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Vegetable Laulau

12 pieces taro leaf
1 lb taro root, peeled and cut into chunks
1 lb potato, sweet, peled and cut into chunks
1/ 4 C coconut milk (optional)
to taste salt and pepper

Wrap 4 ounces of taro and 4 ounces of sweet potato with 3 pieces taro leaf nice and snug. Put down two ti leaves cross wise and wrap the vegetables by lifting up the ends of the ti leaf and tying it with a small piece of ti leaf. Seam for 1 1/ 2 hour.

Garnish for one plate
1 Tablespoon salmon roe and 1 tablespoon green onion slices thin. Place 1/ 4 slice of baked salmon on the plate, surround with sauce. Place the laulau on the side of the salmon and top the salmon with salmon egg. 


Salmon Wellington

1/ 4 piece salmon, medium, filet, well trimmed and de-boned
To taste salt, kosher and pepper, ground white
2 pieces banana, ripe, peeled, and split long ways
3/ 4 C Spinach, cleaned and sautéed with butter and seasoning
1 C breadcrumbs
1 piece puff pastry dough, 1/ 2 sheet pan size to wrap salmon
1 egg for egg wash

Preheat convection oven to 400 degrees. On a clean half sheet, lay down pastry and sprinkle half of the bread crumbs then lay down the sautéed spinach in the center to cover just the size of the salmon. Lay down sliced bananas.

Season salmon on all sides and carefully lay it down on top of the bananas. Sprinkle the second half of the bread crumbs. Wrap it tightly and turn it upside down so that the spinach and banana will be on the top of the salmon. Brush it with egg wash evenly. Cook it in the oven for about 25 minutes.

Sauce for Wellington
1 C Steamship Beer
1/ 2 Bottle Sweet Chili Sauce
3 pieces banana
1 lemon juiced
to taste salt and pepper

Puree or mash banana with sweet chili sauce and beer. Transfer to a small sauce pan and heat until simmering then adjust seasoning.