Wednesday, January 20, 2010
Tuesday, January 19, 2010
Hole In the Wall
While we were waiting for the food to come up we noticed the middle shop called Le Crepe Cafe and the Gourmet Guy went to check out the menu, he was impressed. On Martin Luther King Day we decided to return to try it out for breakfast. It was so yummy, in fact we started digging in before I realized we forgot to snap a picture to post. I guess we will just have to go back another time and try something else on the menu.
This is Kim and she was so cute and very outgoing in her little shop.
The third restaurant is called Boston Pizza maybe we'll try it out on another trip. The only bad thing about these three places in one spot is the lack of parking which is a very common thing in Honolulu! Whether a diamond in the rough or hole in the wall we found a new place to add to our favorites list.
Shrimp Scampi
Peel the shrimp out of the shells and place the shells in a stock pot.
Boil the shells to make a stock for added flavor.
Dry the shrimp off thoroughly.
Seaon the shrimp with salt and pepper.
Melt the butter in the olive oil.
Add the shrimp and saute on each side slightly until it just turns pink. Remove from the pan.
Saute the onion in the same pan until just tender. Add the garlic.
The stock is added to the softened onion and garlic.
Simmer until reduced by half and thickened.
Add shrimp to the onions, garlic, and broth and heat through.
Add chopped parsley and servc over rice or pasta, with a nice piece of garlic bread.
(Previously posted)
Kerry Stevenson (The Gourmet Guy)
Ingredients:
1 pound jumbo shrimp, shelled and deveined (reserve shells)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, sliced thinly 2 teaspoons minced garlic
1/2 fresh lemon
2 teaspoons finely chopped flat-leaf parsley leaves
Lemon slices, for garnish
Rice, as accompaniment
Directions:
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
Place shells in a sauce pan with a little water and simmer until the water is half reduced.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter and oil to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Add the onions to the pan and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice or pasta.
Monday, January 18, 2010
Soup-a-thon- White Chicken Chili
Wild Rice and Turkey (previously posted)
1 small onion chopped
2 cloves of minced garlic
1 tablespoon of olive oil
1 jalapeno minced
1 4 oz. can of green chiles
1 teaspoon of powder cumin
1/2 tsp. of dried oregano
1/2 tsp. salt
1 1/2 cups of chicken broth
2/3 cup of cooked white kidney beans
8 oz. cooked chicken breast
1/4 cup. chopped cilantro
1/2 cup shredded monterrey jack cheese.
Saute onion and garlic in olive oil in soup pot until tender. Add jalapeno, chiles,cumin, oregano,and salt, saute for another minute. Stir in chicken broth beans and chicken, bring to boil, cover and let simmer for 25 min. stir in cilantro. when ready to serve add cheese.
Wednesday, January 13, 2010
Tamale Pie
Tamale Pie
1 lb. lean ground beef
¼ lb. bulk pork sausage
1 medium onion, chopped
1 clove garlic, minced
1 16 oz. can of whole tomatoes
1 16 oz. can of whole kernel corn, drained
1 16 oz. can pitted black olive, drained, save a few for the top
1 ½-3 t. chili powder (depending on how hot you like it)
1 tsp. salt
1 c. cornmeal
1 c. milk
2 eggs, beaten
1 c. shredded Cheddar cheese
Cook and stir pork, hamburger, onion, and garlic until meat is browned. Add tomatoes, corn olives, chili powder, and salt. Heat thoroughly. Pour into a two quart casserole or a square baking pan.
Mix cornmeal, eggs, and milk; pour over the meat mixture. Top with the cheese. Bake at 350 for 40-50 minutes or until golden brown. Garnish with sour cream and remaining olives.
Potato Salad-the torch has been handed down!
For years this salad was something that my mother was asked to bring to family gatherings, she saw it as a burden but we all loved it so much and no one could make it like her. When she passed away it fell into my hands to try and recreate her salad, at times I come pretty close. Two of my daughters have now also come really close to making "Grandma's Potato Salad" this is Rebecca's latest version. She just made it one day because she was craving it, don't you love it? My mom never used real mayonnaise for this it had to be " Miracle Whip" and she made the dressing by taste rather than by measuring, I have tried to measure it as I have made it so the following recipe reflects that effort.
Grandma Smith’s Potato Salad
16-18 medium potatoes, peeled and cut into cubes
1 medium onion, chopped finely
2 ½ c. Miracle Whip
1 tsp. cider vinegar
1 ½ T. sugar
1 ½ T. mustard
6-7 hard boiled eggs
paprika
salt
Peel, cube, and boil potatoes in salted water. (Grandma always boiled the potatoes in their “jackets” and then peeled them and cut them up the day before she assembled the salad.) Boil the eggs and cool them. Chop the onion up finely. Mix the vinegar, Miracle Whip, sugar, and mustard. When the potatoes have cooled cover with the dressing and the onions and mix together well. Quarter and slice all but two of the hard boiled eggs and gently mix into the salad, thinly slice the two remaining eggs and layer across the top of the salad, salt to taste, sprinkle the top with paprika.
(Note the dressing for her salad was made with Miracle Whip only, mayonnaise does not give the same flavor for her “two day salad.” This salad was always requested by the family! for special occasions.)
Tuesday, January 12, 2010
Pecan Pie
1/2 t. salt
Wednesday, January 6, 2010
Potato Cheese Soup
3 c. boiling water
½ c. chopped celery
½ c. chopped carrots
2 c milk
¼ c. butter
3 c. cubed Cheddar Cheese
Add veggies to boiling water, cook 20 mins or until done. Mix flour with milk and salt and thicken soup. Add butter and cheese and melt. Serve when cheese is fully melted.
Saturday, January 2, 2010
HaPpY NeW YeAr!!!!
My new years resolution is to catch up with my blog! I have been frustrated with my computer because it freezes up on me or due to operator error I have had lots of problems so I just quit. Sorry.
I hope that everyyone had a happy holiday season and that this finds you all well. Be patient I am going to make a few changes and get focused once again, life is so great and I am so blessed I can't afford not to get a record of it.