Lomi Lomi Salmon

Great side dish we ate on Sat night from the Big City Diner in Honolulu, Oahu

Lomi Lomi Salmon

Lomi means massage in Hawaiian and you'll see how that name applies to this recipe.

Ingredients:
8 oz. salted salmon filet
fresh tomatoes, peeled and diced
1 medium Maui onion or any mild onion (substitute 3-4 thinly sliced green onions)

Preparation:
This is the most basic recipe for Lomi Lomi Salmon. Additional ingredients can be added based on personal taste.

Wash hands thoroughly. Shred the salmon into small pieces with your hands. Add onions and tomotoes. Massage this mixture with your hands until all ingredients are broken up and thoroughly mixed. Chill. (You can actually add 6-8 ice cubes and chill.)

If you can only find unsalted salmon, rub the salmon with rock or kosher salt and let stand overnight. Rinse thorougly and soak in cold water for at least one hour, changing the water several times. Also, lox can be substituted for fresh salmon if you cannot locate a salted salmon filet or do not wish to salt your own.

Hawaii 2010

While I was in HI last week for my 40th we had some amazing food! The Shrimp Shack has awesome spicy garlic shrimp!

The Big City Diner has a killer kimchee fried rice that is a must. Sam Choy's restaurant is also a must, we had the most amazing, biggest, yummiest, juiciest, oysters I have ever had there.

While at the Big City Diner my hubby got a yummy dessert, here's the recipe:
HAUPIA RECIPE

Sweet coconut cream custard cubes are a favorite Alii Luau dessert.
Yield:1 regular baking pan

INGREDIENTS
Coconut Milk, 2 each 16 oz cans
Water, 3 cups
Cornstarch, 16 oz
Sugar, 1 cup
INSTRUCTIONS
1.
Mix 2 cups water with cornstarch. Set aside.
2.
Bring coconut milk, sugar and remaining water to a rolling boil on high heat.
3.
Pour cornstarch mixture into boiling coconut milk and cook till mixture thickens, blending with a whip.
4.
When mixture is smooth and thick pour into a clean baking tray.
5.
Cool to room temperature, then chill until cold.
6.
Cut into 1-inch squares.
7.
Serve on ti leaf lined trays

JA Henckels & cooking classes

So my hubby opened a set of JA Henckels we got for a wedding present 5-6 years ago. Our anniversary was on Sat and we had never opened them. We were saving them since we already have a nice set of Henckels and I didn't want to open them until we bought our new house. Well come to find out our new set is for Professional Chefs! I couldnt believe it, what timing. Needles to say I am using them now. Everything happens for a reason they say....They are much heavier than the older Henckels but very nice. It will take some getting used to but I think I will do just fine. I am hoping to use them for the catering gig on Sat night but if not, I will definitely be using them in 2010 in the classes I am assisting with the Chief Chef Don Heiser. www.firehousegourmet.com Our first class is Valentine's Day. Sign up now!

I am officially working as a caterer!

I am so excited. I was offered a position with a caterer earlier this week and I proudly accepted. My first event is a private party here in Encinitas on Dec 12. I cannot wait. These last few years of volunteering at the awesome San Diego Bay Food & Wine Festival has paid off and I didn't even expect it. That's the best part. It was a great surprise. Thanks so much to Michelle Metter and Ken of the festival. I really appreciate it. Have a nice weekend and have fun cooking!

San Diego Bay Food & Wine Festival & More.....

Hello all. Wow! What a wonderful and fun long weekend! I volunteered at the San Diego Bay Food & Wine Festival again this year. I have done it since inception and absolutely love it. I acted as Sam The Cooking Guy's sous chef on Thurs and assisted the Top Chef All Stars on Fri. Good to see Chef CJ and Chef Brian Malarkey again! They are a blast every year! Thank you to Michelle and Ken the creators. You have brought out the foodie in me! I love it so much I am embarking on a new career in catering. I reconnected with two other volunteers last week who cater on the side. I look forward to assisting them some time in the near future. I am also in the process of being mentored by the famous Chief Chef Don Heiser of the Firehouse Gourmet. It's been about a month now and I have already learned a lot. Follow him on Twitter @firegourmet. He is starting classes the first of the year in which I will be assisting. If you would like to see the class schedule please let me know. We would love for you to join us. I also just got home from my first interview with Dream Dinners in Carlsbad. My second interview will be next week some time, please wish me luck. Thanks! I am cooking this year for Thanksgiving and Can't wait. I am using a recipe from Anne Burrell for our turkey. Have a safe and Happy Thanksgiving!

Julia Child's Beef Bourguignon

So I made Julia's Beef Bourguignon the other night. Wow! Is all I can say, it was sooooo much work but man was it delicious. It DOES take hours to prepare and make. I highly recommend it to anyone who hasn't had it yet. Here is the recipe. http://abcnews.go.com/GMA/recipe?id=822280 Have a great holiday weekend!

Thee Bungalow presents Julia & Chef Paul

I am a Just My Ticket member and I just received this offer from them: enjoy a great evening of fine dining as Thee Bungalow presents Julia & Chef Paul, a 3-Course Tribute for only $29.95 to Julia Child from "Mastering the Art of French Cooking". Julia's recipes will be created by Chef Paul and served in a 3-course menu from September 1st through Sept. 12th. Thee Bungalow
Just My Ticket