Ingredients:
1.5 lbs. Marinated Hawaiian Slipper Lobster
1/2 cup Kula Onions, finely diced
1 cup Green onions, finely diced
1/2 cup Fresh Orange juice
1/3 cup Olive oil
3/4 cup Heinz Ketchup
1/2 cup Campbell's tomato juice
2 tsp Coriander (course ground from peppermill)
1 tsp Kosher salt
1 tsp Black pepper (fresh ground)
1 tsp Basil leaf (chiffonade)
1 tsp Fresh thyme leaves
2 tbsp Fresh jalapeno (minced fine)
2 tsp Sampal Oalek
1/4 cup Stuffed queen olives (diced)
1 qt. 4x5 tomatoes (3/8" diced)
1 cup Cilantro (rough chop)
Marinating Lobster
Marinade diced lobster in equal parts fresh squeezed
lemon and lime juice
Use enough juice to completely submerge lobster
Let lobster "cure" until completely "cooked" through
(white throughout)
Keep refrigerated until ready to use
Procedure
Prepare all ingredients separately.
Mix together everything except the tomatoes, cilantro
and lobster. Keep everything cold. Gently fold in
the remaining ingredients
Preparation
Portion ceviche into small bowls and serve with
homemade tortilla chips, both flour and corn tortillas
work well.
I'O's
Tropical Seafood Cocktail
Chef:
James McDonald Pacific'O's
and I'O
Ingredients:
40 pc fresh oysters - shucked
2 c pineapple - diced
2 c mango - diced
2 c Maui onion
1 Fresh Lime - cut into eights
1 c capers - drained, rinsed
1 c red pepper - julienne
1 c green pepper
24 pc fried sweet potato chips
Chipotle tomatillo sauce - recipe follows
8 cilantro sprigs - garnish
8 stuffed green olives
8 decorative bar picks
Method: Make decorative garnish picks with green
olive, lime, pineapple, onion, capers and peppers,
seperate into martini glasses. Spoon some chipotle
sauce on each, a cilantro sprig, three potato chips
and a fruit pick.
Chipotle Tomatillo Sauce
Ingredients:
2 tomatoes
6 oz. tomatillo
4 chipotle peppers
1 c onion - julienne
2 clv garlic
salt to taste
2 oz. tequila
Method: place tomato and chipotle in a small sauce
pot. Add enough water to cover and bring to a boil.
Let cook for 10 minutes. Remove from heat and put
tomato, tomatillo, peppers, onion, garlic and tequila
into a blender and puree. Adjust the consistency
with some of the hot water as needed. Season and
chill.
Pacific'O's
Shrimp Wonton Served with a Spicy Sweet & Sour Sauce
Chef:
James McDonald Pacific'O's
and I'O
Wonton Marinade:
1 cup low salt soy sauce
1 cup sesame oil
1 cup loose pack fresh cilantro
2 chopped stalks lemongrass
2 bulb ginger root
1 egg
Method: Place all ingredients in a blender and
process. Pour over peeled shrimp and let stand 15
minutes.
Sweet & Sour Sauce:
1 cup sugar
1 cup Red wine vinegar
1 tbs low salt soy sauce
1 tsp red chili flakes
1 stick cinnamon
1 tsp ground cinnamon
Method: Place all ingredients in a sauce pot and
simmer for 20 minutes.
Won Tons:
24 Won Ton wrappers
6 oz. hoisin sauce (in a squirt bottle)
24 leaves fresh sweet basil
24 large shrimp (peeled, tails on)
oil (for deep frying)
Assembly: Lay won ton wrappers on a table, place one
leaf of basil on each. Place one shrimp on each piece
of basil. Roll won ton closed around shrimp and place
in pot of oil or deep fry at 350 degrees until crisp and
shrimp is lightly cooked. Arrange on a plate and ladel
sweet and sour sauce over.
Grilled
Vegetables with Lime Truffle Vinaigrette
Chef:
James McDonald Pacific'O's
and I'O
Grilled
Vegetables 3 lb. Sliced Assorted Seasonal Vegetables (Zucchini,
Yellow Squash, Bell Pepper, Eggplant, Onion, Carrot,
etc.)
1/2 C. Olive Oil
1 T. Garlic (chopped)
Salt and Pepper (to taste)
Method: Mix vegetables with oil, garlic, and seasoning,
grill until tender. Remove and chill.
Lime Truffle Vinaigrette 1T. Truffle (minced)
1T. Shallot (minced)
1C. Lime Juice
1/4 C. Honey
1/2 C. Canola Oil
Tabasco (to taste) & Salt (to taste)
Method: Mix all ingredients and chill.
Assembly: Arrange vegetables on a platter and drizzle
with vinaigrette.
Crab
& Mango Salad Hand Roll with Cilantro Thai Vinaigrette
Chef:
D.K. Kodama Sansei
Seafood Restaurant & Sushi Bar
Hand
Roll 8 oz. snow crab meat
4 oz. fresh mango
4 oz. fresh Kula (Mesclun, exotic, mower) greens
4 1/2 sheets colored Mamenori (soybean wrap)
3 oz. dry roasted peanuts
1 oz. cooked rice
Cilantro Thai Vinaigrette 6 oz. rice vinegar
2 oz. sake
1 oz. fish sauce
3/4 tsp. chopped garlic
1 tsp. Sambal Olek (garlic chili paste)
2 oz. cucumber, sliced thin, small pieces
1/2 oz. cilantro, chopped coarse
Method: Burn alchol of sake, add sugar and cook until
sugar is dissolved. Place in a mixer with all liquid
ingredients and garlic and mix. Mix in cucumbers and
cilantro by hand.
Assembly: Lay the Mamenori with the short end closest
to you. In the closest 1/3, lay the greens, crab, peanuts
and mango. Dot the top with rice. Using a sushi mat, roll
lightly but firmly. Cut in half, place upright and spoon
vinaigrette around the roll.
