The SSFM

Cookbook

At the close of each year SSFM gathers to celebrate the firm’s successes with a party that centers on food.
We chose a theme around which our people submit their favorite recipes. This year we selected Game of Thrones as the focus for our cuisine.

Farm to Table means as fresh as possible and emphasizes locally produced foods with a focus on sustainable agriculture, organic farming and free range animal husbandry. Gathering local food is not always simple but we are fortunate in Hawaii to have an abundance of native sources for all manner of ingredients. The local foods section of most groceries is a go to resource.

Hawaii is a melting pot of ethnicities and one way we celebrate our cultures is through our food. The recipes in this cookbook originate from many different countries but share the common bond of being Island favorites. Please enjoy them.

Everyone at SSFM wishes you a healthy and prosperous 2018.

The SSFM

Cookbook

At the close of each year SSFM gathers to celebrate the firm’s successes with a party that centers on food.
We chose a theme around which our people submit their favorite recipes. This year we selected Game of Thrones as the focus for our cuisine.

more/less

Farm to Table means as fresh as possible and emphasizes locally produced foods with a focus on sustainable agriculture, organic farming and free range animal husbandry. Gathering local food is not always simple but we are fortunate in Hawaii to have an abundance of native sources for all manner of ingredients. The local foods section of most groceries is a go to resource.

Hawaii is a melting pot of ethnicities and one way we celebrate our cultures is through our food. The recipes in this cookbook originate from many different countries but share the common bond of being Island favorites. Please enjoy them.

Everyone at SSFM wishes you a healthy and prosperous 2018.

Engineering Group Recipes

The men who hunted the savage boar had great respect for the animal’s ability to cut and maim. Perfect to get revenge by eating them!

The Boar That Killed Robert Baratheon

(Braised Shoyu Pork)

The Boar That Killed Robert Baratheon

(Braised Shoyu Pork)

Ingredients

Ingredients

1 1/4 lbs pork belly
1 lb potatoes
½ teaspoon salt
1/4 teaspoon sugar
1/4 cup vegetable oil

1/4 cup dark soy sauce
1 can beer
½ can water
1 tsp fresh ginger
Chopped Green Onion or Chives for garnish

1 1/4 lbs pork belly
1 lb potatoes
½ teaspoon salt
1/4 teaspoon sugar
1/4 cup vegetable oil
1/4 cup dark soy sauce
1 can beer
½ can water
1 tsp fresh ginger
Chopped Green Onion or Chives for garnish

Cooking Instructions

Cooking Instructions

Heat oil in wok over high heat. Add pork belly and fry until water is evaporated. Add sugar and stir until pork belly becomes golden. Add beer and fry pork belly for 1-2 minutes, then add water and ginger. Cover and simmer on medium heat until half volume of liquid is evaporated. Add potato and salt. Cover and simmer again on medium heat until half volume of liquid is evaporated, then add dark soy sauce. After 5 minutes, pork belly is ready to be served. Garnish with green onions or chives to taste.

This is a classic Vietnamese appetizer. The shrimp paste is wrapped around the sugarcane which serves as a great skewer. After the shrimp has been removed you can chew on it for a chase of refreshing sweet sugarcane juice.

Jon Snow Pea Salad

Jon SnowPea Salad

Ingredients

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon kosher salt (Hawaiian salt is OK)
1/2 teaspoon white pepper
1 (10- to 12-oz. bag) frozen baby peas, thawed

1/4 cup snow peas, strings removed
1 can water chestnuts, diced
2 tablespoons red onion, cut in 1/4-inch dice
3 strips bacon, chopped, cooked until crisp, and drained*
8 to 12 sprigs of other fresh herbs, such as red perilla (tia to) and Vietnamese balm (kinh gioi)
3/4 cup nuoc cham dipping sauce

1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon kosher salt (Hawaiian salt is OK)
1/2 teaspoon white pepper
1 (10- to 12-oz. bag) frozen baby peas, thawed
1/4 cup snow peas, strings removed
1 can water chestnuts, diced
2 tablespoons red onion, cut in 1/4-inch dice
3 strips bacon, chopped, cooked until crisp, and drained*
8 to 12 sprigs of other fresh herbs, such as red perilla (tia to) and Vietnamese balm (kinh gioi)
3/4 cup nuoc cham dipping sauce

Cooking Instructions

Cooking Instructions

Blend together mayonnaise, sour cream, salt and pepper to make dressing. Combine peas, snow peas, water chestnuts, red onion and bacon with dressing until ingredients are well coated. Transfer to a flat container. Refrigerate at least 24 hours before serving. Stir twice to redistribute dressing. Serve within two days.

Makes 8-10 servings.

The men who hunted the savage boar had great respect for the animal’s ability to cut and maim. Perfect to get revenge by eating them!

Mini Hasselback Potatoes with Garlic Herb Butter

Mini Hasselback Potatoes with Garlic Herb Butter

Ingredients

Ingredients

12 Mini Potatoes
4 tbls butter
¼ tsp salt

Garlic Herb Butter
1 stick butter
3 tsp garlic (finely chopped)
1 tsp Rosemary (finely chopped)
1 tsp Thyme (finely chopped)

12 Mini Potatoes
4 tbls butter
¼ tsp salt

Garlic Herb Butter
1 stick butter
3 tsp garlic (finely chopped)
1 tsp Rosemary (finely chopped)
1 tsp Thyme (finely chopped)

Cooking Instructions

Cooking Instructions

1. Combine all ingredients of the garlic herb butter and set aside. (can be prepared the night before)
2. Preheat oven to 425ºF.3. Cut slits through potatoes widthways, making sure not to cut all the through.
4. Place potatoes in a large baking/roasting pan.
5. In a small bowl, mix together butter and salt.
6. Brush butter mixture over each potato, letting the butter drip through slits.
7. Roast potatoes for 45 min – 1 hour, basting each potato with the butter mixture half way through roasting.
8. Once potatoes are crispy, golden and slits have separated slightly, remove from oven.
9. Melt garlic herb butter mixture, drizzle over potatoes and toss until full coated
10. Serve immediately.

The men who hunted the savage boar had great respect for the animal’s ability to cut and maim. Perfect to get revenge by eating them!

“Take The Black” Berry Cheesecake

(no bake)

“Take The Black” Berry Cheesecake

(no bake)

Ingredients

Ingredients

Graham cracker crust
1 ½ cups graham cracker crumbs
1/3 cup butter
¼ cup sugar

Cheesecake
16 oz cream cheese
1 tub (8 oz) of cool whip
Confectioners sugar to taste

Garlic Herb Butter
1 stick butter
3 tsp garlic (finely chopped)
1 tsp Rosemary (finely chopped)
1 tsp Thyme (finely chopped)

Graham cracker crust
1 ½ cups graham cracker crumbs
1/3 cup butter
¼ cup sugar

Cheesecake
16 oz cream cheese
1 tub (8 oz) of cool whip
Confectioners sugar to taste

Garlic Herb Butter
1 stick butter
3 tsp garlic (finely chopped)
1 tsp Rosemary (finely chopped)
1 tsp Thyme (finely chopped)

Cooking Instructions

Cooking Instructions

Crush up the graham crackers until they are crumbs then combine with melted butter and sugar and press into the pan and bake at 375 ºF for 7 minutes. (Option: Use a pre-made graham cracker pie crust). Combine softened cream cheese, cool whip and confectioners sugar and beat until fully incorporated and smooth in texture. Pour cream cheese mixture into cooled pie crust and spread in an even layer. For the topping, combine sugar and berries in a sauce pan on medium heat until berries thaw, then muddle berries to preferred consistency. Mix together the water and cornstarch and add it to the berries to thicken and set aside to cool. (Option: Use a pre-made can of berry pie filling instead). Pour topping right onto the cheesecake, chill for a few hours and you’re good to go!

This recipe makes one 9” diameter cheesecake.

Strategic Services Group Recipes

The men who hunted the savage boar had great respect for the animal’s ability to cut and maim. Perfect to get revenge by eating them!

King(slayer) Crab Dip

King(slayer)Crab Dip

Ingredients

Ingredients

½ cup mayonnaise
8 oz. block cream cheese
¾ cup shredded cheese-
(Jack/Cheddar/Parmesan)

1 t Old Bay Seasoning
2 Large Roasted Jalapenos
2 Strips Bacon (thick cut)
½ lb. crabmeat of choice

½ cup mayonnaise
8 oz. block cream cheese
¾ cup shredded cheese-
(Jack/Cheddar/Parmesan)
1 t Old Bay Seasoning
2 Large Roasted Jalapenos
2 Strips Bacon (thick cut)
½ lb. crabmeat of choice

Cooking Instructions

Cooking Instructions

1. Preheat oven at 350 degrees
2. Combine the cream cheese, Old Bay seasoning, mayonnaise, and shredded cheese into a bowl.
3. Cut roasted jalapenos in half and remove seeds. Let cool. Chop and add to cream cheese mixture.
4. Cook bacon until crispy. Let cool and add to cream cheese mixture.
5. Place all ingredients in baking dish (2 quart / 8” square)
6. Bake for approximately 10 minutes or until hot and bubbly.
7. Serve with chips, crackers, or bread.

The men who hunted the savage boar had great respect for the animal’s ability to cut and maim. Perfect to get revenge by eating them!

Hot Pie’s Bread

(to be served with the crab dip)

Hot Pie’s Bread

(to be served with the crab dip)

Ingredients

Ingredients

4 1/3 cups bread flower
3 tsp yeast
3 tsp sugar

2 tsp salt
2 cups water

4 1/3 cups bread flower
3 tsp yeast
3 tsp sugar
2 tsp salt
2 cups water

Cooking Instructions

Cooking Instructions

1. Mix 1 cup cool water with the yeast, sugar, salt, and 2 rounded tsp of flour in a large bowl.
2. Let mixture set until the yeast is working.
3. Add the flour and remaining water into the bowl and mix until dough is light and smooth.
4. Knead for 12 minutes.
5. Return the dough to the bowl and let the dough rise until double in size (approx. 1 hour)
6. Remove dough and let it rest for 15 minutes.
7. Cut dough into four equal size pieces. Knead dough to the shape desired, place on baking sheet, and let rise until about double in size.
8. Bake in a 400 degree oven for approximately 20 minutes or until nicely browned.

Makes 4 loaves

This is a classic Vietnamese appetizer. The shrimp paste is wrapped around the sugarcane which serves as a great skewer. After the shrimp has been removed you can chew on it for a chase of refreshing sweet sugarcane juice.

Dragon Wings

Dragon Wings

Ingredients

Ingredients

5 to 6 pounds Chicken Wings
1 large bunch scallions (about 8), white and green parts
2 shallots, peeled and halved
4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros
1 2-inch piece fresh ginger, peeled and coarsely chopped
6 garlic cloves, peeled
¼ cup fresh thyme leaves, or 1 Tbsp dried
2 Tbsp ground allspice, more for sprinkling

2 Tbsp soy sauce
2 Tbsp dark brown sugar
1 Tbsp salt, more for sprinkling
1 Tbsp black pepper
½ cup vegetable oil
1 Tbsp white or apple cider vinegar
Freshly squeezed juice of 2 limes

5 to 6 pounds Chicken Wings
1 large bunch scallions (about 8), white and green parts
2 shallots, peeled and halved
4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros
1 2-inch piece fresh ginger, peeled and coarsely chopped
6 garlic cloves, peeled
¼ cup fresh thyme leaves, or 1 Tbsp dried
2 Tbsp ground allspice, more for sprinkling
2 Tbsp soy sauce
2 Tbsp dark brown sugar
1 Tbsp salt, more for sprinkling
1 Tbsp black pepper
½ cup vegetable oil
1 Tbsp white or apple cider vinegar
Freshly squeezed juice of 2 limes

Cooking Instructions

Cooking Instructions

1. At least one day before cooking, pat chicken dry with paper towels, combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hourrs. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
2. Prepare grill: Clean and oil grates and preheat to medium heat. The temperature can start as high as 300 and go as low as 250. Place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
3. Uncover grill. Chicken will be golden and mahogany in places. If not fully cooked, turn chicken over, cover, and continue cooking. Chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone.

The men who hunted the savage boar had great respect for the animal’s ability to cut and maim. Perfect to get revenge by eating them!

Meatballs on a Stick

(Them with the Pointy End)

Meatballs
on a Stick

(Them with the
Pointy End)

Ingredients

Ingredients

For the meatballs
1 ½ lb. ground beef or pork
½ cup breadcrumbs
½ cup finely diced onion
¼ cup freshly grated parmesan cheese
½ tsp. dried thyme
¼ tsp. dried oregano
¼ tsp. salt
¼ tsp. black pepper
4 cloves garlic, minced
2 eggs

For the sauce
28 oz. can crushed tomatoes (roasted)
1 tsp. smoked paprika
Chopped fresh basil or parsley for garnish
Salt and pepper to taste

For the meatballs
1 ½ lb. ground beef or pork
½ cup breadcrumbs
½ cup finely diced onion
¼ cup freshly grated parmesan cheese
½ tsp. dried thyme
¼ tsp. dried oregano
For the sauce
28 oz. can crushed tomatoes (roasted)
1 tsp. smoked paprika
Chopped fresh basil or parsley for garnish
Salt and pepper to taste
¼ tsp. salt
¼ tsp. black pepper
4 cloves garlic, minced
2 eggs

Cooking Instructions

Cooking Instructions

For the sauce
1. Heat the crushed tomatoes in a large, deep sauté pan or stockpot over medium-high heat until simmering.
2. Stir in the smoked paprika, season with salt and pepper, and reduce heat to medium-low.
3. Cover and let simmer 20 to 30 minutes.

For the meatballs
1. Combine all meatball ingredients until evenly mixed.
2. Roll mixture into 1 ½-inch meatballs. Place on baking sheet coated with cooking spray.
3. Set aside.
4. Heat oven to 400°F.
5. Bake uncovered 18 to 22 minutes or until no longer pink in the center.
6. Place in sauce and let simmer.
7. Serve with a plastic sword.

Makes 30-36 meatballs.

This is a classic Vietnamese appetizer. The shrimp paste is wrapped around the sugarcane which serves as a great skewer. After the shrimp has been removed you can chew on it for a chase of refreshing sweet sugarcane juice.

Bolton Wedding Cod Cakes

Bolton Wedding
Cod Cakes

Ingredients

Ingredients

1/2 lb. cod, cut into large chunks.
1/2 cup broth
1 Tbs. olive oil
1/2 cup wine (I used a semi-sweet red)
1 leek, diced
1-2 Tbs. fresh cilantro, diced
2 Tbs. capers
2 eggs
1/2 – 1 cup breadcrumbs
olive oil for frying

For sauce
pinch of pepper
1 tsp. lovage root
1 tsp. oregano
remaining broth, from above
roux (1 Tbs. oil, 1 Tbs. flour)

1/2 lb. cod, cut into large chunks.
1/2 cup broth
1 Tbs. olive oil
1/2 cup wine (I used a semi-sweet red)
1 leek, diced
1-2 Tbs. fresh cilantro, diced
2 Tbs. capers
2 eggs
1/2 – 1 cup breadcrumbs
olive oil for frying
For sauce
pinch of pepper
1 tsp. lovage root
1 tsp. oregano
remaining broth, from above
roux (1 Tbs. oil, 1 Tbs. flour)

Cooking Instructions

Cooking Instructions

1. Poach the cod in the broth until it is flaky, around 5 minutes. Fish out the cod, place in a bowl, and crumble. Add the leek, cilantro, and capers, then the eggs and 1/2 cup breadcrumbs. Mix this thoroughly by hand, and try to make a few patties with them. Add more breadcrumbs as needed.

2. Once you have a consistency that will work, form the mixture into cakes and fry in oil over medium heat. The cakes should be golden brown, and just a tad crispy. Place on a plate covered with paper towel to drain.

3. To the poaching broth, add lovage, oregano, and pepper. Simmer until this sauce has reduced slightly, about 5 minutes. Strain, then thicken with a roux.

4. Serve cod cakes while still warm, with sauce on the side, or drizzled over.

The men who hunted the savage boar had great respect for the animal’s ability to cut and maim. Perfect to get revenge by eating them!

Sansa’s Lemon Cakes

Sansa’s Lemon Cakes

Ingredients

Ingredients

Nonstick vegetable oil spray
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons finely grated lemon zest
1 teaspoon vanilla paste or extract
¼ cup sour cream

½ cup fresh lemon juice, divided
½ cup (1 stick) unsalted butter, room temperature
1¾ cups sugar, divided
3 large eggs
1 lemon, thinly sliced

Nonstick vegetable oil spray
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons finely grated lemon zest
1 teaspoon vanilla paste or extract
¼ cup sour cream
½ cup fresh lemon juice, divided
½ cup (1 stick) unsalted butter, room temperature
1¾ cups sugar, divided
3 large eggs
1 lemon, thinly sliced

Cooking Instructions

Cooking Instructions

1. Preheat oven to 350°
2. Coat an cupcake pan with nonstick spray
3. Whisk flour, baking powder in a bowl until no lumps remain. Combine sour cream, lemon zest, vanilla, and ¼ cup lemon juice in a large measuring cup.
4. Beat butter and 1 cup sugar in a bowl until light and fluffy. Add eggs one at a time, beating to blend until almost doubled in volume and very light, airy, and pale yellow.
5. Add dry ingredients and sour cream mixture
6. Scrape batter into prepared pan; smooth top
7. Bake lemon cake until just starting to turn light golden and a tester inserted into the center comes out clean, 25–30 minutes
8. Cool down the lemon cake
9. Bring remaining sugar and water to a boil until sugar is dissolved. Cook lemon slices in boiling water until pith starts to become translucent, about 1 minute. Add blanched lemon slices to boiling syrup
10. Drizzle each lemon cake with lemon syrup and top with lemon slices

Makes 24 mini cupcakes.

This is a classic Vietnamese appetizer. The shrimp paste is wrapped around the sugarcane which serves as a great skewer. After the shrimp has been removed you can chew on it for a chase of refreshing sweet sugarcane juice.

Red Wedding Sangria

Red Wedding Sangria

Ingredients

Ingredients

2 cups of sliced or diced fruit, any combination of oranges, apples, pears and berries.
1/2 cup Cognac or Brandy
1 bottle red wine

2 eggs
1/2 – 1 cup breadcrumbs
olive oil for frying

2 cups of sliced or diced fruit, any combination of oranges, apples, pears and berries.
1/2 cup Cognac or Brandy
1 bottle red wine
1 can orange soda
1 can lemon soda, sprite or 7-Up

Cooking Instructions

Cooking Instructions

1. Using a large glass pitcher, large enough to accommodate the liquid and fruit, place fruit in pitcher.
2. Add the cognac or brandy and red wine. Stir and chill in the refrigerator for a few hours if you can.
3. Just before serving, add orange and lemon soda and ice, stir approximately 3 to 5 seconds.
4. Serve and enjoy.

Makes about 6 servings.