BROADCAST DATE:   11/17/02


Crunchy Kauai Shrimp & Salmon Rolls
From the Kitchen of:
Mason Chock, Kauai Fire Fighter's Cook Off #1

1/2 lb. large shrimp, peeled & chopped
1 1/2 lbs. fresh salmon, cut into approx. 3 1/2" strips
6 sheets nori, split in two
1 large zucchini, cut the same size as the salmon
bunch of asparagus, cut the same size as the salmon
small bunch of green onions, chopped
3 Tbs. mayonnaise
1/2 c. flour mixed with 1/2 c. corn starch
1 pkg. panko flakes
oil
1 Tbs. tobiko (flying fish eggs), optional

Mix mayo, green onions, tobiko and chopped shrimp, add salt to taste and set aside.  Add water to flour and corn starch mixture until you get a thick consistency and set on side (chilled batter is better or you can use a pre-made tempura batter).  Next, place half of nori sheet down, adding a spoonful of shrimp mix, salmon strip, zucchini and asparagus.  Roll and seal with water and dip in flour batter and then coat with panko flakes.  Deep fry roll till golden brown and serve with spicy chili sauce.

Spicy Chili Sauce
1/2 c. Mae Ploy spicy sweet chili sauce
1/4 c. mayonnaise

Mix together above ingredients and serve with roll.

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Blazing Watercress Salmon Salad
From the Kitchen of:
Kent Kam, Fire Fighters Cook Off #1

Ingredients:
1 1/2 lbs. Atlantic salmon filet

Marinade:
1/2 c. shoyu
1/2 c. sugar
ginger, grated
green onions
3 cloves garlic
fresh lemon juice

Blazing Glaze:
10 oz. mirin
1 Tbs. shoyu
1 Tbs. fresh lemon juice
1 Hawaiian red chili pepper

Salad:
1 bunch fresh watercress
4 roma tomatoes

Dressing:
1/4 c. shoyu
1/4 c. sugar
1/4 c. sesame seed oil
1/8 c. rice wine vinegar
1 Tbs. sesame seeds

Garnish:
tobiko caviar
radish sprouts
red pickled ginger
teriyaki nori

Marinate salmon with marinade for 1 hour in refrigerator.  Place all ingredients for glaze in saucepan and reduce by half.  Prepare dressing for salad and refrigerate.  Slice watercress and tomatoes and reserve.  When ready for serving, toss salad with dressing and use as a bed for salmon.  Grill or sauté salmon to medium rare.  Remove from heat and drizzle with blazing glaze.  Place salmon on salad and garnish with tobiko, radish sprouts, pickled ginger and teriyaki nori.

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BROADCAST DATE: 11/10/02


Chili Pepper Sauce
From the Kitchen of: Peter Merriman of Hula Grill at
Whalers Village, Kaanapali, Maui and Merriman's Restaurant, Waimea

1/4 c. olive oil
3/4 c. red wine vinegar
1 tsp. cayenne
1 tsp. garlic, chopped
1/2 tsp. black peppercorns
1 tsp. dry oregano
2 pcs. bay leaves
1 tsp. salt

1 pc. serrano peppers
2 Tbs. worcestershire sauce
1. Put all ingredients in sauce pan.
2. Heat to simmer.
3. Simmer for 3 minutes
4. Chill
5. Serve at room temperature

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Spicy Green Bean and Waimea Tomato Salad
From the Kitchen of: Peter Merriman of Hula Grill at Whalers Village, Kaanapali, Maui and Merriman's Restaurant, Waimea

2 Tbs. peanut or olive oil
1/2 lb. clean green beans
1 tsp. ginger, chopped
1 tsp. garlic, chopped
2 Tbs. pickled daikon, chopped
1/2 tsp. sambal
1 Tbs. shoyu
1 Tbs. rice wine vinegar
1 tomato, sliced
1 bunch cilantro
toasted macadamia nuts

1. Heat wok with peanut or olive oil. Add beans.
2. Sauté on high heat for about 1 minute.
3. Add ginger, garlic, pickled daikon and sambal. Sauté about 30 seconds.
4. Add shoyu and rice wine vinegar.
5. Toss with tomato and plate.
6. Garnish with cilantro and macadamia nuts.

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Kea Au Foster
From the Kitchen of: Peter Merriman of Hula Grill at Whalers Village, Kaanapali, Maui and Merriman's Restaurant, Waimea

8 Tbs. butter
2 c. brown sugar
1 tsp. cinnamon
6 bananas
juice of 2 oranges
juice of 1 lilikoi
1/2 c. dark rum

1. In sauté pan, heat butter, brown sugar and cinnamon until dissolved.
2. Add bananas. Cook 2 minutes or until soft.
3. Add orange juice, lilikoi juice and rum.
4. Serve over ice cream or Hilo Crème's.

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BROADCAST DATE: 11/03/02


Shaka Spicy "Choke" Shrimp Gunkan Sushi
From the Kitchen of:
Chef Troy Teruya of Catch of the Day Sushi

1 oz. sushi rice
1/3 sheet yakinori, cut lengthwise
1 pc. shrimp with tail
1 tsp. spicy shrimp mix
2 tsp. Shaka Sauce

Spicy Shrimp Mix
1 c. butterflied shrimp
1 1/2 tsp. Sriracha sauce
1/2 tsp. Shichimi (Japanese 7 spice red pepper mix)

Boil shrimp in hot water for 3-5 minutes. Peel & chop shrimp. Combine with Sriracha sauce, Shichimi and Shaka Sauce.

Shaka Sauce
|1 c. Best Foods mayonnaise
1 tsp. masago

Mix together mayonnaise and masago.
Wrap yaki nori around the sushi rice ball to form a cup and lay cooked shrimp inside cup. Fill with Spicy Shrimp mix.

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Double Shaka Spicy Shrimp Temaki
From the Kitchen of:
Chef Troy Teruya of Catch of the Day Sushi

2 oz. sushi rice
1/2 sheet yakinori
1 stick (1/2 oz) Japanese Cucumber (Kyrui)
10 sprouts Kaiware
1 slice (1/2 oz.) avocado
1 tsp. Spicy Shrimp mix (see previous recipe)
1 tsp. Spicy Tuna mix*

Sushi Rice
1 c. rice vinegar
1/2 c. sugar
1/8 c. rock salt
4-5 c. cooked rice

Combine rice vinegar, sugar and rock salt. Mix thoroughly into cooked rice.

Lay yakinori on a dry flat surface. Place 2 oz. sushi rice on one side. Place all ingredients on the top of the rice. Take the bottom corner of the nori to the top corner of the nori to form a 45 degree angle and continue rolling the wider or opening side of the sushi to form a cone.

*Spicy Tuna mix can be made the same as the spicy shrimp mix except you use ahi instead of shrimp.

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Shaka Crispy Shrimp Tempura Salad
From the Kitchen of:
Chef Troy Teruya of Catch of the Day Sushi

1-2 oz. toss greens (Nalo greens)
1 Tbs. furikake
Carrots & Daikon, shoe string cut for garnish
Shrimp Tempura, use no less than 21-25 size, up to 3-5 pcs.
Shrimp Tempura flakes for garnish
oil for frying
Tempura Batter- use instant

Shaka Special Recipe
Tropical Oriental Dressing
Yuzu
round onion
celery

Mix together Tropical Oriental Dressing, Yuzu, round onion and celery together.

Dip shrimp in Tempura Batter and cook in oil. Cook remaining batter in oil (Shrimp Tempura flakes). Set shrimp tempura and shrimp tempura flakes on the side to cool.

Add greens in a bowl. Add Shaka Special Recipe sauce on the rim of the bowl and not directly on the greens. Toss the greens and plate. Add cooled shrimp tempura. Sprinkle with flakes and furikake. Garnish with carrots and daikon.

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