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.

Mini Bow-tie Pasta

From the Grilled Jumbo Prawns leftover made this pasta dish

1.5 Cups Mni Bow-tie pasta cook according to box instructions

8-10 Grilled Asparagus sliced on diagonal

2 teaspoons Garlic

1/2 yellow onion diced

3-6 chives stems snipped

Pinch of Saffron leaves soaked in 1cup hot water

1 Tablespoon Lobster Base (Gourmet Kitchen, Better then Boullion)

Salt and Pepper to taste

3 cups water

1/2 cup heavy whipping cream or half and half

corn starch slurry 2 teaspoons in 1/2 cup water prepared

1 Tablespoon Butter

Cook pasta to directions.

Slice the prawns have on the side

Saute' garlic and onion in a little Olive oil

Pour 3 cups water and add Lobster Base salt and pepper to taste

Simmer and let reduce down add saffron and liquid,  add heavy cream or half and half

if it doesn't thick enough add the cornstarch slurry. 

in a separate pan heat slightly the prawns and your asparagus add Pasta and slowly add the thickened sauce to your desire and is ready to serve with garlic bread.

Grilled Jumbo Prawns

I grilled these last week.

Jumbo prawns purchased at Oto's in Sactown they were gigantic.

I marinated an hour before with

1 Tablespoon Balsamic

Ale'e and Pepper

Fresh Thyme

Garlic crushed and smashed with pepper and salt

1 Tablespoon Blood Orange Vinegar

Cooked on Grillpan serve immediately

Caramel and Chocolate Fudge Sauce

Needed to make Caramel Sauce for my morning coffee's. Yes need to use good ingredients to get good caramel sauce.  Also made Valrhona Dark Chocolate Caramel Sauce. I gave my sister in law a batch of caramel sauce yesterday as well to take back to Monterey.  I love this recipe as it stays squeezeable goodness. If you can't boil water you can do this.  Need patience and time.

1.5 Cups of Organic Sugar

1/3 plus a teaspoon water

1.5 Cups of Organic Whole Whipping Cream (yes you can do it with non-organics)

2 teaspoons Good Pure Vanilla Extract

1 heaping Teaspoon of European Butter or Plugra (yes you can use regular butter)

Patience and time

In a good pot pour the sugar in pot then place the water on top hook on the candy thermometer

on medium heat bring the sugar up to 350 degrees it should be bubbling and you need to keep an eye on the sugar and color now the color creates the taste so you don't want to burn it at 350 and a tad higher it will  be turning a nice color I like mine medium dark.

Reduce the heat to as low as you can, put the pat of butter, then the vanilla, followed by all the cream.

Start whisking and the sugar will ball up but keep working it with a whisk until it's all dissolved. Turn off heat and keep whisking for a minute or so.

It will look extremely loose and wet looking.  You will be tempted to cook it until it gets thicker don't!!!!!

You will need to let cool completely then pour into a covered container once completely cooled put in fridge.

You will be amazed the next day it's a nice thickened silky deliciousness.  It's like Magic.

Now if you make Chocolate Caramel Sauce, follow the same and after you have worked the caramel take off the stove and keep whisking, slowly put it in 3-4oz of shave or chopped chocolate if you are using Valrhona Chocolate (I use 4 squares of the bar from Trader Joe's) and it's plenty. Stir in the Chocolate and keep working it in and temper it down and keep stirring.  Let it cool for a while swing by it and give it a stir.

You can put in fridge.  Now if it's soft hardened then you will need to  melt in micro for  15 seconds to pour over Ice Cream too long in microwave it will scorch.

Voile' Bon appetit!!!

Lunch today

Wagyu and Snap Peas cooked with Cippolini Onions and Garlic and Chives

Corn Fritters inspired by E & O Trading Company

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
1/8 cumin
Ala'e Salt and Pepper to taste.
4 Chive leaves sliced thinly into mix
1 egg
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.

Guava Panna Cotta

This is easy,  I happen to have Guava oil and extract

4 cups half and half or

2 cups heavy whipping cream and 2 cups half and half milk

1/2 sugar

2 pkgs gelatin soaked in 6 Tablespoon Water or use

3 sheets of gelatin if available

1/4 guava puree or juice

Warm milks and sugar do not bring to boil,

add gelatic and puree

let cool and pour into prepared ramekins

Serve with Strawberries or Fruit of choice.

I love this bowl of baby heirlooms

Lunch Today

Ribeye Flap Marinated with Greek Seasonings and Blood Orange  and  Shoyu with lots of Garlic

Grilled Marinated Jumbo Prawns

Two fold lunch today and lunch for pappa to take to work.  The Prawns left over will be with Bowtie Pasta and Saffron Sauce with Capers.

Dinner Tonight Furakaki Chicken Drumettes and Tangerine Shoyu Sweet Sauce

Another Sticky Rice Plate, inspired by one of my favorite sites Bossacafez

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.

Sticky Rice with Mango

I love Sticky Rice and Mango......................difference here is this is from the bottom of the pot and didn't want to waste any of it. It  was nice and crispy......

King Crab Cakes

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.


Bon Appetit!!!

Tomorrow

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!!!!!

Lunch today

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.

Lunch and Dinner all done

Okay for lunch was the top Sweet and Sour Pork, homemade of course.

I made regular sweet and sour sauce with no ketchup.

For dinner is the above Shoyu Chicken now it will rest until dinner time.

Then Hula Class tonight with Papa Kiele.

Here is my Shoyu Chicken Recipe

Ingredients

 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

Directions

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)

This morning cup of joe.....................

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.

Dinner Tonight

Okay dinner tonight,  instead of Lomi Salmon, I made Lomi Ahi and grilled a Rib Eye for my daugher and I to split.  Baked Potato and ate only half the potato, yes I loaded the Potato.

Dinner Tonight

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

This is one of our Daschunds "Mochi"

Caramel Sauce

I ventured and made Caramel Sauce, I wasn't happy with it at first but came out wonderful after it was all cooled down and chilled.

Grilled Asparagus with Poached Egg

Well, it's Friday Night and 7 ish., i've already devoured this. 

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.

Bon Appetit

Pizza Tonight

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!!!! 

Lunch Today

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.

~ Dinner Tonight~

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.

Cream of Asparagus Soup

Dinner Tonight

Cream of Asparagus Soup

Since it's in Season and just about done why not.

So it rained at work today and home base so felt like comfort food.

I started a Pot Roast for tomorrow since it takes a while.

Made Taco Meat for the middle of the week.

I wanted soup and why not I made Cream of Asparagus Soup

voile' here it is Bon Appetit!!!

I grilled the Asparagus with Olive Oil and Seasoning until they are charred on each side.

In a pot 1 saute'd 1/2 sweet onion and garlic,

Added 3 cups Chicken  Stock

1 Squirt of Anchovy Paste

Salt, Pepper, White Pepper and Old Bay Seasoning to Taste, Healthy amount of Thyme

1 Tablespoon Butter

I chopped the Asparagus and then puree'd those guys

Add to stock

I add 1 heaping Tablespoon of Cream Cheese I thought I had Cream Fraiche but none.

Then I used an immersion blender

Simmer for 5 minutes

I added 1/2 cup of Heavy Cream

Let thicken and ready to serve

Yummy with Croutons, I baked those while the Soup was on.

Lemon Dijonnaise Garlic Herbed Roasted Chicken

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
Marinate overnight.

I roasted at 375 degrees for 35-40 minutes.

Dinner Tonight Manila Clams in Black Bean Sauce and Brown Rice

Here it is alas,

Manila Clams in Black Bean Sauce accompanied by Brown Rice for supper.

Had some Garlic Il Fornaio Bread alongside as well.

This is Ming Tsai's Recipe that I altered a bit.

Bon Appetit!

Lunch Today Pork Adobo and Fresh Tomato Slices

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.

Dinner Tonight Orzo Pasta with Ebi and Aspragus in Saffron Lobster Base

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.

Last Nights Dinner and Today's Lunch

Last Nights appetizer last of the Lechon.............mmmmmmmmmmmmm

Main Entree

Pork and Sugar Peas with Black Bean Sauce and Shitake Mushrooms

Today for lunch Skirt Steak marinated in Pomegranite Vinegar, Dijonnaise, Shoyu, Garlic, Seasonings and Olive Oil.   Grilled to medium.

Roast Duck Udon, Soft Shell Crab with Tangerine Reduction Sauce

Udon 2 stacks of Organic Udon Noodles (dried) cooked as directed

1/4 slab of Kamaboko sliced thin

Sweet Peas cut on diagonal

Dashi Soup Stock cook as directed

Couple Drops of Sesame See oil.

Also add wakamae if available or enoki mushrooms

The soft shell crab I bought at Oto's and was frozen but if see them fresh it's better of course.

I seasoned lightly and coated with a Rice Flour and Panko Mixture with Old Bay Seasoning Salt and Pepper and pan fried.

The sauce was dash of shoyu, juice of 2 tangerines or 1 orange, 1 tablespoon butter cooked and reduced down

Tonight was simple

I had some left over Roasted Duck, I had mushrooms, sweet peas , dashi and Kamaboko.

Soft Shell Crab Appetizer coated in flour and Panko with a Tangerine Reduction Sauce.

Oh yeah brown rice.

So sounds more like comfort food tonight as I am a tad under the weather.