My Recipe Journey: A Culinary Interpretation Through This Life I Lead

The Not Your Mamma Take 2

2013-03-11T15:03:00.003-04:00

I thought I would get a head start on mamma McG's visit, not to mention some really classic Rollin's lines, or might I say politely McG caught with his cargoes down. Nonetheless it is McRoll at it's best so I hope you can enjoy the breakfast in me.

Ever have one of those moments even days when you first realize the unexpected has just happened. Well do you cower in a corner or do you face your unexpected company head on and make the best of possibly an awkward situation. I personally would lean towards the latter.

I still hear my grandmother saying inside my head "come on in, sit down, are you hungry? I'll make you something!" Even if it is first thing in the morning, rest assured she would be in my kitchen making breakfast (though I would not like to tell you what she would say to me afterwards).

But breakfast the all important meal of the day, so what shall it be, something special for our, ahem guests? Something for working up a big appetite? Maybe something from the heart? Or possibly something so good it may make you forget everything else that has been going on. Anything is possible, at least for a little while.

Let's face it the reason most of us choose a quick and easy breakfast is if you had to choose between lounging around in bed or getting up early to make a hearty breakfast, it would be no contest. The lazy way would win every time. I have chosen to help you do both you can spend about ten minutes assembling you egg dish the night before, just bake it off in the morning. What can be easier?

Of course you won't be stabbing yourself in the dark, it is so easy, and just a simple potato dish if you like and you can impress just about anyone. No one will lose their head over this I they just may ask for more I promise.

Just to finish up make someone even happier and you won't have to break to bank to get them coco puffs. these very special crepes will impress without

breaking the bank and be very light and tasty, even a caveman might enjoy them. I hope you do as well.

Mini Breakfast Stratas

5 large eggs

1 1/3 cups milk

1/2 tsp mustard

1/8 tsp paprika

pinch of cayenne

dash of nutmeg

1/2 tsp salt

5 slices day-old bread, cubed approx about 2 cups

Optional add in choices:
4 ounces cooked smoked ham, cubed
5 slices cooked bacon, drained and coarsely chopped
1 cup cooked & very well drained mushrooms, spinach,
If you want to make this a vegetarian version then double the amount of vegetables you choose to use.
6 green onions, the roots and half the greens removed, thinly sliced
4 ounces (about 1 1/2 cups) grated cheddar, swiss, or other cheese

Spray with nonstick spray 6 jumbo-sized, 12 regular-sized, or 24 mini-sized non-stick muffin cups.
In a mixing bowl, whisk the eggs, milk, mustard, paprika, cayenne, nutmeg, and salt. Set aside.
Evenly distribute among the muffin cups, in order, half each of the bread cubes, meat (if used), vegetables, green onions, cheese, and the egg mixture. Then repeat.
Cover the muffin cups with plastic wrap and refrigerate for up to 24 hours.
When ready to bake, heat the oven to 350 degrees F. with the rack in the middle position. Bake for 15 to 35 minutes, depending on the size of the muffin cups used, until the tops are lightly browned and the eggs set.
Allow the mini stratas to cool in the muffin cups for five minutes, remove them, and serve

Quick Fried Breakfast Potatoes With Onions

4 medium potatoes (russet or red)
1 onion, thinly sliced
1 tsp salt
1 tsp paprika
1/2 tsp garlic powder
1 Tbsp oil
1 Tbsp butter
dried parsley

Wash potatoes and prick with a knife.
Microwave the potatoes for about 8 minutes (you can do this the night before) Don't peel the potatoes.
Heat oil and butter together in fry pan.
Slice the potatoes and add to pan, cook over medium high heat after 5 minutes add onions, salt, garlic, paprika, parsley and continue cooking until potatoes are crispy about another 10 minutes.

Dessert Crepes with Ricotta Cream and Raspberries

Crepes
2 cups flour
1/2 tsp salt
1/3 cup sugar
5 eggs
2 cups milk
1/2 cup butter, melted

Ricotta Cream Filling
3/4 cup part skim milk ricotta
6 oz cream cheese
1/3 cup powdered sugar
zest of 1/4 of an orange
3/4 tsp vanilla extract

Orange Scented Raspberries
1/4 cup sugar
3/4 tsp cornstarch
12 oz frozen raspberries
zest of half an orange
juice from one small orange

Crepes:

Add all ingredients to a blender and process on high for 45-60 seconds, or until blended well. Let rest in the refrigerator for an hour or up to overnight.
Heat a 10-inch crepe pan over medium heat. Lightly grease with butter or non-stick spray. When hot, add 1/3 cup of batter to the pan.
Swirl the pan to spread the batter all around evenly. Then, place on the heat and cook for about 1 minute. When the top is no longer shiny, it is ready to turn. Flip with a spatula and cook for another 15-45 seconds, until golden. Remove and place on a plate while making the remaining crepes.

Filling:

Add all ingredients to a bowl and beat with an electric mixer until combined. Set aside in a bowl. (Can be made the night before)

Orange Scented Raspberries:

Add the sugar and cornstarch to a medium saucepan. Stir until combined. Add the raspberries, zest, and orange juice.
Cook over medium-high heat until boiling, then reduce to low and cook for 5 minutes, or until sauce has thickened.

Assemble Crepes:

Spread one side of each crepe with the ricotta mixture. Roll up and top with raspberries.

Oh No Jailed In!!!

2013-03-05T13:03:00.000-05:00

Something happened when Chin was abducted and thrown in the prison to fend for himself, he may have been slightly short changed the first time around since I celebrated the blogs birthday on the same day he woke up in jail.

The poor guy woke up with his back literally up against the wall. Now have you really thought about the term "your back is against the wall" it means that you have reached a point where you have no other options. When your back is against the wall you have no other course you can either give up or move forward and face the problem that has put you there in the first place. Chin faced his problem as only he could. I hope that in any situation we could show strength and courage to what ever situation puts your back up against the wall.

So enough said and yes this is a reboot as well a little new and a little old in case you may have missed it the first time around.

Let's face it who would have thought that one year ago, on Pro Bowl Sunday, on a dare a unique and exceptional journey could have taken place. This blog is now a year old, and I want to say “Thank you!” for being part of it all. It’s been an exciting year since my first post. Through your indulgence and readership, you have allowed me to explore recipes with a touch of storytelling. Now cooking being my passion, the art of writing I just seem to be learning along the way.

I am having such a good time blogging and meeting new friends over the course of the past year (that includes the ultimate trip to Hawaii). I sincerely thank all of you who have been encouraging and supporting me with their valuable comments. I am looking forward, to new postings, new inspirations, taking me and hopefully you in new directions in the year to come.

How can one truly appreciate the journey unless you really know where you have been. I can only do that by going back to that 1st blog from January 30, 2012. Why is the classics contain a good cocktail?

Okay it started with a picture of Alex O'Loughlin standing on the rocks and of one my usual off handed comments, oh a little AOL on the rocks. So the start of this journey has begun, with egging on of fellow Twitter friends, an edit of a picture, come up with a drink recipe, and an inspiration for a blog was born. So the challenge begins. Can I continue with more recipes? Can I be inspired by more cast and crew? The journey can possibly be fun, and with the friends I have met along the way, the ride will certainly be interesting.

Ever known someone or even yourself with a fear of cooking? I think that the fear can paralyze you, leave you feeling like you are trapped in a cage and just have no idea what to do.

I know there are other people out there with a fear of cooking, consider this your back-up. I'm here writing this hopefully to give some idea, possibly even show you it might be possible. Also I love to try to find great pictures to help you with your quest.

I do understand not everyone grew up cooking with my grams, truly wish you had. Yes I am one of the crazy people that find it relaxing, but it would be interesting for you to know that you do not need a chemistry degree to cook, since it was not my greatest subject in school. Never ever feel out of place for not feeling in place in the kitchen. If I can get you to feel more comfortable, I will be ever so happy.

This is a one dish that may sound intimidating, but is truly not. 'Cacciatore' means 'hunter' in Italian, and this 'hunter style' chicken dish uses of mushrooms, onions,and tomatoes. Then with a mix of some and herbs will satisfy so many on a cold night.

Chicken Cacciatore

1 chicken, cut up
2 Tbsp olive oil
2 Tbsp flour
1-1/4 tsp salt, divided
1 tsp oregano
1 tsp rosemary
1/2 tsp pepper
12 oz mushrooms, sliced
1 large red pepper, cut into 1/2-inch wide strips
3/4 cup onion, chopped
2 cloves garlic, sliced
14- 1/2 oz can Italian-style stewed tomatoes
1/3 cup white wine
Fresh Basil leaves or chopped fresh parsley

Heat oven to 400°F
Remove skin from all chicken pieces except wings; trim any visible fat.
Cut chicken breasts crosswise in half.
Heat oil in large roasting pan in oven 2 minutes.
Combine flour, 1 teaspoon salt, oregano, rosemary and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture.
Arrange chicken in hot oil in roasting pan; roast 20 minutes.
Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
Roast 10 minutes longer until chicken is cooked through.
Fresh Basil leaves or chopped fresh parsley.

Bonus Recipe!!

Extreme Chocolate Cake

2 cups sugar

1-3/4 cups flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

3/4 cup butter

1 1/2 cups unsweetened cocoa powder

5 1/3 cups confectioners' sugar

2/3 cup milk

1 tsp vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Girl's Night IN Rally Call Take 2

2013-03-01T09:41:00.000-05:00

Something tells me I am not the only one after the past week may need to let loose tonight and have a little fun. So I went back and cheated just a bit and decided that I would bring back the ladies rally call. The importance of girl’s night is beyond having fun, it is about not having to deal with some of the idiocracy out there. It is about just being able to relax, to be you and be accepted for just that. Girls night in is about spending time with other people who know how you feel without having to discuss all the depressing details. It is about finding your way back to that inner rock star, and knowing that those around you don't judge and hold no expectations.

My feelings are quite simple, lets face it if the guys can have their night out, ladies so can we. Though of course being who I am I just find the thought of bonding with the girls over some simply delectable treats, fine cocktails, and not to mention splendid company.

Because we all know we may find a shared comfort in the food we eat, by just sinking our teeth into some tantalizing dish, but sometime the comfort of knowing that the ladies are there, they have your back, no matter what.

You can revel in the fact that there is just some bit of comfort with those that care and have nothing but love for you. We all know there are compete, share the hate, but for this nigh no guard has to be put up because you are among those who love and care for you.

So today I dedicate this girls' night out to all my friends. My old and dearest friends, those I have only had the pleasure of meeting here, those I had the pleasure of meeting when I visited Hawaii.

BFF Cocktail

3 oz orange juice, fresh squeezed and pulp free
1/2 oz grenadine
3 oz champagne or sparkling wine, chilled
Orange wedge squeeze
1 cherry, for garnish

Fill a champagne flute or champagne coupe ½ full of cold orange juice. Slowly top with chilled champagne or sparkling wine.
Top with grenadine (will sink to the bottom). Top with squeeze of fresh orange. Garnish with a cherry.

Pineapple Daiquiri

2 oz white rum
1/2 tsp powdered sugar
1/4 oz lime juice
2 - 3 dashes pineapple syrup
1 slice pineapple

Prepare in a blender with crushed ice. Pour into a chilled cocktail glass, and serve.

Simple Sangria

2 bottles (750 ml each) red wine

1 cup Grand Marnier or triple sec, for richer flavor

2 cups orange juice

1/2 cups simple syrup

7-UP, to taste

1 orange, cut into wheels

1 cup strawberries, hulled and sliced

Combine all the ingredients (except the 7-UP) in a large jar.
Keep covered and refrigerate overnight. (If you're running short on time, make it at least a few hours in advance and keep out at room temperature.)
Add the 7-UP just prior to serving, but only as needed. (The longer the sangria sits out, the sweeter it gets, so you may not even need it.)

Lobster Salad in Lettuce Wraps

1 lb fully cooked lobster meat (or 5 lbs live lobsters)
1/2 cup mayonnaise
2 or 3 small scallions (white and green parts), thinly sliced
salt
Freshly ground pepper
Boston or bibb lettuce leaves, washed and dried

If using live lobsters, steam them until fully cooked and then cool to room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails.
Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into 1/2-inch to 3/4-inch dice.
Combine the lobster, and mayonnaise. If the salad is to be served within the hour, add the scallions.
Season with salt and pepper if needed. Cover with plastic wrap and chill for at least 30 minutes before serving.
For serving place salad on a platter or bowl surrounded by the lettuce.

Pupu Platter

This is a Polynesian style Hors d’Oeuvres, it is made up of a blend of crisp, soft, and chewy textures, it combines a parade of flavors sweet, salty, beefy , which just makes this platter an irresistible hit at any party.

Shrimp Toast

1/2 lb shrimp, peeled and deveined
1 Tbsp finely chopped peeled ginger
1 Tbsp sesame oil
1 Tbsp dry Sherry
1 Tbsp soy sauce
1 large egg white
2 Tbsp cilantro, finely chopped
2 scallions, finely chopped
6 slices firm white sandwich bread, cut into 1 1/2-inch rounds (24 total)
About 6 cups vegetable oil for frying

Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse purée. Stir together with cilantro, scallions, and 1/4 teaspoon salt. Spread on bread (a scant tablespoon each).
Heat 2 inches vegetable oil to 360° in a 4-quart saucepan over medium-high heat.
Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.

Bacon-Wrapped Pineapple

12 slices bacon (about 3/4 pound), halved crosswise
1 (1 1/2-pounds) pineapple, peeled, cored, and cut into 24 (1-inch) chunks
1 bunch scallions, greens cut into 5-inch-long pieces and halved lengthwise

Preheat oven to 450°F with rack in middle.
Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.

Beef Teriyaki

3 Tbsp soy sauce
2 Tbsp seasoned rice vinegar
2 garlic cloves, minced
2 tsp grated peeled ginger
1 medium zucchini
1/2 lb flatiron steak, cut across grain into 1/8-inch-thick slices

Stir together soy sauce, vinegar, garlic, and ginger.
Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan.
When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.

To serve:
Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.

Cooks' notes:
•Shrimp toasts can be assembled 1 hour ahead and chilled.
•Pineapple can be wrapped with bacon and scallions 4 hours ahead and chilled.
•Skewers can be chilled 2 hours ahead; brush with soy mixture before broiling.

Chocolate Molten Lava Cakes

6 oz dark chocolate
6 Tbsp butter
1/2 cup sugar
2 eggs
1/2 cup flour
Optional: Whipped cream or Powdered Sugar

Preheat oven to 400 degrees F.
Lightly grease four 4-ounce ramekins. Meanwhile in a double boiler, melt chocolate and butter. Stir in sugar.
The in a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper them, then carefully, stir egg mixture into chocolate mixture. Add flour and combine completely.
Add batter to ramekins and place on baking sheet and bake for 10 minutes. Centers should be soft but sides should be done.
Carefully invert ramekins on serving plate, then after about 2 minutes remove cup. Serve warm with whipped cream and or powdered sugar.

What's for dinner tonight?

2013-02-28T11:04:00.002-05:00

What is for dinner? It is one such question that I know that has haunted so many of us. I know it can scare some to their core, others can raise their hands in defeat before starting. I think it is like that test you had when you went to school, you knew it was coming,

but you just were never prepared for it. You look at the clock each day, and think oh no what am I going to cook for dinner tonight? Cause no one would have guessed dinner was coming again in 24 hours after the last one.

I totally get it, just because I love to cook I know what it's like, everyday it is the same thing, as usual it is a hard to decide what to cook, who to please, and who is on what diet this week.

If I were to subscribe to my mother's way of thinking I would perpetually make reservations, or learn take out is my best friend. Let me make this clear, I enjoy take out and love to eat out, but is cooking really that scary? Has the daunting question of what to make really have got the best of us?

So the fix, now don't hate me, just a little menu planning. It is not as bad as it may seem, it can be a good thing, really. Because if you know what’s for dinner, don't you think that your stress level might just be oh so much better.

If you think about it, shopping last minute, trying to gather everything together, then realizing, DAMN I don't have this or that what you needed for a meal. Try a baby step, try a I only plan five dinners for one week's worth of meals. The other two nights are whatever you chose either leftovers, dining out, or a meal from the freezer what makes you happy. Then see if the what is for dinner question is as bad as all that?

Savory Pork Chops in Creamy Dijon Sauce

4-6 boneless pork chops

2 Tbsp butter - divided

1 small onion, chopped

3 cloves fresh garlic, chopped

1 Tbsp flour

1-14.5 oz can chicken broth

2 Tbsp Dijon mustard

1/2 tsp salt

1 Tbsp dried chives

1/2 Tbsp dried parsley

1/2 cup half-and-half

Lightly salt & pepper both sides of pork chops. In a large skillet, sauté pork chops in 1 Tbsp of butter about 6 minutes per side or until cooked through. Remove pork chops to a serving platter.
Melt the additional 1 Tbsp. of butter and gently sauté onions and garlic until soft. Sprinkle flour over onions and stir through. Turn the heat to medium-high and slowly add the chicken broth; stirring continuously.
Add the Dijon mustard, chives, parsley, and salt. Bring to a light boil; reduce heat and simmer for 5 minutes. Add half-and-half; stir through and cook and additional 1 minute or until sauce is thick.

Sautéed Green Beans

1-16 oz bag whole green beans (thawed)
1 Tbsp butter
1 Tbsp olive oil
3 Tbsp almond slivers
salt & pepper

In a large skillet, sauté green beans in butter and olive oil for 4-5 minutes. Salt and Pepper to taste.
Add almonds and continue to sauté for an additional 2 minutes. Can also add a squeeze of fresh lemon juice.

Honey Mustard Chicken

1-3/4 lbs boneless, skinless chicken thighs

3 Tbsp honey

3 Tbsp stone ground mustard

1 tsp apple cider vinegar

1/2 cup sour cream

1 cup Panko Crispy Bread crumbs

1 Tbsp dried parsley

1 tsp dried oregano

1 tsp dried basil

Preheat oven to 375 degrees. In a medium sized bowl, stir together honey, mustard, vinegar and sour cream. In a second large shallow bowl, add Panko bread crumbs and dried herbs.
Swirl your chicken breasts on both sides in the honey mustard mixture. Leave sit in the mixture for a couple of seconds. Dip in the breading mixture coating both sides well.
Spray a cookie sheet with non-stick spray and lay chicken pieces evenly on the sheet. Bake for 30 - 35 minutes. Garnish with parsley.

Garlic Red Skinned Mashed Potatoes

2 lbs medium baby red potatoes, washed, unpeeled, and quartered
3 large cloves garlic, peeled
1 tsp chicken flavored soup base
2 Tbsp butter
3/4 cup milk
1 tsp salt, divided
1/4 cup grated parmesan cheese
1/2 Tbsp dried chives

Place potatoes and garlic in large pan and cover with water. Add 1 tsp. chicken flavored soup base and 1/4 tsp. salt to the water. Bring to a boil; reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
Drain well . Mash potatoes with butter, milk, and 3/4 tsp. salt. Stir in parmesan cheese and chives. Add additional milk if necessary.

Country Inn Swiss Steak

1-1/2 lbs thick-cut round steak
1/2 cup flour
1 Tbsp dry mustard
2 Tbsp canola oil
1- 14-1/2 oz. can diced tomatoes
1 medium onion, sliced
1/2 cup diced celery
3 carrots, diced
2 Tbsp Worcestershire sauce
1 Tbsp brown sugar, firmly packed
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 350 degrees. Stir together mustard and flour in a small bowl or cup. Sprinkle flour mixture over steak and pound it in with a meat mallet. Cut pounded steak into serving-size pieces.
Heat oil in a large, nonstick skillet over medium-high heat. Add meat and cook, turning once, until browned on both sides.
Transfer to a baking pan. In a medium bowl, stir together tomatoes, celery, carrots, Worcestershire, sugar, salt, and pepper. Pour over beef. Cover and bake until meat is tender when pierced, about 1-1/2 hours.

Lightly Buttered Egg Noodles

8 ounces medium egg noodles
2 tsp. chicken flavored soup base
3 tablespoons butter
1 Tbsp. dried parsley
1/4 tsp. salt
1/4 tsp. pepper

Bring a medium pot of water to a boil and stir in chicken bouillon. Add the noodles and cook according to package directions.
Drain noodles reserving 1/4 cup of liquid. Leave noodles in colander. Pour the 1/4 cup of the noodle cooking water back into the pan.
Over low heat, stirring constantly, add the butter and bring to a light simmer. Stir in parsley, salt and pepper. Place noodles back in the pan and mix through.

Simple Roasted Broccoli

1 head broccoli, using florets only
2 Tbsp. olive oil
2-3 cloves garlic, diced
salt

Preheat oven to 450 degrees.
Line a cookie sheet with foil and spray with nonstick spray. Place olive oil and garlic in a large resealable bag. Add broccoli florets and shake well to coat.
Lay broccoli in a single layer on cookie sheet and sprinkle with salt. Bake for 10-15 minutes.

Easy Skillet Lasagna

1-1/2 lbs. ground meat
1 medium onion, chopped
2 cloves garlic, chopped
1-29 oz can tomato sauce
1-1/4 cup water
1/2 tsp onion salt
1 tsp oregano
dash of pepper
1 cup ricotta cheese
1 Tbsp Parmesan cheese
1 cup shredded mozzarella cheese
1/2 bag medium egg noodles (about 16 oz uncooked)

Brown the ground beef, onions, and garlic over medium high heat about 4-5 minutes.
Season meat with onion salt, oregano, and pepper. Then drain off any excess grease. Stir in can of tomato sauce and 1 1/4 cup water and bring to a slight boil.
Add the egg noodles and stir until all egg noodles are covered with sauce. Cover and simmer for about 6-7 minutes.
Blend the Ricotta cheese with the parmesan cheese and drop 4 spoonfuls on top of the noodles. Sprinkle mozzarella cheese over all and cover for about 3-4 minutes until the cheese melts and is heated through.

Scrumptious Lemon Chicken

1-3/4 lb. boneless chicken breast
1 Tbsp. butter
1 Tbsp. olive oil
3-1/2 Tbsp. flour
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup chicken broth
2 lemons
2 tsp. minced garlic
1 Tbsp. dried parsley

With a sharp knife, carefully slice each chicken breast on the diagonal to make two thin breast slices. Do this to all breast pieces.
Mix flour, salt, pepper together in a bag. Add chicken pieces to bag and shake until well coated.
Add the oil and butter to a large skillet and turn the heat to medium-high. Let the butter melt and swirl the oil & butter with a spoon or fork on the bottom of the skillet.
Place the chicken into the skillet and cook for about 2-3 minutes on one side. Turn chicken over and cook for another 2-3 minutes.
While the chicken is cooking, pour 1/2 cup of chicken broth into a glass measuring cup. Squeeze into the broth the juice of 2 lemons. Add garlic and parsley, stirring to blend.
Turn the heat to medium and add lemon broth mixture to the pan with chicken. Simmer uncovered for about 15 minutes, turning the chicken occasionally. All of the broth should be cooked away leaving a tender, moist delicious lemon chicken.

Easy Rice Pilaf

1 Tbsp butter
1 Tbsp olive oil
1 small onion, chopped
1 cup uncooked long grain rice
1/2 cup vermicelli or thin spaghetti, broken into small pieces
2-1/2 cups chicken broth
1 Tbsp dried parsley
1 Tbsp Parmesan Cheese

In a medium saucepan with lid, sauté onions in butter and olive oil until onions are soft.
Add rice and vermicelli sauté for an additional 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
Remove from heat and stir through the Parmesan cheese and parsley.

Roasted Honey Carrots

10- 12 carrots (or a bag of baby carrots)
2 Tbsp. olive oil
2 Tbs. honey
Salt & Pepper

Preheat oven to 425 degrees. Peel and cut carrots on the diagonal into 2" lengths and halved lengthwise if carrots are thick.
Place carrots in a baking dish and drizzle with oil and honey. Lightly salt and pepper carrots and place in the oven. Bake for about 20-25 minutes.
Remove carrots and stir. Place carrots back in the oven and bake for another 15 minutes or until carrots are tender. Remove from oven and lightly salt carrots again.

Bonus anytime dessert

Pineapple Upside-Down Cake

1/2 cup Butter
1 cup Brown sugar; firmly packed
1- 20 oz can Sliced unsweetened pineapple rings; drained and dried, reserving juice
2 eggs
1/2 cup sour cream

1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 stick butter, softened
1 cup sugar
3 eggs
1 tsp vanilla extract
1/4 cup reserved pineapple juice
1/2 cup milk

Preheat oven to 350 degrees F.
For the topping, melt butter in a 10-inch cast-iron skillet placed in hot oven. When melted, remove skillet from oven, swirl to coat evenly with butter, then spread brown sugar evenly over the butter. Drain pineapple, reserving juice. Pat pineapple slices very dry between several thicknesses of paper towel. Cut pineapple slices in half, reserving one whole slice. Place whole pineapple slice in center of skillet, then arrange half-slices in spoke fashion around whole slice in center.
To make batter, in a small bowl, sift together flour, baking powder, salt, and cinnamon. In a large bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy, add the eggs, one at a time, beating well after each addition, then beat in the vanilla.
Add the flour mixture alternately in batches with the milk and pineapple juice, beginning and ending with the flour mixture, and beating well after each addition.
Spoon, or carefully pour batter over brown-sugar-pineapple topping in bottom of skillet, and spread evenly. Bake until top is golden and toothpick inserted into cake center comes out clean, 45 to 55 minutes.
Let cake cool in skillet on a rack for 5 minutes, run a thin knife around edge of cake to loosen from skillet. Place serving platter over skillet, carefully invert cake onto platter. Let stand for 1 minute before carefully lifting skillet off.
Replace any pineapple stuck to bottom of skillet, scrape any remaining glaze from skillet onto cake. Cool on platter on a rack. Serve warm or at room temperature.

Holy Tuny Fish Take Two!

2013-02-25T09:55:00.001-05:00

Ok yes my friends we are in for #HawaiiFive0 re-runs for a bit, and if we have to start with one, why not a cruise on the high seas. Danny's first fishing expedition and McGarrett's, ahem poor choice in hats. But alas the star of the show, the tuny fish gets lost in the episode, but not in this blog. As I hope you enjoy tonight's re-run I hope you enjoy the re-boot of the blog.

Well did you catch Monday night's episode of H50? All I know is damn, not sure if I have more issues with being on a small craft in the deep sea, or more secure because the Navy Seal/MacGyver is out there with everything almost in hand. Well even if as Danno said he is a "danger magnet", the laughs and excitement were plenty, with much inspiration for a blogger to find.

Lets face it whether looking down at a shark, or the perpetual nagging of your partner your day at sea can go in any direction. Though I have to admit no matter how awry the day can go, some how, some way the bonds of friendship shall always keep you
together and you will manage to survive even the worst of times. It is in those special moments that everything just makes sense, but maybe just maybe that dysfunction is what makes it right.

In my mind what brings it all together is food, have something good to eat and it just seems everybody comes together, and in that space, that moment in time the world round is good.

As always I find that food angle, I am funny that way, what did Kamekona say " you brought me a fish, I created a culinary experience".

I kind find it hard to mess with one man'spoke, but since everyone has their own way of preparing I think I am a little safe. For those of you who may preferred a cooked fish I threw in a recipe for that as well. Sorry I can't be there to prepare it for you, but I guess you won't get a bill in the end like Danno did.

Tuna Poke

1/4 to 1/2 cup soy sauce

1/2 tablespoon chili paste

1 teaspoon sesame oil

3 scallions, white and green parts separated, sliced thinly on the bias

2 cloves garlic, finely chopped

1- 1/2-inch piece ginger, peeled and grated

1/2 Maui onion, julienned (or white onion)

1 pound Ahi tuna, cut into 1/2-inch chunks (or very fresh sushi grade tuna)

2 tablespoons chopped dry-roasted macadamia nuts (optional)

Combine the soy sauce, chili paste, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the refrigerator for 30 minutes.
Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.

Tuscan-Style Grilled Tuna Steaks

4 fresh tuna steaks, 8 ounces each, 1-inch thick

1 lemon, zested

3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem

Handful flat leaf parsley

3 cloves garlic, crushed

Coarse salt and black pepper or grill seasoning

Extra-virgin olive oil, for cooking

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices.
Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, grill pan, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.

The Oscars are Coming! The Oscars are Coming!

2013-02-24T09:49:00.001-05:00

If you are anything like me, it's possible that your Oscar invite hasn't arrived in the mail and you are not sitting in LA getting ready for tonight's festivities. No problem! It doesn't mean you can’t roll out the red carpet where you are and get set to be an award-winning Oscar host of your very own.

There’s no better front seat than in the comfort of your own living room surrounded by good friends. It's never too late to host your own star-studded, red-carpet Oscar party with cocktails, appetizers, and desserts I bet there are a few recipes that may just be worthy of a gold statuette.

You can even cheer on your favorite movies and stars with some inspirational treats. Maybe inspired by each of the Best Picture nominees. There are nine films nominated this year, you can use your imagination and go wild. Think about it the films are so varied not only should it be an exciting night, but how awesome could it be for your palate. I came up with a few appetizer treats and paired them with a couple of movies. You can dress up dress down, have your friends all bring a little something. It is all about the time you spend together, the company you share, the food is just the enhancement. All that's left is lights, camera, action!

Movie- Zero Dark Thirty
A little something of the Middle East

Tabbouleh Salad

1 1/2 cups uncooked bulgur
1 1/2 cups boiling water
1 1/2 cups English cucumber, diced
1 cup fresh parsley, chopped
1 cup diced tomato, diced
1/4 cup green onions, chopped
1/4 cup fresh lemon juice
1 Tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp black pepper
4 garlic cloves, minced

Combine bulgur and boiling water in a large bowl.

Cover and let stand 30 minutes. Drain; place bulgur in large bowl.

Add cucumber and remaining ingredients to bulgur; toss well. Cover and chill at least 1 hour.

Movie-Argo

A combination of American and

the Middle East

Fried Chicken Bites and Mini Waffles

10 sprigs fresh thyme
3 chicken thighs, boneless with skin on, cut into small ½ inch cubes
Kosher salt and freshly ground pepper
2 cups buttermilk
1 Tbsp hot sauce
1-16 oz bottle of peanut oil
Maple syrup
Mini Toaster Waffles
2 cups flour
2 tsp salt

black pepper

¼ tsp cayenne

Remove the leaves from 5-6 sprigs thyme and mince finely. Set aside. Cut the chicken thighs into ½-inch square pieces leaving some skin on each little piece. Toss with 1 teaspoon of salt, pepper and 1 tablespoon of the minced thyme.
In a medium bowl mix the buttermilk with 1 tablespoon of hot sauce and add the seasoned chicken pieces to the buttermilk mixture. Mix well and add any remaining thyme to the buttermilk. Cover and refrigerate overnight.
Remove the chicken in buttermilk from the fridge and drain in a colander. Scoop 2 cups of flour in a pie plate or shallow bowl and season with 2 teaspoons salt, black pepper and ¼ teaspoon cayenne pepper. Add the chicken pieces to the flour mixture and toss well, thickly coating each piece.
In a large saucepan heat 2-3 inches of peanut oil to approximately 350 degrees. Carefully add chicken in batches, do not over crowd the pan or the the oil will cool off. Turn occasionally until browned on all sides, then remove to a paper towel to drain. Repeat with remaining pieces.
Toast the mini waffle rounds until golden brown and top each round with a piece of warm fried chicken. Drizzle with warm maple syrup before serving.

Kofta Kebabs with Tzatziki

4 cloves garlic
1 Tbsp kosher salt, plus a pinch
1 lb ground beef chuck or lamb
3 Tbsp grated onion
3 Tbsp chopped fresh flat-leaf parsley
1 Tbsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp cayenne pepper
1/4 tsp ground ginger
Freshly ground black pepper
oil for brushing the grill

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes.
Transfer to a serving platter and serve with Tzatziki and flat bread.

Tzatziki

1 cup Greek plain yogurt
1 medium cucumber, peeled, halved, and seeded
2 tsp salt, plus a pinch
1/2 clove garlic
1 Tbsp extra-virgin olive oil
1 tsp lemon juice
1/2 tsp dried mint, crumbled

Put yogurt in the bowl.
Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

Movie-Django

A western.... What

would you serve?

Steak au Poivre on Crostini

2 1/2 Tbsp olive oil, divided
1 lb. center-cut beef tenderloin, trimmed
salt and black pepper to taste
1/4 cup cognac or brandy
1 1/2 cup reduced sodium beef broth
2 Tbsp heavy whipping cream

24 crostini

Preheat the oven to 425°F.
In a medium oven-proof skillet, heat 2 tablespoons of the olive oil over high heat. Rub the tenderloin with the remaining 1/2 tablespoon of olive oil and season generously with salt and pepper. Add the beef to the pan and sear on all sides until brown, about 2 minutes per side. Place in the oven and roast until medium-rare, 7 to 10 minutes.
Remove from the oven and transfer the beef to a baking sheet to rest. Cover with foil. Meanwhile, reheat the skillet over high heat for 30 seconds. Remove the skillet from the heat, add the cognac, return to the heat, and ignite. Stand back, and as the flame dies, stir with a wooden spoon to loosen any particles in the bottom of the pan. After the cognac is reduced to 1 tablespoon, add the beef broth, simmering until reduced to 1/2 cup, about 12 to 15 minutes. Stir in the heavy whipping cream; set aside.
Using a very sharp knife, slice the tenderloin as thin as possible into 24 pieces. Place one slice on a crostini and top each with the warm sauce.

Movie- Les Misérables

As you travel to France for the

revolution something simple

but very French

Mini Croque-Monsieur

8 slices bread
3 tablespoons butter1 cup swiss cheese
6 ounces ham
pepper

Preheat the oven to 400 F and line a baking sheet with foil or parchment paper.

On a large cutting board, spread the bread slices with butter. Cut off and remove the crusts. Flip the slices on the cutting board so the buttered slices face down. Divide the cheese among all the slices, top half of the slices with ham, and sprinkle with pepper. Assemble the slices into sandwiches two by two - one with ham, one without - so the exterior faces of each sandwich are buttered. Transfer to the baking sheet.

Bake for 10 minutes, until the sandwiches are golden on top. Remove the sheet from the oven (leave the heat on). Transfer the sandwiches to the cutting board and let rest for a few minutes, until cool enough to handle.

Use a sharp bread knife to cut each sandwich into nine equal squares if the slices are large, four if they are medium. Flip each of the mini-sandwiches as you put them back on the baking sheet, and bake for another 7 minutes, until golden.

Let cool for a few minutes and serve warm or at room temperature.

Are you ready for some Football?

2013-02-18T16:12:00.000-05:00

Are you ready for some football? Today I am starting with a bit of a preamble, I am posting before tonight's #H50 episode actually airs, but let's face it today's theme may explain why. Happy Monday! Hope you all enjoy the rest of your day!

If anyone read the Sunday comics and happened to glance at The Lockhorns, it pretty much said it all...hitting today's blog topic and H50 episode in one fail swoop. "Tailgate party? But the football season ended two weeks ago."

As if that means anything to us, here we get one more reprieve since I am not sure about you, my beloved team was no where near the playoff (and no America's football team they ain't).

The plan is simple,

break out the barbecue grills. It's one last chance for that enthusiastic fan to converge on the football stadium parking lot (aka Aloha Stadium). Where possibly we just might see the pigskin fly, the glimpse a tailgater who is anxious to prepare and show off some tried-and-true tailgating recipes. Oh yeah I think we might be able to say, game on!

Hawaiian Burger

1 fresh pineapple

2 lbs ground beef

½ cup honey Dijon barbecue sauce

Hamburger buns

Cheese

Onions

Lettuce

Twist crown off pineapple, and then cut in half lengthwise. Skin one of the halves and cut into ¼-inch slices.
Form patties with the beef. Grill the beef and brush occasionally with barbecue sauce. Add pineapple to grill as beef is almost finished.
Serve the beef and pineapple on buns with cheese, lettuce and onions.

Hawaiian Pulehu Tri-Tip Steak

2 1/2 lbs. Tri-tip steak

1/2 cup sea salt

1 Tbsp garlic, minced

1/2 Tbsp fresh cracked peppercorns

1 Tbsp sugar

Heat grill, mix salt, garlic, pepper, and sugar together then rub into the meat and let sit 30 minutes.
Place on grill after about 5 minutes turn a quarter turn for cross marks. Then after another 3 minutes flip steak.
Continue cooking the total cooking time is about 10-15 minutes, depending upon the thickness of the cut.

Hawaiian Barbecue Baby-back Ribs

1 rack of pork baby-back ribs

1/2 can crushed pineapple with pineapple juice

Your favorite barbecue sauce

1 cup Water

Place the ribs in a broiling pan and broil for 15 minutes to seal the juices in.
Remove from oven and spread barbecue sauce on both sides of the ribs. Sprinkle on crushed pineapple and some pineapple juice. Add 1 cup of water to the broiling pan and seal completely with heavy duty aluminum foil.
Bake in oven at 350 degrees for two hours.
Then brush on more barbecue sauce and serve warm. If you plan on using a grill (like at a tailgate party), reheat the ribs to caramelize the sauce.

Ko Aloha Makamae E Ipo (Sweetheart You are so Precious)

2013-02-14T10:26:00.000-05:00

It is that time of year that maybe, instead of giving your sweetheart drug store chocolates or gas station flowers, you can show them that you care by making something special, oh maybe a Valentine's Day dinner for two.

Now it doesn't have to be about spending a lot of money, but now wait it also doesn't mean going and opening up the MRE's as well. You can show them, by the time you've invested in making your night-in perfect, it can be fun and creative, or a quiet evening for two with some comfort food out of grandma's recipe box.

Whatever the case may be express your love this Valentine's Day in the form of a romantic meal is the quickest route to anyone's heart, since that path starts through their stomach with some amazing food.

Sometimes the best gift you can give to that someone special is an escape from the stress and rat race of everyday life. With all these responsibilities it's easy to forget to make time to keep the romance going strong.

Valentine’s Day may be over commercialized, but the concept of love is there and maybe this is the day we say go for it. Love is a many splendid thing, that comes in many different forms. Love can flirt, it can make you happy, hit you like a wave, confuse you, and even hurt this all can happen at once. Love comes in all shapes and sizes, from from all around you. The best part about love, it is something different to each and everyone of us and that is what makes it so special.

Happy Valentine's Day!

Tomato and Camembert Tart

1-1/2 cups flour
6 Tbsp butter, cut into 1/2-inch pieces
1/2 tsp salt
1/2 tsp pepper
2 Tbsp extra-virgin olive oil
1 Tbsp Water

1 Tbsp Dijon Mustard
1/2 cup Gruyère Cheese, grated
4 plum tomatoes, cut into 1/2-inch slices and seeded
6 oz Camembert Cheese, sliced into 1/8-inch strips
1/2 cup extra-virgin olive oil
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 tsp fresh rosemary, finely chopped
1 Tbsp fresh thyme
1 garlic clove, minced

Make tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt, and pepper until mixture resembles coarse meal.
Using a fork, mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil.
Gather into a ball, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
Preheat oven to 375 degrees F. Roll out the chilled dough into a 14-inch circle and place it into a tart pan; set aside.
Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyère evenly over the mustard and alternately place the tomato and Camembert over the Gruyère.
In a small bowl, mix the remaining 1/2 cup of extra-virgin olive oil, all of the herbs, and the garlic together and brush two-thirds of the mixture over the tart.
Bake on the middle shelf of the oven for 35 minutes.
Remove the tart and brush it with the remaining oil. Serve warm.

** If you do not feel like making the crust from scratch, you may buy a refrigerator crust. Open it up, sprinkle with salt and pepper, roll out slightly and brush with olive oil. Then continue as above.**

Lamb Chops with Mint Gremolata

4 Rib Lamb Chops
1/2 cup olive oil
4 mint sprig, torn, stems included
2 garlic clove, roughly chopped
1/2 tsp pepper

Gremolata
1 garlic clove, chopped
1/4 tsp lemon zest
1/4 tsp salt
1/2 cup mint leaves, loosely packed and finely chopped, plus more for garnish
2 tsp olive oil

Place lamb chops, olive oil, torn mint, garlic, and pepper in a large, re-sealable plastic bag. Toss to coat lamb chops and marinate in refrigerator for 2 hours.
Remove chops, wipe off excess marinade, and season with salt and freshly ground pepper. Broil chops on high until medium-rare, about 3 minutes per side. Remove and let rest for 5 minutes.
Meanwhile, make gremolata, crush garlic, lemon zest, and salt into a paste using the side of a large knife or a mortar and pestle.
In a small bowl, stir together garlic paste and mint leaves with olive oil.
Transfer chops to serving plate, drizzle with mint gremolata, and garnish with fresh mint.

Warm Butter-Poached Lobster Salad with

Tarragon-Citrus Dressing

Coarse salt
2 Tbsp distilled white vinegar
1-1/4 live lobster
1 orange
1/2 cup cold unsalted butter, cut into small pieces
1 sprig fresh tarragon, plus 10 leaves
1/4 tsp pepper
4 leaves bibb lettuce

Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
Use a towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside.
Separate claws from knuckles; twist and pull off pincers, trying to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
Remove peel and pith from orange using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add orange segments and tarragon leaves; toss gently to combine. Season with salt.
Arrange 2 lettuce leaves on each serving plate. Place lobster and orange segments on top. Spoon dressing over top.

Chocolate Pots de Creme

1- 1/4 cups half-and-half
3 oz bittersweet chocolate, finely chopped
1/4 cup sugar
3 large egg yolks
1/2 tsp pure vanilla extract
1 Tbsp unsweetened cocoa powder
Pinch of salt
1 Tbsp hazelnut-flavored liqueur, (optional)
Whipped cream, for serving (optional)

Preheat oven to 300 degrees.
Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
Place 4 custard cups or ramekins (3 to 4 oz each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.

Who says you can't go back in time?

2013-02-05T12:25:00.000-05:00

They call it retro, some call it old fashion, just would seem to me that everything old is new again. This goes from fashion to food, to entertainment. I have to admit I am always amazed when curl up and go through my grandmother's old cookbooks and see these recipes, many of which seem to have found their way to our tables today with an updated look we still seem to enjoy them just as much.

Or is the the memory that these dishes may stir inside of us and the feelings that they may awake within us no matter what is may be. But it does awaken something doesn't it? It must as I am sitting here typing this now I am smiling at the thought of it.

As you look back at some these recipes, I know whether is is 1973 or 2013 I think that you can enjoy them in any era, sound familiar? I hope you enjoy the selection. As I just said to a friend, I think there is just enough modern while trying to stay true to the past.

HAWAIIAN STYLE BEEF OR CHICKEN

3 – 4lbs beef or chicken

2/3 cups soy sauce

1/2 cups sugar

2 Tbsp sherry or white wine

3 cloves garlic, minced

1 inch piece ginger, crushed

3 stalks green onion, finely chopped

cilantro

Mix all ingredients, soak beef or chicken for 4 hours or overnight in sauce. Turn pieces over and marinate with sauce.
Preheat oven to 325 degrees, bake in shallow pan at for 50 minutes.
Add remaining soy sauce mixture, bake for 10 more minutes.
Serve with chopped green onions and cilantro.

HULI-HULI STYLE CHICKEN

4 split broiler chickens

½ tsp garlic salt

1 Tbsp sugar

½ tsp Hawaiian salt

6 cloves garlic, minced

1 Tsp paprika

4 Tbsp soy sauce

2 Tbsp sesame oil

Combine marinade ingredients, place chicken in marinade. Let chicken in marinade for 1 hour.
Grill or broil chicken until done.

TERIYAKI MAHI MAHI

1- 7 1/2 oz bottle Teriyaki sauce
1 Tbsp sherry
1 T sesame seeds
2 pounds mahi mahi fillets or other firm white fish

Combine Teriyaki sauce, sherry and sesame seeds. Add fish and marinate for 1 hour, turning occasionally.
Barbecue or broil 5 inches from broiler for about 10 minutes per inch of thickness; turn half way through the determined cooking time, using marinade to baste.

BEER BATTERED COCONUT SHRIMP

12 jumbo shrimp

3 cups beer

3 cups all-purpose flour

2 tsp baking powder

2 tsp garlic salt

1 tsp salt

1 tsp white pepper

2 cups Panko crumbs

2 cups shredded coconut

1 egg

Peel and de-vein and butterfly the shrimp. Soak shrimp in iced water with the salt and white pepper for 15 minutes.
Mix Panko and coconut and set aside. Mix remaining ingredients to make a fresh beer batter.
Dip shrimp in beer batter then roll in coconut and Panko mix.
Deep fry until golden brown. Serve with your choice of sauce.

KAHLUA PIG

2 lbs lean pork butt

Hawaiian salt

Liquid smoke

Cut pork butt into chunks about 6 inches by 3 inches. Drizzle with liquid smoke and salt liberally.
Place in slow cooker on low for at least 8 hours.
When cooked, shred in it's cooking liquids to maintain moisture, then you may drain after to maintain the moisture.

ISLAND STYLE FRIED RICE

2 ½ cups cooked white rice

2 slices Spam, diced & cooked

¼ pound bacon, diced & cooked

¼ pound hot Portuguese sausage, diced and cooked

4 eggs, scrambled, cooked and diced

1 bunch green onion, diced

1 small round onion, diced

1 Tbsp minced garlic

4 T Oyster sauce

2 T soy sauce

Saute minced garlic and round onion in a large wok.
Add rice and mix, then add oyster sauce and mix.
Add meats and mix, add green onion and eggs and mix.
Add soy sauce and mix.

CRISPY MAUI ONION RINGS

4 large Maui (sweet ) onions

1 cup Buttermilk Pancake Mix

½ cup cornstarch

¾ cup ice water or cold beer

½ tsp salt

Oil for deep frying

Cut onions into slices ½ in thick; separate into rings. Combine buttermilk pancake mix, cornstarch, ice water (or cold beer) and salt; mixing only until blended.
Heat oil for deep frying to 375 degrees. Place several onion rings in the batter, allow extra batter to drop off. Cook onion rings in hot oil and brown evenly on both sides. Drain on absorbent paper.

Coconut Rice Pudding

1 quart whole milk

1 cup arborio rice

1/2 cup sugar

1- 14 oz can unsweetened coconut milk

1/2 cup coarsely shredded unsweetened coconut

In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool.
Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.

MALASADAS

1 pk dry yeast

½ cup sugar

1 tsp sugar

¼ cup melted butter

¼ cup warm water

1 cup evaporated milk

6 eggs

1 cup water

6 cups flour

1 tsp salt

¼ tsp lemon extract

Dissolve yeast and the sugar in warm water. In small bowl beat eggs until thick. Put flour in large bowl, make well in center.
Add yeast mix into eggs and add lemon extract, sugar, butter, milk, water and salt.
Mix thoroughly to form a soft dough. Cover and let rise until double. In deep fat, drop dough by spoonfuls, fry until brown. Drain and roll in sugar.

Are you ready for the big game?

2013-02-01T09:58:00.000-05:00

The weekend is fast upon us and a special weekend it is, Super Bowl XLVII will be played. Yes the tried and true will say it is about the game, but I know really it is about the friends and the food.

As many of you might know unfortunately the traditional game day fare, everyone loves, alas may not be the healthiest for you. Yes you don't do it it all the time so splurge, right? But you did just make those New Years resolutions, now to stumble, and kick yourself after it is all done.

What if you could actually have what you want, with just a little makeover, a reboot of sorts, you can even serve these dishes to any guy in the house and they will come back for more. Super Bowl Sunday will remain super, you may even be the toast of the town.

Again for our 2nd Super Bowl together our H50 ohana look like they are going to hang out with everyone bringing a little something special to the game day festivities. This year's mission prepare a healthy recipe for the potluck party just hoping you will come along for the ride.

Danno's Chile Con Queso

2 tsp extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 cup pale ale, or other light-colored beer

1 1/2 cups low-fat milk, divided

3 Tbsp cornstarch

1 3/4 cups shredded sharp Cheddar,

1- 10 oz can diced tomatoes with green chiles, drained

2 Tbsp lime juice

1 tsp salt

1 teaspoon chili powder

Cayenne pepper, to taste (optional)

1/4 cup sliced scallions

2 tablespoons chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne. Serve warm, garnished with scallions and cilantro.

McGarrett's Barbecued Pork & Coleslaw Sandwiches

COLESLAW

3 Tbsp cider vinegar

4 ts sugar

2 tsp canola oil

1 tsp Dijon mustard

1/4 tsp celery seeds

1/4 tsp mustard seeds

1 cup shredded green cabbage

1 cup shredded red cabbage

1 carrot, shredded

Salt & pepper to taste

SAUCE

1 tsp canola oil

1 onion, chopped

1 clove garlic, finely chopped

1 cup ketchup

1/4 cup cider vinegar

1 tablespoon brown sugar

1 tsp dry mustard

1 tsp Worcestershire sauce

1/4 tsp hot pepper sauce

Salt to taste

PORK

2 12-ounce pork tenderloins, trimmed

6 Kaiser or other large rolls, split

Whisk together vinegar, sugar, oil, Dijon mustard, celery seeds and mustard seeds in a mixing bowl. Add green and red cabbage and carrots; toss well. Season with salt and pepper.
Heat oil in a saucepan over medium heat. Add onions and garlic and sauté until golden brown, 4 to 5 minutes. Add ketchup, vinegar, sugar, mustard, Worcestershire, hot pepper sauce and salt. Cook, stirring, until the mixture boils, 1 to 2 minutes. Remove from the heat and set aside.
Preheat the broiler. Place tenderloins on a broiler pan and season with salt and pepper. Broil 4 inches from the heat until lightly browned, about 6 minutes. Turn the tenderloins over and broil until the internal temperature registers 160°F, 6 to 7 minutes longer. Let the meat stand for 5 minutes before cutting into thin strips. Add the meat to the barbecue sauce and toss well.
To assemble the sandwiches: Layer the coleslaw and the pork mixture inside rolls.

Kono’s Creamy Spinach Dip

1 small shallot, peeled

1 5-ounce can water chestnuts, rinsed

1/2 cup Neufchâtel

1/2 cup low-fat cottage cheese

1/4 cup nonfat plain yogurt

1 Tbsp lemon juice

1/2 tsp salt

Freshly ground pepper, to taste

6 oz baby spinach

2 Tbsp chopped fresh chives

In a food processor pulse shallot and water chestnuts until coarsely chopped.
Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until just combined.
Add spinach and chives and pulse until incorporated.

Cath's Onion Rings

2 medium yellow onions

3/4 cup all-purpose flour

2 tsp baking powder

3 large eggs

1 1/2 cups fine dry breadcrumbs,

1 Tbsp seasoning blend (like Cajun, jerk or Old Bay)

Olive oil or canola oil cooking spray

Preheat to 450°F. Position racks in upper and lower thirds of oven. Coat 2 large rimmed baking sheets with cooking spray.
Cut off both ends of each onion and peel. Slice into 1/2-inch-thick slices; separate into rings. Place the rings in a medium bowl; cover with cold water.
Combine flour and baking powder in a shallow dish. Lightly beat eggs in another shallow dish. Combine breadcrumbs and seasoning in a third shallow dish.
Working with one ring at time, remove from the water, letting any excess drip off. Coat in flour, shaking off any excess. Dip in egg and let any excess drip off. Then coat in the breadcrumb mixture, shaking off any excess.
Place on the prepared baking sheets. Generously coat the onion rings with cooking spray.
Bake for 10 minutes. Turn each onion ring over and return to the oven, switching the positions of the baking sheets. Continue baking until brown and very crispy, 8 to 10 minutes more.

Kamekona Beef Chili

1 lb beef round, trimmed and cut into 1/2-inch chunks

Salt & pepper, to taste

1 1/2 Tbsp canola oil, divided

3 onions, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

6 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped

2 Tbsp ground cumin

2 Tbsp chili powder

1 Tbsp paprika

2 tsp dried oregano

12 oz dark or light beer

1-28 oz can diced tomatoes

2 bay leaves

3- 19 oz cans dark kidney beans, rinsed

1/4 cup chopped fresh cilantro

2 Tbsp lime juice

Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a in a deep pot or a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.
Reduce heat to medium and add remaining 1 1/2 teaspoons oil. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

Chin's Spicy Seared Eggplant

1 medium eggplant, cut crosswise into 8 slices, about 3/4 inch thick

Coarse salt

2 small shallots, sliced crosswise, 1/4-inch thick

1 garlic clove, minced

1 Tbsp sugar

3 Tbsp sherry-wine vinegar

1/4 tsp red-pepper flakes

2 Tbsp golden raisins

1 Tbsp capers, rinsed

4 Gaeta olives, pitted and coarsely chopped

1/4 cup plus 4 tsp extra-virgin olive oil

Vegetable oil, for grill

Sprinkle the eggplant slices with salt, place in a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant and pat dry.

In a small saucepan over medium heat combine shallots, garlic, sugar, vinegar, red-pepper flakes, and 3 tablespoons water. Bring to a boil, cook 1 minute, and remove from heat. Stir in raisins, capers, olives, and 1/4 cup of olive oil; cool to room temperature.

Heat grill to high and brush grates with vegetable oil. Brush eggplant with remaining 4 teaspoons olive oil. Cook eggplant until charred and tender, turning over halfway through, about 10 minutes.

Arrange eggplant on platter and spoon shallot mixture over top. Cool to room temperature and serve.

Then today it came to me, should I not contribute my own treat to the party? In the cyber world anything is possible, right?

Kelela's 5-0 Cosmo

2 oz raspberry vodka

12 oz sugar-free cranberry juice

4 limes, juiced

1 lime for garnish

Fill a cocktail shaker with ice, add all ingredients.
Strain the mixture into chilled martini glasses.
Garnish with lime twist.

Peanut Butter Cup Cheesecake Recipe

3/4 cup graham cracker crumbs

2 Tbsp sugar

2 Tbsp butter, melted

3/4 cup creamy peanut butter

2-8 oz packages fat-free cream cheese

1-8 oz package reduced-fat cream cheese

1 cup light sour cream

3/4 cup sugar

2 eggs, lightly beaten

1-1/2 tsp vanilla extract

3/4 cup hot fudge ice cream topping, divided

6 peanut butter cups, cut into small wedges

Preheat oven to 350°.
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Bake for 10 minutes. Cool on a wire rack.
In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
Return pan to oven and bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.

Game On!!!!!!

What a Difference a Year Can Make.

2013-01-28T10:20:00.002-05:00

Chicken Cacciatore

Heat oven to 400°F
Remove skin from all chicken pieces except wings; trim any visible fat.
Cut chicken breasts crosswise in half.
Heat oil in large roasting pan in oven 2 minutes.
Combine flour, 1 teaspoon salt, oregano, rosemary and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture.
Arrange chicken in hot oil in roasting pan; roast 20 minutes.
Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
Roast 10 minutes longer until chicken is cooked through.
Fresh Basil leaves or chopped fresh parsley.

Rally call for the ladies cause "Girls just want to have fun"

2013-01-17T09:52:00.002-05:00

My feelings are quite simple, lets face it if the guys can have their night out, ladies so can we. Though of course being who I am I just find the thought of bonding with the girls over some simply delectable treats, fine cocktails, and not to mention splendid company.

BFF Cocktail

3 oz orange juice, fresh squeezed and pulp free
1/2 oz grenadine
3 oz champagne or sparkling wine, chilled
Orange wedge squeeze
1 cherry, for garnish

Fill a champagne flute or champagne coupe ½ full of cold orange juice. Slowly top with chilled champagne or sparkling wine.
Top with grenadine (will sink to the bottom). Top with squeeze of fresh orange. Garnish with a cherry.

Pineapple Daiquiri

2 oz white rum
1/2 tsp powdered sugar
1/4 oz lime juice
2 - 3 dashes pineapple syrup
1 slice pineapple

Prepare in a blender with crushed ice. Pour into a chilled cocktail glass, and serve.

Simple Sangria

2 bottles (750 ml each) red wine

1 cup Grand Marnier or triple sec, for richer flavor

2 cups orange juice

1/2 cups simple syrup

7-UP, to taste

1 orange, cut into wheels

1 cup strawberries, hulled and sliced

Combine all the ingredients (except the 7-UP) in a large jar.
Keep covered and refrigerate overnight. (If you're running short on time, make it at least a few hours in advance and keep out at room temperature.)
Add the 7-UP just prior to serving, but only as needed. (The longer the sangria sits out, the sweeter it gets, so you may not even need it.)

Lobster Salad in Lettuce Wraps

If using live lobsters, steam them until fully cooked and then cool to room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails.
Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into 1/2-inch to 3/4-inch dice.
Combine the lobster, and mayonnaise. If the salad is to be served within the hour, add the scallions.
Season with salt and pepper if needed. Cover with plastic wrap and chill for at least 30 minutes before serving.
For serving place salad on a platter or bowl surrounded by the lettuce.

Pupu Platter

Shrimp Toast

Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse purée. Stir together with cilantro, scallions, and 1/4 teaspoon salt. Spread on bread (a scant tablespoon each).
Heat 2 inches vegetable oil to 360° in a 4-quart saucepan over medium-high heat.
Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.

Bacon-Wrapped Pineapple

Preheat oven to 450°F with rack in middle.
Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.

Beef Teriyaki

3 Tbsp soy sauce
2 Tbsp seasoned rice vinegar
2 garlic cloves, minced
2 tsp grated peeled ginger
1 medium zucchini
1/2 lb flatiron steak, cut across grain into 1/8-inch-thick slices

Stir together soy sauce, vinegar, garlic, and ginger.
Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan.
When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.

Chocolate Molten Lava Cakes

6 oz dark chocolate
6 Tbsp butter
1/2 cup sugar
2 eggs
1/2 cup flour
Optional: Whipped cream or Powdered Sugar

Preheat oven to 400 degrees F.
Lightly grease four 4-ounce ramekins. Meanwhile in a double boiler, melt chocolate and butter. Stir in sugar.
The in a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper them, then carefully, stir egg mixture into chocolate mixture. Add flour and combine completely.
Add batter to ramekins and place on baking sheet and bake for 10 minutes. Centers should be soft but sides should be done.
Carefully invert ramekins on serving plate, then after about 2 minutes remove cup. Serve warm with whipped cream and or powdered sugar.

So what will you choose?

2013-01-15T12:51:00.000-05:00

Good day to one and all! Yes it has been a while since I have blogged to my hearts content, finding a mix of culinary delights, to mix up with some aloha adventure. That said I do hope your holidays treated you well and time spent with loved ones was very fulfilling.

Alas a new year is upon us usually bringing with it many new resolutions. What we plan to do, face it the top two diet and exercise. I know this really is not the place for that, but I have always looked at it this way, with a few simple swaps, you can easily make your favorite foods lighter; give it an alternate ending of sorts, you choose what you want.

You may ask yourself what does this have to do with H50? I have to admit I had the same thought myself until I actually looked for the definition of Kapu that translates (I hope I have this right) into as "forbidden", though I have seen it as "stay out". So I guess you can stay out of the fridge, or away from the forbidden food.... Ok I have taken some license here, my Hawaiian is not that good, I do hope my recipes are more to your liking.

Enjoy it any way you choose, but remember lighter may alter your ending by calorie not taste.

Oven-Fried Chicken

3 cups cornflake cereal, crushed

1/3 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 to 1/2 tsp. ground red pepper

1/4 teaspoon freshly ground black pepper

3/4 cup fat-free buttermilk

1 whole chicken cut-up and skinned

Vegetable cooking spray

Combine first 5 ingredients in a large zip-top plastic freezer bag; seal and shake well to combine.
Pour buttermilk into a shallow bowl. Dip 2 pieces of chicken in buttermilk, and place in bag. Seal and shake well, coating completely. Place chicken on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining pieces of chicken. Sprinkle remaining cornflake mixture evenly over chicken on baking sheet. Lightly coat with cooking spray.
Bake at 400° for 35 to 45 minutes or until chicken is well browned and done. Serve immediately.

Spicy Southern-Fried Chicken

Marinade:

2 cups Buttermilk

1 Tbsp Dijon Mustard

1 tsp salt

1 tsp dry mustard

1 tsp cayenne pepper

1 tsp coarse ground black pepper

Chicken

1-3 1/2lb Chicken, cut into 8 pieces

2 cups flour

1 Tbsp baking powder

1 Tbsp garlic powder

1/2 tsp salt

In a gallon-sized re-sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.
Preheat oven to 150 degrees F.
In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to re-coat with flour. Shake off excess flour before frying.
In a large heavy-gauge skillet with a deep-fry thermometer attached, heat oil or vegetable shortening over medium-high heat, bringing it to 375 degrees F.
In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown 3 to 4 minutes.
Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through about 20 more minutes.
Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.

Turkey Jambalaya

1 Tbsp olive oil

1- 1/2 cups onion, chopped

1 tsp garlic, minced

1 green bell pepper, chopped

2 red bell peppers, chopped

1 yellow bell pepper, chopped

2- 1/2 tsp paprika

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp red pepper flakes

1/2 tsp pepper

1 cup uncooked long-grain rice

2 cups fat-free, less-sodium chicken broth

14- 1/2 oz diced Tomatoes, No Salt Added

2 cups shredded cooked turkey

6 oz smoked pork sausage

2 Tbsp sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned.
Stir in bell peppers and next 5 ingredients; sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.

Sausage and Shrimp Jambalaya

2 tbsp butter

8 oz Andouille sausage, sliced 1/4" thick, or spicy smoked sausage

2 Tbsp paprika

1 Tbsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp fresh ground black pepper

1 tsp salt

1/2 cup diced tomato, fresh or canned

1 large green bell pepper, diced

2 ribs celery, sliced 1/4" thick

4 green onions, sliced thin

1 cup brown rice

3 cups chicken broth

1 pound large shrimp, peeled and deveined

In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for 5 minutes.
Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, celery, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes.
Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes.
Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer.
When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes. Taste for seasoning, and adjust if needed.
Serve the jambalaya in bowls with green onions sprinkled on top.

The point is to start a meal off right and leave the table full and happy. How could you not with one of these choices..

Angels in the Surf

2012-12-05T10:12:00.001-05:00

What are angels? Are they some form of divine messengers at work in the world today? Or are they just a person we have seen that comes to us with a kind smile, the helpful stranger who may have done something so selfless for us or others. But however and whenever they appear, they can bring us both comfort and hope.

An angel is that someone you feel like you've known forever, even though they are the person you may have just met. I think the point is they have never truly been out of reach, we just need to know where to find our angels.

There are some angels that often work behind the scenes, lets face facts your best friend is actually a guardian angel in disguise.

Now that these angels may work behind the scenes, it does not mean that they are too far away from you that they can't hear you. Of course these angels may not come when you call, but they will always be there when you need them.

Angels can fly even though they are well grounded. An angel is someone who raises your spirits! Smiles are the next best thing to halos. The sweet souls who love, cherish, inspire and protect the angel in you are your guardian angels. They are your Friends and Family.

Fallen Angel

1 1/2 oz gin
1/2 tsp white creme de menthe
juice of 1/2 lemon
1 dash bitters
1 cherry

In a cocktail shaker add the first four ingredients, and shake.
Strain into a cocktail glass filled with ice then top with the cherry and serve.

Asparagus and Shrimp with Angel Hair

3 oz angel hair pasta
8 uncooked jumbo shrimp, peeled and deveined
1/4 tsp salt
1/8 tsp crushed red pepper flakes
2 Tbsp olive oil, divided
8 fresh asparagus spears, trimmed cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded peeled tomato
4 garlic cloves, minced
2 tsp chopped green onion
1/2 cup white wine or chicken broth
1-1/2 tsp fresh basil, minced
1-1/2 tsp fresh oregano, minced
1-1/2 tsp fresh parsley, minced
1-1/2 tsp fresh thyme, minced
1/4 cup grated Parmesan cheese

Cook pasta according to package directions.
Then sprinkle shrimp with salt and pepper flakes. Heat 1 tablespoon oil in a large skillet cook shrimp for 2-3 minutes or until pink, then, remove and keep warm.
In the same skillet,cook asparagus, mushrooms, tomato, garlic and onion in remaining oil for 5 minutes or until vegetables are crisp-tender.
Add wine or broth, basil, oregano, parsley and thyme. Return shrimp to the pan. Drain pasta; add to shrimp mixture and toss gently. Cook and stir for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.

Devil’s Food Cake with Angel Frosting

1 oz Dark Chocolate, 60 To 72%, broken into a few pieces
½ cup Dark Unsweetened Cocoa Powder
⅔ cup Hot Coffee
⅓ cup Whole Milk
1 ⅓ cups Flour
1 tsp Baking Soda
½ tsp Salt
1/2 tsp Pepper
10 Tbsp Unsalted Butter, cut into ½-inch cubes
1 cup Dark Brown Sugar, firmly packed
½ cup Sugar
3 large Eggs At Room Temperature
1 tsp Pure Vanilla Extract

For The Frosting:
5 large Egg Whites, room temp
1 ½ cups Granulated Sugar
1 Tbsp Light Corn Syrup
1 tsp Pure Vanilla Extract

Make the Devil’s Food Cake:

Preheat the oven to 325 degrees Fahrenheit. Grease two 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with cocoa and knock out the excess cocoa.
Place the chocolate and cocoa powder in a medium heatproof bowl. Pour the coffee directly over them and whisk until combined. Add the milk and whisk until smooth.
In another bowl, sift together the flour, baking soda, and salt. Set aside.
In the bowl of a standing mixer fitted with paddle attachment, beat the butter and sugars on medium speed until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.
Add the flour in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture.
Divide the batter into prepared pans and smooth the tops. Bake fore 35 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean.
Transfer the pans to a wire rack and let cool for 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.

Make the angel frosting:

Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
In a medium saucepan over low heat, stir together 1 ¼ cups of the sugar, the corn syrup, and ¼ cup of water. Once the sugar is dissolved, increase the heat to medium-high and clip a candy thermometer onto the side of the pot. Heat the mixture without stirring to almost soft-ball stage (about 235 degrees Fahrenheit).
When you wait for the syrup to reach the soft-ball stage, remove the pan from the heat.
Sprinkle the remaining ¼ cup sugar over the soft peaks of the egg whites and turn the mixer to low. Slowly stream in the hot sugar syrup. Once all the syrup has been added, increase the speed to medium-high and beat the icing for about seven minutes until it is thick and shiny. Add the vanilla and beat again for 10 seconds.

Assemble the cake:

Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about one cup frosting on top.
Place the next layer on top, then trim and frost it the same way. Frost the sides of the cake with the remaining frosting. Serve immediately.

Crazy or Crazy for You?

2012-11-30T15:11:00.000-05:00

So what exactly do you do when the crazy comes out? Then again does it? Are you the type that can drive someone else over the edge? Guess that could be the burning question, right?

Lets face it we may have all come face to face with a little crazy in our lives... They are the masters of manipulation. They can turn everything around. They will make you feel like you are the one that is going crazy instead of them.

You might become paranoid, worry about are you seeing the situation the right way. Maybe even second guess your initial impression (unless of course you are Super Seal).

You could even second guess your judgement, yeah especially if there is a restraining order involved. Because this is how the master manipulator might changes the rules to keep you off your game, question is does it work?

If you are a peaceful person, you might find yourself constantly fighting. You might explode when you get too frustrated. You feel like there is something seriously wrong with you.

They are charismatic, charming, and oh so smooth talkers. They are always ready with a comeback, they never appear off their game, they are exciting, and attractive. But if your are lucky and find the right moment redemption may just be yours.

Just thought this might add a little spice for a Friday evening Happy Hour, maybe some fun for the weekend, psycho therapist is optional. Though I think the meal will add some crazy spice to any occasion and a cocktail that adds a twist to the childhood classic. Hope you enjoy, and have a fabulous weekend!

Betsie Temple

4 oz Pineapple Juice
4 oz. Coconut Rum
1 Dash Grenadine Syrup
3 Maraschino Cherries

Pour the pineapple juice and coconut rum coconut rum into a glass filled with ice cubes. Drizzle a little grenadine on top and garnish with cherries.

Psycho Guacamole

1 avocado
1/2 a lime, juiced
1/8 cup cilantro, chopped
1/4 cup onion, finely chopped
1 clove garlic clove, finely chopped
1 serrano chili, seeded and chopped
1/4 tsp salt
1/4 tomato, finely chopped

Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, tomato, chopped garlic, Serrano chilies and salt and stir to combine.

Crisp Chicken Wings with Chili-Lime Butter

4 lbs chicken wings
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 stick unsalted butter, softened
1 Tbsp Thai red curry paste
1/4 cup honey
1/4 cup soy sauce
1 lime, halved
Chopped cilantro leaves, for garnish

Preheat the oven to 425 degrees F.
Rinse the wings under cool water and pat dry. Place them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat, then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.
As wings are cooking, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Place into a large bowl, when wings are finished, put in the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and garnish with cilantro.

Hau'oli La Ho'omakika'i -Happy Thanksgiving or so we hope

2012-11-21T09:10:00.002-05:00

Thanksgiving is fast upon us and yet it seems to bring with it the the stress of being with our family, and what their being around us can do.

But face facts no matter how crazy they make us, we will do anything to protect them, including threatening a feisty 90 year-old. Well I guess even Super Seals have a weakness, right?

Though those issues may preclude the turkey getting on the table if mom and sis don't resolve their issues, and then you might not really sure who will be cooking the bird this year.

You could really be happy if you if get that call from work, actually it may be a blessing from above and one to be thankful for.

As in all our lives we focus on the job at hand, we may even become irritated at those around us, or just not find enough time for them. These may be the things we need to rethink in out lives.

Though I might suggest not talking turkey when you are hanging around this guy and the table, might make you lose your appetite...

And though you may argue a bit you know deep down you are going to ask the little guy to come over, he does amuse you.

There are always going to be those guests that are going to get under your skin. Make you feel like you are being held hostage in your own home for the holiday.

It is at those times we wish our inner Seal would just come out with its own form of justice. Then again cooler heads will always prevail, and we can only fantasize these things.

When we look back on it all, I hope, my wish is that you will all be able to smile, maybe even laugh about the day's events. If we don't have our family, what do we have?

I have just a few recipes to help you out if you need it. Hope you have a very Happy Thanksgiving!

Roast Turkey with Gravy

1- 16 lb turkey
1 Tbsp salt
1 -3/4 tsp black pepper
2 cups water
7 to 8 cups turkey stock
1 stick unsalted butter
3/4 cup all-purpose flour
1 1/2 to 2 Tbsp cider vinegar

Preheat oven to 450°F. Place oven rack in lowest position then rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper.
Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (registers 170°F, 2 1/4 to 2 3/4 hours).
Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F).

Make gravy while turkey stands:

Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat.
Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups .
Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).

Glazed Squash

3 acorn squashes (about 1 1/2 lbs each), halved, seeded, & sliced into 1-inch-thick crescents

salt and ground pepper

1/2 cup packed dark-brown sugar

Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes

Cranberry Sauce

1 bag- 12 oz cranberries

3/4 cup sugar

1 tsp grated lemon zest

1 cup water

In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil.
Reduce to a simmer; cook until cranberries are soft, about 10 minutes.
Transfer to a bowl, and let cool to room temperature.

Green Beans with Vinaigrette

2 lbs green beans, stem ends trimmed

2 Tbsp extra-virgin olive oil

1 Tbsp white-wine vinegar

1 tsp Dijon mustard

1 tsp coarse salt

1/4 tsp ground pepper

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

Can We Get to the Party on Time?

2012-11-19T14:49:00.000-05:00

Every so often ever think you may need to celebrate, have a party and blow off a little steam? But you know the problem, nothing ever really seems to be going your way. Just really seems that things may be blowing up around you.

Things could be in pieces around you, leaving you just to figure it all out, maybe even wonder will you get to your destination on time. Of course that could be left up to discussion, but depending on the person, you may not always win the battle.

Then you have those days you think that may be all to yourself, a little me time before the the big event, enjoy the quiet, don't you know it is always that same annoying caller that has a

way of getting you to always do what they want, yeah I hate that too.

Though of course when the day seems to be going down hill and you realize that your plans may be heading out the window, you get stuck just sitting around waiting for that other shoe to drop.

Yeah busy work that is all that you can do until you can hopefully get the job done and head on out the door. Just never really happens quickly and more work always piles up, leaves you stunned , and maybe even finding more work hidden where you were not expecting it to be. I still say take it easy you take a deep breath, grab a cup of Joe, it will work out I promise.

Now wait, yes I promise which means of course something else may go wrong , have a chance of blowing up. We just need to stop, if it does, take a look around and get a handle on the situation, tell an anecdotal story.

Maybe stop and smell the roses of our lives, find out what is truly important to us, because it in those rare moments everything just seems to make sense, even appreciate what we have , celebrate just a little bit more.

So maybe we can celebrate that joy, just a little more, realize just how precious it truly is. So if it is a quiet dinner for two, a dinner party for six, or a dance for fifty, just enjoy the moment and the people you are with.

Tropical Hawaii Pineapple-Glazed Pork Skewers

1 Tbsp vegetable oil,
1 cup long-grain white rice
1/3 cup honey
1- 20 oz can pineapple chunks in juice, drained, coarsely chopped (juice reserved)
salt and ground pepper
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 tsp grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving

Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.

Green Beans Glazed with Balsamic Vinegar and Honey

12 oz green beans

1 oz unsalted butter

3 oz balsamic vinegar

1 Tbsp honey

salt and pepper

fresh parsley

Bring a large pan of lightly salted water to the boil. Add green beans, bring back to the boil and simmer for about 5 minutes until tender-crisp then drain.
Using the same saucepan, melt together the butter, vinegar and honey. Then add the green beans, season with salt and pepper, and toss together until the beans are fully glazed.

Sex in a Pan

1 cup flour

1/2 cup butter or margarine

3/4 cup chopped pecans

1- 8oz package cream cheese, softened

1 cup confectioners' sugar

1 container whipped topping,

1 package vanilla instant pudding

1 package chocolate instant pudding

3 cups cold milk, divided

1 square semisweet chocolate, shaved,

Preheat oven to 350°.
Combine flour, butter and pecans and press into a 9x13x2-inch baking pan. Bake for 25 minutes. Then cool in pan.
Combine cream cheese and confectioners' sugar and spread over pecan mixture. Spread half of the whipped topping over the cream cheese layer.
Mix package of vanilla pudding using 1-1/2 cups of milk. Spoon evenly over the whipped topping; spread until layer is even.
Mix package of chocolate pudding using remaining 1-1/2 cups milk. Spread on top of vanilla pudding. Spread remaining whipped topping on top and sprinkle with shaved semisweet chocolate or mini chocolate chips.

Don't be frightened there are no bones about it.

2012-11-12T16:31:00.000-05:00

As fall sets its sights on us and the days become shorter, it is this time of year that we tend to cling to food that warms our bones. These are the dishes that make us feel real good inside, leave us wanting more.

Though meals that can be this comforting should not scare you away the task is not daunting. You can push through and try something a little special.

Okay it is not as bad as being caught up with a satanic crazed serial killer and his enabling grandmother, is it? No really cooking is not that bad!

Seriously do not look at me as if you are bored, your date is interrupted, or you may be watching a chick flick you were not counting on.

I promise there might even be a reason to smile and get back in someone's really good graces after a really warm hot meal, with a loving touch. Trust me, all good things my friends all good things.

Wine & Tomato Braised Chicken

4 slices bacon
1 large onion, thinly sliced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp fennel seeds
1 tsp freshly ground pepper
1 bay leaf
1 cup dry white wine
1-28-ounce can whole tomatoes, with juice, coarsely chopped
1 tsp salt
10 bone-in chicken thighs, skin removed, trimmed
1/4 cup finely chopped fresh parsley

In a large skillet over medium heat cook bacon until crisp, about 4 minutes. Transfer to paper towels to drain. When cool crumble bacon.
Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Then add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
Place chicken thighs in a 4-quart or larger slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, approximately 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley. Tastes great over egg noodles.

Squash, Chickpea & Red Lentil Stew

3/4 cup dried chickpeas

2 1/2 lbs butternut squash, peeled, seeded and cut into 1-inch cubes

2 large carrots, peeled and cut into 1/2-inch pieces

1 large onion, chopped

1 cup red lentils

4 cups vegetable broth

2 Tbsp tomato paste

1 Tbsp minced peeled fresh ginger

1 1/2 tsp ground cumin

1 tsp salt

1/4 tsp saffron

1/4 tsp freshly ground pepper

1/4 cup lime juice

1/2 cup chopped roasted unsalted peanuts

1/4 cup packed fresh cilantro leaves, chopped

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight, or use the quick-soak method. Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour. Drain when ready to use.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
Stir in lime juice. Serve sprinkled with peanuts and cilantro.

Baked Apples

1/4 cup brown sugar

1/4 cup walnuts, chopped

2 Tbsp butter

1 teaspoon cinnamon

6 Gala or Macintosh apples, cored

1/2 cup apple juice or cider

2 tablespoons orange liquor

In a large bowl, mix brown sugar, walnuts, butter, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor.
Set the crock-pot on high heat and preset it for 3 hours.Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.

Potluck Monday are you up for the Challenge?

2012-11-05T11:38:00.000-05:00

It is Monday morning, and for most a start of another work week, for others they are just getting themselves out from under this super storm. So I wanted to try something very different, I wanted to to start a potluck gathering of my ohana. Let's face it, many of my friends know I have spent the past week without electric, and the weekend throwing out all the food in my house.

Now this is not a pity party because there are way to many people int his region where I live that have it way worse than I do. This call to arms is a potluck dinner, which as many of you know is a gathering of people where each person or may contribute a dish of food they have prepared for everyone to enjoy.

So I am asking you to contribute not a dish but a recipe, a potluck supper idea that can be shared with others. So are you my ohana up to this challenge? I have started with my own recipe, so what kind of pot luck supper ideas can we discover together? Are we up for the challenge? Please email your recipes to cherylsrecipe@yahoo.com. I look forward to hear from you and posting the potluck recipes, and even pics (including your favorite H50) if you have any all week.

Baked Chicken and Rice

2 lbs of assorted chicken pieces
1 cup rice
1 can cream of chicken soup
1-1/2 cans water
1-1/2 cup peas (frozen or canned well drained)

Preheat oven to 350 degrees.
In a small bowl mix soup and water. Spray a roasting pan with non-stick spray. Sprinkle rice over bottom of roasting pan. Add soup, peas, then place chicken pieces on top. Salt and pepper to taste.
Cover with foil and cook 350 degrees for 1 hour.

When Life Throws You a Hurricane Throw a Party

2012-11-02T14:40:00.000-04:00

I think after a while you may have come to know me I usually deal with the stress in my life simply, with sarcasm and humor. I am not sure I know of any other way to get through some the difficult times, oh yeah I have shed a few tears, and I have laughed through those tears, but the best medicine I find is to face some the biggest adversities with straight out and out humor. Knocks it right down each and every time. So why would this week be any different? I know that there has been much destruction and devastation that Sandy has brought in her wake, I live right smack dad in her path. Funny thing is to live in the age of technology and yet be completely cut off from it all because you have not an ounce of power, ironic, right? Then you wonder why I may need a little humor?

Okay, what could be the biggest concern hitting me on as the power goes out, yeah I know what some of you are thinking, but seriously, a freezer full of food and what am I going to do with it if this goes on forever...... I blog recipes people I am thinking party, right lets do this thing right!!!!!

There were some people that got the night off due to the storm, how about we just go crazy. Maybe have someone come up with the perfect cocktail, oh wait that could be easy. What do you think Detective Williams, have something for us?

Hurricane

2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
½ oz lime juice
1 Tbsp simple syrup
1 Tbsp grenadine
orange slice and cherry for Garnish

Fill a cocktail shaker with ice and add all the ingredients, shake well.
Then strain into a Hurricane glass filled with ice. Garnish with a cherry and an orange slice.

I think we may need a dip, could be a challenge and it calls for it being spicy, so ahem Commander McGarrett do you think you can manage this....

Buffalo Chicken Dip

2-8 oz packages of cream cheese
1- 8 oz container of blue cheese dressing
1- 12 oz bottle hot sauce
2 cups cooked chicken breasts, shredded
2 cups sharp cheddar cheese, shredded
Celery sticks
favorite chip

Preheat oven to 350 degrees.
In a bowl, mix cream cheese, blue cheese, hot sauce and shredded chicken breast.
Then spread mixture in 9 x 9-inch pan and sprinkle with cheddar cheese. Place in oven and bake for 30 minutes.
Serve warm with celery sticks and your favorite chips.

We all know that Kono has got game that is why I know my girl can come through, and as always brought her A game to the party!

Asparagus Rolls

8 oz cream cheese, at room temperature
4 slices bacon, cooked, drained & crumbled
2 Tbsp red bell pepper, minced
2 green onions, minced
15 asparagus spears, thin
15 slices white bread
4 Tbsp butter, melted
2/3 cup Parmesan cheese, grated

Preheat oven to 400 degrees.
In a bowl mix cream cheese, bacon, red pepper and green onion in a bowl and set aside.
Then snap asparagus spears at their 'breaking point then saute or steam until crisp-tender, this is about 3 minutes, then set aside.
Cut the crusts off of bread and roll each piece flat with a rolling pin and set aside.
Spread about 1 1/2 Tbsp of the cheese mixture on each piece of bread, place a spear onto the bread and roll. Then repeat with the rest of your ingredients.
Place rolls onto a greased cookie sheet. Brush all rolls with melted butter and roll each one in Parmesan cheese place on pan.
Bake for 15-20 minutes or until slightly browned. Let cool and cut each roll into halves or thirds. Serve.

Now I think we can have Chin bring our next dish to my party, lets face it what is a party without a hot dog, I think he can manage this one for us. Especially since this a pretty grown up party food, hot dogs and bourbon mixture how bad can it be?

Bourbon Hot Dogs

3/4 cup bourbon
1 1/2 cup brown sugar
1/1/2 cup catsup
1 Tbsp grated onion
4 package hot dogs, cut in bite size pieces (or cocktail wieners)

Mix ingredients in crock pot. Set on low for 4 hours or high for 2 hours.

Now for the centerpiece to the party I am saving it for the new girl. Lets face it, not that Catherine has to prove herself to anyone, but lets just say she can show off right here she can throw down just as good if not better... So she is throwing down a dish inspired by Sandy and since we had to start cleaning out the freezer, we just needed to create a little something something to warm our souls.

Sandy's Party Casserole

2 Tbsp olive oil
2 lbs chicken pieces, skinless
1 lb. boneless pork, cut into 1-2-inch cubes
1 lb. shrimp fresh or frozen (thawed)
salt and pepper to taste
3 garlic cloves, minced
2 medium onions, chopped
3 bell pepper, diced (any color)
1 jalapeno pepper, seeded and minced
1/4 cup cilantro, chopped
1/4 cup parsley, chopped (plus extra for garnish)
1 lb. plum tomatoes, seeded and chopped
1 quart chicken broth
1 1/2 cup long grain white rice
1 Tbsp chopped fresh oregano (or 1-1/2 tsp dried)

Preheat the oven to 375 degrees.
In a large ovenproof skillet, heat the oil over medium heat. Add chicken, pork and fish. Sprinkle with salt, pepper and add the garlic. Brown meat and fish from all sides, stirring occasionally. Remove all to a plate and set aside.
Pour off all but 2 Tbsp. of the accumulated fat , then add the onions and peppers and saute over medium heat until the onions turn golden, about 5 minutes, stirring. Then add cilantro and parsley and saute for 1 minute.
Then add tomatoes and continue to cook for 2 minutes.
Add chicken broth and bring to a simmer. Return the meats and fish to the pot, cover and bring to a boil. Stir in rice and oregano, cover and put skillet into the preheated oven. Bake for approximately 30 minutes or until the rice is cooked and the meats are tender. Let rest for 10 minutes and serve hot, sprinkled with parsley.

In all seriousness, if you are just looking for ways to help, I have put a few links below. Thanks for just being there, it has always meant so much.

http://helpmedonate.org/American_Red_Cross-Hurricane_Sandy_Relief

http://www.ready.gov/hurricanes?qt-view__field_tabs_view__default__166=2

http://rockcenter.nbcnews.com/_news/2012/11/01/14861838-hurricane-sandy-how-you-can-help?lite

Mea 'Ia Momona Versus Dolce Italiano

2012-10-25T11:24:00.000-04:00

Mea 'Ia Momona Versus Dolce Italiano yes guess the gloves may be off today. The desserts are on the table, Hawaiian versus Italian, I guess comparing one against the other's close counterpart, but it is a challenge none the less.

Though When feeling a bit down, or missing some friends, or maybe in preparation of their return I think there is nothing like a little something sweet to help make it all a little better, don't you think. So that is why I decided to reach in and do a dessert comparison of sorts. Lets take the gloves off, for this lets go fried dough to fried dough. Puffed cream filled delight to cream filled delight. Oh okay it is more a cultural thing than a challenge, though I do have to admit it is hard, not eating all the sweets in sight that you are writing about, oh wait I may have. That would explain the fact my clothes being a little tighter, guess it may have caught up with me.

Back to the dessert comparison that got me in this mess, as I was in Hawaii back in September (not sure if I mentioned that before) I had the pleasure of trying Malasadas. These are these fried almost doughnut like pastries that are from Portuguese origins. Malasadas are extremely popular Hawaii treat, and there seems to be many recipes for them. Now after they are fried they are typically served with sugar, or cinnamon and sugar for that added touch.

Malasadas

Oil for deep frying
1 package active dry yeast
3/4 cup sugar
1/4 cup warm water (approx 110 degrees)
6 eggs
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups milk
1/2 cup half and half
Sugar to coat

In a small bowl, whisk yeast, sugar and warm water together, and set aside.
Using the electric mixer, add the eggs and beat until they are thick. Switch the attachment to a dough hook, and add the yeast mixture, butter, sugar, milk and half and half, and salt.
Begin to add flour a cup at a time, until a soft dough ball is formed. Remove the dough and place into the lightly oiled bowl, and cover the bowl with plastic wrap.
Let the dough rise until it is doubled in size, this should take about an hour.
Pour the oil into a large, deep pot or a fryer, and heat it to 350 degrees.
After the dough has risen, place on a floured surface and roll it to 1/4 inch thick. Then cut into 1-inch squares with the sharp knife.
Drop the dough pieces into the hot oil for about 3-4 minutes, or until golden, stirring constantly. Remove the malasadas from the oil with a slotted spoon and drain on a paper towel.
While the malasadas are still warm, roll them in sugar.

Now in contrast what we grew up on our "fried dough" or as we Italians loving call them zeppoli. This traditional carnival fare, another fried dough for the most part, is either some simply just deep fry pizza dough, or your family has some old recipe handed down for making them. For me it is both, and I thought I would share the latter with you. Let's face it, everyone loves fried dough right? So if you want to attempt a traditional bite you may want to try this.

Zeppoli

vegetable oil for frying
1 cup all-purpose flour
3 tsp baking powder
1 pinch salt
1 1/2 tsp sugar
2 eggs, beaten
1 cup ricotta cheese
1/4 tsp vanilla extract
1/2 cup confectioners' sugar for dusting

Heat oil in a to 375 degrees F.
In a medium bowl, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently until combined. Batter will be sticky.
Drop by tablespoons into the hot oil a few at a time. zeppoli, turn over if they don't do this themselves. Fry until golden brown, about 3 or 4 minutes. Drain on a paper towel then dust with confectioners' sugar.

What can I say about this next dessert, except it is a small puffed pastry, that is filled with chocolate pudding and topped with a thick, vanilla and coconut topping. They can be found at the famous Liliha Bakery, and in my own experience, oh man you so have to try them. This is a copy-cat recipe so by no means think I have uncovered some secret.

Cocoa Puffs

Puff
1 cup water
4 oz butter
1 cup flour
4 large eggs

Filling
2- 8 oz packets Dream Whip topping mix
2 -6 oz boxes instant chocolate pudding
2 - 3/4 cups cold milk

Chantilly Frosting
1- 13 oz can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 large egg yolks
1 1/2 teaspoons vanilla extract

Frosting:

Combine milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. Add vanilla extract. Chill for an hour covered with a piece of plastic wrap directly on surface.

Filling:

Combine all ingredients and beat with mixer for 6-7 minutes on highest speed.

Puff:

Boil water and butter. Remove from heat, add flour.
Stir until ball of dough forms and pulls away form the sides of saucepan. Mix in eggs one at a time, beat for 1 minute before adding the next.
Scoop onto foiled cookie sheet. Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 minute. The puffs should look dry, and tip over when nudged gently with a wooden spoon.
Cool and cut off tops with a serrated knife. Fill, put back tops, and frost with chantilly frosting.

Now for the Italian counterpart and it is another zeppoli, it's full name is Zeppoli di San Giuseppe in honor of Saint Joseph. This pastry is made around the celebration that takes place on March 19th every year. I would bet pineapples to grenades, this would take on any salad any day!

Zeppoli di San Giuseppe

St. Joseph's Cream Puffs

1 cup hot water
1/2 cup butter
1 Tbsp sugar
1/2 tsp salt
1 cup flour, sifted
4 eggs
1 tsp orange zest
1 tsp lemon zest

Preheat oven to 450º, Lightly grease a baking sheet. In a medium saucepan, bring water, butter sugar and salt to boil.
Add all the flour, then beat vigorously with a wooden spoon until mixture comes away from the sides of pan and forms a smooth ball, then remove from heat.
then one at a time, beat in eggs, make sure mixture is smooth after each addition. Then continue to beat mixture until it is smooth and glossy.
Add orange and lemon zest and mix thoroughly.
Then drop by tablespoonfuls about 2 inches apart on the baking sheet.
Bake at 450º for 15 minutes, then lower the heat to 350º and bake 15-20 minutes or until golden in color.
Then remove and cool completely. Then cut each puff in half and fill with ricotta filling (below) or you may use whipped cream, vanilla pudding.

Ricotta Filling
1-1/2 lbs ricotta cheese
1 ¼ cups sugar
2 tsp vanilla extract
2 Tbsp orange zest
2 Tbsp lemon zest

Place all ingredients in a bowl and beat with electric mixer for about 10 minutes until smooth. Then cover place refrigerator until ready to use.

No H50 No Worries a Snack to Keep you Covered

2012-10-22T11:07:00.001-04:00

This is a very simple posting, if you are meeting up with us tonight on Twitter to watch our re-run due to the Presidential debate knocking the show off this week.

So why don't you grab a snack, or maybe make one of these and join up with us on Twitter at 10 pm. We are slipping in the DVD Season 1 Episode 5: Nalowale (Forgotten/Missing). Okay so it may not be a first run episode, but if you are hanging out with good friends, does it matter? See you later!

Pistachio Chocolate Pudding

1 prepared low-fat chocolate pudding snack cup
1 tablespoon chopped pistachios

Top pudding cup with pistachios.

Mini Ice Cream Sandwiches

1/2 cup light ice cream or frozen yogurt of your choice, softened at room temperature
24 vanilla wafer cookies
1 oz dark or bittersweet chocolate, finely chopped

Line a shallow storage container with wax paper. Put a about 2 teaspoons of ice cream on a cookie and top with another cookie.
Roll the ice cream sandwich in the chopped chocolate so the chocolate adheres to the ice cream.
Place in the wax paper-lined container.
Repeat with the remaining ingredients until you have 12 ice cream sandwiches.
Cover and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.

The Prodigal Son Serves Beyond Seal Delights

2012-10-19T13:36:00.000-04:00

So as our week winds down I guess we find ourselves in a bit of a quandary, with no new H50 episode until 10/29. Though it may not be a complete withdrawal since we do have some scheduled re-runs to help us through this time like 10/19 Kalele and 10/27 Pu'olo.

I think we can make the best of a bad situation, you know life throws you a lemon you make lemonade. In this case when world throws your

mother at you, face facts, you did approach the kitchen with your gun drawn. Maybe in this case two McGarretts may need extra TLC. Moms will be moms, they will roll

their eyes at you, they will second guess your every action and it can be so very frustrating. Even so much so that your girlfr.... your..... okay it's complicated friend may be speechless and need to leave.

Take a deep breathe and swallow some pride, offer to make mom and your friends some dinner.

Besides you can always ask your friends to bring dessert, you know how mom has a weakness for it.

So talk to your friends, tell them what's up, you do know its really not that bad.

Trust me if you feel like you are drowning,

give me a call and I can come help you out.

Just as long as as you don't ask Kamekona to cook up or seve this meal I think we should be good.

Smile for me these dishes can't miss! A McGrump Roast Beast with smashed garlic chive mashed potatoes, what could be bad?

Kona Coffee Rubbed Roast Beef with Hawaiian Pink Salt

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 Tbsp finely ground Kona Coffee (or other coffee on hand)
1 Tbsp brown sugar
2 Tbsp Hawaiian Pink or Kosher Salt
1 tsp paprika
1/8 tsp cayenne pepper (or chili pepper)
Freshly ground black pepper
1-2 Tbsp olive oil

Combine the coffee, brown sugar, salt, paprika, cayenne and black peppers in a small bowl.
Marinate the roast drizzle with oil liberally sprinkle rub on fat side of beef, place on plate, and cover with clear wrap. Refrigerate for 30 minutes up to 4 hours. (The rub will keep for up to 2 months in an airtight container)
Place roast with fat side up in ungreased roasting pan. Bake, uncovered, at 325° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a warm serving platter. Let stand for 10-15 minutes.
Slice roast; Yield: 10-12 servings.

Smashed New Potatoes with Garlic and Chives Recipe

2 lbs New potatoes ( but Yukon Gold work just as well)
4 Tbsp unsalted butter
Salt
Pepper
1/4 cup sour cream
1 minced garlic clove
2 Tbsp minced chives

Preheat the oven to 350°F. Place potatoes in a medium oven-proof pot (with a lid) and add 1 Tbsp butter, cut up. Cover and bake in the oven for 20 minutes.
Remove potatoes, mix them so they’re coated with butter. Sprinkle the potatoes with salt and pepper. Return to oven, cover, and cook another 45 minutes to an hour, depending on potato size.
Use a fork to test potatoes for doneness, if penetrates easily, they're done. Once potatoes are soft, remove from pot and using a masher, crush each potato. (Don’t make a puree out of them) Toss with the garlic, sour cream and remaining butter. Add more salt and pepper to taste. Sprinkle chives on the potatoes to serve.

Not Your Momma's Breakfast

2012-10-16T21:05:00.001-04:00

Mini Breakfast Stratas

5 large eggs

1 1/3 cups milk

1/2 tsp mustard

1/8 tsp paprika

pinch of cayenne

dash of nutmeg

1/2 tsp salt

5 slices day-old bread, cubed approx about 2 cups

Spray with nonstick spray 6 jumbo-sized, 12 regular-sized, or 24 mini-sized non-stick muffin cups.
In a mixing bowl, whisk the eggs, milk, mustard, paprika, cayenne, nutmeg, and salt. Set aside.
Evenly distribute among the muffin cups, in order, half each of the bread cubes, meat (if used), vegetables, green onions, cheese, and the egg mixture. Then repeat.
Cover the muffin cups with plastic wrap and refrigerate for up to 24 hours.
When ready to bake, heat the oven to 350 degrees F. with the rack in the middle position. Bake for 15 to 35 minutes, depending on the size of the muffin cups used, until the tops are lightly browned and the eggs set.
Allow the mini stratas to cool in the muffin cups for five minutes, remove them, and serve

Quick Fried Breakfast Potatoes With Onions

4 medium potatoes (russet or red)
1 onion, thinly sliced
1 tsp salt
1 tsp paprika
1/2 tsp garlic powder
1 Tbsp oil
1 Tbsp butter
dried parsley

Wash potatoes and prick with a knife.
Microwave the potatoes for about 8 minutes (you can do this the night before) Don't peel the potatoes.
Heat oil and butter together in fry pan.
Slice the potatoes and add to pan, cook over medium high heat after 5 minutes add onions, salt, garlic, paprika, parsley and continue cooking until potatoes are crispy about another 10 minutes.

Dessert Crepes with Ricotta Cream and Raspberries

Add all ingredients to a blender and process on high for 45-60 seconds, or until blended well. Let rest in the refrigerator for an hour or up to overnight.
Heat a 10-inch crepe pan over medium heat. Lightly grease with butter or non-stick spray. When hot, add 1/3 cup of batter to the pan.
Swirl the pan to spread the batter all around evenly. Then, place on the heat and cook for about 1 minute. When the top is no longer shiny, it is ready to turn. Flip with a spatula and cook for another 15-45 seconds, until golden. Remove and place on a plate while making the remaining crepes.

Filling:

Add all ingredients to a bowl and beat with an electric mixer until combined. Set aside in a bowl. (Can be made the night before)

Orange Scented Raspberries:

Add the sugar and cornstarch to a medium saucepan. Stir until combined. Add the raspberries, zest, and orange juice.
Cook over medium-high heat until boiling, then reduce to low and cook for 5 minutes, or until sauce has thickened.

Assemble Crepes:

Spread one side of each crepe with the ricotta mixture. Roll up and top with raspberries.

Holy Tuny Batman!

2012-10-12T11:50:00.000-04:00

Well did you catch Monday night's episode of H50? All I know is damn, not sure if I have more issues with being on a small craft in the deep sea, or more secure because the Navy Seal/MacGyver is out there with everything almost in hand. Well even if as Danno said he is a "danger magnet", the laughs and excitement were plenty, with much inspiration for a blogger to find.

Lets face it whether looking down at a shark, or the perpetual nagging of your partner your day at sea can go in any direction. Though I have to admit no matter how awry the day can go, some how, some way the bonds of friendship shall always keep you
together and you will manage to survive even the worst of times. It is in those special moments that everything just makes sense, but maybe just maybe that dysfunction is what makes it right.

In my mind what brings it all together is food, have something good to eat and it just seems everybody comes together, and in that space, that moment in time the world round is good.

Tuna Poke

1/4 to 1/2 cup soy sauce

1/2 tablespoon chili paste

1 teaspoon sesame oil

3 scallions, white and green parts separated, sliced thinly on the bias

2 cloves garlic, finely chopped

1- 1/2-inch piece ginger, peeled and grated

1/2 Maui onion, julienned (or white onion)

1 pound Ahi tuna, cut into 1/2-inch chunks (or very fresh sushi grade tuna)

2 tablespoons chopped dry-roasted macadamia nuts (optional)

Combine the soy sauce, chili paste, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the refrigerator for 30 minutes.
Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.

Tuscan-Style Grilled Tuna Steaks

4 fresh tuna steaks, 8 ounces each, 1-inch thick

1 lemon, zested

3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem

Handful flat leaf parsley

3 cloves garlic, crushed

Coarse salt and black pepper or grill seasoning

Extra-virgin olive oil, for cooking

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices.
Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, grill pan, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.