Monthly Archives: January 2021

My Instant Pot® Go-Around #8

I got two Instant Pot® accessories that I’ve been wanting to try,
but haven’t had the time until now.

I also did a bunch of research on Cheesecakes in the Instant Pot®
World. I found this recipe, a bit involved, very OCD about it, but …
So I took a very deep breath and dove in.

I made the crust with the option of adding Flour, for a crisper/firmer crust.
Meh, I don’t think I’d do that again … too crumble-y for us.
I also didn’t care for the color of this cake. I’ve been using Bakers Extract for awhile now, ever since the price of Vanilla Extract went through the roof! I think that’s the issue there, so …
But the flavor is quite nice and it does make a smaller cake, especially for just us two (I’m not sharing btw).

In conclusion: I’m stickin’ with my girl Martha and using her recipe!

Remember now, a recipe is simply someone else’s idea, take it and make it your own.

Cook for your family!

Hawaii-Style Chopped Steak

This post is another one of those, ‘I don’t want to forget this recipe’ entries.  It’s so ONO (delicious in Hawaiian).

I found this recipe when I was searching the WWW for something different to make for dinner.
I clipped it from the Honolulu Star Bulletin, circa 2008.
I did put my own twist on it, you’ll find those differences
posted below in red ink.
It’s a different way to serve Beef Steak, whether it’s Flank, Tri Tip,
Sirloin or Skirt.

 

Chopped Steak

“Favorite Island Cookery Book IV” Honpa Hongwanji Hawaii Betsuin (1985)

1 pound tender beef, thinly sliced (I used 1/2lb. NY Strip, `cuz that what I had)
2 tablespoons vegetable oil (Peanut Oil)
2 onions, sliced 1/4-inch thick (I used about 1 C.)
+/- 1 C. Sweet Bell Pepper, sliced

1 teaspoon cornstarch
1 teaspoon water
+/- 1/2 C. Chicken Broth

» Seasoning:
1/4 cup soy sauce
2 to 3 teaspoons sugar (I used 3 tsp.)
1 teaspoon vinegar (I used a scant tsp. of Rice Vinegar)
1-inch piece ginger, grated (this sounds like alot, but it works)
1 clove garlic, grated or minced (I used approx 1 Tbsp. larger mince)

 

 

Combine seasoning ingredients. Add beef and marinate 20 minutes.

Heat oil in pan (Wok on med-high); add onions and peppers, cook until barely soft. Remove. (We like crisp-tender Veg)

Place beef in pan with seasoning. Stir-fry until cooked through (cooked to Mid-rare). Remove, leaving seasoning liquid in pan.

Combine cornstarch and water; stir until smooth. Add to seasoning liquid and simmer until thickened. If the Sauce is too thick for your liking, add in the Broth and stir again. I wanted some gravy for the Rice. Return beef, peppers and onions to pan. Serves 4. (2 hungry adults, it was half the meat called for).

Remember, a recipe is simply someone else’s idea,
take it and make it your own. 

Cook for your family !

Never Have I Ever Made ~ #2 … Spam® Katsu

I saw this idea on Pinterest and it really struck a cord for me. Being from Hawaii, we do love our Spam® and I thought that we’d try it a different way.

 

Auntie Doni’s Spam® Katsu

serves 3-4

1 can Spam®, cut into 6 slices
1 Egg, beaten well
1/2 C. Flour (I used Rice Flour, just `cuz)
1/2 – 1 C. Panko Crumbs
Approx. 2 C. Vegetable Oil

Set up a “breading station” as you would for any other recipe:
2 plates, one for the Flour and 1 for the Panko (I use paper plates here);
a shallow bowl for the beaten Egg.
Bread as usual, Flour-Egg-Crumbs, I like to really press the Panko into the Spam® for a super crunch. Set a-side on a rimmed baking sheet with a rack inserted into it to firm up the crust.
Heat a large Fry Pan over medium-high heat (about 350°) with the Oil in it.
Set a-side another rimmed baking sheet with a rack inserted to drain the cooked Spam® Katsu.
Shallow fry each Spam® cutlet until GBD (golden brown and delicious ); place the finished product on that clean rack.

I served our Spam® Katsu along side some Fried Saimin and  since I had that pan of hot Oil, some Chicken Katsu as well.

If you want to, a final flourish of chopped Green Onions makes for a pretty presentation.

Some folks like to put a Katsu Sauce over their cutlets, we like ours naked
But if you like, try this …

Easy Katsu Sauce

makes about 1/2 Cup

1/4 C. Ketchup
1/4 C. Worcestershire Sauce
2 tsp. Soy Sauce
1 tsp. Sugar

Combine well and refrigerate in a covered container, like a Mason Jar. There’s so many ways to make this Sauce, you choose.

Remember, a recipe is simply someone else’s idea, take it and make it your own.

Cook for your Family!

 

… and if you could, hit that like button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Stuffing Casserole Ala Grandma Eva

My Paternal-Grandmother wasn’t too much in to cooking, but man, she made a kick-butt Stuffing Casserole. She ordered her Turkey for the Holidays from a local restaurant, already roasted, so she would make her own Stuffing in a very large Casserole dish, that she baked-off in the oven.

It was unique in that she used Portuguese Sausage or Linguica in it. 
Gram never wrote that recipe down, because she just eyeballed it, so I had to figure this one out on my own.

Usually, I bring my stash of Portuguese Sausage back from Hawaii in my suitcase, but since we could not get there this year, I had to hustle.

I was poking around this past Summer in the supermarket and found this!! Can I tell you guys that I was doing a dance in the aisle … could this be like the ‘real’ stuff?   Let’s try it first.

YUP! That’ll work 

Auntie Doni’s Stuffing Casserole Ala Grandma Eva

serves 8

6 + Tbsp. Butter
1/2 C. Onions, chopped
1/2 C. Celery, chopped
2 pkgs. Garlic & Herb Croutons, crumbled to Pea-size
1 C. Dried Cranberries, chopped
2 Tbsp. Sage (fresh or freeze-dried is fine), minced
1 tsp. fresh Thyme, minced
1 tsp. Kosher Salt
1 tsp. freshly ground Black Pepper
1-2 C. Turkey Stock (I use Trader Joe’s-it’s seasonal, so stock up)
1 Portuguese Sausage (or Linguica), chopped, sautéed and drained well

Pre-heat the oven to 350°F.
In a medium sized pan, melt the Butter; sauté the Onions and Celery just until tender.
In a large bowl, combine everything but the Stock.
Slowly add in not quite a cup of the Stock, fold gently. At this point is that wet enough for you? If not keep adding more Stock to your liking (we don’t like it too mushy, so I might pour in about a cup).

Butter a 2 quart Casserole dish; add the Stuffing mixture and cover.
Bake for 15 minutes; uncover and bake for an additional 10 minutes.

 

Fluff with a fork and serve.

Now, what to do with all of this leftover Stuffing?

Make Stuffin’ Muffin’s:
Spray a Muffin tin and pack in that leftover goodness. Stash the entire tin in the freezer until firm. Pop out each Muffin’ and place into a zip-top freezer bag. Mark the date and content and back into the deep freeze it goes for later…

This makes my favorite breakfast. Defrost a Muffin’, heat it up in the micro and top one with a fried Egg

Remember now, a recipe is simply someone else’s idea, take it and make it your own.

Cook for your family!

Where Have You Been And Started To Sing … ? ~ Part 4

 

I took this photograph May of 2019, on one of our last days back home in Honolulu Hawaii. The Sun was just going down and the colors grabbed me and chocked me up.

With tears rolling silently down my cheeks I sang …

 

Aloha Oe

 

Who would have known at the time that I probably will never return.

It’s been a very difficult year for everyone, but Hawaii has been hit extra hard and I’m certain that we won’t be able to go home again for a very, very long time.

“… one fond embrace, until we meet again.”

Hawaii-Style Beef Stew, My Way

*** Before we get started, I just wanted to say TODAY
marks my blog’s 8th birthday 
I’m very excited as well that my blog also JUST
received it’s 100,000 hit!!! 

____________________________________________________________________________________

 

Once again, I’m posting this recipe mostly for myself. I don’t make this dish very often and can never remember how I did it the last time that came out so dang ONO !! 
I refer back to my blog often for not only inspiration, but the “how to” sometimes.

 

Hawaii-Style Beef Stew, My Way

6-8 servings

2 lbs. boneless Chuck Roast or Stew Meat, 1-1 1/2″ diced & patted dry (I buy Chuck Blade when it goes on sale, butcher it and freeze it for later use )
2 Tbsp. Vegetable Oil
1/2 large Sweet Onion, 1/2″ dice, divided (I use Maui or Vidalia Onions)
1 Tbsp. Tomato Paste
3 Tbsp. Flour
1 Bay Leaf
2-3 Qts. Beef Broth
1 1/2 C. Carrots, 1/2 ” dice
1 1/2 C. Celery, 1/2″ dice
1 15 oz. can Diced Tomatoes (I use Petite/No Salt Added)
1 large Russet Potato, 1/2 ” dice
S&P to taste
Approx. 2 Tbsp. Wondra Flour + Water for a thickening Slurry

In a large Dutch Oven over medium-high, heat the Oil and brown the Meat in batches. Set aside on a plate.
Add about 1/3 of your chopped Onions and sauté for about 2 minutes.
Add the Tomato Paste and stir for about 2 minutes.
Add the Flour and again, stir for about 2 minutes.
Add back in the Meat along with any accumulated juices and the Bay Leaf; about 2 quarts of broth, enough to just cover the Meat. Cover, bring to a boil and reduce the heat to simmer for 2 hours or until the Meat is just tender.
Add the Potatoes, Carrots and Celery and simmer until the Potato is fork-tender. You might need to add more Beef Broth, so keep an eye on it. You want a good ratio of goodies to gravy !!!

Taste for seasoning.
Thicken the now GORGEOUS broth with your Slurry to your desired consistency.

Stews (as well as Soups) taste better the next day.

In Hawaii, we like our Stew And Rice, and say it as one word 

Who doesn’t adore Gravy and Rice?   I always make lots of Gravy!

But you serve your Hawaii-Style Beef Stew how your family enjoys.

Cook For Your Family !!