2 Lbs. Ground Pork (Try finding Local, Pasture-Raised If Can)
1/2 Cup Diced Green Onions
1 Cup Diced Cilantro
1 Cup Diced Carrots (OPTIONAL)
1 Cup Diced Onion
1 Packet of Lumpiang Shanghai Seasonings
1 Packet Lumpia Wrapper (SPRING ROLL SKIN)
3 TO 6 Cups Vegetable OilL
1/2 Cup Flour
1/4 Catalina Dressing
2 Tablespoons Dijon Mustard
1 Tablespoons Lime or Lemon Juice
Consult the video above if you have questions about the directions.
In a mixing bowl, combine all the ingredients with the pork and 1 raw egg. Mix Well.
Pull apart the lumpia wrapper and lay one on a table in a diamond position. Put about 1 to 1 1/2 tablespoons of the mixture on the lumpia wrapper, from one corner of the wrapper to the other, horizontally in the center.
Wrap the wrapper around the mixture tightly. Watch the video for the technique. Break the remaining egg into a small bowl and use that to seal the edges on the lumpia roll.
Cut the wrapped lumpia in 2-4 pieces. Do this until all the mixture is used.
Heat the cooking oil in a deep fryer to 350 degrees. If you don't have a fryer use a sturdy pot and a temperature gauge.
Dip the ends of the cut lumpia in the flour and deep fry the lumpia for 10 minutes until golden brown. Remove from the deep fryer, place on a paper towel, and let the excess oil drip.
Make the dipping sauce.
Transfer to a serving plate with dipping sauce. Share and enjoy!
I'm excited to share this recipe taught to me by my Dad. This simple recipe has brought so much joy to my family, because it's easy, makes the house smell fantastic, tastes heavenly and requires only five ingredients. It seems the best things in life are simple, aren't they.
It's also a fairly healthy appetizer so you can enjoy it with less guilt than if it were fried. That's what makes it the Best Calamari Recipe. Watch the video for directions and enjoy! - chef Ellard
TOTAL PREP TIME: 15 Minutes
TOTAL COOK TIME: 10 Minutes per Pan
YIELD: Appetizer Serving 2-4 People
1 1/2 Lbs. Cleaned Squid Tubes & Tentacles (Fresh of Frozen)
2 Cups Italian Bread Crumbs (Preferably Organic)
2 Cups Grated Parmesan or Romano Cheese
1/2 Cup Extra Virgin Olive Oil
In this case I think your recipe will turn out better if you first Watch the Video. Serve with your favorite tomato sauce. Buon Appetito!
Local Grass-Fed Lamb Slider with Fresh Mint, Caramelized Onions, Clove & Curry Aioli on a Hawaiian Sweetbread Bun
Grill lamb burger and cook to desired doneness. Lamb can be cooked medium rare if desired. Slice sweetbread roll and toast.
Combine ingredients for aioli.
Pau! Grind em’
6-12 Live Blue Claw Crabs
1 1/2 qts Marinara Sauce
6 Tbs Extra Virgin Olive Oil
Make sure all crabs are alive. Discard dead ones. Clean crabs. Use rubber gloves to prevent them from biting you. *You can place crabs in the freezer for 10 minutes for a more humane way to kill them.
Remove claws, remove shells, remove gills, break in half. Rinse crabs lightly with fresh water.
In a large skillet heat olive oil. Place crabs in skillet and brown crabs on both sides for about 5 minutes. Place all browned crabs and olive oil in a crockpot or large boiler pot. Deglaze the skillet with several ladles of your favorite marinara sauce. Place deglazed sauce in large pot and add the rest of the marinara sauce.
Let simmer for two hours mixing every half hour.
Pour sauce over linguine and serve. Make sure you have napkins and make sure to suck out the juices!
Try out this delicious, no-cheese, no-sauce, no crust, LOL, Vegan 'Pizza' from my friend LittleKarmaBomb aka Joanna. The recipe is an original from Joanna. Prepared on the Culinary Edge TV season one, episode Vegan Baking and Burlesque. It's quite good and extremely healthy!
Recipe starts in the video below at 5:15
Slice eggplant to desired size (no more than 1/3 to 1/2 inch..but not too thin - it will fall apart).
Prepare eggplant in vinegar soak for roughly 30 minutes. Drain and apply coconut oil (or oil of choice) generously to both sides adding seasoning to one side. (Cumin, coriander, cayenne, whatever you want for your spice...).
Start with the flattest layers of veggies and add whatever veggies you like zucchini, onion, spinach, mushrooms, beets/carrots julienne whatever you want!! Add some herbs for extra kick! Soak basil leaf in water and add half of leaf to top.
Bake in oven at 350 degrees for 20-30 minutes - every oven is different. Give it the fork test - when the eggplant easily pulls away from the skin it is done.
When I learned how to make curry paste, I learned to make great Thai food. If you're not making your own paste you are not making good Thai curry. Not only does home-made paste taste way better than store bought curry paste, it's much cheaper, and will last months in your refrigerator where the flavors will actually improve.
And once the paste is made, making the curry dish itself is simple and takes about 10 minutes by adding coconut milk, fish sauce, tamarind paste, and fresh basil. Green curry gets its color from the peppers (usually spicier green varieties) but you can also make other style of curry pastes like Yellow or Red with a different paste recipe.
Thai Green Curry Paste
TOTAL PREP TIME: 20 Minutes
YIELD: Enough for 6-8 servings of curry
1 1/2 Cups Diced green chilis peppers (Use peppers according to desired level of spiciness. The spiciness of the curry can be turned down so don't be afraid to put some hot peppers in the paste.)
2 Tbs lemon grass, thick bottom third only outside removed and sliced
1 1/2 Tbs ginger, diced
1/2 Tbs shallot, diced
2 garlic gloves finely chopped
1 Tbs turmeric
Roast these ingredients in a pan or oven to bring out their aromas
1/2 Tbs roasted coriander seeds
1/2 Tbs roasted black pepper
1/2 Tbs roasted cumin seeds
Pound all ingredients together in a mortar using a pestle to form a paste. This will take about ten minutes. IF you get tired leave the contents for about five minutes and they will soften.
Note: you can use a food processor, but the pestle allows the ingredients to release their flavors better. Once prepared. The curry paste can be kept in a jar with a little oil in fridge for several months. This makes multiple servings of curry.
Ogo is a type of Hawaiian seaweed also called limu in Hawiian. On Hawai'i Island the ogo is farm raised using salt water pumped in from 2,000 feet below the surface.
Ogo is extremely resilient so it holds it's crunch in this salad even after soaking a month. Sweet onions, fresh garlic, and sesame seeds help modulate the flavors in this recipe. Of course seaweed is such a healthy food and this recipe pairs well with a lot of other types of Hawaiian dishes. A favorite staple in my home. Like a lot of my favorite recipes, this one is simple to prepare. Enjoy! -chef Ellard
Total Preparation Time: 15 minutes
Salad gets better if left a day or 20 to marinate.
Yield: 2-4 servings.
1/2 lb Local Kine Red or Green Ogo (Seaweed aka Limu)
1 1/2 tbsp soy sauce, to taste
1/2 tbsp sesame oil
2 scallions, chopped finely
1 clove raw garlic diced
1/2 sweet onion julienne
1/4 cup raw apple cider vinegar
1 tsp sugar
1/4 cup large diced pickled radish (optional)
2 tbsp Sesame Seeds
Bring water to boil in large boiling pot. Place Ogo in pot for 4 minutes then drain and cool in cold water or ice bath.
Combine all ingredients and pour over ogo.
Let marinate for at least 4 hours but will still be good to grind up to three weeks later!
When I visited my Italian family (the Rigassio's) in Rondissone, Italy, they served the best home-made gnocchi I've ever tasted. I asked them for the recipe and they sent it to me!
Fast forward many years when I found myself living in Hawai'i where I discovered the magical purple sweet potatoes. They are rich in nutrients, taste amazing plain, and beautifully are colored. I decided to use my families recipe, but substitute purple potatoes where it called for yellow potatoes. I can tell you that it works!
As a chef/Manager at a retreat center in Hawai'i called Kalanihonua I often had to develop recipes for 150 people (this recipe can be easily scaled up) and bring my Ohana (Hawaiian family) together, put on some Dean Martin, break out the red wine and make this delicate pasta. Here is a video of just such an occasion.
Gnocchi is a great food to get the whole family involved in making! Enjoy the recipe from my family to yours.
Mangia di statti zitto!
Chef Ellard’s Purple Sweet Potato Gnocchi
3 cups purple sweet potatoes
1 cups flour
1 tsp salt
Peel and boil the potatoes. Make sure they are cooked well until very soft. Mash the potatoes with a fork and set aside.
Add the flour and salt to the smashed potatoes making a volcano shaped hole in the top of the flour pile. Crack the egg in the volcano and beat the egg. Now mix all the ingredients by hand adding a little more flour until the loaf is not sticky. Don't add too much flour or the gnocchi will be too heavy.
Cut the loaf into little pieces of mixture and roll out into long cylinders.
With a knife cut each cylinder into little pieces of about 1 inch.
Dust them with flour again.
Finally to give them their typical shape of “gnocchi”, put the gnoccho (yes there is a singular for gnocchi) on the tines of the fork and dig in with your thumb rolling it off the fork.
Bring a pot of salted water to a low boil. Put the gnocchi in. When they are done they will float to the top. No guesswork!
Scoop off with a slotted spoon. Toss in olive oil and fresh rosemary or brown butter with fresh sage.
Check out the video below if you have questions on how it's done!
2- 16 ounce Bags of barrel cured sauerkraut
6-ounces sweet cole slaw (you can make it yourself or buy it a the deli counter)
4- cloves of fresh garlic diced
4- onions diced
6 - shiitake mushrooms sliced
4 - tablespoons olive oil
12- ounces of garlic kielbasa cut in one inch rounds*
*This is a great opportunity to patronize your local butcher and ask for some kielbasa that was produced locally with meat that wasn't raised using antibiotics or raised on a factory farm.
In a large crock or sauce pot mix sauerkraut and coleslaw and heat on medium. In frying pan add olive oil and sauté onions and garlic. When browned add to sauerkraut pot and mix. Add shiitake mushrooms to pot. Add kielbasa to pot. Simmer for at least an hour until kielbasa plumps up and is tender.
Put on some Ukranian music and enjoy!