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Smoked Salmon Sausage with Red Tobikko Sour Cream, Dried Opae Cucumber Salad

1/4 lb sliced salmon pastrami
1 Tbs minced caper
3 oz cream cheese (room temp)
1 oz red tobikko (flying fish roe)
3 oz snow crab meat
2 oz minced onion
1 Tbs lemon juice
salt & pepper to taste

Mix cream cheese, snow crab and capers thoroughly. Fold in the remainder of the ingredients and season. Place sliced salmon on film wrap. Add 1 oz of mixture to center of salmon. Roll similarly to sushi rolls, tighten ends and chill to firm.

Cucumber Dried Opae Salad
2 oz thinly sliced cucumbers
1 tsp olive oil
1 oz fine julienne carrots
salt & pepper to taste
1 tsp garlic chili sauce

Seed and half the cucumbers. Add all ingredients and season to taste.

Balsamic Chili Pepper Syrup
3 cups balsamic vinegar
1/4 tsp chili pepper flakes
2 Tbs sugar

Combine and reduce till a syrup consistency is reached over medium low heat. Do not burn.

Tobikko Sour Cream
1 cup sour cream
1 tsp lemon juice
2 Tbs tobikko salt & pepper to taste
Combine all ingredients and chill.


Chef Elmers Dungeness Crab Boil

1/4 lb sweet potato - large dice
1/4 lb taro - large dice
1/2 doz. clams
3 pcs. large shrimp - shell on
1/4 lb mussels - shelled
1 each dungeness crab - quartered
1/4 lb shiitake mushroom caps
1 piece Portuguese sausage
1 large piece cheese cloth
3 garlic bulbs

Place all ingredients in cheese cloth and place in poaching liquid for 5 -7 minutes. Remove from liquid, open cheese cloth and place ingredients in a serving bowl. Enjoy!

Poaching Liquid:
2 gal. water
2 pc. lemongrass - smashed
2 heads garlic
4 kaffir lime leaves
1 lemon, cut in 1/2
1 finger ginger, smashed
2 oz hawaiian chili peppers
2 oz paprika
2 oz creole spice
Hawaiian salt to taste

In a stockpot, pour water and all ingredients and bring to a boil. Let simmer for at least 5 minutes to incorperate the flavors.