Frites and Maui Grass Fed Cattle

Ricotta 2

Technique KRON 4
http://www.youtube.com/watch?v=ziKtXl1Yjg0&playnext=1&list=PL403C4CACEB0D0947&index=14

http://www.cookingchanneltv.com/recipes/capones-homemade-ricotta-recipe/index.html

Capone's Homemade Ricotta

Ingredients

• 1 gallon whole milk
• 1 pint heavy cream

• 1 tablespoon table salt
• 1/2 cup distilled white vinegar

Ravioli

Here is Ramsay! I am going to try this....wish me luck.

Sushi?

Chicken Fabrication

Ricotta Gnocchi

Pate

I love it, others don't, but no matter what you say about it, it takes technique!

Its been a while- But Sushi Competition

Pizza night

Pizza! I just ate at some fancy pizza places and was amazed that they were charging about 15-20 dollars a pizza! I felt rather neutral on the subject, but figured that I give it a go and made some pies I've been craving for quite some time. We ate, a total of five pizzas that night; Smoked salmon, bbq chicken, arugala, fennel and dessert. Three simple things to remember when throwing a pizza party is...


Make your own dough

• I like to make a simple dough. The recipe is as follows. 
• 3/4 tablespoon dry yeast
• 3/4 cup warm water
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 table spoon olive oil
• 2.5 cups flour
• 5 tbsp of warm water

• Add yeast, and 110 degrees water together and let sit for about 5 minutes
• Combine salt, sugar, and flour in a food processor and pulse
• Add olive oil, and yeast mixture together, then add into food processor
• Process until everthing looks like parm cheese/dip and dot ice cream
• Stop food processor and add1-2 tblspoons of warm water. Pulse. Stop. Repeat until dough is soft sticky but still comes off fingers.
• Put in big metal bowl and let proof for about 1 hour or until double in size. 
• Punch down and cut with dough cutter in to baseball sized dough pieces. Place in tray with 1 inch spacing in between.
• Homemade dough is a key to pizza success vs pizza failure!

Make your own sauces

•  To make pizza sauce just cut up 3-4 cloves of garlic, add to about 3 tbsp of olive oil, add 1 can of tomato sauce, simmer 10 minutes, add dry basil.
• Making sauce will give that homemade taste and will absolutely impact the taste of your pie

Use a pizza stone

• Stones are a must and should be pre-heated in your oven. Put stone in the oven while the oven is preheating to 500 degrees
• Once stone is preheated, slide your pizza onto the stone in the oven. This is the hard part, but if you heavily flour your pizza slider thing, ( I use a bamboo cutting board heavily dusted with flour) it shouldn't be that bad). If you don't feel comfortable doing this. You could make your pizza on the stone and then place in the oven, but the results won't be the same. 

Remember Dough, sauce and pizza stone! Athough there are other things that make a great homemade pizza, without these you might as well buy pizza from the frozen section or your local takeout. So the next time you make pizza try these techniques out, and be sure to tell a friend about it, you won't be disappointed.

BBQ chicken pizza, with shaved fennel.

Smoked Salmon, cream cheese, ewa sweet onions, capers, Local Italian parsley, olive oil

                                               &

Arugula chicken sausage pizza

Bolognese - Meat Sauce

Two recipes by respected Chefs.

Ramsay



Mario

Pressure - What it's like to work under pressure

These videos are painful, but unfortunately reality for professional cooks

Ono - Hawaiian Deep water fish

Here is a dish that I made at a gathering. We did a similar dish at the restaurant, but it was with halibut. Enjoy the pictures. The first dish is Pan seared ono with cofit tomatoes, and the second one is with basil oil.

Yellow Tail Ahi

It looks easy, but believe me its not. Here is a video how to take apart an Ahi or yellow fin tuna. 

Step 1


Step 2

Aku information

Here is some info on Katsuo or Aku. Enjoy :)

http://www.hawaii-seafood.org/uploads/species%20pdfs/4-Hawaii%20Skipjack%20Tuna.pdf

Aku Sashimi

My Dad Just caught a bunch of fish. Here is a small Aku that I made into Sashimi. My Fav!

Sea Bream

This technique is beyond cool! Check it Out!

Mario Batali Story

Every Chef has a story, here is Mario Batali's

Real Chinese food is not Panda Express! - Ramsay

I love it when cuisine other than French or European food is recognized as brilliant....don't believe me....what does michelin star Chef Gordon Ramsay have to say about it. Watch





PARENTAL ADVISORY FOR FOUL LANGUAGE!

Pasta Night!

Here is some dishes I made for me and the family

Gnocchi

Lemon pepper Papardelle, bacon, tomatos, with poached Egg

Soup - Gourmet

What can I say? It's Gordon Ramsay :)

Watercress


Broccoli

Roasted Red Potatoes

What you will need

1      lb red potatoes
2      tbls olive oil
2      Sprigs of thyme picked (if dried about 1 tsp).
1/4    tsp salt
1/4    tsp pepper
         salt and Pepper to taste

• Rinse Potatoes
• Cut  potatoes into cubes ruffly one inch by one inch by one inch. 
• Toss olive oil, salt and pepper with cubed potatoes.
• Roast on top rack of oven for 30 minutes at 375 degrees.
• Take potatoes out of oven and mix in thyme with potatoes, put back in the oven and cook for 5-10 minutes.   
• Salt and pepper to taste. 

Salumi Salami

The original!!!!!!

Pavlova

We used to serve these at the restaurant with pastry cream and a medley of fresh berries. A personal favorite.

Check out how they are made!


http://www.joyofbaking.com/Pavlova.html

Pie Dough Recipe

 Pie Dough

1 Cup of flour
6 oz of butter (stick and a half)
1/4 teaspoon of salt
1-2 tablespoon of ice water (depending on how wet or dry dough is)

Watch Video :)

Pie Dough Method

I am no Baker, but I do like pies :) here is a helpful video about making your own pie crust.

Local Honey

Honey is one of the best examples when talking about regional cuisine, reason being, your honey is special due to the nectar source in the area.

For example All Hawaiian Honey did a demonstration about different types of honey and their nectar sources. For example

Waimanalo - Nectar source : Banana and Macadamia
Kahalu'u - Lychee and Citrus
Kam Hwy A-5 - Basil and Avacado
Christmasberry - nectar from the plant that has those red berries found at Christmas time.
Lehua - From the lehua flower
Macadamia - From the macadamia flower.

Check out the picks and if you are in Hawaii, go to a farmers market and ask for Linda from All Hawaiian Honey. I would recommend the KCC one on sundays, from 7 am -10am.

Summer time cooking with kids

This is some of the stuff we are making with the kids. The first is my creation the second is a recipie created by the head teacher of the cooking class.

Locally Farm Raised Golden Talapia (Yes they grow and feed them at the school, so no polluted water here), with shoyu brown butter sauce.

Teriyaki style Edamame.

Seattle discoveries

Here is a new French American type of restaurant/cafe. Looks promising its called Luc and its a sister restaurant to Rovers. 

http://www.thechefinthehat.com/luc/

Aku-My New Obsession

Yaki Maki Tamago

This is for my man Josh. Enjoy.

More Fish cleaning

This technique made my head explode the first time I saw it. ;) In a good way

Cleaning Fish

I am cleaning fish so I figured I blog about it. Be careful when doing it. In my opinion medium sized fish are easiest. Small are hard.

1. Use the right knife for the right job.
2. Have a stable work surface.
3. Know what fish you are cleaning.
4. Always cut away from you (rule of thumb).

These are some Places I love to eat at in Seattle

Campagne and Cafe Campagne- of course because I am biased. Campagne's menu has recently shifted to incorporate more Italian type items, but the food is still delicious and the sauces, and certain things on the menu are very French :) (Duck Confit with Duck Frites is an absolute must, anything that says "Braised", and of coarse their PATE which is made in house. Buyah.

Cafe Presse- French Affordable food, get the croque madame and the frites, verts are small salads 

Macrina Bakery- Get the standard bread and heat in oven at 375 for 15 minutes

Sosio's - When I was working at Campagne, we bought produce from this vendor, don't let other things distract you, the fruits are the most magical here, The OMG peaches are out of this world.

Don and Joes Meats -Get Bacon from here, thick cut bacon.

Jones BBQ - St louis style ribs, they actually smoke their ribs rather than just grilling them. Something different.

Upscale, but super nice to go out to.

ZOE- French American, I got to buddies of mine that worked here or are still working there. Solid food, nice portions, and good technique.

Tavolata- Italian, home made pastas, get the Semolina Gnocchi. It's like miniature lasagna but with huge semolina cakes instead of noodles.

Dim Sum- If you are new to dim sum its like Tapas, but chinese. For newbies, get the Char sui hombows (BBQ pork buns) and the sticky rice wrapped in lotus leaves, pork shumai and shrimp dumplings are a must, get a side of chinese brocolli with oyster sauce while your at it. 

Waiters are pushy so eat what you feel comfortable. Don't be intimidated to ask questions and say "No thank you." Also if there is some yelling and shouting, or if you get occasionally ignored, that is typical, (as I tell all my newbies to dimsum, "they aren't angry, they are just communicating and trying to feed everyone at the same time."

Top Gun - Seafood Restaurant

If your in downtown Seattle, Jade Garden is good for dim Sum.

More Gnocchi Video - In Italian

I thought this video would add to the previous posts about gnocchi. The best part it is in Italian.
Buon Appetito

Pork Shoulder

10 hours on small webber about 210 degrees.

Basic BBQ Rub and set pork off to the side, not directly under the coals. Used Kiawe wood or Hawaiian Mesquite.

Gnocchi-My own recipie

1           Pound potatoes russets
1/2        Cup flour
1           Egg Yolk (local medium egg)
1           Pinch of Salt

Makes enough for 2-3 people

Directions

1. Bring water to simmer and place whole potatoes inside
2. set timer for about 20-30 minutes
3. Pull Potatoes out, peel off skin while holding it with towel, and Rice potatoes while hot. (if no ricer use a cheese grater or push through strainer using back of spoon).
4. Let potatoes steam and slightly cool, put egg yolk inside and sprinkle on flour like snow on a mountain.
5. Mix till it comes together and wallah! you got gnocchi dough.
6. * hint if dough is too sticky that means you can add a small amount of flour more, a table spoon or so. But don't add a lot of flour! It makes your gnocchi gummy. No bueno! 

Watch videos on gnocchi for the rest or read other parts of the blog labeled gnocchi.

Buon appetito!

Gnocchi With tomato sauce, finished with cheese.

Sage and brown butter Gnocchi

Both on a Plate with Salad :)

Summer BBQ :) with the Family

Here are some ideas for an All American BBQ.(pictures not featured that we had were summer salad, sweet ice tea, corn bread with black berry preserve, layered jello, Ice cream cake and Kiawe (Hawaiian style Mesquite) smoked meat.) 

Grilled Kiawe Rib Eye with Herb Butter

Grilled Ribeye

Herb Butter

Greens (Kale)

St Louis Style Ribs (First roasted in oven then lightly Smoked with apple and Kiawe Wood. I would smoke these all day, but I don't own a big enough smoker. Only a small Webber).

Sandy's Twice Baked Potatoes

Sandy's Mac and Cheese

BBQ

BBQ Rub-Basic

1 cup paprika
little less than half cup of granulated sugar or brown sugar
4 sprigs Fresh thyme
2 tsp fresh Pepper
1 table spoon sea or kosher salt
1/4 tsp cinnamon
1/4 tsp cayenne
1/4 tsp granulated garlic

Variations
Dash of ginger powder
Clove

Posts Updated

HA!  Hahahhahaahahha.  After procrastinating for a long time, everything has been updated.  Please feel free to check previous posts for embedded videos and stuff!

Spicy Tofu Salad

This is a really good dish. I first had it in  Seattle at a small ramen shop called Samurai Ramen right outside Uwajimaya. My version of it is slighltly different, but the general concept is the same.

Ingredients

Sauce

• 3 table spoons Kochujang sauce (Korean Spicy Miso type of paste). 
• 1 table spoon Seasame seed oil
• 1 table spoon Shoyu (Soy Sauce)
• 1 tables spoon Sugar

Garnish

• Sauted King oyster mushrooms in a little olive oil (They are called Ali'i mushrooms in  Hawaii, Ali'i stands for "King"). 
•  Green Onions 
• Cherry Tomatoes or sweet mini tomatoes

Main Ingredient

•  One block tofu cut in half or into cubes. ( I use locally made tofu in Hawaii, so firmness will depend on preference. I like medium firmness, make sure to drain water). 

Directions

Get tofu and drain water, cube or cut in half. Set aside.
Cute cherry tomatoes into qaurters, and slice green onions.
Mix Sauce together, its okay that its salty because tofu is watery and will balance it out.
Cut mushrooms into pieces and cook with olive oil until meaty texture develops add salt and pepper.

Put together

1. Tofu first
2. Tomatoes
3. Sauce
4. Green Onions
5. Mushrooms Around Plate

Cut or serve and eat :) Look at picture to get better idea of what finished dish should look like.

Risotto

I am kind of new to making risotto because it was only introduced to me two years ago.

What is Risotto? Imagine creamy al dente pasta in rice form. Risotto is a versatile starter or main dish that is exciting and surprisingly simple. There is no real recipe for risotto, just technique. Here is a video by Gordon Ramsey to give you a better idea. I prefer Carnaroli Rice, but Arborio works just as well. Happy eating. :)

Mario's Sage and Brown Butter Sauce

Mario Batali's Sage and Brown Butter Sauce at Foodnetwork.com

Vegetarian Dish

I have decided to create a section that just covers vegetarian options. This is for a good friend of mine that lives in Portland. (She's my suedo Mexican Sister). Here's a list of things that will aid in cooking vegetarian dishes, please read all of them, they are in no particular order.

1. Olive oil- Olive oil is the most versatile ingredient in the kitchen when it comes to cooking anything healthy and vegetarian in the kitchen. While other oils can be used and are less expensive, olive oil is unique in flavor and tastes great with practically anything. For beginners I wouldn't recommend trying it just by itself, but rather adding it with other ingredients to form a sauce, marinade or dressing.  For example:

• Olive Oil and balsamic vinegar- Two parts olive oil to one part balsamic vinegar, with a pinch of salt and pepper. Use this as a marinade or simply as a dip with bread. You can add basil or garlic as well, but these are optional. If you want to emulsify it so that the oil and vinegar don't separate, add a teaspoon of vinegar (you can add more until it comes together) and wisk together in a bowl. Always add salt and pepper to taste.

• Olive oil and garlic- Have a pan on low heat and add 2 tablespoons of olive oil and 2 freshly crushed/cut, cloves of garlic. The pan doesn't have to be really hot, start with a low heat and until you can smell the garlic aromas come out. (Try not to brown your garlic because that will make it bitter). Toss some pasta and some parmigano regiano for a quick meal or add some spinach for a quick side dish. Cook spinach until it slightly wilts, (turns dark green and shrinks), and finish with some salt and pepper. 

2. Salt and Pepper- The most overlooked ingredient in a kitchen. Salt and pepper is the most fundemental and important ingredient when cooking anything, repeat ANYTHING!

• Salt-When picking your salt I like to either use either kosher salt or sea salt. Reason being these two can be added in increments that don't turn your food too salty. When picking up Kosher salt, don't get confused with pickling salt, just by normal kosher salt. Kosher salt kind of looks like regular table salt, but its grains are slightly bigger. 

• Pepper- Buy a good pepper mill that can be easily reloaded. Don't buy the pre crushed because they loose their flavor after being crushed. If you can refill your pepper mill its more cost efficient than buying a disposable one once a week. Also you can adjust how coarse or fine you want your pepper, fine being for smaller items and coarse for bigger ones.   

That's it for now, but these principles can be used for basically anything. 

Tomato and brie sandwiches

This is a classic on grilled tomato and cheese sandwich.

Ingredients.

1. Brie Cheese
2. Tomatoes (vine ripe preferable).
3. Butter
4. Bread
5. Salt Pepper

Directions

-Butter your Bread on both sides add brie and sliced tomatoes in the middle (sandwich your brie and tomatoes and sprinkle a tiny amount of salt and pepper).
-Heat pan on medium low heat and put sandwich down. Wait till brown and flip using two hands.
-Brown on other side
-Presto :)

Check out the grill cheese video to get a better idea.

White Beans and Olive oil

This is a personal favorite. Pre-soak your beans in water perferably overnight or for at least 5 to six hours.

Ingredients

1. Favorite white bean, (lima, navel, fava).
2. Olive oil
3. Fresh Garlic
4. Salt Pepper.
5. Fresh Thyme and Fresh minced Italian Parsley.
6. Touch of Lemon juice


Directions
- Take soaked beans and cover with water. Add a pinch of salt to water. And bring to simmer.
- Simmer beans, till tender (about 15-20 minutes if pre-soaked). Once tender drain excess water and set beans aside.
- In sauce add olive oil and garlic and heat till the aroma of the garlic comes through. DO NOT BROWN GARLIC. It will make it bitter.
-   Add Thyme to garlic oil, and wait till aroma of thyme comes out.
- Gently combine beans with thyme, garlic oil an gently toss.
-Add a small squeeze of lemon juice for brightness and Minced Italian parsley in the end.

This makes a good side dish to fish and pork. 

Bon Apitito!

Age Tofu (Tofu Cutlets).

Hi Liz I hope your reading this one.

This recipe is meant to be really easy and is versatile as a meat supplement. So here it goes. Things you will need. Firm tofu, flour, eggs and very fine Japanese bread crumbs aka Panko (pa-un-ko). If they don't have fine, you can use it, or make it into fine panko via a food processor. Anyhow.

Tofu Cutlets aka Fried Tofu

1. One block firm tofu, water drained and as patted dry
2. Flour
3. Eggs beaten with a touch of water
4. Bread crumbs(Panko)

Directions

- Cut tofu into note/flash card size, about a centimeter thick.

- Dust tofu in flour until lightly coated, dust excess off.
- dip in egg wash
- dip in fine panko.
- Heat pan up and put enough oil where the pan's bottom is covered with it.
- Test pan by touching tofu to oil, it should sizzle.
- Brown both sides and lightly salt after out of oil.

Eat with favorite sauce

I like marinara or Teriyaki.

 Watch video to get better idea of pan frying technique

Ichigo Daifuku (Strawberries covered in azuki wraped with Mochi).

I can't take credit for the Mochi Recipe

Here is the original
Simple Mochi at Recipezaar.com

Recipie

1 cup MOCHIKO FLOUR (do not use any other rice flour, it will not work!)
1 cup water
1/4 cup sugar
 Potato Starch for dusting (You need a lot)

Directions

1. Microwave Mochiko flour, water and sugar for about 4 minutes on high with a microwave safe cover.
2. Very quickly with rubber spatula place Mochi into saturated pan of potato Starch.
3. Cut into desired pieces and make mochi :)

Not impressed yet? Well watch the following video and taste the ICHIGO DAIFUKU! If you love complex desserts this is a sure crowd pleaser. 

Here is how to make Ichigo Daifuku.

(Editors note: REALLY.... REALLY... You have to use THIS video....)

Marinara

Disclaimer (Italian grandmothers and locals, Please don't judge me).

Everyone likes to do Marinara a little differently, but basically it consists of tomatoes, olive oil, garlic and fresh herbs. Here is the basic recipe which you can adjust depending on availability and preference.

Basic Marinara

1. 4 generous tablespoons of olive oil
2. 3 cloves of fresh crushed/chopped garlic
3. Pinch of red chili flake, little less than 1/4 tsp (depending on how hot you like yours).
4. two cans of tomato Sauce (you can use one can but put a little less of everything else)
5.  Generous 1/2 tsp of dried herbs (basil is my favorite).
6. Salt and Pepper to taste.

Directions

• Add olive oil to warm pan, not hot because your garlic will burn. Add garlic and chili flake.Wait till garlic sizzles and smells. Do not brown your garlic, sweat it in the oil or let the garlic infuse. 
• Add two cans of tomato sauce and bring sauce to simmer. Simmer for 10-15 minutes. 
• After ten minutes add dried herbs. 
• Presto :)

Variation- Local Marinara (My favorite method)

1. 4 generous tablespoons of olive oil
2. 3 cloves of fresh crushed/chopped garlic
3. Pinch of red chili flake, little less than 1/4 tsp (depending on how hot you like yours).
4. 1 to two cans of tomato Sauce Depending on how big your spring tomatoes are
5. 6-8 Hamakua Spring Tomatoes (or local cherry tomatoes) cut in half or qaurtered, stemy part removed preferably. 
5.  Generous 1/2 tsp of dried herbs (basil is my favorite). Or 1 tbl of fresh cut basil.
6. Salt and Pepper to taste.

 Directions

• Add olive oil to warm pan, not hot because your garlic will burn. Add garlic and chili flake.Wait till garlic sizzles and smells. Do not brown your garlic, sweat it in the oil or let the garlic infuse. Add Spring/cherry tomatoes and cook until slightly broken down (they will break down more when simmered).
• Add two cans of tomato sauce and bring sauce to simmer. Simmer for 10-15 minutes Or until cherry/spring tomatoes are broken down. 
• After ten minutes add dried/fresh herbs, stir one minute.
• Presto :)

 Rustic Chunky Marinara (preferably for Lasagna, Meatballs, pizza).

1. 4 generous tablespoons of olive oil
2. 3 cloves of fresh crushed/chopped garlic
3. Pinch of red chili flake, little less than 1/4 tsp (depending on how hot you like yours).
4. One can of tomato Sauce 
5. One can of crushed tomatoes

5.  Generous 1/2 tsp of dried herbs (basil is my favorite). Or 1 tbl of fresh cut basil.

6. Salt and Pepper to taste.

Directions

• Add olive oil to warm pan, not hot because your garlic will burn. Add garlic and chili flake.Wait till garlic sizzles and smells. Do not brown your garlic, sweat it in the oil or let the garlic infuse. Add Spring/cherry tomatoes and cook until slightly broken down (they will break down more when simmered).
  
• Add both cans of tomatoes and bring sauce to simmer. Simmer for 10-15 minutes. 
• After ten minutes add dried/fresh herbs. Stir for one minute.
  
• Presto :)

A chef's dream :) - Baskets delivered to your door

If your a foodie, aka connoisseur of food, you already know the importance of utilizing seasonal ingredients local to your area. Well, I bet that you didn't know that there was a service out their that delivers right to your door step! Check out this company called Kula Fields. If your not in Hawaii, ask around or do a local search for a service like this. I plan to invest in this in the near future because I sampled the "small box," and was blown away.

Kula Fields Produce Delivery

Truffles

If you haven't had one, or can't get one because of your geographical location, they sell truffle oil in stores, but the problem is the oil is synthetically made, or in other words it doesn't contain any actual truffles in it. Never the less, the smell will give you a really good idea about what a truffle smells like. I personally believe that truffles taste like how they smell, or basically have an aroma more than a taste. Chow :)

Charcuterie-The beginning

What is it, you may ask? Charcuterie is a broad term for preserved/forced meats. For example dried, salt cured, aged, sausage, aka salami. Or it can be a "forced meat" like pate (meat that has been processed and forced together is the way I like to think about it).

I will post more on this subject but here is a quick video about charcuterie.

enjoy :)


Charcuterie Video(Sorry can't embed)

Omlette-Country vs French VS terrible

Here is a vid on omlettes

1. Country Omlette

The omlette has a little brown on it

2. French Omlette

No brown at all

3. Terrible omlette

Overcooked, dry, and rubbery, or possibly burnt :)

Check out the video that talks about this more in depth via Jacques Pepin.

My Own Creation-Chicken Buns and Snap Peas

A friend of mind told me that I should post pictures of dishes that I actually made to show what kind of food I really enjoy eating on a regular basis.

The dish is carved boneless whole chicken in hom bow buns, with hosin and cilantro. 

 

1. Steamed hom bow buns (see recipe)

2.  Roast Boneless chicken

 

3. Hoisin Sauce and Cilantro Add to bun

4. Peas with drippings of the chicken and a little garlic

 5. Five Spice is used on the chicken

6. Yeast to let the dough rise :)

Chili peppers

Revisited-Gnocchi :)

Check out this cool video!

Ricotta-Make it yourself

I can't believe that you can make ricotta with lemon juice cream and milk. Check out the vid.

Recipe from Gourmet Magazine

2 quarts milk (aka half a gallon)
1 cup cream
3 tablespoons lemon juice
1/2 tsp salt

Steamed Chinese Buns- (aka manapua/char sui bow dough)

I can't take credit for this recipe, Ming Tsai is trully the man when it comes to things like this.

Check it out

Ingredients

Dim Sum Buns:

• 3/4 cup warm water
• 1/8 cup sugar
• 1/2 tablespoon dry yeast
• 1/2 tablespoon melted lard
• 2 1/2 cups sifted all-purpose flour
• 5 tablespoons water

1. Add warm water (110 degrees), sugar and yeast together. Wait till water gets foamy. Add fat, (lard can be any type of solid animal fat, there is also crisco, but if you got butter that will do). 

2. In food processor or by hand, add flour and incorporate until it comes together (like pizza dough).

3. Let rise for 30 minutes.

4. While you wait heat up your favorite vessel for steaming, and after first rise put dough into steamer and let steam for about 10 minutes. Serve immediately.


Ming Tsai's Chinese Bun Dough at Foodnetwork.com

Deboning Chicken Leg

Green Eggs and Ham?

Green eggs, or basically eggs with herbs, is a delicious way to flavor your scramble.

I just made a cilantro egg scramble and it was delicious.

Recipe
1. 1 table spoon cilantro, stem and all finely cut.
2. Three eggs beaten
3. Combine with pinch of salt and pepper.
4. Add olive oil to pan and beat eggs in pan vigorously. When the scramble is 90% cooked pull off and let carry over cooking take over.
5. Bon appetite

Bacon or better yet chicharones (pork crack-lens in Spanish).

Batali Recipie Pasta Dough-Good one

For a light egg pasta this recipe has been tried and has worked. There was some left over flour, but all in all I will definitely use it again. Check it out, it's from the man himself.

Mario Batali's Fresh Pasta Recipe at Foodnetwork.com

Ingredients

• 3 1/2 cups unbleached all-purpose flour
• 4 extra-large eggs

Eggless pasta

Eggless Pasta at Allrecipes.com

Tying meats

Check out video about tying meats for even distribution of meat all around.

Coq Au Vin- Chicken braised in red wine

This guy is kind of nuts. But the video gives the basic idea.

Beef Bourguinon (basics)

This is for my man Karl. The link below gives the basic idea. I will touch up on the subject later.

Chinese Noodles

Pasta dough

Orecchiette dough


How to make Orecchiette Dough(Sorry, can't embed the video)

Egg Pasta Dough

( I know its Jamie Oliver and that he's not Italian nor does his dishes accurately reflect real Italian food, but his explanation about making basic pasta dough is fast and good).

How Pasta is Made

Making pasta with kitchen aide

Hi I know that the Italians make their pasta by hand. But if you prefer making yours using a kitchen aide here is how you do it. This question came up recently and I figured that its good to know how to do it by hand and by machine. Having options are always a plus.

Good luck. (if your Italian, I am sorry if I offended you).

Tortellini

This is how to make tortellini by hand.

Hawaiian Food

I grew up in Hawaii, so naturally I love Hawaiian food. Any Hawaiian food is delicious but I have to say that Young's Fish Market makes some of the best Lau Lau I ever had. There are other places to get good Lau Lau but if your in the area, you can't go wrong with Young's Fish Market. For Hawaiian food in general Ono Hawaiian Foods is another hot spot, but get there early, the line is out the door.

For those of you that don't live in Hawaii, I will post more about Hawaiian food later, but for now check out the menu and it will give you a general idea. (Yes, Hawaiian food is far beyond kalua pig, pineapples and punch j/K, but serious at the same time).

Young's Fish market

Korean delights- Dol sot bi bim bap

 Me and my brother had this dish recently, and I have to say it is now one of my favorite dishes to eat. Basically you have a bunch of ingredients and rice and you mix it all up with the hot bowl cooking everything. Its fantastic if you like textures because the rice crisps up on the bottom of the pot. It's a mean dish.

Check it out if you go to a Korean restaurant its super delicious. For more info ask waiter/waitress to explain what to do (they will probably mix it for you). Let the rice on the bottom sit a little so it can crisp up, this is my favorite part (if not it would just be kind of like a regular Bip bim bop.  The dish is called, dol sot bi bim bap.

Te Maki- Hand sushi roll

Just recently I went to my Uncle's 60th birthday party. On the menu was a wide range of food covering things from the land and the sea. Everything was extremely delicious, but one particular item stood out the most, the infamous Te-Maki or hand roll (te（手） means hand in Japanese and maki(まき (I forgot the Kanji)) means roll). For those who haven't heard of it before its simply nori, sushi rice and what ever you can think of, wrapped in a cone shape for easy handling and munching.

When ever you get one of these it should be obvious that the rice and ingredients in the te-maki are fresh, but even more importantly, the nori should be very fresh and have a crisp to it. Soggy nori = chewy hand roll. Not to say that this is bad, but the difference between crunchy nori and soggy, chewy nori, is huge.

For those of you who haven't had one before, here are a few must dos when eating your first Te-Maki.

1. Once sushi chef makes it. Eat immediately.
2. Order one at a time so nori doesn't get soggy from sushi rice.
3. Who ever is making them should make them quickly, or shinei! (J/K)

Eat quickly, and respect the sushi.

Fresh Pasta Method

Don't mess with Italian women, they know what they're doing.

Italian Food-Different types of pasta

Real Italian food is hard to comprehend if Italy has not been one of your recent destination, or the area where you live doesn't serve true Italian food. Here is a website that displays all types of pasta dishes. It just goes to show that Italian food is more than tomatoes and meatballs.

Italian recipes at italianeating.eu

Ricotta Gnocchi-Recipe

Haven't tried this one, but it looks promising.

Ricotta Gnocchi Recipe at Allrecipes.com