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NANI
Lokahi
USA
292 Posts |
 Posted - 02/15/2008 : 2:58:32 PM
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With Chef Elmer Guzman's Blessing I am going to share the menu and recipes from camp the cooking clas was deffinatly the Cherry on the top of my week. Can not wait to make the new dishes for my husband he arrives in Hawaii tomorrow! So here is the menu
Friday February 8, 2008
The Aloha Music Camp presents:
An Afternoon With
Chef Elmer Guzman
Menu
Ahi Limu Poke
Steamed Hawaiian Uhu with mixed Seafood and Vegetable Medley
Island Style Banana Lumpia with Coconut Cream Sauce
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"A hui hou kakou, malama pono".
Nancy |
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NANI
Lokahi
USA
292 Posts |
Posted - 02/15/2008 : 3:00:04 PM
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Ahi Limu Poke
6oz. diced ahi
1oz. rough chopped ogo
1/8 c. diced onion
1/8 c. green onion
Hawaiian salt to taste
Inamona to taste
Chili pepper flakes to taste
Procedure: Combine all ingredients in a bowl and chill.
Thanks to Sonny Lim we also had Opihi to add to our Poke to make it a truly ONO experience
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"A hui hou kakou, malama pono".
Nancy |
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NANI
Lokahi
USA
292 Posts |
Posted - 02/15/2008 : 3:00:56 PM
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Steamed Uhu with mixed Seafood and Vegetable Medley
2 each manila clams
3 oz. uhu fillet (can use any firm fish )
1 oz. Portuguese sausage (can be omitted)
10z. raw 16/20 shrimp
2 oz. Bok Choy Cabbage
1 oz. sliced onions
1 T. diced tomatoes
1 oz. sliced shiitake mushrooms 12 oz. cilantro
1 oz. butter
Soy sauce and sesame oil to taste Chili flakes (optional)
1 sheet of aluminum foil
Procedure: Place foil on table.
Place Bok Choy Cabbage, shiitake mushrooms, tomatoes, onions on center of foil, followed by seafood, then finished off w/remaining ingredients.
Wrap mixture by grabbing the top and bottom of foil and making crease to seal then fold in the ends. Place on grill for 10-12 minutes and serve.
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"A hui hou kakou, malama pono".
Nancy |
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NANI
Lokahi
USA
292 Posts |
Posted - 02/15/2008 : 3:02:29 PM
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Island Style Banana Lumpia
1 each banana cut in 1/2 length wise ( 1 large plate for cut banana)
8 pieces lumpia wrappers (Menlo Brand) They look like egg roll skins
Egg wash
1t. Cinnamon
1 c. granulated sugar
1 gallon frying oil
Coconut cream sauce 1 qt. coconut milk
1 oz. ginger slice
1 c. granulated sugar Cornstarch mix to thicken
Procedure: heat fryer oil to 350 degrees
Place lumpia wrapper on table, point side down.
Place a half of banana in the center of wrapper, fold by rolling upwards 1/2 way stop fold ends in, then proceed rolling the rest of the way.
Seal the lumpia with the egg wash Deep fry for 2-3 minutes and set aside
Roll in Cinnamon, sugar mixture. (optional)
In a sauce pan bring coconut milk, ginger, and granulated garlic to a boil. With the cornstarch slurry slowly thicken mixture to desired thickness.
For non fried Lumpia Chef Elmer suggested wrapping banana in Filo Dough and baking not the same but close for those that can not have fried foods
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"A hui hou kakou, malama pono".
Nancy |
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NANI
Lokahi
USA
292 Posts |
Posted - 02/15/2008 : 3:03:44 PM
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| Hope everyone has as much fun cooking and eatting as we did! The Lumpia were ONO! Glad I do not have access to them all the time! |
"A hui hou kakou, malama pono".
Nancy |
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Mark
Ha`aha`a
USA
1628 Posts |
Posted - 02/16/2008 : 09:30:10 AM
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I can personally attest to the ono-ness of all of Chef Guzman's recipes... and so can my opu.
Mahalo nui to Chef Guzman and his assistants Mike, Samantha and Grace. And mahalo to all who participated. Nice of Chef to share the recipes, eh?
One thing: Chef made the point that you can substitute just about any fish for the uhu-- he said salmon works very well.
Chef Guzman's class was facilitated and sponsored by Tom Kraft of Norpac Fisheries Export; he provided all of the amazing ahi (maybe $700 worth!) as well as the uhu, clams, etc, gratis, so our group could enjoy this amazing experience. Yep, Sonny's opihi made it even better.
I spoke with Tom yesterday, and he wants to do it again. Watch this space- we are going to try and add the class into the June schedule. (Of course, now that Nani posted all the recipes, we will have to come up with something different-- didn't think that one through....)
Happy eating!
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Edited by - Mark on 02/17/2008 09:44:02 AM |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 02/17/2008 : 01:24:33 AM
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Nancy & Chef Elmer - thank you for the recipes. Sounds like that portion of the camp was a definite hit.
Tell me -- did you mainlanders eat RAW opihi? Like, I mean, fresh, alive, raw, opihi? Everyone who eats it says it is absolutely wonderful, but I don't know about the raw part of it.....
Did Sonny pick the opihi for you? Kinda dangerous for such an esteemed musician.
If anyone wants, e-mail me. I've got a fantastic recipe for a soy sauce replacement that is salt free. However, it does take absolutely like soy sauce. It is amazing! Those on low-sodium diets know how very much sodium in soy sauce. This recipe lets you eat food that you may miss otherwise. It really is amazing how good this is. |
Me ke aloha
Malama pono,
Wanda |
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JeffC
Lokahi
USA
189 Posts |
Posted - 02/17/2008 : 08:02:16 AM
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The cooking class was a huge hit. Chef Elmer was fantastic. Lots of fun. No sleight on camp food, but the meal we made was the best of camp!
Yes, we ate raw opihi and poke, and sashimi (raw and raw) and they were all awesome. And yes Sonny picked the opihi. Inherently dangerous, but he seemed to know exactly what he was doing. A run in with a door the previous week proved to be more perilous for the esteemed musician. He was doing some handiman work and the door slammed on his index and middle fingers splitting his nails longitudinally. He had to have acrylic nails glued on so he could play at camp.
All was well. He sounded great... And we ate like Ali`i.
Jeff |
Jeff
Making Trout Country safe for Slack Key! |
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