Waiawi 'Ula'ula Jelly

 Waiawi can be red or yellow, but is not mistaken for common kuawa.

Ingredients

Chop and fill 4 cups with waiawi 'ula'ula

5 cups wai

4 cups ko -or- 2/3 pack of pectin

Directions

Heat sanitized jars - you can fill with wai and put in oven or you can put jars in a pot of wai and simmer until ready to use.

Simmer waiawi 'ula'ula and water for 10 minutes.

Strain skin and seeds, using cheesecloth or a pour over coffee strainer.

Return to pot and boil rapidly, stirring and slowly adding ko.

Let boil rapidly for 15-20 minutes, periodically skimming the muck from the top.

When mixture begins to gel, pour into hot jars and seal jar with paraffin to ensure food-safety.

Venison Meatballs and Sauce

 This recipe shares how to take a hunted red meat and make an entree that nobody can refuse. The gamey taste in hunted meat is a turn-off for many people but when prepared in that sweet spot, that gamey taste goes away to allow you to taste the genuine flavor of the meal itself.

The sauce must be created first, to allow the flavors to mature while preparing the meat.

So let's start there.

Sauce

1 red bell pepper

1 green bell pepper

1 medium sized onion

2 tbsp minced garlic

2 tbsp olive oil

1 tbsp oregano

1 tbsp parsley

1 tsp salt and pepper

32 oz crushed tomato or tomato sauce

In a saucepan, heat oil over medium-high flame.

Add garlic and onion. Stir for a minute, then add bell peppers. Stir after a minute. If  you want mushrooms in your sauce, add them now.

Add seasonings, and stir again. Then add tomato sauce and stir again to blend the flavors evenly.

Turn the heat on low and allow the sauce to continue simmering while you prepare the meatballs.

Meatballs

2 lbs ground venison

12 oz panko crumbs

1 egg

2 tbsp Goya Adobo

2 tbsp olive oil

In a large bowl, hand mix all the ingredients except the oil. That's for browning the meatballs.

Put the oil in a skillet and heat over medium flame. Shape your meatballs, browning on all sides.

Upon removing the meatballs from the skillet, drop them immediately into the sauce.

Continue to simmer for 30 minutes or until the sauce starts to darken. 

Serve over your favorite starch: rice, noodles, or in a sandwich. 

Serves 4

Homestyle Taro Hash

Ingredients 

1 lb taro

1 can Palm corned beef

1 tbsp minced garlic, or 1 clove garlic smashed

3 slices of onion, chopped

2 tbsp ina mona

2 tbsp butter

salt/pepper to taste

1. Pare the root skin from the taro and pre-boil the taro until soft enough to cut into bite size pieces.

2. In a frying pan, melt butter and add taro over medium heat.

3. Add corned beef, garlic, and onion.

4. When taro starts browning, add ina mona and salt/pepper.

5. Turn off and let sit in pan for a minute or two, while you pull your serving dishes. Serve.

Cheesecake Berries

Ingredients

8 oz cream cheese, softened to room temperature

1 cup powdered sugar or whip cream

1/4 cup rice flour or tapioca flour

graham crackers or butter cookies

berries of your choice

toothpicks, if your berries are small

1. Mix the cream cheese, powdered sugar, and rice/tapioca flour in one bowl.

2. Smash crackers/cookies in another bowl.

3. If you use toothpicks, insert them into the berries now.

4. Dip the berries in the cream cheese mixture, then dip into crackers/cookies

5. You can eat them like this, or if you want the outside to be more firm, refrigerate for one hour.

Fried Green Tomatoes

 Ingredients

1/2 cup bacon grease

1/3 cup flour

2/3 cup cornmeal

1/4 cup milk

1 egg

1 green tomato, sliced thick

1.  Heat up the bacon grease over medium heat.
2. In one bowl, mix the dry ingredients. 
3. In another bowl, whisk the egg and milk.
4. Eggwash the tomato slices, then dredge in the flour mixture.
5. Fry on each side until browned enough to produce a crisp when you run a fork over the top. 

Old-School Chicken Stock

Ingredients

• 4-5 lbs chicken bones
• 2-3 carrots, sliced thick
• 2 celery stalks, sliced thick
• 1 large yellow onion, quartered
• 4 tbsp minced garlic
• 1 tbsp black peppercorns
• 1 small bunch parsley
• 1tsp Kosher salt

Directions

1. Place all the ingredients into the pot, then add water to about 2-3 inches above ingredients.
2. Boil over high heat for 5 minutes.
3. Reduce heat to a simmer, occasionally skimming the foam from the top of the stock. Continue to simmer for about 3 hours.
4. Strain the stock to remove all solid ingredients. Cool and store in refrigerator.

*Chicken stock will remain fresh in refrigerator for about a week.

*It freezes well, but will need to be separated into smaller containers so that you only take what you need at the time of use.

Sardou-Style Egg

• 2 table spoons of unsalted water
• 1 small onion thinly cut 
• 3/4 pound collard greens, tough stems and center ribs removed and leaves thinly sliced
• 3 tablespoons of white wine
• 3/4 cup of heavy cream
•  Coarse salt and freshly ground pepper
• 6 canned artichoke bottoms, drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
•  pinch of cayenne pepper

1.  Preheat oven to 450 degrees. Melt butter in a skillet over medium heat. Saute onion until soft,7-8 minutes. Add collards and wine; cook, stirring occasionally, until collards are tender,8-10 minutes. Add cream, and reduce heat. Simmer until thickened, about 3 minutes. Season with salt and pepper; keep warm.

 

 2. Toss artichokes with lemon juice and oil,and roast on a baking sheet until just beginning to turn brown,  7-9 minutes. 

 

 3. Poach eggs in 2 inches of gently shimmering water until whites are just set and yolks are still runny, 3-4 minutes. Remove with a slotted spoon and blot with a paper towel

Cheesecake Factory Cheesecake Recipe

 Crust Ingredients:

• 1.5 cups graham cracker crumbs 
• 1/4 teaspoon ground cinnamon
• 1/3 cup melted butter

Cheesecake Ingredients:

• 4 pkgs cream cheese (8 oz)
• 1.25 cups granulated sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 5 eggs

Topping Ingredients:

• 1/2 cup sour cream
• 2 teaspoons granulated sugar
• whipped cream for garnish

Directions

1. Preheat oven to 475 degrees.
2. Place large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2 inch of water into the oven while it preheats. This will be your water bath.
3. Combine the 1.5 cups graham cracker crumbs and 1/4 teaspoon cinnamon into a medium bowl. Mix in the 1/3 cup melted butter. 
4. Line the bottom and side of springform pan with parchment paper. Using a drinking glass, press the crumb mixture flat into the bottom and sides of the pan.
5. Cut a piece of tin foil big enough to cover the bottom and sides of the springform pan and wrap on the outside of the springform pan. This is so that the water bath does not make your cheesecake soggy.
6. Put the crust in the freezer until you are ready to fill it with the cheesecake mixture.
7. Blend the cream cheese with sugar, sour cream, and vanilla until smooth and creamy.
8. Whisk the eggs in their own separate bowl, then add to creamy cheese mixture. Make sure that the mixture is evenly blended.
9. Pull the crust from the freezer and pour the cheese mixture into it. 
10. Put the springform pan into the water bath and bake at 475 degrees for 12 minutes.
11. Turn oven down to 350 degrees and continue to bake for 50-60 minutes or until the top of the cheesecake tans on top. 
12. While the cheesecake is cooling, mix the topping ingredients and spread over the cheesecake. 
13. Chill the cheesecake in the fridge for at least 4 hours. Serve topped with whipped cream.   

Mix and Match Sangria

                                 Mix and Match Sangria   


                                   PICK YOUR WINE
______________________________________________________
           Pour one 750-ml bottle into a large pitcher or punch bowl
     
            •Dry white wine    •Dry red wine     •Dry rosé


                 ADD LIQUOR TO YOUR LIQUEUR
______________________________________________________
          Stir in 2 tablespoons superfine or light brown sugar,
                  then add ⅓ cup of one of the following
• Orange liqueur (such as Grand Marnier)      •Brandy  • Elderflower liqueur (such as St-Germain)   •Berry liqueur (such as Chambord)                   •White rum•Ginger liqueur (such as Domaine de Canton)

                           CHOOSE YOUR FRUIT
______________________________________________________
         Add up to 2½ cups chopped or sliced fruit (use at least ½ cup citrus).    Refrigerate at least 3 hours or up to 1 day.
•Citrus      •Apples      •Peaches or Nectarines   •Plums    •Mangoes•Grapes    •Pineapple   •Raspberries    •Blueberries   • Cherries   •Strawberries     •Blackberries

                                    TOP IT OFF
______________________________________________________
          Just before serving, stir in 1 cup of any of the following:•Seltzer   •Lemon-Lime Soda   • Sparkling Apple Cider   •Purple or White Grape Juice   • Pomegranate Juice    •Passion Fruit Juice

Mocha Chocolate Icebox Cake

Mocha Chocolate Icebox Cake 
ACTIVE: 20 min | TOTAL: 20 min plus overnight refrigeration | SERVES: 8
_________________________________________________________________________________

2    cups cold heavy cream
12  ounces Italian mascarpone cheese
½   cup sugar
¼   cup Kahlúa liqueur
2    tablespoons unsweetened cocoa powder, such as Pernigotti
1    teaspoon instant espresso powder
1    teaspoon pure vanilla extract
3    (8-ounce) packages Tate's Bake Shop chocolate chip cookies
Shave semisweet chocolate, for garnish


1. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until if forms firm peaks.
2. To assemble the cake, arrange the chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until the are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap and refrigerate overnight.
3. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top of the chocolate cut into wedges and server cold.

Chococonut Cookies

Chococonut Cookies ACTIVE: 45 min | TOTAL: 2½ hr | MAKES: about 50


2     cups all-purpose flour
1     tablespoon cornstarch
1     teaspoon salt
1     teaspoon baking soda
1½  sticks (12 tablespoons) unsalted butter, melted
1     cup packed light brown sugar
½    cup granulated sugar
1     teaspoon pure vanilla extract
¼    teaspoon pure almond extract
1     large egg plus 1 egg yolk
3     cups semisweet chocolate chips
2½  cups sweetened shredded coconut
2     teaspoons vegetable oil


1. Whisk the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
2. Beat the melted butter, brown sugar, granulated sugar and vanilla and almond extracts in a large bowl with a mixer on medium speed (or a regular whisk) until thick and creamy, about 2 minutes. Beat in the egg and egg yolk. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 1 cup each chocolate chips and shredded coconut. Refrigerate the dough until firm enough to scoop, about 1 hour.
3. Position the racks in the upper and lower thirds of the over; preheat to 350°. Line 2 baking sheets with parchment paper. Arrange tablespoon-sized scoops of dough about 2-inches apart on the baking sheets. Bake, switching the pans halfway through, until lightly golden, 12 to 14 minutes. Let cool completely on the baking sheets.
4. Put the remaining 1½ cups shredded coconut in a medium bowl. Melt the remaining 2 cups of chocolate chips with the vegetable oil in a small saucepan over low heat, stirring, until smooth. Dip each cookie partway in the melted chocolate, then immediately dip in the coconut. Return to the parchment-lined baking sheets and refrigerate until set, about 30 minutes.

Fried Chicken Biscuit Sandwiches

3/4   cup buttermilk
1/4   cup hot sauce
1      clove garlic, grated
2      teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
8     chicken cutlets
4 1/2  cups cornflakes, finely crushed
1     cup all-purpose flour
1/3  cup honey
Peanut oil, for frying
8     biscuits, split
1/4  cup mayonnaise
2     cups shredded iceberg lettuce
1/4  cup sliced dill or bread-and-butter pickles


1. Whisk the buttermilk, 2 tablespoons hot sauce, the garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and turn to coat. Cover and refrigerate 30 minutes.
2. Meanwhile, combine the cornflakes, flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow baking dish. Combine the honey and the remaining 2 tablespoons of hot sauce in a small bowl; set aside
3. Heat 1/2 inch of peanut oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 350°. Meanwhile, remove the chicken cutlets from the buttermilk mixture, letting the excess drip off, then press into the cereal mixture on both sides. Working in batches, fry the chicken until golden and crisp, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt.
4. Brush the cut sides of the biscuits with the mayonnaise; sandwich the fried chicken, lettuce, and pickles and a drizzle of the spicy honey.

Pork Tenderloin with Shredded Brussels Sprouts

1    teaspoon caraway seeds, crushed
1    teaspoon paprika
Kosher salt and freshly ground pepper
1    large pork tenderloin (about 1/2 pounds)
1    tablespoon plus 1 teaspoon extra virgin olive oil
8    ounces shiitake mushrooms, stemmed and sliced
4    cloves garlic, chopped
12  cups shredded Brussels sprouts blend (with kale, broccoli, and cabbage; from two 10-ounce bags)
1 1/2  cups low-sodium chicken broth
1/4  cup chopped fresh dill
Grated zest of 1/2 lemon
1/2 cup heavy cream


1. Preheat the oven to 450°. Mix the caraway seeds, paprika and 1.2 teaspoon each salt and pepper in a small bowl. Put the pork in a large ovenproof skillet and rub all over with 1 teaspoon olive oil; season with the spice mixture. Roast 15 minutes, then flip and scatter the mushrooms around the pork. Continue roasting until the pork is browned and the thermometer inserted into the center registers 145°, about 10 more minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring, until it starts browning, about 1 minute. Stir in the shredded vegetables, 1 cup chicken broth and 1/2 teaspoon salt. Cover and cook until the greens are wilted, about 10 minutes. Stir in the dill and lemon zest; keep warm over low heat.
3. Transfer the pork to a cutting board. Put the skillet with the mushrooms over medium heat; add the remaining 1/2 cup chicken broth and scrape up and browned bits from the bottom of the pan. Bring to a boil, then add the heavy cream. Return to a boil, then immediately remove from the heat. Slice the pork and top with the mushroom sauce. Serve with the vegetables.

Per Serving: Calories 440; Fat 23 g (Saturated 9 g); Cholesterol 140 mg; Sodium 440 mg; Carbohydrate 18 g; Fiber 6 g; Sugars 5 g; Protein 44 g

Crispy Baked Macaroni and Cheese

6     tablespoons unsalted butter,plus more for the dish   Kosher Salt
8     ounces mini penne pasta
1/4  cup all-purpose flour
2     cups whole milk
1     bay leaf
Pinch of cayenne pepper
1 1/2  cups grated monterey jack cheese (about 4 ounces)
1 1/2  cups grated gruyere cheese (about 4 ounces)
1     cup grated sharp cheddar cheese (about 3 ounces)
1/2  cup panko breadcrumbs
2     tablespoons grated parmesan cheese


1. Preheat the oven to 400°. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
2. Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
3. Remove the bay lead from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
4. Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15-20 minutes.

Spinach Ravioli with Roasted Pepper Sauce

1     medium red bell pepper
Kosher salt
1     18-ounce package refrigerated spinach-and-cheese ravioli
2     tablespoons extra virgin olive oil
3     cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1     14-ounce can whole San Marzano tomatoes, crushed by hand
1/4  cup dry white wine
1/4  cup heavy cream
1/4  cup granted parmesan cheese
2     ounces ricotta cheese
2     tablespoons thinly sliced fresh mint



1.  Preheat the broiler. Put the bell pepper on a rimmed baking sheet and broil, turning, until charred all over, about 3 minutes. Transfer to a bowl and cover with a plated; set aside
2.  Bring a large pot of salted water to boil. Add the ravioli and cook as the label directs. Drain
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes and their juices; cook, stirring, until the sauce starts thickening, about 2 minutes. Add the wine and cook until the sauce thickens, about 5 minutes.
4. Peel the charred skin off the roasted pepper; remove the stem and seeds. Puree the pepper in a blender or food processor until smooth, then add to the tomato sauce and simmer, stirring occasionally, until thickened, about 2 minutes. Add the heavy cream and cook, stirring occasionally, until the sauce is creamy, about 1 minute. Stir in the parmesan and season with salt. Top each serving of ravioli with the sauce, ricotta salata and mint.

Per serving: Calories 560; Fat 29 g (Saturated 14 g); Cholesterol 155 mg; Sodium 810 mg; Carbohydrate 53 g; Fiber 7 g; Sugars 7 g; Protein 19 g

Pumpkin Pie

Ingredients:
3/4 cup granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1 can pumpkin
1 can evaporated milk
1 unbaked 9" deep dish pie shell




Directions:

1.  Preheat oven to 425
2.  Mix sugar, salt, cinnamon, ginger, and cloves in small bowl
3.  Beat eggs in large bowl and stir in pumpkin/sugar spice mixture
4.  Gradually stir in evaporated milk
5.  Pour mixture into pie shell
6.  Bake for 15 minutes and reduce temperature to 350
7.  Bake for 40-50 minutes or until middle is fully cooked

Chicken with Sundried Tomatoes

Ingredients:
3 tbsp olive oil
4 skinless boneless chicken breasts
1 shallot finely chopped 
1 can condensed cream of mushroom soup
3/4 cup water
1/4 thinly sliced sun dried tomatoes
1 tbsp red wine vinegar
2 tbsp chopped fresh basil
4 cups extra wide egg noodles, cooked and drained
1/4 cup shredded cheese





Directions:

1.  Heat 2 tbsp oil and cook chicken until well browned then remove from skillet
2.  Heat remaining oil, add shallot and cook for 2 minutes
3.  Stir soup, tomatoes, vinegar, and chopped basil in skillet
4.  Return chicken to skillet and heat to boil. Reduce heat to low and cook 5 minutes. 
5. Serve chicken and sauce over noodles and sprinkle with cheese if desired

Green Bean Casserole

Ingredients:
1 can (10.5 oz)cream of mushroom soup
4 cups fresh cooked green beans or 2 cans
1 cup fried onions
1 cup milk
1/2 tsp. pepper




Directions:

1.  Preheat oven to 350 
2.  In medium bowl, stir soup and milk until smooth
3.  Mix in green beans pepper and 1/2 cup of crispy onions
4.  Pour mixture into 9" square baking pan and bake for 30 minutes uncovered
5.  Top with remaining 1/2 cup of crispy onions and bake for 5 more minutes

Macaroon Brownie Cupcakes

Ingredients:
(Brownie)
1 pouch Ghirardelli brownie mix
1/3 cup vegetable oil
1/3 cup water
1 eggs

(Macaroon Topping)
1 1/3 cups sweetened flaked coconut
1/3 cup sugar
1/3 cup mini chocolate chips
2 tablespoons all purpose flour
1/8 teaspoon salt
1/4 teaspoon vanilla extract
2 egg whites






Directions:

1.  Heat oven to 325
2.  Line muffin pan with paper baking cups
3.  Prepare brownies as directed
4.  Fill muffin cups 2/3 full and set aside
5.  In a small bowl, combine macaroon topping ingredients until well blended
6.  Spoon 1 rounded tablespoon topping onto brownie batter
7.  Bake 35-40 minutes

Ombre Brownie Cake

Ingredients:
(Brownie)
2 pouches Ghirardelli brownie mix
2/3 cup vegetable oil
2/3 cup water
2 eggs

(Ganache)
1 cup each dark, milk, and white chocolate chips
2 1/4 cups heavy whipping cream divided into 3 portions
3/4 cup light corn syrup






Directions:

1.  Heat oven to 325
2.  Lightly grease and line 3 (8") round cake pans with parchment paper
3.  Prepare double batch of brownies as directed
4.  Divide batter evenly into 3 pans and bake 38-40 minutes. Cool completely before removing from pans
5.  Place each type of chip in 3 bowls
6.  Heat cream until it boils and immediately pour 3/4 cup cream over each type of chips
7.  Stir until chocolate melts, then add 1/4 cup corn syrup to each
8.  Stir until shiny and let cool 3 hours before whipping with electric mixer until fluffy
9.  Place cooled brownie layer on plate and spread different variety of ganache between each layer. Serve chilled.