Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: March 27, 1999
Sam's Bambucha Seafood Pot Pie
Pot Pie Broth:
1 Tbs garlic, minced
1 Tbs ginger, grated
1 cup onions, sliced
1 cup celery, sliced
2 cups stewed tomatoes
2 cups clam stock
1 Tbs saffron
salt & pepper to taste
3 Tbs butter
Pot Pie Filling:
2 oz fresh spinach
3 oz shiitake Mushrooms
4 oz king crab
3 each shrimps, scallops & clams
2 oz fresh fish
salt & pepper to taste
cilantro, finely chopped, add to taste
1 Tbs green onions, chopped
3 oz sweet potatoes, cooked and chopped
ready-made puff pastry or pie dough
Pot Pie Broth: In a wok, brown garlic & ginger.
Add onions, celery and stewed tomatoes. Add stock and saffron and bring to a boil.
Add salt & pepper to taste. Top off with butter and simmer.
Pot Pie Filling: In a baking dish layer spinach, mushrooms and mixed seafood.
Add salt and pepper to taste. Scatter in green onions and sweet potatoes.
Pour in prepared broth to cover pot pie filling.
Cover dish with ready-made puff pastry or pie dough.
Seal sides of dough to baking dish.
Bake at 350 degrees for 30 minutes or until pie top is golden brown.
Baked Luau Oysters
3 eggs
1 Tbs white wine
salt to taste
2 Tbs Luau Leaves, cooked
12 oysters, on half-shell
1 tsp ginger, minced
1 tsp garlic, minced
1 tsp cilantro, finely chopped
1 Tbs green Onions, chopped
Whip eggs and wine together. In a double-boiler, cook egg
mixture stirring constantly. Add salt and white pepper to taste.
When egg mixture is about done, stir in cooked luau leaves.
Remove mixture from double-boiler. Arrange oysters on a platter.
Sprinkle oysters with a little bit of ginger, garlic, cilantro and green onions.
Scoop a spoonful of egg-luau sauce to cover each oyster.
Pop oysters into the broiler for a couple of minutes, or until tops are brown.
Ready to serve!
Send questions, comments, suggestions
to suresave@suresave.com
|
