10 Pound Meatball No Contest

One of my fans emailed me to tell me that he made a 10 pound meatball with herbs and spices, he used a 10 pound log of ground beef. Brady from Malibu is a mechanic by trade, loves dirt biking and surfing. He's a father and a husband and a foodie too.

Well he didn't have any pics for me, but I just wanna thank him for looking at my blog and he asked about my cookbook, well Brady it'll be some time before it comes out, but I'm plugging away.

Also Brady you have a long way to go before you call that 10 pounder a big meatball.

Check this out.

Nonni's Italian Eatery concocted this 222.5 pound monster in 09.

Brady you need about 215 pounds more of ground beef, but keep it up man, yours could be the biggest of all in Malibu.

MAUI- BURGER RECIPE FOR THE GRILL

Burgers tastes good when they are homemade!

Got to have a homemade burger, just got to. But what's a simple tasty recipe for a burger made at home? Here is a recipe I kind of tweaked from one of my associates. Here we go, I'll just do a 1 lb. of ground chuck Prime or Choice grade, do not use lean kind, this is for juicy burgers.

1 lb. of ground chuck
1 tsp. of black pepper
1 tsp. of salt
1 tbsp. onion powder
1 tbsp. garlic powder

1 tsp. of sesame oil
1 tsp. of ketchup
1 tsp. of yellow mustard
1 tbsp. of soy sauce
1 egg beaten
1/2 cup of bread crumbs

1. Place ground beef in a stainless steel bowl, break it up fine using gloves or wash your hands really well.
2. In a small mixing bowl, blend together all of the dry ingredients. In another bowl, blend all of the wet ingredients together.
3. Add wet ingredients to ground beef, and mix it well. Then add the dry ingredients and mix it well. And then  add in the bread crumbs and mix well again.

* Chill the mixture for about 1 hour to get it firm. Form 4 patties.

Cooking: Preheat a gas or charcoal grill, over medium high heat, sear the first side, about 4-5 minutes, then cook the second side until cooked to your desire. Add a slice of cheddar or Swiss if you want a cheese burger.

Toast buns with butter, garnish with your favorite veggies, crisp tomatoes, cool lettuce, sweet Maui onions, and dress them with whatever you like.

TIME FOR SOMETHING FUNNY

Aloha to all of you in blogger land or blogger space. Let's talk about life for a little bit here shall we? Our friend Shirley Fong Torres passed away this past weekend, and she leaves us with a lot of good memories. 


I know Shirley's looking down on us, and probably saying, "Will you stop feeling sad and have some fun?" She's probably saying, "Ron write something funny already jeez!" Well, here we go because to me Shirley was one of the funniest foodies around.


Okay, this one time I was working at the old Kaanapali Beach Club on the beach at Kaanapali, I was being trained for the lead dinner cook. So the sous chef was training me, and I had a plate of mahi with some cream sauce, but the cream sauce went over the lip of the dish. So Scott the pretty boy waiter starts yelling at me, "Hey Rookie! What's with the messy plate?!!!" He was a jerk, we all know these guys right? He may have had issues where he was kicked around as a kid on the playground.


"Hey I'm sorry, I'll wipe it off," I said politely, but my blood pressure was rising just a tad, like 200 over 150, not high, but climbing.


"Never mind! Don't let that happen again!" Scott said as he walked away, fixing his collar, but I'd like to chime in, that he was..... losing his.... H A  I R. "Okay rookie, I'm the waiter you don't wanna mess with!"


Well long story short, I got a little drip on some other plate of something else, so here comes Scott once again. "Hey I told you...." Then he proceeds to walk in the back by the stove. He gets in my face and starts to threaten me. "What did I say?!!!"


So I grabbed a chef's knife that was hanging on the magnet and stuck it on his throat, just touching the skin, a little more towards me, I would have killed him. "Hey back off!" I yelled. "Go ahead, get closer and I'll stab you!"


"Sorry, sorry, sorry, sorry, I didn't mean to yell at you (gulp), hey we can be friends yeah?" Scott was very frightened, heck it was only a 7 inch blade.


I guess I shouldn't have grabbed that knife but it was the Filipino in me, we like knives ha ha. No, that was not a cool thing, and wouldn't suggest anyone snap and hold a knife to someone's throat, but I felt threatened, for some reason I just reached for the knife. The boss gave me a lecture, and guess what? Me and Scott were drinking buddies after work from then on. I guess a little scare with the knife can work wonders for someone's attitude.


Why was this funny? Everyone was laughing about it at the restaurant after a week went by, we'd all go scuba diving, and people would tell me, "Ron, don't carry a dive knife." Or, "Don't make Ron mad if you wanna live." Or, "Ron... what time is that anger management class?" Or, "Ron, if Scott walked a quarter of an inch closer to you, we'd be visiting you in prison." You get the picture? Well, I think Shirley would laugh at that, and probably shake her head. No, that's not cool, I shouldn't have done that, but it was what it was, and no one got killed thank God, and it was a story that was funny. Whenever I walked to the bar, people all moved to the side as a joke. Yeah we Filipinos do like our knives, but that's who we are I guess. Well, that was just a story that was hilarious in the end, no one got hurt, and Scott and me we had some fun times getting wasted at the restaurant with other brothers and sisters, even going to other worker's houses to have cookouts. And even there, the joke was on me and Scott, "Hey watch out for those two, they might kill each other... or us." ha ha.


Hey Shirley was that funny up there? I hope so, if not, I'll try again! We love you you know that right?


Ron

HONU SEAFOOD AND PIZZA 'SOFT OPENING' PART 2

PART 2- Honu Seafood and Pizza in Lahaina's soft opening with 50 plus guests, an evening to raise funds for a worthy cause. As Sascha manned the front of the house camera, I had to shadow Chef Keoki and the back of the house.

Chef Keoki with Beer Battered Uhu

Being a cook myself, I couldn't help but notice the brand new professional kitchen equipment at Honu. It even had that new kitchen aroma, you know, like that new car smell... It was nice to be in a kitchen that doesn't even have any oil stains, now that's brand spankin' new!







Women enjoying their vino

Back in the front of the house, Mark and Judy's guests enjoy vino, pupus, and each other. A special historical occasion. You see, this isn't just a restaurant or concept, this is what Mark and Judy calls 'Practicing Aloha' and you could feel it in the air. The word 'kokua' in Hawaiian means to help, or to assist. Mark and Judy aren't just business owners, they help out the community, by donating their valuable time, connections, and they put people to work. They're the new mom and pops.

Maui Artist Davo enjoys his food with friend

One of Mark's associates chimed in, "Leave it to Mark and his team to put a restaurant in a former surf shop."

All I can say is this, "Mark and Judy, write your book on success, it'll be on the shelves next to all the other books, but it'll stand out because knowing you guys, the covers will have Hawaiian prints on it."




More food

Again the food was light for a soft opening it was just what the folks needed, most of the evening was spent talking story, you know, Chef Keoki and Mark greeting the VIPs in attendance.

Shawn Steiman a coffee consultant was there behind the bar giving people some coffee tips, with ground coffee from local coffee growers.




Shawn Steiman Coffee Consultant

"Coffee is grown here on Maui and on the other islands, so now days, Hawaii is known for more than Kona Coffee," says Mr. Shawn Steiman.

He had his rigs out, pouring hot water into glass jars with filters on the top, a different way to brew coffee. It was interesting, he talked about coffee like a sommelier talks about wine. I'd call him a coffelier.



End part 2

HONU SEAFOOD AND PIZZA, LAHAINA "SOFT OPENING" PART 1

Honu Seafood and Pizza, Mark Ellman's new restaurant had its 'soft opening' this evening. It went well, the menu was light, there were 50 or more people that showed up, it was also an evening to help raise funds for a worthy cause.
Mark with the Honu Wahine

Executive Chef Keoki was introduced, Sascha Bauml and I had the pleasure of video taping the event, and interviewed Chef Keoki. He comes from the Haiku district, worked his way up the ranks at Mama's Fish House in Paia, as well as the Hotel Hana Maui, he also plays the drums which is cool. "Mark asked me to be here to help open up Honu, it is a great thing, I just have to get used to working here on the west side," said Chef Keoki. "It is an exciting time, I know we'll do well here, this gives me a chance to do something totally new."
Chef Keoki doing his thing at Honu

"Can't wait for the real opening, we'll have great food, this is going to be a very nice place to hang out."

As Sascha ran the front of the house cameras, I had to hang out in the back, and got to meet Pastry Chef Liz McDonald as she explained to me that some of the baked goods will be friendly for diabetics, now this is a choice kind of place where the emphasis is on health too.








Pastry Chef Liz and "Street" helping out

Fudge Brownies

These brownies are awesome, you will need some ice cold milk to down these guys, you just look at em, and you start to drool. :)))) Or you can have wine with these, nothing wrong with that.









End part 1 Honu Soft Opening

GOODBYE SHIRLEY FONG TORRES

Shirley Fong Torres was a very good person, very funny, full of life, and was so into food and people. When I met her at the Ritz Carlton Kapalua several years ago, that first meeting was like... I knew this woman all my life, so relaxed, and that smile, it was that smile. As we talked, she revealed to me that she was a chef, and she was an author of books, and she had cooking segments shown on the Food Network and the Travel Channel. Wow, that's big time. Ah... how was I supposed to tell her that I was producing an underground cooking show on cable access, and that I delved in writing, and I wanted to do what she was doing? I mean what a chance meeting. This person comes into my life, already living my dream. Oh man.

Anyhow, we got to talking, so I spilled the beans, "Yeah Shirley I'm working on my own cooking show, and my own books..." I was waiting for this big time lecture on how tough the business is, and how thick skin you gotta be.

To my surprise she was totally cool with what I was telling her. "Go for it Ron, so what kind of stuff you cook on your show?" Okay I thought, this lady is way cool. Super cool. "Ah right now local stuff you know, and maybe some other stuff later."

Long story short, I seen her over the years maybe 3 times, and it was all quality time, like a mentor/student/friend thing. And our correspondence via email and phone was always fun. She'd tell me about a recent trip, or people she took on tours through China Town in San Francisco. She was always happy at what she did, that's what separated her from most people I knew. It was like, "Hey Ron what's up how's Maui?" Or, "Did ya get your book published yet? Oh no? Really? Well expect bumps in the road, just hang in there kid!" That was Shirley, always making me feel like I could knock down that steel gate and get what is mine you know? Positive, that was Shirley.

Several weeks ago, I tried to ask her what was up, she didn't want to tell me, except she wasn't feeling great, okay I figured, I'll let her be. Then I had a shoot at Mark Ellman's house, and I asked if he knew what was wrong with her, Mark didn't tell more than what I knew, so I figured she'll be back Facebooking soon. It never happened, on Father's Day, I had to check up on her... only to find out that her page had all kinds of sad messages. Finally one of her friends Facebooked me back with an article that said Shirley passed away. It was one of those moments, like "No way, this is just a stupid joke right?" Wrong, it's real, she's gone. "No! We were supposed to eat some Filipino food on Maui, that was one of our plans, me and Shirley, getting some Filipino grub."

Life, it's so short when you think about it. I keep thinking maybe when I post something on Facebook, there's Shirley hitting the (like) or writing a (comment). Only now, I won't recieve any of her posts, ones with awesome food pics, and a short comment of where she ate and with what person. Well then, I accepted this, that Shirley is gone, and only our memories of her will linger. She was cool, offering me some of her pictures and a recipe for my cookbook that is taking some time to finish. She was a big part of my creative life. She really was.

Well Shirley, this is Ron here on Maui... thanks girl... thanks for being my friend, and offering me advice... just thanks for being cool, you were and always will be the coolest foodie in the world. Love you Shirley, God Bless You.

Shirley Fong Torres always smiled

MAUI- Find Cooking Style You LIke and Stick to It

So you are learning to cook eh? The best way to learn to cook is to hang out with a person who loves what he or she does. Now if you want a career in cooking, I strongly suggest you look into working in a restaurant to get a feel of what it takes to be a pro, and of course go to culinary school, if you live in Hawaii, the Maui Campus of the U.H. is awesome, as well as a couple on Oahu.

But you must have a love for the foods you cook, that's how great chefs became great, for example Mario Batali is a master Italian Chef, that's the foods he grew up with, Ming Tsai, and my friend Shirley Fong Torres are excellent Chinese Chefs, that's the foods they love to prepare, it comes from the heart and soul.

So what kind of foods do you like to eat? Is it Japanese? Then find someone that cooks great Japanese meals. You like Mexican food? Hang out with an awesome person that does great Mexican meals.

Learn how to use a knife, learn why a cut is cut the way it is, learn why some items shouldn't be stirred but folded, why you bring a stock to boil, but finish it off by simmering covered or uncovered. Yes foodies, there's much to learn, and no one is ever an expert, there's not enough years in a lifetime to be a true expert of food, there's always something new to be discovered.

Do not let anyone burst your bubble for trying, if you cooked for me and the meat was burnt? No prob, I'll just slice off the burnt part and eat the rest. The thing is I'll be thankful for an invite to eat. That's the golden treasure, that invite to eat.

And when you're invited to a chef's house for a meal, man it doesn't get better than that. I mean a trained chef that can whip us something in a few minutes is awesome. So just try and try and have fun, don't get discouraged when your meal doesn't come out right, just look at the pros on Iron Chef, they're class A pros, but get grilled by those Bozos sitting on the panel as judges. Judges, what do they know right? They're usually some egomaniac food writer, or some so-called expert on food. No, just kidding, I truly respect the professional food writers, most of them do know what they're talking about, they really do. But I was just saying, just keep jamming in your kitchen, until you get it down.

And don't forget to invite me, let me know what kind of attire too. Oh by the way, I like to go casual, t-shirt, shorts, and slippers. If I need a dress shirt, I may not show up. Ha ha.