Pupus Add Hawaiian Inspiration to Holiday Fare
By Roy Yamaguchi

The holidays are a special time when gathering with friends and families takes a top priority in our often busy lives. As with any gathering, food is an important element, but hosting a holiday event doesn’t need to be complicated. At Roy’s, appetizers play an important role. An appetizer should be an exciting prelude to the food that follows, but sometimes our guests like to dine on a series of appetizers instead of a traditional meal with a main course. This “grazing” style translates perfectly to a cocktail party, and lets your guests explore a range of flavors and textures.

In Hawaii creating a sampling of appetizers for a meal has a name. The “pupu” is an enduring tradition that lies somewhere between hors d’oeuvres and side dishes. Pupu platters usually feature morsels such as wontons, taro or coconut chips, or small cuts of grilled chicken, fish or meat that can be shared by the whole table.

When planning your gathering, keep these tips in mind as well:

Select a theme. It’s a great way to keep the menu in check and fun for the host to plan.
Keep the guest list manageable. A small party is the best time to explore the culinary world and even experiment a little.
Stick to a “tried and true menu” for a larger party. More advanced preparation and too much experimenting may keep you from your guests.
As a general rule, count on providing five to six pieces per guest, knowing that some will eat fewer but many will eat much more.
Plan ahead. You want to be ready the day before, with everything prepped and ready to go so that all you have to do is cook and serve.
Be happy when you’re cooking. The joy will be apparent in the food.
Put food out when the first guests arrive to keep it at its freshest through the evening.
Consider food allergies and vegetarian guests. Try to include at least one dish than anyone can enjoy.

Remember the most important thing about your party is the time you and your guests spend together. It’s what the gathering is all about.

Mahalo!

Roy’s Lobster Potstickers

1 lb Slipper Lobster

1 lb Rock Shrimp

1 lb White Fish

1/4 bunch chopped Cilantro

1 oz chopped Basil

1/4 bunch Green Onions

1 cup Green Cabbage

1 cup Napa Cabbage

1 cup Red Cabbage

Potstickers

In a smoking hot pan add 1 Tblsp each of shallots, ginger and garlic with cabbages. Saute in 2 Tblsp of sesame and peanut oil until done and well carmalized. Cool.

Mix together cooked cabbage, green onions, cilantro, and basil. Grind in a meat grinder on medium.

Mix the lobster, shrimp and fish in a meat grinder.

Fold the vegetable and seafood mix together in a bowl. Season with salt and pepper and 3 Tblsp oyster sauce.

Add filling into potstickers.

Steam potstickers then pan fry until golden brown and filling is hot on the inside. Top with Togarashi Miso Butter Sauce.

Togarashi Miso Butter Sauce

Buerre Blanc, seasoned

1 1/4 Cup Shiro Miso

4 Tblsp Togarashi

3 Tblsp Kabayaki

1/4 Cup Siracha

Pinch Fuirkake

Whisk miso and 1/3 cup hot vegetable stock together over a double boiler until smooth and silky.

Add togarashi, kabayaki and Siracha. Continue to whisk.

Add the prepared butter sauce into the mixture and whisk until incorporated.

Add a pinch of furikake.

Chef Roy Yamaguchi is regarded as the founder of a distinctive style known as Hawaiian Fusion Cuisine, which brought his cooking to the forefront of contemporary gastronomy. He founded Roy’s in 1988.

For more information visit www.roysrestaurant.com

There are three Roy’s in Phoenix:

Roy’s Desert Ridge (Inside the JW Marriott Resort)

5350 E. Marriott Dr / Phoenix

480-419-7697

Roy’s Scottsdale

7001 N. Scottsdale Rd.

480-905-1155

Roy’s Chandler

7151 W. Ray Rd.

480-705-7697