Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: October 12, 1996
SAM'S "TRICK OR TREAT"
PUMPKIN SOUP
Makes about 1/2 gallon
1/2 tsp minced garlic
2 tsp minced ginger
1/2 cup Maui onion, diced 1/4" pcs.
1/2 cup carrots, diced 1/4" pcs.
1/2 cup celery, diced 1/4" pcs.
1/2 cup green onions, diced 1/4" pcs.
1/2 pound fresh pumpkin, cubed
2 quarts chicken stock
1 cup heavy cream
1 Tbs butter
salt and pepper to taste
fresh whipped cream, for garnish
ground cinnamon, for garnish
Saute garlic, ginger, celery, carrots, onions, and green onions in
butter. Add pumpkin and chicken stock, bring to boil, reduce heat
and simmer until tender. Remove solids and puree in a blender
while adding enough liquid to achieve the desired consistency.
Return to pot, add heavy cream and blend well. Heat until soup
is hot, but not boiling. Adjust seasoning with salt and pepper.
Garnish with a spoonful of fresh whipped cream and sprinkle of
cinnamon. Serve in carved out pumpkin shell for a fun twist.
FRESH AHI
CLUBHOUSE SANDWICH
2 / 2 oz Ahi filets per sandwich, marinated,
then grilled or sauted in wok
Marinade (one portion makes about 1 cup):
1/2 cup shoyu
1/4 cup light salad oil
2 Tbs mirin (Japanese sweet wine)
1/4 tsp sesame oil
1/2 Tbs cilantro (Chinese parsley) minced
2 Tbs green onions, thinly sliced
1 Tbs garlic, minced
1 Tbs ginger, minced
1/2 tsp salt
1/4 tsp white pepper
1 1/2 tsp brown sugar
1/2 tsp ground Five Star spice
1 Tbs black sesame seeds
1 pinch dried red pepper flakes
or 1 Hawaiian chili pepper
Combine all marinade ingredients and blend well, to taste.
Marinate Ahi filets in mixture for five minutes, or less, then
remove fish and set aside.
Sandwich Ingredients:
1 slice of fresh pineapple, peeled and skinned
3 pieces of sourdough bread, toasted mayonnaise to spread
lightly on toasted bread
1 piece of butter leaf or manoa lettuce
2 slices fresh tomato
2 pieces cooked bacon
2 pieces sliced ripe avocado
1 small bunch radish sprouts
Method: Grill fresh fish and pineapple, or place marinated
fish and pineapple in wok that has been heated with 1/4 tsp
light vegetable oil. Sear Ahi on the sides to medium rare.
Separately sear pineapple on both sides. Toast 3 pieces of
bread, apply mayonnaise very lightly on all one side of all
three slices. Start the layering process.
First layer: One slice of toasted bread, Ahi, pineapple,
radish sprouts
Second layer: One slice of toasted bread, lettuce, tomato,
bacon, avocado
Last layer: third slice of toasted bread. Insert four
toothpicks in quarter sections, then slice. Serve with taro
chips.
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