Bouillabaisse base
1 teaspoon olive oil
1 tablespoon Maui onion
Pinch ground fennel
Pinch crushed red chilies
Pinch fresh cracked pepper
2 tablespoons leeks, chopped
4 tablespoons celery, chopped
1/2 teaspoon garlic, minced
1/2 teaspoon thyme
Pinch of saffron
Shot of champagne
3/4 cup whole pear tomato
6 fluid ounces fish stock
Salt, to taste

Prepare base:
Sweat onion in olive oil, add fennel, crushed chilies and fresh pepper. Add leeks and celery, saute another couple of minutes. Add garlic, thyme and saffron, toss and deglaze with champagne. Add tomatoes, stock and simmer for 15-20 minutes, add salt to taste.

To serve:
Saute fish, mussels, shrimp and scallops. Deglaze with a shot of champagne, add in bouillabaisse base, then crab. Cover and cook until shellfish opens. Transfer to a bowl and garnish with croutons. Makes 1 serving.

Method
Arrange chicken, skin side up, on rack of broiler pan. Broil 6 to 8 inches from unit in electric oven for 10 mintes on each side. Combine remaining ingredients; baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce. Makes 8 to 10 servings.

How To Make

In a blender, combine all ingredients until smooth.

Yield: Serves 2

Variation: Substitute 1 cup fresh strawberries for mango. Substitute
pineapple juice for orange juice, pineapple sherbet for ice cream.

Cook five sliced carrots in boiling salted water until tender (about 20 min.) Combine 1 tablespoon sugar, 1/4 cup orange juice, 1/4 teaspoon ginger, 1 teaspoon salt and one teaspoon cornstarch in sauce pan and cook until blended smooth. Add cooked carrots, toss lightly, serve.

Chutney:
3-1/2 pounds green mangoes
4 ounces fresh ginger, diced
3-1/2 cups sugar
1-1/2 cups vinegar
4 tablespoons Worcestershire sauce
2 large cloves garlic, minced 1 cup onion, chopped
1/2 cup seedless raisins
1/2 cup white raisins
3/4 cup lime juice
3/4 teaspoon ground ginger
1 chile pepper, crushed.

Method
Peel and slice fruit 1/4-inch thick. Cover for 24 hours with brine made with 2 tablespoons salt to 1 quart water. Drain. Cook ginger in water to cover until almost tender. Drain; reserve water. Mix 4 tablespoons of reserved ginger water, sugar, vinegar, Worcestershire sauce and garlic. Bring to a boil. Add mangoes. Cook until fruit color brightens. Remove from syrup. Add ginger and remaining ingredients. Cook until onions are soft and mixture is desired thickness. Return fruit to syrup. Return to heat and bring to a boil. Pour into hot sterilized jars; seal. Makes 2-1/2 pints.

Grill steaks 5 to 7 minutes per side. Serve with mango chutney. Makes 4 servings.

2 cans (1 lb, 4 oz size) lychees
1 pkg (8 oz) cream cheese
1 tablespoon sherry
Dash salt
3 tablespoons chopped macadamia nuts
2 tablespoons chopped crystalized ginger

Procedure:
Drain lychees. In small bowl of electric mixer, beat cream cheese with sherry and salt until mixture is smooth. Stir in remaining ingredients. Stuff lychees. Makes about 4 dozen.

Method
Combine butter, soy sauce, Worshestershire sauce, hot sauce, seasoning
salt, and garlic powder. Combine remaining ingredients in a 15 x 10
x 1 pan. Drip butter mixture over cereal mixture, toss gently. Bake
at 250 degrees for one hour, stirring occasionally. Cool and store
in an airtight container.

2 lb Hawaiian fish*
1/4 c Coarsely chopped cilantro
Fresh cilantro sprigs
Salt

Salsa Ingredients:
1 Large firm-ripe banana
1 ts Oriental sesame oil
1/2 c Chopped golden raisins
2 tb Chopped fresh cilantro
1 ts Grated lemon peel
1 ts Japanese chili spice

* – cut into 6 equal portions (see cooking basics)

Instructions for preparing fish:

Pat fish with chopped cilantro and saute (see cooking basics). Set fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and salt to taste.

Instructions for preparing Salsa:
1. Peel and halve lengthwise banana. In a nonstick 10-12″ frying pan over high heat, brown banana well in sesame oil, about 8 minutes.

2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice.

* 6 tea bags
* 1/2 cup sugar
* 4 cups boiling water
* fresh mint
* juice of 3 lemons
* 5 tablespoons pineapple juice

Preparation:
Place tea bags and sugar in a 2-quart pitcher.
Add 4 cups of boiling water.
Steep for 15 minutes.
Remove tea bags.
Steep fresh mint leaves in tea for at least 3 minutes.
Remove mint leaves.
Add lemon and pineapple juices.
Fill the pitcher with cold water.
Serve over ice.
Garnish with pineapple and fresh mint leaves.