alaskan King Crab Legs with Champagne Sauce
How to make Alaskan King Crab Legs with Champagne Sauce Recipe
4 SERVINGS:
Ingredients:
1 1/2 pounds King crab legs (frozen), split
1/4 cup Shallots, finely diced
2 tablespoons White wine vinegar
1/4 cup Dry Champagne
1/2 cup Butter
to taste Salt and white pepper
1 tablespoon Chives, minced
Method:
Rinse the frozen legs in cold water.
Steam the legs over boiling water in a covered pot for approximately 5 to 10 minutes or until heated thoroughly.
Combine the shallots and vinegar in a saucepan and bring to a boil. Reduce the volume by half.
Add the Champagne and reduce the volume of liquid by half again.
Add the butter, whisking constantly until all the butter is incorporated. Correct seasoning.
Serve the king crab legs on a hot plate with the sauce in a side dish. Sprinkle with the chives.
4 SERVINGS:
Ingredients:
1 1/2 pounds King crab legs (frozen), split
1/4 cup Shallots, finely diced
2 tablespoons White wine vinegar
1/4 cup Dry Champagne
1/2 cup Butter
to taste Salt and white pepper
1 tablespoon Chives, minced
Method:
Rinse the frozen legs in cold water.
Steam the legs over boiling water in a covered pot for approximately 5 to 10 minutes or until heated thoroughly.
Combine the shallots and vinegar in a saucepan and bring to a boil. Reduce the volume by half.
Add the Champagne and reduce the volume of liquid by half again.
Add the butter, whisking constantly until all the butter is incorporated. Correct seasoning.
Serve the king crab legs on a hot plate with the sauce in a side dish. Sprinkle with the chives.