Wednesday, November 30, 2022

Dd's Escargot

I love escargot, and Dd's looks amazing!



Adapted from Chef Anthony Bourdain*


18-24 snails, rinsed, drained

6-8 medium cremini mushrooms, thinly sliced

1 tsp. butter

1 tsp. olive oil

1 medium shallot, chopped

½ c. white wine

Salt and freshly ground black pepper

1 head of garlic, peeled & separated

1/3 bunch Italian parsley, leaves

½ c. butter, slightly softened

2 TB grated parmesan cheese

Toasted baguette slices


In a skillet over medium heat saute mushrooms in butter and oil 5-7 minutes.  Add snails, shallot, wine, salt and pepper. Bring to a simmer. Cook 15 minutes until completely reduced. Drain; transfer into a mixing bowl and set aside. 

In a food processor combine garlic and parsley. Process until finely chopped.  Add butter; process until smooth. Season with salt and pepper. Combine mixture with snail mixture. 

Preheat oven to broil.  Place snails in a baking dish. Sprinkle with cheese. Broil until butter is sizzling and cheese has browned. 

Serve immediately with toasted baguette. Serves 2-4 as appetizer. 

*Note: Original recipe did not include cremini mushrooms or cheese topping.

Monday, November 28, 2022

$1 Swap Meet Find

Just a quick post ('cause I'm lazy).  Wanted to show off this small shelf unit that I got at the swap meet this past weekend.  It was unassembled (new) in a small plastic bag with only the handles visible.  I'm so glad that I spotted it. 

It actually came with wheels, but I left them off.  I put my "Love" bag in the photo so that you could see the size. 

So score, yah!


Friday, November 25, 2022

Curry at Ross

When I previously blogged about the Thai Curry that I made last month, there was only that one box at the Hawaii Kai Ross.  Now there's more (I didn't take all)!


Wednesday, November 23, 2022

Mapo Tofu Mix

 My sister Geri gave this to me.  She said she got it at Don Q for $6.99.


It's made locally by Lumu's Food.

It came with a bag of Sichuan Peppercorn!

I first fried up onions and garlic in some oil before throwing in a pound of ground pork.  The bowl on the top is some shiitake mushrooms rehydrating in about 1/2 cup of water.  I put about 2 tablespoons of the mix in the mushroom water to dissolve and added it in along with some water chestnuts and green onions.

Finally I added the tofu, some oyster sauce, shoyu and diluted cornstarch/water for thickening.  Came out ono.  Landon liked it a lot. 

A few days later I used the rest of the mix in this Farmer's Breakfast.  That was a hit too!

Monday, November 21, 2022

Jane's Fountain

My brother went to Jane's Fountain on Liliha Street today.


This is what he had.  He gave it a thumbs up 5/5 stars. "Saimin base: shrimp and fish.  Burger: old school.  Open 7:30, perfect for me."

This was his check.  So cute, yah!

Sunday, November 20, 2022

Mam's Meat Pies

Landon picked these up from Mam's Meat Pies awhile back.  I was so surprised when he told me that they were in the Ala Moana Medical Building on the 3rd floor.  It seemed like I had just been there for a doctor's visit and never saw them. 

He picked up two pies, steak pie and mince pie.  They were sold out of the other varieties. They were ono.  I would love to try the Bacon/Egg and the Chicken/Mushroom


Mince and Cheese Pie ($10.00)

Steak and Cheese Pie ($11.00)

Friday, November 18, 2022

Chicken and Shrimp Lettuce Wrap

I wanted to make a lettuce wrap and found a recipe on The Food Charlatan site.  

It came out good, but to be honest, I'm not sure if I'll ever make it again.  It's kinda too humbug for a lazy cook like me.


Wendell and Landon ate it like you're supposed to . . . . on lettuce.  I decided that I wanted it on rice.

I had issues while cooking and needed to drain off excess liquid twice, first after frying the chicken and then again after adding in the sauce.  Maybe I shoulda turned up the heat and let the liquid reduce, but I lacked the patience.



  • 1 pound chicken thighs, chopped into 1/4" to 1/2" inch pieces
  • 2 1/2 tablespoons vegetable oil
  • 2 1/2 teaspoons sesame oil
  • 1 1/2 teaspoons kosher salt
  • black pepper

  • 1 cup minced shiitake mushrooms
  • 1 (8-oz) can minced water chestnuts
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh minced ginger
  • 4 stems chopped chopped onions

  • 1 cup minced shrimp

    For the sauce to go in chicken filling

    • 1/4 cup cold water
    • 2 tablespoons soy sauce
    • 2 tablespoons oyster sauce
    • 2 tablespoons mirin
    • 3 tablespoons hoisin sauce
    • 1 tablespoon granulated sugar
    • 1 teaspoon cornstarch

    For the dipping sauce

    • 1/4 cup warm water
    • 2 tablespoons granulated sugar
    • 3 tablespoons soy sauce
    • 4 teaspoons rice vinegar
    • 1 teaspoon chili garlic sauce
    •  2 teaspoons oyster sauce
    • 1/2 teaspoon sesame oil


      • Heat a wok. Once the pan is very hot, add 1 and 1/2 tablespoons neutral oil and 1/2 tablespoon sesame oil. Add the diced chicken and stir constantly until thoroughly cooked. Season with 1 1/2 teaspoons kosher salt, and black pepper to taste. Remove the chicken.
      • Keep the heat on medium high. Add another 1 tablespoon neutral oil and 1 teaspoon sesame oil. When hot, add in the mushrooms and water chestnuts. Saute for 2-3 minutes. Add in 1 tablespoon garlic and 1 tablespoon ginger and saute for another 1 minute.
      • Add in the cooked chicken, shrimp and the prepared sauce. Lower the heat to medium and cook until the shrimp is cooked.
      • Add green onions.  Remove from heat.
      • Make the dipping sauce. In a small bowl, combine 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 2 teaspoons oyster sauce and 1/2 teaspoon sesame oil. Whisk it together.

      Monday, November 14, 2022

      Dd's Sausage-Stuffed Braciole

      This looks sooo ono, am wondering if I dare attempt trying to make it myself.

      Looks like you pound a flank steak until its thin, spread on a sausage/bread crumb mixture, roll it up, brown and then simmer in a wine/marinara sauce. 

      sausage stuffed braciole




      ¾ # flank steak, cut into 3 - 4 pieces, pounded flat ¼-inch thickness

      Kosher salt, freshly ground black pepper

      1 small onion, finely chopped

      2 TB olive oil, divided

      2 garlic cloves, minced

      1/4 c. bread crumbs

      2 TB kalamata olives, sliced

      2 TB Parmesan cheese, grated

      2 TB Italian parsley, chopped

      2 TB fresh basil, chopped

      ¼# Italian sausage

      12 oz. marinara sauce

      1 plum tomato, chopped

      ½ c. red wine

      Service: cooked pasta, grated parmesan cheese, chopped Italian parsley


      Generously season pounded flank steak on both sides with salt and pepper.


      In a medium saucepot over medium heat saute onion in 1 TB of oil until tender. Add garlic; cook 1 minute longer. Transfer into a mixing bowl.  Stir in bread crumbs, olives, cheese, parsley, basil, crumbled sausage, salt and pepper. Mix well. 

      Onto work surface divide sausage mixture over each steak piece. Roll up tightly jelly-roll style, starting with long side; tie with kitchen string. 

      Into same saucepot, brown meat rolls in remaining oil. Turn, browning on all sides. Top with marinara sauce, tomato and wine. Bring to a boil. Reduce heat to simmer. Allow to 

      simmer 1 hour. 

      Remove kitchen string. Serve with pasta.  Garnish with Parmesan cheese and parsley. Serves 2-3.

      Saturday, November 12, 2022

      Takeshita Dori Crowd

      I took this photo in 2017 in Harajuku.  In light of the Halloween crowd crush in Itaewon, South Korea where 156 people died and a further 198 people were injured, I realize now how dangerous a situation this could've been.


      Friday, November 11, 2022

      On Da Desk

      I drew these with a fountain pen.  No erasing.  No fussing.  Just fun.   


       Here's a really short one-minute video showing some of my references.  

      Oh . . . and also 11/11/2022:  Kherson is liberated!!

      Wednesday, November 9, 2022

      Monday, November 7, 2022

      Simple Pork Ribs

      Landon recently told me that his best friend from high school said that I made the best pork ribs.  I never knew that he felt that way, so when they had a camping get-together this past weekend, I made sure to marinate a batch for Lan to take with him to throw on the hibachi.

      I kept a few pieces and broiled them for me and Wendell.  The recipe is so simple . . .  1 cup ketchup, 1 cup shoyu, 1 cup sugar and smashed garlic cloves.  I posted the recipe 14 years ago here.

      You boil the ribs for about 1 hour, then marinate overnight.  This is a double-recipe amount.

      Saturday, November 5, 2022


      The Spectrum guy was here a few days ago trying to fix our connectivity issue (which we didn't know we had).  Spectrum called and told Wendell that they noticed it!

      The guy was here for around 2 1/2 hours, and we had no internet during that time.  To entertain myself I decided to film and edit an unboxing video of another $1 swap meet find.

      Thursday, November 3, 2022

      Mi Goreng Fried Noodles

      I blogged about Mi Goreng noodles before here.  I decided to kick it up a notch this time because I hadn't had it since Asian Market closed down, so it's been awhile.

      I went to H Mart for the first time last weekend, and that's where I got it from.


      I just fried up some onions, spam, sausage, fish cake and cabbage.  Then I threw in pre-boiled noodles and fried eggs.

      I just seasoned with the seasoning packets that came with the noodles and a little bit of garlic oil that Landon made.  So tasty!