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New Wave Chicken Salad

Salad:

2 pc Chicken Breast
4 Tbs fresh Ginger Pesto
Tortilla Shells
1/2 cup Romaine Lettuce
1/4 cup Green Papaya
1/4 cup Carrots
1 bunch Alfalfa or Clover Sprouts
1/8 cup Red Onions
1/4 cup Bean Sprouts
Teardrop or Cherry Tomatoes
1/8 cup Macadamia Nuts
Won Ton Strips (optional)

Steam chicken breast with pesto for 10 minutes. Chill and cut into thin strips. In a large bowl combine all ingredients and mix thoroughly. Place into tortilla "bowl" which can be made by submerging tortilla shell into hot oil with a large ladle to retain shape. Serve with dressing on the side or mixed into salad.

Dressing:

1/4 cup Hoisin Sauce
1/8 cup Plum Sauce
2 Tbs Rice Wine Vinegar
1 Tbs White Sesame Seeds
2 Tbs Kakimochi
1 Tbs Green Onions
1 tsp Chile Paste (Optional)

Combine all ingredients into a bowl & blend thoroughly.

Fresh Ginger Pesto:

1/2 cup Canola Oil
1/2 tsp Salt
1/4 cup Fresh Ginger, minced
1/4 cup Green Onions, minced
1/4 cup lightly packed Cilantro, minced
1/2 cup Macadamia Nuts, chopped
2 Tbs Shallots, minced
1/8 tsp White Pepper

In a small saucepan, heat oil and salt 2 or 3 minutes then cool. Stir in remaining pesto ingredients. Makes 1 cup. 

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Hawaiian Style Seafood Chowder

2 cups Onions, diced
1 cup Celery, diced
1 cup Tomato Concasse
1 cup Bacon, diced
1 cup Corn Kernels
1 cup Sweet Potato, diced and steamed
1 cup Taro, diced and steamed
2 qts Fish Stock or Clam Juice
1 qt Heavy Cream / Milk combination (2:1)
1 Tbs fresh Thyme
Tobasco Sauce to taste
Worchestershire Sauce to taste
Salt & White Pepper to taste
Poached assorted Seafood such as whole Clams, Shrimp & Scallops
Roux: 4 oz Flour and 4 oz Whole Butter (melted)

Render fat from bacon. Add onions and celery and saute until translucent. Add taro and sweet potato, saute for another minute. Add fish stock or clam juice and simmer for 5 minutes. Whisk in heated heavy cream and milk combination and simmer for another 5 minutes. Incorporate roux gradually, stir continuously to prevent lumps. Bring to a boil, then add tomatoes and corn. Season to taste with tobasco, worchestershire, fresh thyme, salt and white pepper. Fold in assorted seafood that has been poached in seasoned boiling water. Enjoy!