We have had this Elder, Elder Tancayo in our ward for quite some time and he gets to go home to Hawaii tomorrow. As a send off/thank you and ward activity we had a Hawaiian Luau. His mom sent many items and he had the ward provide some as well and he did most the cooking himself. It was great, complete with whole pig roasted in a pit, poi, macaroni salad, and Salmon Lomi. I was asked to make the Salmon Lomi and the recipe has been requested quite a bit, so here goes. Also this recipe is for a mass amount adjust as needed :) His mother sent the salted Salmon so I'm not quite sure this is the same for the salmon but here goes...
Salmon Lomi
20 lbs tomatoes seeded and diced
2 1/2 bunches green onions diced
4 large white onions diced
5 cups salted salmon diced
Rinse salmon well and combine with the other ingredients. Mix well and allow to sit for 30 minutes prior to service.
Salted Salmon:
In a large baking dish spread a layer of Hawaiian Salt or Kosher salt. (Table salt will not work for this application, it needs to be a coarse salt) Rinse the salmon and pat dry. Apply another layer of Salt and be sure to have all sides covered with salt. Cover with plastic wrap and weigh down with another dish. Refrigerate for at least 24 hours and as long as 3 days. The longer the fish cures the more water is drawn out of the salmon resulting in a saltier and more heavier cured fish. Rinse well prior to use.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Monday, February 7, 2011
Monday, January 17, 2011
Shrimp Hash with a Bacon onion Balsamic vinaigrette
So we had this big get together dinner on Sunday with friends and it was great fun. It was a pot luck, I was to bring a side and dessert... So I brought Darwin's favorite goodies of his grandmothers...recipe will probably make its apperance here at some point, and I had 2 lbs of shrimp...so my mind was thinking what to do with this shrimp....I kid you not I went to sleep and dreamt about this wonderful yummy shrimp dish and woke up and decided it actually sounded quite tasty... so I made it and well lets just say my dear friend Michelle requested a tray full of it for her Birthday...which is in September.
Shrimp hash with a Bacon onion and Balsamic vinaigrette
3 large russet potatoes grated
1 T olive oil
1 meduim onion small diced
1/4 lb bacon diced
3 cloves garlic minced
2 lb shrimp
1/2 tsp cayenne pepper
1 tsp smoked paprika
1 T olive oil
salt and pepper
4 T reserve bacon fat...I know not the most healthy thing but Mmmmmmm
4-5 T balsamic vinegar
1/3 tsp white pepper
Start by marinating the shrimp in the paprika, cayenne salt and pepper and oil. Set aside. Fry the bacon and when about half way done add the onion and bacon, drain reserving the grease and allow to cool. On a griddle spread the olive oil out and press out the grated potatoes, basically you are making hashbrowns. Season to taste and cook till golden brown adn crisp then flip and cook through completely. In the pan that cooked the bacon and onions add the shrimp and cook completely. In a bowl add the bacon grease white pepper and whisk in the balsamic vinegar.
Cut your hashbrowns into squares, then top each one with 4-5 shrimp, top each square with about 1 tsp of the bacon mixture then drizzle with the vinaigrette, serve warm.... yummy!
Shrimp hash with a Bacon onion and Balsamic vinaigrette
3 large russet potatoes grated
1 T olive oil
1 meduim onion small diced
1/4 lb bacon diced
3 cloves garlic minced
2 lb shrimp
1/2 tsp cayenne pepper
1 tsp smoked paprika
1 T olive oil
salt and pepper
4 T reserve bacon fat...I know not the most healthy thing but Mmmmmmm
4-5 T balsamic vinegar
1/3 tsp white pepper
Start by marinating the shrimp in the paprika, cayenne salt and pepper and oil. Set aside. Fry the bacon and when about half way done add the onion and bacon, drain reserving the grease and allow to cool. On a griddle spread the olive oil out and press out the grated potatoes, basically you are making hashbrowns. Season to taste and cook till golden brown adn crisp then flip and cook through completely. In the pan that cooked the bacon and onions add the shrimp and cook completely. In a bowl add the bacon grease white pepper and whisk in the balsamic vinegar.
Cut your hashbrowns into squares, then top each one with 4-5 shrimp, top each square with about 1 tsp of the bacon mixture then drizzle with the vinaigrette, serve warm.... yummy!
Sunday, December 26, 2010
Clam Chowder
I remember growing up and it was tradition to have Clam chowder on Christmas Eve.. we did it for years and then we switched it to French Dip sandwiches because none of us kids would eat the clam chowder... Now that I have more developed tastebuds and a passion for food, I love clam chowder and we've decided to make it our Christmas Eve tradition. Of course I serve it with chicken strips so my kids will at least eat something that night! So I made it for Christmas eve and my oh my did it turn out good! Iwas even told by several of Darwin's family members thatit was better than their grandma's!!! yes, I can die happy now! I didn't really write out my recipe... but here is what I did.
1/2 lb bacon
3 leekes
2 stalks celery, small diced
1/2 cup flour
6 cans of diced clams, save the juice
2 T butter
2 cups chicken stock
1 T garlic minced
2 cups milk
5 large potatoes, peeled and diced
salt and pepper to taste
Start by dicing the bacon and cook till brown and crispy, drain and set aside. Now one might say, bacon in clam chowder? Won't that take away from the sweet chewiness of the clams?? But I tell yo trust me, it adds a nice smokiness to it and it is tasty!! Next slice the leeks in half then slice then place in a bowl full cold water to clean, the dirt will sink to the bottom and you can scoop out the leeks on to a dry towel. (I use leeks rather than onions because they add a suttle onion flavor) In a large stock pot, melt the butter, saute the garlic and leeks, add the celery and potatoes and cook for a few minutes. Add the bacon and flour. The flour should heavily coat all of the chunks of goodness, if it seems like you need more flour go ahead and add more. Add the drained clams. season with a bit of pepper. Add the clam juice and chicken stock, stir well to combine all of the flour. Add the milk and bring to a boil. Reduce heat to a simmer and allow to cook for at least 45 minutes. If it is too thick add more milk, too thin you can mix some flour and milk and combine it but be sure to bring soup back to a boil to get the full thickness. Season to taste and serve hot with crackers. Mmmmm Mmmmm good!
1/2 lb bacon
3 leekes
2 stalks celery, small diced
1/2 cup flour
6 cans of diced clams, save the juice
2 T butter
2 cups chicken stock
1 T garlic minced
2 cups milk
5 large potatoes, peeled and diced
salt and pepper to taste
Start by dicing the bacon and cook till brown and crispy, drain and set aside. Now one might say, bacon in clam chowder? Won't that take away from the sweet chewiness of the clams?? But I tell yo trust me, it adds a nice smokiness to it and it is tasty!! Next slice the leeks in half then slice then place in a bowl full cold water to clean, the dirt will sink to the bottom and you can scoop out the leeks on to a dry towel. (I use leeks rather than onions because they add a suttle onion flavor) In a large stock pot, melt the butter, saute the garlic and leeks, add the celery and potatoes and cook for a few minutes. Add the bacon and flour. The flour should heavily coat all of the chunks of goodness, if it seems like you need more flour go ahead and add more. Add the drained clams. season with a bit of pepper. Add the clam juice and chicken stock, stir well to combine all of the flour. Add the milk and bring to a boil. Reduce heat to a simmer and allow to cook for at least 45 minutes. If it is too thick add more milk, too thin you can mix some flour and milk and combine it but be sure to bring soup back to a boil to get the full thickness. Season to taste and serve hot with crackers. Mmmmm Mmmmm good!
Tuesday, November 16, 2010
Shrimp or Steak tacos
Alright there are a few post that go with this post. I posted on facebook today that I was off to make dinner and that if it was successful then I would post on my blog...well it was tasty. We had shrimp and steak tacos with a cilantro lime sauce and house salsa. Here is the marinades for the proteins and the salsa and sauce recipes are following posts. Hope you enjoy! we sure did!
Steak marinade for tacos
1/2 c soy sauce
1/4 cup white vinegar
splash lime juice
1 T cumin
2 tsp onion powder
1 tsp cayenne pepper
1 tsp paprika
2 T minced garlic
salt and pepper
2 lbs thin cut sirloin, fajita meat cut into thin strips
combine all in a bag and coat the steak completely. let marinate for at least 1 hour up to 8. remove from marinade and pat dry. Cook in a hot skillet for about 2 minutes then toss and cook for another minute or two depending on how thick it is cut.
Shrimp Marinade for Tacos
1 lb shrimp, peeled and de-veined
splash lime juice
splash of vinegar
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
salt and pepper
1/4 tsp cayenne pepper
1/4 cup olive oil
Combine all and coat the shrimp allow to set for 20 minutes. Drain the marinade and pat dry, cook in hot skillet till cooked about 3-4 minutes.
serve both the steak and shrimp in corn tortillas that have been lightly fired then formed into taco shells. top with the cilantro lime sauce(recipe follows), lettuce tomato and cheese. Serve along side the house salsa(recipe follows) and tortilla chips. Super yummy enjoy!
Steak marinade for tacos
1/2 c soy sauce
1/4 cup white vinegar
splash lime juice
1 T cumin
2 tsp onion powder
1 tsp cayenne pepper
1 tsp paprika
2 T minced garlic
salt and pepper
2 lbs thin cut sirloin, fajita meat cut into thin strips
combine all in a bag and coat the steak completely. let marinate for at least 1 hour up to 8. remove from marinade and pat dry. Cook in a hot skillet for about 2 minutes then toss and cook for another minute or two depending on how thick it is cut.
Shrimp Marinade for Tacos
1 lb shrimp, peeled and de-veined
splash lime juice
splash of vinegar
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
salt and pepper
1/4 tsp cayenne pepper
1/4 cup olive oil
Combine all and coat the shrimp allow to set for 20 minutes. Drain the marinade and pat dry, cook in hot skillet till cooked about 3-4 minutes.
serve both the steak and shrimp in corn tortillas that have been lightly fired then formed into taco shells. top with the cilantro lime sauce(recipe follows), lettuce tomato and cheese. Serve along side the house salsa(recipe follows) and tortilla chips. Super yummy enjoy!
Monday, September 20, 2010
Peanut Thai Noodles
Alright so this recipe is still a work in progress. I looked on line and got a few ideas but ran with it on my own and it still needs some tweeking, to be where I really like it. Everyone else seemed to enjoy it though...
1 pkg spaghetti noodles cooked al dente
1/2 cup peanut butter
2 T garlic
1/2 of an onion
1 green chile sliced
1/3 cup soy sauce
3 T oyster sauce or fish sauce would work too.
1 tsp ground ginger
1 T rice wine vinegar
1 1/2 cups chicken stock
1 tsp cayenne pepper
1 tsp red pepper flakes
carrots julienned
chicken strips (I had left over roasted chicken so I used that)
shrimp
other veggies and proteins what ever you perfer.
Saute the garlic and onion and chile in a bit of oil add the stock, vinegar, peanut butter, soy, oyster sauce, ginger and cayenne and flakes. Cook till melted and smooth. Adjust the heat as you perfer by adding more cayenne. Sir fry the chicken, carrots and other items and add the cooked spaghetti, toss with the sauce and serve with chopped peanuts, lime juice and Sriracha.
Overall it was tasty but I need to play around with it some more until I can consider it one of my favorites!
1 pkg spaghetti noodles cooked al dente
1/2 cup peanut butter
2 T garlic
1/2 of an onion
1 green chile sliced
1/3 cup soy sauce
3 T oyster sauce or fish sauce would work too.
1 tsp ground ginger
1 T rice wine vinegar
1 1/2 cups chicken stock
1 tsp cayenne pepper
1 tsp red pepper flakes
carrots julienned
chicken strips (I had left over roasted chicken so I used that)
shrimp
other veggies and proteins what ever you perfer.
Saute the garlic and onion and chile in a bit of oil add the stock, vinegar, peanut butter, soy, oyster sauce, ginger and cayenne and flakes. Cook till melted and smooth. Adjust the heat as you perfer by adding more cayenne. Sir fry the chicken, carrots and other items and add the cooked spaghetti, toss with the sauce and serve with chopped peanuts, lime juice and Sriracha.
Overall it was tasty but I need to play around with it some more until I can consider it one of my favorites!
Monday, September 13, 2010
Fish N' Chips
Tonight I'm making Fish N' Chips with some beautiful Cod I bought.
Here is the Batter:
1 cup flour
1 cup milk
1 tsp salt
1 tsp baking powder
1 egg
seasonings to taste, I used some garlic and cayenne
combine all and let sit for at least 20 minutes. Coat the fish in the batter and fry.
For the chips I just took some potatoes from MY GARDEN!! I know surprising! and peeled them and tossed them in some flour and fried them for about 4 minutes before I did the fish. Once the fish was cooked I tossed the chips back in the oil for a second fry and then tossed with some seasoned salt when they came out.
Serve with homemade fry sauce and homemade tartar sauce. So yummy!
Here is the Batter:
1 cup flour
1 cup milk
1 tsp salt
1 tsp baking powder
1 egg
seasonings to taste, I used some garlic and cayenne
combine all and let sit for at least 20 minutes. Coat the fish in the batter and fry.
For the chips I just took some potatoes from MY GARDEN!! I know surprising! and peeled them and tossed them in some flour and fried them for about 4 minutes before I did the fish. Once the fish was cooked I tossed the chips back in the oil for a second fry and then tossed with some seasoned salt when they came out.
Serve with homemade fry sauce and homemade tartar sauce. So yummy!
Wednesday, July 28, 2010
Crab Bread
This is one of the best things ever! I love it and it is so simple!!
1 loaf french bread
1 clove garlic
1 pkg garden veggie cream cheese
1 lb shredded crab
2 cups monteray Jack cheese, grated
Split the french bread in half and rub with garlic. Spread cream cheese over bread then top with crab, then top with cheese. Broil in oven till golden brown and cheese is melted.
1 loaf french bread
1 clove garlic
1 pkg garden veggie cream cheese
1 lb shredded crab
2 cups monteray Jack cheese, grated
Split the french bread in half and rub with garlic. Spread cream cheese over bread then top with crab, then top with cheese. Broil in oven till golden brown and cheese is melted.
Tuesday, March 2, 2010
Birthday Dinner
Lemon Garlic Shirmp
12 jumbo shrimp
2 T garlic, minced
1 T lemon juice
1 T olive oil
black pepper and salt to taste
Marinade the shrimp for at least an hour in the lemon juice and garlic and salt and pepper. Heat the olive oil in a skillet and add shrimp. Cook about 3 minutes per side just till pink and curled.
12 jumbo shrimp
2 T garlic, minced
1 T lemon juice
1 T olive oil
black pepper and salt to taste
Marinade the shrimp for at least an hour in the lemon juice and garlic and salt and pepper. Heat the olive oil in a skillet and add shrimp. Cook about 3 minutes per side just till pink and curled.
Monday, February 22, 2010
Nemo?
So I decided to fix salmon on Sunday and I had a good amount of it so I thought I would prepare it in two different marinades. While I was getting it ready Denver came and asked what it was I told him its Salmon, he was like whats Salmon I told him it is a fish, he replied like Nemo? Isaid yep like Nemo. Well next thing I know he is running up stairs telling Porter we are eating Nemo for dinner! Porter comes running down the stairs NOOOOOO don't eat Nemo! It was funny and no he refused to try Nemo! Oh well
Maple Teryaki Glazed Salmon
2 lbs Salmon
1/3 cup maple syrup
1/3 cup apple juice
3 T soy sauce
1 T garlic, minced
1/2 onion, finely diced
Combine all ingredients and coat salmon, refrigderate over night before cooking. Remove from marinade and place on a baking sheet covered in tin foil. broil on top rack of Oven for 12-15 minutes till moist and flaky. You can savesome of the reserve marinade and bast a few ties during the cooking process.
Lemon Pepper Garlic Salmon
2 lb Salmon
3 T lemon pepper
3 T lemon juice
2 T garlic, minced
1 T ground black pepper
2 tsp salt
juice from 4 lemons, fresh (really does make a difference)
4 T olive oil
1 T garlic powder
prepare the marinade by whisking all of the ingredients together. Place in bowl or bag and add salmon. I also tossed in the lemons from the juice coat the salmon. Place in fridge and allow to marninade for 2 hours. I wouldn't recommend marinating this over night because of all the acid from the lemon, will end up actually cooking the salmon and creating a sevice. Place on baking sheet and Broil on top rack of oven for 12-15 minutes till moist and flaky. You can also baste with marinade or place slices of lemon on top of the fish.
Maple Teryaki Glazed Salmon
2 lbs Salmon
1/3 cup maple syrup
1/3 cup apple juice
3 T soy sauce
1 T garlic, minced
1/2 onion, finely diced
Combine all ingredients and coat salmon, refrigderate over night before cooking. Remove from marinade and place on a baking sheet covered in tin foil. broil on top rack of Oven for 12-15 minutes till moist and flaky. You can savesome of the reserve marinade and bast a few ties during the cooking process.
Lemon Pepper Garlic Salmon
2 lb Salmon
3 T lemon pepper
3 T lemon juice
2 T garlic, minced
1 T ground black pepper
2 tsp salt
juice from 4 lemons, fresh (really does make a difference)
4 T olive oil
1 T garlic powder
prepare the marinade by whisking all of the ingredients together. Place in bowl or bag and add salmon. I also tossed in the lemons from the juice coat the salmon. Place in fridge and allow to marninade for 2 hours. I wouldn't recommend marinating this over night because of all the acid from the lemon, will end up actually cooking the salmon and creating a sevice. Place on baking sheet and Broil on top rack of oven for 12-15 minutes till moist and flaky. You can also baste with marinade or place slices of lemon on top of the fish.
Tuesday, February 16, 2010
Left-over Lobster
So since Darwin isn't a shell fish fan, (I know terrible huh?) I had the wonderful job of devouring 2 lobster tails all myself on Valentine's day. Well on top of all the other food I only ate about 2/3rds of one so today I decided to make myself a Maine classic and have a lobster roll and let me just say it was fabulous! Here's what I did but I of course only made a small batch for my lonesome self. I just wish I would have had one of the east coast hotdog buns to finish it off.
Lobster Rolls:
4 cups steamed Lobster, chunks
1 cup mayo
2 ribs celery, small diced
1 bunch green onions, chopped
2 T dijon mustard
juice from one lemon
1 T fresh parsley, chopped
2 T fresh basil, chiffonade*
1 tsp salt
1/2 tsp black pepper
Gently mix all ingredients till evenly coated, serve on warm rolls.
* I used basil but tarragon would be excellent too.
Lobster Rolls:
4 cups steamed Lobster, chunks
1 cup mayo
2 ribs celery, small diced
1 bunch green onions, chopped
2 T dijon mustard
juice from one lemon
1 T fresh parsley, chopped
2 T fresh basil, chiffonade*
1 tsp salt
1/2 tsp black pepper
Gently mix all ingredients till evenly coated, serve on warm rolls.
* I used basil but tarragon would be excellent too.
Sunday, February 14, 2010
Valentine Dinner
Broiled Lobster tails:
2 frozen lobster tails, thawed
1 T garlic, minced
1/2 cup butter
1 T olive oil
2 wooden skewers
Preheat broiler. Use kitchen shears to cut through the top shell of the lobster. Slice down the middle of the lobster tails down about a 1/2 inch. Skewer each tail so that it won't curl during cooking. In a saute pan melt butter and saute the garlic. Add olive oil. Brush the lobster with garlic butter and place on pan. Cook for 10-15 minutes until the lobster is opaque and cooked through. serve with remaing garlic butter.
2 frozen lobster tails, thawed
1 T garlic, minced
1/2 cup butter
1 T olive oil
2 wooden skewers
Preheat broiler. Use kitchen shears to cut through the top shell of the lobster. Slice down the middle of the lobster tails down about a 1/2 inch. Skewer each tail so that it won't curl during cooking. In a saute pan melt butter and saute the garlic. Add olive oil. Brush the lobster with garlic butter and place on pan. Cook for 10-15 minutes until the lobster is opaque and cooked through. serve with remaing garlic butter.
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