Daiso Microwavable Bowl

This microwaveable bowl has become our favorite to use whether we need to heat up something or not.  Both Landon and Wendell asked me to pick up another one, so now we have three.

 

I think it's the depth that we like.

  

Banana Lumpia

Awhile back Wendell's friend gave him a bunch of bananas.  They were very firm and a bit tart.  I wasn't really sure what to do with them so I made banana lumpia.  They actually came out good, but to spare myself the calories, I gave most away.

I sorta followed the recipe from the TastingTable site.  Cut bananas into quarters.  Roll in brown sugar and wrap in lumpia wrapper.  Fry in oil.

 

   

 

Wendell's Shrimp a la Plancha

Wendell saw this recipe in this week's Crave section of the Star Advertiser and whipped this up the other night for dinner.  It was yummy.

 

INGREDIENTS

Yield:4 appetizer servings, 2 to 3 entree servings

• 1pound extra-large shrimp, shelled, split and deveined
• 1tablespoon extra-virgin olive oil (preferably Spanish), plus 2 to 3 tablespoons for greasing
• 2tablespoons minced flat-leaf parsley
• 2 to 4garlic cloves, peeled and crushed with the side of a knife
• 1teaspoon pimentón (optional)
• Coarse sea salt and freshly ground black pepper
• 2tablespoons brandy or sherry (optional)
• Lemon wedges, for serving
• 
  

  PREPARATION

  1. Step 1

     Place the shrimp in a medium bowl with 1 tablespoon olive oil, 1 tablespoon parsley, the garlic, pimentón (if using) and salt and pepper; toss to mix. Let marinate for 10 minutes while you heat the griddle.

  2. Step 2

     Heat your griddle to high heat (500 degrees). If using a gas-fired griddle, set it to high. If using a freestanding griddle, the flat side of a grill pan or a large cast-iron skillet, heat it on your stove over high heat or over a direct fire on your grill. To check the temperature, shake a few drops of water onto it. When properly heated, the water will evaporate in 1 to 2 seconds. Drizzle the griddle with olive oil (start with 2 tablespoons, adding more as needed) and spread the oil around with a spatula.

  3. Step 3

     When ready to cook, spoon the shrimp onto the griddle in a single layer and cook until browned underneath, 2 to 3 minutes per side.

  4. Step 4

     If using the brandy or sherry, carefully pour it over the shrimp and cook until evaporated. For high drama, touch a lit long fireplace match or butane match to it to flambée it.

  5. Step 5

     Transfer the shrimp to a platter or plates and sprinkle with the remaining 1 tablespoon parsley. Serve with lemon wedges.

Ross Buys

Here are my Ross buys from this past Tuesday.  

The formatting here is different from usual because unless I do it how Blogger wants, it gives me a bad time and gets me all huhū. 😡.   So after three tries, I gave up and just went with the flow.  

I already have three of these, but I like it a lot so now I have four.  It was only $3.99 (like half price, 'kay).

This was the last bag and was kinda bust-up but I got it anyway.  It was $2.99.

I love glue in small tubes and this is a good one.  $3.99.

These were $3.99 each.  I texted Landon while I was at Ross and asked if he was interested.  He said they all looked good so I got um all.  He tried the pickles so far and he said, "Mmmmm, real good!"

This was $3.99.  Can you guess what I'm gonna make with it?  You're right!  Chicken Anchovy Olio!

This is for Wendell.  I got it at Kahala Ross.  Hawaii Kai only had it in 10 pounds.  It was $4.99.

After trying a cup of this, I liked it so much that I went back for another box.  It was $5.99.

 

Dd's Seafood Chowder

Uuuuuuuu, this looks so good, but maybe a skosh too hard for me to try make myself.

 

DD'S SEAFOOD CHOWDER

 

6 pc. (21-24 size) shrimp, halved

¼# bay scallops

Salted water as needed

2 TB butter

½ medium onion, chopped

1 stalk celery, chopped

¼ small orange bell pepper, chopped

2 cloves garlic, minced

Salt, freshly ground black pepper

3 TB flour

1 small Yukon Gold potato (optional to peel), ½-inch cubes

3 c. seafood broth/stock**

1/8# salmon,* chopped

Salted water as needed

¼ c heavy cream

2 drops tabasco

Salt, freshly ground black pepper

Garnish: chopped chives

 

In a small saucepot over medium heat cover shrimp and scallops with salted water. Bring to a low simmer.  Immediately remove seafood into ice bath; set aside. Place boiled water** in a 3 cup measuring cup. 

In a medium saucepot over medium heat sautee vegetables in butter 6-8 minutes. Season with salt and pepper. Stir in flour until well incorporated. Add stock into reserved water to make 3 cups. Add to saucepot along with potatoes; bring to a boil. Reduce heat to low; simmer til potatoes are cooked through about 5-6 minutes. 

Add salmon* (I used smoked salmon, added just until warmed through) and simmer until opaque, about 2-3 minutes. Add scallops and shrimp. Stir in cream to heat through. Add tabasco, check for seasoning. 

Garnish with chives. Serves 2.

RIGO

We had lunch at RIGO yesterday to celebrate Landon's birthday.  Everything was ono, although the pasta portions were small for their price.

Melanzane (eggplant, mozzarella, homemade bolognese, fresh jalapeños and melba toast) - $9.00

 

Seafood Paella (manila clams, Kauai shrimp, squid, arborio rice and seafood stock) - $35.00 

 

Chicken Shoyu-Butter Spaghetti (Japanese style shoyu-butter sauce, spaghetti, chicken and mushrooms) - $21.00  

 

Tortilla (spanish omelette with onion confit, potatoes, chorizo, prosciutto and grana padano) - $9.00

   

Carbonara with Portabella Fritto (fresh spaghetti with pancetta, onion, fresh cream, egg yolk, pepper, garlic, olive oil and portabella fritto) - $23.50

Pizza Bismark (pancetta, portabella mushroom, truffle oil, egg, mixed cheese, grana padano) - $27.00 

 

Shoyu Mango

The recent strong winds blew down a few greenish mangoes without harming them too much so I made shoyu mango with them. 

The recipe is really simple.  You heat up 1/2 cup sugar, 1/2 cup rice vinegar and 1 cup shoyu until the sugar dissolves.  Cool and pour over mango.  Add black pepper and chili pepper if you like.

Unfair Pay

Dd's Italian Meatballs

 Easy-looking recipe and looks so good it's making me hungry right now.

ITALIAN MEATBALLS

 

Meatballs:

2 links Italian sausage, casings removed, crumbled

½ # ground beef

2 cloves garlic, grated

1 large egg, beaten

2 TB Italian parsley, chopped

2 TB basil, chopped

¼ c. breadcrumbs

2 TB parmesan cheese, grated

½ tsp. salt

¼ tsp. freshly ground black pepper

Favorite marinara sauce

Pasta, cooked according to package directions, drained

Garnish: chopped Italian parsley, grated parmesan cheese

 

In a large bowl combine all meatball ingredients well. Do not over mix.  Refrigerate 1 hour or overnight. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Using ice cream scoop, scoop out rounded balls of mixture. Arrange on  baking sheet. Bake 20-22 minutes until meatballs are browned and cooked through. 

Serve as main course in marinara sauce.  Serves 2-3.

Coffee and Orange Juice

I recently found out about this drink combination and thought it sounded so weird.  But the We Are Not Martha website (and others) said to "give it a try and you'll be amazed".  So, I had to try.

You make a strong brew of coffee and pour it into a glass of orange juice and ice.  Then you stir.  "Espresso and orange juice together have a complex flavor, but one that really works.", says We Are Not Martha.

Nope, neva work.  No magical combination of flavors for me.  Tasted like coffee + orange juice. 

Wendell took a sip.  I told him he could have the whole thing.  He said, "No thanks."

Wow!

That was fast!  Think I'm gonna fry in my new favorite garlic/anchovy/olio sauce. 🤤

My Mushroom Grow Kit

I like to give away the cool Mushroom Grow Kits from Amazon, but I never tried to grow one myself . . . until a week ago.  I followed the instructions and watered daily, and the mushrooms just started sprouting yesterday. 

I used my macro lens to take this shot.  They're actually not even an inch tall.  So cute!

Nami Kaze

While Kat from Japan was in town, V treated us to lunch at Nami Kaze.  It was my first time there.  The food was ono and I had a great time. 

Da Cat!

 

Summer Berry Salad

  

  

Marinated Eggplant

Salmon on Toast

 

  

Beer Batter Fish

 

Spicy Cauliflower and Broccolini

 

Chicken Anchovy Olio

I made this yesterday and was so stoked when it came out Supah Ono.  R, thanks for the incentive!!

I followed Didi's recipe, but used anchovy paste (two squirts) instead of anchovy and vermouth instead of white wine (closest thing I could find in the cupboard).  

Izsmom, you should try make . . . was pretty easy!  No need have to do the dredging part. Just pat the chicken dry and sear in hot pan, lower heat and cover to continue cooking.  Then set aside.

DD'S CHICKEN ANCHOVY OLIO

 

12 oz. chicken breast, cut into 1-inch cubes
garlic salt, freshly cracked black pepper

½ c flour, as needed

2 TB olive oil
½ (2 oz.) can anchovies

2 TB garlic, chopped

2 TB capers, drained

½ c. white wine
salt and freshly cracked black pepper, to taste

6 oz pasta, cooked according to package directions

garnish: chopped Italian parsley, grated parmesan cheese

Generously season chicken pieces with garlic salt and pepper. Dredge in flour. Brown chicken in oil in a skillet over medium heat.  Drain on paper towels; set aside. 

Into skillet, dissolve anchovies in remaining oil. Add garlic, capers and white wine stirring until reduced completely. Return chicken to skillet; heat through. 

Serve over pasta. Garnish with parsley and cheese. Serves 2.

Dd's Italian Stuffed Zucchini

This looks so yummy!

 

ITALIAN STUFFED ZUCCHINI

 

1 extra-large zucchini, 1# (optional to use 1# smaller zucchini)

Salt, freshly ground black pepper

2 tsp. olive oil 

1 link Italian sausage

¼ small red bell pepper, diced

2 TB onion, minced

2 medium cremini mushrooms, chopped

2 cloves garlic, minced

pinch crushed red pepper flakes

½ tsp. fresh basil, chopped 

¼-1/2 c. marinara sauce

¼ c.  mozzarella cheese, shredded, divided

2 TB parmesan cheese, grated, divided

2 TB breadcrumbs

 

Preheat the oven to 425 degrees. 

Halve zucchini lengthwise.  Scoop out seeds and interior of zucchini (reserving the interior flesh, discard seeds), leave ¼-inch border around edges.

Arrange zucchini shells on baking sheet.  Generously season with salt and pepper. Chop reserved zucchini flesh; set aside. 

In a skillet over medium-high heat brown sausage in olive oil. Break up sausage until browned and crumbly, about 2-3 minutes. Add the chopped zucchini flesh, red bell pepper, onion, mushroom, garlic, red pepper flakes, and salt. Cook until vegetables have softened, about 3-4 minutes. Remove from heat. Remove any liquid.  

Stir in basil and ¼ cup marinara to moisten. Add additional marinara as needed. Let cool 5 minutes. Stir in half of mozzarella and parmesan cheeses and breadcrumbs. Stir well to combine. Divide filling mixture evenly among zucchini shells. Spoon remaining marinara sauce evenly onto zucchini. Sprinkle with remaining cheeses. 

Bake 20 minutes until cheese is melted and slightly browned. Serves 2-3.