Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: March 28, 1998
Ginger, Ginger Steamed Mussels
Serves 6
6 lbs mussels
2 cups light clam stock
1 cup Sonoma Gallo Chardonnay
2 Tbs shallots, minced
2 Tbs fresh ginger, minced
1 Tbs fresh garlic, chopped
2 Tbs parsley, chopped
2 Tbs butter
salt and pepper to taste
1 cup fresh tomato, diced & seeded
(about 2 medium tomatoes)
garnish with 1/4 cup green onions,minced
& cilantro
Clean and scrub the mussels and pull
off the ³beard² or filaments.
Place Sonomo Gallo Chardonnay, shallots,
ginger, garlic, parsley, butter into large
pot and bring to a boil. Add mussels.
Season with salt and pepper. Cover and
bring to a boil until the mussels are
thoroughly cooked. Remove mussels
and place on a serving platter.
Reduce the liquid to half. Fold in the diced
tomato, green onion and cilantro. Pour over
the mussels and serve.
Great with garlic bread!
Serves 6
2 lbs boneless chicken leg meat
2 cups coconut milk
2 cups fresh spinach, cooked & drained
(or 2 cups canned spinach)
salt, to taste
Cut chicken into 2 inch pieces. Place chicken
in pot. Cover. Simmer over low heat for 10-15
minutes. Add coconut milk and cook for 30
minutes or until tender. Add the cooked and
drained spinach. Add salt to taste. Simmer f
or 5 minutes.
Sauteed Clams, Shrimp
and Scallops with Black Bean Sauce
36 fresh clams with shells
1/2 lb scallops
1/2 lb shrimp
1 1/2 Tbs peanut oil, for frying
Ingredients A
1 Tbs garlic, minced
1 Tbs ginger, minced
3 Tbs dau see (fermented black beans), washed,
drained & mashed
1 cup mixed vegetables, julienne
Ingredients B
1 Tbs sugar
3 Tbs shoyu
1 Tbs garlic chili sauce
Place clams in mixture of 1/3 cup salt to
1 gallon of cold water. Let stand for 15
minutes. Rinse and repeat again. Thoroughly
scrub shells with a brush. Place clams in a
large steamer and steam for about 5 minutes.
Use approximately 1 cup of water in steamer.
Save liquid after steaming.
Using high heat, heat large skillet or wok.
Add peanut oil. Add ingredients A. Toss-fry
for about 1 minute. Mix ingredients B and stir.
Add steamed clams, shrimp, and scallops.
Stir constantly. Cook for approximately 4
minutes on high heat.
Serve in a large bowl garnished with
Chinese parsley.
Sweet Potato Coconut Casserole
4 cups sweet potatoes, mashed
1/2 cup coconut milk
1/3 cup butter
1/2 cup milk
1/3 cup fresh coconut, grated
1/3 cup macadamia nuts, toasted &
chopped
1/3 cup brown sugar
2 Tbs butter, melted
Preheat oven to 325oF. Whisk potatoes,
sugar, butter, milk until light
and fluffy. Pour into a 2 quart lightly
oiled casserole.
Mix coconut, macadamia nuts, brown
sugar and melted butter. Sprinkle on
top of the sweet potatoes. Bake for 1-hour
or until potatoes are heated through and
top is crunchy.
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