CHEF SAMBRANO Food Articles Video Recipes




Monday, July 25, 2016

The Vegetable Peeler Can Create Awesome Garnishes

If you want to up your game in your kitchen when you have guests over, one thing you may do, if you're not that savvy is plating. A simple lasagna on a clean white plate, with a sprig of parsley will make your diner's eyes light up. Sure you say, "Hey just eat, what you think this is a fine restaurant?"

OK, no one should complain if you invite them for a great free meal cooked by you. However, just plating your meals with thought will make your diner feel special, and really, that's what you want to accomplish, wow them if you will.

The vegetable peeler can slice thin pieces of cucumbers. And you can create all kinds of nice thin shapes. Here's what I mean. You will need a peeler that looks like this, and it won't break your bank. Most supermarkets carry them, or Walmart, or your local drug store might.

Notice the wide blade, having a wide blade will allow you to take a large vegetable, even a carrot, and slice down the sides to create a wavy thin cut. After that slice, because it is thin, you can roll it, twist it, or wrap it around other foods for a nice garnish.

Here's a few thin slices of cucumber that is rolled into a flower looking garnish. By simply slicing thin pieces of cucumber, you can get creative to add some pop to your presentations. For color, add slices of cherry tomatoes with the cucumber. Or chop up some cilantro and sprinkle some to sort of dust the plate before you put a steak on there. Bon Appetite!

© 2016

Monday, July 18, 2016

The Finer Things In Life Starts In The Kitchen

There are many out there in the world that are starving, and I pray that those who are starving, will get help quickly. As a food blogger, I write about food. Sometimes it's about high end foods that even I cannot afford. So blessings to all, and I pray your circumstances will be better. As we all try to do the best we can to help those less fortunate.

This blog post is about the Berkshire Hog, this breed of hog for nearly four centuries is the most sought after flavorful pork.

Originated from the Berkshire County in England, this "black pig" has a superior taste, making this hog, the choice of gourmands around the world. It is tender & juicy making it perfect for the barbecue of baby backs, or searing a chop on a hot pan with some olive oil, garlic, and herbs, rendering a nice sauce. Think of this pork, as the Wagyu Beef of pork.



Without getting into specifics or history of this hog, if you are looking for a good juicy flavorful pork for your special dinners, or backyard grilling this summer, look for Berkshire pork. 

If you go to HERITAGE PORK INTERNATIONAL you will see the different products this company sells, just to give you an idea of what is out there in the market place when it comes to pork. Make no mistake about it, as I am learning about food, and drink constantly, if you do take the time to understand how some food items are raised, or processed, you will have the knowledge to become a better foodie.

Bad grapes produces bad wine, good grapes produces good wine etc. You may pay a few more dollars for better cuts of pork, but you will see the difference in how tasty and juicy a better quality raised hog will be in contrast with a hog that was pumped with all kinds of solutions. Until next time.

Ron Sambrano
© 2016

Sunday, July 10, 2016

Wenatchee's Newest Diner The Cook's Corner Diner

John McKivor opens up in Wenatchee, Washington. Two hours from Seattle heading east, in apple country, the new eatery is called The Chef's Corner Diner. Look them up of Facebook, as they are just getting into the groove.

Here's some of the photos I got today.

Located at 200 S. Wenatchee Avenue, Wenatchee, WA
Phone: 509-470-6208

HOURS Tuesday-Saturday 5-9pm


Hot Artichoke & Spinach Dip 12

Prawn Cocktail 10
4 Large prawns poached in white wine & lemon

Coconut Shrimp 12
4 Large prawns hand breaded with panko & coconut flakes, Glazed with sweet chili pineapple salsa


Tomato Basil  Cup 5/ Bowl 6.5

French Onion Gratine  Bowl 8.5


Caprese Salad 8
Tossed arugula & sweet onions, topped with fresh tomatoes & mozzarella cheese, glazed with aged balsamic vinegar

Mixed Greens with Raspberry Vinaigrette 6.5
Apples, feta cheese, candied pecans

Caesar Salad 7.5
Romaine hearts, croutons & candied pecans

Make it an Entree Salad- add choice of 
Broiled Chicken Breast 6.5
Broiled Spiced Prawns 8.5
Broiled Salmon* 8.5


Served with choice of roasted potatoes or rice pilaf & fresh vegetables

Spencer Steak  26
Choice 12 oz. rib eye steak, broiled Served with roasted sweet pepper & port wine demi-glace, And topped with sautéed mushrooms

New York Steak  24
Choice 12 oz. New York steak, broiled

Hawaiian Local Favorite  18.5
Tender flat iron steak marinated in a house made teriyaki sauce and broiled Served with grilled pineapple, glazed with teri sauce, Green onions & Asian slaw


Served with choice of roasted potatoes or rice pilaf and fresh vegetables

Baked Halibut  25
Topped with a ginger, lime & orange aioli and baked

Broiled Salmon  24
Glazed with light butter, wine and capers Served on a bed of arugula, sweet onions, diced fresh tomatoes & A touch of balsamic vinegar

Coconut Shrimp  20
House breaded coconut shrimp with pineapple salsa

Thai Chili Scampi  22
Large tiber prawns sautéed with mushrooms, capers, garlic, white wine And a touch of sweet chili


Served with choice of roasted potatoes or rice pilaf and fresh vegetables

Broiled Chicken Breast  16.5
Chicken breast marinated in olive oil & fresh herbs Broiled with a touch of white wine

Chicken Saute Sec  18.5
Chicken breast sautéed with onions, mushrooms, peppers, tomatoes, fresh herbs, a touch of white wine, butter & lemon



Fresh Steamed Vegetables  14
A mixture of fresh vegetables, steamed in white wine & lemon, Served with rice pilaf or roasted potatoes

Veggie Penne Pasta Bake  15
Sautéed onions, mushrooms, spinach, peppers tossed in mini penne pasta, marinara sauce, topped with cheese and baked Served with garlic toast


7- up, Coke, Diet Coke, Root Beer  2.75
S. Pellegrino, Iced Tea  2.75
Coffee, Tea  2.75
Milk  3.25



White Wines  6.75/ 30
     Chardonnay- Milbrandt, Prosser
     Viognier- Jones of W.A. Quincy
     Pinot Grigio- Milbrandt, Prosser
     Kung Fu Riesling- Charles Smith, Walla Walla

Red Wines  6.75/ 30
     Cabernet Sauvignon- Jones of W.A. Quincy
     Merlot- Cave B, George
     Boom Boom Syrah- Charles Smith, Walla Walla
     Pinot Noir- Benson, Lake Chelan
     Brothers Blend- Milbrandt, Prosser

Beers  4.75
     Deschutes Black Butte Porter
     Elysian Space Dust IPA
     Deschutes Mirror Pond Pale Ale
     Stella Artois Lager
     Shock Top Belgian White

     Michelob Ultra  3.75

Ciders  4.75
    Square Mile Cider Original
        Made from 3 apple varieties, gluten free
     Square Mile Spur & Vine
         Hopped apple cider, gluten free

© 2016

Wednesday, July 6, 2016

The Poke Pantry

Today is one of those days, I'm thinking about poke. And the ingredients for it. If you haven't been in the loop, poke has taken a new dimension!

For instance the standard shoyu poke, or the Hawaiian Style Ahi Poke, has gone international. And of course it will. Indeed. I've seen Italian style with ahi, garlic, tomato sauce! Nay! Not in a poke, maybe a marinara, sorry fellas! Sorry Wise Guys! I've seen Korean style. OK I can run with that, it's Asian, and poke is more of an Asian kind of thing, to me anyhow.

But it's all good. No worries. People making a dish more to their liking. I mean sometimes believe it or not, I'll use chow fun noodles to make seafood pasta. There you go, I'm a hypocrite.

So let's get into the basic Hawaiian Style Poke shall we? Now before you guys kill me, an old friend who is Hawaiian told me, "Eh Boy, we never used Ahi for make poke, we just wen use Aku!" Now Ahi is the sweet tuna, its aroma doesn't permeate the whole fish market when sliced up and gutted. As opposed to the Skipjack, or Aku, this one is more pronounced on the nose, and definitely when it hits the tongue. One stuck up chef told me, "Hell I'll never use that piece a crap fish!" Oh well, screw chef boy.

So in this basic recipe for Hawaiian Style Poke, you can use a pound of either Ahi or Aku, just cut it up into cubes, and keep it cold.

But let's look at one of Hawaii's God Father of Poke, Chef Sam Choy's recipe shall we...

Sam Choy’s Hawaiian Style Poke
(Serves 4-6 as an Appetizer)
1 Pound Sashimi Grade Ahi Tuna, cut into ¾ inch dice
1 Medium-size Tomato, trimmed and cut into ¼ inch dice
½ Cup Onion, Peeled & Chopped
2 Tablespoons Shoyu
1 Teaspoon Seasame Oil
½ Teaspoon Granulated Sugar
½ Teaspoon Red Chili Flakes OR 1 Hawaiian Chili Pepper, Trimmed & Minced
2 Teaspoons Green Onion, Chopped for Garnish
Preparation: Combine the Ahi, Tomato, Onion, Shoyu, Sesame Oil, Sugar, and the Red Chili Pepper. Mix Well. Allow flavors to blend for 1 hour before serving. Garnish with the chopped green onion before serving.
* In some recipes to make it really Hawaiian, add in some kukui nut (Inamona) below.
And if you can get some ogo (seaweed) below.

These two Hawaiian ingredients will elevate the flavors to make it really a Hawaiian Style Poke! (below)

Thanks for stopping by foodies!

© 2016

Monday, June 13, 2016


Steak and Eggs Sloppy! When I'm cooking in the house, forget about presentation, it's just cook it, and eat it! As we say in Hawaii, "Grine cuz!"

If you frown on the presentation (Nay), or you don't care, you're like me, just make it sloppy, you're happy (Yay)! If you're all Yay with this post, we are friends! Alright.

I used 2- 4 oz. strips of beef short ribs, boneless, this type of meat is somewhat soft chewy, great for searing like I did.

Then I seasoned it with salt, pepper, and garlic powder, and heat up some oil in a pan, and began searing it.

After 2.5 minutes, I flipped it, and cooked it for about 2 minutes, for medium rare.

Then I let it rest for a few, then sliced it across the grain, to ensure soft chewing, I like my beef on the bloody side, really happy, Yay!

As you can see, my Nay sayers will rip me for this somewhat uncalled for presentation, but we sloppy home cooks are all "Yay!"

Two eggs ready to be flipped for over easy, this goes great with beef.

Now this won't fly, you see the sloppy presentation? Now all the Nayers, you got a point, but since this is just for in the house scarfing, hey it's the taste that counts because when you're hungry? It's all about the taste.

So our conclusion is this, if you are cooking for yourself, or family, who cares what it looks like. Heck if you cooked for me in your house, and you put all of this in a blender, I'd drink it! Hahaha!

Until next time.

© 2016

Monday, June 6, 2016


This is a very simple recipe for searing a strip steak. All you'll need is a very good pan, a cast iron pan works great, because it just retains the heat perfectly because of the thickness.


1 7 oz. boneless strip steak (1 inch thick), seasoned with salt, pepper, and garlic.

1 tbsp. unsalted butter

That is it!

NOTE: Now you can get crazy, and make a pan sauce, but with a good quality strip, with well marbling, all you will need is simple ingredients to NOT mask the flavor of the beef. 


1. Heat the pan up over high heat, that's right get it smoking hot. Turn on your vents.

2. Put your butter in the pan, swirl it around so the fat covers the bottom of the pan.

3. Turn heat to medium high. 

4. Place the strip steak on to the pan, and sear it for about 2 minutes, then flip it and cook it for two more minutes. 

Remove from pan, and let it rest. Serve with any starch you like. Trust me, you won't need any sauce for this, it will be medium done. 

I got a question recently, a dude asked me why I didn't place a steak this size into the oven. Well, for one it wasn't thick like a nice filet mignon, that usually is thick, 2 inches plus at times. If you want a thick steak to cook on the inside, an oven finish works well, or how we did it outdoors, just cover the pan with a lid, and turn the heat down, yay!




For Hawaiian Music and Wedding Ceremonies, as well
as Blessings, call Mr. Wilmont Kamaunu Kahaialii




Sunday, June 5, 2016


Hey guys, back on the blog once again. Someone asked me about whiskeys, and what do I know about it. Well to be honest, I'm not the guy to ask about the ins and outs of the popular booze that made real men in the west look tough. "Hey bartender, just gimme a bottle of whiskey before a put a bullet in your skull!"

I'm more of Pepsi over crushed ice guy. So I searched some blogs, and I'll give you this. Enjoy.



6th July, 2015 by Amy Hopkins

Demand for American and Japanese whisk(e)y continued to boom in 2014, boosting the sales some of the largest world whisky brands.

Looking across the American, Canadian, Japanese and Irish categories, these are the top 10 best-selling world whisky brands
However, the same level of success could not be repeated by the categories’ Canadian cousins, which was plagued by stagnant and declining figures.
Jameson remains the only Irish whiskey brand shifting more than 1m cases, however it could soon be joined by Tullamore Dew and Bushmills.
Not a single American or Japanese whisky powerhouse declined 2014, though a few did report non-moving figures – a sign of the never-before-seen success of the sectors.
Following our recently published Brand Champions 2015 – our pick of those brands selling over one million cases annually that are performing exceptionally within their category – we run through which are the world’s best-selling world whisky brands on the market today, looking at the North American, Canadian, Japanese and Irish sectors.
Click through the following pages to discover the top 10 best-selling world whisky brands, listed in order of their nine-litre case sales.

8 Responses to “Top 10 best-selling world whisky brands”

  1. Liquor Hunt says:
    What’s not to love about these brands? Great selection (
  2. andy says:
    Walker ships over 20mm cases dont they?
  3. Gary Turner says:
    Why would you title a list “best selling world whisky brands”, but then totally leave out Scotch? Shouldn’t this be “Top 10 Best Selling Non-Scotch Whisky Brands”? Otherwise your title is downright misleading.
  4. Bobby says:
    The only reason a person would leave Scotch off of a list is because they tasted it.
  5. Ben says:
    Yup Bobby. Quite often when somebody isnt very good at something, but wants to be, they invent their own version of it and call themselves the worlds best at it. American football for example and pretend whiskey’s
  6. jock anderson says:
    Hi, just wondering why Jack Daniels sells 11 to 12 million cases, but Johnny Walker sell around 17 million, and Jack Daniels is No.1?
  7. jock anderson says:
    Hi, can i ask, if Johnny Walker sells around 17 million units, and Jack Daniels sells around 11 or 12 million, how is Jack Daniels the biggest seller?




    © 2016