Garlic Shrimp

I loved the garlic shrimp from the shrimp trucks in Kahuku. So, I set about trying to recreate it. It's still not quite right, but here's my best effort:

1 lb large shrimp, raw, shell-on 26-30
2 tbs salt
2 tbs sugar

2 tbs butter
2 tbs extra virgin olive oil
2-3 cloves garlic (depending on how 'garlicky you like it')

Place shrimp, salt, and sugar in a large bowl and fill with enough water to cover the shrimp completely. Let brine for 20-30 minutes. Rinse lightly and drain.

Add butter and extra virgin olive oil to a large saute pan and melt at medium-high heat. As the butter begins to bubble, press the garlic directly into the saute pan and swirl until fragrant - about 20 seconds. Add shrimp immediately in a single layer allowing it to cook on one side until pink - 1-2 minutes. Turn and cook until uncooked side pink as well, another 1-2 minutes. Remove shrimp from the pan and reduce remaining juices to desired consistency - add shrimp and serve over short-grain rice.

Homemade Chili Powder

This is Alton Brown's recipe for homemade chili powder. Once you've had fresh, you'll never go back. This chili powder will keep for about six months. Shop the Mexican aisle of your local grocery store to find these ingredients.

Ingredients:

3 dried ancho chiles

3 cascabel chiles

3 arbol chiles

2 tbsp. whole cumin

2 tbsp. garlic powder

1 tsp. smoked paprika (or regular)

1 tbsp. dired oregano

Directions:

Cut the top stem off the dried chiles and dump out all the seeds. Cut up the chiles and roast them, along with the whole cumin, in a pan to release the flavors. Remove from heat.

In a blender, combine all the ingredients and blend until a powder. Store in a jar for up to six months.

Pressure Cooker Chili (Alton Brown adaptation)

A few things that really set this chili recipe apart is the pressure cooking, the homemade chili powder, and the corn chips. It's not too hot, just right. But it still may be a touch too spicy for children. This will feed four people easily with everyone getting full.

Start by making a homemade batch of chili powder.

Ingredients
3 pounds stew meat (2 pounds beef and 1 pound pork; you can also use some bacon for some of the pork)
2 teaspoons vegetable oil
1 1/2 teaspoons kosher salt
12 ounces of chicken stock
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped

2 tbsp. brown sugar
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder (homemade)
1 teaspoon ground cumin

Directions
Place the meat in a large mixing bowl and toss with the vegetable oil and salt. Set aside.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the chicken stock to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, brown sugar, and ground cumin and stir to combine. Fisher cooking tip: Have your souz chef (Cindy) place all the secondary ingredients into little ramekins for easy dumping.

Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

Numbers for Next Luau and Lessons Learned

Entrees:
140 pounds of chicken
1 Gallon Soy Sauce
4 46 oz cans Pineapple Juice

3 Batches 'Ekolu Sauce include:
3 Large cans Pineapple
1 Large bag Brown Sugar
Soy Sauce to taste (from gallon)

40 pounds of sirloin
6 Bottles Kalbi Sauce

10 Costco packages of sausage
3 Bottles Chimichurri including:
5 Large Heads Garlic
5 Bunches Parsley
1 Small Bottle Olive Oil
Medium Bottle Red Wine Vinegar

100 pounds of pork
2 bottles liquid smoke
1 box kosher salt

20 pounds of potatoes
Five pounds of carrots
1 64 oz. bottle Best Foods Mayo
4-5 Lemons

10 pounds of rice (precooked weight)

Notecards w/pictures, in order on the line:

Rice: Short grain rice
Serving suggestion: Good to temper everything, I like it with Yoshida's Sauce and Potato Salad.

Kalua Pork:
Slow Roasted, Smoked Pork
Serving suggestion: Great alone, with rice, or with poi.

'Ekolu Chicken:
Teriyaki Style Chicken with Homemade Teriyaki Sauce
Serving suggestion: Great alone or with rice. Add additional homemade teriyaki sauce to taste.

Homemade Teriyaki Sauce

Kalbi Top Sirloin:
Sliced Sirloin with Korean Style Kalbi Sauce

Choripan:
Mild Italian Sausages
Argentine Style Bread

Chimichurri Sauce:
Garlic and Parsley sauce suggested for use on sausages

Chicken and Long Rice:
Soy bean thread (Long Rice)
Ginger, Tomatoes, and Chicken
Serving Suggestion: Spoon over rice with soy sauce.

Lomilomi Salmon:
Raw Salmon with Vine Ripened Tomatoes, Scallions, and Sea Salt
Serving Suggestion: Eat with poi

Poi:
Cooked, pounded, and strained taro root.
Serving suggestion: An acquired taste. Eat with pig, kalbi, and/or lomi salmon

Haupia:
Uncle Kuhia's home made coconut pudding made with coconut milk and dairy milk. Tinted haupia include additional fruit flavors.

Assorted Salads, Deserts, Fruits from the Crowd

Lessons:
Bring Plenty of Water and Soda and get something for the water hose.
Bring 2-3 tables for use in the prep area.

For prep table, bring kitchen shears, a stack of clean dry towels, a large chef's knife, large cuttingtwo sets of long tongs, a cleaver, towels with a disinfectant liquid, and used towel bins.

Considered 30-40 hot dogs for picky kids.

Additional Equipment to Acquire:
Large cooler or insulated equipment rack(s)
More extra long tongs.
Extra long tongs
Better quanity-sized spill proof sauce containers for transport and filling sauce bottles.

Chiramatsu's Providence in Los Angeles

Just a note to remember to go to Chimaratsu's Providence restaurant in L.A. next time we're in southern California. Tonight he beat Iron Chef Morimoto with the secret ingredient of black fish. Unbelievable.

Stuffed Shrimp Appetizers

1 pound large shrimp , uncooked (31-40 size are okay, 21-30 would be better)
3/4 cup soda cracker crumbs (about 18 crackers)
3 tablespoons butter, melted
1 (6-ounce) can minced clams
2 tablespoons finely chopped fresh parsley leaves
1/8 teaspoon garlic powder
Salt and pepper
1/3 cup sherry (dry or sweet)
Parsley sprigs for garnish
Lemon wedges for garnish

Preheat oven to 350 degrees F. Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly.

In a medium bowl, combine the cracker crumbs, butter, clams (including liquid), parsley, garlic powder, salt and pepper to taste. Stuff each of the shrimp with the clam mixture. Arrange the stuffed shrimp in a large baking dish; pour sherry around the shrimp.
Bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). Remove from oven. To serve, arrange shrimp on a serving platter. Garnish with fresh parsley and lemon wedges. Serve warm.
Makes 4 servings.

Japanese Mayo

Japanese Mayonnaise (Tamago- no-moto)I usually find it easiest to buy Japanese mayonnaise, from either an Asian market or from Hughes Market supermarkets in the Southwest. It comes in a convenient plastic squeeze bottle. Several people have asked about a recipe for this mayonnaise, and I recently found the following one.
3 egg yolks
1/2 teaspoon lemon juice
1-1/2 oz (50 g) white miso *
1 cup salad oil
salt to taste
sprinkle of white pepper
a pinch of grated yuzu**, lime, or lemon peel
* miso is salty paste of fermented soy beans. It is available
in Asian markets and some health food stores. White miso is used
for soups and dressings.
** yuzu is a Japanese orange used only for its rind. Kaffir
lime used in Thai or Malaysian food is an alternative, as is lemon or
lime rind.
Beat the egg yolks and lemon juice with a wooden spoon in a bowl. Continue to beat, adding the salad oil a few drops at a time until the mixture begins to emulsify. Keep on adding the rest of the oil, then stir in the miso and the seasonings.
Refrigerate in a squeeze bottle.
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Back to previous topic (Ginger).
Jump to next topic (California Roll).

Salsa Verde Tortilla Stacks

This is a recipe gleaned from Bon Appetit, but I simplified it by using a lot of canned ingredients, so it could be an easy weekly dinner.

Ingredients:
Cut-up chicken (You can use canned chicken.)
Canned (or bottled) Salsa Verde
Sour cream
Cheese (You can use manchego, mozzarella, queso fresco, etc.)
Tortillas
Canned green chilis

Directions:
If you have the time and inclination, roast a whole chicken by sprinkling it with seasoning salt and roasting it in a roasting pan in a 350 degree oven for 20 minutes/pound. Let the chicken cool a bit. (Or use store-bought roasted chicken or use canned chicken.)

In a casserole dish in a size of your choosing, sprinkle about 1/4 a cup of salsa verde on the bottom of the casserole dish. Place a layer of tortillas over the salsa verde. The tortillas will overlap. Next spread a layer of green chilis, then a layer of sour cream, a layer of shredded chicken, a layer of salsa verde, and a layer of cheese. Repeat the layers as much as you want until it fills up the casserole pan (about three times should suffice). Place casserole dish in a 350 degree oven for 20 to 30 minutes or until the cheese is golden. Seriously good and easy eats.

Roast Leg of Lamb

1/2 C finely chopped fresh mint plus sprigs for garnish
1/2C chopped fresh italian parsley
1/2C olive oil
6 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 6lb boned leg of lamb

Stir chopped mint and next four ingredients in small bowl. Place lamb boned side up on work surface. Sprink with kosher salt and pepper

Cook at 450 until thickest part register 130-135 for medium rare

Sauce
1L Cranberry OR pomegranate juice - reduce by 3/4 or until consistency of thick syrup. Serve with finished lamb as a garnish.

Cafe Rio Ranch Dressing

Cafe Rio Creamy Tomatillo Dressing

3 fresh tomatillos, cut into quarters
1 package Ranch Buttermilk Dressing mix
1 cup mayonnaise*
1/3 to 1/2 cup buttermilk
1 cup fresh cilantro
2 cloves crushed garlic
1/4 teaspoon crushed cayenne pepper

Combine all ingredients in a blender and refrigerate at least one hour.

*For a thicker dressing reduce mayonnaise to 1/2 cup and add 1/2 cup sour cream to mixture.

Garlic Bread

There weren't any copyright claims on the source, so I helped myself.

1 16-ounce loaf of Italian bread or French bread
1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)

Method 1 - Toasted

1 Preheat oven to 350°F.




2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.

3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Chorizo (In English)

Sausage Creole blend

Ingredientes para 10 kilos de chorizos. Ingredients for 10 kilos of sausages.

4 kilos de carne de cerdo. 4 kilograms of pork.

2 kilos de tocino de cerdo. 2 kilos of pork bacon.

4 kilos de carne de vaca. 4 kilos of beef.

220 gramos de sal. 220 grams of salt.

50 gramos de ají molido. 50 grams of milled pepper.

20 gramos de pimienta negra molida. 20 grams of ground black pepper.

10 gramos de nuez moscada molida. 10 grams of nutmeg.

Una cabeza de ajo chica. A head of garlic girl. 1 vaso de vino blanco o tinto. 1 glass of white wine or red.

Semillas de hinojo salvaje. Seeds of wild fennel. Se puede remplazar con kummel. It can be replaced with hake.

15/17 metros de tripa salada para embutir. 15/17 meters casing for salt sunk.

5 gramos de nitrato de sodio. 5 grams of sodium nitrate.

Preparación Preparation

Con una máquina tritura carne y disco grueso, pique la carne hecha trozos, luego el tocino. With a machine shredded meat and thick disk, pique meat made pieces, then bacon. Vierta todo en un recipiente y agregue todos los condimentos. Pour everything into a bowl and add all the seasonings. Mezcle y amase. Mix and knead.

Caliente el vino y agréguele los dientes de ajo bien picados y sin hervir cocine tres minutos. Heat the wine and add the garlic cloves, chopped and well unboiled cook three minutes. Cuele, deseche el líquido e incorpórelos a la preparación volviendo a amasar. Strain, discard the liquid and incorpórelos the preparation returning to amass. Conserve en la heladera no tan fría hasta el día siguiente. Keep in refrigerator not so cold until the following day.

La preparación de la tripa se hace desalándola con abundante agua corriente, luego se sumerge en agua con el nitrito disuelto para evitar una indeseada putrefacción. The preparation of the casing becomes desalándola with abundant running water, then immersed in water with dissolved nitrite to prevent an unwanted putrefaction. Previo el rellenado cuélguela para que se escurra bien. Previous backfilling cuélguela to drain well.

El rellenado puede hacerlo con un simple embudo, bastante grande, juntando la tripa en el pico del mismo, haciendo que se desfile durante el llenado que no debe ser muy apretado. Filling can do with a single funnel, a big one, bringing together the casing at the peak of the same, making them parade during filling that should not be very tight.

La distancia de la atadura de cada chorizo es a gusto del consumidor, generalmente de 13 a 15 centímetros para que no se diga que se está sirviendo una miseria... The distance from the brace each sausage is a taste of the consumer, usually between 13 and 15 centimetres to not be said to be serving a pittance ... Hágalos descansar un día al gancho y en la heladera. Have them rest for a day to hook in the refrigerator.

Es preferible asarlos a la parrilla con brasas de madera dura, generalmente durante 15 minutos de cada lado, sin pincharlos, para que se cocinen con sus propio jugo. It is preferable to asarlos grilled with embers of hardwood, usually for 15 minutes on each side, without pincharlos, to be cooked with their own juice.

Estos chorizos son preferidos por los argentinos a los de puro cerdo para ser secados durante al menos 40 días, en un lugar seco, fresco y poco ventilado. These sausages are preferred by the Argentines to pure pork to be dried for at least 40 days in a dry, cool and little ventilation. En el día 41 pueden recibir el primer corte, oblicuamente, para comprobar la consistencia, el aroma, y el sabor. On day 41 can receive the first cut obliquely to check consistency, aroma and flavor.

Chorizo Pt. 1

Chorizo criollo mezcla

Ingredientes para 10 kilos de chorizos.

4 kilos de carne de cerdo.

2 kilos de tocino de cerdo.

4 kilos de carne de vaca.

220 gramos de sal.

50 gramos de ají molido.

20 gramos de pimienta negra molida.

10 gramos de nuez moscada molida.

Una cabeza de ajo chica. 1 vaso de vino blanco o tinto.

Semillas de hinojo salvaje. Se puede remplazar con kummel.

15/17 metros de tripa salada para embutir.

5 gramos de nitrato de sodio.

Preparación

Con una máquina tritura carne y disco grueso, pique la carne hecha trozos, luego el tocino. Vierta todo en un recipiente y agregue todos los condimentos. Mezcle y amase.

Caliente el vino y agréguele los dientes de ajo bien picados y sin hervir cocine tres minutos. Cuele, deseche el líquido e incorpórelos a la preparación volviendo a amasar. Conserve en la heladera no tan fría hasta el día siguiente.

La preparación de la tripa se hace desalándola con abundante agua corriente, luego se sumerge en agua con el nitrito disuelto para evitar una indeseada putrefacción. Previo el rellenado cuélguela para que se escurra bien.

El rellenado puede hacerlo con un simple embudo, bastante grande, juntando la tripa en el pico del mismo, haciendo que se desfile durante el llenado que no debe ser muy apretado.

La distancia de la atadura de cada chorizo es a gusto del consumidor, generalmente de 13 a 15 centímetros para que no se diga que se está sirviendo una miseria... Hágalos descansar un día al gancho y en la heladera.

Es preferible asarlos a la parrilla con brasas de madera dura, generalmente durante 15 minutos de cada lado, sin pincharlos, para que se cocinen con sus propio jugo.

Estos chorizos son preferidos por los argentinos a los de puro cerdo para ser secados durante al menos 40 días, en un lugar seco, fresco y poco ventilado. En el día 41 pueden recibir el primer corte, oblicuamente, para comprobar la consistencia, el aroma, y el sabor

Haupia

I love this stuff. I'll eat it until I get sick.

Mix and heat to low bubble over medium to medium-high heat
4 Cups Coconut milk
1 1/2 Cups water

Separately combine
1 1/2 Cups sugar
1 Cup milk
1 1/4 Cups Cornstarch

Vigorously whisk the hot mixture while adding the Cornstarch slurry.

Cook until the cornstarch blooms - when it goes it happens quick. As soon as it thickens remove from heat for medium consistency. Cook longer for more of a jello texture.

Pour immediatel into pan and cool.

Let's do this thing

The purpose of this blog is to put in one place my favorite recipes so I can easily find them. So, let's start.

Sushi Recipes

Tamago
4 eggs
3 spoons of mirin
2 spoons of soy sauce
2 spoons of sugar
a rectangular pan

Spicy Sauce - For Philly and Spicy Fish Rolls
1 tsp chili paste
2 tbs qp japanese mayo
1/2 tsp mirin
2 tbs chopped green onion
1 tsp lemon zest

Sushi Rice
500 ml rice
600 ml water
60 ml rice vinegar
30 ml sugar
5 ml salt
I've setted on the Marukan Sushi Vinegar or Seasoned vinegar and omit the sugar and salt