Best Chef Sams Award Winning Seafood Laulau Recipes

LAULAU

Steps:

• Wash and drain lu'au and ti leaves, removing stem and fibrous part of vein. Rub salt over pork chunks and divide into six parts. Cut fish into small chunks and divide into 6 parts.
• Place 6-8 lu'au at one end of ti leaf. Top with one part of pork and one part of fish, then cover with 6-8 more lu'au until meat and fish are completely wrapped. Roll ti leaf up tightly. Wrap another ti leaf in the opposite direction to form a flat bundle, and tie with string. Repeat with the other five parts of pork and fish until you have six laulaus. Steam 3-4 hours, making sure to add more water when needed.

SEAFOOD PILAU

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix ketchup, Worcestershire, sugar, coconut milk, water, and hot sauce. Set aside.
• Heat a large skillet over high heat. Saute vegetables in the olive oil; first the carrots, then onions, red peppers, garlic, and last, the thyme. Saute until fragrant. Turn the cooked vegetables out onto a dish.
• Reheat skillet, adding more oil if necessary. Saute cod until almost done, add to vegetables.
• Reheat the skillet. Add the ketchup mixture, and bring to a boil. Add back the vegetables and cod. Stir in the rice, mixing well. Keep moving the rice, like a stir-fry.
• After a few minutes, add the crawfish, pigeon peas, and the scallions. Season, to taste. Scatter the shrimp on the top of the rice. Cover the skillet and put it into the oven for about 15 minutes. Cook until shrimp are opaque, and slightly curled.

CHARMOON'S AWARD WINNING GRILLED PORTOBELLOS

Steps:

• Prepare a fire for grilling, if using coals, or set up a gas grill.
• Clean the portabello mushrooms: cut off and discard the dirty stalk bottoms before turning the mushroom upside-down, to prevent loose dirt from falling onto the gills. Then, invert the mushroom (cap down), and remove the remaining stalk by cutting off the base of the cap. Set aside for later use.
• With a cleaning brush, remove any loose dirt from the cap, and the underside. For a final cleaning, wipe the cap with a moistened towel. Lay the caps, gills down, on a cutting board. Cut through the caps to make cross section slices about 1/3 inch thick. Pile slices on a plate or tray.
• Vigorously shake the marinade in the jar, then pour into a large bowl.
• Brush the grill lightly with olive oil.
• With tongs, grab 1 1/2 mushrooms worth of mushroom slices, and immerse briefly into the bowl of marinade. Loosen the tongs somewhat and quickly stir/swish the mushrooms around, to let all surfaces of the mushroom get coated. Then immediately pull the slices out, allow to drip-drain for a moment over the bowl, and spread, cut surfaces down, onto the grill.
• Note: it is very important to not let the mushrooms sit too long in the marinade?the gills will get soggy, and the end result will be ruined. Grill the mushrooms until well browned on one side. Baste the upper sides with the marinade, and turn. Cook until second side is well grilled. (Total cooking time is 4 to 8 minutes, depending on fire temperature, the mushroom slice-thickness, and desired doneness.)
• Remove mushrooms from the grill onto serving plate. Repeat with the remaining mushroom slices. Cool briefly, and enjoy!
• Mix all the liquids into a sauce pan, and bring to a high simmer. While heating, coarsely chop the garlic and ginger, and stir into the heating liquid. Cook at a high simmer, uncovered, for a bout 20 minutes, stirring occasionally. Remove from heat, and allow to cool. Pour into a glass jar, seal with a tight lid, and refrigerate overnight. (Marinade can be used immediately, but flavors will improve overnight).

L AND L COOKING CREW'S AWARD WINNING RIBS

Steps:

• Dry Rub:
• Combine finely ground spices including paprika, seasoning salt, red pepper, black pepper, plain salt, garlic powder, dry mustard, chili powder and oregano. Mix the dry ingredients together in a shaker and adjust amounts to suit individual taste.
• Ribs:
• Apply a heavy coat of rub to each slab of ribs. Heat the charcoal in a smoker to 220 degrees F. Put the ribs in the smoker and cook for 6 hours until meat is tender.
• When the ribs are cooked thoroughly, apply a coat of tomato based barbeque sauce with a soft brush and serve.