mmm-yoso!!!

Clearing Out the Memory Card - Revisits to Ono Seafood (Kapahulu) and Tanioka's (Waipahu) and Jiaozi for Dinner (of course)

Just a quick post for tonight!

During our last full day back "home"; we headed out to do some shopping, you know omiyage stuffs. We also went to Foodland Farms in Ala Moana Center and of course ogling the Park Lane Condos. I made the Missus promise if we ever hit it big in the lottery (though it would have to be pretty big), we'd get a place there!

As for grindz; well, it was a rerun of places we posted on many times before. We'd already hit up Fresh Catch, but the Missus was really missing Her favorite poke stop, so we had to go to Ono Seafood. And, I can say, that after devouring the wasabi poke on brown rice; it's still Her favorite.

Ono Seafood
747 Kapahulu Ave.Apt 4
Honolulu, HI 96816

We made a few more stops; then headed back to Ewa Beach....but of course, I had to stop at Tanioka's for our last poke fix.

We got the Hot Alae and the Ahi Limu bowl and ate it when we got back to my In-Laws.

Tanioka's Seafood and Catering
94-903 Farrington Hwy
Waipahu, HI 96797 

Regardless of what the folks who love those "Chi-poke" places in San Diego say.....there's nothing even close to what we have back home.

As is the family tradition my MIL made jiaozi for our last dinner together.

We ate way too much!

And then the next day; after a light breakfast, it was time to leave.....for now.

Though a part of me will always stay here and I'll never forget where I'm from. As the years go by; I've gained a greater appreciation for this special place.

I still shake my head when I think; how the heck this poor kid from Kaimuki, who never left the state of Hawaii until the age of thirty, took a consulting job from a Mainland Firm a few years later. On the way to his first gig in Fort Smith, Arkansas he met his future wife on the first leg of that flight from HNL to LA. Life is funny that way, huh?

Thanks for stopping by!

Today's Cheese Board and then Dinner

I've got a bit of a backlog of posts.....but have been kinda tired.

So, it's just a photo of today's cheese board.

Smoked duck breast and some Foie Gras Pate we picked up in Riquewihr, France. As for the cheeses? Well, right to left; Picco Affine Germain from France, Queso Leonora from Spain, Foxglove from Tulip Tree Creamery in Indiana, and the very popular Red Hawk from Cowgirl Creamery, potent and funky.

For dinner; cumin crusted skirt steak with harissa kale.

Hope you're having a great weekend! Be back tomorrow.

Sometimes........

Sometimes, you just need to take a breath, and enjoy those little things.

Like taking Frankie for a much deserved "frolic".....

And maybe make the Missus pasta....sort of like She had in Emilia-Romagna......no garlic, no onions, very little olive oil......you gotta get a bit creative.

And then you can take a break.....and have a nice cold one.

I'll be back tomorrow with another restaurant and...or travel post.

Thanks for indulging me!

Thanksgiving Day, 2017

We at mmm-yoso!!! wish everyone reading a Happy Thanksgiving Day.  Kirk and His Missus (as well as Cathy and Her Mister) are enjoying non-traditional Thanksgiving Day activities (and meals).  Cathy is writing this post. 

The Mister and I found some good prices on turkeys and sides a few weeks ago.  We couldn't wait and have had our feast.  Of course, a regular side dish is always made and usually consumed as an 'appetizer'. Fresh cranberries weren't even available in the stores yet....but have been purchased for future meals.  The leftovers were wonderful!

The temperatures in San Diego County will be in the 90's today; it will be summer-y, not autumn-y.

You'll be getting a couple of posts about how all of us observed this holiday.

Until then, be safe, enjoy this day of Thanks, family and/or friends, and/or strangers and have a Happy Thanksgiving from the mmm-yoso gang!

And now for a short break in the action.....

It's been a busy year for me and I haven't been able to see my dear friends much this year. At least not all together. But this being "C's" Birthday....well, I just couldn't say no.

And it was such a beautiful day. So, while I still put in some hours at work today, I met them afterwards for dinner. Plus, these are the folks who take whoel roasted pigs to Karaoke and hold Thanksgiving in August, who roasts whole pigs in their parent's backyard. I think "C" wanted seafood......so here's the spread.

So where's the seafood? Ummm, here.....

Happy Birthday C! Here's to many more!

Thanks for indulging me folks!

Recently Consumed - The Numb Nutz Edition

For the two years or so, one of my favorite snacks is this......

These "spicy" peanuts are quite addictive. They aren't super spicy, but also have that "ma" (numbing) thing going on with whole Sichuan Peppercorns used along with dried chilies. It's a nice salty, spicy, and numbing snack. Inevitably I started calling these "numb nutz". I even started giving these away to folks, often telling them, "this snack reminded me of you". A little inside joke.

Anyway, I was wondering what would happen if I actually used these peanuts in a dish. I had a couple of cups of corn and used 1 cup of "numb nutz", doing a quick high heat stir fry. This was actually not bad......

The Missus has me cooking with "la rou" a lot these days. Her favorite prep is simply spinach stir fried using the Big Kahuna with La Rou and Garlic.

I topped it with some shaved gobo. It's Her current favorite; though I think the shaved Brussel sprouts with La Rou might be gaining ground. Heck, I've even done an edamame - orange bell pepper stir fry, that was more of a beer snack....it would probably go well with some numb nutz......

Just playing in the kitchen I guess....

And who you callin' numb nutz?

Happy New Year!

Whew, it's been quite a year. Work has been crazy and we managed to squeeze in four (if you count Vancouver) international trips as well. And suddenly, it's almost 2017.

Anyway, New Year's Eve started as things usually do for me, with last minute trips to Nijiya and Mitsuwa, giving me a chance to check out the Osechi, something that I've done since my first New Year post.

Then of course, I made Nishime.

This year we did something a bit different for New Year's Eve. We decided to go out and have a nice dinner. With the rainy weather we decided to stay close to home and check out the New Years Tasting Menu at Red Card Café. The price seemed quite reasonable at $46 per person and we were pleasantly surprised. We enjoyed our meal.

Red Card Café
4140 Morena Blvd
San Diego, CA 92117

And we stopped for a drink on the way home at the High Dive.

The theme seemed to be Disco and the staff dressed appropriately for that theme. The Missus couldn't stop laughing and folks were having a great time.

High Dive Bar and Grill
1801 Morena Blvd
San Diego, CA 92110

And when was the last time I heard this:

Or this.....

Now where did I put those Angel Flight Pants???

As the year comes to a close, everyone here at mmm-yoso would like to thank you for dropping by and extend best wishes for 2017!

Hauoli Makahiki Hou!

Cooking the Book - Vegetarian "Eel" in Sweet and Sour Sauce, Inspired by Land of Fish and Rice

Yes, you read right...."mock eel"....like really. I've found some time to cook a bit recently and am now going to try to make it through those cookbooks I've got stacked on my coffee table. I've often done riffs on Fuchsia Dunlop's recipes. Her cookbooks hold a special place on my shelves. So when her latest cookbook Land of Fish and Rice was announced, I pre-ordered it.

Being married to someone from China and working with several others, I've noticed something quite interesting; the Missus's Shandong cum Hunan lineage struggles with the sweet flavors of Su-Cai and similar cuisines. As does our former coworker "Lily" who is from Shanxi. Meanwhile "YZ" can't deal with "Yang Rou"....and so one and so forth. Me? I love it all. So while I'm tempted to go for the Dong Po Rou, the Missus wasn't having any of that. While paging through, I found a rather simple recipe that caught my atttention it's called Vegetarian "eels" in Sweet-and-Sour Sauce in the book. I was mainly interested because the recipe didn't use tofu; which would probably have been the easy out. Instead, dried shiitake mushrooms were used.

Of course I adjusted the recipe to suit our (the Missus's) taste, upping the Chinkiang vinegar and soy sauce, adding a bit of five spice, mushroom soaking liquid, and a chili for some heat. And of course, using the Big Kahuna which cut the cooking time to mere minutes. The dish is best made in small batches. Also, do a good job of "scattering" the mushroom while deep frying, otherwise they tend to stick together.

The Missus really enjoys this; the sweet-salty-sour-savory components go together well.

Vegetarian "Eel" in Sweet and Sour Sauce:

10-12 dried Shiitake Mushrooms
About one-fourth of a good sized red bell pepper
About one-fourth of a good sized green bell pepper
Three thin slices of ginger
One medium sized red serrano pepper
Hot Water

2-3 Tb Potato Starch
1/4 tsp Five Spice Powder

2 cups peanut oil for deep frying

1 Tb Shaoxing wine
2 Tb strained mushroom soaking liquid

The Sauce:
1 Tb Shaoxing
3 Tb sugar
3 Tb Chinkiang vinegar
3 Tb light soy sauce
2 Tb strained mushroom soaking liquid

1/2 tsp Dark Soy Sauce (you may also want to try Mushroom Soy Sauce)
1/2 tsp Sesame Oil

- Soak the mushroom in hot water for 20-30 minutes
- Slice bell peppers into thin strips. Julienne the ginger. Cut the serrano pepper in half, remove seeds than cut into strips.
- Remove mushrooms from the soaking liquid, squeeze out excess liquid, remove stems and cut into strips.
- Strain 4Tb of the mushroom liquid
- Combine sauce ingredients until sugar is dissolved
- Combine mushroom slices with potato starch and five spice until coated
- Heat oil and scatter the mushroom, you may need to do in two batches. Fry until slightly crisp and remove from the oil
- Remove all but about 3-4 tb of oil and heat until nearly smoking
- Add peppers into the hot oil and stir fry
- Add Shaoxing, mushroom liquid, and ginger and stir fry until fragrant
- Add the mushroom back into the wok, add the sauce and stir fry until coated.
- Remove from heat and add dark soy sauce and sesame oil. Mix well.

Recently Consumed

I haven't done one of these posts in a while. To be totally honest, work has been crazy busy, so I've been making the same thing over and over for the Missus.

The weather has also been kind of wacky.......95 degree weather in the middle of November had us eating stuff like this.

Salads with pickled eggs; charcuterie and cheese plates.....tomatoes, radishes (though the Missus still can't figure out the deal with radishes and butter), and the like.

Sometimes with a nice glass or two of wine. Our visit to Burgundy really ramped up the Missus's love for wine and I really enjoyed the whites from that area. One in particular that makes an interesting story........more on that in a later post.

Then overnight we got rain and now it seems like fall. Which made the Missus want some Suan Cai Yang Rou. The cooler weather means it's time to start making Suan Cai.

At the end of my smoke session; smoking tri-tip for the Missus's Thanksgiving potluck, I looked through the fridge and found some tofu and cauliflower, which I love smoked. I'd recently purchased some La Rou and decided to do a simple stir fry with vegetables.

That smoked tofu tasted really good in this one. I'll be doing that again the next time I use the smoker.

We recently tried some roasted duck from a newer place....that too will be a future post. It wasn't very good; but for some reason, the drippings had some nice flavor. So it was duck fried rice time.

Funny thing, the Missus wanted all of this for lunch this past weekend. After I returned home from working half a day to catch up on things.

So the Missus got Her wish and I got all of this done pretty quickly, most of it is prep.

Other than that it's been pretty routine. Except for maybe this thing.

One evening I really didn't want to go out and eat....strange, I know. I picked up a chicken breast on the way home....even stranger because, other than for chicken katsu, I'm not a big fan of chicken breast. I could have gone for the easy out....Katsudon, which the Missus would have surely enjoyed, but I decided to just cook whatever. I made a balsamic reduction and did a simple, brined, then pan seared chicken breast with a balsamic sauce.

The thing that was fun was the other "stuff". Having broccoli and cauliflower on hand; I ended up ricing the veggies. I then rendered lardons of bacon using the fat to cook the riced vegetables, with some shallot, garlic, and scallions. Sort like funky fried rice.

It was delicious....though what do you expect......there's bacon in this, right?

Hope you're having a great week!

 

Instant Pot Red Cooked Beef Short Ribs

I'd been waiting a while to post this little recipe. First off, it basically a rehash of my Red Cooked Pork Hock/Oxtail recipe. Secondly, it had been pretty darn hot for a while there. Since it finally feels like fall, the time seems right.

So yes, I did buy one of those Instant Pot 7 in 1 cookers. Mainly because our pressure cooker crapped out a couple of years back and I got tired of spending the entire day making Da Boyz food. I'd rather make the chicken-carrot-rice thing in a pressure cooker. What happened was interesting. I got the Instant Pot during Amazon Prime day for around $69. The Missus loves Her red cooked meats and one weekend requested that I make some short ribs. And so it came to pass....for 8 of the following 10 weekends I made this, only stoping when we left on our trip.

And while this is basically my red cooked stove top/braised meat recipe; there are some differences I made for using the Instant Pot. First off, I ended up reducing the water, because there's very little evaporation, so too much water waters things down. Second, the Missus loves mushroom in this; so why not add the strained mushroom soaking liquid as another layer of flavor. Third, because I wouldn't be there removing scum; after marinated the beef for about 15-20 minutes, I dusted it with cornstarch and browned. The Instant Pot has a saute setting which is great for softening vegetables, but it really doesn't do much for meat. Plus, the pot is quite small and I'd have to do more batches than if I did this on the stovetop. Fourth, the pressure in the Instant Pot is about 11 - 12 psi, versus a conventional pressure cooker, which, if I recall comes in at about 15psi. This means that cooking time takes a bit longer. Also, things are pretty easy with the Instant Pot, when finished you can do a quick release, check, and do another short session if you need to.

This may seem like a lot of steps but it really isn't and is rather quick. It's all about organization. Be careful not to overfill your instant pot!

I enjoy this over noodles; a pseudo niu rou mian for me.

Red Cooked Short Ribs Instant Pot Style:

3 1/2 - 4 pounds English Style Beef Short Ribs sliced to a 1 1/2 - 2" width
12-14 dried shiitake mushroom soaked in 1-1/2 cup warm water
2/3 Cup + 2 Tb Soy sauce
1/3 Cup Dark Soy Sauce
1/2 Cup Dark Brown Sugar
2/3 Cup + 2Tb + 1/4 Cup Shao Xing Wine
5 cloves garlic roughly chopped
1-2 1/2" knobs of ginger smashed
3 Star Anise broken in half
4 Scallions - white part only, roughly chopped
1 piece dried tangerine peel broken in half
1 2-3" cinnamon stick
1 Red Serrano Pepper sliced
1/2 tsp Ground White Pepper
1 Tb Granulated Garlic
1 Tsp Five Spice
1 Tb Ground Sichuan Peppercorn
2 - 3 Tb Corn Starch
1 Cup strained mushroom soaking liquid
2  - 2 1/2 Cups Water
2Tb Avocado or similar neutral flavored oil
1 - 2 Blocks Tofu
6 - 8 Boiled Eggs
Steamed Bok Choy

- Soak the dried mushrooms in 1 1/2 cup warm water
- In a pan rub the ribs with 2 Tb Soy Sauce, 2 Tb Shao Xing, Ground White Pepper, Sichuan Peppercorn, Granulated Garlic - let marinate
- Prep and combine garlic, scallions, and Five Spice
- Prep and combine ginger, star anise, tangerine peel, cinnamon stick, serrano pepper
- In a bowl combine 2/3 cup soy sauce, 1/3 cup dark soy sauce, 1/2 cup dark brown sugar
- Strain about 1 cup of the mushroom soaking liquid
- Dust the short ribs with corn starch and start browning in oil on the stove top in batches.
- Once the beef has completed browning deglaze with 1/4 cup Shao Xing wine.
- Use the fat and liquid from the beef (do not add burnt bits) to the Instant Pot and set on saute
- Add dry ingredients and saute until fragrant
- Add the garlic-scallions to the pot and saute until fragrant and soft
- Add 2/3 cup Shao Xing wine and bring to a boil
- Layer the mushrooms on top of the spice and scallion mixture
- Add the mushroom soaking liquid
- Layer the beef ribs in even layers
- Add the soy sauce mixture
- Top off with water. First using only 2 cups, then more if necessary. Do not use more than 2 1/2 cups. Adjust and mix the beef if necessary
- Cover and set to 45 minutes high pressure
- Once complete do a quick release of pressure. At this point, use a wooden skewer or similar item to determine how tender the beef is. If more time is necessary set to high pressure for 10 more minutes
- Once done, you may find that some of the bones have come out of the meat remove them. You can skim off excess fat if desired. This gives you more room to add the drained tofu and boiled eggs.
- You can put on slow cook for up to 20-30 minutes before serving. Though it's actually better the next day.