MAUI- Thai Food In Lahaina

Pad Thai Lahaina Wharf Cinnema Center has the spicy food you want, that Thai thang! Noodles, and stir fries, soups, salads, and egg rolls, if you are wanting to delve in food not in the hotels, and want some exotic in your life, check out Pad Thai in the Lahaina Wharf Cinnema Center, it's located on the Luakini Street side of the center. If you go to the Lahaina Harbor, you'll see the huge Banyan Tree, the center is right across the street on the mountain side.

It's a small  dig, but the food is excellent, and the workers and owners treat you like family, if you love Thai noodles or curries, I do suggest Pad Thai to the visitor here on Maui for the first time or whatever, because food can get boring at the resorts, well, get out of your comfort zone and experience the smells, the textures of Thai Cuisine, and it's pretty healthy too.

Maui- Organic and Healthy Meals, Chef Ann Marie Burtell

Sometimes eating a great healthy dish may be hard to find, my chef friend Ann Marie Burtell can whip you up something really good, she's one of my favorite healthy chefs. Call her to have an awesome healthy meal. Visit her website: http://www.mauifreshchef.com/ and experience a person that loves to help people, I for one love her Mahi soft shell tacos with all the  fixings.

Me and Chef Ann Marie in Kihei after an awesome meal.
You won't be disappointed for sure!

I've known Ann Marie for several years now, anyone visiting the island that wants a real healthy treat should definitely give her a call, she pays attention to detail, and serves her clients with the utmost respect and class, your Maui trip will be a blast when you get to know her, her energy is real, and she's such an honest person, do business with Chef Ann Marie, you'll tell your friends about her because she's an awesome chef, person, and most importantly a friend that loves food and people, it's hard to find true beings like her these days. Visit her site http://www.mauifreshchef.com/

Mahi Mahi Recipe

MAHI MAHI in the oven for a dinner of more than one. Let's say you got 8 peeps comin for din din, and you want to impress them, maybe they're from the office, or the shelter, or just hook ups ha ha. Get about 8- 7 oz. Mahi filets from your seafood monger "Larry", why bother cleaning the fish, I know how to do it, but heck if the guy at the shop can skin it, and weigh it out for me that's really a no brainer. Shit if he could cook it for me also... well... let's do it ourselves shall we?

Preheat your oven to 325 deg. f.
Get a baking sheet and spray some Pam or other nonstick spray so the fish filets won't stick.

Season the filets with sea salt and some white pepper on both sides and place them on the sheet.

Meanwhile, in a sauce pan, warm up 3 cups of heavy cream, over low heat.

Then add in 1 cup of white wine and cook it over low heat for several minutes, then turn up the heat so it begins to bubble slightly, continue to cook for about 10 minutes.

In a bowl, place a stick of unsalted butter and melt it a tad, then add to that about 4 tbsp. of flour and mix it together, this is to make the cream sauce thicker.

Add the butter and flour mixture to the sauce pan and wisk until it thickens, stir a tad, then off the heat. 

Bake the Mahi for about 12 minutes, or more, but you do not want it to be hard, if you preheated the oven right, 12 minutes should be just right, or a little longer to your liking. Plate each filet on a plate with your fave veggie and starches. Dress each filet with some of the cream sauce, top it with some capers, and season with salt and pepper to taste. 

MAJOR LEAGUE BASEBALL OPENING DAY 2011 HOME FOOD

Photo is copyright of Major League Baseball and not intended to profit off of the logo but to give viewers an effect of the real look of the sport of Major League Baseball. From www.ubethecritic.com
Opening Day 2011 MLB, Home Food Ideas Baseball Fanatics- As I sit at the house watching opening day 2011 for the MLB season, what a time of the year, my fave, my sport of choice any time baby! Oh I love football don't get me wrong, my team in the NFL, da Rams! NBA? Da Lakers! But the Dodgers is my favorite of all sports teams, and MLB my favorite sports league, and steroid usage doesn't bother me none, hey it's more entertaining if guys can rope more dingers over center field. But right now I got the ESPN on and the Yanks are hitting on the bottom of the 6th at Yankee Stadium facing the Tigers. CC is on the mound for the yanks.


But let's talk about eating shall we? For those of us that live thousands of ocean miles from the nearest MLB ballpark, can we replicate a stadium kind of food? Sure we can.


1. Preheat your oven to 325 deg. f.
2. Get a package of 1/4 pound dogs all beef and Kosher ones if you can.
3. Chop up about 2 large round onions.
4. Chop up some celery.
5. Grate some Cheddar cheese
6. Get some sliced pepperoni
7. Get some smoked bacon.
8. Buy some ready made chili.
9. Buy some fresh hot dog buns
10. Place a dog in the bun, and fill it with all of the ingredients within reason on the dog and bun, and then bake it for about 10 minutes or so until all of the ingredients are cooked through and hot, it may take a little longer, but do the whole bag of dogs and buns, since you no doubt will have some buddies up at the abode. Or you can eat it all yourself.

Spring and Summer Grilling

I got a question the other day, the guy says to me "Ron, what kinda grill should I buy, a gas one or a charcoal one?" And I gave him this answer, maybe a charcoal grill, because since we live on Maui, there's nothing like the flavor of charcoal, be it is briquettes, or flavorful guava wood with Kiawe, or well.. gas would do too, but I like charcoal better.

But if you get a gas grill, there's ways to add that smoky flaves, and this is how you do it, get some wood chips, and soak them in some water, don't douse it too long, but just get em wet. Then get some foil, and wrap them up, but leave a small opening, when the wood chips get hot from the gas flames, it will produce smoke. Lay the wood chips on the bottom of the grill close to the flames, and use the cover on the grill so the smoke stays trapped inside.

Local boys love the smoky flavors of meats, veggies, fish that comes off of the grill, grilling is not barbequeing, it is quick cooking on the grill. So make sure your slices aren't too thick, whatever you are cooking, you want the heat to quickly cook it, and I've found that grillling steaks that are too thick on the grill can be a task, some people want theirs cooked on the well side, and because of the thickness of the meat, it takes too long to cook, and you end up taking up valuable space on the grill for other items. If you are grilling thick cuts and people want it on the bloody side, no prob. Best to use Flank or Flaps, or 1/2 inch cuts of steaks. Score your chicken pieces so the heat penetrates it for quick grilling. Pork chops shouldn't be too thick, and not too thin also, you be the judge eh?

Marinate most of your grilling items, oilve oil for veggies with dashes of salt and pepper and other spices and herbs, soaking meats and chicken and fish with soy sauce and sugar and garlic, or whatever you want before grilling gives it some flavor. I like to use Hawaiian salt on all the meats, chicken, pork, or fish, that simple salt brings out the best in grilling.

Tips On Quick Soups

Tips on quick soups: Soups don't need to be cooked a long time to be good soup, and you can make a quick soup from almost scratch. Let's do a chicken soup, and if you're pressed for time, this is what you should have in your cupboard.

Cans of chicken broth (low sodium)
Cans of tomatos sauce (low sodium)
Canned tomatoes

Preheat a stainless steel pot over medium high heat (medium size)

3 tbsp. of vegetable oil
2 cloves of garlic smashed
1 inch if ginger smashed
1 whole chicken 2-3 1/2 lbs. chopped up into pieces
1 can of tomato sauce
1 can of chopped tomato
6 cans of chicken broth
1 stalk celery sliced thin
1/2 lb. of chopped kale
Salt and pepper to taste

1. Saute the garlic and ginger for about a minute.
2. Add in the chicken pieces and cook until all the pieces are brown and juices come out.
3. Add in the tomato sauce and chopped tomatoes, and cook for about 5 minutes.
4. Add in the chicken broth, bring to a boil, then lower to simmer and covered, cook for about 1 hour.
5. Add in the celery and kale, off the heat, season with salt and pepper to taste.

You can add herbs and spices if you like, this is just a general idea for a simple soup, from almost scratch.

Good Foods on Maui

There's good food on Maui, you just need to look real hard. What are the good places to find certain foods, or grines as we like to say. Look for these places for local food.

Da Kitchen: Local and Hawaiian plates, with locations in Kahului, Kihei, and Lahaina

Sam Sato's: Located in the Mill Yard in Wailukui Town.

Pukalani Superette: In Pukalani town, on Makawao Ave. on the way up to Haleakala, this place is a true local stop, drinks, and hot lunches.

Mana Foods: On Baldwin Ave. in Paia Town, this is an all natural dig, groceries, organics, vegetarian.

Paia Fish Market: Corner of Baldwin Ave. and Hana Hwy, great fish like Mahi, Ahi, Ono, make it a sandwich, or fish and chips, or a nice salad.

Eskimo Candy: Fresh local fish and seafoods, awesome plates. Located in Kihei.

Nagasako Okazu Ya: Located in the Lahaina Shopping Center, ono foods local style, I like the simple chow fun noodles with the hamburger steak and mac salad.

Ichiban Okazu Ya: Local style Japanese food, in the Kahului Shopping Center.

Pearl's Korean BBQ: Great quick Korean style local plates, great veggie sides. Meat Jun is great, Kalbi Ribs great too.

Minit Stop: Get gas, and their famous Maui Style Fried Chicken with the Potato Wedges, located in Kahului, Wailuku, Pukalani, Kihei, Makawao.

Down To Earth Natural Foods: Located on Dairy Road in Kahului near the airport, all vegetarian and vegan, Tofu Dynamite, Mock Chicken, Teri Tofu, all good stuff, Spring Rolls, Sweet and Sour Setan all great.

Pizza Paradiso: Maui Style Pizza located in the Times Supermarket mall in Honokowai, north of Kaanapali.

Broke Da Mouth Cookies: Located on Alamaha Street, in Kahului, see my friend Chef Loyd Yokoyama and get some of his killer cookies and cakes, and pies.

L&L Drive Inn: Locations in Honokawai, Lahaina Cannery Mall, Kahului Maui Market Place food court, Kihei Piilani Shopping Village, this is a local favorite, can't go wrong here for a local taste, also Chop Stix is their to go Chinese style at most stops.

Aloha Deli: Local style hot dogs at the Maalaea Shopping Village, get their different toppings on the best dogs on Maui. Say hello to my friends, Steve and Howard Canastra.

Aloha Mixed Plate: Nice setting right on the water in Lahaina, local Hawaiian plates.

Mala Ocean Tavern: Fresh foods, great fish, beef, and more, in Wailea it's a little upscale looking, in Lahaina it's really a local dig at its finest, my favorite is the Ahi Burger.

Amigo's Mexican Restaurant: In Kihei, Lahaina, and Kahului, one of my favorite Mexican digs on the rock, fresh and good quality.

Olowalu General Store: About 10 minutes south of Lahaina off of the highway, good bentos.

Ilocandia: Filipino foods, great fried crispy pork, and groceries, Pinacbet is the best too.

Paradise Food Mart: Filipino dishes, large selections located on Wakea Ave. Kahului.

Tokyo Tei: An icon in Wailuku, the best tempura around.

Dragon Dragon Chinese Restaurant: In the Maui Mall in Kahului, Canton style, can't go wrong.

Fu Lin Chinese Restaurant: Located in Lahaina on Front St. next to Safeway, very good Chinese food.

Black Angus Steak House: Kahana Gateway, minutes north of Lahaina and Kaanapali, get your steak fix here, and full bar open later in the evenings.

The Gazebo: Great breakfast, a hidden jewel, smack on the beach in Napili, north of Kaanapali, great Macadamia Nut Pancakes and Fried Rice, the lines go out the door so go early.

Flatbread: In Paia, fired pizzas, the best in creative pizzas and killer salads.

The Village Cafe & Sweet Shoppe: Home cookingz in Kapalua's Adventure Center building, great brisket, sliders, fish n chips, and great sweets. Go for breakfast and start your day in a beautiful setting.

Isana Sushi: Located on lower Kihei Rd. I think their sushi is great, while everyone goes to Sansei which is good too, Isana has a better feel. Sansei gets to chaotic.

Kobe Steakhouse: Tepanyaki and Sushi, located in Lahaina on Luakini St. off of Front St. nice dig.

Penne Pasta: Local style Italian, small and quaint, good food, located on Dickenson St. Lahaina.

No. 1 BBQ: Korean style local grines, inexpensive plate lunches, the Mochi Chicken is great, 2 scoops of rice, and mac salad, you'll be sleeping afterwards. Located in the Lahaina Square.

Well there's more, but if you are visiting, check these digs out and be one of us, and some of these places sells t-shirts, get one as a present.

Maui-Locking the Lead Cook In The Walk In Freezer

Locking the Lead Cook In The Walk In Freezer, By Ron Sambrano 


It was a very nice sunny day in May, I guess it was a May Day ha ha. Well, this story takes place at the old Kaanapali Beach Club Restaurant & Bar, right smack on the beach in Kaanapali, and this was my favorite of all kitchen gigs, you see I hate cooking really, but just love to have fun, and this place was a fun palace on the white sand beach. Where else can a cook say that during lunch he can go swimming in the blue Pacific and scope out all the bikinis laying around eh? Well maybe some cooks on the Mexican coast, or something, but you get the idea right? Junior? Huh?


Okay let's get to the story, here goes. My boss Roy tells me and Darius the other cook that we got a new guy that'll be like the lead cook during the day time, I guess Roy didn't trust me and Darius, I mean all we did was puff on doobies, and maybe take a few swigs off of a pitcher of beer, but other than that, he hired some kook named (I have to change the name) Shit Head. So we meet this Shit Head, and come to find out, he's got a well to do resume, I mean he cooked at a lot of hot restaurants. But did it really impress me and Darius? Nope. Why? Because the cockhead wasn't any fun, he was way too serious. Try to make fun of a subject and he's all mister Catholic priest. So well, one day not too far down the culinary road, Darius and I decided to take Shit Head into the walk in freezer and lock his ass inside because he was just a Dick Head as well as a Shit Head. Have you ever worked for a Shit Head? Or a Dick Head? Okay, now you know why we locked him in the freezer. Reason? He deserved it big time.


So Shit Head is on the line while me and Darius were spinning salad greens or something, or talking to the cute prep girl, one or the other, but as we watched Shit Head blaze through the cooking with ease, like he was showing us up, we decided that we had to teach him to be humble, because all he ever talked about was himself, his self, just a little Shit Head you know? So we had a plan, a strategy that would make us proud of ourselves. Well looking back it was kinda immature, but what the hell, we were young and stupid, so that didn't count.


Darius and I decide to make like we were looking for something, and it went something like this.


Shit Head is at the grill, I'm inside of the freezer, and Darius is outside.


"Hey Shit Head, where's the box of shrimp?" I asked rather loudly.


"It's inside there, look harder, I just checked in the shipment."


Darius looks at me, "Call him inside Ron, then come out real fast, then we'll take the sharpening steel and slip it in the hole of the handle on the door."


Like an idiot I respond, "Shoot, that means we'll lock him inside. But what if he suffocates?"


"Nah we're just gonna scare him."


"Okay," I agree. Then I yell, "Shit Head! Help me find the shrimp man!"


"Comin," says Shit Head. Then he comes into the freezer with me. "Ron try and look to the left, to the left on the second shelf."


"Okay come inside and show me man, I can't find it," I say.


Like clock work, Shit Head leaves his station and starts to look for the frozen shrimp, but little did he know, I walked out of the freezer, and as soon as it was cleared, Darius shut the door, and slipped the sharpening steel into the hole on the door handle, Shit Head was our prisoner.


He was banging on the door for about 30 minutes, then we let him out. He could have died in there, it was close to 30 degrees. But that's the stuff we put up with back in the day, it was fun to lock up some hot shot you know? After a few days, he quit for obvious reasons, he said he didn't want to work with two psychos.

Maui- Office Potluck Saying Aloha to GM Mars Simpson

Aloha to a friend and boss, is grounds for a massive potluck featuring grilled chicken, grilled rib eyes, hot dogs, rice, fried chicken, tossed green salad, cold drinks, and dessert. Well Maui folks know how to be like family, Mars Simpson leaves the company we work for, Speedi Shuttle Maui for greener pastures, or as she put it... "Traveling for now." Mars has been a good asset for the company and great for the Kapalua division in the past year, she listens to our concerns with compassion, and she attempts to make the work place somewhere employees will look foreward to go and clock in on time.

As far as food? Mauians make it simple, Gly Kukahiko the queen of the grill did the rib eyes perfect, "I cook em just right, little bloody and it continues to cook when pau (finished) and on the cutting board." Yes, she knows a thing or two about grilling meats and chicken, simple seasonings, Hawaiian Salt, and that's the ticket to a ride of foodie enjoyment.

Jaime Navarro, supermom, superwife made a yellow cake with chocolate frosting, and it was almost gone by the time the gathering was done with, it started at 11:00am and was over by 2:00pm. Check this cake out, a thick double layer, I wanted vanilla ice cream with dat, but I did not see any, like killer Roselani Ice Cream mmmmmmmmmmmmmmmm.

Me and Mars, last time together as Speedi employees

 

MAUI- Wide Variety of Foods @ FOUR SISTERS Wailuku

FOUR SISTERS KITCHEN in Wailuku Town, Maui has that local touch you visitors may be looking for, on the corner of Church and Vineyard, this local restaurant has a wide variety of foods.

It is in a very relaxed part of Maui, totally away from the somewhat of a rat race Kahului, Kihei, or Lahaina. Wailuku (Why Loo Koo) Town is still old school, just walking through the town from the old courthouse down towards Market Street, Main Street, and Wells Street, you'll get that feeling that yes, this is an older part of Maui, the architecture is really a throw back  of yesterdecades if there is a word, yesterdecades is what Wailuku is. Four Sisters Kitchen has that flavor, that ambience of a total small town dig. Imagine old timers stopping in, families happening by to eat a good local plate, and conversing (talking story) about the current events, or who's fooling around with who, or who got arrested, or well.. whatever the conversations may be, this place has a really nice feel.

The West Maui Mountains to the West is usually cloudy, check the Iao (Eee yow) Valley close by about 3 miles up the road for a look at a very picturesque natural scenery, and usually a cool weathered town which makes this place really blessed, the air fresh all of the time. People of all nationalities gather in Wailuku Town, law offices, and businesses line the streets, and old plantation homes may be seen closer towards Happy Valley, look at your map on your smart phone.

Four Sisters Kitchen is the dig you got to tell your friends about if you dine here, they have all kinds of dishes you're probably familiar with. Foods from the Philippines, America, Mexico, Italy and local faves from Asia. Try their all you can eat dinner buffet from 5pm to 8pm $12.99, can't go wrong, can't be disappointed. And who knows, there may be a show going on at the Iao (ee yow) theater down the street, at this writing Cats is playing on the stage there (March 27, 2011). For any type of entertainment news check out Maui Time a free publication. 

FOUR SISTERS KITCHEN
2101 W. Vineyard Street
Wailuku, Hawaii 96793
Phone:808-214-1423
email: info@foursisterskitchen.com
http://www.foursisterskitchen.com/

All photos Ron Sambrano 2011

Hot Pepper Steak

Grilled Flank over hot coals, with a Hot Pepper dressing makes the beef stand out. As summer approaches in a few months it will be grilling season, lots of weekend warrior chefs grilling it up at the beach, at the pool, or in the backyard.


6 - 7 oz. Flanks seasoned with salt and pepper
Grill the steaks over hot coals, charring it considerably for the smoky flavor, flip it once after about 4 minutes, then cook the next side about 3 minutes, remove and let it sit and rest for about 5 minutes.


In a sauce pan, add in:
2 tbsp. of butter
2 cloves garlic smashed
1/2 red bell pepper minced
3-4 minced red chili peppers seeds in
1 tbsp. minced onion
1/2 cup of white wine
1/2 cup of beef broth
1/4 cup soy sauce
1/4 cup ketchup
1/8 cup vinegar
1/2 cup heavy cream


1. Heat up butter over medium heat, add garlic, bell pepper, red chili peppers, minced onion, and cook for about 2 minutes so all the flavors sweat out.
2. Add in the wine, and cook for about 3 minutes, then add in the broth, soy sauce, ketchup, vinegar, cook for another 4 minutes.
3. Add in heavy cream and stir cook for about 2 minutes. Season with salt and pepper.
4. Slice each steak across the grain, and spoon some sauce over sliced pieces of meat. Great to eat with rice, or in a tortilla wrap.
www.tollieshmidt.com (Pic) is a copyright please visit that site

This is just a picture of a grilled Flank, notice the chef cut the Flank across the grain promoting easy chewing of the meat.

Maui- The Line Cook (A Short Article)

The line cook is usually some dude that doesn't have much aspirations, he knows the proper way to fry an egg, flip a burger, grill steaks, and make sauces per instructions from sous chef. But this dude usually looks craggly, scruffy, and more than likely drinks beers, and may be a conspiracy theorist, he has an attitude like F...k the world, and f....k this restaurant, but that's just him. Ask him why he didn't attend the morning meeting? He'll answer with a "For what? This place doesn't pay me enough to be here, I worked f...ing till midnight last night cleaning the grill and mats coz Julio didn't make it.. f...k!" And then the manager hands him his check and tells him to leave.

The man at the line is a warrior, okay maybe you read some Anthony Bourdain, but I been in kitchens most of my life, and I see it too. Like line cooks that take a smoke break and I don't mean a toke of Cool's, but some bud. Come back red eyed and asking the bartender to send him a beer, that's the racket. What a life in the kitchen. But these line cooks need to be babied because most of them are f...ing babies anyhow, they cry about every little thing, and some of them really believe they're better cooks than the chef that created the menu. Then why is it the chef has a bigger salary? Got to wonder, if these line cooks gave it some effort like maybe go to business school, or management school, or just shut the F up and cook, life in the kitchen will be better for all involved.

Line cooks should be porn stars, at a recent meal at Cane and Taro in Kaanapali I overheard some line cooks talking about the night before's sex encounters with their female opposites, but could it be a script? It went somethin like this.

cook1: dude Heather was F-ing hot man.
cook2: dude, Heather was with you?
cook1: dude, Heather has a shaved p....y bro!
cook2: really? Yeah I can see that, she wears some tiny bikinis man
cook1: F-ing A bro, F-ing A!

Now come on, if I owned this dig I'd fire their asses ASAP!

But line cooks could be a bunch of actors waiting to be discovered, or former heavy equipment operators, I worked with one Filipino dude and guess what he was? He was a surgeon in the Phillipines, he moved to Maui (Okay America) and needed to get re-licensed but never came around to do it so he worked along side of me hashing out Chow Fun at a local dig here in Lahaina. I worked with ex-cons, I worked with a hot chick that was a lesbian, and her lover was able to life a Harley over her head, F that shit! So that's what to expect from a line cook's persona, if you're thinking of running a restaurant, be in for a surprise when hire your kitchen staff because no doubt, no doubt... you'll have a Motley Crew.

Article written by Ron Sambrano copyright 2011

Maui- Baked on Maui CookKwees

Maui company Cook Kwee's makes some ono cookies, with several different flavors, all packaged with a color coded plastic wrap 6 oz., Macadamia and Almond, Chocolate Chip, and other good flavors. Try them with some ice cold milk, again something local for you if you're visiting.

Maui isn't just for kalua pig at luaus, it's for cookies too. Or make that Cook Kwee's.

Maui- Hawaiian Chip Company Sweet Potato and Taro Chips

Another snack locals love to eat, is Hawaiian Chip Company's Zesty Garlic Sweet Potato & Taro Chips. If you like potato chips with the ridges, or cheese puffs, or corn flakes, or tortilla or won ton chips, I do want to make a bet with the Vegas odds makers that you'll eat a bag real fast and want more, maybe down it with an ice cold Coke or Pepsi. These crisp Hawaiians are really good for a snack, something local, something to tell your friends about, or heck buy a box and mail it out to your house, screw the airlines those bloody bastards tell the to go F... off! You can find these in most convenience stores, most pit stops have them, or the supermarkets may have them, but for sure, we have them somewhere on this island. Visit Maui and try something local, try some taro chips, it's ono, or delicious.

Maui- Gourmet Items For the Gourmet Foodie

R. Field Wine Co. and Foods is the perfect spot for you gourmet foodies. Stop by their contracted spot inside of the Lahaina Foodland Farms in the Lahaina Gateway Shopping Center. What is your foodie poison? Gouda, Mascarpone, fine wines? That's right, you want sausage, ham, spices, spreads, and other fine stuff to play gourmet chef, R. Field Wine Co. and Foods is the place to shop. Lots of local foodies stop by to purchase their cheeses, and wines. They do have an Ahi Spread that's popular made in Hawaii. The place is clean, the staff is very prompt, professional and really knowledgeable about the products that they sell. They'll slice the meats for you and weigh it all out just like the old village meat shops. Located inside the Foodland Farms, you can shop for other items that R. Field Wine Co. may not sell, but it is a store within a store. Too bad we don't have Mario Batali's food superstore here, but this will do until Mario decides to start a biz here in Lahaina. Just minutes from Kaanapali, Kahana, Napili, Kapalua, Launiupoko, this store within a store is more than good nuff.

Photo: Ron Sambrano 2011

Maui- Shredded Mango is a Local Snack

Shredded Mango is one of the local faves in packaged snacks, usally green mangoes are peeled, and then seasoned with a sweet and spicy concoction that only the creators know what's really in it, food coloring to make it red for sure, and it's really sweet and sticky. That's why kids in Hawaii need to see the dentist more than twice a year. Nah juss kidding. But go to any convenience store or supermarket, the odds are you'll see some locals buying shredded mangoes. Try them out it's not too expensive.

When we were kids, and we didn't have any money we'd go to the harbor and have tourist toss money into the slip, and dive for quarters to buy our snacks, or we'd beat up the clown in school that thought he was better than us, take his coin sack and run as fast as we can to buy shredded mango, and then get caught by the cops, and spend time in detention, but it was worth it.

Pictured here is K A Js Shredded Mango 2.5 oz
Photo: Ron Sambrano 2011

Maui- Local Fresh Eggs

West Maui Farm Has Local Eggs! Okay you are going to visit Maui from another island or from another country... or just flying in from the mainland, and if you are staying at a condo or a house, there's a slim chance that you're gonna be cookin, so if you want local fresh eggs for your morning omelet, Benedicts, or your Egg Fu Yung, stop by Foodland Farms in the Lahaina Gateway Shopping Center, they carry Neighborhood Farms fresh island eggs. From Launiupoko just south of Lahaina by a mile and a half, talk about fresh.

What would I do with these eggs? I'd make a killer omelet, use three of these bad Hawaiians, crack em and mix em up, and make some omelets with some Portuguese sausage, onions, shrooms, and peppers, and cheddar cheese, then melt the cheese and eat it with some sourdough English muffins, and a good cup of Maui Coffee Company Coffee. Now dat's one freeking breakfast Lahaina Maui style!

Photo: Ron Sambrano 2011

Healing Bennies of Taro

Benefits of eating Taro
Taro is the staple, the starch of the native Hawaiians, or Kanaka Maoli. Sacred, the Kanaka Maoli felt this plant to be much more than food, it was also spiritual, for farming taro, or kalo took time, and love to cultivate it in lo'i, for example the taro field. Water from streams were important to farm taro in ancient times, and now in the modern day as well. But now farmers face a challenge for large plantation corporations fight to divert water for their own usage, and protests dominate newspaper headlines at times, water diversion by big wig corporations can be and is devestating to the Kanaka Maoli. Very much so, that I've seen native farmers break down and shed tears, for water and taro (kalo) are sacred. "Water is the food for plants, and kalo is our plant and our source of energy and good health," says a farmer from the Big Island.


The Italians had bread and pasta as their starches, Asians have their rice from paddies, Kanaka Maoli raised and ate kalo. The benefits of kalo (taro) include.


Medicine for insect bites


All the main vitamins
A
B1- Thiamin
B2- Riboflavin
B3- Niacin
B5- Pantothenic acid
B6- Pyridoxine
B9- Folate, Folic acid
C- Antioxidants
Protein
Calcium
Iron
Magnesium
Phosphorus
Potassium
Sodium
Zinc
Copper
Manganese
Selenium
Natural fats
The 2 omega fatty acids that's good for the cardiovascular
Carbohydrates
Dietary fibers
Calories


*Kanaka Maoli ate kalo (taro) for health benefits, some have eaten it to help their vision and to help fight viral infections. One associate is adamant that the cleaned out leaves that are boiled in water and Hawaiian salt, with baking soda to help wilt it, is such a good source of rich vitamins and iron, that it helps fight cancer. Kalo is a supreme plant. As the root portions have been pounded for centuries to make the starch tapioca like "Poi" you find in Lu'aus, the whole plant is used in one way or another. But as anything that the masses tend to look at as a healer, or just a source of food or some fad, corporate farming companies, or seed companies are now generating GM kalo and the Kanaka Maoli is not happy. Once companies secure a patented kalo, who knows what that will lead to, and the fact that GM is not natural nor organic, the Kanaka Maoli people, the farmers and cultivators of Kalo are up in arms of the fact that companies with billions of dollars want to take a sacred healer, a plant that is worshiped and turn it into a profitable enterprise. "Batchi!" says a local farmer, referring to a Japanese term for bad karma. "What goes around comes around, they are taking a native plant and exploiting it, one day you'll see it all packaged in nice wrappers and boxes, and it will be in shelves in every mainland based big box chain store, that's wicked!"


So if you ever get a chance to visit Hawaii, and you are interested in farming and what natives are trying to carry on, visit a local taro farmer, and show your support for organic taro (kalo) farming.


Ron Sambrano


* There are no pictures I'm allowed to use. You can visit this link to get information and what taro (kalo) looks like.
www.hawaiiseed.org

MAUI- Korean Style Beef Plate Under 7.00

I LIKE EAT! I HUNGRY AND IF I DON'T EAT I'M NOT A HAPPY PERSON TO BE AROUND!!!!! Okay so you visitors coming to Maui are looking for what we locals like to eat huh? We like it fresh off of the grill, and we do love Korean style foods baby! If you are in the hunt for some very delicious and reasonably priced Korean style plates, head to Queen Kaahumanu Shopping Center in Kahului, Maui upstairs in the food court. For less than 7.00 you can get what is called a Mini Plate which comes with 1 scoop of rice, 2 choices of greens, veggies or mac salad, and Korean style beef fresh off of the grill. Seasoned with soy sauce, sugar, ginger, and some other spices, and thinly cut, it's a filling plate local style.  Add a drink then you're close to 10.00.

Remember if you want what we locals eat, check out Pearl's in the Queen Kaahumanu (Ka ah hoo mahn noo) Shopping Center. If you're a vegetarian, all the stuff in the chill that are used as Korean style sides is perfect. My friend Greg is a vegetarian and he goes there just for the sides, for about 5.00 he gets 4 picks, choose anything that's there, kim chee cabbage, seasoned tofu, potatoes, bean sprouts, pickled cabbage, rice noodles, it's awesome.
Photo: Ron Sambrano 2011

Mini Beef Plate, Mac Salad & Kim Chee
Photo: Ron Sambrano

Maui- Cooking Big For a Few Days

If you are looking to save money on food, and you aren't much of a cook, here's a tip for you, and it doesn't matter if you are single or you have a family of four. The best thing to get is a slow cooker, head down to your local drug store or big box variety store and purchase one. 


These are tough times, and buying inexpensive food to put in your slow cooker will go a long way, take for example a 5 lb. box of chicken parts sold frozen are usually on the inexpensive side. You can make a slow cooked chicken meal that can be eaten at least 2 or more times, just freeze any leftovers. Use that slow cooker again the next day, purchase some inexpensive cuts of beef, like the chuck section, and slow cook that. Use different seasonings, buy some cookbooks and get ideas on how to cook some awesome meals. Buying bigger actually can save you money on food. Instead of purchasing 1 lb. of ground beef for a few dollars, it may be cheaper to buy 4 lbs. for less. 


You might find inexpensive frozen cod steaks by the half dozen, well put that in the oven and bake it with some seasonings, freeze any steak you don't eat. Times are tough, save your money by shopping bigger and making your foods last. Same with vegetables, look for deals either fresh or frozen, buy them in bulk, usually it is cheaper, but valuable. 


On kids, if you can feed your children 3 meals a day, consider this an ultimate blessing, don't take this for granted, where millions of children in the U.S. are starving every day, and no one wants to think of their own child starving for a second. Reality is, we are depending on our jobs, and once we get hours cut, it hurts our food budget. So learn to stretch out your food supply by cooking in bulk.


Slow cookers are the best, purchase cuts of tougher meats, that's not too expensive and utilize that. Once the meats are cooked, it gets softer from the slow cooking process, and you'll have a very savory dish the whole family will love to eat. Stretch out your meals in these tough times, and it doesn't hurt to say a prayer before you eat, it can't hurt, who knows maybe a miracle may happen. And remember...the people you see on the streets could be us one day, never take your blessed life for granted.

MAUI- Classic Sauce

5 MOTHER SAUCES All You Freeking Foodies should know! So foodie, you think you're all that huh? You been to Chef Le Wutnuts's new bistro, he's got some Chinese/Indian/French fusion thang going on huh? He's got those spring rolls that look nice, and tastes great, you rant and rave about it to your foodie friends. Okay cool.But let's get back to basics, let's take a look at some classic sauces that is hardly seen now days, but is in a new way. These sauces I'm gonna present here, are the standards that leads to many a chef's creation, and here we go foodies!

Bechamel- This is a white sauce, or cream sauce, the French had a hand in this creation by one Louis de Bechamel. Utilzing a butter and flour roux, and adding milk to the mix, the white sauce was born. By infusing other ingredients to this sauce, a chef can make anything creamy and with a thick consistency. Orange Cream Sauce, Tamari Soy Cream Sauce, Mint Cream Sauce... okay you ain't that dumb, you get the fucking picture right?

Veloute- Is a sauce based on stock, like beef, fish, or chicken and infused with milk or cream to produce the white pigmentation, a veloute made with chicken can be a great chicken cream sauce. You can get creative with sauces, as long as you've learned the proper techniques and methods why, you can do anything. Look at the Chinese and how they make simple sauces in their woks, they do it with a very simple thought, add the liquid and flavor it, and just add a cornstarch and water thickening agent and viola sauce!

Espagnole- Made with roasted beef bones and meat, a dark brown sauce is produced, also utilizing a mire poix, onions, celery, carrots. Dressing prime cuts of beef or lamb can be used via the Espangnole family of sauces.

Hollandaise & Mayonnaise- Are both considered emusified sauces, Hollandaise is made from egg yolks, with clarified butter made in a double boiler or butter melted in a micro and then made in a blender. But purist will use a double boiler method and wisk the sauce to a right consistency, other ingredients added usually lemon juice, cayenne pepper, vanila extract, nutmeg, some chefs add in all kinds of little enhancements to generate their own flavors.

Mayonnaise is made of eggs, vegetable oil, vinegar, lemon juice and other ingredients depending on the chef's preference, garlic is added to make aioli. Mayonnaise companies over the past decade have seen increased profits, with other ethnic cuisines using it, Japanese in their sushi and dynamite, Hawaiian plates with the mac salad, Mexican cooking with sauces that are hot and creamy. Mayonnaise is one of the most popular of sauces, in modern days this is more of a condiment.

Vinagrette- Is a simple dressing or sauce made with vinegar and oil, chefs utlize the 3 to 1 rule with this. 3 parts oil to 1 part vinegar. Once this is made, flavoring it is simple, add raspberries for a raspberry vinagrette, soy sauce for a soy vinagrette etc.

So foodies this was your lesson for the day, go out there and cook your asses off!

Maui-Kellogs Frosted Flakes My Favorite Even Now

Tony the Tiger and Kellog's is a legally Trade Marked and Copyrighted entity. This blog is to just familiarize the readers with who Tony the Tiger is and what the boxes look like.
"They're Grrrrrrrrreat!" Man is this the greatest marketing shit ever? I think it is man, because when I was a kid, watching cartoons every freekin Saturday morning, Tony The Tiger was my favorite character. I mean this huge ass tiger talked to kids, he played with them, and I loved the cereal. Every time I went to the Nagasako Supermarket with her, I'd run my little ass straight to the cereal section and grab the biggest Tony the Tiger box I could find, why? Because those big boxes had a toy or something inside. Mom would always be cool with my getting food, but not Hot Wheels, I always wanted some Hot Wheels, but she said that dad was pissed because it's a waste of money.


So what is the history behind Kellog's and Tony the Tiger?
Photo: Ron Sambrano copyright 2011

1952- Kellog's introduces Sugar Frosted Flakes it consisted of corn flakes frosted with sugar, or coated with sugar.
1980- The word sugar is dropped from the boxes or advertising, lots of cereal brands had dropped the word sugar.


Frosted Flakes by itself is a description of the product.


INTERNATIONAL NAMES: In the U.K. and most European countries it is called Forsties.


In Latin America it is called Zucaritas.


In Brazil it is called Sucrilhos.


In Japan it is called Corn Frosties.


In Korea it is called Corn Frost... Imagine Kim Jong Il going, "Hey I need a bowl of Corn Frost now! Before I shoot you!"


Tony the Tiger was the mascot since its inception, and the man that voiced Tony was Thurl Ravenscroft, he died in 2005. His replacement is Jim Van Horne, and Tom Hill voiced voiced the funny Tiger in the U.K.


Okay gang I'm gonna get me some, till next blog post.

Maui Beef Tacos Polished But....

BEEF TACOS (soft) @ Casamaya in Lahaina Cannery Mall, was polished, but I can say this, on a scale from 1-5, and 5 being the greatest euphoric experience a foodie can imagine, it was really more of a 1.87777 on the taster scale. The presentation was excellent. The refried beans were like cold, the rice cold, the beef wasn't seasoned the way a Mexican chef would do it, my little nephew could season it from scratch and be better. Would I suggest this place? Yeah I would, if you are starving and there's no other place to get Mex. Why did I polish it? Well... I did not actually polish it, I handed over some food to a little kid sitting next to me, and he even said it was cold. We both ate our food, but it was one of those days we both said, "What the hell, just eat the damned thing coz money doesn't grow on trees and it is edible." But are we gonna go back there? I won't, my little friend may or may not, his mom decides his fate ha ha.


Should have gone to Amigo's but it was too far away. Or have my friend Carlos, who lives here but is originally from Mexico cook me some beef tacos.
Photo: Ron Sambrano copyright 2011

This is what a used beef tacos plate looks like despite it being not the best I've ever eaten.

Italian Foods

Italian Foods a lot to learn, there's more to it than pizzas, and calzones. I can put together anything because I've learned the proper way to use all the different heating methods, but to learn a specific style of cooking, you gotta learn from the best. I mean people that really know how to cook Italian foods. Watching the food shows is alright, Giada, Mario, Tyler, and all those famous t.v. chef celebs. But for some reason, I'll run into some Italian couple from the east coast, and they'll rip those t.v. chef stars to shreds with comments like..."They don't know how to cook Italian, those assholes only know how to put on a freekin show.. you want Italian? My Mama makes the best!" Okay, now I'm kinda afraid to delve into Italian cooking on camera, was flirting with that, but man, to get ripped apart by a true Italian? But what the hell, I cook local foods here, and some people rip my butt hole at times, "Hey brah dat not how you make squid luau!"

Maybe I can do Italian foods, I guess I'm sort of battle tested in some sense, but to be on camera and maybe mispronounce an Italian name for a dish? I'd get killed when some Italian sees me. Don't want a horses head in my bed the next morning. Heck I don't even have my own house and bed, but maybe the mob may just kill some cat and stick it in my backpack when I'm not looking.

So my foodie friends, my dilema is this, I want to do Italian food on my local food show and put it on YouTube, but man, should I even try? I know one time Emeril did sushi, and the pundits ripped him another asshole, "What does he know about Japanese food? He should stick to Cajun and leave that sushi biz to the real masters!" Oh wow! Maybe, I should just stick to having fun foods on the show, and not get too serious. But I'm running out of ideas. Should I see a real Italian? Should I hang out at an Italian dig? I don't know but Italian foods has been in my mind as of late. It's just an interesting cuisine, simple, and really tasty looking, I like the Italian herbs and spices. So, my quest to do Italian in front of a camera should be put on hold, I'll study some things about the culture first, learn to pronounce some of the items first. I can just hear it now, "That short Filipino/Hawaiian guy was tryin to cook Italian on his t.v. show, he should stick to whatever it is his family cooks, for crying out loud WTF is this world coming to?"

Maui- Lobster Season

Lobster Season in the islands runs from September 1, to April 31st. Spearing of lobsters is prohibited. Spiny lobster is the common species, the meat is sweet, great for grilling, steaming, boiling, baking, and even taking the raw meat that was chilled and cubing it up for some ceviche. Check the website for the Department of Land and Natural resources for more information on all open and closed fishing seasons. www.state.hi.us/dlnr

Photo belongs and is a copyright of Hawaii Fishing News www.hawaiifishingnews.com this photo is to help visitors to Hawaii become familiar with what a spiny lobster looks like.

Robert Jansen a diver got a state record 6 pound spiny lobster while diving in North Kona in 40 ft. of water. Dated September 4, 2005 just a few days after fishermen and divers can catch lobsters in Hawaiian waters, which ends April 31st. Story from Hawaii Fishing News.


Local divers use their athletic prowess to capture these creatures, divers with gloved hands will sneak up on them and put them in a mesh diving bag, other fishermen may use nets or traps. Diving at night can be beneficial for capturing lobsters, they love to hang out in crevices, if a diver gets lucky and spots one crawling in the open on sandy bottoms, the lobster is exposed and could be an easy capture. Divers at times may illegally spear a big lobster. Free divers frown upon scuba divers when hunting for them, the advantage of a tank diver being able to stay underwater for long periods of time gives the lobster a lesser chance for survival, thus the free divers claim that having a tank is not a real sport.


Without claws the spiny lobsters defense is its spines, the meat is very tasty because of the clean waters in Hawaii, the meat can be so sweet, once you try a spiny Hawaiian lobster, you may want to stock up on it. But fishing in Hawaiian waters is not as spectacular as it was before due to overfishing. Divers also claim that times have changed and in certain areas where they once dove lobsters are very rare. "Some may be taking lobsters when it's not in season, some are idiots and will take small lobsters and not let them mature, what a waste," says one local diver who has been diving for lobsters and crabs most of his life. "It's that way around the world, some people do not respect the ocean and the sea life, this is our way of sustaining, feels like it will never be the same again."


Spiny Lobster w/ Blackbean Sauce


1 Hawaiian Spiny Lobster 2 to 2 1/2 pounds
* Place lobster in a pot of boiling water, and cook until the shell turns color then remove quickly.


Ingredients.
1 cup of soy sauce
1/4 cup of water
2 tbsp. of sesame oil
1 tbsp. of oyster sauce
1 tsp. red chili flakes
1 tbsp. minced green onions
1 tsp. minced garlic
1 tsp. minced ginger
3 tbsp. fermented black beans


3 tbsp. of cornstarch
6 tbsp. of water


1. Remove the meat from the lobster and dice it, put it on a platter
2. Heat up a pot with all of the ingredients soy sauce, water, sesame oil, oyster sauce, red chili flakes, green onions, garlic and ginger and black beans. Bring to a boil, and stir.
3. Turn heat down to low, mix the cornstarch and water together then add that into the pot to thicken the sauce.
4. Pour over the diced lobster meat.
Serve with white rice.

Maui- Healthy Foods in Paia

Mana Foods in Paia has the best in natural foods, you can go there and shop for groceries or go to their deli and order something really fresh and above all healthy. Mana has been around for a very long time. If you are on your way to visit waterfalls in Hana or watching the windurfers and kiteboarders at Hookipa Beach Park, stop by Mana Foods on Baldwin Avenue right in the heart of Paia Town.

I suggest if you are a person with heatlh issues and can't find healthy foods on Maui, Mana Foods does have a wide range of items just for you. Lots of locally grown producer natural and organic, and free range meats. Grea spot for the vegetarian or vegan or raw foodist.

MAUI- Anti-Radiation Foods (Nuclear Fallout)

Nuclear Reactors Explodes! How do you keep your health in check, what is good to consume when there's a possible radiation spread thousands of miles, and your house is in its path? Expert health officials claim to take Potassium Iodide supplements. According to several news sources supplements such as Potassium Iodide is being wiped out and because of the shortage in supplies, the suppliers are exploiting the shortage thus raising the prices considerably. Expect bottles to be at $30.00 plus.

See Swanson Health Products http://www.swansonvitamins.com/

Visit Natural News http://www.naturalnews.com/

To protect the glands in your body, other sources that are natural that's safe to consume is sea vegetables, most notably sea kelp, or seaweed, if you've ever eaten sushi, the wrapper known as nori (noh ree) is filled with Iodine. According to naturalnews.com natural Organic Kelp Granules can provide 3mg of iodine (1/4 tsp) And the recommended daily dose is 150 mcg. 1 mg = 1000 mcg.

Most seaweed contain iodine, and cooking it does not remove iodine.

Eat some of these if still available in your local market in the Asian section.

Nori- wrappers, or sheets sold for rolling sushi


Kombu- made to put into soups

Maui- More Local Food Knowledge

Local Foods on Maui, this can be redundant, but it is what it is. Maui is a melting pot of different people and cultures, okay you know that already sorry eh? So let's treck over to Kahului to get a fix of Filipino foods from Paradise Super Mart located at 207 E Wakea Ave. Phone: 808-877-6767.

Find some very good delicious foods if you want to be a little risque, look for Pork Adobo which is a tangy braised pork with spices, I'm sure you'll like that. Fried fish with vinegar and onions, fried pork, various soups, and get this a hog blood stew called dinuguan. If you delved in Vietnamese foods, or Thai foods, you ain't seen nothin yet.

Go and check out Paradise and bring your gout medication because you'll be delving in very rich foods. Great grocery items too. check them out.

Various Filipino Savory Dishes in the Hot Bar

We like try your food!

The Village Cafe and Sweet Shoppe in Kapalua, a review by myself Chef Ron and Sascha Bauml, if you want good savory meals, this it the place to go, great brisket, sliders, fish n chips, and the sweet shoppe, get your sweet fix here. Located in the Adventure Center in Kapalua right off of Office Road, one of the jewels on Maui and the world. The Plantation Golf Course is home of the first PGA Golf tournament of the season every January. Also home of the famous Bay Golf Course with hole number 5 tee to green acrosss the bay.

The culinary experience in Kapalua is superb, with Merriman's, Sansei Seafood, The Pineapple Grill, and the Plantation House also. Come and sample each restaurant for its uniqueness, and enjoy the simple life Kapalua has to offer, no hassles in a relaxing atmosphere. Just 1 1/2 miles away is the famous Honolua Bay in the summers great for diving and snorkeling, and in the winters, home of great huge surf.

Stop by the Village Cafe and Sweet Shoppe soon on your next Vay Cay.

Mahalo

Chef Ron

Maui- Local Plates @ No Ka Oi Deli Lahaina

Local Maui Style No Ka Oi Deli an Icon! Some say it's the simple pleasures of life that makes life... well pleasurable, and being a Lahaina, Maui native, our simple plate lunches are just part of our culinary/foodie experience. And one of the local's faves is No (noh) Ka (kah) Oi (oy) Deli located on Wainee Street right across of the Mc Donald's in the Anchor Square complex. Thanks to Jason P. www.yelp.com for all the photos on this site. Oh yeah the real registered address is 222 Papalaua Street #104. Phone: 808-667-2244


What's good? Everything is good at No Ka Oi Deli, lots of good stuff on the menu. Saimin (Japanese noodle soup), Teriyaki Chicken plates, Salads, Club Sandwiches, and their famous Hop Wo Bread served every other Sunday, give them a call, go early in the morning before the roosters crow, buy some real butter and hot chocolate or coffee, the bread is the best and sold in those old school brown paper bags, open it up and the whole neighborhood can smell it. But this dig is one of my favorites. If you want low cals, don't go here... because the food is savory, filling and the best! Or No Ka Oi! Okay... the salads and sandwiches are low cal, but if you want to eat like a horse with no holds barred, hey pal, this is the dig! I'd go here before Aloha Mixed Plate for sure, but take nothing away from my friends at AMP, I like the food at No Ka Oi's better.