Ingredients:

1 1/2 lbs. firm white fish (Mahimahi, Ahi, Ono)
1/2 lb. shrimp (21-25) or lobster
2 cups clam juice
21/2 cups water
1 cup white wine
juice of 1 lemon
1/2 lb. clams or mussels
1/2 cup olive oil
1 Maui onion, thinly sliced
1 cup celery, thinly sliced
1 cup julienne bell peppers (assorted colors)
1 tbsp. minced garlic
1 tbsp. minced ginger
1 tomato, diced
1/4 cup fresh basil, chopped
pinch saffron taro - steamed and cut into chunks
sweet potato - steamed and cut into chunks

Procedure:

Cut fish into 1-inch cubes. Remove shell and devein shrimp. In a large pan add olive oil, garlic, ginger, and seafood. Saute briefly. Add tomato, onions, celery, bell peppers, white wine, clam juice, water, crushed chili peppers, and saffron. Bring to a boil. Add cooked taro and sweet potatoes. Bring back to another boil and cook about 10 minutes, until the seafood is just cooked.

Ingredients:

1 (60 to 100-pound) dressed pig
coarse salt
60 pounds charcoal briquettes, divided

Secret Sauce:
1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
2 3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

Procedure:

A live pig weighting 90 to 130 pounds will dress out a carcass approximately the desired weight. (Dressed means that the pig is prepared for pig pickin cooking.)

Split open the whole dressed pig and butterfly (slit the backbone to allow the pig to lay flat, being careful not to pierce the skin). Trim and discard any excess fat (excess fat may cause a flare-up during cooking). Sprinkle the cavity with salt, cover, and let pig sit overnight. Place 20 pounds of charcoal in the barbecue pit or pig cooker (add charcoal as needed during cooking process). Pour charcoal lighter fluid on the briquettes and ignite. Let the charcoal burn until a fine white ash covers the briquettes. Place a heavy gauge wire screen or rack about a foot above the coals. Place butterflied pig on rack (skin side up) and season with additional salt. Close lid of the cooker and cook 7 to 8 hours or until the internal temperature of the pig reaches 170 degrees F. Raise temperature of cooker slowly. It should take up to 3 hours to get external temperature to 200 degrees F. (meat will crust over if temperature is too high). Let external temperature rise to 250 degrees. Carefully watch the temperature to maintain the 250 degrees external temperature. When done, turn pig over (skin side down) and spread with Secret Sauce. Cover and cook an additional 1 hour until skin is crisp. Remove from cooker. Slice or chop the meat or allow guests to pull meat from the bones. Serve with additional Secret Sauce.

Secret Sauce Procedure:

In a large stainless-steel pot over medium-high heat, combine all the ingredients; bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until crushed red pepper sinks. Remove from heat. It should be bottled hot, not boiling. Just hot enough that the bottles are hard to hold for more than a few seconds. Fill bottles within 1/2 inch of the top. By bottling hot, it will seal itself. Does not need refrigeration until after opening and then only to protect flavor.

Note: The sauce does not seem to have a problem with spoilage. I have used unopened bottles a year later and they have been very good. The sauce does get hotter with age.
If you like the sauce even hotter, add 1/4 cup of Tabasco before cooking.

Ingredients:

1 kg. tilapia fillets

Marinade:
4 cloves garlic, crushed
1 tsp. iodized fine salt (or 1tbsp. iodized rock salt)
1/2 tsp. pepper
1 tbsp. calamansi juice
1 piece egg white, beaten
1/4 cup toasted sesame seeds
1/3 cup oil

Sauce:
1 can (234 grams) Del Monte Fresh Cut Pineapple Tidbits
3 tbsp. Del Monte Sweetened Orange Juice 202 Drink
1 tbsp. calamansi juice
1/2 tbsp. cornstarch, dissolved in 1 tbsp. of sweetened orange juice drink
1/4 tsp. iodized fine salt (or 3/4 tsp. iodized rock salt)
2 tsp. sugar

Procedure:

Combine all marinade ingredients. Marinate fish in the refrigerator for 15 minutes. Chill. Drain. Dip fish in egg white and press flesh side into sesame seeds. Fry fish, turning once, until tender. Set aside. Retain 1 tbsp. oil in pan. Pour Del Monte Fresh Cut Pineapple Tidbits with syrup, remaining Del Monte Sweetened Orange Juice, calamansi juice and dissolved cornstarch. Season with salt and sugar. Simmer until thick. Pour over fish. Makes 6 servings.

Ingredients:

1 small chicken (1-1.2kg)
2-3 slices of cooked ham, cut into 2cm x 5cm strips
4 iceberg lettuce leaves, cut into strips
300 ml. chicken stock
1.5 tbsp. oyster sauce
1 tbsp. light soy sauce
dash of pepper
1 tsp. salt
1 tbsp. cornflour mixed with 2 tbsp. water

Procedure:

Place chicken into a large pot and cover with water. Add 1 tsp salt and bring to boil. Reduce heat and simmer gently for 30-40 minutes until the chicken is cooked. Cut the chicken into 2cm x 5cm pieces. Remove all bones, but leave skin. Districute the lettuce strips over the serving plate. Alternate the chicken and ham pieces over the bed of lettuce. Heat the chicken stock in a saucepan. Add the seasoning ingredients. When boiling, add cornflour paste and stir until thick. Pour sauce over chicken and serve.

Ingredients:

500 grams ground lamb or beef
2 large onions, (grated)
one clove garlic, (crushed)
one large egg, (beaten)
4 medium tomatoes
salt
black pepper
one teaspoon turmeric, (optional)
sumac (optional)

Procedure:

Mix meat, onions, garlic, egg, salt, pepper and turmeric well and leave in the refrigerator overnight (or for several hours). Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbecue each side for about five minutes, turning frequently. (If skewers are not available or barbecuing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat. Again, turn a few times.) Serve with hot basmati rice or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread. Makes 4 servings.