A Chef Elmer Basic Recipe

2 Tbs salad oil
1/2 cup onions, chpped fine
1/4 cup celery, chopped fine
1/4 cup leeks, chopped fine
4-6 lobs fish bones
carrot and mushroom trimmings (optional)
1/2 cup white wine
1 gallon water
1 small bay leaf
1/4 tsp whole black peppercorns
2 sprigs thyme

In a stock pot, place oil, onions, celery, leeks, fish bones, and carrot and mushroom trimmings, if using. Set pot on low heat and cook slowly for 5 minutes, until bones are opaque. Add wine and bring to a simmer. Add water to cover the ingredients and add spices. Simmer for 30-45 minutes. Strain and cool broth over an ice bath. (Note: Do not bring the stock to a boil at any point or it will become cloudy.)

Traditional Taape Sabao

4-6 cooked whole taape (4-5 oz each)
2 Tbs salad oil
1 cup sliced onion
1 Tbs minced garlic
3 Tbs fish sauce (patis)
2 tomatoes, cut into wedges
2 inch finger of garlic, smashed
4 cups water or fish stock

In a saucepan, heat oil over medium heat. Add onions and garlic. Cook for 4 minutes but do not brown. Deglaze with fish sauce, stirring for 2 minutes. Add tomatoes, pan-fried fish, smashed ginger and water. Simmer for 15-20 minutes. Serve with a bowl of rice. Serves 4-6.

Island Style Seafood Chowder

2 Tbs salad oil
1/3 cup yellow onion, diced
1/3 cup celery, diced
2 cups chicken stock
3 oz coconut milk
3 oz heavycream
1 small ginger thumb, smashed
1 eac h Kaffir lime leaf
1 each Thai chile pepper,smashed
2 oz bay scallops
2 oz Island fish (any firm fresh white fish)
1 each bay leaf
Salt & pepper to taste

Roux

1 cup flour
1 cup salad oil

Add together and mix well until a smooth.

On medium heat place a sauce pan and add salad oil. Sweat onions, celery and bay leaf and cook for 2 minutes. Add chicken stock, coconut milk, heavy cream, ginger, kaffir lime leaf, and chili pepper. Bring to a boil and thicken with roux mixture. Add seafood and continue cooking until just done. Season to taste. Remove bay leaf and kaffir lime leaf prior to serving!

Baked Miso Crab Glazed Mu

4-5 3-oz mu fillet (from 3 to 4 lb. whole fish)
salt and pepper to taste

Miso Crab Glaze

Preheat oven to 350 degress. Whisk together egg, garlic, lemon juice and sugar in a stainless steel bowl. Slowly whisk in oil until dressing starts to thicken. Fold in cilantro and season with salt and pepper. Fold in crabmeat. Season mu fillets with salt and pepper; place on a well-oiled baking pan. Spoon miso glaze over fillets and bake 15-20 minutes. Serve on a bed of stir-fried baby bok choy. Serves 4-6.

Beer-Battered Hawaiian Hogfish with Kalamata Olive Sauce

6 hogfish fillets (3 oz each)
oil for frying
Seasoned Flour

Beer Batter

Preheat oil to 350 degrees. To make batter, combine all ingredients and mix well. Dredge hogfish in seasoned flour and shake off excess. Dip into Beer Batter and deep-fry for 4 to 6 minutes until golden brown.

Kalamata Olive Sauce

Combine all ingredients and serve with fish.

Preheat oven to 400 degrees. Combine Chef Elmer Spice and pumpkin seeds in a coffee grinder and coarsely grind. Transfer to a platter. Season fillets with salt and pepper, then firmly press one side into the seed mixture. Heat oil in a saute pan and sear coated side for 2 minutes. Turn fillet and sear the other side for 2 minutes. Transfer fish to a baking pan and place in the overn for 5 minutes. Serve with Okinawan Mashed Potatoes. Serves 4-6.

Okinawan Mashed Potatoes

Place potatoes in a pot of water; bring to boil. Redue heat and simmer for 20-30 minutes until tender. Drain. Mash potatoes with a potato masher or whisk. Meanwhile, bring cream to a boil. Add butter, 1 Tbs at a time, to potatoes, and add cream gradually to achieve the desired texture. Season with salt and pepper; keep warm.

Portuguese Sausage Crust

To make crust: Cook sausage in oil over mdeium heat until fat is rendered, 3-5 minutes. Add onions, celery and bell pepper; cook until translucent. Add garlic, Chef Elmer Spice and green onions. Remove from heat, fold in Parmesan cheese and chill. Once chilled, fold egg and panko into crust mixture. Preheat oven to 350 degrees. Season fish with salt and pepper. Sear each side in a hot pan for 1 minute. Place fillets on a baking sheet and spread Portuguese sausage crust on top of each one. Bake for 10-15 minutes until done. Serve over a pool of Creole Meuniere Sauce. Serves 4-6.

Creole Meuniere Sauce

In a saucepan, combine first 5 ingredients and simmer until reduced by three-fourths. Add cream; reduce by half. Whisk in butter over low heat. Once all ingredients are incorporated, strain and season with salt and pepper.

Tempura Batter

A Chef Elmer Basic Recipe

1 egg
1 cup cold water
1/2 cup flour
1/2 cup corn starch
1 tsp salt

Beat egg and water. Add to dry ingredients and mix well. Chill batter for at least 1 hour before using.

Island-Influenced Nohu Bouillabaisse

This traditional French bouillabaise had an Asian flavor, with its hints of lemongrass and shiso. This dish is easy to prepare, despite the many ingredients. It is well worth the time and effort.

4-5 chunks nohu (2 oz each, about 2×2 inches, from two 3 to 4 lb whole fish)
3 Tbs olive oil
1 yellow onion, cut in 1/2 inch pieces
2 stalks celery, sliced diagonally
1 Tbs minced garlic
pinch of saffron threads
2 Tbs tomato paste
1/2 cup dry white wine
1 1/2 cups crushed tomatoes
6 cups clam juice (may substitute Fish Stock or Shellfish Stock)
1 bay leaf
4 stalks lemongrass, smashed
2-inch piece ginger, smashed
12 Manila clams
12 mussels
12 6/20 size shrimp, peeled and deveined
3 Tbs shiso, julienned (may substitute basil)
1 tsp crushed chili pepper flakes
2 Tbs sugar
Lobster tails and crab legs (optional)

In a large saucepan, heat oil and sute onion and celery until soft but not browned. Add garlic and saffron; saute for 2 minutes. Stir in tomato paste and cook for an additional minute. Deglaze with white wine, scraping any bits from the bottom of the pan. Simmer until liquid is reduced by half. Stir in crushed tomatoes, clam juice, bay leaf, lemongrass and ginger. Bring to a boil, then reduce heat and simmer for 15 minutes. Discard lemongrass, ginger and bay leaf. Add clams and mussles to hot broth. When they begin to open, add shrimp and fish and simmer for 3-5 minutes. When using the optional lobster and crab, add them with the shrimp and fish. Add shiso and red pepper flakes. Season with salt and pepper. Taste and add some or all of the sugar to adjust the acidity of the broth.

Spicy Rouille

1 cup mayonnaise
1 tsp minced garlic
togarashi (Japanese pepper powder) to taste
water
salt to taste

Combine first 3 ingredients and mix well, then add just enough water to make the sauce smooth. Season with salt. Drizzle over toasted French bread and use as a garnish for the bouillabaisse.

Big Island Moi Gravlax

Gravlax is always a popular appetizer. This dish follows the traditional method of preparing gravlax but uses moi instead of salmon.

3-4 whole moi (16-20 oz each), filleted with skin and scales on
fresh cracked black pepper
fresh minced dill (may substitute tarragon, thyme chervil, etc.)
2 Tbs minced garlic
1/4 cup truffle oil (optional)
4 Tbs sake or other liquor (optional)

Curing Mixture

1 cup kosher salt
1 cup granulated sugar

Place fillets on clear plastic wrap, skin side down. Sprinkle pepper over fish fillets. Rub dill and ginger into the fillets and splash with truffle oil and sake, if using. Combine kosher salt and sugar to make curing mixture. Cover each fillet completely with curing mixture (but don’t cover the tail; it is so thin that it will be over-cured). Wrap fillets in plastic wrap and place on a flat surface for 6-7 hours in the refrigerator, until fish is translucent. Rinse curing salt off of fish with cold water. Cut fish into thin diagonal slices, but do not cut through the skin. Serve with toasted bagels, capers, onions and cream cheese. Serves 4-6.

Calamari Sandwich with Pineapple Slaw

12″ French bread
3 oz calamari rings
2 cups cornstarch
1 Tbs Chef Elmer Spice

Heat fryer oil to 375 to 400 degree. Season calamari with some of the Chef Elmer Spice. Toss in cornstarch and shake off excess. Place in deep fryer until golden brown. Sprinkle with more Chef Elmer Spice and set aside on paper towel.

Pineapple Slaw

1 1/2 cups head cabbage
1/4 cup mayonnaise
1 Tbs dijon
1 tsp horseradish
1 Tbs sugared pineapple (1/4 cup diced pineapple and 1/8 cup granulated sugar cooked for 10 minutes)
A squeeze of lemon

Combine all ingredients

Toast French bread. Place slaw on bread and fried calamari and serve.

Grilled Butaguchi with Charred Jalapeno Corn Relish

Grilled corn adds a distinct smoky flavor to the relish that complements this dish.

4 butaguchi fillets (5 oz each, from 5 to 6 lbs whole fish)
1/4 cup Basic Herb Oil
salt and pepper to taste
Basic Garlic Butter

Marinate fillets in herb oil for 10-15 minutes. Season with salt and pepper. Grill 3-4 minutes on each side. Top each fillet with a dollop of Basic Garlic Butter. Serve with relish. Serves 4-6.

Charred Jalapeno Corn Relish

2 cups charred corn kernels (grill 4 ears of shucked corn 5-10 minutes, turning periodically)
1/2 cup diced red bell peppers
1/2 cup diced red onions
1 cup sliced green onions
2 minced jalapenos
1 cup mayonnaise
juice of 1/2 lemon
minced cilantro (optional)

Combine all ingredients and chill.

]]> http://www.MolokaiMoBettah.com/fish-recipes/feed/ 0 http://www.MolokaiMoBettah.com/hunting-records/ http://www.MolokaiMoBettah.com/hunting-records/#comments Fri, 28 Nov 2008 04:04:41 +0000 peter http://www.MolokaiMoBettah.com/?p=122 Elk

1. Nick – 900 lbs – 2008 Rifle – Montana

Axis Deer

Mule Deer

White Tail Deer

Wild Pig

1. Kyle – 250 lbs, 5 inch tusks – 2000 Dogs – Maui County

2. to 50. Kyle and Kohl – Dogs – Maui County

51. Nick – 200 lbs – 2003 Rifle – Maui

52. Kyle, Peter, Keoni – 200 lbs – 2004 Dogs – Waikiki

53. and 54. Nick and Keoni – 2003 – Rifle – Maui

Many people come to Hawaii and fall in love with the place.  It is a beautiful location, isolated and in many ways hidden from the outside world.  The natural beauty and powerful spritual aspects of the islands can give an individual an amazing sense of peace and contentment. 

The people of Molokai are as kind and giving as anywhere in the world.  They will take you in like family and welcome you – but do not mistake kindness for weakness.  Molokai has remained in a pristine state only because the people have fought to defend her time and time again.  They have fought the destructive forces of development, the big mainland corporates, as well as greedy individuals. 

If you come to Molokai with dollar signs in your eyes and greed in your heart, you will be in for a rude awakening.  Come to Molokai with the utmost respect and appreciation for what you are about to experience and join in the fight to preserve a wonderful place.  Don’t ever forget why you fell in love with Molokai in the first place.

In today’s world its easy to lose track of what is important.  The people of Molokai have not.  Molokai is a place where you will never be judged on what kind of car you drive or the size of your house, only on what kind of person you are inside. 

If you visit Molokai, come with the right mindset.  You are a guest, show respect.

A raw seafood salad that is made with soy sauce, onions, red pepper, sesame seeds, and chopped macadamia nuts. It is often made with raw Ahi (tuna) but it can also be made with octopus, crab, and other raw seafood.

Ingredients:

Instructions:

I a medium size ceramic bowl, combine Ahi, onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts, and mis well. Chill at least 2 hours before serving.

Many people come to Hawaii and fall in love with the place.  It is a beautiful location, isolated and in many ways hidden from the outside world.  The natural beauty and powerful spritual aspects of the islands can give an individual an amazing sense of peace and contentment. 

The people of Molokai are as kind and giving as anywhere in the world.  They will take you in like family and welcome you – but do not mistake kindness for weakness.  Molokai has remained in a pristine state only because the people have fought to defend her time and time again.  They have fought the destructive forces of development, the big mainland corporates, as well as greedy individuals. 

If you come to Molokai with dollar signs in your eyes and greed in your heart, you will be in for a rude awakening.  Come to Molokai with the utmost respect and appreciation for what you are about to experience and join in the fight to preserve a wonderful place.  Don’t ever forget why you fell in love with Molokai in the first place.

In today’s world its easy to lose track of what is important.  The people of Molokai have not.  Molokai is a place where you will never be judged on what kind of car you drive or the size of your house, only on what kind of person you are inside. 

If you visit Molokai, come with the right mindset.  You are a guest, show respect.

Tunas

Ahi (Yellowfin Tuna)

1. Wela - 204 lbs (Weighed) - 2008 Trolling – Maui

2. Garrett

3. Mike Oshiro – 50 lbs – 2005 Spear – Oahu

 4. Peter – 50 lbs (Weighed) - 2004 Trolling – Delaware

Aku (Skipjack Tuna)

Albacore

Bluefin Tuna

1. Peter – 40 lbs – 2004 Trolling – Delaware

Bonito

1. Peter – 4 lbs – October 2008 – OC1 Trolling

Kawakawa (Wavyback Skipjack)

Billfish

Marlin

1. Eric – 391 lbs – 2008 Trolling – Oahu

2.

Sailfish

Spearfish

Swordfish

Pelagics

Mahimahi (Dorado)

1. Kimi – 34 lbs – 2007 Spear – Big Island

2. Mike – 2000 Spear – Oahu

3. Peter – 15 lbs – 2001 Spear – Maui

Ono (Wahoo)

1. Kohl – 2006 Pole – Maui County

Kamanu (Rainbow Runner)

Opah

Mola Mola (Sunfish)

Bottom Fish

Onaga

1. Kyle, Kohl, Peter, Mitch, Gar – 2009 Reel – Maui County

Opakapaka

Ehu

Lehi

Uku

1. Peter – 2004 Spear – Maui County

2. Mike – 2004 Spear – Maui County

3. Peter – 2005 Spear – Maui County

4. Peter – 2005 Spear – Maui County

Waha-nui

Hapu’upu’u

1. Kohl and Peter – 2009 – Reel – Maui

Menpachi

Aweoweo

Flounder

1. Kyle – 2005 Spear – Maui County

Nohu

1. Kyle – 2009 Spear – Maui County

2. Keoni (this record will last about a week…) – Spear – Maui

Midwater Fish

Aholehole

Akule

Kaku

Aha

1. Keala – 2006 Pole – Maui

Opelu

Palani

Pualu

Kala

1. Keoni – 2008 Thrownet – Maui

Opelu Kala

Wide-Range Fish

Kahala

1. Peter – 40 lbs – 2002 Spear – Maui

Omilu

1. Kyle – 26 lbs (Weighed) – 2006 Spear – Waikiki

This is not the 26 pounder, this is the only picture I had.

2. Keoni – 20 lbs (Weighted) – 1965 Spear – Maui

3. Kimi – 17 lbs (Weighed) – 2007 Three Prong – Maui

4. Peter – 17 lbs (Weighed) – 2007 Spear – Maui

5. Keala, Peter, Keoni, Mika – 2007 Spear

6. Davin – 2007 – Spear – Oahu

7. Mitch – 5 lbs – 2004 Trolling Pole from Shore – Maui County

Butaguchi

Ulua

1. Kyle – 70 lbs (Weighed) – 2006 Spear – Waikiki

Mika and Dylan with Kyle’s Ulua

2. Mike – 69 lbs (Weighed) – 2002 Spear – Oahu

3. Peter, Keoni, Keala – 50 (Weighed) – 2006 Pole – Waikiki

Pa’opa’o

Green Jack

Yellowspot

1. Peter – 2005 Spear – Oahu

Kagami

1. Mike – 2000 Spear – Oahu

2. Garrett – 2004 Spear – Maui County

Omaka

Nearshore Fish

Awaawa

Awa

Moana Kali

1. Kimi – 2006 Spear – Maui County

2. Peter – 2009 Spear – Maui County

Munu

Moana

Moelua

Malu

Kumu

1. Kyle – 5.5 lbs – 2005 Spear – Maui County

2. Kimi – 2006 Spear – Maui County

Weke

Knifejaws

Kole

Kupipi

1. Mitch – Size Minature – 2008 Spear – Maui

Lai

Mamo

Manini

Moi

Mu

1. Kimi – 7 lbs – 2006 Spear – Maui County

Mullet

Nabeta

Nenue

Oio

1. Chris – 8.5 lbs – 2006 Pole – Oahu

Uhu

1. Kevin – 2007 Spear – Maui County

2. Mika – 2007 Spear – Maui

Sleeping Uhu (Yes, that is the technical name)

Po’opa’a (Rock Cod)

Roi

Ala’ihi

Ta’ape

To’au

1. Kohl – 2004 Spear – Maui County

Hagi

Tableboss

Crustaceans

Samoan Crab

7-11 Crab

A’ama

White Crab

Dungeness Crab

1. Keala – Oregon?

King Crab

Snow Crab

Spiny Lobster

Slipper Lobster

Maine Lobster

Hawaiian Lobster

Opihi

Cowrie

Hihiwai

Squid/Tako/Eels

Tako

Night Tako

Arrowhead Squid

Tohei

Moray

Freshwater Fish

King Salmon

Bass

Trout

1. Nick – 2007 Pole – Montana

Catfish

Talapia

Piranha

Other Fishes

Striped Bass

1. Kimi – 33 lbs – 2008 Spear – Rhode Island

White Sea Bass

Yellowtail

Sheephead

1. Peter – 15 lbs – November 2008 Spear – San Diego

King Salmon

1. Conor – 46 lbs (Weighed) – 2008 Pole – Canada

Grouper

King Mackerel

Sand/Kelp/Calico Bass

Halibut

Surf Perch

Peter

1. Luba – 220 lbs – 2005 Spear – Maui County

The people of Molokai are as kind and giving as anywhere in the world.  They will take you in like family and welcome you – but do not mistake kindness for weakness.  Molokai has remained in a pristine state only because the people have fought to defend her time and time again.  They have fought the destructive forces of development, the big mainland corporates, as well as greedy individuals. 

If you come to Molokai with dollar signs in your eyes and greed in your heart, you will be in for a rude awakening.  Come to Molokai with the utmost respect and appreciation for what you are about to experience and join in the fight to preserve a wonderful place.  Don’t ever forget why you fell in love with Molokai in the first place.

In today’s world its easy to lose track of what is important.  The people of Molokai have not.  Molokai is a place where you will never be judged on what kind of car you drive or the size of your house, only on what kind of person you are inside. 

If you visit Molokai, come with the right mindset.  You are a guest, show respect.