Something Delicious

[Corkey]

Kalua Pig: This is a local favorite that traditionally involved digging a pit and slow cooking an entire pig inside, but there are modern options that conveniently just involve an oven or crock pot. Here is an oven recipe. Although it is simple, it takes a long time to cook, but the results will be worth it.

Ingredients
Pork Butt (Boston Butt) or Pork Shoulder Bone-In
Couple of Tbsp Hawaiian Salt or Kosher Salt for rub
2 Tbsp Liquid Smoke
6 Ti Leaves to wrap pork

Cooking Instructions
Preheat oven to 250 degrees. Prep Ti Leaves by removing the spines of the leaves. Cut some slits in pork, about 1 in. Rub Pork with salt and make sure to put some salt in the slits. Add 2 Tbsp of liquid smoke over pork. Wrap pork with Ti Leaves and tie closed. Place in Roasting Pan and top with aluminum foil tightly. Bake in oven 10-12 hours at 250. Pork will steam in its own liquid in the roasting pan. When complete let pork rest for 30-60 minutes. Open foil, unwrap Ti Leaves and pull pork. You can serve the pork over white rice and/or you can mix the pork with some steamed cabbage.

Anybody got any Ti leaves????

[ahk]

Originally Posted by Sun

Ooooh Pizza.

What kind of pizza toppings do you like?


Here is a question for everyone...what is the best pizza that you ever had?

What is the most creative combinations of ingredients on a pizza that you have ever had?

I heart pizza.

I enjoy making my own really-- my favourite toppings are all just depending on my mood of the pizza. I like making...

1. a BBQ chicken with red onions and cilantro
2. meatball, marinana (that I make in 20 min), fresh basil, with mozz.
3. artichoke hearts, calmative olives, basil, roasted peppers, spinach, feta cheese, parm on a pesto.
4. roasted garlic, spinach, parm/mozz, with o/o

and my favourite place here in ABQ is Pizza by the Slice-- they make some killer thin sliced pizza with some really great green chili. MMM.

Originally Posted by ruffryder

Hello deliciousness!!


I never had butternut squash and I feel I'm missing out! I like zucchini in a stir fry with some corn and onion and tomato..


Speaking of lemons, some people don't get lemon wedges at restaurants in their drinks because they wonder how many hands have touched the lemon. Others talk about the "touchdown" of water pitchers and how restaurants and waiters/waitresses go with one pitcher and "touchdown" on hundreds of customers glasses passing germs. The alternative, a bottled water?

[B][COLOR="Navy"]

Sleep and work for me. I woke up late afternoon and made some bacon (my fav!) and some chocolate chip pancakes. mmmm.

There was a 20/20 that just showed about the worst places in resturants that have the most bacteria and 1 of them was lemons. The number 1 place of worst was the menu --just something to think about.

Originally Posted by Sun

I think that wood fired pizza is the best. Baking it is a challenge though because a few seconds too long and *poof* fire pizza.

For me artichoke hearts, roasted red peppers and goat cheese ranks #1.

#2 Spinach, calamata olives, tomato, feta

#3 NY style plain cheese pizza. Old skool.

YUM!

Originally Posted by Sun

Did I mention that I cant find good cast iron that is made in the USA? I have looked and looked. So frustrating.

The Butternut is my favorite too. A friend makes Spaghetti squash baked, scooped out, mixed with some canned plum tomatoes that have been blenderized (its late, you get the picture) then she pours the mixture in a baking dish, tops with shredded mozzerella and bakes. Good stuff.

Acorn squash is my second favorite. I love it. I cut it in half, scoop out the seeds then bake in a baking dish that I have filled with an inch of water. Cover with aluminum foil and bake for about 40 mins @ 350. Saute' some sweet onions, scoop out the squash, mix in the onions, a little nutmeg (very little) brown sugar, butter, salt and pepper. Makes a nice warm side dish on a cold winter night.

Quesadillias...Aye..a staff favorite at work this summer. I burnt out on them. Ha.

Yeah...I burnt out on a few things this summer. Eggs too.

Never made so many omelettes in all of my days.

I LOVE squash-- I get so excited when the leaves start to change because I know its squash season. I just bought 2 butternuts and a spaghetti squash-- mmm.

Originally Posted by Sun

Wow Ursy you did well. Ok I should have checked with you before I drove myself mad searching for these things. But really, I wanted to be able to see the cast iron skillet, touch it, feel it. That is one of those weird things with me, I really want to be able to handle the item if I am going to take it home. So I guess I had ruled out mail order but am now rethinking this.

My Dad had an awesome skillet that he cherished and I assumed that I would inherit this when he died. That never happened. That is a whole other story. When I started trying to learn to cook Filipino food, I realized how much I needed a cast iron skillet for frying fish, but had long been discouraged by trying to find one. Ok, ebay it is.

As for Le Cruest, I believe that every serious cook should have at least one piece in their collection. I am madly in love with the line. If I had to have just one piece it would be a round dutch oven. Though I love my stock pot too and use it for soup. The dutch oven is perfect for braising.

This is the one that I would suggest:



It will last for generations.

A friend said "Oh those are too expensive"

I replied, "really? How much did you pay for your iphone?"

Last christmas, my mother-in-law got us this kind of dutch oven and its orange/red and we LOVE it. My honey makes this great Trinidadian Chicken Stew w/ citrus rice-- OMG! YUM!

Originally Posted by Corkey

Kalua Pig: This is a local favorite that traditionally involved digging a pit and slow cooking an entire pig inside, but there are modern options that conveniently just involve an oven or crock pot. Here is an oven recipe. Although it is simple, it takes a long time to cook, but the results will be worth it.

Ingredients
Pork Butt (Boston Butt) or Pork Shoulder Bone-In
Couple of Tbsp Hawaiian Salt or Kosher Salt for rub
2 Tbsp Liquid Smoke
6 Ti Leaves to wrap pork

Cooking Instructions
Preheat oven to 250 degrees. Prep Ti Leaves by removing the spines of the leaves. Cut some slits in pork, about 1 in. Rub Pork with salt and make sure to put some salt in the slits. Add 2 Tbsp of liquid smoke over pork. Wrap pork with Ti Leaves and tie closed. Place in Roasting Pan and top with aluminum foil tightly. Bake in oven 10-12 hours at 250. Pork will steam in its own liquid in the roasting pan. When complete let pork rest for 30-60 minutes. Open foil, unwrap Ti Leaves and pull pork. You can serve the pork over white rice and/or you can mix the pork with some steamed cabbage.

Anybody got any Ti leaves????

This sounds awesome!
But what are Ti leaves? anything like banana leaves?

I enjoy cooking fish in banana leaves.

OH and HI btw-- I've been so bleeping busy with school this week -- I have 4 tests, 1 final tomorrow, and working on putting a resume together as well.

We made meatballs yesterday and had subs-- very tasty.

Now I move on to other threads I've missed in the past few days, sip some tea, and start studying again. Hope all my foodie friends are doing wonderful today.

Best.

[Corkey]

Ti leaves...

[ahk]

what kind of flavour do Ti leaves bring to the pork?
anything you can compare it to?

[Corkey]

Originally Posted by ahk

what kind of flavour do Ti leaves bring to the pork?
anything you can compare it to?

Taro, is as close as I can get. Sweet...

[WolfyOne]

I watched this video and now I want to share it here
Yummy, yummy, yummy and simple to make

http://www.hispanickitchen.com/video...coconut-eggnog

[Sun]

Originally Posted by WolfyOne

I watched this video and now I want to share it here
Yummy, yummy, yummy and simple to make

Wolfy! Oh wow you just took me on a trip back to Puerto Rico, thank you. My Mom is from the Island and the family makes Coquito, which we all love. This is a very creative interpretation using chocolate.

How cool. Choquito.

Cute.

Love that Daisy.

[Ursy]

Sun, Catie, anyone else who is interested in Griswold or Wagner cast iron pieces, I recommend the Wagner and Griswold Society - http://www.wag-society.org/

They are passionate about their stuff, and can steer you clear of fakes on Ebay. You can learn a lot from them, and if you would like to actually feel and touch before you buy, maybe there are members near you who are selling things. You learn a lot from the forums, but there are parts of the forums where you need to become a member of WAGS to view them.

Some of them get their cast iron in big lots, keep the rare ones and sell off the rest. You don't have to pay much for a piece you're going to cook with, it doesn't have to be very rare and in mint condition as far as I'm concerned. If it's been well used, it's been well loved. Just remember to check that it sits flat and there are no cracks. Plus I believe that a WAGS member wouldn't steer you wrong, their reputation depends on it!

[Sun]

Originally Posted by Corkey

Taro, is as close as I can get. Sweet...

Dude open a cafe'! You are killing me with your good cooking. Yup Kalua Pig is about as far from Turkey as you can get!

Taro can be substituted and is interesting because it sort of melts a little. But if you wrap the pork in Taro and then Banana you will get that firm outer layer, it will hold in moisture and get you a little closer to the Ti flavor.

Seems like Ti leaves are really hard to find here.

I have used this company for other items but have not checked it for Ti leaves. However, if I want something I get on the phone with the vendor and have them go and get it for me. Usually they are happy to help.

Hawaiian Food Online

[Corkey]

Originally Posted by Sun

Dude open a cafe'! You are killing me with your good cooking. Yup Kalua Pig is about as far from Turkey as you can get!

Taro can be substituted and is interesting because it sort of melts a little. But if you wrap the pork in Taro and then Banana you will get that firm outer layer, it will hold in moisture and get you a little closer to the Ti flavor.

Seems like Ti leaves are really hard to find here.

I have used this company for other items but have not checked it for Ti leaves. However, if I want something I get on the phone with the vendor and have them go and get it for me. Usually they are happy to help.

Hawaiian Food Online

They haz mah favorite coffee!!!!! No cafe for me, I can't stand that long LOL

[ruffryder]

damnnn speaking of pots and pans. mine traveled with me from CO to FL. We broke the handle off a pan the other day. It's time for some new ones!

Zimmeh just ordered some cast iron ones I believe. We should be getting them real soon and I'll have to come back to report on them after we have had the pleasure of using them. Our Christmas present I guess. . or her way of telling me to cook more. hehe.

[ahk]

Citrus Rice:

75g sliced almonds
1L low-sodium chicken stock
1/2 tsp salt
2 tbsp extra-virgin olive oil
380g brown basmati rice, rinsed
1 handful chopped fresh flat-leaf parsley
1 medium orange, zested
1 lemon, zested
125g thinly sliced green onions
For the vinaigrette:
Vinaigrette:
8 tbsp extra-virgin olive oil
4 tbsp fresh orange juice
3 tbsp fresh lemon juice (about 1 lemon)
2 tbsp soy sauce
1 tbsp honey
1 1/2 tsp ground cumin
Salt and freshly ground black pepper

How to make Citrus rice salad

1) For the Rice Salad: Place an oven rack in the centre of the oven. Preheat the oven to 180°C, gas mark 4. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes.

2) In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and half the almonds. Toss well.

3) For the vinaigrette: In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.

4) Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.

~~

I'll ask honey about her other recipe -- Be back in a few hours.

[Sun]

Originally Posted by ahk

I heart pizza.

I enjoy making my own really-- my favourite toppings are all just depending on my mood of the pizza. I like making...

1. a BBQ chicken with red onions and cilantro
2. meatball, marinana (that I make in 20 min), fresh basil, with mozz.
3. artichoke hearts, calmative olives, basil, roasted peppers, spinach, feta cheese, parm on a pesto.
4. roasted garlic, spinach, parm/mozz, with o/o

and my favourite place here in ABQ is Pizza by the Slice-- they make some killer thin sliced pizza with some really great green chili. MMM.

This is a problem because there are laws that require food handlers to wear latex or vinyl gloves. If you are dining out and you see anyone handling food with bare hands, call a Manager right away and complain. If a bartender or cocktail server is not wearing gloves they need to use tongs. This is not optional this is the law. There are so many ways to make people sick in the food industry that we as consumers need to call people out on bad practice. As for menu's ok, that is a really disgusting concept that a menu can be filthy, but I can see where that would happen. Carry Purell or something like this and wash your hands everyone. Take no chances. There is too much bacteria out there.

Oh lucky you! Throw us a recipe!

Do you have the red/orange "Flame" color? I love that collection. That was a tough choice for me when it came to color but I went with the indigo blue because it looks so French country authentic. Red is hard to resist though.

Ti leaves are hard to find! Banana leaves can be hard to find in some places too. I believe that the Ti plant is smaller than a Banana tree but then again I have seen some small Banana tree's on the islands so I guess it all depends on the species of the tree.

OH and HI btw-- I've been so bleeping busy with school this week -- I have 4 tests, 1 final tomorrow, and working on putting a resume together as well.

We made meatballs yesterday and had subs-- very tasty.

Now I move on to other threads I've missed in the past few days, sip some tea, and start studying again. Hope all my foodie friends are doing wonderful today.

Best.

Hey don't be a stranger! We have important foodie business to handle here

Good luck with your studies ahk!