Category Archives: Food

Island Ono Poisson Cru

Posted on June 16, 2017 by admin
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 What exactly is Poisson Cru?   It was time to wake up early once again to be a part of Kitchen Creations with Hawaii News Now.  Today, we decided on making the dish, Poisson Cru.  What exactly is Poisson Cru?    Poisson Cru is known as a popular Tahitian dish, in French Polynesian, this literally translates to "Raw Fish".  It's something we used to have on our menu at Tiki's Grill & Bar right before ahi poke became a really big thing.  This dish is marinated in lemon or lime juice until the surface of the flesh becomes tightens up a bit.  About 5 minutes later, mix with coconut milk and diced vegetables.    We used some local sweet onions, tomatoes, limu and Kahuku Sea Asparagus from Dr. Sun's  Olokai Farms added that nice bit of texture.   [caption id="attachment_8135" align="aligncenter" width="227"] Honolulu Magazine Cover showcasing Dr. Sun from Olakai Farms.[/caption] Created to be a very easy and quickly ready to serve dish perfect for any time of the day.  With summe... Read more

Pappawha?

Posted on June 16, 2017 by admin
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    There are so many variations of noodles and while appearing on the Kitchen Creations of Hawaii News Now for our June segment, I got to pop that ingredient in our dish we were preparing.  Sure I talked about the bolognese sauce, but you reflect afterward and thought people might want to know a little more about the Pappardelle noodle.   Pappardelle[papparˈdɛlle] (sing.: pappardella) are large, very broad, flat pasta noodles, similar to wide fettuccine.[1] The name derives from the verb "pappare",[2] to gobble up. The fresh types are two to three centimeters ( 3⁄4–1 in) wide and may have fluted edges. Dried egg pappardelle have straight sides. It originates from the region of Tuscany. {Wikipedia}   [caption id="attachment_8152" align="aligncenter" width="500" class=" "] photo credit: Ivonnewierink[/caption] The Pappardelle noodle is a great noodle to mix with any meat, especially venison as it adds substance and texture to the final dish, thus utilizing the meat to its full potential.  So the next time ... Read more

Irish Day at Pearl City High School

Posted on April 24, 2017 by admin
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  It was a great day to spend with the students of Pearl City High School getting ready for Irish Day!   We talked about all the things needed to run a kitchen.  Menu planning, the cost of items, execution of our plan, and overall life as a chef.  I'd like to thank their teacher Shawn Kimball for having me and letting me be a part of their day!  As you can see from the above picture shared by their teacher, they did an outstanding job! #FutureChefs  [bctt tweet="Help be a part of building our #Future culinary minds!" username="tikisgrill"]   ... Read more

Food to Write Home About

Posted on March 11, 2017 by admin
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Something to Write Home About  My friend and boss Bill Tobin wrote a book. The title, Food to Write Home About is Bill’s answer to the sort of comment he sometimes comes across in on-line reviews. Anyone who knows Bill and his passion for the Hawaii culinary scene could imagine his reaction when he scrolls down to see: “The food was OK, but nothing to write home about”. When you’ve come to appreciate the quality and variety of Hawaii’s cuisine like Bill has, something like that could get under your skin. It’s a testament to Bill’s character that from his frustration came inspiration and not surprising for Bill, action. Along with his coauthor Brian Berusch, Bill has set out to tell the story of his culinary evolution in Hawaii. Each of his stories comes in the form of a letter home to his mom and he uses many well-known local chefs to illustrate each culinary revelation along the way. Twenty-one of Hawaii’s top chefs are featured along with a recipe from each chef.   I was honored to get a keepsake copy of the book, my reward... Read more

Who Are You Calling a Fruitcake?

Posted on December 11, 2016 by admin
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  Not Your Granny's (Or My Mom's) Fruitcake In mid-October, I appeared on Kitchen Creations to make another Betty Shimabukuro recipe. This time, it was for her popular "spice cake," a.k.a. that most dreaded and ridiculed holiday pastry of all--fruitcake. In her article in the Honolulu Star-Advertiser, she jokes how she brought the fruitcake to work, called it a spice cake, and watched it disappear. Since the holidays are right around the corner, I thought it would be fitting to revisit this TV segment, and set the record straight about fruitcake. Now, I don't have the normal aversion to this pastry that some people seem to have, in large part because my mom used to traditionally make it for the holiday season--like I mention in the video, giving out fruitcake was the 70's housewife thing to do. Betty's recipe calls for brandy, and you can substitute whiskey for this, but all the alcohol will cook out. The brandy is to add flavor, but will also help the cake to rise, because alcohol evaporates at a lower temperature, which ma... Read more

KITCHEN COMMANDMENTS! – 10 Tips to Help You Cook Like a Pro

Posted on October 25, 2016 by admin
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            “Of course, everyone knows that.” It was just a good natured tongue-in-cheek jab from Grace Lee, host of the Kitchen Creations segment on Hawaii News Now Sunrise Show. My off handed comment had begged for a little sarcasm. She made a good point. I was mixing up the batter for Banana Andagi and mentioned that the recipe emphasized not to over-mix. When I added “cuz then you can activate the gluten in the flour - right” I made it sound like something so obvious it hardly needed saying. [embed]https://www.youtube.com/watch?v=75KYqb8odng&feature=youtu.be[/embed]  While it’s something a trained chef would definitely know, someone with a little less kitchen experience might still be wondering why their cakes always come out tough and chewy. It got me thinking about what other basic kitchen know-how has been buried under piles of microwave meals and fast food wrappers. Here are 10 great tips to get started on the right foot. 1. Don’t Over-Mix the Batter - See above if you... Read more