Friday, October 15, 2010
Monday, October 11, 2010
Las Vegas, Macy's and more...
Wow! What a crazy whirlwind of a week last week. We did end up going to Vegas but was not able to make Bobby Flay's Restaurant. :-( It's definitely on our list for our next trip out there. We did go to a great Irish pub and they had great food, wonderful atmosphere. You can check them out at http://www.vegas.com/nightlife/bars/mcmullans.html The entertainment on Sat night was absolutely hilarious! Great Irish singer. We also made it to our favorite Mexican place we go to annually and of course it was amazing as always, Lindo Michoacan on Desert Inn. Pictures to come.
When I got back I was scheduled to work at Macy's School of Cooking on both Tuesday and Wed. nights. Tues night was canceled upon my return from Vegas on Monday which was disappointing but Wed. was a go. And boy was it worth it, Chef Takashi (http://www.takashichicago.com/) flew out from Chicago for a Japanese inspired class and he was amazing! It was the first time I was able to assist a Japanese chef, I was really looking forward to it. He made a Sweet and Chili Shrimp and Pork Spareribs and they were both amazing. I learned a lot of new techniques and was surprised that he fried the ribs. They were delicious, I made the ribs on Sat night and the shrimp on Fri night at home and they were both a big hit. Both recipes are very time consuming and use a lot of plates as Japanese cooking always does.
(Disclosure: I was asked to write about Chef Takashi by Everywhere and given a gift card to Macy’s for it. The thoughts and opinions expressed above are solely mine)
On Saturday I worked for Chef Bernard again at Macy's. This time it was one of his new gigs, Chef Bernard and the Divas. The Diva this time was Chef Deborah Scott of C Level and Island Prime, she is my all time fav female chef here in San Diego, I was so honored to be there. They made a Brie with Honey Roasted Garlic and Jalapeno Jelly atop a crouton. It was absolutely amazing! She also made her famous Anazasi ravioli with Cascabel Cream Sauce. I was not able to taste the ravioli but the Cream sauce was a amazing. If you are interested in any of her recipes you can ask her for them via Facebook. Chef Deborah also had a surprise for the crowd at the end of class. She brought her first Food Truck, Chop Soo-ey! (http://www.facebook.com/photo.php?fbid=1547633883085&set=a.1480140075782.2063121.1002204132) to the parking lot and everyone got a tour, I am very much looking forward to tasting the treats!
On Saturday after Macy's we attended my friends new show, the Gourmet Experience at the Del Mar Fairgrounds. I made a lot of great new connections, got another catering gig, and experienced new foods and drinks, it was a great fun event! There was a crazy funny mixologist at the end of the day on Sat who was absolutely amazing. Apparently he opened for Guy Fieri in the past. His margarita was very good!
Have an amazing week and remember to live, love, and eat! Happy Canadian Thanksgiving and Columbus Day to all!
When I got back I was scheduled to work at Macy's School of Cooking on both Tuesday and Wed. nights. Tues night was canceled upon my return from Vegas on Monday which was disappointing but Wed. was a go. And boy was it worth it, Chef Takashi (http://www.takashichicago.com/) flew out from Chicago for a Japanese inspired class and he was amazing! It was the first time I was able to assist a Japanese chef, I was really looking forward to it. He made a Sweet and Chili Shrimp and Pork Spareribs and they were both amazing. I learned a lot of new techniques and was surprised that he fried the ribs. They were delicious, I made the ribs on Sat night and the shrimp on Fri night at home and they were both a big hit. Both recipes are very time consuming and use a lot of plates as Japanese cooking always does.
(Disclosure: I was asked to write about Chef Takashi by Everywhere and given a gift card to Macy’s for it. The thoughts and opinions expressed above are solely mine)
On Saturday I worked for Chef Bernard again at Macy's. This time it was one of his new gigs, Chef Bernard and the Divas. The Diva this time was Chef Deborah Scott of C Level and Island Prime, she is my all time fav female chef here in San Diego, I was so honored to be there. They made a Brie with Honey Roasted Garlic and Jalapeno Jelly atop a crouton. It was absolutely amazing! She also made her famous Anazasi ravioli with Cascabel Cream Sauce. I was not able to taste the ravioli but the Cream sauce was a amazing. If you are interested in any of her recipes you can ask her for them via Facebook. Chef Deborah also had a surprise for the crowd at the end of class. She brought her first Food Truck, Chop Soo-ey! (http://www.facebook.com/photo.php?fbid=1547633883085&set=a.1480140075782.2063121.1002204132) to the parking lot and everyone got a tour, I am very much looking forward to tasting the treats!
On Saturday after Macy's we attended my friends new show, the Gourmet Experience at the Del Mar Fairgrounds. I made a lot of great new connections, got another catering gig, and experienced new foods and drinks, it was a great fun event! There was a crazy funny mixologist at the end of the day on Sat who was absolutely amazing. Apparently he opened for Guy Fieri in the past. His margarita was very good!
Have an amazing week and remember to live, love, and eat! Happy Canadian Thanksgiving and Columbus Day to all!
Thursday, September 30, 2010
Laughlin and more...
A couple weeks ago my hubby and I went to Laughlin for a real nice long relaxing weekend. On Fri. night we discovered on accident H2OH! at The Aquarius! From the website: "Kick back and relax at Laughlin’s only open-air restaurant and lounge, located at the Aquarius Casino Resort in the heart of the Laughlin Riverwalk. Offers cocktails, gourmet pizza and other delicious dining specials." It was so good we went back Sat night. The calimari and pizzas are to die for there, the atmosphere is absolutely amazing. http://www.aquariuscasinoresort.com/dining/casual-dining#h2oh
Tomorrow we leave for Vegas for the weekend for our annual Frozen Fury weekend to watch the LA Kings take on the CO Avalanche on Sat. night.
While we are there I intend on Trying Bobby's Flay's restaurant for lunch in Caesars Palace. Every year we try a different restaurant, two years ago we went to Emeril's in the MGM Grand and it was absolutely amazing!
On Wed. next week I am working at the Macy's School of Cooking again, can't wait, Chef Takashi is flying in from Chicago for the class. I can't wait to meet him and work with him.
Coming soon www.thefearlessfoodie.com Stay tuned...
Tomorrow we leave for Vegas for the weekend for our annual Frozen Fury weekend to watch the LA Kings take on the CO Avalanche on Sat. night.
While we are there I intend on Trying Bobby's Flay's restaurant for lunch in Caesars Palace. Every year we try a different restaurant, two years ago we went to Emeril's in the MGM Grand and it was absolutely amazing!
On Wed. next week I am working at the Macy's School of Cooking again, can't wait, Chef Takashi is flying in from Chicago for the class. I can't wait to meet him and work with him.
Coming soon www.thefearlessfoodie.com Stay tuned...
Monday, August 23, 2010
Wednesday, August 18, 2010
Firehouse Gourmet Inc., Macy's School of Cooking & More...
As you all know I am the Sous Chef for the Chief Chef Don Heiser of Firehouse Gourmet Inc. Our last dinner class was supposed to be on Sat Aug 14th for the year. Unfortunately our guests canceled at the last minute and we had to cancel the class. We start again next year in January with new classes including an Asian one the Chief wants me to run. Pretty scary but exciting at the same time! Please keep us in mind still though for private events, we are doing two in December or Christmas parties for clients at his home. www.firehousegourmet.com
In January I also began working for Macy's School of Cooking through a friend I had met along my food journey over the last 10 years. I met Cynthia when I volunteered at the San Diego Bay Food & Wine Festival years ago. It's so much fun! I am now the Sous Chef/Kitchen Asst for Chef Bernard (@ChefBernard on Twitter) of the Marine Room in La Jolla and Chef Scotty of ChileCo. Catering Co. I love both of them and lean a lot from them ea time I work with them! I was just offered to work with Chef Scotty on a more regular basis and proudly accepted. He's not only opening a restaurant next mo. but also an adjoining club. Should be fun! I can't wait to see it.
I attended the Macy's School of Cooking class with Andrea Robinson last mo. and she was awesome. She's one of the chefs who I first saw on the Food Network 10 years ago who inspired me to go on this cooking journey. "Andrea Robinson, one of the country’s leading wine educators, is one of only 15 women in the world who have been appointed Master Sommelier by the prestigious Court of Master Sommeliers. She was the first woman ever chosen Best Sommelier in the United States by the Sommelier Society of America. Andrea also became the first appointed Dean of Wine Studies for The French Culinary Institute in New York City, where she graduated with honors from its renowned 600-hour professional culinary program." From her new site, check it out, she is selling these great wine glasses now. We got one at the class to take home. http://andreawine.ewinerysolutions.com I was so excited to be able to learn from her and meet her in person. Great lady and VERY funny!
I am also in the process of opening an online gourmet food store. I will let you know as things heat up.
Have a great day everyone and remember to live, love, and eat!
In January I also began working for Macy's School of Cooking through a friend I had met along my food journey over the last 10 years. I met Cynthia when I volunteered at the San Diego Bay Food & Wine Festival years ago. It's so much fun! I am now the Sous Chef/Kitchen Asst for Chef Bernard (@ChefBernard on Twitter) of the Marine Room in La Jolla and Chef Scotty of ChileCo. Catering Co. I love both of them and lean a lot from them ea time I work with them! I was just offered to work with Chef Scotty on a more regular basis and proudly accepted. He's not only opening a restaurant next mo. but also an adjoining club. Should be fun! I can't wait to see it.
I attended the Macy's School of Cooking class with Andrea Robinson last mo. and she was awesome. She's one of the chefs who I first saw on the Food Network 10 years ago who inspired me to go on this cooking journey. "Andrea Robinson, one of the country’s leading wine educators, is one of only 15 women in the world who have been appointed Master Sommelier by the prestigious Court of Master Sommeliers. She was the first woman ever chosen Best Sommelier in the United States by the Sommelier Society of America. Andrea also became the first appointed Dean of Wine Studies for The French Culinary Institute in New York City, where she graduated with honors from its renowned 600-hour professional culinary program." From her new site, check it out, she is selling these great wine glasses now. We got one at the class to take home. http://andreawine.ewinerysolutions.com I was so excited to be able to learn from her and meet her in person. Great lady and VERY funny!
I am also in the process of opening an online gourmet food store. I will let you know as things heat up.
Have a great day everyone and remember to live, love, and eat!
Friday, July 30, 2010
Chef Aaron McCargo
Hello all. So Chef Aaron McCargo's Grilled Rib Eye Steak sandwich was absolutely to die for. I think we moaned after ea bite. The following day I made his Grilled Sausage Patties with Peppers and Onions and it was absolutely amazingly yummy too. Have a great weekend and remember to live, love, and eat!
Tuesday, July 27, 2010
Chef Aaron McCargo's Grilled Rib Eye Steak sandwich
http://www.aaronmccargo.com/recipes Tonight we are having Chef McCargo's steak sandwich. I am looking forward to it. I will let you know how it goes. I am waiting on my sun dried tomatoes to rehydrate as I write this. Tomorrow we are cooking for the exchange students from Amakusa Japan. Amakusa is the sister City to Encinitas CA. We are having a BBQ for them and they are going to swim at my chef's home. www.firehousegourmet.com Should be fun! Lately I was asked by a friend if our food was good. She was asking about us catering her 40th birthday party. How am I supposed to answer that and should I not be offended? I would love your feedback. Also, our last dinner of the year is on August 14th! Sign up now online. It's a cigar and wine dinner. Have a great night and live, love, and eat!
Friday, July 2, 2010
Happy 4th of July!
Strawberry & Basil Caipirinha
2 oz. Leblon Cachaça
3 strawberries
3 basil leaves - torn
¼ lime
2 tsp superfine sugar or 1 oz simple syrup
Leblon & Banana Caipirinha
1½ oz. Leblon Cachaça
¾ oz banana schnapps
½ banana
1 oz. coconut water
A splash of lychee syrup* or simple syrup
¾ oz. lime juice
¾ oz. pineapple juice
Peach & Sage Caipirinha
2 oz. Leblon Cachaça
1 fresh peach - peeled
1 tsp of fresh ginger
1 oz. fresh lime juice
1 oz. of simple syrup
1 sprig of fresh sage
Muddle the lime, strawberries, basil and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a strawberry and a basil leaf. Muddle the banana, lychee syrup (or simple syrup) and lime juice very well in a shaker. Add the remaining ingredients and ice, shake well. Serve in a highball glass. Garnish with slices of banana.
*Lychee syrup is the juice from a can of lychees. Place peach and ginger in a food processor and pureé. In a shaker combine the peach and ginger pureé with Leblon, lime, simple syrup and sage. Add ice and shake well. Serve in a rocks glass. Garnish with a sage sprig.
FOR ADDITIONAL FRESH FRUIT CAIPIRINHAS VISIT: WWW.LEBLON.COM
2 oz. Leblon Cachaça
3 strawberries
3 basil leaves - torn
¼ lime
2 tsp superfine sugar or 1 oz simple syrup
Leblon & Banana Caipirinha
1½ oz. Leblon Cachaça
¾ oz banana schnapps
½ banana
1 oz. coconut water
A splash of lychee syrup* or simple syrup
¾ oz. lime juice
¾ oz. pineapple juice
Peach & Sage Caipirinha
2 oz. Leblon Cachaça
1 fresh peach - peeled
1 tsp of fresh ginger
1 oz. fresh lime juice
1 oz. of simple syrup
1 sprig of fresh sage
Muddle the lime, strawberries, basil and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a strawberry and a basil leaf. Muddle the banana, lychee syrup (or simple syrup) and lime juice very well in a shaker. Add the remaining ingredients and ice, shake well. Serve in a highball glass. Garnish with slices of banana.
*Lychee syrup is the juice from a can of lychees. Place peach and ginger in a food processor and pureé. In a shaker combine the peach and ginger pureé with Leblon, lime, simple syrup and sage. Add ice and shake well. Serve in a rocks glass. Garnish with a sage sprig.
FOR ADDITIONAL FRESH FRUIT CAIPIRINHAS VISIT: WWW.LEBLON.COM
Friday, June 11, 2010
Wednesday, June 9, 2010
Saturday, May 1, 2010
Tuesday, April 27, 2010
Tuesday, April 20, 2010
Monday, April 12, 2010
Friday, March 26, 2010
Thursday, March 11, 2010
3 new great food ventures, events coming up
Hello all, wow what an exciting 48 hours in my food world! Yesterday I was hired by my wonderful Friend Cynthia at the Macy's School of Cooking to assist The Famous Chef Rick Bayless for his upcoming class on the 25th of March. I cannot wait! I am a HUGE fan of his. I Can't wait to learn from him! You can follow him on Twitter @Rick_Bayless. He is the Chef/Owner of Frontera Grill, Cookbook Author, and Host of Mexico-One Plate at a Time on PBS. His website is http://www.rickbayless.com/
Then today on Twitter I got an offer to assist my long time wine connoisseur pal via online (although we haven't met in person) Julie Grimes of Eagles Nest Winery at her vineyard on Sat. I cannot wait to meet her and learn from her on Sat.! I am also going to be her Sous Chef later that day cooking yummy pizzas in her outdoor brick pizza oven! YUM! You can check out her website at http://eaglesnestwinery.com/
On Sunday we are going to the Family Winemakers of California where they will feature 200+ wines at Tasting 2010 in Del Mar, 3/14. Tickets are still avail: http://bit.ly/bDvI60 Stay tuned for more food fun! Have a great day and have fun cooking and exploring!
Then today on Twitter I got an offer to assist my long time wine connoisseur pal via online (although we haven't met in person) Julie Grimes of Eagles Nest Winery at her vineyard on Sat. I cannot wait to meet her and learn from her on Sat.! I am also going to be her Sous Chef later that day cooking yummy pizzas in her outdoor brick pizza oven! YUM! You can check out her website at http://eaglesnestwinery.com/
On Sunday we are going to the Family Winemakers of California where they will feature 200+ wines at Tasting 2010 in Del Mar, 3/14. Tickets are still avail: http://bit.ly/bDvI60 Stay tuned for more food fun! Have a great day and have fun cooking and exploring!
Tuesday, March 9, 2010
Monday, March 8, 2010
Paula Deen
I was so sad to find out that Paula Deen canceled her tour here to San Diego. Here's the info.: http://www.pauladeen.com/index.php/pdnew/schedule I was looking forward to seeing her again! It's bacon week on her site this week, check it out http://www.pauladeen.com/pdnew Have a great day and have fun cooking!
Friday, March 5, 2010
Thursday, February 25, 2010
Cannellini Bean Salad
So I am home feeling ill today and I wanted to make something nutritious for lunch. Surprisingly I loved a new salad I found today and it was really easy to make. I made one of the South Beach Diet recipes.
Here it is:
Cannellini Bean Salad
Prep time: 10 minutes
4 Servings
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon minced red onion
3⁄4 teaspoon dried oregano
2 medium cucumbers, peeled, seeded, and diced
1 (15-ounce) can cannellini beans, rinsed and drained
1 red bell pepper, finely diced
Salt and freshly ground black pepper
Instructions
Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.
Nutritional Information:
180 calories
8 g fat
1 g saturated fat
7 g protein
22 g carbohydrate
5 g dietary fiber
80 mg sodium
Here it is:
Cannellini Bean Salad
Prep time: 10 minutes
4 Servings
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon minced red onion
3⁄4 teaspoon dried oregano
2 medium cucumbers, peeled, seeded, and diced
1 (15-ounce) can cannellini beans, rinsed and drained
1 red bell pepper, finely diced
Salt and freshly ground black pepper
Instructions
Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.
Nutritional Information:
180 calories
8 g fat
1 g saturated fat
7 g protein
22 g carbohydrate
5 g dietary fiber
80 mg sodium
Tuesday, February 23, 2010
Jambalaya
So I have been craving jambalaya since Fat Tuesday. Tonight we are having Emeril's Kicked-Up Jambalaya...It's what's for dinner tonight! Can't wait. Have a great day and have fun cooking. http://tinyurl.com/ykt7p6t
Wednesday, February 10, 2010
Tuesday, January 26, 2010
Firehouse Gourmet
Hello all! I am so excited. Today I officially became the Sous Chef to Chief Chef Don Heiser of Firehouse Gourmet. We look forward to seeing you in one of our cooking classes. We also offer catering. Thanks. Have a great day! http://firehousegourmet.com/
April 10th at 5:00pm
The Basics of Wine - or -
The Basics of Wine and Cigars
If you would like to learn to appreciate wine, learn how to taste, select, and understand wines then this class is for you. We will taste four whites and four red wines. We will cover the process of tasting and exercise your pallet so you will begin to know what it is in wines you prefer. If interested we will also cover an appreciation of cigars and take you through the basics of selecting a good smoke just for you.
$45.00
$55.00
April 17th at 5:00pm
Lamb Dinner
If elegant is what you’re after, lamb chops are the way to go. They make any dinner an occasion. So don’t miss Chef Don’s lamb dinner where you will enjoy lamb marinated in a Pinot Noir and Thyme and then grilled, also sautéed baby vegetables and grilled fingerling potatoes. We will start with seared scallop atop cauliflower puree, move on to a fresh corn chowder and then the Chefs salad stack with a blood orange vinaigrette. Dessert will be the Chef’s lava cakes. All matched to fine wines.
April 10th at 5:00pm
The Basics of Wine - or -
The Basics of Wine and Cigars
If you would like to learn to appreciate wine, learn how to taste, select, and understand wines then this class is for you. We will taste four whites and four red wines. We will cover the process of tasting and exercise your pallet so you will begin to know what it is in wines you prefer. If interested we will also cover an appreciation of cigars and take you through the basics of selecting a good smoke just for you.
$45.00
$55.00
April 17th at 5:00pm
Lamb Dinner
If elegant is what you’re after, lamb chops are the way to go. They make any dinner an occasion. So don’t miss Chef Don’s lamb dinner where you will enjoy lamb marinated in a Pinot Noir and Thyme and then grilled, also sautéed baby vegetables and grilled fingerling potatoes. We will start with seared scallop atop cauliflower puree, move on to a fresh corn chowder and then the Chefs salad stack with a blood orange vinaigrette. Dessert will be the Chef’s lava cakes. All matched to fine wines.
Monday, January 25, 2010
Some of my upcoming classes/events
May 1st at 5:00pm
Food and Beer
We will make a Firehouse steak sandwich with a roasted pepper mayonnaise, and learn to do double dip Firehouse onion rings with two great dipping sauces. Brother Tom will also match some beers to three great artesian cheeses as well as some of his favorite beers to go with the steak sandwich and onion rings. Of course his home brew will be out for tasting.
$55.00
May 15th at 5:00pm
All About Tequila
Come enjoy chef Dons’ famous margaritas while we learn to incorporate tequila into our foods. We will start with a jalapeno tequila burger and then make a shrimp and pasta salad with a tequila chile dressing. We will finish with tequila banana rellenos. During all of this the chef will cover the qualities and kinds of tequila and of course sample some fine tequila.
Sign up at
http://firehousegourmet.com/classes/index.html
Thanks!
Katherine Wichmann Zacharias
Kitchen Aide & Caterer
Food and Beer
We will make a Firehouse steak sandwich with a roasted pepper mayonnaise, and learn to do double dip Firehouse onion rings with two great dipping sauces. Brother Tom will also match some beers to three great artesian cheeses as well as some of his favorite beers to go with the steak sandwich and onion rings. Of course his home brew will be out for tasting.
$55.00
May 15th at 5:00pm
All About Tequila
Come enjoy chef Dons’ famous margaritas while we learn to incorporate tequila into our foods. We will start with a jalapeno tequila burger and then make a shrimp and pasta salad with a tequila chile dressing. We will finish with tequila banana rellenos. During all of this the chef will cover the qualities and kinds of tequila and of course sample some fine tequila.
Sign up at
http://firehousegourmet.com/classes/index.html
Thanks!
Katherine Wichmann Zacharias
Kitchen Aide & Caterer
Monday, January 18, 2010
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.
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
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
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