Our Cooking Show will go full force on YOUTUBE in 2012

2012 our cooking show will be elevated with more creative editing, more up to date dishes and information, more outside of the studio shoots, and more people.


For those of you who are interested in sponsoring the show, leave us a message, we'll put your business logo somewhere to be seen.


We'll also Tweet your business and blog it too.


We did some low end shoots, to to Youtube channel CHEFBOYMAUI. right now we just have a couple of cooking videos on there, COOKING FOR TAMA parts one and two, and MAKING KIM CHEE with In sun Fukuyama.

How To Correctly Use a Wok

Here's a tip on using a wok, let's take you the home cook into consideration, you will do well with at least a 10-12 inch flat bottom wok, if you have a carbon steel, or cast iron one, it may form rust, the trick is to store it oiled. If you have a nonstick wok, those are alright.


Now Asian cooking isn't the only kind of cooking that utilizes a wok, it's common to see Italian, Mexican, or American chefs woking it. But the way to use a wok is to use the right amount of fats to stir fry, I like to use vegetable oil because it sizzles the proteins well enough.


What ever you are cooking, you want that oil to be hot hot, and your cooking items to be sliced thin for quick cooking, you see the art of stir frying is all about getting your meal out quickly. So slice your veggies thin, slice your meats thin and across the grain, make sure your sauces are at room temperature so you don't cool the wok when the sauces hits the bottom, a common mistake novice make is tossing in cold items that reduces that heat of the oil.


You want the meats to sit and brown before you start tossing it or stirring it around, add in the veggies, and let it cook together with the meats, then add in the sauce. Don't over cook the veggies, crisp nearly cook ones offers more nutrients.


Happy Woking :)

German Sweet Chocolate Cake Recipe

Ingredients

• 4 (1 ounce) squares German sweet chocolate
• 1/2 or a little more cup water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsatled butter, softened
• 1 1/2 cups white sugar
• 1/2 cup raw brown sugar
• 4 large egg yolks
• 1 1/2 teaspoon vanilla extract
• 1 cup buttermilk (to make buttermilk, add 2 tbs. of vinegar to a cup of whole milk, and let it curdle)
• 4 large egg whites
• 
  
• Frosting
• 12 fluid ounces evaporated milk
• 1 1/2 cups white sugar
• 3/4 cup butter
• 4 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1 (8 ounce) package flaked coconut
• 1 1/2 cups chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with baking paper.
2. Heat up chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all of it is melted softened and smooth.
3. In a medium bowl, mix together flour, baking soda and salt, and set aside.
4. In a large bowl, cream 1 cup butter and the sugars until light and fluffy. Add the 4 egg yolks one at a time, beating well after adding each one. Stir in chocolate and vanilla extract. Add flour mixture alternately with buttermilk. Beat well after each addition until it becomes smooth.
5. In another bowl, beat egg whites on high until soft peaks form, and then carefully fold it into the batter. Pour into 9x13 inch pan.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean.  Let it cool completely, then frost with coconut-pecan frosting.
7. Combine evaporated milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 10-12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency over the cake.

*Note if you are using a convection oven, check the cake as it rises, sometimes a convection oven will bake a little faster than a regular oven, there have been stories of people's cakes baking about 5 minutes faster developing a over baked cake. Just a tip. I'm sure it'll be fine, maybe it's some malfunction on their ovens, but with stories like that, just keep an eye on your baking.

HAWAIIAN PLATE LUNCHES CONT. 2011

Orite I'm back in the saddle, just got into the office, so we left off talking about what locals love to eat here in Hawaii. Here is what plate lunches consist of most of the time, the standard is 2 scoops of white rice, but as the healthy eating movement moves forward, digs are more than likely to offer their customers brown rice instead, and of course macaroni salad, and the entree which is usually a beef, pork, chicken or seafood item. Now if you see on the menu "Combination Plate", or "Mixed Plate", it simply means that you can add one or  two more entrees to that plate.


Example: You're at some plate lunch dig, and you see the menu like this.


Plates 6.95 Combination Plates 8.59 (2 entrees) 10.99 (3 entrees)


Shoyu Chicken
Roast Pork
Kau Yuk
Chow Fun
Kalbi Ribs
Chopped Steak
Loco Moco
Hamburger Steak
Breaded Mahi Mahi
Miso Ahi.


Let's say you want to mix up some of these entrees, you decide you want a combination plate of Kalbi Ribs and Miso Ahi. You would ask for it like this, "Can I have the combination plate with Kabli and Miso Ahi?"


If you just ordered Miso Ahi, you'd probably get 2 4 oz. of ahi filets with a miso dressing, plus the rice and mac salad. If you just ordered the Kabli ribs, you'd probably get 3 strips of short ribs.


Now with the combination, you'd get one miso ahi, and two strips of ribs, depending on the dig you're at, some places are really generous, they'll nail 2 fish and 3 ribs on your plate, if you look at the way they mark up their food, sometimes you wonder about the logic. But that's the animal you'll deal with when visiting a plate lunch dig. Some places will kinda of seem like their ripping you off, while some places seem like their losing money giving you a lot of food. 


Oh well, that's the nature of business, the pricing sometimes don't make sense, but when we are hungry who cares?

HAWAIIAN PLATE LUNCHES

If you come to Maui, or any of the Hawaiian islands, and if you are a foodie, seek out where the locals get their munchies fixed. Any island, the best way to find these places is to ask a local person, "Hey where do you guys eat? Where's the best local plate lunches?"


You are bound to get the right or best answer, locals in the islands know how food is to be prepared, their taste buds are like sonar, or radar, they'll seek out the best food and value for the buck.


Look for these dishes, LOCO MOCO. This is usually two hamburger steaks, grilled, over two scoops of rice, and 2 eggs cooked to your liking, with lots of brown gravy smothered all over it, with a very rich macaroni salad, the base of it is mayonnaise. Locals and mayo go hand in hand.


Chopped Steak, this is a piece of steak that is prepared differently by different digs. One way is when a chef takes about 6 oz. of flank steak, slice it somewhat thin across the grain, and then tosses it in a hot wok or pan with oil and some garlic, sears it fast, then adds in some onions, cook it until it's somewhat soft, and then add in their sauce. Again, this sauce can be a simple concoction of soy sauce, some hot sauce, some sugar and that's it. Some chefs will get Chinese with it and add a little black beans in there with oyster sauce.


Now this method I like better. It is when the chef sears the flank steak in one piece cooked medium well, and then slice it after it is cooked, and then just put some salt and pepper on it, and then saute the onions after in the same pan, and then smother the onions of the steak, and then I'd douse it with some Kikoman soy sauce, and some Tabasco. Mmmmmmm!:)


Okay that's only 2 dishes, I gotta go catch my bus now, I'll write more later.

Hawaiian Fish

Ono or Wahoo, is a menacing looking fish, it weighs around 15 to 60 plus pounds, not found much during the Hawaiian winters, December through March. Ono is a rather long fish, averaging in lengths up to 6 feet, and they have some razor sharp teeth, you don't want these guys chomping at you. And they are fast, they can swim up to 50 miles per hour.

The Ono hits lures very quickly, and is a favorite among deep sea fishermen, and according to the experts, Ono are loners, mostly on their own, but at times in groups of 3 or so fish.

What do they feed on? Ono feed on other fish and squid for sustenance, and if you ever get a chance to eat Ono, the meat is on the firm side, white, it has a rather sweet taste. 

Here is my Ono recipe for the day:

2 Ono steaks about 6 oz. each

marinate it in one cup of olive oil, 4 cloves of garlic, 1 basil leaf chopped, 1/2 can of tomato sauce, 3 tbsp. of balsamic vinegar, some cracked pepper corns. Let it sit for about 2 hours. Save marinade.

Heat up a grill, and over medium heat grill each steak for about 3 minutes each side, I don't like over cooked Ono. Ono by the way means delicious in Hawaiian.

When done, plate it with some rice or potatoes, return marinade to a saucepan, heat it up to make warm, pour some over the steaks and sprinkle some salt to taste.

Maui's Local Eating

This is a notice to all of you foodies that are looking for a place to eat that is local, not confined to your hotel or condo. I don't have any pictures today, but I'll list some excellent local places to go and eat. And here we go folks, Holidays or not, these places do rock.


HOMEMAID BAKERY- This business bakes some of the best pastries, and they do offer plate lunches too, a real grown up mom and pop. Shops are located in Kahului, Kihei, Wailuku.


DA KITCHEN- Plate lunches at its finest, try their chicken katsu and their Hawaiian plate. Lahaiana in the Wharf Cinema Center, in the Triangle Square in Kahului near the airport, and in Kihei in the Rainbow Mall.


SAM SATO's- A mom and pop from long ago, try the noodle dishes, the hamburger steak plate, located in the Mill Yard in Wailuku.


WEI WEI NOODLES- Chinese style, with a local twist, great noodles and then some. In the Mill Yard in Wailuku.


TASTY CRUST- Chopped Steak plate, pancakes, saimin. Popular, you have to try it. Located on Lower Main St. in Wailuku town.


KOMODA BAKERY- Located in the cowboy town of Makawao (Mah kah wow), home of the best cream puffs, and donuts. On Baldwin Avenue.


PAIA FISH MARKET- On the corner of Hana and Baldwin in Paia town, great fresh Ahi, Ono, Mahi Mahi, fresh huge salads and sandwiches, really really good.


FLATBREADS PIZZA- Located in Paia town, at the beginning of the town left hand side, best fresh pizzas out of a stone oven. Great vegetarian pizzas too.


TAKAMIYA MARKET- Wailuku's Happy Valley, famous for their local style grab and go meals, find anything from lay lay, teri chicken, roast pork, it's the place to go.


PARADISE- Located on Wakea Ave. Kahului, awesome Filipino food, and fresh items to take home, if you love Thai or Vietnamese, you'll love Filipino food. The pork adobo, stir fries are all good stuff, and they don't skimp on their portions.


MINIT STOP- Famous for their Maui Fried Chicken and other great plate lunches to go. Located in Wailuku, Kahului, Kihei, and Pukalani. Their friend chicken is so good, Magic Johnson was said to have purchased a ton of it before heading to the airport on his way back home to the mainland.


PUKALANI SUPERETTE- Delicious local hot foods to go, if you can get some pork, and chow fun, get it before it sells out, it's a local market too, so if you need a beer or soda, that's the place to shop, a totally mom and pop outfit that's very popular worldwide, on the slopes of Haleakala.


MIKE'S HONG KONG BISTRO- Wailuku town, Chinese/Hawaiian local foods, he has a hot section where you take your pick of stir fries, or order foods cooked to order, the soups are great.


KOHOs- A sports bar with great local food, burgers, sandwiches, plate lunches. Located in the Queen Kaahumanu Shopping Center.


BALE- Vietnamese food at a great price, located in Kahului, Kihei, and Lahaina, very good sandwiches, noodles, seafood, spring rolls.


L&L- Just plain simple plate lunches, nothing fancy, just good to go and fill you up. Kihei, Kahului, Lahaina, Wailuku.


PIZZA MADNESS- Kihei, awesome pizzas local style.


SHAKAs PIZZA- Kihei, great pizzas and sandwiches, been around a long time.


SPORTS PAGE- Kihei, local food, beers, and the game of the day on the many screens that surround this dig, a favorite for many years, shoot pool at nights, listen to local bands.


MULLIGAN's- Wailea at the Blue Course, Irish style food and drink, live music.


LULUs- Local food, bar, sports on the tube, pool, live local music, Kihei and Lahaina.


MALA OCEAN TAVERN & HONU- Awesome fresh seafood, steaks and more. Wailea, Lahaina.


FU LINs- Chinese food that's very good, in Lahaina.


NO KA OI DELI- Open for lunch only, say hello to Alton, the best local comfort food around.


NAGASAKO OKAZU YA- This is very simple foods put together with love, nothing fancy, but the food is tasty, a mom and pop institution. 


LINs KITCHEN- Located in Honokowai, north of Kaanapali, Filipino food at its finest.


LEODA's- off of Highway 30 7 miles out of Lahaina, great baked items, from the owners of the Old Lahaina Luau.


FOUR SISTERS- Wailuku town, more local food for you, home made stuff that'll warm you up and fill you up.


FRED's MEXICAN- Kihei, great Mexican style breakfast. Across the street of Kamaole Beach 2, can't get any better than this place, take a dip, watch the whales, hit Fred's for some food and drink!


There's many other places to go, but I don't have all day guys:)