I just added the labels for recipes. I will slowly start to add the recipes. Thanks for coming by to view my blog and hope you enjoy the cuisine.
Monday, May 31, 2010
Posted by Haumea's Kanaka Kitchen at 8:58 PM
Sunday, May 30, 2010
Tonight, I made these White Corn Fritters inspired by E and O Trading Company.
I didn't have any coriander. I also scaled back the ingredients as I didn't want to make 16-20 if I didn't like them
So I was able to bring the recipe down to make 6, 4 inch size fritters.
1/2 cup all purpose flour (Organic)
1/8 teaspoon baking powder
Ala'e Salt and Pepper to taste.
4 Chive leaves sliced thinly into mix
1/3 cup water
1 celery stock quartered and sliced very thin
1/2 crushed smashed garlic in Ala'e Salt and Pepper
1 fresh white corn cut corn and scrape the cob for the corn milk this sweetens the fritter
Dash of white pepper
Dash of Vignon and Old Bay Seasoning
In a medium stainless steel pan, add light olive oil and canola oil don't make it deep just enough
Oil needs to be hot 325-350
Using a medium ice cream scooper into fry pan and press it out to 4 inch cool only 2-3 as it brings the heat down if overloaded. Fry until crisp you should hear the corn start to pop. Fry to golden brown on each side and drain on paper towel and serve.
If you like Cilantro and some chopped into the batter but don't put too much use your own judgement.
Thursday, May 27, 2010
Wednesday, May 26, 2010
Saturday, May 22, 2010
I really do like Sticky Rice., again I use the Jasmine Thai Sweet Rice, it has a floral scent persay and is sweet so it doesn't need to be sweetened.
What do I have underneath????? If you are local it's Haupia Sauce with a little Mango Coulis
I used a square biscuit cutter, what cook doesn't have square biscuit cutters???? Seriously, I have a drawer full of cutters alone.
mmmmmmmmmmmmmmm just love this.
Thursday, May 20, 2010
Okay I lied, I said I wouldn't post or make dinner. However, after 4 hours sleep last night (not too sure why I couldn't sleep) I woke up at 5 a.m. Got home from my commute 5:40p.m.
So, I was too lazy to stop or call in food and just kept driving my Ka'a home I only just wanted to get home.
Searching my fridge, alas had King Crab Leg Meat so I had dill, and everything to make King Crab Cakes.
The Recipe for this is as follows this is my version and works for me.
1 container Dungeness Crab meat or 1/2 lb of King Crab Meat
If using King Crab shred it up a bit.
1/2 cup Mayonnaise (Light is fine)
1/4 cup tartar sauce
1 Tablespoon Capers Chop up a bit
1 Tablespoon of Chopped Dill if you like dill add more. (I like to taste the crab myself so I don't put a lot)
1 Teaspoon Fresh thyme
a good dab of chopped chive
Salt and Pepper to your taste
1 medium egg
1/2 cup Panko Bread Crumbs
1/2 Lemon Juice
Mix all the ingredients except the crab once all combined slowly fold in the crab.
Put mixture in fridge to settle.
In a separate bowl, put 1 cup Panko Fine and 1/2 of super fine, Salt and Pepper and some Old Bay Seasoning
Have a 1/2 measuring cup or large ice cream scooper handy to make the patties. I personally don't like a lot of breading so your choice. Scoop into bowl of Panko and carefully coat and pan fry in Canola Oil until brown on each side. I eat them like this with Brown Rice.
Wednesday, May 19, 2010
I have a long day at the office tomorrow, Open House and commute home will be longer with traffic..so with that being said, I may not have enough mojo to cook. But.....you never know I think I did alot today considering there was a fire in the area and power was out for 6 hours. Lucky I have a gas stove and it's daylight savings time. Have a great Thursday and as Julie and Julia would say. Bon Appetit!!!!!
Posted by Haumea's Kanaka Kitchen at 11:31 PM
Well pappa has to go to work, so I fixed Kobe Teriyaki Strips also included it for his lunch that he didn't finish. I made the Teriyaki Sauce this morning. I woke up with a terrible headache. This weather can't make up its mind. It will be in the 30's-40's tonight sheesh.
Sliced some mango that I got from the market yesterday and it was quite good.
I made a Filipino Treat, Biko "Suman, " I used 2.5 cups of Thai Jasmine Sweet Rice it doesn't require as much water to cook as the Pearl Sweet Rice. I take the water up to 3 on the rice cooker, I also put in 1/2 cup of Dehydrated Coconut Shreds from the Asian Market (not the baking coconut unless you want it hella sweet) Let the rice cooker do all the work. Once it's done and allowed to steam, I put 2/3 cup of brown sugar (dark or golden) 1/4 white fine sugar. I put in a loaf pan and bake at 350 for 35 minutes. I don't add any coconut milk (reason??? I don't want the saturation from the coconut milk)
For the Kobe Teriyaki, I used 1/2 cup Shoyu, 1 Tablespoon Oyster Sauce, 1/2 teaspoon Sesame Oil,
2Tablespoons Brown Sugar, 1/4 cup of Honey, 1/4 cup of mirin and 1/4 cup of Sake, I cooked it a little with a dab of butter let cool then I soaked the meat. The sauce will hold in fridge for a week or 2.
Lastly there's nothing like a fresh bowl of Cherries from San Joaquin County. The bings are not ready yet.
Tuesday, May 18, 2010
4 chicken thighs and 4 chicken Legs
3 cups low-sodium chicken broth
1 cups low-sodium soy sauce or Aloha Shoyu
1/2 cup packed light brown sugar
1/2 cup mirin
2 Tablespoons of Oyster Sauce
4 medium garlic cloves, smashed and peeled
1/2 of a Sweet Onion
2 Tablespoons of Honey
1-inch piece ginger, sliced 1/2-inch thick and smashed
1/2 teaspoon freshly ground black pepper
5 tablespoons cornstarch dissolved in 5 tablespoons water
Thinly sliced green onions, for garnish
Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.
Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.
Serve with Brown Rice Medley. (My medley is Brown Rice I get the Brown Rice that is a little more expensive Sukoyaka Gen Mai Brown rice) Most of the brown husk is removed still good for you though)
Aloha Tuesday everyone.......................Wishing you all a good morning stay tuned for today's food posting.
Oh yeah plug for Dean & DeLuca one of my favorite stores.
Monday, May 17, 2010
Sunday, May 16, 2010
Tonight, I fixed for hubby, Stuffed Flounder Filets with Crab Cake mixture of King Crab Meat.
These were flash frozen filets so I used to small ones and stuffed with a Crab Cake Mixture of King Crab,
Mayo, Lemon, Chive, Thyme and Tartar Sauce. I baked at 350 for 20 minutes and then on Broil for the last 5 minutes.
The other of course is Fruit Salad it was warm out today so I bought fruit earlier at market, Pineapple, Tuscany Melon, Grapes, Blueberries, Strawberries, Watermelon and Cuties
Friday, May 14, 2010
You know I love poached eggs and this one was perfect. I grilled asparagus on the grill pan with some olive oil and seasonings. I prefer this was then boiling. I grilled a Cippolini Onion after all the Asparagus was done and through them on top, I sprinkled some fresh grated Parmesana Reggiano Cheese and placed my perfect poached egg and Salt and Pepper the egg.
Thursday, May 13, 2010
My daughter Frenchie is the official Pizza Afficianado ~ But I can make sauce.
So I only cheated with the dough. I bought the dough from Trader Joe's it saves time for me that is.
I saute'd some cippolini onions I love those as I am out of Shallots and Garlic in EVOO, then I through in some Tomato Paste, Anchovy Paste, teaspoon sugar 1 cup water and seasoned and let that simmer a bit I added some Basil that I am growing as well.
I let the dough rest 20 minutes..................then prep
Layered on the sauce I made, mushrooms, Molinari Mild Italian Sausage and Sopresseta Salami from the Fatted Calf in Napa. Topped with Mozzarella and Cheddar Jack Mix.
425 in a lightly EVOO pan for 25-30 minutes. I fried up the Basil leaves and placed on top.
Voile' Bon Appetito!!!!
Hubby will be leaving for work and so I generally cook lunch time during these days I work from home. Double dut.
Today, I fixed Lamb Spareribs, he likes lamb. I fixed a Small Bowl of my Yukon Casserole and I had Soft Shell Crab Panko Fried, and yes Brown rice.
Wednesday, May 12, 2010
I fixed regular Taco's for dinner tonight. Nothing fancy, Hamburger, Mexi-Cheese, Guacamole, Sour Cream and Tomatoes. Dessert Pinkberry.
Tomorrow I'll be cooking at lunch. Lamb Chops............................for pappa. I don't eat those. But I don't mind cooking them.
Posted by Haumea's Kanaka Kitchen at 10:44 PM
Monday, May 10, 2010
Sunday, May 9, 2010
Today was Mother's Day, had a nice lunch yesterday with hubby as he had to work today.
However, had lunch with my darling daughter, went to Chili's and watched Back Up Plan which was a cute movie.
Anyhow this marinade was inspired by Ina Garten one of my favorite Chef's. Simple and I added my own other ingredients.
Dijonnaise, Olive Oil, 1/2 of Lemon, Thyme Sprigs, A Pinch of Herbs de Provence, Garlic, Salt and Pepper
I roasted at 375 degrees for 35-40 minutes.
Saturday, May 8, 2010
Friday, May 7, 2010
Needed a break from working on a few files. Plus pappa is going to work soon so here it is.
Pork Adobo my way and slice tomatoes on the side.
Adobo is a traditional Filipino Dish. However, I cook mine a tad different. This recipe keeps changing so I may have given out something different before.
I use Pork shoulder or Spareribs (Baby Back are too expensive for this so if you use the spareribes get the whole sections),
Clean the Pork cut up either the ribs or the shoulder in to 1-2 inch cubes.
1 Yellow Onion diced (don't wanna cry, light a candle where you are cutting guaranteed you won't cry a tear courtesy of Martha Stewart REALLY!)
6 cloves garlic I slice thin and chop thin and make into a paste with kosher salt and pepper and make it as fine as possible. Press and slide knife over garlic and kosher and keep chopping it will become pasty.
2-3 nice bay leaves dried or fresh
1-2 sprigs of thyme
1/2 teaspoon Vignolo Seasoning
1/2 old bay seasoning
3 Tablespoons Patis or Fish Sauce
1 heaping Tablesoon of Anchovy Paste
1/2 teaspoon Tricolor Peppercorns
1/8 teaspoon of white ground pepper
3 Tablespoons of Toyu (Shoyu with Calamansi)
Salt and Pepper to your tasting
3 thin slices of Galanga or Ginger Root
Have on the side 3Tablespoons of Seasoned Rice Vinegar and 1 Tablespoon Balsamic Vinegar.
In a Dutch Oven, put all the above in the pot, pour enough water until just above the meat, bring to boil on high once on high reduce heat to medium. I like to simmer mine on medium about 1 hour to 1.15 hours to make it tender. Keep on eye on the liquid though, if you are reaching this time and the liquid is evaporating add anouther 1/2 of liquid. Once it gets to where there's about 1-1/2 cups of liquid left add the vinegars
and reduce to low and let it simmer for the last 10 minutes. If you miss it and the liquid is less than 1/2 cup add 1/2 water with the vinegar. Add more soy sauce if you want it darker.
You will know when it's done, it will have a glossy sheen .
It's then ready to eat. Bon Appetit.
Thursday, May 6, 2010
Well I needed to keep it simple tonight. I didn't feel like leftover Skirt Steak.
So this is something new. I had Ebi Shrimp leftover from the Fresh Rice Rolls the other day.
I have 2 bunches of Asparagus. I alway have a jar of Lobster Base (Really I do), Saffron (the real stuff)
Cook Orzo as directed, I didn't use the whole box. I only make to order so I used 1/2 enough for 2 1.5 cup servings. (8 minutes)
In a separate Pot, boil 2 cups water, add 1 heaping teaspoon of Lobster Base, add saffron and 1/2 teaspoon of crushed garlic, season with Old Bay Seasoning to your taste. Take out a cup of the broth.
Slice Asparagus very thin French Cut put to the side.
Have Ebi defrosted it's already cooked for sushi grade anyway.
Drain Orzo, toss into pot with Lobster Broth, add asparagus, add chopped chive, add parmesan and it will thicken. Turn off stove the orzo will absorb the broth.
Voile' it's done.