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Grilled Lamb with Satay Sauce

2 to 2 ½ pounds boneless lamb loin


Marinade:

  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons canola oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon cilantro
  • 1 tablespoon minced basil
  • ½ teaspoon red chile pepper flakes
  • Salt and pepper, to taste

Satay Sauce:

  • 2 tablespoons canola oil
  • ½ cup minced onion
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 cup minced fresh Thai basil
  • ¾ cup peanut butter
  • 2 tablespoons orange juice
  • 2 teaspoons sugar
  • ½ teaspoon chili garlic sauce
  • 1 ½ cups coconut milk

Combine marinade ingredients and rub mixture into lamb.  Marinate 4 to 6 hours in refrigerator, turning lamb occasionally.  Broil lamb to desired doneness.  Slice and serve with satay sauce.

To prepare satay sauce, heat oil in a saucepan and sauté onion, ginger, garlic and basil until onion is translucent.  Stir in peanut butter, orange juice, sugar and chili garlic sauce.  Cook on low heat for 15 minutes, stirring occasionally.  Stir in coconut milk and cook until heated through.  Cool to room temperature.

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Duck Confit with L'Orange Glaze

Kelvin Ro (Diamond Head Market & Grill)

10 Duck Legs
2 Quarts of Salad Oil
Orange Peel of one Orange without the rind
2 Chinese Five Spice
6 Cloves
10 Black Peppercorns
1 Slice Crushed Ginger
Saute Ducks in 2T oil until brown and add rest of the ingredients and cook at 200 degrees for 2 hours or until tender.

Orange Glaze
1 Cup fresh orange juice
1/2 Cup Sugar
1 t balsamic vinegar
1 t salt
1 t coarse black pepper
1 T cornstarch slurry
Combine all ingredients and bring to boil. Simmer for 1 minute and chill down.

Glaze Duck legs with Orange sauce and broil for 1-2 minutes until caramelized. Add remaining sauce before serving.

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Misoyaki Hawaiian Sea-Bass

Darren Demaya (Sheraton Waikiki Kai Market)

  • 5#  Hawaiian sea-bass or black cod
  • 2 cups white miso paste
  • 2 cups red miso paste
  • 2 cups granulated sugar
  • 2 cups mirin

Place all ingredients except fish in mixing bowl and mix till all miso and sugar is smooth. When finished place miso marinate over fish and let sit in refrigeration over night or one whole day. When fish is done marinating place fish in baking pan and bake in oven at 450 degree oven for 8-10

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Spicy Ahi Cake

Mel Tanioka (Tanioka’s Seafoods and Catering)


2 lbs Fresh Ahi (Lomi Style)
2 TB Mayonnaise
2 TB Aloha Shoyu
2 TB Chili Sauce
1 tsp S&B Wasabi Paste
5 lbs Sushi Rice
Shredded Nori
Green Onions

Layer ingredients and refrigerate.  Serve.

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CHANTILLY ICING

Tracy Hironaka-Keao (FIJI Water)

1 Tablespoon Vanilla
6 sticks Butter
2cups Evaporated Milk
2 sticks Margerine
2  whole Eggs
1 egg yolk
2 ½ Cups sugar
1 ½ Tablespoons arrowroot or cornstarch

Combine vanilla, butter, evaporated milk eggs and yolk in a sauce pan.  Cook over medium heat and stir consistently with wisk.  Add sugar, slowly constantly stirring and bring to low boil.  Add cornstarch and mix well, stirring constantly.  Turn off heat and allow mixture to stand for 15 minutes.  Pour into clean cool bowl and refrigerate overnight, sprinkle mac or other nuts over icing if desirerd.

Hints for baking cakes

  1. Touch cake with fingers instead of fork
  2. When cake is done turn over on cooling rack immediately
  3. Freeze cake before icing