ʻOno and reasonable prime rib

‘Twas the day after Christmas

Happy day after Christmas and Happy Kwanzaa! I hope everyone’s Christmas was splendid and well-spent. If there’s anyone shopping today, may you find the best day after Christmas deals.

Prime rib goodness!

I wanted to share some delicious prime rib we ate for Christmas dinner. My aunt called this hole-in-the-wall joint called Ray’s Café. It’s located in Kalihi, in Honolulu. They are known for their prime rib. The plates were $22 and included a generous piece of prime rib, two scoops of white rice, toss salad, and a side of au jus sauce. Not bad if you ask me.

Mmmm, delightful!

It was very filling. My dad made a pot of gravy, one of my aunts made her famous Mac salad, and I made the carrots Vichy. We paired this with a bottle of Stella Rosa Black wine, my family’s favorite brand. What a meal! I only could eat half of the prime rib. It was very filling.

The dets

Ray’s Café is located at 2033 N. King St. Honolulu, 96819. Their phone number is (808) 841-2771.

Ray’s has limited parking. Street parking is probably your best bet. They only take cash and allow takeout. Best to call in your order because this place gets very crowded.

Finals…

This is the final week of 2021! Let’s finish the year strong!

Let’s get it!

FS x

The spirit of Christmas

Christmas blessings

Merry Christmas! I wish you and your loved ones a marvelous and safe holiday. We’re celebrating small again this year. Similar to other parts of our nation and the world, the omicron variant is sweeping across our island like wildfire. Please be safe and take the necessary precautions.

Today, I’m highlighting the very first dish I made in culinary school- Vichy carrots. I’ve recorded a special demo video that I’m excited to debut.

Unfortunately, I’ve been trying all day to upload the video, but it kept failing. Technical difficulties… I posted the entire video on my Instagram page: https://instagram.com/foodnista.soul.

Instead, I’ve posted a shorter clip of a video prepping the carrots, demonstrating an oblique cut.

Carrots Vichy prep video

Recipe/equipment list

Servings: 4 yields

  • 1 lb carrots, peeled, oblique cut
  • 1 tsp sugar
  • 1 oz unsalted butter
  • Kosher salt, to taste
  • Pepper, to taste
  • Cutting board
  • Chef knife
  • Vegetable peeler
  • Paper towel
  • Sauce pot
  • Water

Production steps

  1. Sanitize kitchen station
  2. Wash and peel carrots.
  3. Cut carrots, oblique cut.
  4. Mise en place ingredients.
  5. Pour cut carrots in a sauce pot.
  6. Fill pot with water.
  7. Add sugar, salt, and butter.
  8. Bring to a boil, then reduce to a simmer until water evaporates.
  9. Plate dish and season with black pepper.
Oblique cut carrots
Carrots simmering in a pot with salt, sugar, and butter.
The final product!

Mele Kalikimaka!

FS x