Dukes Waikiki Seafood Luau Plate Recipes

SQUID LUAU

Steps:

• Clean calamari and slice in rings, then set aside.
• Wash luau leaves, remove stems and thick veins. In a pot, boil 3 cups of water with the Hawaiian salt and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered for 1 hour. Drain, and squeeze out liquid.
• Saute onions and cleaned calamari in the butter until the onions are translucent. Add the coconut milk, cooked luau leaves, salt, and sugar. Simmer for 30 minutes.

AMERICA'S PLATE

Steps:

• Preheat an oven with a pizza stone to 550 degrees F, if possible. If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible.
• In a small bowl, combine chickpeas, 2 tablespoons olive oil, garlic, rosemary leaves, and 1 teaspoon each of salt and pepper. Set aside.
• Roll out pizza dough and spread on a 12-inch pizza screen. Lightly cover the dough with mozzarella cheese and bake for approximately 8 to 10 minutes or until dough is cooked through; the pizza will not be baked again.
• Finely dice red onions and set aside. Chop cilantro leaves and set aside. Reduce the balsamic vinegar in a pan until it becomes thick and paste-like. In a separate bowl, cure the shrimp by squeezing the lemon juice over the shrimp so that all of it is covered in juice. Cut up tuna into bite-size pieces and add to the shrimp and lemon juice cure. Next, add the remaining olive oil, onions, capers, and a pinch of salt and pepper to the cure. Let the cure sit for 5 to 7 minutes. While the shrimp and tuna cures, spread the chickpea sauce on top of the cooked pie. Next, evenly spread the cured tuna and shrimp mixture on top of the sauce. Drizzle Worcestershire sauce on top of the pizza, followed by the balsamic reduction. Finish the pizza with chopped cilantro. Cut into wedges and serve.

WAGYU BRISKET PLATE

Steps:

• For the collard greens: Heat an 8-quart stock pot over medium-high heat and cook bacon until crispy. Add onions and cook on medium heat, 2 minutes. Add beef base, collard greens and 5 cups water. Simmer on medium-high heat until collard greens are tender, about 2 hours. Add salt and cider vinegar to season.
• For the wagyu beef brisket: Preheat a smoker for cooking at 215 degrees F.
• Trim brisket to 1/4 inch fat on the top side and zero fat on the bottom. Mix together salt, pepper and granulated garlic in a bowl. Lightly coat the brisket with mustard, then season generously with rub.
• Place brisket in smoker and cook for 12 hours. Wrap brisket with butcher paper and place back in smoker. Raise heat to 275 degrees F and cook until meat reaches an internal temperature of 203 degrees F, up to 2 more hours. Let rest until it reaches 165 degrees F, about 1 hour. Remove from butcher paper and slice. (See Cook's Note.) Serve with collards.

CAVIAR PLATE

Steps:

• Place the caviar tin in a small bowl of ice, to keep cold. Peel eggs and separate the whites and yolks. Chop yolks and whites separately. Place caviar on a platter and surround with small bowls of chopped egg yolks and whites, lemon wedges, red onion, chives, creme fraiche, melted butter, blini, and toast points.

COTTAGE-CHEESE TZATZIKI MEZZE PLATE

Steps:

• Combine the cottage cheese, cucumber, 1 tablespoon of the oil, vinegar, garlic, mint, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate for at least 30 minutes to let the flavors meld. (The tzatziki can be made to this point and refrigerated overnight.)
• Divide the tzatziki evenly among 4 bowls. Dividing evenly, arrange the pita chips, tomatoes, stuffed grape leaves and olives around the tzatziki. Whisk together the remaining 1 tablespoon olive oil with the lemon juice, a pinch of salt and a few grinds of pepper, and drizzle all over the tzatziki and accompaniments. Garnish with dill.