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Papa’s Roast Pork

2 Round onions, coarsely chopped
2 stalks Celery, coarsely chopped
2 large Carrots, coarsely chopped
5 lb. Pork Butt
Salt & pepper to taste
Garlic to taste, minced
Aloha shoyu to taste

In a deep baking pan, place pork seasoned with salt & pepper, garlic and Aloha shoyu. Place onions, celery and carrots around pork. Cover with foil. Bake in 350 degrees oven for 1½ to 2 hours until pork is tender. Remove foil and brown pork in oven for another 10-20 minutes. Use pan drippings to make gravy.

Papa’s Roast Pork

2 Round onions, coarsely chopped
2 stalks Celery, coarsely chopped
2 large Carrots, coarsely chopped
5 lb. Pork Butt
Salt & pepper to taste
Garlic to taste, minced
Aloha shoyu to taste

In a deep baking pan, place pork seasoned with salt & pepper, garlic and Aloha shoyu. Place onions, celery and carrots around pork. Cover with foil. Bake in 350 degrees oven for 1½ to 2 hours until pork is tender. Remove foil and brown pork in oven for another 10-20 minutes. Use pan drippings to make gravy.

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Mahi-mahi

Six 3oz. Mahi filets
Salt & Pepper to taste
6 tsp Olive Oil
6 tsp Aloha shoyu
1 cup Panko

Season Mahi filets with salt & pepper to taste. Light pour olive oil and Aloha shoyu on both sides of filets. Coat with panko and fry in heated oil in frying pan or on grill on medium high heat. Turn filets over when brown and cook through the other side. It should take approximately 5-10 minutes per side.

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Asparagus

¼ cup butter
¼ cup olive oil
2 lbs. asparagus, cleaned and trimmed
Salt & Pepper to taste
1 Tbsp Garlic, minced
¼ cup Aloha shoyu

Blanch asparagus by first dropping it in boiling water for a few seconds just until it softens a little. Then, take it out of the hot water and drop the asparagus into ice cold water to stop the cooking process. In a wok or frying pan, sautee blanched asparagus in heated oil and butter. Season to taste with salt, pepper and garlic. Add Aloha shoyu. Stir often until asparagus are tender.

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Sam’s Sautéed Mushrooms

¼ cup butter
¼ cup olive oil
3 lbs. whole mushrooms
Salt & Pepper to taste
1 Tbsp Garlic, minced
¼ cup Aloha shoyu

In a wok or frying pan, sauté cleaned, whole mushrooms in heated oil and butter. Season to taste with salt, pepper and garlic. Add Aloha shoyu. Stir often until mushrooms are tender.