tag:blogger.com,1999:blog-10012014468383695102024-02-20T07:42:27.396-10:00Lives to EatDo you eat to live? That may be me at breakfast Monday through Friday, as I eat the same oatmeal with soy milk, black coffee and boiled egg every day. But, when it comes to the weekend, or dinner, I've found a love of vegetables from the farmers' markets, I'm excited by the prospect of enhancing them, and live to eat the goodness I create.Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-1001201446838369510.post-77303789164218291962018-11-30T12:24:00.000-10:002018-12-01T00:10:34.681-10:00Five years<a name='more'></a>Hi<br />
Amazing that I've been 5 years away from this.<br />
A lot has happened.<br />
I live in Seattle half the time. I've acclimated, so Hawaii is mostly too hot for me.<br />
But, about FOOD. There's no place like home. This is what I cooked last night:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNrmY2LHu_SUllzdPsOkXTW5DwrpIKjzzeNOzUNI646rJIQwkPMaPH6-zFyzX8h_wcIjBmnxVafT5c4_fkfVOE7hl35JjRpXC6WmcE6uRAQtJqtTpNY-o9kL5nUGh5QdFCqbe0jH0_jrK/s1600/IMG_20181129_193254558.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNrmY2LHu_SUllzdPsOkXTW5DwrpIKjzzeNOzUNI646rJIQwkPMaPH6-zFyzX8h_wcIjBmnxVafT5c4_fkfVOE7hl35JjRpXC6WmcE6uRAQtJqtTpNY-o9kL5nUGh5QdFCqbe0jH0_jrK/s320/IMG_20181129_193254558.jpg" width="240" /></a></div>
Plantation Special - eggs with green beans and Spam.<br />
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Which leads me to thoughts about food. Foie gras, uni and truffles are all wonderful.<br />
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But can you eat them every day?<br />
Especially in these trying times, we want #comfortfood. Stews and soups, jook and chao, rice dishes that remind us of simpler days. Of mama. I know #mamafood is the next food trend. Whether it's piroshki or pinakbet.<br />
Because food comforts us, triggers memories of food we ate in our childhood, or younger days.<br />
The Usual Suspects were eating together two days ago, and talking about liver. That restaurants don't serve it. My mom would cook calves liver, but it was NYML. Not Your Mama's Liver. She would marinate it in shoyu-sugar. Sooo good! She made the best konbu maki, too. The neatest seaweed bundles.<br />
Eat well. Be well.<br />
It may or may not be another five years until another post!<br />
In the meantime, you can find me microblogging on Instagram. @808SoosSooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-29019996203282734552013-06-20T23:08:00.000-10:002013-06-20T23:14:09.174-10:00I've been busyAnd off island for a week. Being away from routine habits caused us to lose 10 lbs. between us!<br />
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Even after ordering pizza - twice!<br />
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When you order from Pizza Luce, and ask for peppers, they will ask you, "Red or green?" Ask for olives: "Black, green or Kalamata?" Needless to say, it was delicious. And affordable - $20 - $22 for a large. We ordered half pepperoni, half artichoke hearts with bacon. Or half sausage, pepper and olive.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5NwPTrR3zY6N8AYX3aezQs3HInjz1kIZtkrX-3_Vl6kXL9XCnEtM8Eg6Rk2V30IOHg60pWeDsGKeZzMqB0N4Ianw4WKuzm1l2kitfTmn_f4ZuNuYQ9YwLCqzL7SfRGh227myq_oLsOqW/s1600/2013-06-09+10.17.05.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5NwPTrR3zY6N8AYX3aezQs3HInjz1kIZtkrX-3_Vl6kXL9XCnEtM8Eg6Rk2V30IOHg60pWeDsGKeZzMqB0N4Ianw4WKuzm1l2kitfTmn_f4ZuNuYQ9YwLCqzL7SfRGh227myq_oLsOqW/s1600/2013-06-09+10.17.05.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Short Rib Benedict</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXH80IKmUkhr7HMqiIy1FQVB62X0UzwehSnbCt47OjhZYX4Opl5Eg5hAtE8sQi3CfrWX336KhIshC4s_IQ0x61YKctvz3uuPSuz8g0xfvMtNyhTCZiKnzXGtSkxgTAMfwkqi0DQU40BGXt/s1600/2013-06-09+10.17.34.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXH80IKmUkhr7HMqiIy1FQVB62X0UzwehSnbCt47OjhZYX4Opl5Eg5hAtE8sQi3CfrWX336KhIshC4s_IQ0x61YKctvz3uuPSuz8g0xfvMtNyhTCZiKnzXGtSkxgTAMfwkqi0DQU40BGXt/s1600/2013-06-09+10.17.34.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Manny's Steakhouse Lobster Benedict</td></tr>
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That's a short rib Benedict at the top, lobster Benedict below it. Both from Manny's Steakhouse in the W, Minneapolis.<br />
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We went to both farmer's markets in the city, and while I was intrigued with the fresh cheese curds, I didn't buy anything. While there, we went to a grocery co-op, market, and boutique market. The latter had a smaller selection of produce, but better quality, and organic eggs were readily available and affordable. Yes, I did cook, but only basic things like pasta and chicken and salmon.<br />
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The sort of sushi you can find in Foodland was easy to find but pricey. We passed.<br />
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We ate Vietnamese food - it was OK - and Thai, which was just plain BAD, as was their service.<br />
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We bought granola from Target. It cost $3.49/box. Here in Honolulu, it's $6.99/box!<br />
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More on food to come...Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-81783050696322812862013-04-25T04:42:00.001-10:002018-11-30T12:28:03.751-10:00Changes at The Whole Ox Deli & ButcherYou're reading my prior blogposts looking for a review of the "new" Whole Ox Deli & Butcher.<br />
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I can tell you right now, you won't see that yet. In the first place, a large group of us ate dinner there the first night of the new menu from the new chef. It's really unfair to everyone to base an opinion of the new menu on the first night, especially when the menus - both lunch and dinner, are still evolving.<br />
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We have tried the "new" lunch and enjoyed it. We had the burger; it IS different, but still good. Also had the fried chicken sandwich, which is also delicious. The MA'O greens are always good, and the mac salad is to my taste - with a minimum of mayonnaise. Please note that these sides no longer come with the sandwiches, and prices have been adjusted down accordingly. <br />
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<tr><td class="tr-caption" style="text-align: center;">Oxburger and Crush gift from Gooch</td></tr>
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We were happy to see our friend Mark Noguchi from TasteTable and PiliHawaii, and he gifted us with an Orange Crush IN THE BOTTLE! Mahalo for that, Gooch!<br />
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Yes, it was our birthday. Yes, we are Aries - stubborn, bossy, etc. Yes, we are 39. AGAIN. However, we don't feel our age, and we do know how to have fun! Surround yourself with great people, make new friends, what's not to love?<br />
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<tr><td class="tr-caption" style="text-align: center;">Fried Chicken Sandwich</td></tr>
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We've talked to the new chef, Justin Yu, and he, Aker Briceno, Lindsey Ozawa and the staff are moving forward.<br />
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A note about the burgers: turning a whole cow into burgers isn't the best use, which is why there are only 30 per day. Please go early. You will enjoy!<br />
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And Bob McGee is working on something new and exciting. I can't wait!<br />
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So hang on out there, until we find out more, and go back for dinner, too! Better yet, go try!<br />
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<br />Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-62712523822849784952013-04-25T03:31:00.002-10:002013-04-25T03:36:14.919-10:00What Lives to Eat Readers Are Looking ForWhat you readers of my blog actually read here fascinates me!<br />
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You are obsessed with the <a href="http://sooslivestoeat.blogspot.com/2011/07/best-doughnuts-in-honolulu-and-why-i.html">best doughnuts in Honolulu</a> - many people say they are from Kamehameha Bakery, when all I want to eat from there is their ensemada! Other people like their poi glazed or filled poi haupia doughnuts. Not me. Just give me the small ensemada and I'm in heaven!<br />
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Also, you want to add fiber to white rice. Listen, I add soybeans, as in <a href="http://sooslivestoeat.blogspot.com/2011/09/how-to-add-fiber-and-flavor-to-white.html">this</a> post. Take other cues from Japanese home cooking: add azuki beans or seaweed (hijiki is good because of the fine texture) or cook sekihan - sticky white rice cooked with azuki beans that turns a lovely maroon color. My final thought on that is you could make a quick chirashi with some cooked carrots sliced finely, furikake and aburage - purchased fried tofu skins. If you use the aburage that is sold in a package that comes on a shelf, you could use the liquid in there to flavor the rice, then stuff the rice in the remaining shells, or freeze the skins for other uses.<br />
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Finally, you could buy the pricey Genji-mai brown rice, which has a lot of the hull of brown rice removed. This tastes almost like white rice.<br />
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What else are you looking for out there? Information on Hamakua alii mushrooms, aka trumpet mushrooms. The husband loves these for their meaty texture - as part of an omelet or stir-fry. I haven't tried this, but I have seen a recipe for a salad with the mushrooms thinly sliced and cut into diagonal bite-size pieces. The other ingredients were a choice of kale or spinach and some onion for crunch. Where do you find them? Sorry, they're not always in the market. How do you clean them? Like any other mushroom: wipe off anything that looks like dirt with a damp paper towel and trim anything too tough to eat (which should be a minimal bit of tough stem).<br />
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OK, get back to cooking and eating!Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-63377683804387742402013-04-03T12:51:00.000-10:002013-04-03T12:51:59.477-10:00Orange Food Plus OchazukeWe had <a href="http://sooslivestoeat.blogspot.com/2013/04/april-2-2013-what-we-ate-last-night.html">orange soup</a> last night, and on the last day of March, some Garnet Yam. The other items I assembled to eat with hot white rice were: purchased poke, sliced tomatoes from Mari's Aquaponics (delicious!) and something green that I don't remember!<br />
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So, I thought the plate needed orange, peeled and cut up enough yam in wedges for the two of us, poked some holes with a fork, and nuked it in the microwave in a little water until tender. Yes, I'd rather eat kabocha cooked the conventional way, but this was a way to eat dinner faster! I drained the yams, had Ted mix in a bit of sesame oil, shoyu and sesame seeds. Perfect!<br />
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We ate all the above with furikake and lots of hot green tea, and Ted was in heaven. After homemade beef stew, this is his all-time comfort food: rice, tea, some vegetables, raw or cooked fish - ochazuke!Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-30015803801294972412013-04-03T12:36:00.001-10:002013-04-03T12:54:44.877-10:00April 2, 2013 - What We Ate Last NightThis is the way we eat at home: lots of vegetables, lots of flavor. Yes, we do eat out a lot - so many popups, great food at the Blaisdell Farmers' Market. We know we have to be prudent, thoughtful, when we eat at home. Spending an hour in the kitchen is the MAXIMUM I can stand to be there! Half an hour is ideal.<br />
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I had some Pit Farm beets I'd already cooked - I put Ted to work peeling them, then cut them into bite-size pieces. First I put a handful of sliced onions in hot olive oil, added the beets to brown and warm them, then a package of Okinawan spinach from Nalo Farms. These are glossy dark green on one side, dark purple on the other. They have to be stripped from the stems. The only new veg I've seen that I like better is the komatsuna. Otsuji Farms has this - it's in the turnip family, but has purple leaves and tastes like bok choy. After it's cooked, it will turn your nearby white food purple or green, but don't be alarmed. It's delicious. And be sure to leave some for me!<br />
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The other things we ate were leftover orange soup - most of my pureed soups look that color! This one was based on <a href="http://sooslivestoeat.blogspot.com/2011/05/my-love-affair-continues-or-tomato-soup.html">this recipe</a>, but with mostly Garnet yam. Other versions use more carrots, tomatoes, even red bell peppers. Remember to adjust the spice levels to your own taste, and keep in mind various garam masala mixes, even fresh ginger, have different levels of heat. All I did was heat the leftovers in the microwave oven, and dished out two servings. We ate some <a href="http://sooslivestoeat.blogspot.com/2013/04/orange-food-plus-ochazuke.html">orange food</a> a couple nights before, too.<br />
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The final item on the menu was leftover whole wheat pasta - about 2.5 cups - thawed from the freezer. First, I sauteed a pile of sweet onion, then added several ripe tomatoes. When these were softened, I added a can of anchovies I got from the bargain corner at Foodland. Didn't rinse 'em or use the oil from the tin; I did smoosh them. (That's the technical term!) I added the pasta, a tiny bit of water. I guess white wine would have been nice. Then a chiffonade of basil before serving. Note: there was no added salt, it was just right! We had no parm, but that might have been good, too.<br />
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Ted's reaction: "There's fish in this?" Very good taste observation! But he couldn't find it!<br />
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So, we ate a variety of vegetables, whole grain pasta, a teeny bit of fish. Ready for tonight's dinner at Blaisdell Farmers' Market at The Pig & The Lady. See the menu here: <a href="http://thepigandthelady.com/0403-blaisdell-farmers-market-menu-miyazaki-w#more">http://thepigandthelady.com/0403-blaisdell-farmers-market-menu-miyazaki-w#more</a><br />
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By the way, the Pig & The Lady Miyazaki dinner & movie popup was fabulous!<br />
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<br />Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-19494518188692474072013-02-22T04:35:00.000-10:002013-02-22T04:48:47.323-10:00People with PassionI love to read about them, and to write about them.<br />
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You need to subscribe to the Star Advertiser to read Joleen Oshiro's <a href="http://www.staradvertiser.com/featurespremium/20130220_Grow_Cook_Enjoy.html?c=n">article</a> about this wonderful Leilehua High School teacher, Jackie Akuna, who inspires her agriculture students to care about the food they grow and eat. In a world dominated by factory-farmed food, in a state where most of our supermarket produce comes from somewhere else - days, weeks, months old - these central Oahu teenagers are growing their own fresh food! They are cooking and eating vegetables, and taking them home to supplement family meals.<br />
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But you can read more about Jackie Akuna at <a href="http://shegrowsfood.com/meet/next-jackie-akuna/">She Grows Food</a>, a blog about women and the future of food, and on <a href="http://alanwongs.wordpress.com/2012/03/03/a-visit-to-leileihua-high-school/">Alan Wong's Pineapple Press</a>.Alan is also a Leilehua grad!<br />
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What is it about good, fresh food that brings me back to farmers markets every week? Two days ago, I talked to several people I met at the Blaisdell farmers market, who I've subsequently seen elsewhere. A week ago, I shared a table with 6 others. The server asked me who they were; I said I met them all at the farmers market!<br />
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Back on topic, the produce grown by the Leilehua ag students and Future Farmers is sold at the Thursday Wahiawa Farmers Market at the Hongwanji, and at the Peterson Egg Room (call first, ph. 621-7097.)<br />
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If you see me, ask to read my copy of the article, or come to the library to read it. It's worth your time.<br />
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You'll be heartened by the resolve and caring, the energy and influence of Leilehua alumna and teacher Jackie Akuna.Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-1722185035022852172013-02-06T13:04:00.001-10:002013-02-06T13:08:42.297-10:00Lucky Me! Dinner PartiesOur cigar friend, Doc Jeff - who we teasingly call Chef Jeff - put out the call for smokers/eaters, and a slew of us showed up. First, we stopped at <a href="http://www.stghi.com/">St. Germain Bakery</a>, located close by, for two baguettes to go with <a href="http://thepigandthelady.com/">The Pig & The Lady</a> chicken liver pate made by the First Lady of varied and delicious Vietnamese cuisine in Honolulu, Mrs. Le. She's affectionately known as "Mama" Le. You can order this pate goodness for yourself, by the container. You may gasp at the price, but it is worth it - full of wine, brandy, love, care and most importantly, TASTE!<br />
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<tr><td class="tr-caption" style="text-align: center;">Sante! July 2012 Cheese Dinner @ Naked Cow Dairy</td></tr>
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We also took some <a href="http://www.facebook.com/pages/Naked-Cow-Dairy-Hawaii/200557976707858">Naked Cow Dairy</a> cheese: peppered Asiago and Waianae tomme. Naked Cow is the only dairy on Oahu making cow's milk cheeses; they also make delicious butter and yogurt - I was told they'll have halloumi, a Cypriot cheese, today. Our friends eagerly sampled both of them, and the buttery tomme was the favorite. We love sharing the good things we find at Honolulu Farmers' Market, at Blaisdell. Someday I'll have to write a post about all the lovely people we've met at the Farmers' Market!<br />
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What the host served us: grilled marinated and spiced ribs so tender, rack of lamb, perfectly done, and lehi, a type of snapper, prepared with lup cheong and bok choy, dark shoyu, cilantro and green onion. Can you say heaven? There was salad, red wine and other food, but the cheese, pate, meat and fish were the stars!<br />
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I have no pictures of this or the other dinner party, as I feel uncomfortable taking photos of food in other peoples' homes. I rarely take photos of the food I prepare at home! I'm too hungry.And I'll have to write about the other dinner party later!<br />
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Here are links to the <a href="http://sooslivestoeat.blogspot.com/2012/01/last-minute-dinner-party-on-work-night.html">first</a> and <a href="http://sooslivestoeat.blogspot.com/2012/03/part-two-dinner-party-yes-last-minute.html">second</a> of Doc Jeff's dinner parties! I'm sure there were one or two that I missed, but these were all fabulous!<br />
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What have you eaten lately that was memorable and delicious?Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-63934956439229585122013-02-03T01:18:00.000-10:002013-02-05T13:43:29.114-10:00Quick thoughts and teaseTo those of you wondering how to slice ali`i mushrooms: clean or brush off anything brown you don't like, then slice into 1/8th inch slices vertically - the length of the mushrooms. I slice these pieces diagonally no longer than 1.5 inches long for a stir fry. Cut into smaller strips or pieces for use in an omelet or stuffing. Start cooking! These are so delicious and worth the price!<br />
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We were invited to not one, but TWO last-minute dinner parties last week. Yes, we had to do penance and eat more prudently after that. That is the tease, and I hope to get to that later today or by Wednesday. Happy eating!<br />
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<br />Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-7619747267602297192013-01-08T00:30:00.001-10:002013-01-08T00:30:47.224-10:00Mission Street Honolulu PopupI know it was more than three months ago, but I did have to digest it!<br />
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Between the worlds of farmers' markets and popup dinners in Honolulu, we have met some fantastic people and crazy chefs. When we sat down to the Mission Street Food dinner, we were soon joined by more than half a dozen of those regulars. If they weren't in the kitchen, they were at our table!<br />
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Here's what we ate:<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zxqwe_GJNoMUnPMDTS8IVtEcMk67ZhanmBzWP8KlG07gAD-n8Y0erLfO-SSdwB0R5LR1fnTq6Xb-T_KKcXsoaapuPiCWoLfwl8yQhPJhWffJ-m2979GVy5YBiciRkoPMz8zJc_oHvIZ1/s1600/2012-09-10+18.33.30.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zxqwe_GJNoMUnPMDTS8IVtEcMk67ZhanmBzWP8KlG07gAD-n8Y0erLfO-SSdwB0R5LR1fnTq6Xb-T_KKcXsoaapuPiCWoLfwl8yQhPJhWffJ-m2979GVy5YBiciRkoPMz8zJc_oHvIZ1/s200/2012-09-10+18.33.30.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">Pickled Mussels, Guacamole</span></span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7DmliUZKjbZNH-1rMM8-HLzw1DAwsV5Kv1ALt-Wn5p4iZFUU0k9fRuSdyDEY5sTLsOM169ru18jHc_8PYTdbZUNm0wG-MmVu1dAbvBXuSftvldnstYqNPH_D_0xa4zrcihvvcefKivLx/s1600/2012-09-10+18.34.25.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7DmliUZKjbZNH-1rMM8-HLzw1DAwsV5Kv1ALt-Wn5p4iZFUU0k9fRuSdyDEY5sTLsOM169ru18jHc_8PYTdbZUNm0wG-MmVu1dAbvBXuSftvldnstYqNPH_D_0xa4zrcihvvcefKivLx/s200/2012-09-10+18.34.25.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">Yellowtail tuna</span></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdd3rQN61OJKod7XBFqvroYykIZlG22OmBKrFblOwPhlkh_LnfWUR2KnxOxDiqVPs5BsFma0zR6FRiQgu_o52nSrCtH9d0h9xdSqpjMSC5FfvtYZLsCmgn7X5fEviFS1RuQjmQn4HP4iO/s1600/2012-09-10+18.52.00.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdd3rQN61OJKod7XBFqvroYykIZlG22OmBKrFblOwPhlkh_LnfWUR2KnxOxDiqVPs5BsFma0zR6FRiQgu_o52nSrCtH9d0h9xdSqpjMSC5FfvtYZLsCmgn7X5fEviFS1RuQjmQn4HP4iO/s200/2012-09-10+18.52.00.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Chicken,Watermelon, Fromage Ranch</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjuru3SHWi7To9ugXF7cG1WnKGnc20RgQxUWMyGq0xuYu8Sx_RHfedYtIcvUn7FBi2Balp2iv0lm9W-9500YFAuaXoF4zD8HX2l7Z3sNwtRDfKWpAxfiS-ZPzsgj4zqoMs1k0Cs5oB72Z/s1600/2012-09-10+19.19.57.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjuru3SHWi7To9ugXF7cG1WnKGnc20RgQxUWMyGq0xuYu8Sx_RHfedYtIcvUn7FBi2Balp2iv0lm9W-9500YFAuaXoF4zD8HX2l7Z3sNwtRDfKWpAxfiS-ZPzsgj4zqoMs1k0Cs5oB72Z/s200/2012-09-10+19.19.57.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Belly, Lentils</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pu_LPwdmlzJOArONN1winaCFBmjnxbjUpDuy9TOOErjZmiq7PK6uPzrLFsZw3FvJQwr4-34NtIJEOIt4z4SG1Vp9LNQcj3l2d20n9o0rbnTgYtkugWTanbtnMs6ZBbuSUn9uXjpI03X9/s1600/2012-09-10+19.38.50.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pu_LPwdmlzJOArONN1winaCFBmjnxbjUpDuy9TOOErjZmiq7PK6uPzrLFsZw3FvJQwr4-34NtIJEOIt4z4SG1Vp9LNQcj3l2d20n9o0rbnTgYtkugWTanbtnMs6ZBbuSUn9uXjpI03X9/s200/2012-09-10+19.38.50.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised Beef Cheek, Burrata</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZcpKPxXxtZVIHnw0-RFeXLFgAVunnTy7jrJrILMYdQubq2xesC_vvTjibEWa7Y-P8qdwckXi1LFVl5j0soDC3R_-olAu3NBKHMgJ9fhEvVNyFlTDuI8I0EtKRIA31A7bfsWGbw3_iAEb/s1600/2012-09-10+20.06.31.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZcpKPxXxtZVIHnw0-RFeXLFgAVunnTy7jrJrILMYdQubq2xesC_vvTjibEWa7Y-P8qdwckXi1LFVl5j0soDC3R_-olAu3NBKHMgJ9fhEvVNyFlTDuI8I0EtKRIA31A7bfsWGbw3_iAEb/s200/2012-09-10+20.06.31.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauterne Shave Ice with Honeydew Cream</td></tr>
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How was it? Great food and companions, good wine. My favorites were the yellowtail, the salad with watermelon and the dessert. Ted's favorites were the pork belly and beef cheek. One of our friends said the food was more like Commonwealth than Mission Street Chinese. The Mission Street empire now includes Mission Bowling Club and Mission Street Chinese NY. I went because I'm not sure when I can get to any of those places.<br />
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Here's my <a href="http://manicuredlibrarian.blogspot.com/2012/11/read-this-book.html">review</a> of their book, Mission Street Food, by Anthony Myint and Karen Leibowitz. It's irreverent, amusing, full of recipes and insights. And their philosophy of giving back.<br />
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20% of each dinner went to a local Hawaii charity, GreenWheel Food Hub, an initiative which is working on getting electronic food stamps into farmers' markets. A worthy cause.<br />
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<br />Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-85442525604884347592012-12-14T01:20:00.001-10:002012-12-18T13:06:56.316-10:00Autumn Dinner @ Home in HonoluluMy vegetables are talking to me. Again.<br />
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Tonight, they said: make me into a soup to warm up to this cool, blustery day.<br />
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This time it was a big ole yam and a pile of baby kale talking.<br />
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I peeled and chunked the yam, covered with water and microwaved until almost done.<br />
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Peeled and sliced a small onion and 3 cloves of garlic, then sauteed those in olive oil.<br />
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Added the yam chunks to the pot, along with about a cup of the water they were cooked in, as well as 1-1/2 cups of turkey broth from Thanksgiving.<br />
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Shredded about 4 cups of the baby kale and added that to the pot, along with 2/3 can of coconut milk.<br />
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Seasoned with black pepper, cayenne (just a pinch), salt, cumin. Simmered until the kale was soft.<br />
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Served the resulting soup with chopped tomatoes and Christopher Sy City bread. Sorry, no photos.<br />
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How would I make this better? Maybe some nutty garbanzo beans.Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-28739930080400311062012-11-12T23:54:00.000-10:002012-11-12T23:54:06.828-10:00When I CookIt's usually vegetable-based. By that, I mean the vegetables that are crying out to be used need my attention.<br />
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Tonight, we ate purslane salad with slivers of red onion, and cubes of cucumber and Roma tomatoes, with Angelo Pietro ume dressing. And miso steelhead with Sun Noodle soba. The marinade was thinned with water and heated in the pan the fish was cooked in. All simple, but good. And there are enough leftovers for lunch tomorrow.<br />
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Now, if only the asparagus, zucchini and kabocha would stop talking to me!Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-76202878479722989302012-10-10T12:26:00.002-10:002012-10-10T23:42:46.270-10:00Dinner at Prima KailuaWARNING: the following photos (all by Mike) show plates with bites taken out of them or worse, plates with only a sad bite left. This is both a reflection of how tasty the food was AND how hungry we were!<br />
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We were there a week or two before they celebrated their first anniversary. We were so happy to be greeted at the door by smiling Blaine. I wouldn't know where to start talking about him, so for now I'll just say he's welcoming and capable - between him as host, and our waiter, Keenan, we were in good hands.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNREtNocCZahMwK2ZcN82Qt3FIURrrUIAIzfcYatzdihyphenhyphenPb5cFDOos-Re5pb8tYVSId4YMH35r8Y0wos9Cim7FZRGNb0jFn2gkxUl7K9mPn7hOQ7gfK3r9t2LkNqGSBDa9pZO36hRaQZM/s1600/Beverages.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNREtNocCZahMwK2ZcN82Qt3FIURrrUIAIzfcYatzdihyphenhyphenPb5cFDOos-Re5pb8tYVSId4YMH35r8Y0wos9Cim7FZRGNb0jFn2gkxUl7K9mPn7hOQ7gfK3r9t2LkNqGSBDa9pZO36hRaQZM/s320/Beverages.JPG" width="320" /></a>It had been a while since we'd had dinner there, so we'd asked Mike, who lives in Kailua, if he wanted to join us. We got to eat more things with three of us. We started with some liquid libations: Ted had the Bamberger lager, which he enjoyed. Mike and I had the aperitif of St. Germain with I think - prosecco - and soda - refreshing and delicious!<br />
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We heard the specials, and quickly ordered 3 of them. We enjoyed the opah, Samoan crab ravioli and grilled tako.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1C70NmZFQQ0vQzKkeTTY2-JJW57J-fDlVBw89xrvr8rD2P6NqF4XAY0mPLBMTmnEJt7VGP7Nj7c7fnO_H2kkLpE2GjI4p8CEupRnkoHnHJ-G48liwbFUYrDMbYpNLwFDrehn4YtBZG9n/s1600/Remains+of+Opah.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1C70NmZFQQ0vQzKkeTTY2-JJW57J-fDlVBw89xrvr8rD2P6NqF4XAY0mPLBMTmnEJt7VGP7Nj7c7fnO_H2kkLpE2GjI4p8CEupRnkoHnHJ-G48liwbFUYrDMbYpNLwFDrehn4YtBZG9n/s200/Remains+of+Opah.JPG" width="200" /></a></div>
You're talking about three hungry people, so photos of food were secondary to tasting and eating! At right, the last bite of the local opah belly gravlax with cucumber, egg, creme fraiche. Yum!<br />
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Next photo below left is the grilled tako with lima beans. Confession: I hate lima beans! These were yum! The octopus was caught nearby, expertly grilled, beans wonderfully tasty. Mike said even his grandmother would eat this, it was so tender. This was the favorite of both guys.<br />
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After the tako, see the Samoan crab ravioli with chorizo, potato and crab sauce. Two orders, because I'm greedy! So good.<br />
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The pasta dish is onolicious Spaghetti Amatriciana - with tomato, guanciale. Am I the only one who wants to pronounce guanciale with a soft "c"? There were no prisoners!<br />
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We were ready for dessert from the creative mind of Aker, Alejandro Briceno. We had the gelato sampler, and the flavors were banana, fig, almond cake and Mike's favorite, milk.<span style="text-align: center;">We demolished the anise fritters - like very light and tiny andagi - they are gone in the photo.</span><br />
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On the left is chocolate juniper cake with brulee shards, a crumble and grapefruit sorbetto, and on the right is mango gelato with pistachio crunch, and - I think - tuiles and panna cotta. Please, someone correct me if I'm wrong on any of these! Basically, we just ate 'em because they were delicious.<br />
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Above, see the hardworking crew of Prima Kailua, who looked like this most of the night. They had a full house! Lindsey, in the background, was kind enough to say hello, and thank us for trekking over the mountains. We'll be back, as there are still things we haven't tried: the fennel panna cotta, brussels sprouts and grilled baby romaine, chicken-fried sweetbreads, more. What else should you eat there? The papardelle with curried bolognese, asparagus risotto, the crudo of the day!<br />
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Congratulations to Prima - not only for their first anniversary, but for their 'Ilima Critics' Choice Award for Best New Restaurant 2012-2013! They are open 7 days a week from 5 pm to 10 pm, located at Kailua Town Center, next to Foodland. Ph. 888-8933.<br />
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By the way, Mike, I want to eat with your grandmother: she's a champ!<br />
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Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-65100062538679132502012-09-05T04:19:00.000-10:002012-09-05T13:27:06.529-10:00Second Dinner at Whole Ox DeliEven before we finished our<a href="http://sooslivestoeat.blogspot.com/2012/08/dinner-at-whole-ox-deli.html"> first dinner at Whole Ox Deli</a>, we started making plans for our second! We were full of good food and wine, but we needed to eat the Pork Shank for 4! We weren't sure what to expect, but pork and shank said "beer" to me. Mike & Laurie said to leave the beer to them, and we picked a date for two weeks in the future.Well, none of us could stop thinking about it, and every time we bumped into each other - Honolulu is such a small town - we were just reminded of our dinner date.<br />
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When I emailed Mike to remind him of the date and time, he replied asking if he could bring his friend, Vinh. I asked, Vinh ____ ? Then I said, "NO!"<br />
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I was just kidding - I'd worked with Vinh about 3 years ago, but we hadn't been in touch for maybe 2 years. So with the DH, that made 5 eaters for this dinner!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxol7wXpfo139nu2qjH3viQBciVEhpoZisssMa6ZStmE7k3fe3S0mXjNlIhUI7y7HIBs6BdVusR3_So4YlNWO-vI5cpjIyX7EHPgqnxuZUI4gClaHxMXhSHshtL6B2E0_T4wan7i3WbYRv/s1600/Whole+Ox+Belgian+Beer+via+konaish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxol7wXpfo139nu2qjH3viQBciVEhpoZisssMa6ZStmE7k3fe3S0mXjNlIhUI7y7HIBs6BdVusR3_So4YlNWO-vI5cpjIyX7EHPgqnxuZUI4gClaHxMXhSHshtL6B2E0_T4wan7i3WbYRv/s320/Whole+Ox+Belgian+Beer+via+konaish.jpg" width="320" /></a>When we got to the Whole Ox, we found we weren't the first of the group to get there. Vinh had staked out an inside table, but we convinced him to sit outside. We quickly caught up on our families, and Mike arrived from parking his car. Laurie joined us, and this is the beer they brought.<br />
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It went very well with the vegetable pakoras of lightly battered and fried kale and alii mushrooms served with a harissa sauce. We also had another appetizer because we spoke to Chef Bob so longingly about it. That is all.<br />
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There are no photos of those items because we ate it all. All. Gone.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgMMltCWb61C3pc-GWihRT4jv3S9zhQ6ySQwDVEJbmSuiYEWjDBksUEPvtNz4BAA3MYtPVR-lzHXg6Q87Oj7y1mU2dsPGxUkq9Nne-zEiQlZ4spW5V7XoDZCVQAV7htni9l0RdfquyI0S/s1600/Whole+Ox+Pork+Shank+via+konaish.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgMMltCWb61C3pc-GWihRT4jv3S9zhQ6ySQwDVEJbmSuiYEWjDBksUEPvtNz4BAA3MYtPVR-lzHXg6Q87Oj7y1mU2dsPGxUkq9Nne-zEiQlZ4spW5V7XoDZCVQAV7htni9l0RdfquyI0S/s320/Whole+Ox+Pork+Shank+via+konaish.jpg" width="320" /></a></div>
By this time, we were ready to take a deep breath before the main event. And here it is in all its glory. Deep-fried. Pork. Shank. With Ma'O greens and fried potatoes. For just a moment, all of us just stared. Then we tried to figure out how to dissect it.<br />
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Well, all we needed to do was pull out the bone, and it literally fell apart. And we fell in. So delicious. Indescribable. Add the sides of pickles, mustard and lime-chili vinaigrette - heaven. And the beer - perfect!<br />
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Our only reference point of comparison would be the German pork shank, schweinhaxe. But that is roasted and served with sauerkraut. This is gloriously better. Don't let us get started on the skin!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTA8zvY1wiUcLkX287Y5Gd347vQ4UEaMwdMWEg9ncQ0sWOHVJdTD2Io4eoTEE9UVRwAqn9bGity3wCxMoVPmVNHKzcBeomoUSuZ7ow3wuJ9MBXK2pugepnkUSIRvQtrUiHTukeKBI3dcvr/s1600/Whole+Ox+Panna+Cotta+via+konaish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpe4_s2PM5kyKcJ-GfKnxPBnpMp7nFIrmugumgFT2NXAAzum3ShG7IshJPGveDVHFQS2416BX8EDKXWl0JE18S-vtvnmc0geSpiM1RNm-1FiO2xYx-BsQSZ3ZURHX8FPy8wBnUqEDDPv5/s200/Whole+Ox+Smoked+Brownie+via+konaish.jpg" width="200" /></a></div>
Did we have room for dessert? Of course! Especially when they're from the inventive mind of Aker, Alejandro Briceno. These are not in order, but, here's the Smoked Brownie with Lay's BBQ potato chips, and the Jasmine Rice Panna Cotta. Both ono! So much that Mike got a panna cotta for himself! And just about licked it clean.<br />
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I've included our desserts from the previous dinner. The beef and pork fat cookies with chocolate ganache and cacao nibs and dulce de leche with shaved coconut, respectively. And the caramelized white chocolate cake that looks like bacon.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTA8zvY1wiUcLkX287Y5Gd347vQ4UEaMwdMWEg9ncQ0sWOHVJdTD2Io4eoTEE9UVRwAqn9bGity3wCxMoVPmVNHKzcBeomoUSuZ7ow3wuJ9MBXK2pugepnkUSIRvQtrUiHTukeKBI3dcvr/s1600/Whole+Ox+Panna+Cotta+via+konaish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTA8zvY1wiUcLkX287Y5Gd347vQ4UEaMwdMWEg9ncQ0sWOHVJdTD2Io4eoTEE9UVRwAqn9bGity3wCxMoVPmVNHKzcBeomoUSuZ7ow3wuJ9MBXK2pugepnkUSIRvQtrUiHTukeKBI3dcvr/s200/Whole+Ox+Panna+Cotta+via+konaish.jpg" width="200" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj890jpWNZgnt13ycauZSqyte4c5iXN5sm_lUais4IMSe653OfAG2FIWsTRc4RLwzpVFScErheBaGQbINmfJtK3ERCK3GNJssUUIrUuY8_ubBFlMYV63pARZ1y6udlUWctkIShq-FwOK59E/s200/Whole+Ox+Bacon+dessert+via+konaish.jpg" width="200" /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUnlWT7L8otmgimLjrEY-LahTwmkyjzcz9Qe5LHuGXfFKcjNfHwzsVYdb55UZi8WGPW7MPUoD19_ZveST-yy_EvTLDRha9kAM_z06f3ZGc4FTakJnrMvbY4nq9Yw_Fy3WOOFIXpEdAf3O/s1600/Whole+Ox+Fat+Cookies+via+konaish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUnlWT7L8otmgimLjrEY-LahTwmkyjzcz9Qe5LHuGXfFKcjNfHwzsVYdb55UZi8WGPW7MPUoD19_ZveST-yy_EvTLDRha9kAM_z06f3ZGc4FTakJnrMvbY4nq9Yw_Fy3WOOFIXpEdAf3O/s200/Whole+Ox+Fat+Cookies+via+konaish.jpg" width="200" /></a>The Whole Ox Deli Dinner Fan Club needs to return. We have to eat the tasso, the New Orleans-style ham. We don't know how many of the group will assemble, or when. And there's always lunch!<br />
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See you there Thursday, after 8 pm. I'll need a burger by then. Our group agreed that Chef Bob's burger has spoiled us for any other!<br />
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Please note: all the lovely food porn photos are from Laurie, @konaish</div>
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Dinner at Whole Ox Deli, 327 Keawe St. in Kaka'ako around the corner from Auahi St. - across from the former COMPUSA - is served Tuesday through Saturday, 5:30 pm to 10 pm. Last order in by 9:30, please. BYOB</div>
Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-28592016040932141752012-09-03T15:46:00.002-10:002012-09-03T16:00:35.112-10:00Adobo EggplantOr how to use it up. This is a made-up recipe; this isn't fancy, it is home cooking. I did look up the ingredients for the seasonings in order to get the proportions right.<br />
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Trim and cut 4 to five small to medium long eggplants in diagonal pieces. Lightly saute these in canola oil just until slightly soft. You will probably need to do this in 3 batches; set them aside on a plate as they finish cooking. I had a small piece of pork - about 1/3 lb. - that I sliced into 1/2 x 2-in. strips. I cooked the pork along with half a medium size onion, sliced;<br />
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Combine 1/4 cup shoyu, 1/4 cup + 1 T. rice vinegar, about 1-1/2 tsp. sugar (I'm sure I used less; I don't care for sweet food) and a grinding of fresh black pepper. Put this sauce mixture in the pan and heat until slightly bubbling. Add the eggplant back to the pan, along with 1/2 cup hot water. Heat all of the ingredients through, then turn off the heat.<br />
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Take a package of Sun Noodles Yakisoba, gently break up the noodles into a microwave-safe bowl, add a couple of tablespoons of water, and nuke this for a minute or two.<br />
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Note: this yakisoba does not come with sauce. Costco carries a multi-pack - more economical plus you can freeze it.<br />
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Drain the water, plate the noodles and top with eggplant mixture and, of course, some sauce. If you have cilantro and sliced green onions, garnish heavily with those, but I had neither on hand.<br />
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The DH took the leftovers to school for lunch, the pinay office staff all tasted and declared they loved it, "cause it's not strong like adobo usually is". Must be the Japanese rice vinegar and light hand with the pepper.<br />
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I've written about making adobo-style eggplant before here, but the seasoning and the noodles made this a winner.<br />
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There is another <a href="http://sooslivestoeat.blogspot.com/2011/07/balsamic-eggplant-with-goat-cheese.html">eggplant recipe with goat cheese and balsamic vinegar</a> I make over and over because it's delicious. I thought I'd written about the banchan-style vegetable recipe I made up because I don't want to eat Korean takeout just to eat that. But I haven't done so yet, so that will be posted here soon.<br />
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But I think you might want to know about the second meeting of the Whole Ox Deli Dinner Fan Club before that? Coming sooner!<br />
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<br />Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-59044202411108332542012-08-31T04:20:00.000-10:002012-08-31T04:39:18.752-10:00Late Summer DinnerThe temptation to eat out is huge after a day of work, when my brain is fried. It helps me to do two things before I even <b>leave</b> work. First, I make a short list of the produce available at home. Then, I try to think of ways to combine those vegetables so they resemble something approximating dinner, and write them down.<br />
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Last night, I sauteed the few remaining asparagus spears and Hamakua alii mushrooms with sweet onions in a little bit of olive oil, then dumped in leftover whole wheat spaghetti. Please try the Garofalo brand whole wheat variety from Costco - it actually tastes good! I added four good glugs - you know what I mean! - of leftover dry white wine and a healthy grinding of black pepper. To all of this, I added about 3 tablespoons of the <a href="http://sooslivestoeat.blogspot.com/2012/08/monday-night-dinner-party.html">compound butter I made with stinky Red, White & Bleu cheese from Naked Cow Dairy</a>. Yes, I figured out another use for the butter, other than bruschetta, or on some lean steak! Finally, I added about a cup of purslane sprigs and some fresh thyme.<br />
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I served the above topped with a few Gida Snyder oil-packed Roma tomatoes grown by Ho Farms and local over-easy eggs. And accompanied the pasta with thinly sliced, toasted Christopher Sy bread topped with Naked Cow Dairy cow's milk chevre. You <u>must</u> taste this chevre - to die for! We tried this at the Wednesday Blaisdell Honolulu Farmers Market, and HAD to buy some to take home - so, so good!<br />
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The DH asked if I'd dreamed up the above pasta. Yes! Who else would?<br />
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Please check with the above vendors to see if these tomatoes and cheeses are still available. If not, find the very best substitutes you can afford, as using fine ingredients truly makes a difference. Enjoy the bounty of summer; the produce is at its best.<br />
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More nights of summer dinners to come, including adobo eggplant and red pepper tortas. The eating is constant, especially the consumption of fresh vegetables; the writing is unfortunately more sporadic.Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-45443647218791911012012-08-22T13:47:00.000-10:002012-08-22T13:47:30.435-10:00Monday Night Dinner PartyWe were invited to dinner at a cigar friend's home. It's ALWAYS last minute, and when there is nothing fantastic in the cupboards or refrigerator, I just grab or buy a couple bottles of wine.<br />
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This time, there were some goodies! He grilled ribeye steaks and sauteed onions to go with them. Other people brought noodles, giant wontons and roast pork. I took Christopher Sy artisan bread, sliced it thinly, had the DH toast it, and spread it thinly with compound butter made with Naked Cow Dairy stinky Red, White & Bleu cheese, topped with cucumber and Ho Farm mixed grape tomatoes. If only I hadn't forgotten the watermelon radishes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoD2o044BpbQ9bIi-tMMtPgEZeElp0QdFN2g5MaYQ4ygnoCNOPtNgMgePvk710zSIWbrcSuwEPMZU_AAlhwjwSeUNQElUXazLzWcIqxsIqxNl1zSBtPQ9G0fpiG1WkldYIg5uXOJSoTui/s1600/Naked+Cow+Logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoD2o044BpbQ9bIi-tMMtPgEZeElp0QdFN2g5MaYQ4ygnoCNOPtNgMgePvk710zSIWbrcSuwEPMZU_AAlhwjwSeUNQElUXazLzWcIqxsIqxNl1zSBtPQ9G0fpiG1WkldYIg5uXOJSoTui/s1600/Naked+Cow+Logo.jpg" /></a>After dinner, I put out a plate of Naked Cow Dairy Waianae Sunset cheese with a sliced French bread epi, Naked Cow Dairy cultured butter and sweet black seedless grapes. Spread bread with butter, top with cheese, eat with grapes - heaven!<br />
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I'd seen these Ines Rosales tortas in R. Field, but the price was prohibitive. When I found them on the bargain shelf at Foodland Beretania, they were marked down 70%! I bought half of them, and I should have bought them all, because there were none when I returned. I bough 3 flavors: plain, rosemary & thyme and orange. They're made in Seville, Spain and they're delicious! At the dinner party, I broke the orange flavor tortas - which are sprinkled with sugar with orange zest, and slightly caramelized - into wedges, and spread them with the last of the kaya. I topped this with slices of sweet white nectarine. When the nectarine ran out, that was it!<br />
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I later found out this went over very well with the cigar guys. They asked for more, the DH said, "No more!" They now call this the "Not Enough" dessert. Who knew? Guess they don't lose their sense of taste!<br />
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Are there photos of any of this? No, the food was in our tummies, and it was good!Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-65560352726941997592012-08-19T08:33:00.000-10:002012-08-19T08:33:15.849-10:00Dinner at Whole Ox Deli<div class="separator" style="clear: both; text-align: center;">
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Bob McGee served his first dinners on Tuesday, August 14th. Two nights later, this bunch of hungry eaters assembled, and two bottles of wine were shared. This is the current menu:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Uv9dcmk0CP7HBaoyc2VqosLG3zptdUC4BaZg1F4UCzRuiZs5kwOYYtj_1Msuij9JAqXtitI41E2G5XxOXfSF8NUXkYWaUoL-dO-y1x7kT8G3ZEQmpQGgD3CvyJp7Yqr6_-JwkTjeEZwK/s1600/Whole+Ox+Dinner+via+docrock.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Uv9dcmk0CP7HBaoyc2VqosLG3zptdUC4BaZg1F4UCzRuiZs5kwOYYtj_1Msuij9JAqXtitI41E2G5XxOXfSF8NUXkYWaUoL-dO-y1x7kT8G3ZEQmpQGgD3CvyJp7Yqr6_-JwkTjeEZwK/s320/Whole+Ox+Dinner+via+docrock.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whole Ox menu photo via @docrock</td></tr>
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And there are specials. For the four of us, we ordered the lardo, the poutine, the kielbasa and the sirloin. How do we describe the poutine? Laurie (@konaish) tweeted it was better than any poutine she'd ever eaten. I forgot what Michael said about it. I'd never had poutine, and I can't imagine curds larger than cottage cheese that squeak being a good thing. Ever.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuxKeKEANxrQTLhdGE2SBUj6RmXLaOiW-HrbAjtAUtrc39k9QywEQioS7DVy5HF1yaJOiO2wdobcUyP0-ifFIrXS7nTzJAyTWiVrViTnXbr0cBD6cEFWeL9TMdJLaHE1s3JAqOKMQr8-l/s1600/Whole+Ox+Poutine+via+konaish.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuxKeKEANxrQTLhdGE2SBUj6RmXLaOiW-HrbAjtAUtrc39k9QywEQioS7DVy5HF1yaJOiO2wdobcUyP0-ifFIrXS7nTzJAyTWiVrViTnXbr0cBD6cEFWeL9TMdJLaHE1s3JAqOKMQr8-l/s320/Whole+Ox+Poutine+via+konaish.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whole Ox Poutine with foie via @konaish</td></tr>
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Upon seeing Laurie's Instagram, @NonStopMari said: "Omg i wish i cd crawl thru my phone and eat that food!!" Here's the poutine, with that jaunty piece of foie gras on top, and stinky, delicious taleggio. I'm pretty sure Mari meant that about the lardo, too. </div>
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Bob explained that the lardo could only be made from piggies from <a href="http://www.malamafarm.com/">Malama Farm</a> on Maui. These Berkshires - or kurobuta - may have a better lifestyle than mine! They sure have a better view! Their diet and life make a difference in the way they taste. And the fact that it takes Bob weeks to cure the lardo, and weeks more to age it, means that it took almost 5 months to get to perfect. And a few minutes for us to eat it! Sooo delicious. The kielbasa with Ma'o kale, pierogi and kim chi cream was as good as it looks and sounds. The sirloin was lean and tasty, and all of us ate the baby carrots like they were candy. </div>
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Did we have dessert? Of course! We won't tell you what they were, except that they were made by @KIAWE_FIRE , Alejandro Briceno. It'll be a sweet surprise! </div>
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<tr><td class="tr-caption" style="text-align: center;">Whole Ox Lardo with Asian pear via @konaish</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Kielbasa with pierogi, kim chi cream via @konaish </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Whole Ox Sirloin with baby carrots, potatoes via @konaish</td></tr>
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When Whole Ox Deli & Butcher first opened, I wrote about <a href="http://sooslivestoeat.blogspot.com/2012/04/whole-ox-deli-or-my-neighborhood.html">the dream of having my own butcher</a>, as my mother used to. Well, that dream is now possible. From time to time, Bob now offers lovely cuts of pork and beef - chops and steaks. Follow him on Twitter, @WholeOxDeli.</div>
Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com2tag:blogger.com,1999:blog-1001201446838369510.post-39085060282572831802012-08-15T01:11:00.000-10:002012-08-15T01:13:18.329-10:00Too Many Cucumbers?<div class="separator" style="clear: both; text-align: left;">
I'd make this salad I had Saturday night at the <a href="http://pacificgatewaycenter.org/portal/default.aspx">Pacific Gateway Center</a>, an organization that helps immigrants become self-sufficient. No recipe, I'd finely shred the cucumbers after deseeding and removing some of the peel. Dress with mild vinegar like rice or apple cider, a pinch of salt and 1/2 teaspoon or less of sugar. Let dressing sit with a sliced clove of garlic and one teaspoon sliced deseeded jalapeno pepper for at least an hour. Remove the garlic and pepper before dressing the salad, and garnish with mint. </div>
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The other things on the plate are vegetable curry and chicken biriyani, and they were all delicious! This dinner was $20 for 5 courses, $4 for beverages. The next Burnese dinner will be Saturday, August 25th at 6 pm. Call 851-7070 for reservations. Seating is limited.<br />
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The best thing about the dinner - besides the food - I got to meet three Burmese people! Delightful!Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-78095103422978973062012-07-27T03:03:00.001-10:002012-07-27T13:11:51.160-10:00Two Farmers' Markets in Two NightsWednesday night, after a day of THREE appointments in a row, we headed for the bustling <a href="http://hfbf.org/markets/markets/honolulu/#tips">Blaisdell Farmers' Market</a>. We ate, as usual, at The Pig & The Lady, Vietnamese street food. No photos of what we ate - it's all in our tums - but it was all good! From the kim chee bruschetta - so messy it squirted out on my shopping bag and slacks - to the bun cha (yes, I know bun is noodles, but only pork patties, pickles and other goodness on crusty French bread) to the oxtail pho - so, so yum!<br />
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Then there was Mr. Le's series of "special" drinks - from the iced coffee to the delicious tea made even more so with some ginger syrup, meant for the tofu dessert. All the Le family members have fantastic, inventive palates! After the sun goes down, the Blaisdell Honolulu Farmers' market turns into a cool oasis of relief.<br />
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<tr><td class="tr-caption" style="text-align: center;">Cheese plate: Naked Cheese Bastille Day dinner</td></tr>
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We came home with Ho Farms Indigo Rose tomatoes, a large watermelon radish, enough TP&TL leftovers for lunch, and <a href="http://www.facebook.com/pages/Naked-Cow-Dairy-Hawaii/200557976707858">Naked Cow Dairy</a> Waianae Sunset tomme cheese and cultured butter. I spoke to her for only a few minutes, but congratulations to cheesemaker Gida Snyder on her recent, well-deserved award from Les Dames d'Escoffier International!<br />
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The next night after work, we headed for the Thursday night market at St. Clement's, in Makiki. If you get there just around 5:30, there's ample parking on Wilder next to Makiki Park. We headed straight to our favorite food vendor and got 2 plates of the shrimp stir-fry: well seasoned with a pile of fresh vegetables. We both had enough leftovers for another meal. I was happy to see a new produce vendor, and picked up an avocado and a bunch of watercress.<br />
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Before I left, I stopped at the Sweet Revenge tent to congratulate Kathy Masunaga, the second Hawaii recipient of the <a href="http://www.honolulupulse.com/food-drink/hawaii-women-win-rising-stars-awards">Les Dames d'Escoffier International award</a>.<br />
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Two farmers' markets, two award winners. No coincidence here; this is where you'll find the best food. And the best people in Hawaii.Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-74894317838684501442012-07-21T00:09:00.000-10:002012-07-21T13:15:41.789-10:00Bastille Day Cheese Dinner at the Naked Cow DairyThe DH and I are townies, so anything beyond city limits is an excursion!<br />
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Last week Saturday, we headed out to Waianae, old-school map and GPS, with two lady food writers, @NonStopMari, & @Melissa808. Our destination was Naked Cow Dairy, where Gida Snyder cooked us an amazing dinner. Gida has just been recognized - deservedly so - with an <a href="http://www.honolulupulse.com/slider/hawaii-women-win-rising-stars-awards">entrepreneurial legacy award</a> by Les Dames d'Escoffier for her locavore activism and mad cheesemaking skills.<br />
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Earlier in the week, Gida commented that she'd never cooked for us before. She needn't have worried - we were blown away by the menu she devised, from the champagne/cherry aperitif, to the entree, cheese course and sweet ending!<br />
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I can't stop thinking about the first course of red, white & bleu sauce with sweet potatoes, chard and entrecote - that has embedded itself in my taste memories! It is astounding that all the vegetables were so delicious: from the arugula to the Tokyo negi! Here's the rest of the <a href="http://www.nonstophonolulu.com/eating/naked-cow-cheese-dinners-on-the-farm-le-menu/">menu</a> from NonStopMari.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILdoJzcPZMvQCvrVACm9tdfPsYF8dioZnRqJD8b1TaNZsbe6JFkW3FILUk-Vf_Gw4OS1vjKVaD4n77kFcuvXI0Ou1Iwizf9cOAL9leUZXSuq55KISjGzNQgOjtmO2-TMt2KMp7TMhxL4b/s1600/2012-07-14+18.30.41.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILdoJzcPZMvQCvrVACm9tdfPsYF8dioZnRqJD8b1TaNZsbe6JFkW3FILUk-Vf_Gw4OS1vjKVaD4n77kFcuvXI0Ou1Iwizf9cOAL9leUZXSuq55KISjGzNQgOjtmO2-TMt2KMp7TMhxL4b/s320/2012-07-14+18.30.41.jpg" title="Waianae entrecote with red, white & bleu sauce, chard & sweet potatoes" width="240" /></a>I remember we toasted to "local", and that was the most marvelous part of it - that 90+% of what we ate that night was grown or raised in our islands. Butter & cream from the Naked Cow Dairy cows, and other cows. Rabbit from Kapolei, beef from Waianae. Local vegetables, herbs and fruit. All the ladies - NKD and adjuncts - were lovely. Especially Sabrina/Sam and Monique! You must read <a href="http://www.nonstophonolulu.com/eating/all-the-glorious-cheese/">NonStopMari's account</a> of the evening, including a newborn calf, and fabulous photos from @dallasnagata - she of the "hottest kiss" - and some from @MikeSumida!<br />
The flip side to that story is that most of the time, 90+% of what we eat came from somewhere else! Since I started going to farmers' markets regularly, we eat a lot more fruit and vegetables that were grown here: from the mango and cantaloupe ripening in my baskets to the local eggs, beets and cucumbers.<br />
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Here is some of what came to be after this memorable cheese dinner:<br />
I took the leftover butter from my Indiegogo NKD grilled cheese sandwich perk to work, along with artisan bread baked by Christopher Sy. One coworker was hooked on the butter, so I bought her some the next time I was at the farmers' market. Another one loves the bread! Still another asked me what my latest food adventure was, so I'll let her know when the next cheese dinner is scheduled. As a librarian, I never knock people on the head with information, rather, I introduce them gently, with a taste. A taste of change.Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-32457874559394304722012-07-16T02:02:00.001-10:002012-07-16T02:02:57.269-10:00Dinner @ HomeHow boring? No!<br />
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The night after we came home I made a watermelon salad dressed only in chili pepper water with mint and cilantro. The DH shucked opihi from Hawaii island so fresh, it was moving! Just add shoyu and lime. Stew luau from Hawaiian Style Cafe - just outside of Kamuela - came as a portion so huge, we brought half of it home, frozen in the tiny ice tray section of our hotel mini-refrigerator. I added a heaping saimin-spoon of powdered coconut milk to tone down the saltiness, heated and served it with day-old poi and chili pepper water. Rounds of purple Okinawan sweet potato completed the meal - a feast!<br />
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How do you gild a lily? Go for a walk, then come back to vanilla ice cream with Kona King mango (from the Hilo Farmers' Market) cubes - so buttery they could crown an expensive French/Japanese pastry!Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-16149446247604988692012-06-26T01:19:00.000-10:002012-06-26T01:19:15.938-10:00Early Summer DinnerDinner last night - well, we should begin with LUNCH yesterday. I had the very rare Monday off, so we went to <a href="http://wholeoxdeli.com/">Whole Ox Deli</a> for lunch. Always great fun to see Bob & Erica McGee, and the food is great! Ted had the chicken fried chicken sandwich, I had the porchetta.<br />
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I also got a piece of pork terrine - with cherries and hazelnuts - to go, and that was dinner! Along with cornichons from Ho Farms, a sliced heirloom tomato from <a href="http://www.wowfarms.com/products.html">Wow Farms</a>, and Herb 'n Farmer cheese from <a href="http://www.facebook.com/pages/Naked-Cow-Dairy-Hawaii/200557976707858">Naked Cow Dairy</a> at the <a href="http://hfbf.org/markets/markets/honolulu/#tips">Honolulu Farmers Market</a>. There were also crisp slices of apple, rustic bread from La Tour Bakery. And there was wine. We ate all of this on the lanai as the sun went down.<br />
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Note that I didn't actually cook anything. Life is good.Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-20212247011914234902012-06-17T05:07:00.000-10:002012-06-17T05:07:56.694-10:00When life gives you long beansAnd you have eggplant and kabocha pumpkin, what do you make?<br />
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The custodians - specifically Rich - make a wonderful pinakbet. This is lots of healthy vegetables with a bit of pork or shrimp which is more condiment than focus of the dish. The key ingredient is bagoong, a thick fish sauce. Instead, I used patis, a liquid fish sauce.<br />
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I had leftover Chinese roast pork from a foray into Chinatown, so I started with a little over one cup of those chopped pieces of pork. After they took on some color, I took them out of the pan and set them aside. I added a bit of oil to the pan and sauteed 2 long eggplants sliced on the diagonal until they had some color and were softened a bit. Removed those from the pan, added a little more oil and sauteed 1/2 an onion until they started softening, added 2 cloves of garlic, sliced.<br />
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I had about 1-1/2 cups kabocha from the freezer that I put in the microwave on the defrost-then-micro-one-minute each cycle, then added to the pan with 1/2 cup water. Place pork and eggplant back into the pan, cover and simmer for 5 minutes, then add about a cup of long beans cut to 2-3 inch lengths along with a tablespoon of patis and black pepper to taste. Turn vegetables gently, add 1/2 cup tomatoes cut in 1-in. pieces, then serve with hot rice.<br />
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Notes: because roast pork was used, this was richer and saltier than if you had used uncooked pork to begin with. The traditional recipe calls for okra, which I didn't have, and bitter melon, which I don't care for. There are enough leftovers for one very hungry person, or two with a side dish.<br />
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Naimas, masarap!Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0tag:blogger.com,1999:blog-1001201446838369510.post-51559745385625974582012-06-08T01:18:00.000-10:002012-06-08T01:18:53.995-10:00Salad WeatherIt's just the start of June, and it's already hot. The golden shower trees are blooming beautifully.<br />
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When the produce is so fantastically ripe and perfect, doing very little to it is a marvelous idea. It's the right thing!<br />
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I've been craving this salad, and even made a version with roast pork and cracklings previously, but the fruit for this is now optimum: sweet, juicy and ripe.<br />
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Combine about 2 cups of seedless watermelon cut into one-inch cubes with the same size cubes and amount of ripe tomatoes. I used a combination of beefsteak and Roma tomatoes from <a href="http://www.wowfarms.com/products.html">WOW Farms</a>. (We picked out a premium beefsteak that cost $2.50. I know. BUT it weighed TWENTY ounces! And YUM!)<br />
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Add a cup of mint leaves - large leaves torn - and 2 tablespoonsful of diced red onion. Gently toss all with dressing made with juice of one large lime, 2 tablespoonsful extra virgin olive oil, about 1/2 teaspoonful honey and coarsely ground sea salt to taste. Our coworker shared his Sudachi limes with us! Top individual servings with a sprinkle of <a href="http://www.facebook.com/pages/Naked-Cow-Dairy-Hawaii/200557976707858">Naked Cow Dairy queso</a>. If you're not so fortunate to have access to this delicious local cheese, use a moist feta instead.<br />
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This salad was the perfect contrast to <a href="http://thepigandthelady.com/0606-blaisdell-farmers-market-full-menu-with">The Pig & The Lady Viet Loco Moco</a> we brought home from yesterday's <a href="http://hfbf.org/markets/markets/honolulu/#tips">farmers' market at Blaisdell Center</a>. This was jasmine rice topped with a local beef patty, poached egg, curry leaves and curry gravy. So delicious!Sooshttp://www.blogger.com/profile/00049935433387584192noreply@blogger.com0