Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: December 12, 1998
Chef Elmers Dungeness Crab Boil
1/4 lb sweet potato - large dice
1/4 lb taro - large dice
1/2 doz. clams
3 pcs. large shrimp - shell on
1/4 lb mussels - shelled
1 each dungeness crab - quartered
1/4 lb shiitake mushroom caps
1 piece Portuguese sausage
1 large piece cheese cloth
3 garlic bulbs
Place all ingredients in cheese cloth and place in
poaching liquid for 5 -7 minutes. Remove from liquid,
open cheese cloth and place ingredients in a
serving bowl. Enjoy!
Poaching Liquid:
2 gal. water
2 pc. lemongrass - smashed
2 heads garlic
4 kaffir lime leaves
1 lemon, cut in 1/2
1 finger ginger, smashed
2 oz hawaiian chili peppers
2 oz paprika
2 oz creole spice
Hawaiian salt to taste
In a stockpot, pour water and all ingredients and
bring to a boil. Let simmer for at least 5 minutes
to incorperate the flavors.
Smoked Salmon Sausage
with Red Tobikko Sour Cream,
Dried Opae Cucumber Salad
1/4 lb sliced salmon pastrami
1 Tbs minced caper
3 oz cream cheese (room temp)
1 oz red tobikko (flying fish roe)
3 oz snow crab meat
2 oz minced onion
1 Tbs lemon juice
salt & pepper to taste
Mix cream cheese, snow crab and capers thoroughly.
Fold in the remainder of the ingredients and season.
Place sliced salmon on film wrap. Add 1 oz of
mixture to center of salmon. Roll similarly to
sushi rolls, tighten ends and chill to firm.
Cucumber Dried Opae Salad
2 oz thinly sliced cucumbers
1 tsp olive oil
1 oz fine julienne carrots
salt & pepper to taste
1 tsp garlic chili sauce
Seed and half the cucumbers. Add all ingredients
and season to taste.
Balsamic Chili Pepper Syrup
3 cups balsamic vinegar
1/4 tsp chili pepper flakes
2 Tbs sugar
Combine and reduce till a syrup consistency
is reached over medium low
heat. Do not burn.
Tobikko Sour Cream
1 cup sour cream
1 tsp lemon juice
2 Tbs tobikko salt & pepper to taste
Combine all ingredients and chill.
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