Punaweb Cookbook: sharing favorite recipes

[kani-lehua]

with one maika'i certificate receive 2 free pineapples at either foodland or sack n saves. wrong thread, but......



"a great many people think they are thinking when they are merely rearranging their prejudices."

w. james

[Ed Smay]

Here is a recipe that we love. You can vary it with chicken instead
of shrimp or change the pear with papaya. I serve this with Fried Rice and some Lumpia. I also double it for an entree. Basic recipe is meant to be a side dish.

Fresh Pear and Shrimp Stir Fry Recipe
adapted from T.C. Choy’s Asian Bistro

serves 4 as side dish

1 whole pear, peeled, cored and cut into small wedges
4 ounces thinly sliced carrots
2 tablespoons cooking oil
4 ounces snow peas
1 teaspoon grated fresh ginger
8 ounces shrimp, peeled and deveined
1/2 teaspoon table salt
1 teaspoon sugar
2 tablespoons chicken broth
1 teaspoon cornstarch

1. Bring a saucepan of salted water to a boil. Blanch the pear wedges and carrots for 30 seconds, then drain immediately. Pat the shrimp very dry. In a small bowl, mix together the salt, sugar, chicken broth and cornstarch. Set aside.

2. Heat a wok or large saute pan over medium-high heat. Add in the cooking oil and swirl to coat. When the oil is shimmering, add the shrimp and stir fry for 1 minute. Add the grated ginger and continue stir frying for 30 seconds. Add the peas, carrots and pears and toss well. Stir fry for 1 minute. The shrimp should be just barely cooked through.

3. Pour in the chicken broth mixture, stir and let cook for an additional minute, until shrimp is cooked through. Serve immediately.



"From knowledge comes understanding"

[Samdooby]

Hawaiian Style Ceviche

1/2-1 lb. ono, mahi, marlin, or uku (jobfish/grey snapper)
Small bunch of cilantro leaves chopped-to your liking
3 limes-two for fish marinade, one for after seasoning
1/2 lemon-juiced
1/2 orange-juiced
Small Maui onion diced
Small tomato diced
2 stalks green onions diced
Jalapeno, serrano or Hawn Chiles chopped-to your liking-hotter the better!!
Hawn sea salt to taste

Dice fish into cubes and toss with lemon juice and juice of 2 limes. Let sit in marinade 45 min to 1 hour chilled. When fish turns opaque, DRAIN...

Next toss all ingredients together and season to taste with salt. Enjoy!! [:p]

[Andrew]

Avocado season starting up at least in my yard so:

Andrew's Fiesta Guacamole:

2 avos
1 med tomato cut into chunks
1/2 small onion chopped fine
1/2 cup sour cream
1 tsp lime juice
salt
pepper
heaping tsp garlic chili sauce
1/3 cup chopped fresh cilantro

Stir 'em up in a bowl and serve with your favorite tortilla chips and glass of chilled chardonnay.

Aloha,
Andrew

[Guest]

RED CHILE-CRUSTED SEA SCALLOPS WITH MANGO AND TORTILLA SALAD AND ORANGE VINAIGRETTE

Recipe courtesy of Captain Tom aka The Lack


3 tablespoons Ancho chile powder
2 tablespoons ground toasted cumin
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup olive oil
18 large sea scallops, rinsed and patted dry (about 1/2 pound)
1 cup peanut or vegetable oil
Three 6-inch tortillas, preferably blue corn, cut into very thin strips
2 cups bitter or peppery greens, such as mizuna, arugula, mustard greens, or frisee
1/2 cup Orange Vinaigrette
1 large ripe mango, peeled, seeded and diced

Combine the chile powder, cumin, salt and pepper in a bowl. Set aside.

In a saute pan over high heat, heat the olive oil until it begins to smoke. Slightly dredge the scallops in the chile mixture on one side only. Place the scallops in the heated pan, chile side down, and cook for 20 seconds. Reduce the heat to low, turn the scallops, and cook for 2 to 3 minutes more. Remove from pan and reserve. In a saucepan over high heat, heat the peanut oil to about 375 degrees, or until a tortilla strip sizzles when it is immersed. Fry the tortilla strips for 10 to 20 seconds, or until crisp, and drain on paper towels.

In a mixing bowl, dress the greens very lightly with the orange vinaigrette. Combine the greens, mango, and tortilla strips, being careful not to break the strips. Divide among 6 individual plates and surround each portion with 3 cooked scallops.


The Lack Toons

[Guest]

GINGER SCALLOPS WITH STIR-FRIED BROCCOLI RABE

Recipe courtesy of Captain Tom aka The Lack

marinade:
2 tablespoons cornstarch
1/3 cup water
1/3 cup soy sauce
1/3 cup Chinese rice wine
3 tablespoons sugar
1 1/2 tablespoons minced peeled fresh gingerroot
1/2 teaspoon dried hot red pepper flakes
1 1/2 pounds bay scallops, tough muscles removed, if necessary
1 pound broccoli rabe (1 bunch), hollow or coarse stems discarded, stalks and leaves cut diagonally into 1 1/2-inch sections
2 red bell peppers, cut into thin strips
1/3 cup water


In a small saucepan stir cornstarch into water to dissolve and stir in remaining marinade ingredients. Bring mixture to a boil, whisking constantly, and simmer, whisking, 1 minute. Cool marinade for 5 minutes.

Rinse scallops and drain. In a bowl toss scallops with half of marinade and chill, covered, at least 1 hour or overnight. Reserve remaining marinade.

Wash broccoli rabe and drain well in a colander.

Heat wok or a deep 12-inch skillet over high heat until hot and add oil. Drain scallops and discard used marinade. Heat oil until it begins to smoke and stir-fry drained scallops for 1 to 2 minutes until just cooked. Remove scallops to a plate and keep warm.

Add bell peppers to wok and stir-fry 1 minute. Add broccoli rabe and stir-fry until wilted slightly and bright green, about 1 minute. Add water, tightly cover, and cook until greens are tender, 2 to 3 minutes. Add reserved marinade, stirring, until vegetables are coated well and sauce has thickened. Transfer vegetables to a platter and top with scallops.


The Lack Toons

[Guest]

SCALLOP CHOWDER WITH PAPRIKA CROUTONS

Recipe courtesy of Captain Tom aka The Lack

4 slices bacon, chopped
1 small onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1/2 teaspoon paprika
8 ounces bottled clam juice
1 cup water
1/2 cup heavy cream
1 russet (baking) potato (about 1/2 pound)
3/4 pound firm scallops, tough muscle from sides removed
2 tablespoons minced fresh parsley leaves
Salt and pepper
Croutons: recipe below



In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.

Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.

While mixture is coming to a boil, peel potato and cut into 1/4-inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Make croutons while the mixture is simmering. Stir in scallops and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper to taste.

Croutons:
1 1/2 tablespoons unsalted butter
1/4 teaspoon paprika
1 1/2 cups bread cubes



Preheat oven to 350 degrees. In a small saucepan melt butter with paprika over moderate heat, stirring. In a bowl toss bread cubes with melted butter. Sprinkle with paprika and toss. Transfer to a baking sheet. Arrange bread in one layer and bake in middle of oven 10 minutes or until deep golden.

Serve chowder with paprika croutons.


The Lack Toons

[Guest]

SCALLOPS WITH WHITE WINE SAUCE

Recipe Courtesy of Captain Tom aka The Lack

1 tablespoon unsalted butter
1/2 cup shallot, finely chopped
1 cup dry white wine
2 tablespoons white wine vinegar
1/4 cup heavy cream
1 tablespoon finely chopped parsley
Salt and pepper
1/2 pound fresh sea scallops


In a medium skillet, melt the butter over medium heat and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 4 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve immediately with rice pilaf.

This is so easy but it is so Ono


The Lack Toons

[Guest]

SCALLOPS ON THE HALF SHELL WITH WASABI LIME VINAIGRETTE

Recipe Courtesy of Captain Tom aka [The Lack]

12 shucked scallops (small or singing)
1 minced shallot
1 teaspoon minced ginger
1/4 cup fresh lime juice
1 tablespoon wasabi tobiko

Mix all together and spoon on top of scallops. Garnish with a little more wasabi tobiko. Plate on crushed ice or rock salt.


The Lack Toons

[Guest]

Great thread AlohaSteve,

I don’t want to hog it all up but I love to cook and have wrote a cookbook thru the years. I have published it [well half so far] on my web site. Click on the link below and then click on categories then click on recipes. It is a sea food cook book and I have been saving these recipes for over thirty years. I want to share them with everyone and its all free.

The Lack

The Lack Toons