Trader Vic's Hearts of Palm Salad


Trader Vic's Restaurant Recipe

2 (15 oz.) cans hearts of palm, cut into 1/4 inch dice
2 cups cherry tomatoes, seeded and cut into 1/4 inch dice
3 green onions, white and pale green part only, minced
1 tablespoon minced fresh flat leaf parsley
2 tablespoons Soy Tarragon dressing (recipe follows)
32 Belgian endive leaves or baby romaine lettuce leaves, for serving
32 flat leaf parsley sprigs, for garnish

Trader Vic's Tom Ka Gai Soup


Trader Vic's Restaurant Copycat Recipe

4 cups chicken broth
2 (14 oz.)cans coconut milk
1 cup diced Japanese eggplant (about 1/2 eggplant)
2 stalks lemongrass, each cut in half and pounded
1/4 cup lime juice
2 tablespoons fish sauce
1 strawberry-size knob of ginger, peeled and halved
1 clove garlic, minced
2 teaspoons red curry paste
1 teaspoon ground coriander
2 skinless chicken breast fillets
2 jalapenos, seeded and julienned
1 red chili pepper, seeded and julienned
1/3 cup chopped green onions (green part only)
6 lime wedges, for garnish

Trader Vic's Cosmo Salad


Trader Vic's Restaurant Recipe

Makes 5 cups salad, or 24 servings

4 artichoke bottoms, cut into 1/4 inch dice
8 ounces button mushrooms, cut into 1/4 inch dice
6 stalks celery, cut into 1/4 inch dice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper

Cosmo Dressing:
1 cup mayonnaise
2 tablespoons Dijon mustard
1 small shallot, minced
1/2 teaspoon medium sherry

24 lettuce leaf cups, for serving
12 cherry tomatoes, quartered, for garnish
Chopped chives for garnish

To prepare the salad, in a large bowl, combine artichokes, mushrooms, and celery.  Season with salt and pepper.

To make the dressing, in a small bowl, whisk together the mayonnaise, mustard, shallot, and sherry until smooth.  Pour over the salad and toss gently.  Taste and adjust the seasoning.

To serve, spoon the salad into the lettuce cups.  Garnish each filled cup with two tomato quarters and sprinkle with chopped chives.  Serve immediately.

Trader Vic's Crispy Prawns


Trader Vic's Recipe

16 extra large shrimp (about 1 pound), peeled and deveined but with tails left on
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspon freshly ground white pepper
2 large egg yolks
1 cup panko bread crumbs
vegetable oil, for deep frying
Trader Vic's Chinese Hot Mustard
Savory Dipping Sauce

Trader Vic's Chinese Spiced Chicken Wings


Trader Vic's Restaurant Recipe

2 pounds chicken drumettes
1/2 cup soy sauce
1 tablespoon Chinese five spice powder

Savory Salt:
1/4 cup kosher salt
1 teaspoon celery salt
1 teaspoon paprika
1/4 teaspoon cayenne

peanut oil, for frying
watercress, for garnish

Trader Vic's Egg Rolls


Trader Vic's Restaurant Recipe

2 tablespoons vegetable oil
4 ounces ham, julienne cut (about 1/2 cup)
4 ounces cooked chicken breast, shredded (about 1 cup)
4 cups bean sprouts (1 pound)
12 snow peas, julienne cut
3 green onions, white and pale green parts only, julienne cut
1/2 cup bamboo shoots, julienne cut
1 (8 oz.) can whole water chestnuts, peeled and julienned
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
8 egg roll wrappers
2 large egg yolks, beaten
1 1/2 cups Chinese Batter
vegetable oil, for frying
Savory dipping Sauce, for serving
Trader Vic's Chinese Hot Mustard Sauce, for serving

Trader Vic's Mahi Mahi Sliders


with Katsu Slaw and Fried Pickles

Makes 6 appetizers

12 ounces mahi-mahi, cut into six equal-sized portions
blackening spice
2 tablespoons vegetable oil
6 King's Hawaiian Bread dinner rolls

3 cups shredded cabbage
1/2 cup shredded carrot
1/4 cup Vic's Slaw Dressing (see accompanying recipe)

Fried pickles:
1 whole dill pickle, cut into thin circles
8 tablespoons all-purpose flour
1 egg, whisked into an egg wash
1/2 cup panko bread crumbs
vegetable oil for frying

To make sliders: Generously season both sides of fish with blackening spice and set aside until ready to cook. Prepare slaw and pickles as directed below.

Shortly before you're ready to serve, place a nonstick skillet over medium heat. Add oil and sear mahi-mahi pieces until golden brown but still slightly rare on the inside, about 2 minutes each side. Remove from pan and allow to rest 3 to 5 minutes.

To assemble, place mahi-mahi pieces on the bun bottoms, top evenly with slaw, fried pickle slices (2 per slider) and bun tops. Serve immediately.

To make slaw: Toss cabbage and carrots with slaw dressing.

To make pickles: To fry pickles, dredge slice in flour and then in egg wash. Press slices into panko crumbs, making sure they are well-coated. In a nonstick pan with a light coating of oil, fry pickle slices until they are golden brown, 1 to 2 minutes each side. Drain on a plate lined with a couple of paper towels and reserve.

Vic's Slaw Dressing:
1 tablespoon pink pickled ginger
1/2 hard-cooked egg
1 teaspoon chopped fresh cilantro
1 cup mayonnaise
1 teaspoon wasabi paste
dash of Tabasco sauce
dash of Worcestershire sauce
freshly ground black pepper

Coarsely chop pickled ginger and egg. In a medium bowl, mix ginger, egg, cilantro, mayonnaise, wasabi paste, Tabasco, Worcestershire sauce and black pepper. Refrigerate until ready to use. Makes about 1 1/2 cups.

Trader Vic's Jalapeno Cheese Balls


Trader Vic's Restaurant Recipe

4 cups grated Cheddar cheese (1 pound)
1 cup grated Emmentaler cheese (4 ounces)
2 tablespoons minced fresh cilantro
1 tablespoon minced jalapeno, or to taste
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
vegetable oil, for frying
1 cup Chinese Batter (recipe follows)
1 cup plain dry breadcrumbs
Savory Dipping Sauce
Trader Vic's Hot Mustard Sauce

Trader Vic's Char Siu Pork


Trader Vic's Restaurant Recipe

1/2 cup sugar
1/2 cup ketchup
1/2 cup hoisin sauce
1/2 cup soy sauce
2 pork tenderloins (about 2 pounds), trimmed and silver skin removed
2 tablespoons toasted sesame seed, for garnish
Plum Sauce, for serving
Trader vic's Chinese Hot Mustard Sauce, for serving

Trader Vic's Crab Cakes


with Wasabi Remoulade
Trader Vic's Restaurant Recipe

Crab Cakes:
1 pound Dungeness crabmeat, picked over to remove any bits of shell or cartilage
3 green onions, whtie and pale green parts only, minces
1/4 red bell pepper, minces
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 large egg
1/2 teaspon kosher salt
1/4 teaspoon freshly ground white pepper
1 cup panko breadcrumbs
1/4 cup clarified butter, for frying

Wasabi Remoulade:
1/4 cup mayonnaise
1/4 cup ketchup
1 tablespoon wasabi paste, or to taste
1 tablespoon capers, chopped
1 tablespoon minced fresh flat leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper