This is my way of celebrating Thanksgiving: You send me five bucks. I send you five recipes. The Good Neighbor Fund gets your money to help families in need. You get ideas for entertaining your family at the dinner table. I get to feel good.
An imu provides hours of long, slow cooking, steaming and tenderizing foods. All told — much more practical, especially for those who don't have much of a backyard. Or a shovel. The only thing missing is the smoke, but that conveniently comes in bottles.
If there were an American hall of fame for cookies, Hawaii’s entry would probably be the Mountain View Bakery Stone Cookie. Legendary in appeal and somewhat mysterious in background, this ultrahard, oversize, elongated cookie has niche appeal.
Hannah Kawakami is on a cornbread mission. She's tried several recipes, "but none of them are as fluffy and tall as those that we get from Napoleon's Bakery. My little granddaughter loves her cornbread and I want to be able to help her bake it herself."
The holy grail in crockpot cooking is a dish that peaks after nine to 10 hours — a work day plus commuting time. Under this magical scenario you plop the ingredients into the pot in the a.m. and come home to a dinner ready to serve. You are Supermom/dad. Pat yourself on the back.
In 1985 Star-Bulletin reporter Lois Taylor talked Dolores and Richard Lee into sharing their recipe for preparing a turkey in the Japanese ceramic smoker called the kamado. It was a story with staying power. Many, many newspaper readers cut it out and saved it for all these decades.
I like to close out the old year with my wish for the new: Somebody help me. This is the day I list the collection of recipe requests I've accumulated during the past 12 months that leave me stumped. If you have one of these, please get in touch. Anyone who comes up with one wins a cookbook.
Mary Ann Kato's request arrived back in October, but I've been holding onto it as a good idea for the holidays. "Do you happen to have a recipe for pork rib or steak seasoning rub?" Kato wrote. "I would like to have one with Hawaiian salt in it."
Rochelle Wenger e-mailed me a recipe mystery last week, then solved it herself. Normally something like this would pass in and out of my consciousness, but in honor of Thanksgiving (next week -- did you forget?) I'm taking note of the recipe in question -- a stuffing made with cornbread and Portuguese sausage.
I admit a certain fondness for Rice Krispies Treats. Gooey yet crunchy, they somehow encourage happiness. So when Carol Hiroe wrote in search of a recipe for a variation on this all-American treat, I saw a good excuse to make lots, pass them on to my friends and spread the joy.
Last week chef Wayne Hirabayashi of the Kahala Hotel & Resort shared a recipe for the Plumeria Beach House Chinese Chicken Salad. Today we have Part 2 of a pair of requests involving the Kahala banquet menu, this time a fish dish.
A Chinese-style chicken salad is one of those island staples you can get almost anywhere. The salad part is pretty standard: lettuce, chicken, won ton strips. If you want to get fancy, maybe you add some sesame seeds, sliced almonds and a sprinkling of green onion.
Rice is nice, but any fool can push the button on a rice cooker. For a really stylish starch you've got to do dinner rolls. Even if it's a feat you can pull off only on the weekend, you will be a hero.
What's a little fakery between friends? "I used to make a 'mock' crab salad containing crab, cubed bread, celery, etc., to extend the crab," Laurie Sparks wrote. "You refrigerated it overnight and I can't remember the other ingredients.
To prove that good food is well understood across borders and seas, Sharon McKenzie writes from across both: "Last year I was studying at UH-Manoa on exchange from New Zealand, and LOVED the taro poke that was sold by Taro Delight at the KCC farmers market on Saturday. I used to buy it every week and really miss it."
Just got back from a visit with family in Las Vegas. Vegas - a place with so many things to do. Spend money, gamble away money, walk the casinos. Repeat. Everything's big, bright, colorful and distracting.