Three’s Hawaiian Seafood Gumbo

Prep time: 1hr Cook Time: 2.5 hrs. Yield: 1 gal or 13-10oz servings

Ingredients

1.5 Cup all purpose flour

¾ C vegetable oil

4 slices bacon

½ lb. Portuguese sausage chopped

½ lb. chicken diced large

1 yellow onion diced

1 green bell pepper diced

2 celery ribs diced

1 -16 oz can diced tomato with juice

1 tbsp garlic minced

1 tsp dried thyme

3 bay leafs

Worchesire

Tabasco or hot sauce

1 tbsp gumbo file

Seafood stock

3 qts chicken stock

1 # shrimp heads and shells or fish bones

Per order

1 tbsp chopped pohole fern

3 Kauai shrimp

1 tbsp crab meat

1 scoop rice

Procedure

Procedure

• The key to gumbo is a dark roux or browning the flour with fat (vegetable oil) until a dark milk chocolate like color and nutty aroma is achieved. This can take over an hour in a heavy duty pot with constant stirring to prevent burning. A great short cut is to brown the flour in the oven. Take the flour and pour it evenly on a sheet pan lined with parchment. Bake at 350 degree for one hour, stirring occasionally until dark golden brown in color.
• While flour is browning, infuse the stock. Start with a good quality chicken stock and add your seafood bones to it. Place pot over high heat and bring to a boil. Drop to a simmer and cook for 45 min and strain. The chicken adds body and seafood adds layers of flavor.
• In a large heavy duty pot add bacon and sausage and render until brown and crispy, using a slotted spoon remove meat. Add cooked flour to pot + additional vegetable oil. Cook over med high until dark brown- the color of chocolate. **NOTE- Roux can be burnt and it requires constant stirring, do not rush this process and be careful not to splash oil on yourself** At the point where roux looks almost too dark add chicken, onions, peppers, celery and garlic. This will keep the roux from over cooking. Cook for 5 minutes at medium heat.
• Add tomato and dried herbs and bring heat back up to high. Add stock slowly about 2 cups at a time to achieve a smooth consistency. Once all stock is added, bring to a boil, season with salt, pepper, hot sauce and worchesire to taste. Allow to simmer on very low for 2 hours to allow flavors to marry.
• Do a final seasoning and add gumbo file. This is your base, better cooked the day before.
• To serve. Heat small sauce pot over high heat. Add tbsp. vegetable oil and saute shrimp and pohole fern for 1 min. Add 10 oz gumbo base and bring to a boil. Ladle into soup bowl and serve with scoop of white rice, and crab meat on top.

Garlic and Mustard Rubbed Prime Rib with Lahaina Town Brown Ale Jus

Prep time: 30 min Cook Time: about 2 hrs. Yield: 8-10 person carved

Rub and Prime Rib

Ingredients

6# prime ribeye, preferably not trimmed

2 C. whole mustard

1 C. Hawaiian rock salt

1 C. garlic minced

½ C. black pepper

Handful fresh thyme

Procedure

1) Pre heat oven to 300 degrees. **NOTE: We cook our Prime rib at a lower temperature to allow

the ribeye fat to better melt into the roast of the meat.**

2) Trim extra fat and sinew (tough or fiberous meat) from rib eye roast. Reserve trimmings for jus.

3) Mix mustard, garlic, salt and pepper in a medium bowl. Generously apple to entire roast. Place

fresh thyme all over the roast on top of the rub.

4) Place in a shallow roasting pan with a rack and cook at 300 degrees for 45 min. Turn the roast

and cook for another 45 min or until a thermometer inserted into the center of the roast reads

115 degrees. Carry over cooking should take it to 125-130 or medium rare. Tint with foil and

allow to rest for 20 min.

Au jus

Prep time: 10 min Cook Time: about 50 min. Yield: about 1 qt.

Ingredients

Prime rib trimmings

2 tbsp vegetable oil

1 med yellow onion

1 carrot large cut

1 stock celery large cut

2 cloves garlic crushed

2 sprig fresh thyme

1 sprig fresh rosemary

1 tbsp tomato paste

½ C. red wine or marsala

1 C. Lahaina Town Brown Ale or other good Ale

1 tbsp beef base or beef bouillon cubes

1 qt water

Procedure

1) Heat medium size stock pot over high heat. Add vegetable oil to pot. Sear beef trimming until

dark brown in color. About 12 min.

2) Add vegetables and continue to cook until vegetables are deeply brown in color, about 10min.

3) Stir in tomato paste and beef base and evenly coat everything. Continue to saute to deepen the

flavor, and caramelize the sugars in tomato, another 5 min.

4) Deglaze the pan with red wine and beer. Scrape up fond or brown bits with wooden spoon.

Reduce by half.

5) Add water and fresh herbs. Turn up to high and bring to a boil. Lower to simmer and cook 30

min.

6) Check seasoning. For a richer more intense jus, reduce accordingly. For a thinner jus, add more

water or beer.

7) Do a final seasoning with salt and pepper. Strain and serve with carved beef.

8) Save extra jus and roast beef for French Dips! Enjoy!