From the monthly archives: February 2010
First there was Kentucky Fried Chicken, then there was Popeye’s. Now, there’s the fried chicken at Sam’s Delicatessen, on Nuuanu Avenue in Honolulu. Every so often, an eatery will take something we all know and love, like fried chicken - something we think can’t get any better – and do just that. Sam’s (a Korean-style barbeque) makes a crunchy [...]
Don’t mess with a good thing, or change is good? I’ve always been a traditionalist when it comes to making guacamole – fresh avocados, tomatoes, sea salt, lime, maybe a shallot or chopped red onion. But all of that changed over lunch one day at the Nordstrom Cafe near Ala Moana Center. I had a seared [...]
I tend to overestimate my level of cooking energy while grocery shopping. I will see what’s fresh or on sale, and develop delusions of grandeur about what I will be cooking up in the coming week. When confronted by the inevitable demands of the work week, though, I will often times turn to what’s convenient which [...]
As we kick off the winter Olympics and the countdown toward the Academy Awards begins, I started thinking about ultimate dinners of celebration - meals that you will not be quick to forget, entrees that will not do well as leftovers or bagged in sack lunches the day after. Several foods fit the bill (Oysters Rockefeller, Lobster Thermidor), [...]
What do you do when you have at least thirty minutes before your flight boards, you’ve had one overpriced, unoriginal boxed sandwich too many, and you’re not in the mood for greasy fare and loud company at your airport’s beer pub/sports bar? If you’re at Oakland International’s Terminal 2 (hub to Southwest), you’ll meander over to Vino Volo, [...]
If you really want to learn how to win friends and influence people, serve up these meatballs, made with rosemary and panko (Japanese bread crumbs), at your next casual dinner party. We stayed home and watched the Super Bowl this year, but I made spaghetti and meatballs for family on the Friday before the game. The leftovers were our [...]
Let me count the ways: You are full of vitamins A and C, as well as potassium. You are high in fiber, and have been to known to aid in digestion. You can be baked in a warm, gooey crisp, pickled in li hing mui (salty dried plum sauce), or chopped up and simmered in a marinade. Trader Joe’s has [...]
Thought I’d leave some photos from the lush and serene Aiea Loop Trail. Have a good weekend everyone!
This is one roll you won’t find at that $100 per person sushi restaurant where the chef tells you what you’re going to eat. But you will find variations of it at most of the long-time okazuyas (delicatessans) in Hawaii. This is the traditional maki (rolled) sushi, and one of my favorite New Year culinary highlights. [...]
The crockpot is a blessing to the working cook’s schedule. I used to have my doubts about throwing chunks prescription diet pills without a prescription of meat, maybe a few vegetables, and some seasonings into a single lukewarm pot, forgetting about it, and then expecting everything to work itself out. But I became a believer after trying [...]
About
I like Zip mins, spam musubi, and the butterfish misoyaki at The Cal. I've never been a fan of the loco moco but, now that I'm 3000 miles from my hometown of Honolulu, Hawaii, nearly everything from the islands makes me salivate. I currently live (and cook) in the San Francisco bay area, and have inevitably fallen in with "buying local" and organically-grown foods. I enjoy recreating the foods I grew up with - recipes that have been handed down from generation to generation in my family. And, as a working home cook, I try to prepare a lot of fast and healthful meals. Part recipe book, part cultural memoire, and travel journal, here is where I document all of my gastronomical experiences. I think of my kitchen as a blend of past and present, and I believe that where we call home is what we serve on our plates. Questions or comments about anything here? Feel free to post your comments directly, or email me at sherry@50thplate.com.
