American Hawaii Cruises | Chef: Stafford T. DeCambra | Manager Partner: Bruce Faber

Dressing: 1 cup Black Bean Sauce 1/4 cup Hoisin Sauce 2 Tbsp Sherry Wine 2 Tbsp Rice Wine Vinegar 1/4 cup Macadamia Nut Oil 2 Tbsp Sesame Seeds, roasted 2 Tbsp Black Beans (rinse & soak for 3 days) Combine all ingredients for dressing - mix well. For Salad Assembly: 24 pieces Scallops, cooked, chilled 16 pieces Shrimp, cooked, chilled 1/2 cup Roasted Peanuts, chopped 1/4 cup Water Chestnuts, sliced 2 Tbsp Pickled Ginger, julienne 2 each Pineapples, cut in half; fruit removed from shells, diced 1/4 cup Watercress Tops, cut 1/2", blanched and soaked 2 Tbsp Chinese Parsley, chopped Mix and toss with salad dressing. Refill into reserved pineapple shells. Sprinkle with fresh chopped Chinese parsley. Garnish with an orchid and a fresh sprig of watercress. Yields 4 servings.

1 pint Hayden Mangoes, fresh, sliced 1 cup Sour Cream 1/2 cup milk 1/2 cup Ginger Ale 1/4 cup Sugar 1 tsp Vanilla 1 tsp Lemon Juice, fresh squeezed Combine all ingredients in blender, blend until smooth. Chill. Serve in frozen bowls or cups. Garnish with sliced or diced mangoes, sprig of fresh mint and an orchid. Yields 6 servings. Fresh papaya or strawberries may be substituted for mangoes.

1/4 cup Hoisin Sauce 3/4 cup Ketchup 2 tsp Sugar 1 tsp Chili Powder 2 tsp Worcestershire Sauce 1/2 tsp Roasted Chili-Goma Oil 2 Tbsp Macadamia Nut Oil 1 cup Red & Green Bell Peppers, coarsely chopped 1 cup Snow Peas, fresh, cleaned 2 cups Pineapple, fresh, cut into chunks 1/4 cup Green Onions, sliced 4 cups Steamed White Rice 1 Tbsp White Sesame Seeds, roasted 1 Tbsp Black Sesame Seeds, roasted Method: 1. Combine first 6 ingredients in a bowl until blended; set aside. Heat 1 Tbsp Macadamia Nut Oil over medium-high heat in wok or large skillet. Add peppers; cook 2 to 3 minutes, stirring constantly.  2. Add Snow Peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan. 3. Add remaining 1 Tbsp of oil to skillet, add Shrimp. Cook 2 to 3 minutes or until Shrimp turns pink. Stir in reserved sauce, Pineapple, green onions and vegetables, heat until hot. Serve over rice, sprinkled with a pinch of roasted sesame seeds. Garnish with a fresh sprig of watercress and an orchid. Yields 4 servings Compliments of: Stafford T. DeCambra, C.E.C.,C.C.E., A.A.C. Executive Chef American Hawaii Cruises