AHI: 6 oz cube of sashimi ahi 1 oz coriander coarsely ground THREE GRAIN MUSTARD SAUCE: Coleman's Chinese Mustard Gray Poupon Dijon Mustard Whole Grain Mustard Demi Glaze 30% Cream for Texture Method: Cut Ahi as desired. Firmly place ahi into coriander filling all sides. Next, place Ahi in 140 degree non stick pan and sear each side for 5-6 seconds. Slice Sashimi style and lay over greens. Gently drizzle sauce ahi and serve.

SCALLOP ROLL: 12 pieces Scallops 2 Potatoes 1 cup Pesto Sauce Marinate the scallops in the pesto sauce for 30 minutes. Take potatoes and with a special machine make the sheets. Roll the scallops and secure with a skewer. Saute in olive oil until the potatoes are golden brown and the scallops are cooked inside. PESTO SAUCE: 1 bunch Basil 1/2 bunch Italian Parsley 2 Tbs Pine Nuts, roasted 2 Tbs Parmesan Cheese 1 whole clove Garlic 1/2 cup Olive Oil Salt and Pepper to taste Combine all ingredients in a food processor and blend until finely chopped. EGGPLANT NAPOLEON: 12 Round Eggplants, sliced 1/4 inch thick 8 Tomatoes, sliced 1/4 inch thick 8 leaves Fresh Basil 12 slices Mozzarella Cheese Add salt, pepper and olive oil to eggplant and grill. Layer in the following order: one slice of eggplant, one slice of tomato, one basil leaf and one slice of cheese; repeat and top with the last slice of eggplant and cheese. Bake at 350 degrees for 5 minutes. ROASTED BELL PEPPER SAUCE: 2 Red Bell Peppers (roasted and peeled) 2 cups Cream 1 cup Fish Stock 2 Tbs Chopped Onions 4 oz Butter Salt and Pepper, to taste Saute onions in 1 oz of butter. Add bell pepper and deglaze with fish stock (or clam juice). Reduce until liquid is almost gone. Add cream and reduce for about 2 minutes. Add salt and pepper. Place mixture in blender and blend until smooth. Place Napoleon of Eggplant on plate with the scallop roll and sauce. Enjoy! Makes 4 servings.

Supplies: Wooden Bowl, Wooden Spoons, Pepper Mill INGREDIENTS: 1/2 head Romaine Lettuce (cleaned and chopped) 1/2 tsp Cracked Pepper (Pepper Mill) 1 Tbs Minced Garlic 1 tsp Worcestershire Sauce 1/2 Tbs Chopped Anchovy 1/3 cup Olive Oil 1 Egg Yolk 1 1/2 Tbs Balsamic Vinegar 1 tsp Lemon Juice 1/4 cup Parmesan Cheese 1 tsp Dijon Mustard 1/4 cup Croutons Method: Add cracked pepper, garlic and anchovy in mixing bowl and blend into a paste. Add egg yolk, lemon juice, dijon mustard and worcestershire sauce and mix. Slowly add olive oil, a little at a time. Blend and add more oil, a little at a time until olive mixture starts to thicken. Repeat procedure till all olive oil is gone. Add Balsamic vinegar and mix. Add romaine lettuce and Parmesan cheese; toss gently. Top with croutons. Serves 2.

Serves 4 Seafood Cake: 8 oz Alaskan king crab meat 3 oz ground pork 1 tbs chopped celery 1 tbs chopped bell pepper 1 tbs chopped green onion 1 tbs fresh corn 2 tbs bread crumbs 2 tbs mayonnaise 1 egg ground pepper Combine above ingredients together and divide into three ounce portions. Form into round cakes. Steam for 6 minutes. Pan fry to a golden brown, serve on a bed of Big Island baby greens and lemon grass garlic dressing. Salsa: 1 tsp diced ripe mango 1 tbs diced tomato 1 tsp chopped onion 1 tsp chopped Chinese parsley 1 tsp lemon juice salt and tobasco to taste Mix mango, tomato, onion, Chinese parsley, lemon juice, salt and tobasco together in a medium bowl. Serve on the side.

serves 2 1-2 lbs whole fresh fish vegetable oil 1 clove garlic, chopped 1 clove shallot, sliced 1 oz sliced Maui onion or red onion 1 oz sliced carrot 2 oz sliced celery 2 oz bell pepper chili peppers to taste 1 1/2 tbs fish sauce or low sodium shoyu 1 1/4 tbs lime juice Deep fry fresh Opakapaka until golden brown and crispy; set aside. Saute garlic in a hot pan with 1 1/2 tabs vegetable oil until garlic turns light brown. Add shallots, onions, carrots, celery; bell peppers and chili peppers. Saute for about one minute. Place vegetables on top of fish and serve.

1 Box Mochico 1 1/2 cups water pinch of salt 1 tsp sugar Whip all ingredients together until smooth. Micowave mochi in plastic bundt container for 3 minutes on medium, then 3 minutes on high heat. Cover with plastic wrap. (Optional: add 1/2 cup furikake into mochi mixture). Cut mochi into 2 inch pieces, mold pieces into round oval shapes. (Optional: nori strips may be placed on mochi while hot). Fry in deep vegetable oil, brown each side till crispy. Eat with nori sauce or in saimin.

4 - 5 Okinawan Purple Potatoes sweented condensed milk pinch of salt Boil potatoes for 20 - 30 minutes. When cool, peel and mash potatoes. Add sweetened condensed milk, salt, and sugar; mix together til creamy. Use as stuffing for mochi.