Haumea's Kanaka Kitchen Blog: July 2011

Sunday, July 31, 2011

French Inspired Braised Shortribs

French Inspired Short Ribs

Locques Restaurant in LA, CA. Featured on

"The Best thing I ever ate"

By all means, I am not a French cook, but I love some French dishes.

Not the heavy ones but many others.

I am really pickey about tourrines, however I had the yummiest Asparagus one in

Sta. Barbara I think.

So here I used nicely thick cut short ribs and,

a nice thick cut boneless short rib for pappa.

Seasoned with Kosher Salt/Pepper and Thyme

Seared in pan on each side and set aside on a dish for a bit.

Then I saute'd diced onion and leek and carrots, I used a small concentrate of Veal Stock, 1 teaspoon of Herbs de Provence, 4 cups of water, and 1 porcini mushrom stock cube followed by 1 bottle of Malbec, yes it is one I would drink, I let the alcohol burn off then added the meat back in and braised on low-medium for about 2 hours until the meat is tend keeping an eye on the meat and liqiud. The water shouldn't cover the meat but at about meat level.

After 1 hour has passed add 2 Tablespoons of some real good Balsamic vinegar and add to pot, let it cook for the remaning time.

I served with Saffron Brown Rice just enough saffron for color and a little something in the rice.

I served this also with Au'gratin potatoes and baked tomatoes with Panko and Gruyere'.

Voila!

Tuesday, July 26, 2011

Krispy Kreme Bread Pudding

A recipe I saw on Cooking Channel TV website as I get their updates.

I altered the recipe a little enough for 1-2 people

3 Stale Krispy Kreme

Here I had 2 Lemon Creme it's a new donut there and 1 Chocolate Glaze

Cut up into pieces

I used a 4 x 4 Le Creuset Ramekin Dish

1 egg beated

1 cup whipping cream

1/2 half and half

1/2 zest of one lemon

Juice of 1/2 of a lemon

I did not use any additional sugar I mixed all the above into the donuts let it soak for 10-15 minutes

and bake 350 in water bath about 20-25 minutes until done

Miso Glazed Salmon (Inspired by Cheesecake Factory)

Miso Glazed Salmon

Inspired by Cheesecake Factory

Need some nice salmon filets (King Salmon preferred)

Miso Glaze:

1/2 Cup Mirin (use the good stuff)

1/4 packed brown sugar

1 Tablespoon of dashi

1 Tablespoon of red miso

1 Tablespoon water

Stir up to mix and set aside

Sake Butter:

1 shallot finely minced

1/4 teaspoon crushed garlic

1/2 cup Butter cut into cubes and softened

2-3 Tablespoons Heavy Whipping Cream

1/2 Sake (I use Lychee or Fuji Apple Sake)

Saute' and sweat shallot and garlic don't let it color in a little olive oil or butter

add sake and reduce down halfway

slowly add in the butter and stir in to imulsify

add whipping cream and let thicken

Cool down a bit and then blend in a bullet type blender

Set aside

Blanche some Sugar snap peas or Sugar Peas

Salt and pepper your filets, heat a fry pan medium heat let it get hot

sprinkle a little wondra skin side and season (do not wondra the flesh side)

add a little olive oil to pan and skin side down cook the filets ( 2 at a time don't put 3 unless you are using a wide pan) Press with the fish spatula so the skin will crisp

keep an eye on the filets should be 3-4 minutes then flip over and cook other side

with the flesh side down after the 3 minutes, put the miso glaze mixture into pan

let it cook a little longer until the glaze thickens you'll know

plate steamed rice on your plate

plate your salmon skin side down then drizzle the remaning glaze and

add spread of the sake butter and add peas to your plate.

Here I saute'd , Fava, Shitake and Baby Carrots

Bon Appetit!!!