Category Archives: Recipes

Barbecue, Pork

Ribs on the WSM

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I smoked 4 slabs of pork spares WSM International Smoke Day. I used salt, fresh ground black pepper, sugar, granulated garlic, onion powder, and paprika in the rub. For smoke, I used pecan chunks and also oak and hickory chips.

I let it go for 3.5 hours, then pulled them, foiled them, and put them in a cooler for one more hour. I think this was one of my better batches as far as flavor and texture.

The next day, I added in a little celery seed into the rub, but used just pecan chunks with the mesquite charcoal, and only cooked ’em for 3 hrs before foiling in the cooler. Getting better, I think, but still a ways to go from Williams‘ perfection.

I made a video talking about tips for making barbecue spareribs on YouTube

Aloha, Nate

Asian, Fruit, Indonesian

Es Campur

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What do you think of eating or drinking on a hot day? A tall glass of iced tea? Some ice cream? In Hawaii, we do shave ice – I like mine with ice cream on the bottom.

The countries of Southeast Asia have taken cold treats to the next level. Aside from ais kacang and cendol from Malaysia, you also have halo halo from the Philippines and es campur from Indonesia.

This dessert contains palm fruit, jackfruit, syrup, young coconut, avocado, condensed milk and ice. Very nice, very cooling, and very quickly eaten!

Aloha, Nate

Fish, Vegetables

Baked Cod

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We had gotten some whole fresh cod at the farmer’s market fish vendor. Annie wanted to do a Chinese-style, steamed fish with black bean but I had other ideas. Don’t know why, but I wanted to try something Belgian-style.

Recipe adapted from http://www.recipezaar.com/recipe/Fillet-of-Cod-Flemish-Style-135778

First I browned a sliced onion in butter and olive oil. Then I took the cod and cleaned, filleted it and seasoned it. I laid down half the onion with some chopped chives, parsley and herbs de Provence in a glass baking dish, then laid on the fillets, then the rest of the onion, chives, and herbs. I added a couple of bay leaves, then some slices of lemon and finally poured on some dry vermouth. Baked the dish at 350* for 15 minutes.

Here it is plated up with brown basmati rice on top and steamed wax beans with Dijon mustard-shallot vinaigrette dressing on the bottom. The fish by itself was very lightly flavored but when eaten together with the herbed onions was quite tasty. Turns out, Belgian ain’t bad at all.

Aloha, Nate

American, Fish, Shrimp, Vegetables

Bouillabaisse

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We were at the Saratoga Farmer’s Market the other day and stopped by at the Mission Fish vendor. They specialize in fish caught fresh in the Monterey Bay and always have a good selection. They’ll even clean and fillet the fish for you for free. The fish heads and bones they package up for sale, and that’s what we came home with.

We took those fish head and bones and put them in a large stock pot, tossed in some shrimp shells, and added the mirepoix – onions, celery, and carrots – a cup of dry white wine, a quarter of a lemon, some whole peppercorns, a bay leaf, and some herbs de Provence, then covered with water. Brought it to a boil, then simmered for 1 hour before straining out the liquid.

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