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Hawaiian Recipes


hawaiian recipes

Grilled Ahi Tuna

Marinade:
1/2-cup sesame oil
1/2-cup vegetable oil
1/2-cup soy sauce
1/2-cup rice wine (sweet mirin)
Chopped green onions
(Optional) 1 tbsp peeled, thinly sliced ginger
2 medium cloves
Coarsely chopped garlic
Juice of 2 limes
Marinade: Combine oils,
Soy sauce, wine, ginger,
Garlic onion and limejuice
Place in a covered container refrigerate at least 3 hrs to overnight. Taste and adjust if necessary.

Fish:
2oz sesame seeds
Ahi tuna fillets 6-8 oz each
Lime slices for garnish

Preheat oven to 300 degrees. Toast sesame seeds on cookie sheet for 3-5 minutes.
Preheat grill or broiler for 20 minutes. Place tuna fillets in an 11x7x2" pan Pour the marinade over the tuna, reserving 1/3 cup to spoon over the finished fish. With a little vegetable oil on a clean cloth, wipe the preheated grill from the back to the front. The grill will be the right temperature if you can place your hand over the white ash coals, about 1" from the grill and count "one-one-thousand". Measure tuna at the thickest point and cook 8 minutes to the inch for medium. Turn the fillets and brush on some of the marinade while the fish is cooking. Serve on a warm platter with lime slices, top with green onions if desired and add a dusting of sesame seeds and the reserved marinade, heated if desired.


hawaiian recipes

Seaweed Soup

1 package Dried nori (laver seaweed)
2 - 3 eggs (beaten)
1 can Chicken stock
1/4 tsp Sugar
1 tsp Salt (or to taste)
1 dash White or black pepper
2 stalks Green onions (minced)
1 tsp Dark sesame oil
1 small can slice bamboo shoots
1 small can slice water chestnuts
1/2 lb Ground pork (optional)
2 Tbsp Corn starch and cold water to thicken

Boil 1 can of chicken stock, with 2 - 3 cans water. My preference is to use either two chicken legs or 1 breast boiled in water and use the stock for a base. Then shred the meat for added flavor. Ground pork may be added but not necessary. Add the rest of the ingredients except for the beaten eggs. Bring ingredients to a boil and drizzle the eggs slowly to create an egg flowering effect. Then add the cornstarch with cold water to thicken. Green onions and sesame oil should be added at the end right before serving.

Soups are customarily served as a tradition at most Chinese banquets or meals. Seaweed soup is a common favorite and is a good source of iodine.


hawaiian recipes

Hawaiian Grilled Scallops with Ginger-Lime Sauce
Serves 4 - 6

1 ½ lb Scallops (10/20 count)
½ cup Olive oil
2 tsp. kosher salt
2 tsp. Pepper
1 cup Ginger-lime sauce
2 Tbsp. Fresh parsley – chopped
1 ea. Lime - sliced
Begin by soaking 8” bamboo skewers in water for 30 minutes. Rinse scallops and thread on skewer so they lie flat. Pat dry and brush with olive oil; season with salt and pepper. Place scallops on a greased hot grill. Cook turning once until scallops are done (about 4 -7 minutes). Transfer to a serving dish and top with Ginger-lime sauce. Garnish with chopped parsley and lime slices.

Ginger-Lime Sauce

Yields 1 cup

½ cup Clam juice
½ cup White wine
2 Tbsp. Fresh limejuice – from one lime
2 Tbsp. Shallots – minced
1 tsp. Ginger – peeled and minced
¼ tsp. Lime zest – minced
½ cup Heavy whipping cream
4 Tbsp. Butter – unsalted, chilled
In a sauce pan over medium high heat add clam juice, white wine, limejuice, shallots and ginger. Reduce liquid by half. Add lime zest, cream and reduce to ¾ cup. Turn down to low and while stirring add the butter one tablespoon at a time until butter is incorporated.


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