Dinner Category

Ketchup & Rice

“EWWWW!,” I exclaimed with my best blech face. Sarah, my childhood neighbor (and one of the very few Korean girls in New Castle, PA), proceeded to pour Heinz ketchup all over her beautifully steamed bowl of sticky white Kokuho Rose rice. What was she thinking? Sure, pile on the stinky fermented cabbage, pickled burdock root, dried and fried anchovies, and Spam, but ketchup? That was just wrong.

Right?

Actually, it wasn’t until years later as a twenty-something when I traveled to Tokyo and discovered omu-rice, did I realize why Sarah didn’t flinch despite my outburst, as she ate that bowl of ketchup-y rice. The sweet and tangy western ingredient worked in the strange omu-omelette “paper”-wrapped dome of fried rice. It’s like when you spoon up a perfect mix of buttery hash browns, soft scrambled egg, and ketchup from an IHOP breakfast platter at 3 am (after you’ve been drinking).

I do confess, though, that I never really took to the cold Heinz on hot rice method. And I frankly get a little tired of the flavor about halfway through my omu-rice. Maybe it’s the Korean in me, but I find myself wanting to incorporate a pickle note or spicy kick.

This recipe is still easy and comforting, but brightens up the palate with fresh herb, heat, and texture.

Kicky Omu-rice
Adapted from the recipe by No Recipes

Fried Rice
1 chicken thigh, cut into 1″ pieces
1 small onion, diced
2 Tbsp vegetable or canola oil
2 cups cooked rice
3 Tbsp ketchup
1 Tbsp gochujang (Korean red pepper paste)
1/4 cup napa cabbage, chopped

Egg Blanket
2 eggs
salt
1 tbsp oil

Beat eggs – add a pinch of salt and pepper – and set aside.

Heat the oil in a non-stick pan and add the chicken. Cook for 1-2 minutes. Add the onion and cook until translucent. Mix in the cabbage and cook until slightly tender, about 3 minutes. Add the rice, ketchup and gochujang. Mix thoroughly.

Fill two deep bowls, about halfway, each with a mound of the rice. Set aside.

Heat same pan to medium, add a tbsp of oil and then the beaten eggs. Using a silicone spatula, gently fold the eggs over each other, until the majority of the eggs set and look like fluffy but shiny (moist) yellow clouds (about 3 minutes).

Blanket each mound of rice with the eggs. Garnish each top with chopped cilantro.

(food)porn ed. 2012 – Part 1

Sometimes (no oftentimes), food elicits strong passions, sensations, convulsions, and funny noises, so no wonder the phrase “food porn” was coined. And I freely admit I’m guilty of allowing food to affect me in these ways, whether it be glistening candied pork shoulder or a moelleux au chocolat that’s been forked open on an ivory plate. Of course, this has led to some embarrassing situations for myself (and my husband) whilst in restaurants and other venerable eating destinations, when food porn has triggered enthusiastic squeals of delight or moans of gratitude from my mouth.

See what I mean? You’re blushing aren’t you?

OK, I’ll stop and get to the point already. I’ve collected some of the most foodgasmic moments I’ve had in the past year, not to make you uncomfortable, but to help inspire your own culinary adventures (pleasures) to come.

…darn it! There I go again!

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Note: View full pictures without captions here!

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New Year’s Eve Seafood Stew

Feasting on seafood stew has become tradition for us every New Year’s Eve. The basking and bubbling of clams, crab, meaty fish, and aromatic vegetables, in a silky, buttery tomato broth, have come to symbolize all that each year brings, from its boiling points to its steady simmers to finally, its moments of celebration.

This is a recipe I adapted from the Carla Hall and Clinton Kelly recipe for Pike Place Market Seafood Stew. The biggest difference is that I make a Quick Shrimp Stock to enrich the stew, and less white wine. I always prefer amplified seafood flavors.

It’s simple to make and customize this stew to whatever seafood you prefer or whatever looks fresh at the market. If you use Alaskan King Crab legs, make sure the crab isn’t too salty and its shell should be hard and crisp, not too pliable.

Making the stew (before adding any seafood) a day ahead and letting it sit overnight will help concentrate the flavor. These types of stews are always better the next day.

Ingredients
2 Leeks, chopped (white part only)
1 1/2 to 2 bulbs Fennel, chopped (save some of the green fronds from the top for garnish)
5 Shallots, chopped
5 cloves Garlic, finely chopped
2 28 ounce cans whole San Marzano Tomatoes
2 tablespoons Tomato Paste
1/2 bunch fresh Parsley, chopped
1/2 bunch fresh Basil, chiffonade
1 cup dry White Wine
5 cups Quick Shrimp Stock, strained
1 32 oz box of low-sodium Chicken Broth
Pinch Red Pepper Flakes
1 dozen Littleneck Clams
1 pound shell-on Wild Shrimp, deveined and peeled (shells saved for Quick Shrimp Stock)
1 pound Sea Bass or other meaty white fish, cut into 2″ pieces
4 or 5 Alaskan King Crab Legs, cut at segments, and scissor cut for shell removal when eaten
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Butter, with extra to enrich stock
Salt and Pepper
Crusty Bread

For the Quick Shrimp Stock:
Over high heat, add the shells from the peeled shrimp to an 8-quart stock pot and saute them with a tiny bit of olive oil until they crisp up and are golden brown. Add the chicken broth. Bring to a boil, and then simmer until the stock has reduced by about half, about 15 minutes. Strain stock and toss out shells. Set aside.

For the Stew:
In a large dutch oven over medium-high heat, add the olive oil and butter, then the leeks, fennel, shallots, garlic, and half of the parsley. Sauté the vegetables with a wooden spoon until they are softened and begin to caramelize, about 8 to 10 minutes.

Add the tomato paste and mix it in with the vegetables, then add the wine and shrimp stock. Stir for a few minutes, making sure to get any fond or the caramelized brown bits at the bottom of the pot, stirred into the mixture. Hand crush the tomatoes into the stew, then add the remaining puree from the can. Stir in the basil, red pepper flakes, and season with salt and pepper. Return the mixture to a boil, then reduce the heat so the stew is at an even simmer. Cover and cook for 20 minutes. Check seasonings, adjusting if necessary. Add butter to further enrich the stew and make it have a silky finish.

Add the fish and the clams, removing clams to a plate as they open. Discard any unopened clams. Then add the shrimp, cover, and cook until the seafood finishes cooking, about 10 minutes. Finally, add the crab and the clams, just until they are heated through in the stew.

To serve, spoon stew into big bowls. Garnish with fresh parsley, fennel fronds, or a bit of fresh tarragon. Serve with chunks of crusty bread or toast up a halved baguette, rub with fresh garlic, and slather with herb butter.

Ring in the New Year, ready for anything! 🙂

Our Adventure in Kauai: Day 6

We were on the road to Hanakapiai Trail from Ke’e Beach by 5:30am the next morning. The drive takes one to two hours depending on when you leave. It only took us an hour, but we knew that the hike to Hanakapiai Falls would require at least four hours, and an early start meant less people.

The hike begins at the northern entrance to the famous Kalalau trail which is known for its incredible views and the dangers involved in getting to those views. On my helicopter ride, I literally got a birds eye view of this trail. I kid you not, the “trail” is barely that. By the looks of two hikers braving the trail at the time – their stomachs and faces pressed tightly against the red dirt mountain side – it truly seemed the foothold couldn’t have been that much wider than a size 7 foot. Add in a perpetual mist off the teeming ocean directly below, and constant wind erosion, and it’s no wonder hikers die every year from attempting to trek the entire 11 mile trail.

Although it’s possible to hike the Kalalau in a day, it’s highly recommended that hikers take two days. But a nice alternative for those of us not quite ready to fall to our deaths (at least not yet) is to hike to Hanakapiai Falls which is about 8 miles and doesn’t require a meeting with your life insurance agent. The hike starts at Ke’e Beach and goes along the coast, veers inland into a lush canyon, then ends up at one of the most beautiful waterfalls on the island. And this hike is no cake walk either, especially if rains have made the trail very slick and extremely muddy, like we experienced.

But it is one of the shorter hikes you can do with incredible scenery along the way, and a major payoff at the end. Take a look.

When we arrived, we spotted a natural rock alcove overlooking the falls, and climbed up to have a simple but perfectly satisfying lunch of cold rosemary roast chicken, apples, trail mix, and more homemade ahi jerky from Living Foods . I also had some excellent lilikoi-lychee Kauai Kombucha. This was one of the most memorable lunches I’ve had in my life.

We made it back to Ke’e Beach just when the trail was getting crowded.

We were filthy and glowing.

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On the drive back, we hit up Joe’s Banana Stand and each had an incredible pineapple “frosty” which transforms frozen pieces of the ripest, sweetest pineapple and banana into a creamy delight (no dairy included). Also for the first time, we got to sample some rare poha berries and Sugar Loaf white pineapple.

Poha berries are tropical fruits that originated in South America and were brought to the Islands by early settlers. The berries come from the tomato family, and like tomatillos, have a papery husk. The fruits are a beautiful orangish yellow, and are softly tart and sweetly floral. Sugar Loaf white pineapple is exactly as delectable as it sounds. I love pineapple as it is, but imagine it with a core as tender and sweet as the flesh around it. Sugar Loaf is indeed a beautiful cream-white color, as well.

I felt like I had stopped at the edible candy cottage in Hansel and Gretel, except in place of a witch, there was a charming older hippie couple running the place.

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Our next stop was Kilauea where we had a few comforting slices of pizza at the charming Kilauea Bakery and Pau Hana Pizza.

And we made it just in time for the Kilauea Sunshine Farmer’s Market. It was small, but no trip is complete for me without perusing an open air market. This one happened to have a vendor offering young coconut to drink and eat (with coconut shell “spoon”) too. Bonus!

Funny enough, we also spotted our crazy hiking guide Steve on a bike on his way to the market with who must have been his girlfriend from Tasmania (he had mentioned her several times to us on our hike).

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Last stop was a joint that screamed out at us to stop and sample: Chicken in a Barrel. Crazy smoky chicken that’s slow cooked in oil drums on the side of the road, the chicken was rich, hearty and plenty smoky. And one serving could easily feed two.

We also sampled a side of the pulled Hawaiian pork with Hawaiian BBQ sauce, as well. The pork was tasty (I mean, it’s smoked pork!), but if you visit Chicken in a Barrel, you should go there for the chicken. Don’t forget to try the potato salad and condiments they’ve got lined up at the counter too. You’ll definitely get the local vibe eating this chicken while sitting at one of their picnic tables on the side of the road, smoking oil drums going nonstop right next to you.