Saturday, December 06, 2008

Recipe of the Week - Seafood & Cheese Fondues

Recipe of the Week - November 5th 2008
This is a fun way to enjoy meal with family & friends. The prep is simple, and the guests cook their own food! Active time is 20-30 minutes and the seafood & vegetables can be prepped in advance and refrigerated for a few hours. You can do both Fondues or just one. Add won ton wrappers and expand into Dim Sum! This is also another great use for our Ceramic Butter Wamers. They hold 4oz of your favorite dipping or cheese sauces!

For the Seafood & Vegetables -
4 Wild Ocean Seafoods® Sockeye Salmon 4/6oz Fillets Cubed & Skin Removed1 lb Wild Ocean Seafoods® Giant Sea Scallops1 lb. Wild Ocean Seafoods® Jumbo Gulf Shrimp 16/20 Count2 Wild Ocean Seafoods® 6/9oz Shutome (Swordfish) Steaks Cubed
4 Wild Ocean Seafoods® Ahi/Shibi 4/6oz Steaks Cubed
375ml Oils of Aloha Seasoned Macadamia Oil
(Haleiwa Heat, Garlic Isle, Pele's Fire, or Kauai Herb)
1 Package of Tempura Batter (optional)
½ lb Mushrooms, sliced in half
½ lb Broccoli Flourettes
½ lb Cauliflower Flourettes
2 Large Shallots
1-2 Demi French Loafs, cubed
Bamboo or Stainless Steel SkewersFor the Cheese Fondu Sauce -
1lb Gruyere Cheese (Imported Swiss)
½ lb Emmenthaler Cheese (Imported Swiss)
¼ lb Sharp Cheddar Cheese
1 Tbsp Garlic Powder
1 Tsp White Pepper
2 ½ Cups of Dry White Wine
6 Tbsp Corn Starch
6 Tbsp Water
Prep: (Mise en place)
Cheese Sauce:
Grate Cheeses and place in a small pot
Add Garlic Powder, White Pepper & Wine
Simmer on low to melt, stirring frequently with a whisk
In a separate bowl, combine 6 Tbsp of water and 6 Tbsp of Corn Starch, mix well
After the cheese mix melts, slowly add the water/corn starch mix, a little at a time until you are happy with the consistency.Seafood:
Peel & de-vein shrimp, removing tails. Slice in half down the back.
Scallops, slice in half, making two disk shaped portions of each scallop.
Cube the Swordfish & Shibi Steaks into 1/2 inch cubes
Drain seafood & Refrigerate until use.
Mix Tempura Batter & Place in Ramekins or one or two small bowls

Vegetables & Bread:
Slice Shallots Crosswise & Separate into "Rings"
Chop vegetables & bread into 1/2 inch pieces

Preheat the Macadamia Oil and pour into your Fondue pot with your seaoned oil choice.
Place Ramekins or Bowls of Tempura Batter on the table
Pour the cheese sauce into another fondue pot or several Ceramic Butter Warmers
Place Seafood, Bread & Vegtables on platters or plates to be in reach of your guests

Have Fun!
Use the Tempura Batter with the fish & vegetables. Dip in the batter, remove excess batter on the Ramekin lip, and place in the seasoned Macadamia Oil.
Use the Cheese Sauce with the Bread & Vegetables, by dipping.
Cook the seafood in the seasoned Macadamia Oil to cook for 3-5 minutes before dipping in the cheeese sauce if desired.

Seafood News
Alder Smoked Salmon - With the Holidays approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! As you know, salmon prices have gone up over the past year. This will, unfortunately be reflected in our next Smoked Salmon production run. Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Seafood by the Portion - This is a great way to mix and match your seafood order without overwhelming your freezer! A good example is this weeks Recipe. Purchase 2 Portions of Wild Sockeye Salmon, add 1lb of Scallops, 1lb of Wild Gulf Shrimp, 1 Portion of Shutome and 2 Portions of Shibi from the Seafood by Portion Section. Use the Coupon for Seafood by Portion (BP15) and save! Click on any item to see the entire list of Shellfish, Hawaiian & Alaskan Seafood!
Alaska King Crab - The 2008 King Crab is in! In the next few weeks, we will be adding those "little" (9/12 Count per 10lbs) King Crab Legs that our competitors sell to contrast with our Super Jumbo Legs (6/9 Count per 10lbs). Most of those guys are still advertizing "overnight shipping" when there is none from Alaska! Hmmmm.

Hawaiian Fish - We have Opah (Moonfish) Opakapaka (Hawaiian Pink Snapper), Ahi/Shibi (Yellowfin Tuna), Shutome (Swordfish) and Ono (Wahoo)! If you haven't tried our Hawaiian Fish, a great way to start is with one of our Hawaiian Seafood Samplers! We have a Coupon Code good for 10% off Hawaiian Seafood Samplers - Use Coupon Code COMBO10. If you just want to try a couple of portions to add to your order, visit our Hawaiian Seafood by the Portion section!

Tom Douglas Spice Rubs - We had to raise our price on these great spice rubs. However, if you order 4 Rubs, mix or match, you can still get them at the old price! Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Promo Code RUBME

Oils of Aloha - We are including, for a limited time, a free no-drip pour spout with every 375ml Macadamia Oil ordered. No coupon needed, it is a free accessory! The spouts are a universal fit for most bottles. They are ideal for both dispensing the oil while cooking and salad dressing bottles! These are regularly $2.99 on our website. Remember, the cost to ship 2 oils is about a dollar or so more than shipping one! We also have Oil/Liquor Pour Spouts in a 3 Pack. These are a great no spill solution for for wines and liquor for the upcoming holidays!

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