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

Amazing artichoke cakes

Christmas countdown!

There are six days until Christmas! This month flew by like a gust of wind! It has been an extremely busy month with work, culinary school, and holiday errands. Thus, with so much going on, it was an enjoyable holiday season.

With all the hustle and bustle in our lives, we’re also dealing with a new COVID variant and an increased surge in cases. There’s a lot going on! Nevertheless, I hope you all found this holiday season to be joyful and memorable.

Winter break begins!

I am officially on holiday break from culinary school. I’m so grateful for this time off. I have two weeks to take care of other things that have been put aside since the week of Thanksgiving. Additionally, I have traditions that I practice before welcoming in the new year (i.e., cleaning the house, brainstorming resolutions, etc.). Whoo! Let’s do this!

Pâtisserie course completed and a new class awaits…

It’s been a bittersweet moment this week as I completed my second course in culinary school. Twenty-four weeks went by like that *snaps*! I began this journey in early July and now, we’re ending 2021. Wow! I’ve learned so much throughout these many weeks that will remain with me for life.

In January, I’ll begin a new 12-week course on world cuisines. Each week we’ll be honing in on a specific country. I’m beyond excited to begin this class. I love trying and eating miscellaneous ethnic foods from around the globe. I’m so appreciative that Hawai’i is a melting pot, full of multi-cultures. Hawai’i has given me a lot of exposure in introducing me to a plethera of cuisines. It’ll be an exquisite experience to make these upcoming dishes in my kitchen. Stay tuned for those weekly blog posts, starting in the second week of January. It’s gonna a voyage of a lifetime!

Hors d’oeuvres vs. appetizers

Before I was introduced to this week’s assignment, I learned the difference between hors d’oeuvres and appetizers. According to my chef instructors, hors d’oeuvres are small, individual dishes that are served before a meal/main course to stimulate a person’s appetite. It’s usually not sharable amongst other people on your table, compared to an appetizer. Appetizers can also be a meal in itself. Huh! Now you know!

This week, I will be highlighting artichoke cakes. I guess this dish, depending on how many batches are made and how many cakes will be served to each customer, can be categorized as either an hors d’oeuvres or appetizer. These cakes were amazing and light. It’s a perfect dish to serve before the main course. It’ll defintiely ignite one’s pallate.

Recipe:

  • 8 oz canned artichoke hearts, chopped and drained (recommended to pat chopped artichokes on a paper towel and kept in the refrigerator overnight so that they can complete dry and absorb any excecss liquid)
  • 1 oz onion, small dice cuts
  • 1 oz red/green bell pepper, small dice cuts
  • 3 tbsp mayonnaise (if you can make your own mayo, even better)
  • 1 egg, beaten
  • 1 tbsp dijon mustard
  • ¼ c panko breadcrumbs
  • Salt, to taste
  • Pepper, to taste
  • Canola oil, as needed
  • Mixing bowls/cups/spoons for mise en place ingredients
  • Can opener
  • Cutting board
  • Chef knife
  • Fork
  • Mixing bowl
  • Sauté pan 
  • Spatula
  • Wooden spoon
  • Food scale

Production steps:

  1. Sanitize kitchen (sink, countertops, stovetop/oven, cupboard handles, phone, computer).
  2. Drain and cut artichokes. Let them dry on a paper towel and store in the refrigerator overnight to completely drain the artichoke liquid.
  3. Wash and cut onions, and bell peppers.
  4. Mise en place ingredients.
  5. Sweat onions and bell pepper in a sauté pan over moderately high heat. Cool completely.
  6. Gently combine artichokes, onions, bell peppers, mayonnaise, egg, dijon mustard, breadcrumbs, and salt and pepper in a mixing bowl.
  7. Form into 3 oz patties.
  8. Heat oil in a large sauté pan over moderately high heat (not too hot, or else the cakes will char).
  9. Add artichoke cakes and cook until golden on the bottom.
  10. Flip and brown the other side.
  11. Remove from the pan and season with salt if needed.
  12. Serve immediately.

Alternatives…

I had a difficult time pan-frying these cakes. Several of them were burnt and did not cook on the inside. I found that the heat on my stovetop was too high. However, because I didn’t know that at the time I was frying the cakes, I decided to bake them in a 375ºF oven as an alternative. I think it worked out better. I didn’t have to deal with oil splattering everywhere.

The week of Christmas

Sending everyone wonderful wishes to a fabulous week leading to up to Christmas. May all your holiday wishes come true. Stay safe, keep yourselves healthy, and take care. Stress less, hydrate, eat nutriously, and remain positive.

Merry Christmas!

FS x

Christmas grindz

Christmas came and went. All we did was eat! The holidays is a wonderful time to gather together with loved ones and enjoy delicious foods together. In Hawaii, we have a mixed pot of ethnicities and that means there’s a variety of foods on the menu, plus the local grinds!

We had our annual prime rib, courtesy of Costco. This dish never disappoints. It’s so tasty! It’s pricey, but it’s worth every penny! Yummy!

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I also made fresh cream corn for the first time. I came across a recipe on Delish.com.

It’s super simple. The following ingredients included:

  • 2 c. milk (I used lactose-free skim milk)
  • 1/2 c. unsalted butter
  • 16 oz. cream cheese
  • 3 bags of frozen organic corn (you can also use canned corn, too)
  • 1 tbsp. organic sugar
  • fresh black pepper
  • garlic salt
  • garlic powder

I slow-cooked it on high for four hours. My Crock Pot did not have the two-hour feature.

We had leftover bacon from our Christmas breakfast, but forgot to add it in afterwards. Also, decided not to add in the green onions. This dish was a hit, nonetheless! Everyone loved it. Guess this’ll be a dish that will be added to the holiday dinner menu! Yay!

Have a blessed New Year’s celebrations. Be safe!

FS x

Christmastime is here!

It’s that favorite time of the year again- Christmas! Boy, did the season fly by! It was a busy season, full of fun and festivities. I hope y’all are having a wonderful season.

I got to check out the new Gyu-Kaku on School Street for lunch last week. I haven’t been to Gyu-Kaku in ages. It was so worth it! I love their lunch deals. It’s so reasonable, and just right!

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My deal came with miso soup and a yummy toss salad. The dressing was amazing! I think it was sesame-flavor.

Ordered the Kobe-style nakaochi rib and flat iron steak. The meal also comes with a drink… fruit punch, ftw!!! And, gotta have the brown rice! All for $11.95. We could even have refills on drinks. How awesome is this deal?!

Oh and those sauces for the meats are AMAZING! Ponzu, teriyaki, and sweet and spicy. Yum!

Can’t wait to try more of their lunch deals.

Have a Merry Christmas! Happy Birthday, Jesus! The reason for the season!

Aloha,

FS~

 

 

Merry Christmas Eve- a perfect posting for the season!

Merry Christmas Eve and Happy Sunday! Almost two months ago, one of my dear friends got married at her dad’s cabin on the lake in Minnesota. We had a lovely, delicious dinner amongst family that I wanted to share. Perfect for the Christmas season.

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On her wedding evening, we had prime rib, with homemade mash, green beans, carrots, and sauteed mushrooms. Yummy! That piece of meat was HUGE! I tried my best to finish it all, but couldn’t. I was way too full. Too bad I couldn’t bring it home as leftovers to finish. Haha, back home to Hawaii.

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Carrot cake for dessert/their wedding cake! Yummy! Haven’t had carrot cake in so long!

What a coincidence, tomorrow we will be having prime rib for our Christmas dinner. Can’t wait! Be sure to lookout for another posting of that soon.

Have a beautiful Christmas with your loved ones. It’s my most favorite time of the year to celebrate with family.

Blessings,

FS~

 

The famous pies are back!

Happy Christmas Eve! Man, is it Christmas again already? Where did December go? It seemed like only yesterday when the month began and now we’re almost through with the year! My, my! I really can’t believe how quickly the holidays flew by. I do hope y’all are having a wonderful Christmas season. It has been tough “soaking” it all in, due to being so crazy busy. Hence, the MIA for a while…

Today, I was busy in the kitchen making dessert. Decided to make my famous tofu-jello pies for Christmas again, with the cream cheese. Apparently, I didn’t remember that I experimented and added cream cheese to last year’s pies, haha! These pies are the best! They’re so light and refreshing. We always enjoying eating them.

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The ingredients. I whipped my own whipped cream, instead of using Cool Whip. I find it healthier- haha!

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Trying this gluten-free pie crust on the right. Hope it’s good! Sounds very healthy.

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Bam! My two favorite jello flavors!

I also made homemade frozen yogurt, using plain yogurt and fresh frozen strawberries and bananas. I also added some agave for some sweetness.

Now… what to make for New Year’s… Hmmm!!!

Merry Christmas! Happy Birthday, Jesus!

Eat, drink (responsibly) laugh, love, and be merry!

_FS x