Sure Save


Marine Corps Base Hawaii 7 Layer Hawaiian Bean Dip

Thirty two ounces Refried Beans
Twelve ounces Victoria Red Taco Sauce (Mild)
Eight ounces Green Chilis, diced
Sixteen ounces Cream Cheese
One half cup of mayonnaise
Eight ounces sour cream
Eight ounces Waianae Grown Green Onions, finely sliced
Two Kula Tomatoes, sliced
Eight ounces Black Olives, sliced
Ten ounces Mild Chedder Cheese, shredded
Ten ounces Mozzarella Cheese, shredded
Salt and Pepper

Served with taro chips and tri-color corn tortilla, salsa and cilantro oil.

Mix cream cheese and sour cream, whipped till smooth then fold in mayonnaise (set aside)
Mix together refried beans, taco sauce and diced green chiles (set aside)

For Refried Beans

Eight ounces Pinto Beans
One piece Ham Hock Shank
One clove minced garlic
Four ounces minced Maui Onion
One teaspoon Cooking oil
Garlic salt and pepper to taste

In a heavy saucepan, mix pinto bean and ham shank, fill with water enough to cover. Bring to a boil and let it simmer for two to three hours or until beans are soft. After beans are soft, discard ham hock, strain beans and save stock.

In a frying pan, add teaspoon cooking oil, add minced garlic. Saute for two to three minutes, add minced onions, saute for two to three minutes, add cooked beans with one quarter cup stock. While cooking...smash beans with potato masher. Seasoned to taste with garlic salt and pepper.

**For consistency, add more broth if desired*** 


Oyster Cakes with Hijimi Remoulade

Sixteen large oysters
Three cups panko
One quarter cup of cilantro, chopped
Salt and Pepper, to taste
Three quarter cup all purpose flour
Three large eggs beaten
One and one half cups vegetable oil
Hijimi Remoulade (recipe below)

Combine panko with cilantro and a little salt and pepper.

Dredge oysters in four, dip in eggs, and coat with panko mixture.

In a large skillet, heat oil to medium temperature. Seep fry oysters one and a half to tow minutes on each side, until golden brown. Serve wtih remoulade.

Hijimi Remoulade
One cup mayonnaise
One teaspoon hijimi (spicy Japanese pepper)
One teaspoon garlic, chopped
One tablespoon green onion, chopped
One teaspoon furikake
One teaspoon lemon juice
Two tablespoons water

Blend all ingredients.