Recipes For A Fun Christmas Potluck

This week we’re having a potluck Christmas dinner on the show with guests Tracy Hironaka-Keao (FIJI Water), Darren Demaya (Sheraton Waikiki Kai Market), Kelvin Ro (Diamond Head Market & Grill), Mel Tanioka (Tanioka’s Seafoods and Catering and George Szigeti (Better Brands).

Merry Christmas!

GRILLED LAMB WITH SATAY SAUCE
(Sam Choy)

* 2 to 2 1/2 pounds boneless lamb loin

For Marinade:

* 2 tablespoons soy sauce
* 2 tablespoons sugar
* 2 tablespoons hoisin sauce
* 2 tablespoons canola oil
* 1 tablespoon minced garlic
* 1 tablespoon minced ginger
* 1 tablespoon cilantro
* 1 tablespoon minced basil
* 1/2 teaspoon red chili pepper flakes
* salt and pepper, to taste

For Satay Sauce:

* 2 tablespoons canola oil
* 1/2 cup minced onion
* 1 teaspoon minced ginger
* 1 teaspoon minced garlic
* 1 cup minced fresh Thai basil
* 3/4 cup peanut butter
* 2 tablespoons orange juice
* 2 teaspoons sugar
* 1/2 teaspoon chili garlic sauce
* 1 1/2 cups coconut milk

Combine marinade ingredients and rub mixture into lamb. Marinate four to six hours in refrigerator, turning lamb occasionally. Broil lamb to desired doneness. Slice and serve with Satay Sauce.

To prepare Satay Sauce, heat oil in a saucepan and sauté onion, ginger, garlic and basil until onion is translucent. Stir in peanut butter, orange juice, sugar and chili garlic sauce. Cook on low heat for 15 minutes, stirring occasionally. Stir in coconut milk and cook until heated through. Cool to room temperature.

DUCK CONFIT WITH L’ORANGE GLAZE
(Kelvin Ro)

* 10 duck legs
* 2 quarts salad oil
* zest of 1 orange
* 2 pieces Chinese Five Spice or 2 teaspoons powder
* 6 cloves
* 10 black peppercorns
* 1 slice crushed ginger

Saute duck in 2 tablespoons oil until brown. Add rest of the ingredients and cook at 200 degrees for two hours or until tender.

For Orange Glaze:

* 1 cup fresh orange juice
* 1/2 cup sugar
* 1 teaspoon balsamic vinegar
* 1 teaspoon salt
* 1 teaspoon coarse black pepper
* 1 tablespoon cornstarch slurry

Combine all ingredients and bring to boil. Simmer for one minute and let cool. Glaze duck legs and broil for one to two minutes until caramelized. Add remaining sauce before serving.

CRAB AND LEEK POTATO AU GRATIN
(Kelvin Ro)

* 1/2 cup small-diced celery
* 1/2 cup small-diced round onion
* 1/2 cup sliced leeks
* 2 tablespoons butter
* 2 tablespoons salad oil
* 2 tablespoons flour
* 1/2 cup white wine
* 1 cup heavy cream
* 1/4 teaspoon nutmeg
* 1 teaspoon salt
* 1/2 teaspoon white pepper
* 2 cups crab meat
* 2 pounds Yukon Gold potatoes, sliced 1/4 inch and preboiled
* 1 cup Parmesan cheese
* 1 cup Monterey Jack cheese
* 1/4 cup chopped Italian parsley

Slice and boil potatoes. Layer half the potatoes on the bottom of a baking pan or casserole dish Add sauce. Add 1 cup crab. Sprinkle 1/2 cup Monterey Jack cheese. Repeat the second layer and bake for 15-20 minutes at 350 degrees until golden brown or cheese is melted. Top with parsley and serve warm.

For Sauce:

Saute vegetables in butter and oil for two minutes. Add flour and cook 30 seconds. Deglaze with wine. Add cream and Parmesan cheese.

MISOYAKI HAWAIIAN SEA BASS
(Darren Demaya)

* 5 pounds Hawaiian sea bass or black cod
* 2 cups white miso paste
* 2 cups red miso paste
* 2 cups granulated sugar
* 2 cups mirin

Place all ingredients except fish in mixing bowl and mix until miso and sugar are smooth. Pour miso marinade over fish and let sit in refrigerator overnight or one whole day. Place fish in baking pan and bake at 450 degrees oven for eight to 10 minutes.

SPICY AHI CAKE
(Mel Tanioka)

* 2 pounds fresh ahi (lomi style)
* 2 tablespoons mayonnaise
* 2 tablespoons Aloha shoyu
* 2 tablespoons chili sauce
* 1 teaspoon S&B Wasabi Paste
* 5 pounds sushi rice
* shredded nori
* green onions

Layer ingredients and refrigerate before serving.

CHANTILLY ICING
(Tracy Hironaka-Keao)

* 1 tablespoon vanilla
* 6 sticks butter
* 2 cups evaporated milk
* 2 sticks margarine
* 2 whole eggs
* 1 egg yolk
* 2 1/2 cups sugar
* 1 1/2 tablespoons arrowroot or cornstarch

Combine vanilla, butter, evaporated milk eggs and yolk in a saucepan. Cook over medium heat and stir consistently with whisk. Add sugar slowly, constantly stirring, and bring to low boil. Add cornstarch and mix well, stirring constantly. Turn off heat and allow mixture to stand for 15 minutes. Pour into clean, cool bowl and refrigerate overnight. Sprinkle macadamia or other nuts over icing, if desired.

Hints for baking cakes:

* Touch cake with fingers instead of fork.
* When cake is done turn over on cooling rack immediately.
* Freeze cake before icing.

CHRISTMAS PUNCH
(George Szigeti)

* 1 bottle Guenoc merlot
* 1/2 bottle Ocean vodka
* 1 46-ounce can Dole pineapple juice
* 2 liters Sprite
* 1/2 cup sugar
* 1/2 cup brown sugar
* 3 tablespoons cinnamon
* 10 cloves
* 1/2 cup Maui Gold pineapple, sliced
* 4 whole limes (cut into eighths)
* 1 orange, sliced

Stir all ingredients into a large punch bowl and refrigerate. Serve on ice. Enjoy!

Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL.