For more video visit http://sports.pacificnetwork.tv/hawaiitailgating

Hawaii Tailgating-  Game Day!

Our Pacific Network all -girl crew meets Bobby Fukuda a 45 year veteran from the original Aloha Stadium (back then it was in Moilili)... captures Amy Hanaialii performing for tailgaters at one of three major tailgating parties and we check out all the food that's been prepared for fans who book a seat under a tent in the early sultry desert evening ( ok so it's 100 degrees who's counting)  to chow down on 3000 hot dogs, 2500 hamburgers, 1200 pounds of pulled pork, 1200 pounds of kalbi ribs, 70 cases of chicken wings and more.  Local folks know how to grind. It's a fact that their favorite pastime is Hawaii Tailgating whether it be in a parking lot back home or on Las Vegas alsphalt at a UH Warriors game.  There is nothing that can compare to the loyalty of Hawaii expats living away from home. I know.  I was a home girl who lived away for over 20 years.

Check out more video, you're bound to see one of your classmates, oldtimers who left to retire in Las Vegas, students who flew up to the game, or catch yourself on camera.  We'll edit more clips, stay tuned, but you have to try this classic Hawaii Tailgating recipe discovery the girls made on the road.

HOW TO MAKE OX TAIL SOUP GUARANTEED

INGREDIENTS:
1 pkg. Noh foods Chinese Roast Duck Seasoning (key ingredient)
2-3 pounds of oxtails
1 cup dried shiitake mushrooms, soak in hot water 10 minutes
1 piece gow pee (Chinese dried tangerine peel), soak in hot water 10 minutes
1 tablespoon Szechuan peppercorns (wrap in cheese cloth so you can take out)
2 inch fresh ginger peeled and sliced into rounds
2 whole star anise                                                                                                                                   1/4 cup peanuts                                                                                                                                    Salt & Pepper to taste (Dad easy on the salt)                                                                               1 lb. mustard cabbage, cut in 1-2 inch lengths

Garnishes:
Thinly sliced green onions
Chopped chinese parsley (cilantro and lots of this)
Chopped serrano chilis ( up to you)

Dipping Sauce:
Grated fresh ginger
Soy Sauce

In a stock pot, first you braise the oxtails with light oil and a little whiskey or sweet sherry.  Yes, this is my Aunty Lorna's secret.  Then you add water and parboil for 30 minutes in 1/2 pkg of Noh foods Chinese Roast Duck Seasoning. This part is the Noh family secret and it is fabulous.

Rinse the oxtails and the pot and add more clean water to the pot. Bring the water back to boil and add oxtails back in along with the Szechuan peppers (wrapped in cheesecloth so they are not floating all over the soup), shiitake mushrooms, gow pee, star anise, and ginger. Salt & pepper.

Bring to a boil and simmer until the oxtails are falling off the bone tender, about 2-3 hours. Replenish the soup with additional broth or water if it starts getting too low. Skim as much fat as you can from the surface as the soup cooks. Just before serving, add the mustard cabbage and cook just until it wilts and changes color.

Serve with the garnish to be sprinkled on top and rice (use saimin noodles instead if you like your Ox Tail Soup this way ala Waialae Country Club style). You can leave out the peanuts if you want but they add flavor.

Send us your winning recipes! and stay tuned for more Hawaii Tailgating - Teriyaki to Tiramisu.  For more video visit http://sports.pacificnetwork.tv/hawaiitailgating

and for more www.espn1420am.com

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