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Seafood Paella

10 pc. Manila clams
10 pc. Shrimp
10 pc. Mussels
10 pc. Calamari cut into 1’ strips

Paella rice recipe
2 cups converted rice
1 cup tomato paste
½ cup dice onion
½ cup bell pepper (red, yellow, green)
1 tsp saffron

Cooking rice: Place peppers and onions in large pan and sauté until onions become translucent. Add saffron and tomato paste. When everything is in a large pan you may add chicken stock or clam juice and stir continuously. You might have to repeat this method until rice is cooked.

In a large skillet, sear seafood on both sides then add in cooked paella rice with a little chicken stock or clam juice so the rice doesn’t dry out and mix together until the clams have all opened. Take all ingredients and add to serving dish and garnish with pipikaula, lomi tomato and pitted kalamata olives.

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Kahlua Drunken Duck

4 cups kahlua
½ cup liquid smoke
5 cups water
½ cup salt
¼ cup sugar
2 stick cinnamon stick

Brining duck: Place all ingredients in large pot and mix till sugar and salt has dissolved. Place duck in brine and let sit for 1 to 2 days minimum. After 2 days place duck on roasting rack and roast at 350 degrees till duck is cooked medium to medium well

Chili mango chutney:
2 cups water
2 cups sugar
4 cups dice mango
4 pc. Hawaiian chili minced
2 tsp chopped Chinese parsley
2 tsp lime juice

Cooking chutney: start with making simple syrup (sugar and water) cook till starts to color then add in mangoes and Hawaiian chill. Cook till mangoes start to soften. Put on side and let cool down. When chutney is cooled down add chopped parsley and fresh lime juice to your taste.