On The Road ~ To Whistler Canada

We are off to Whistler, I’ve never been, so I’m excited about it.

First stop on the way from Kaua’i is Honolulu, for an overnight before heading out.

Dinner in one of our favorite spots:

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Chef Nobu Matsuhisa, world renowned “New Style” Japanese cuisine.

Beautiful mixed salad with edible flowers

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Eggplant Miso – I always order this one

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Rock Shrimp Tempura – Creamy Spicy Sauce yummm

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Black Cod Saikyo Miso

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Noburestaurants.com

Urban luau: Eat your way through Hawaii

As a big fan of all those mentioned in this article, I wanted to be sure you had a chance to read up on the food scene in Hawaii.

By Mike Albo

What was once “down and dirty” now hosts 15 events and 80 chefs from as far away as New Zealand, Korea and New York City (like Christina Tosi from Momofuku Milk Bar). It’s like the food version of ComiCon.

But something more was at work here. Cooking alongside star chefs were Hawaii’s new wave of culinary game-changers like Ed Kenney, Leanne Wong, and husband and wife team Mark “Gooch” Noguchi and Amanda Corby — local cooks and food activists with new eating establishments (TOWN, Superette, The Mission, Koko Head Cafe) who want to take Hawaiian cuisine back to its roots.

Ed Kenney at his new Superette. Photo: Tracey Wright Corvo

Bibimbap at Koko Head Cafe Photo: Lee Anne Wong

Urban luau: Eat your way through Hawaii | New York Post. By Mike Albo

Pork and Chive Dumplings with Soy Ginger Dipping Sauce

Recipe from:

DUMPLINGS ALL DAY WONG by Lee Ann Wong
Page Street Publishing

Pork and Chive Dumplings with Soy Ginger Dipping Sauce

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1 1/2 lb (680 g) ground pork
1 1/2 lb (75 g) garlic/Chinese chives, chopped 1/4″ (3 mm) thick
1/4 cup (55 g) ground fatback
1/4 cup (60 ml) low sodium soy sauce
1/4 cup (60 ml) shao xing rice wine
2 tbsp (28 g) ginger, finely grated or minced
2 tsp (10 g) sugar
1 tsp (5g) salt
60 round dumpling skins
Chopped scallions for garnish

Soy Ginger Dipping Sauce
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) rice, black, or chinese red vinegar
1/2 cup (120 ml) water
1 tbsp (15 g) granulated sugar
2 tbsp (28 g) ginger root, finely julienned

In a large mixing bowl, combine the pork, garlic chives, fatback, soy sauce, shao xing, ginger, sugar, salt and white pepper. Mix the ingredients until the filling is well combined.

Fill and form each dumpling with a 1/2 tablespoon of pork filling. Choose your cooking method:

Boiled: Bring a large pot of salted water to a boil over high heat. Cook the dumplings in small batches for 2-3 minutes. Drain, serve immediately with soy ginger dipping sauce.

Steamed: Steam on greased parchment paper over a boiling water bath until the filling and dumpling skins are cooked through, about 4 minutes.

Pan-fried: In a small container, mix 2 cups/475 milliliters of water and 2 tablespoons/12 grams of flour until the flour has dissolved into the water and the mixture is cloudy. Heat a small nonstick pan over medium-high heat. Add a tablespoon/15 milliliters of vegetable oil to the pan and place the dumplings in the pan, lined up next to each other and cook until the bottoms turn golden brown, about 1-2 minutes. Add 1/2 cup/25 grams of flour/water mix to the pan; it will react with the hot pan and steam and splatter a bit so as soon as you add the flour/water mixture, cover the pan with a tight-fitted lid. Cook the dumplings covered until almost all of the water has evaporated and a thin golden crust begins to form in the bottom of the pan. Remove the lid and cook until all water has evaporated. Carefully removed the dumplings from the pan, serve immediately.

Deep Fried: Preheat a large pot of deep fry oil to 350°F/175°C. Carefully drop the dumplings one by one into the hot oil, frying in small batches being sure not to overcrowd the oil. Cook the dumplings for 2 minutes, until the filling is cooked and the exterior is golden brown. Drain to a paper towel. Repeat with remaining dumplings until all are cooked, making sure the oil temperature returns to 350°F/176°C before frying the next batch. Serve immediately with dipping sauce.

To make the dipping sauce, mix all the ingredients until the sugar dissolves. Refrigerate and allow to macerate for at least one hour.

Available at a book seller near you $22.99 US; Paperback
Ebook also available.

Cookbook Review ~ DUMPLINGS ALL DAY WONG

Review By: Gloria Cohen

I am really happy to be introducing you to Lee Anne’s new book, she is a delight and works with many of my favorite chef’s and friends in Honolulu. How about planning a dumpling party?

Dumplings All Day Wong

A Cookbook of Asian Delights from a Top Chef

By Lee Anne Wong

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A renowned Asian chef, a finalist on season one of Bravo’s Top Chef, and a judge on The Food Network’s Chopped, provides the basics of creating delicious Asian dumplings any time for any occasion, perfect as a snack, appetizer, or entrée.

Lee Anne’s recipes are easy to follow and are accompanied by beautiful color photos. “Biting into a hot, fresh, juicy dumpling can be a transcendent moment,” Lee Anne says. “This dumpling euphoria is commonly achieved by dining out or ordering in, which is why making them at home for yourself is that much more special.”

Included are chapters that cover choosing the right dough and folding techniques, as well as focusing on delicacies such as Shumai, Har Gow, Wontons, Soups and Baos. Some of the savory original recipes include:
Sweet Corn Tamale Dumplings with Sesame-Avocado Sauce
Chicken Pad Thai Wontons with Spicy Peanut Sauce
Edamame and Sweet Pea Gyoza with Wasabi Cream
Pork and Chive Dumplings with Soy Ginger Dipping Sauce

Click here for a sample recipe:

Pork and Chive Dumplings with Soy Ginger Dipping Sauce

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Lee Anne Wong is a celebrity chef with a passion for Asian cuisine. She was one of the top four contestants on Bravo’s Top Chef. She was also a judge on Chopped as well as a guest on Unique Eats, The Wendy Williams Show, Iron Chef America and Unwrapped. Most recently, Lee Anne hosted a one-hour special called Food Crawl with Lee Anne Wong, on the Cooking Channel, where she searched New York for the best dumplings and noodles. She resides in Hawaii.

Available at a book seller near you: $22.99 US; Paperback
Ebook also available.

Dinner at Home with Chef George Mavro | Enjoy

Via Soffia Wardy “We were recently invited to join our dear friends Gloria and Steven Cohen for dinner, at their home on Kauai. It’s always a coveted invitation as they are lovely people, wonderful cooks, amazing hosts and fellow foodies. This particular evening as we entered their kitchen we were taken by the intoxicating, wonderful aromas and the unfamiliar face behind the stove.”

Read more here and watch the video.

Dinner at Home with Chef George Mavro | Enjoy.

Just Opened: Meatball Hawaii

The fact that Chef Robert McGee opened a place called Meatball is probably the most perfect thing ever. A chef and butcher from West New York making meatballs? And that he’s making meatballs in Honolulu, a decidedly meatball-less city?

Downright brilliant.

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Read more by: Kawehi Haug  Just Opened: Meatball Hawaii – Biting Commentary – March 2014 – Honolulu, HI.

  Just Opened: Meatball Hawaii – Biting Commentary – March 2014 – Honolulu, HI.

We love Meatballs! @MeatBallHawaii

THE KAHALA TURNS 50 IN HONOLULU

Hawaii Governor Neil Abercrombie proclaimed January 22nd, 2014, The Kahala Hotel & Resort Golden Jubilee Day.

As a returning guest of the hotel since the mid 80’s, it’s very exciting to be a part of this years celebrations. When we checked in last week, as the staff says “welcome home”, we were told that in the last five years we had been their guest 22 times, yes our home away from home. The Kahala is a perfect oasis of serenity and elegance, just a short drive outside the hustle and bustle of Waikiki, yet close enough to enjoy the best of both worlds.

We had the honor of being a part of the celebration dinners, held in the beautiful Hoku’s Restaurant, just last weekend April 5th, 2014. The event was called “Remembering the Maile Room” Featuring Kahala Executive Chef Martin Wyss and Hotel Okura Tokyo La Belle Époque Chef Katsuya Yamamoto.

To start we had from Chef Yamamoto: Tomato Gelee ‘Cannelloni’, Dungeness Crab, Mustard Aioli, Sauce Aurore, paired with BANDOL, ROSE’, Domaine Tempier 2012

Next from Chef Wyss: Terrine of Foir Gras & Truffle, Beef Jelly, Citrus & Toast Points, Paired with: SAMOS, MUSCAT, Kourtaki NV, GR

Moving on from Chef Yamamoto: Marinated Salmon Confit with Fennel Cream, Poached Quail Egg, Paired with: VERMENTINO ‘E POVE’ Domaine Maestracci 2010, Corse Calvi, Corsica.

From Chef Wyss, Keahole Maine Lobster Thermidor, Hamakua Mushroom & Asparagus, Paired with VIOGNIER, Freemark Abbey 2011, Napa Valley

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From Chef Yamamoto, Grilled Sirloin with Lemongrass Butter, Beef Jus, Paired with RED ‘WINSTON HILL’ Frank Family 2008, Rutherford.

To finish, from Chef Wyss, Frozen Chocolate Ganache, Grand Marnier, Grapefruit Ice Cream, Paired with ALEATICO ‘CARO LORENZO’ Clenenden Family 1995, Santa Maria Valley.

And Amazing Petit Fours

Congratulations and a big thank you for an amazing event, goes to the brilliant Chefs, knowledgable staff and to Todd Oldham. MAHALO!

At Hoku’s on other evenings, enjoy Contemporary Island Cuisine, melding Hawaiian, Asian and European flavors, renowned for it’s innovative culinary style and service.

For more about this beautiful hotel and this years celebrations, visit www.KahalaResort.com

A hui hou