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Steamed Opakapaka with Pink Pickled Ginger and Red Onions

Serves 4 1 3/4 to 2 lbs whole Opakapaka 1 Tbs minced garlic 1 Tbs minced ginger 1/4 cup red onion, chopped 1 Tbs garlic chili paste 1/4 cup pink pickled ginger slices salt to taste 1 cup fresh lemon juice 1/2 cup bean sprouts 1/2 cup watercress METHOD: Fill the base pot of a tiered aluminum steamer about 1/3 full of water. Cover and bring the water to a boil over medium-high heat. Put the opakapaka in a heat-proof bowl, deep enough to hold it and the rest of the ingredients. The bowl should fit in a streamer rack with at least 1 inch of clearance all around. Set the bowl with the ingredients in the middle of the steamer rack. When the water reaches a boil, set the rack over the pot. Cover and steam until the Opakapaka is cooked through and the herbs have infused the broth, about 18-20 minutes. Transfer the fish with all the aromatic broth to a deep serving platter or covered casserole. Serve with plenty of steamed rice.  


Shrimp Scampi with Rotellini Pasta

Serves 6 2 lbs 18/36 shrimp, butterflied 1 Tbs chili paste 3/4 cup sweet butter, clarified 1/2 tsp dry mustard 1/4 cup light olive oil 1/4 tsp salt 2 Tbs fresh garlic, minced 4 Tbs fresh cilantro, chopped 2 Tbs fresh lemon juice 1/2 cup cream or whole milk 1 tsp fresh oregano 1 tsp fresh sweet basil 1 tsp fresh tarragon, minced 2 cups mixed vegetables 1/2 cup chicken stock 1 lb rotellini pasta 1/3 cup Parmesan cheese, finely grated METHOD: Melt butter in a large skillet. Add oil, garlic, lemon juice, mustard, chili paste, fresh herbs, salt and 2 Tbs cilantro. Mix well and simmer over low heat until garlic is just blond. Turn off heat. Take each shrimp by the tail and wipe the flesh side in the mixture until thoroughly coated. After dipping, arrange shrimp next to each other, flesh side up, in a foil lined pan. Cook the linguine and vegetables. Add stock to the skillet, bring to a boil, add cream and simmer. Spoon some of the sauce over each shrimp. Set oven at 400 degrees to preheat. Bake the shrimp for approximately 7 minutes. Turn off the oven, drain the pasta, return pasta to the pot. Place a mound of linguine in the center of 6 warm plates. Remove shrimp from oven, arrange six on plate. Pour remaining sauce with fresh grated Parmesan cheese.     



Serves 3-4 1 boneless leg of lamb 1/4 cup shoyu 1/4 cup lemon juice 1 Tbs brown sugar 1 tsp salt 1/2 tsp chili powder METHOD: Make small slits in the leg of lamb so that the meat lies open and flat, skin side down. Mix the remaining ingredients in a dish large enough to hold the opened leg or in a heavyweight plastic bag. Turn the meat in mixture and be certain all surfaces are coated. Let the meat stand refrigerated in the mixture for 12 hours. To Barbecue: Place meat, skin side up, over hot coals. Cook for about 30 minutes until well browned, then turn and cook skin side down for 20 to 30 minutes. Place a loose hood of aluminum foil over the meat while the second side cooks. To Broil: Place meat and marinade in a shallow roasting pan (not on a rack) meaty side up. Broil each side 6 to 8 inches from the heat for 20 to 30 minutes. Place thinly sliced meat on serving platter. Bring remaining marinade and pan drippings to a boil; pour over sliced meat.