Under Pressure: Almost Cafe 100 Beef Stew

Last Friday, I got a frantic call from D1.  She wanted my salsa recipe.  I chuckled silently to myself.  She goes to college in the land of salsa, good, real salsa, and she wants to make the salsa I make.  But being the good mommy that I am, I pointed her in the direction where she could get the recipe any time.

I know I haven't been too good about blogging recently.  I just haven't been able to do it weekly like I used to (a few years ago, I had the gumption to do it twice per week).  Blame other hobbies and having a shitload of other things to do, as well as poor time management on my part.  But D1's call reminded me that being able to provide her with recipes of "home food" (or at least a place where she can go to get them without relying on her own organizational skills) is a good reason to try to post regularly.

Back in 2013, I posted a recipe for beef stew made in a crock pot.  I went on at length about my history with beef stew.  It's been about three years since that post, and a lot has changed.  I will never get to have my mother's "natural" stew again.  I'm not saying that I would want to eat it, but I would love to have her offer some to me.  That won't happen, and I have very little confidence that my father would actually know how to make it.  And if he offered me some, I'd refuse it anyway.

I still don't like beef stew very much, but I cook it more now than I used to.  But after D1's call, I thought I'd be remiss in not posting a beef stew recipe she could easily make.  According to The Help and UJames, this version tastes very much like the one served at Cafe 100, an iconic Hilo drive-in.  Many Hilo ex-pats make it a point to stop there when they come home for a visit.  And if, like D1, you don't own a pressure cooker, you can make this the traditional way. The pressure cooker advantage is being able to cook and serve a pot of beef stew for dinner in the short time between the end of the standard work day and dinner.

So after D1 had a chance to go to the website and check out the salsa recipe, I received another call from her.  This time, she asked, "Mom, do you really put in onions, bell peppers and olives, in the salsa?  Did you really put stewed tomatoes in the salsa I ate at home?  I don't think I eat any of those things."  I told her she did indeed eat all of those things.  Now I'm hoping she won't call and ask about the stewed tomatoes in this recipe!

click on recipe title for printable recipe

 Almost Cafe 100:  Beef Stew

     2 lbs boneless beef stew meat
     flour
     oil
     1 c water
     1 onion, cut in chunks
     1 stalk celery, sliced
     3 carrots, cut in chunks
     2 russet potatoes, cut in chunks
     1 15 oz. can stewed tomatoes (broken up with hand blender or kitchen shears)
     1 8 oz. can tomato sauce
     1 tsp salt
     1/4 tsp pepper
     1 tsp sugar

Pressure Cooker instructions:  Dust meat in flour and brown in heated oil.  Drain excess fat.  Add water, bring to a boil and cook at high pressure for 15 minutes (may go up to 30 minutes if meat chunks are large).  Use natural release method to lower pressure.  Add vegetables and other ingredients and cook at high pressure for 5 minutes.  Use cold water release method to lower pressure.  Thicken gravy by mixing 1 tbsp flour with some water and add to stew.  Return to a boil, then simmer until ready to serve.

Traditional instructions:  Dust meat in flour and brown in heated oil.  Drain excess fat.  Add water, bring to a boil and simmer about 1 hour.  Add vegetables and other ingredients and continue cooking until vegetables are cooked.  Thicken gravy by mixing 1 tbsp flour with some water and add to stew.  Return to a boil, then simmer until ready to serve.

 

Instant Pot instructions:  Heat Instant Pot on Saute (high/more) setting.  Add oil.  Dust meat in flour and brown in heated oil.  Drain excess fat.  Add water, bring to a boil and cook at manual pressure (high) for 12 minutes and 5 minutes NPR.  At this time, fat may be removed from liquid.  Add vegetables and other ingredients.  Cook at manual pressure (high) for 3 minutes and 5 minutes NPR.  Combine 1 tbsp flour with some water.  Place Instant Pot on saute setting (low is usually enough if stew is already hot) and add flour slurry to stew.  Simmer until ready to serve.

Almost Kay's Lunch Center: Fried Sesame Chicken

Perhaps it was blog reader BrendaC who is responsible for my wave of nostalgia.  Perhaps it could have been triggered by Kikukat Dad who said he had dinner at Restaurant Kenichi.  Perhaps I equate the Super Bowl with partying.  I don't know.  But whatever it was, I've been bitten by the nostalgia bug.

If you spent some time in Hilo during the 1990s and the first decade of the 21st century, you likely had a meal at Kay's Lunch Center (today the location is occupied by Restaurant Kenichi).  Kay's Lunch Center served local, Japanese, and Korean foods.  They were best known for two things:  fried chicken and blueberry cream cheese pie.

The blueberry cream cheese pie was alright.  I'm really not a fan of that kind of thing.  I am usually put off by the icky gooey goop of canned pie filling.  And the cream cheese layer in a round pie just seemed too thick for the amount of topping.  You can have all the blueberry cream cheese pie you want.  I will pass.

It was the fried chicken that brought me back to Kay's Lunch Center time and time again.  Sometimes I would eat-in, but many times, I did the take-out...chicken in the cardboard box with the pointy lid.  I loved the mild shoyu-sugar flavor and the random sesame seeds strewn on the coating. 

Kay's Lunch Center closed up a few years ago.  As I was watching the Super Bowl yesterday, I couldn't help but think about all the parties missing the cardboard box with Kay's Lunch Center chicken.  I know I was missing it, especially since the Seahawks lost (No, I am not much of a Seahawks fan, but having lived in Seattle, I feel a little guilty if I don't cheer for them if they are not playing a team I like more).  So if you are like me and have a hankering for Kay's Lunch Center fried chicken, you can go ahead and make your own. 

Now I realize there are two divergent methods one might try for making the chicken.  I've seen recipes which call for flouring and frying the chicken and then dipping it into a sauce.  I call that "Korean Chicken", and I will share the recipe in a separate post.  But I never noticed any green onion bits on the Kay's version; I only noticed sesame seeds.  My method for making the Kay's Lunch Center chicken calls for marinating the chicken overnight and then frying it.  It seems to be less messy and more straightforward than the alternate method.

And if you happen to have leftover fried chicken, you can do what Kay's Lunch Center did. . .pull all the meat off the bones and use it to top a salad.   Mmmmmm.  

click on recipe title for printable recipe

Fried Sesame Chicken

     5 lbs chicken wings

     1 c cornstarch

     1/2 c flour

     1/2 c sugar

     1 tsp salt

     6 tbsp shoyu

     2 tsp oyster sauce

     4 eggs

     4 stalks green onion, thinly sliced (optional)

     2 garlic cloves, minced

     4 tbsp sesame seeds

Cut each chicken wing into 3 pieces (tip, flat, drummette).  Discard tips or save for stock.  Combine remaining ingredients and place in a ziploc bag.  Add chicken pieces.  Turn bag to coat evenly.  Allow to marinate overnight.  Deep fry wings until golden brown.

Baked Crab Artichoke Dip

I had a good weekend!

I spent Friday night at a football game.  It was a big game...winner gets to go to the state playoffs, travel to Oahu to play an Oahu team.  A lot was at stake.  At first I thought our boys were too pumped up.  They seemed awfully loud and hyper, but they managed to hold it together on the field.  Now onto the next challenge.

On a whim, The Help and I decided to go to Kona on Saturday.  I wanted to get a large poster printed at Costco and pick up some chips and edamame.  A few minutes out of the driveway, The Help suggested calling the Rents to see if they wanted to tag along.  Gunfunnit!!!  They both agreed!!!  We had to turn around to get them (and wait for Kikukat Mom to get ready).

I was surprised to hear that the Rents hadn't eaten lunch.  Instead of going directly to Kona, we stopped at Tommy Bahama for lunch.  I think they make the best crab bisque.  If I had a copycat recipe, I'd make it at home.  After the cup of crab bisque, I was too full to try a dessert, but there were some neat looking items on the dessert tray.  One of the desserts was made in a pineapple, and there was a gorgeous coconut cake too.  I have a major coconut weakness.  I love anything coconut, including coconut water.

The Rents were well-behaved so we took them to Sansei for dinner.  Kikukat Dad was thrilled that he could consume alcohol without the worry of having to drive home.  After Tommy Bahama, he said he wished he ordered a martini there so he went about fulfilling that wish at Sansei.  Unfortunately, when the food came, he said he wished he ordered a beer instead.  I was shocked when he told the server to bring him a beer.  I tried to drink his martini, but I guess I'm not a fan of Tanqueray.  It smells too much like soap.

The food at Sansei, as always, was delicious.  Kikukat Dad said it was "a hundred times better than Nobu".  I like Sansei, but I don't think it's better than Nobu.  It's different, but it's definitely not a hundred times better...it's not even ten times better!  Kikukat Dad loved the calamari salad, Maui kal bi steak, and rainbow roll.  The only thing he didn't care much for was the mango crab salad hand roll.  He said there was too much grass.  Whatevers.

After eating all that good food on Saturday, I decided to kick off my slippers and stay home on Sunday for a day of tv watching.  I saw Lewis Hamilton get the checkered flag at the United States Grand Prix at the Circuit of the Americas in Austin, TX (one of my favorite places).  I'm glad that Lewis won.  It makes five-straight wins.  I also watched D2's Bronco's get their horsey asses kicked by the Patriots.  The Help keeps raving about how Football Baby can sure pick the winners.

So with all my tv watching yesterday, I made sure I had something good to nosh on.  Yes, yes, I know this is mean...posting a crab recipe when someone in my house is allergic.  But I can't help it, and anyway, she wasn't around for most of the day.  The pictures show the dip being served with buttery crackers, but I enjoy this with potato chips too.

click on recipe title for printable recipe

Baked Crab Artichoke Dip

     2 cans (@6 oz) crabmeat, drained well
     1 can (12-13 oz) artichoke hearts, coarsely chopped
     1/2 sweet onion, chopped fine
     4 oz shredded parmesan cheese
     1 1/2 c mayonnaise
     1/4 tsp white pepper

Combine all ingredients.  Spread in a shallow baking dish (1-2 qt).  Bake at 375 degrees for 40 minutes or until top is brown.

Long Rice Salad

Happy Labor Day!

Today is a much-deserved holiday.  Looking forward to the 4-day work week.  I've been awake since 4:45 am.  Yes, I know it's a holiday, but I had to take D1 to the airport for some kind of 1-day Key Club convention on Oahu.  I hope she brings back some yummy snack for me.  Not sure why, but I've been ono for Beard Papa (cream puffs).

A whole bunch of my friends went to Honolulu this weekend.  There was an HSTA meeting as well as a food and wine festival.  I wish I could've gone to the food and wine festival.  My new favorite Hilo restaurant, Full Moon Cafe, was there.  I missed my smoky sashimi fix this weekend.  For all you Hilo expats living away, the next time you come home, Full Moon Cafe is a must-try.  Their menu is small and changes daily, ensuring that food is only made with fresh ingredients.  I cannot get enough of the smoky sashimi.  Actually, it's a smoky shoyu with chili pepper oil.  It is kick-ass!

As I was saying, this is a much-deserved holiday for me.  I feel like I've been working like a dog.  Things at work have been hectic, and last week, one of my new coworkers announced his departure.  That leaves a big hole because we really could've used his expertise this year.  Alas, Rhode Island pays better than Hawaii, and a former Hawaii administrator has been recruiting heavily on the East side of the Big Island...she already got another administrator to move.  I wonder who else will follow the pied piper.

I also wonder what else will be placed upon my plate (as well as the other teachers) due to our coworkers departure.  Come to think of it, I wonder what his advisorship was.  And on a very personal level, I wonder who will buy his car.  He has a cute Mini Cooper.  If it had Union Jack mirrors, it would already be in my garage!

As if things weren't hectic enough, last week Wednesday my new elliptical arrived.  I was expecting it sometime this week so I was surprised to come home from work to find The Help assembling it.  The box was huge.  I'm not even sure how he managed to get it into the house without my help.  I have been trying to adjust from the treadmill (now in my neighbors living room) to the elliptical, and it hasn't been easy.  I usually walked over 2 miles each morning on the treadmill, but I've come to realize there is no such thing as "walking" on an elliptical".  It is fricking hell.  I cannot last more than 5 minutes on the dang thing, and my thighs burn at minute 3.  At minute 4, I think I went into cardiac arrest from the dang elliptical.  After 5 minutes, I gave up.  It was no better on Friday, Saturday, or Sunday either...thigh burn, cardiac arrest, give up...every single time.

And sometime between the last post and this one, Kikukat Blog surpassed one million page views.  Wow.  I really didn't expect that!  I began this blog in May 2010, just as I was closing the second darkest year (hope it won't be third darkest!) in my career.  I was looking for a way to keep in touch with faraway family and friends...people who were near and dear to me and helped keep me sane.  So for those of you who read my blog, thank you for giving me this venue to bitch, celebrate, and hang with you.  I hope to see you at the 2-million mark!

click on recipe title for printable recipe

Long Rice Salad

     1 large pkg. long rice*
     1 Japanese cucumber
     1 kamaboko
     1 pkg bean sprouts
     1/2  c sugar
     1/2 c rice vinegar
     2 tbsp shoyu
     2 tsp sesame oil
     1 tsp ginger juice

Cook long rice for 5 minutes in boiling water.  If using Nice brand long rice, cook 10 minutes.  Rinse in cold water, drain and cool.  Spread in an even layer on a serving platter.  Cook bean sprouts in boiling water for 3 minutes.  Rinse, drain and cool.  Spread over long rice.  Sprinkle cucumber over bean sprouts, followed by kamaboko.  Cover and chill until ready to serve.  Combine remaining ingredients in a jar.  Shake well.  Chill until ready to serve.  Shake dressing prior to serving.

*Hawaii might be the only place where we refer to bean thread noodles as "long rice".  In other parts of the world, I think it goes by "cellophane noodles" and "glass noodles".  There are several brands to choose from, and the brand I try to buy is Nice.  The Nice noodles come in a flat pack, rather than bunched in a compact bundle like other brands.  You will need 3-4 ounces (dry weight) for this recipe.

Mike and Matsu, you guys missed a great football Saturday!

The JV played Pahoa's 8-man squad and the varsity played HPA.  The JV game was interesting, as I had never seen an 8-man game before.  Pahoa had some big boys, but the scrappy Viks managed to dominate.  Mercy rule kicked into play.  I got to see my favorite JV running back do some damage to the Dagger defense.

#11 rocks

By the time the varsity game began, it was already dark.  The Help told me my assignment was to shoot "emotion".  I think I did well.  The picture above shows elation.  It's apparent the players and coaches are happy.  I was able to capture the player getting air!

The picture to the right shows reverence and respect.  The boys listen politely as one of the coaches speaks with wisdom. 

The varsity game saw a repeat of the mercy rule, and I was most glad to see that no player was seriously injured.  As a parent, being down on the field is a little disturbing.  I do not like the sound helmets make when they slam against each other, nor do I enjoy hearing the wind knocked out of a player.  It really is spooky when someone takes a little longer to get to their feet.

But what I hate even more than the raw side of football brutality is asshole poser photographers who use flash on the field!  Apparently, the dickhead wearing the red HPA t-shirt had no regard for safety, judging from his flash bursts blinding the players (HPA player included).  Show some respect for the players, asshole! 

it doesn't take a brain surgeon to figure out why the Kamakani receiver missed this pass

Oh, and I almost forgot...emotion in the last picture is despair. 

Bread Machine Monkey Bread

PI'm still here!  Thank you to all those, from near and far, who expressed concern for our safety.  Natural disasters aren't fun, but Hurricane/Tropical Storm Iselle brought the opportunity to hear from my friends all over the world. . .Adamstown, Pitcairn Island; Fredericksburg, Virginia; Mililani, Hawaii; Kennewick, Washington; northern and southern California; Tucson, Arizona; McKinney, Texas. . .the list goes on and on.  I can feel the love!

The Kikukat house sustained only minor damage.  Two cypress trees fell against the house.  One of those trees fell from my neighbor's property onto the gutter of the garage.  The other tree, also a cypress, fell against the gutter near D2's bedroom. I was worried about the tall, decaying trees in bowels of another neighbor's property, but those, miraculously, are still standing.

In addition to the crazy howling and whipping winds, we experienced several power outages.  The longest lasted just under an hour, so we were very fortunate.  Other customers were without power much longer.  In fact, some of my friends who reside in the Puna (south southeast Hawaii)area still don't have electricity (it's been 4 days!).  The pictures they've posted on facebook were horrific.  Even more horrific is the absence of the state government in showing some compassion.  The governor (soon to be booted, as he lost his re-election bid in the primary on Saturday) was too busy usurping the mic at the headquarters of his challenger to even mention how much the people of Puna have been through.  Hilo (east Hawaii) was fortunate to be spared the full onslaught of Iselle.  Scroll down to the "pussyfooting" section if you want to see pictures of the effects of Iselle in east Hawaii.

I called the Rents to ask how they fared.  Kikukat Mom said Kikukat Dad had already called the cable company to ask how to bring his tv back online.  She also reported that their beloved kitty, Oreo, was safely sequestered indoors and would be taking his meals there until the storm threat was over.  When I called, he had just been served his breakfast.  Apparently he eats when the Rents eat.

All this storm stuff makes me thankful.  I'm thankful I still have a roof over my head.  But I need to move forward, and that means shifting my mental focus back to work.  Work....work......ugh.....this school year just did not start right.

Last week I took the high road.  I really wanted to bitch about work and the assholes who try to bring the rest of us down.  I still want to, but I won't (at least not too much).  There are too many around.  I won't have enough space/time to talk about all the dipshits, Iselle notwithstanding, who attempted to make my life miserable this past week.  The biggest joke was having an inexperienced person check the work of competent, experienced, veteran teachers and questioning us on our decisions and calculations.  Shit, I'm doing YOUR work!  YOU are supposed to know these things!  I just can't remember any time in the past (other than the year I spent at the school in the "goat herder" section of town) when the school year got off to such a rocky start.

When I applied for my current job, I was told by a friend at the school that the real monkeys at the school are not in my class.  So in the honor of the un-named "monkeys", this weeks post, monkey bread, is dedicated to them.

The original recipe for this appeared in Betty Shimabukuro's By Request column in the Honolulu Star-Bulletin in 2001.  Since then, the Honolulu Star-Bulletin merged with the rival daily, Honolulu Advertiser, and is now known as the Honolulu Star-Advertiser.  Not so creative, but I guess everyone (except the people who got laid off) was happy. 

Over a decade has passed since that recipe was published, but I finally got around to making it.  And I am stupid for waiting so long.  As far as doughs go, this was one of the easiest doughs to work with. . .if you tried my manapua post and did okay with the dough, then this one will be a piece of cake.  If you are a fan of the monkey bread served at Mariposa (Neiman-Marcus), I need to forewarn you that while this recipe is delicious, it will not produce a replica of Mariposa's monkey bread.
Although I like things made "from scratch", I don't have the patience nor the technique to knead dough by hand.  And while I've tried to do bread in the kitchenaid mixer, I just cannot get around how convenient it is to use a bread machine.  For those of you who enjoy feeling the dough between your fingers (or seeing it in the bowl), then follow Betty's recipe.  If you are like me, then use my cheater's method for the bread machine.

click on recipe title for printable recipe

Bread Machine Monkey Bread

adapted from Honolulu Star-Bulletin, 2001

     1 c milk

     1 c butter, divided

     3 1/4 c bread flour

     1/4 c sugar

     1 tsp salt

     4 tsp yeast

In a 2-cup glass measuring cup, heat milk and 1/2 c butter in the microwave for 1 minutes.  Pour liquid into pan of bread machine.  Microwave any remaining solid butter (from the 1/2 c) until melted and add to pan of bread machine.  Add flour, sugar, and salt (in whatever order recommended by your bread machine).  Make a well and add yeast.  Set bread machine for dough cycle and start.  When dough cycle is complete, turn dough onto floured surface.  Punch down and let rest for 5 minutes.  While dough is resting, melt remaining 1/2 c butter in a small bowl.  Roll dough out to 1/2" thick and cut into diamond shapes with a pizza cutter.  You should have about 48 pieces.  Grab 4 pieces and pinch them together.  Dip one side in melted butter, and turn and dip the other side in melted butter.  Place a buttered side down in ungreased muffin pan.  Repeat until all 12 muffin cups are filled.  You should have some melted butter leftover.  Let rise 30 minutes.  Preheat oven to 400 degrees and bake for 15 minutes.  Remove from muffin pan and brush with remaining melted butter.  Makes 12. 

coconut trees swaying near the canoe sheds (Hilo bayfront)
8-7-14

canoes moved away from the storm surge (Hilo bayfront)
8-7-14

Hilo Farmer's Market deconstructed
8-7-14

Downtown businesses boarded up with plywood

Kress Building windows taped and awaiting the arrival of Iselle

near Country Club Drive (Kaumana)

Parmesan Chicken Wings

Thank you, armed service vets, for all your sacrifices which ensure our freedom.  Kikukat dad, The Help's dad, Mr. Dependable's dad, UGeo, and many of our family members and friends have proudly served in the military.  A few continue to serve. . .and we are so proud of them (big shout out to my nephew Joseph Cummings, my friend Kenneth Hara, and D1's friend LP).

Welcome to fall!  It finally feels like fall.  There was a definite nip in the air this week, and two fall "benchmarks" happened:  boots and fire.  After a decades-long hiatus, I wore boots again.  I notice that both students and teachers in my area dress much better than where I worked just before this.  Both students and teachers think nothing of donning a pair of boots.  Its nice to see people dressing well.  I'm sure there is no way to connect it to test scores, but for me, it makes me want to dress better and project a more polished appearance.

On Tuesday, I cleared the area around  the fireplace so The Help could make a fire.  I love the smell outside when there is a fire inside.  Nothing screams "fall" louder than a fire in the fireplace!  And we do the "wood" fireplace action, not the "flicking a switch" action.

I was trying to think of something quick to make with chicken...something that also could shoulder the fall theme, but I just ran out of ideas...or perhaps it was my decision to watch back episodes of Criminal Minds and NCIS: Los Angeles which caused a hiccup in my thoughts.  Regardless, I ended up making something which could be a year-round treat:  Parmesan Chicken Wings.

Chicken is always a baffling meal for the Kikukat house.  While The Help and I aren't too picky, the Ds are very particular about anything they eat.  Chicken is no exception.  If given a choice, D2 will suggest "shoyu chicken like the kind Kawamoto's has".  Unfortunately, I don't know how to make the kind Kawamoto's has, and I certainly don't want to buy chicken thighs (Kawamoto shoyu chicken is always thighs...yuck).

D1 gives a bit more rope when it comes to chicken, although she keeps saying she doesn't like chicken.  One thing we can all agree on is wings are the pieces of choice.  We love wings, and wings work well for us.  The Help likes the drummettes, while D1 and I prefer the flats.

Wings are great for just about anything. . .shoyu chicken (obviously not as good, per D2, as the one from Kawamoto Okazuya), fried, Korean, etc.  I'm not really keen on frying anything because The Help hates the mess the oil makes.  Sure, it tastes yummy, and the skin is crackling good, but I need to give The Help a break sometimes.

This is why The Help loves Parmesan Chicken Wings.  In spite of the crunchy coating, the wings are cooked entirely in the oven.  I like that the wings don't need to be flipped.  And since I'm basically a nice person, I cover the pan with aluminum foil to make clean up easier for The Help.

click on recipe title for printable recipe

Parmesan Chicken Wings

     2 lbs chicken wings
     1-3 tsp minced fresh parsley
     2 tbsp bread crumbs (dried, like Progresso)
     1 tsp salt
     1/2 tsp pepper
     2 tsp dried oregano
     2 tsp paprika
     3/4 c grated parmesan cheese
     1 block melted butter

Disjoint each chicken wing into 3 pieces:  wing tip, drummette, flat.  Discard wing tips (or save for soup).  In a small bowl, combine all remaining ingredients, except for melted butter.  Preheat oven to 350 degrees.  Grease a shallow pan large enough to hold wing pieces in a single layer.  Dip each chicken piece in melted butter, then generously coat with parmesan cheese mixture.  Place in prepared pan.  Drizzle any remaining butter over chicken pieces.  Bake for 1 hour.

It was another Viking week!!!

The cheerleaders took 3rd place honors in the BIIF Cheerleading competition at the Kamehameha Schools-Hawaii Gym this past Wednesday.  They squeezed past the Warrior (Kamehameha) team with a great performance (and not dropping anyone).  This was the first time since 2005 the Vikings participated in competition.  They worked very hard on stunts, tumbling, and routines.  Kassie Kotake and Audra Paiva, HHS cheer coaches, and the Big Island Cheer Gym did an amazing job with the girls.  Thank you so much!!!

A big congratulations goes out to the Keaau Cougar Cheerleading squad who took 1st place in the BIIF competition.  Uncle Edz beamed proudly from the stands when they nailed their performance.  Those girls were awesome, and we wish them the best at States.

Football season for the Vikings came to an end on Friday evening. . .

The Viking football boys lost a hard-fought battle in the quarterfinals of the HHSAA Division I football tournament against the Campbell High School (Ewa Beach) Sabers.  They scored first and managed to stay even with Campbell for most of the game.  I was amazed at how many Campbell fans paid the airline ransom to support their boys.  As a member of the Viking ohana, I was so proud of our football boys.  Throughout the season, in both victory and defeat, the Viking boys played with their hearts and gave Hilo a renewed sense of football pride.  I can't wait for next season!

Only from Hilo: Butt Laulau

Mauna Kea sunset

Whenever I travel, which is hardly ever, I am always glad to return home.  As most people know, I hate flying, and I hate everything about it. . .the getting to the airport, the checking in, the waiting, and the air time.  I HATE IT ALL!!!  I'm not sure about everyone else, but I've been on the plane with a shitload of idiots.  On my return flight, there was a guy who spent more time digging in the overhead bin instead of sitting in his seat.  Then there was the old lady who kept walking in the aisles (all while the plane was still loading) and screwing up other passengers, as she invariably stood in someone else's seat.  There was also a handful of people who tried to cram a carry-on roller suitcase into the overhead bin when it clearly wouldn't fit (or fits only one way and they spent 5 minutes trying to MAKE it fit the wrong way).  Some dude a few rows in front of me opened the overhead bin above him and left it open til someone else came by and closed it.  What a dumbass.  And don't even get me started on airplane food. . .

Anyway, Seattle/Victoria was fun, and I'm waiting for The Help to "process" the pics so I can get my grubby, seafood-smelling fingers on them.  I must've eaten at least 2 dozen oysters while there. . .raw, smoked, cooked.  I love oysters, and I can't imagine why I don't eat them more often at home.

The Ds return from their vacation this evening.  Mr. Dependable doesn't think much of public education, and to him, its not a big deal that his kids miss school.  He refused to pay the ransom to change their return flight.  His traveling partner, who at first seemed concerned about the kids missing the first day of school back from fall break, took the low road and didn't make a big deal out of it, especially since her child didn't go with them and, thus, wouldn't miss any school. 

Since returning home, The Help and I have been gorging on white rice and "local" food.  Neither of us had rice on the trip (no, I'm not counting paella and risotto), so we were both jonesing for it.  With just the two of us, its easy to pick up food, but with the imminent return of the Ds, I'm feeling like they will be grateful for some "local" food.

If you grew up in Hilo, you know that FF's Oven Ready Butt (brined/seasoned pork butt/shoulder) is TRUE Hilo food.  Its the moonyagi (omiyage) people from Hilo take to friends and relatives on neighbor islands.  It is also what other islanders bring home for family/friends when visiting Hilo.  Now, thanks to KTA, FF is not the only show in town for Oven Ready Butt.  Mountain Apple brand makes their own, and it is usually a little cheaper than FF.  I can't tell the difference in taste, so I buy whichever happens to be cheaper (on sale, FF is cheaper).

When I was away in college, I prepared Oven Ready Butt in the same fashion you'd prepare a corned beef brisket (or how I imagine you'd do it...I don't eat corned beef brisket myself).  Cook the chunk of meat in some water until its fairly soft, then add cabbage wedges and cook until done.  I think I've heard that called "boiled dinner".  I had no choice because back then, there was nowhere in Seattle to get fresh taro leaves.

Now that I live in Hilo, I prepare Oven Ready Butt my favorite way. . .a gigantic laulau which takes minimal effort to make.  The trickiest part is finding the taro leaves, but recently, that hasn't been very difficult.  I can usually find taro leaves at the supermarket (sold in 2 lb bags) or the farmer's market.  In fact, AJanice has some growing in her back yard.  I actually should plant some where the pool pump discharges because the weekly flooding (along with Hilo rain) makes it a good place for growing taro.

click on recipe title for printable recipe

Oven-Ready Butt Laulau

     1 large piece Oven-Ready Butt

     2 lbs taro leaves, washed and larger veins shaved down

Wrap butt with taro leaves, completely encasing butt.  Wrap tightly with heavy duty aluminum foil, completely encasing taro leaves.  Place in crock pot/slow cooker.  Cook on low for 7 hours or more.  Remove from crock pot.  Carefully remove butt from foil.  Slice and serve.

On occasion, when I can't find a large piece of Oven-Ready Butt, I have bought 2 smaller pieces and wrapped them up.  I usually do the wrapping the night before and store it in the crock in the refrigerator overnight.  Then I just place the crock in the heating element before I leave for work.  This reheats well too, in spite of it not being very photogenic.

Restaurant Chatter: Restaurant Osaka

Restaurant Osaka, 762 Kanoelehua Avenue, (808)961-6699

If you ask the Ds where they'd like to go out to dinner, 9 out of 10 times, they will answer emphatically, "Restaurant Osaka!"  Restaurant Osaka opened in the mid 80s and originally served Japanese and local food.  I vividly remember when it opened because the owner was the brother of my then-boyfriend.  I missed the grand opening because I was away at college, but as soon as I came home for the summer, my ex-boyfriend's family hosted a dinner there.

katsudon

The katsudon (tonkatsu or chicken katsu donburi) has been on the menu since the restaurant opened.  When I cannot decide what to order, I usually fall back on the katsudon. 

I cannot explain why the Ds cannot get enough of Restaurant Osaka.  We go there mutliple times a month, and I'm sure they Ds also go there with Mr. Dependable.  The nice ladies stopped giving the Ds menus years ago because they always order the same thing:  tempura udon with the tempura on the side (D1) and plain udon (D2).  I thought Betty was going to faint once when D1 ordered something else!

tempura on the side

tonk combo

Sometime around a decade ago, Restaurant Osaka changed ownership.  The new owner's wife, who is Korean, added Korean food to the menu.

The "tonk combo" is a popular selection.  It comes with teriyaki chicken, tonkatsu (or chicken katsu), fried mandoo, macaroni-potato salad, and rice.  I'm happy to report that there is not a speck of mustard in the salad.  They do give you a small dish of hot mustard (guessing its for the mandoo), but it is easily moved off the plate and across the table.

stir fried spicy ika (squid/calamari)

bi bim bap

I think Restaurant Osaka makes best bi bim bap in Hilo.  They also serve it in the heated ceramic bowl for a few dollars more.

Although I often cringe when the Ds suggest Restaurant Osaka for dinner, I will be the first to admit that Restaurant Osaka does an excellent job of frying their katsu.  It bothers me when I go out to eat and find that restaurants don't fry their katsu well.  Frying is something that many people do, but many people do not do it well.  Confounding!

Here are some tips for katsu making:

• One mistake many people make from the get-go is not preparing the meat properly.  In order for katsu to fry evenly, the meat needs to be a uniform thickness, and it cannot be too thick.  A meat mallet is essential for making katsu.  Pound pork or chicken between pieces of saran wrap to make the job neater.  
• Place flour, eggs, and panko in wide, shallow dishes to make the breading process easier.  Some people talk about using 1 had to work with wet ingredients and the other hand to work with wet ingredients.  I've had some success in doing this, but after a while, things get yucky anyway.

breading set up

• Bread everything first, then fry. 
• Its not necessary to deep fry katsu.  Oil at a depth of 1/2" in a wide skillet is ample for frying katsu.  
• Use kitchen shears to cut katsu into strips.  A dull knife tends to remove the breading.
• Buy good sauce:  Bulldog and Ikari are good brands.  If it looks like ketchup, it probably tastes like ketchup too.
• The same breading technique can be used for shrimp, calamari, mushrooms, etc.  If using shrimp or calamari, blot excess moisture with a paper towel before flouring.

click on recipe title for printable recipe

Katsu (Tonkatsu or Chicken Katsu)

     pork cutlets or chicken breast, pounded to 1/4" thickness

     salt & pepper

     flour

     eggs, beaten

     panko

     oil for frying

Sprinkle pork or chicken with salt and pepper.  Dust with flour, shaking off excess flour.  Dip both sides of floured meat in beaten eggs.  Immediately coat with panko.  Heat 1/2" oil in a skillet.  Fry katsu until golden brown on one side.  Turn over and fry other side.  Drain on paper towels.  Slice into strips and serve on a bed of shredded cabbage with tonkatsu sauce on the side.

Fishcake Patties

Today finds us kicking off Fall Intersession for public school students and most teachers in the 50th state!  I am finally on break!  And I totally deserve it after the hell week last week.

Things at work were getting a little weird.  The week began with a call from an unrealistic parent...no, I don't think your child will ever be an Air Force One pilot.  Unforeseen collateral damage of professing high expectations is some parents interpret it in a twisted way and grow false hope that ALL children (no matter how cognitively compromised they may be) will be able to embark on a landmark journey which leads to acceptance at an Ivy League college and/or a stellar career.  High expectations are great, provided they are realistic.

Then came the farting.  Uncle passed the clerk's desk and broke wind right by her head.  Twice.  Uncle muttered, "pardon me", as the cheese was cut.  That is sooooo no class.  You had to do it right by the clerk's head?  Thats definitely a hostile work environment and assault, if you ask me.  Then we heard Uncle lifted up a cheek at a meeting, let it rip and said, "I'm so gassy today".  I'm sure students have been written up for doing stuff like that, but I guess some are above the law because it keeps happening.  Gross.

Maybe I'm the one with a stick up my ass (bwahahaha), but growing up, people just didn't do things like that, other than in a juvenile, prank-like way.  I must not be alone because other people voice disdain with that behavior.  The clerk wasn't very happy, and the "pardon me" just didn't cut it as an apology. 

Anyway, back to my break.  I'm planning on baking cookies with the Ds.  Neither of the Ds heard of peanut butter cookies with the criss-cross (the only peanut butter cookie they know is the peanut blossom variety) so I think we need to make peanut butter cookies with criss-cross pattern.  That was definitely a staple growing up.  The Help found a doggie donut recipe on the internet so I may modify the recipe and have D2 help me make some for Sammy & Rain.

I also want to smoke a brisket in the Kamado and make some ginger green onion crab.  I'm not sure how much I'll get to do, but its nice to have the option of planning meals which take time to prepare.  With all the craziness this past week, there was only time for fast, quick dinners.  These fishcake patties saved me one night (and provided lunch the next day). 

I wonder if fishcake patties are a Hilo thing.  Every okazu-ya here sells them in some form.  They are super quick to prepare (buy fishcake paste already made) and leftovers heat nicely.  If you have any veggies on hand such as carrots or beans, mince a small amount and toss them into the mix.  Fishcake paste from Hilo (Amano brand) is white and slightly sweet; Chinese fishcake paste you get in Honolulu is gelatinous gray and savory.  I've used the recipe below with both types of fishcake paste, and both taste great. 

click on recipe title for printable recipe
Fishcake Patties

     1/2 lb fishcake paste

     1 lb imitation crab, shredded

     1 egg

     1 tbsp sugar

     1 tbsp mirin

     2 stalks green onion

     1 can water chestnuts, diced

     1 c panko

Combine all ingredients except panko.  Using an ice cream scoop, drop ball of mixture into panko.  Coat well.  Flatten.  Fry until golden brown.

The panko step is very important if you want to keep the fishcake off your fingers.  Mom never did the panko step, and I remember her constantly wetting her fingers to minimize the sticking.  Of course, then she had the greater problem of keeping the water from her hands from dripping into the hot oil.  This is NOT a declaration that I am smarter than Mom (she might be reading this).