From my Haumea's Kitchen and others

Friday, April 23, 2010

Dinner Tonight

Skinless Longaniza

Here is a dish of Skinless Longaniza, that I made.  (NO, they are not Farmer John Breakfast Sausages either)   A filipino dish of course, but since I didn't use casings I formed them like this to keep a shape.
A mixture of ground pork, ground chicken, selected spices, sugar, garlic and chives.

Thursday, April 22, 2010

Dinner Tonight a tad late

Here is dinner tonight.  It's a tad late tonight.  I had a little tumble at WalMart earlier at the cashier stand.
I was looking at Willy Wonka Candy in a canister.  Hard Pomegranite with a soft center. As I read the dang thing I said, no I don't need it.  I went to put it back like a good little big girl and I slipped and fell so fast.
I bruised my knee hip.  They took a report.  Yes it swelled and the skin ripped off.

Anyhow while I worked out shakes, anxiety and adrenalin.  I came home and here we are.

Ahi Tuna Tartar with a mixed green salad and avo's with a blood orange vinagrette.

Organic Nood Udon with left over Cracklin Pork Belly and Chive with Dashi.

Sinple tonight.   Bon Appetit'

The best Blood Orange Vinegar I've tasted and the Pomegranite.  I am going back for more.
Chateau St. Jean.

Wednesday, April 21, 2010

Dinner Tonight

Here was dinner

Kobe Hamburger Stew no celery. Simple Local Style.
Fried Chicken Legs can't get any simpler than that and Organic
We went to teach Hula came back and Frenchie and I made Funnel Cakes
We tore them up.

How to Fix Pork Lechon'

Roasted Cracklin' Pork Belly or Pork Lechon

You will need a Pork Belly from your local Asian or Italian Butcher that carries it
I look for as lean as one as possible.  This is the portion that bacon is made from.
Wash and Clean it well and towel dry the belly.
In a plastic container put the belly in there and cover the skin with kosher salt lots. It will remove the moisture from the skin.  Cover and place in fridge for at least 2 days.
When you take it out the skin will be tight and all the moisture is gone.
Season the bottom portion with salt and pepper garlic/onion salt/Old Bay Seasoning
On top of the skin you will need to score with a sharp knife at a 45 degree angle like above photo
Sprinkle a little EVOO (extra virgin olive oil) and spread all over the skin and sprinkly a little more salt

Place in a turbo broiler or Nu Wave and roast at 375-390 degrees for 1.5-2 hours.
Every 15 minutes you need to prick through the skin and slit with a metal skewer or skinny knife and poke all the way down to render the fat down.

You can roast in a convection or regular oven, if so roast at 375 degrees for 2-2.5 hours and follow the same.

You will know when the meat is done.  The skin will be very crispy.
If you are using a Nuwave or Turbo Broiler make sure when it stop to remove the cracklin belly out it will start to steam and the skin will become rubbery.

Let it rest like any roast and cut chop and enjoy.

You can roast 2 belly's at the same time it should be fine.


Tuesday, April 20, 2010

Taco Tuesday

Tonight was Taco Tuesday, our Hula Competition girls got together tonight.

Frenchie loves these.  No hamburger meat here.  Chuck slow clooked in dutch oven with
cumin, tomato sauce, mexican seasonings, salt and pepper for 2.5 hours.  Shredded it up and
got some Tia Rosa King Size Corn Tortillas. 

I liked the tomatoes on it Frenchie's are without.

Monday, April 19, 2010

Crab Soup Inspired by Ana Mandara

Crab Soup  inspired by Ana Mandara's Crab Soup. 
Ingredients:  Fresh Cooked Dungeness Crab
Organic Udon Noodles
Green Onion and Chives and Garlic
Straw Mushrooms
Bamboo Shoots
I used a Lobster Base
Corn Starch Slurry

The Oyster Steak

Ribeye cooked to your own order
Let the meat rest
Slice put back in pan add some Oyster Sauce/Shoyu and Green Onion heat real fast high heat then ready to serve of course with brown rice.

Sunday, April 18, 2010

Lunch and Dinner Today

Didn 't feel the greatest today.  Did some grocery shopping and for lunch we had a UNO Pizza.
It made me want one from UNO on Lombard St., SFO.

I slow braised a chuck roast with mexican seasonings.  Had homemade tacos with King Size corn shells. Did take photo's as they were just tacos.

This week will be cooking myself thin.   So eventually I will list Nutritional Value of the recipes I post.

I will be gone for work in Ohio next week. So I will be dining with the office and corporate personnel.
So If I can I will post what I can or it will be when I return.

Friday, April 16, 2010

last nights and today's event

Last night no cooking. Ho'okipa played for the 5th Anniversary of Bel Air in Natomas. We had dinner at Kobe in Natomas. I had Saba Shioyaki and no rice.

Today I've had a weird sore throat for 3 days loosing my voice. I don't feel 100%. Doc says allergies but need to keep an eye on it. More advair, flonase and need rest. What is that?

Tonight hubby drove to 707 had dinner at Jeanty Bistro. Pappa had Sole Meniuirek, Tomato Soup. I had tomato soup and asparagus terrine with chive. Wonderful.

Photos to follow.

Went for a walk through Thomas Kellers French Laundry's sustainable garden.
Walked over to Bottega and saw Chef Chiarello working today. He is a busy chef.  Didn't have a chance to chat as he had a private event going on in his flagship store.

Got in the last tasting at Opus One. Wow. '04 'cest bonne,
The '05 also good. However, '06 in my opinion far superb.

Ana Mandara Dinner SFO Ghirardelli Square  our other favorite place

Hubby had Lamb Chop and a Crab Soup along with a couple Caipirinha's.
I had the Braised Pork Belly with the Kobacha Puree'
Dessert pappa had Blackberry Sorbet and I had the Chocolate Mousse Napolean
The Wafers were fried Wonton

Wednesday, April 14, 2010


Hello world, I cooked today but didn't take photos.  What did I fix?  
Grilled Salmon with Korean Homemade sauce and Brown Rice so I didn't make it fancy looking but it was yummy and cooked perfectly.  That was lunch so pappa could eat before he left for work.

Penne Pasta simple tonight for dinner.  Froyo (Frozen Yogurt) for dessert.

I will not be cooking over the next few days but will be dining and standby for photos.

Have a great weekend.

Tuesday, April 13, 2010

Dinner Tonight For Frenchie and I

Yep had Asparagus again, it's in season so enjoying while they are in.
Sauce this time, Mayo, Balsamic, Lemon and Garlic
Roasted Chicken/Leg Organic of course and Brown Rice

Kobe Loco for Loco Moco but no Moco

Monday, April 12, 2010

Stacked Asparagus with Sprinkled Parmesan and Romano

Grilled with Olive Oil, Season with Ala'e Salt, Pepper (my mix with other goodies)
You know when they are done.  I like mine still with snap.   More for me, I am the only that eats them and Frenchie when she is here.

Aioli of course

Sunday, April 11, 2010

Flowers from our Daughter's Wedding 08.15.2009

Outside of cooking, these are flowers I put together for our daughter's wedding last year in August.
I was up quite late the eve of the wedding.  Everything turned out beautiful.  I used to help a dear friend of mine out at his Floral Shoppe years ago and I learned as much as I could to create floral arrangements.
My daughter also has a creative touch with flowers.

From Haumea's Kitchen tonight

Hot and Sour Soup

Cracklin' Pork Belly

Look at these Cakes Amazing

Friday, April 9, 2010

~~~Didn't Cook Tonight~~~

I didn't cook this evening so no dinner blog tonight.

I cooked at lunch for hubby before he left for work, Prawns with Tomata Saffron Garlic Sauce and Chives
and brown rice.

So for dinner, I actually called an old time favorite by the house, Manny's and ordered Broasted Chicken.
It's really good seasoned Chicken and a Pineapple shake.  I had enough carbs for a month I am feelin' it. 

So now I think I should have cooked. 

Have a great weekend. I have to work tomorrow.

The Backyard is really looking like Kaumakani, Kaua'i at Grandpa's old house

I've claimed these aren't my chickens in my backyard.  We are in a rural part of the city however,
neighbor to the north has chickens tenant/neighbor to the south has chickens.  South neighboor keeps for the eggs, north neighbor's it's their source of food.  But somehow these hens find refuge in our yard.  We have 9 Grapevines, 2 Persimmon Trees, Peach Tree, 3 Fuji Apple Trees and 1 Huge Almond Tree. My mother in law has the half of the yard for her filipino vegetable garden.

But I tell you this is enough free range chicken for several meals.  Hahahaha

Thursday, April 8, 2010

Grilled Asparagus and Aioli

Dinner Tonight

Are you hungry?  Keeping it real, previous post earlier today was the Kobe Tomato Beef, so of course that is what I am having only added grilled asparagus with a garlic aioli and young sweet pea sprouts salad.
Nothing like greens in your diet.

Kobe Tomato Beef and Haumea's Special Sauce ;-p

Kobe Tomato Beef and my Special  Sauce no secret just works good.
The Pan was full but pappa got some for his lunch for work.
This is mine for dinner later.

Size of my pan?  Can you tell?  Omelett Size Calphalon.....the pan wasn't that big
and it was 1 Kobe Ribe Eye Steak
The Tomatoes are Romanitas and Green Chive along with yellow onion strips

Wednesday, April 7, 2010

Filipino Main Entree Pinakbet

This is a Filipino Entree' I learned to cook watching my mom.  Packed with Kobacho Squash, Long Chinese Green Beans, Bitter Melon, Japanese Eggplant, Okra, Onions and Garlic and Bagoong (Shrimp Paste), lastly Chicharonnes from the local Carneceria 

Tuesday, April 6, 2010

Pork Tocino

Hubbs likes Tocino, cured Pork here's take on this Filipino Meat Dish

I usually purchase Pork Butt (Of course it's not from the Okole "rear end")
Slice to 1/4" thickness pieces
Chopped/Diced Garlic (you choose how much garlic flavor you want)
Salt and Pepper, White Pepper to your taste
1 can Pineapple Orange Juice
2 heaping Tablespoons Brown Sugar
1 Tablespoon White Sugar
2 Tablespoons Soy Sauce
2 Tablespoons Mirin
2 Tablespoons Rufina Patis or Thai Fish Sauce
Couple Drops of red food coloring

Mix well and cure for at least 24 hours.

In fry pan pour 1/4 water place Tocino in pan on medium heat simmer until all water evaporates add a little oil to pan and let it get to where it fries finish on each side until cooked.
Serve with hot Brown Rice

Penne Pasta with Shredded Shortribs and Porcini Mushrooms

Penne Pasta with Shredded Shortribs, Porcini Mushrooms

I saw shortribs on sale today $1.70 a pound at the local Carniceria 2 nice pieces said buy me and do something with me. 
Here is the recipe.

2 nice thick Short Ribs Slab (You can use the English Cut as well) Coated with Seasoned Flour
1/2 sweet yellow onion diced
4 cloves garlic (I chop dice and make the garlic pasty with kosher salt to get it fine)
1 Shallot diced small
1 Can Muir Glen Fire Roasted or Stewed Tomatoes with Basil and Garlic (I blend to smooth)
2 teaspoons Italian Herbs Seasoning
1 teaspoon fresh thyme
1 cube of  Star ai Funghi Porcini (Porcini Bullion)
4 Cups Chicken Broth
4 dried Porcini Mushrooms
1 small can or Fresh Crimini Mushrooms Sliced
Penne Pasta your choice cook to directions and reserve 1 cup of the starch water
1 Tablespoon Cream Cheese
Sear the dreaded shortribs on all sides on medium heat after they are done set aside with Olive Oil
With the olive oil sautee' Onion, Garlic and Shallots sweat them out and place the short ribs back in.
Put the Stock, Liquified Tomatoes, Funghi and all herbs and dried mushrooms just to cover the meat.
Braise Simmer 2.5-3 hours until meat is fork tender.
This sauce should render down but continue to add more stock as needed. The last 5 minutes add just a tabelspoon of Cream Cheese to the sauce.
Cook Penne in the last 15 minutes when you know your meat is about done.
After Pasta is done toss with Parmesan and Romana Cheese so it sticks to Pasta put in Serving Bowl
Once meat is tender shred with fork and place meat on Pasta.
You can cook the liquid in pot down to your desired thickness and to where there is enough to toss into the Pasta and meat, don't forget the mushrooms
I clipped fresh chives (I love chives)
Make some fresh Garlic Bread or some good Rustic Bread
I only add starch water if needed.
Bon Appetit

Monday, April 5, 2010

Banana/Macadamia Coconut Bread

Got some old Bananas?  This is very good and moist

1/2 Softened Butter (no margarine but up to you)
2/3 Cup Sugar
1/3 Cup Brown Sugar
2 Cups All purpose flour
1 teaspoon salt
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2 Eggs Room Temp
4 Extremely Ripe Banans
1/3 Cup Buttermilk
1/2 cup Roasted Mac Nuts
1 Cup Dehydrated Coconut (Not Bakers or Almond Joy)
1 Tablespoon Vanilla

I blend the Buttermilk and Bananas until well blended
Whisk your dry ingredients
Cream the butter and sugars until creamy mix eggs one at a time, add vanilla and coconut
Add Banana Buttermilk Mixture blend and add Flour mixture 1/2 cup at a time
Add mac nuts
Put in a prepared loaf pan

Bake at 350 40-45 minutes

Your choice if you want to make a crumb topping as I did:

1/3 Cup Sugar
1/3 Cup Brown Sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 stick butter (melted and still warm)
1 3/4  oz cake flour

Whisk all the dry ingredients and stir with wooden spoon into butter it will be a cohesive dough .
I roll into a ball and let it cool while you are making the Banana Bread Dough.

Please Banana Bread mix into prepared pan and then crumble the topping all around
and bake as indicated above.

Dinner tonight 4.5.2010

Dinner is served, Ahi Poke, and Furkaki Chicken and Furakaki Brown Rice.

Ahi Poke and Seaweed Salad

Ahi (Sashimi Grade Ahi) fresh too, with Seawood Salad.  Yes I poke'd it myself.
Chili Sesame Oil, Ponzu Sauce and Toyu, Salt and Pepper

Sunday, April 4, 2010

Korean Marinated Beef Skirt Steak

Korean Marinated Beef Skirt Steak dinner tonight 04.04.10

Kalua Pig Lumpia

Lumpia made with Kalua Pig, mixed vegetable medley of corn, edamame, green onion, garlic, green beans and red bell pepper. 

From a natural perspective a Hen in our Backyard found refuge. Oh well.

Why would I take a picture of my Tangerine?

Lamb Chops "Ana Mandara" 2.19.10

Grilled Octopus Appetizer, "Bottega Napa Valley " Yountville, CA.

Crab Soup " Ana Mandara" 2.19.10

This soup was delicious Freddie loved it.