Monday, August 13, 2012
Thursday, June 14, 2012
REGISTER TO ATTEND FREE HERE!
Giant Eagle Saturday June 16, 2011
Just in time for Father's Day, we have a fun menu for dad or anyone special in your life! Hope to see you there!!
Wednesday, February 22, 2012
Saturday, January 28, 2012
We taped two episodes, but tonight is the one featuring Chef's Morimoto and Symon and it's a tailgating theme! Just in time for my Giants to win the Superbowl next week! (Please, don't be so serious, if you are a fan of another team, just wish us well and rep your team in the comments ... us NFL fans can get along, right? pass me a beer lol). Speaking of, Alton introduced me with a bit of a smirk saying I was a Giants fan. At the time ... our team wasn't doing so well, but I'm no fair weather friend, so I repped BIG BLUE. Now, we're going to the Super Bowl...so HA, Alton! HA HA HA! I don't think he likes me and it's ok, sometimes you don't have to do a thing to be disliked, it's just that way. We met years ago and he was stiff and remains stiff lol. I don't take it personal. He won't be the first person looking down their nose at me in life. I kill 'em with kindness. Ever work with someone you can tell doesn't like you for no reason? You did absolutely nothing to them? Then, we have something in common. LOL. We all ended up having a great time though and I still adore him. I'm crazy, huh?
It's right across the street from a gas station, I had the taxi wait there and ran inside. Look at the fun waiting sign on the door ...
I love places with crowd control issues, means something good is going on inside. I've been to Hawaii many times, but I've only been able to enjoy poi there once, so I was determined to get it again. Never had it? Here's a sign up in the restaurant telling you why you should ...
I asked the driver if he wanted anything when I went into ONO. He said no, but on the way to the hotel I could tell he wished he'd said yes. It was perfuming the whole cab. Ok, so I go into a classy hotel (and this happens all the time) with a tray like this and people stare. Look, I like room service sometimes, the variations on the Caesar Salad and Eggs Benedict with salmon are a joy, but when in Hawaii ... c'mon now ...
I sat on the balcony and tore up my Pork Lau Lau...
That's the Pork Lau Lau on the right. Then next to it on the left? More pork, don't judge me please. If you've never had lau lau, try my quick and easy recipe using ground pork. I call it Pork Stuffed Collard Greens. Authentically it's made with pork shoulder (butt) and taro leaves. The latter is hard to get in the upper states and the former takes longer. So I make some creative changes to get to the same finish line. Nothing is better than the original though! Sometimes we just want to eat and eat fast. give it a try!! Take a look inside ONO's version...
Seriously, I really did just get a little mouth water action looking at my own pics. If you've never had this, it's a must try. It's salty, and porky and yummy.
Geez. I'm writing this on an empty stomach, not smart. Ok, look at my poi!! I love to cut the density and texture with salmon lomi, it's salty and has an acidic bite, prefect match for the thick texture of poi. Again, I have a recipe for it, I call it Sunny Lomi Salmon. I don't make poi, ingredients are hard to source, but I love the lomi I make with steamed white rice. A friend of mine made it and served it with chips and crostini. Pretty darn good.
That's a kind of stew in the back on the left there. I ate it all the night before judging more Hawaiian food...pretty happy to do that! Thank you so much for watching. Can you imagine that you along with so many others add up to me having a job? I can and I do everyday. Pretty cool relationship we have and chances are, we've never met. That's why if we do, I will surely tell you thank you.
Friday, December 2, 2011
Crazy. Okay, so here goes addition to the recipe for my Double Chocolate Bread Pudding with Bourbon Whipped Cream:
6 tablespoons butter, cold and cut into small cubes
2 tablespoons flour
1/2 cup brown sugar
1 cup pecans, chopped
1/2 teaspoon cinnamon
1 teaspoon maldon salt
In a medium bowl combine butter and toss with flour to coat all sides of the butter. Then add brown sugar, pecans, cinnamon and salt. Mix together with your hands to get butter to blend into all the ingredients. Sprinkle evenly over the top of the dish.
Then, continue with the recipe as is, baking it and topping it with the Bourbon Whipped Cream! See, you really get some inside stuff here :-). I taped this episode earlier this year, so I cannot remember if I even allude to the missing topping, but there it is for you and I really, REALLY suggest you try it :-)!!
Ok, please spread the news!! It's the last new ep of the year and I wanna go out with a bang! :-)
Cooking for Real!!! Sugar, Pumpkin Pie Spice and Everything Nice!!
Saturday at 8:30AM and Monday at 3PM
Ok, now here I go on GMA ... a quick note, it's live TV so I accidentally said Mother's in New Orleans puts
fruit "juice" in their bread pudding, I meant to say fruit "cocktail". :-)
Ok, here goes... several things are in the video, but the star was my Cinnamon Toast Pudding!