Category Archives: History

This is what happens when you use Ko Hana Rum to make Karaage Chicken & Waffles.

Posted on October 04, 2018 by admin
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Kohana Rum, Chicken Karaage & Waffles...Oh My! It was time for another visit to the Sunrise Hawaii News Now set.   [bctt tweet="It’s great when you can find locally sourced items to throw into your recipes. #ShopLocal @kohanarum" username=""]  With Ko Hana Rum, they provided an enjoyable ingredient to integrate into a classic dish.  Chicken & Waffles...or as we enhanced it a bit, Chicken Karaage & Waffles with a Kohana Rum Butter Syrup.  (Mouthful, I know...but trust me, it’s simply delicious!)   [caption id="attachment_8241" align="aligncenter" width="370"] Image by Kō Hana Rum[/caption] A little talk story about Kohana Rum.     Manulele Distillers-home of Kō Hana Agricole Rum.  Wait, what’s Agricole Rum? is the French term for cane juice rum, a style of rum originally distilled in the French Caribbean islands from freshly squeezed sugar cane juice rather than molasses. [caption id="attachment_8240" align="aligncenter" width="370"] Image by Kō Hana Rum[/caption] “Cherish... 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

Localicious 2017

Posted on March 20, 2017 by admin
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Eat Local, Buy Local The month of March is a busy one for me with a couple of special projects on the books.  One of them is working with Localicious Hawaii!  They promote  participating restaurants  who are committed to buying local and features a "Localicious Dish".  During the month of March buying that dish supports AG education in our public schools (Veggie U Kit).  Every "Localicious Dish" ordered, the restuarant will donate $1!   Localicious Hawaii is a part of the Hawaii Agricultural Foundation who's mission is: "to support and sustain Hawaii’s agricultural industry by addressing critical needs and services of farmers and the agricultural industry in Hawaii, and by better connecting the farmers with the community and vice-versa. This involves educational and outreach programs in the community, as well as direct marketing, technical, educational and in-the-field support for farmers." Our goal is to at least raise $500, which will go toward adopting a school wanting a Veggie U kit.  The kits will ... 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

Mom’s Homemade Piccalilli Makes a Special Appearance

Posted on November 23, 2016 by admin
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[caption id="attachment_7087" align="alignright" width="720"] Mom's homemade piccalilli[/caption] A couple months ago when I was visiting in Massachusetts I rummaged through my mother's cabinets in her absence to locate a childhood favorite, homemade piccalilli. I was unsuccessful. I simply figured she was slacking on the canning and enjoying life so much! Low and behold this came in the mail a few weeks ago. Piccalilli is relish with green tomatoes, peppers, and onions. My mom would put it on my roast beef sandwiches for bag lunch in high school, and my friends would barter for my sandwiches. I can't remember what I got in return, but more often than not I wouldn't want to trade! For our new Lunch Menu rollout (coming soon to you all in a few weeks!), I'll be featuring my own version of piccalilli, using Mom's tried and true recipe, of course. It will complement our revamped Hawaiian Ahi Tuna Melt Sandwich & Soup. The panini will be made with fresh island ahi tuna salad (dolphin & green sea turtle free and safe), Swiss cheese, the housemade picca... Read more