Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: August 10, 1996
Hawaiian Cioppino
1 1/2 lbs firm white fish (Mahimahi, Ahi, Ono)
1/2 lb shrimp (21-25) or lobster
2 cups clam juice
21/2 cups water
1 cup white wine
Juice of 1 lemon
1/2 lb clams or mussels
1/2 cup olive oil
1 Maui onion, thinly sliced
1 cup celery, thinly sliced
1 cup julienne bell peppers (assorted colors)
1 Tbs minced garlic
1 Tbs minced ginger
1 tomato, diced
1/4 cup fresh basil, chopped
Pinch saffron
Taro - steamed and cut into chunks
Sweet Potato - steamed and cut into chunks
INSTRUCTIONS
1. Cut fish into 1-inch cubes. Remove shell and devein shrimp.
2. In a large pan add olive oil, garlic, ginger, and seafood. Saute
briefly. Add tomato, onions, celery, bell peppers, white wine,
clam juice, water, crushed chili peppers, and saffron.
3. Bring to a boil. Add cooked taro and sweet potatoes.
4. Bring back to another boil and cook about 10 minutes, until
the seafood is just cooked. Enjoy!
Island Braised Lamb Shanks
Serves 6 to 10
3 lbs lamb shanks
1/2 cup vegetable oil (reserve 4 Tbs for later use)
4 cloves minced garlic
8 cups chicken broth or stock (or enough to cover meat)
1/2 tsp ground Five Star Spice
1/2 cup Chinese parsley
5 Tbs dry sherry
2 Tbs brown sugar
1 finger fresh ginger root, sliced
5 Tbs shoyu
1/2 cup julienne onions
1/2 cup julienne celery
1/2 cup julienne red bell pepper
1/2 cup julienne yellow bell pepper
4 Tbs cornstarch blended well with
3 Tbs water for thickening
INSTRUCTIONS
1. In a large stockpot brown lamb shanks with garlic in
1/2 cup oil (reserving 4 Tablespoons of oil for later use).
Cook until golden brown, about 6-8 minutes over medium
high heat. Cover meat with chicken broth, then add Five Star
Spice, Chinese parsley, sherry, brown sugar, ginger, and shoyu.
2. Bring to a boil, then cover with foil or oven-proof lid and
place in 350-degree oven. Braise for about 1 hour, or until
tender. Remove lamb and strain stock. Set stock and lamb
aside and keep warm.
3. In a large skillet, heat 4 Tablespoons oil over medium high
heat and stir-fry onions, celery, and peppers for about 2 or
3 minutes. Add stock and bring to a boil. While it's boiling,
add cornstarch mixture and cook until thickened.
4. Arrange shanks nicely on a platter with noodles or rice,
then cover with vegetable/sauce mixture. Enjoy!
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