KUSINA NI JAYBOY Lahaina Filipino Style Food Truck

KUSINA NI JAYBOY is a food truck located on Wainee Street, in Lahaina Town. Google Map MARIA LANAKILA CHURCH and it is right across of it. Or next to the office building that houses Maui Jim Sunglasses. Jefferson the chef was busy at 10am, my buddy Peter Pao (owner of Prime Sandwiches) was in town for business since he also sells culinary equipment, making him a popular products amongst the chefs and restaurateurs in Hawaii.

"Hey Ron I want to try that food truck for some crispy pork," says Peter. So after a quick bite at Lahaina Coolers Restaurant a block away, we check out Jefferson who was busy taking orders on the phone, as well as slicing food and frying it up. Slowly a line was forming, employees of businesses close by. Filipino foods are gaining popularity, I think Sheldon Simeon has a part in all this. 

"Hey Chef how you today?"

"OK braddas, OK, so you guys like the pork?"

"Yeah."

"OK going be a few minutes I cook it fresh bradda."

Here you go, cooking it fresh- such a beautiful thing when a chef says he's cooking it fresh. Because some mother _____ ers lie! I hate liars they're evil! So after a few humid sweaty minutes in the Lahaina sun, Pete's plate was done. Sliced fried crispy pork, tomatoes, onions, and the lechon sauce, vinegar and patis. This is a Filipino move folks. To the max! Like Mexicans and salsa, the Filipinos and their vinegar and fish sauce (patis) is epic, totally traditional.

Peter's take? "It's good, and when Chef has passion, it tastes even better. He puts passion into his cooking, that's beatutiful brah! Awesome!"

Chef Jefferson is in his food truck kitchen, his domain, a place where he was born to be. In his space he can create. He's got soul for sure. Everyone I talk to, chef is liked by many! Sure anyone can open up a food truck, or a huge kitchen, and become a famous millionaire chef, and be on t.v.. But this is just in your community, in your own hometown kind of thing, very special indeed. One of these days I'll be down there trying some breakfast, some Tocino with eggs and rice, or maybe some longanisa with eggs and rice. Tell you what, if I can smell the food cooking, you know there's some flavors going on. I wish chef all the best! For real, this guy is awesome, he's got passion to the max!

Kusina NI Jayboy in action video

Peter Pao my brother from Oahu doing some business

on Maui. He teaches culinary students and pro chefs

on how to maximize their yields using the equipment

he sells. Been in the culinary world for decades Peter

knows his stuff. 

The crispy pork with onions and tomatoes

with the Lechon sauce made of vinegar and patis (fish sauce)

If you love Filipino foods, you know this action is

standard.

When you pull into the lot, there's a few other food

trucks or really trailers there. Across of the Maria

Lanakila Catholic Church on Wainee Street

Aloha from Kusina NI Jayboy as chef is in his

truck ready to rock and roll!

Good luck chef! Good luck my friend!

© 2017

EPIC MEAL TIME BAGEL BITES BASH!

Alright folks, it's time to showcase the best funny and creative foodies in the world! Ladies and gentleman, Epic Meal Time. Watch, enjoy, learn, laugh, cry, give someone a hug! These guys are hilarious!

EPIC MEAL TIME

Logan Paul joins the crew

cooking Bagel Bites!

FETA CHEESE MAKING VIDEO

OK here is a Youtube video for you guys, it is a home cook making Feta Cheese at home. So kick back and enjoy. If you make some, call me so I can sample it.

FETA CHEESE VIDEO

FETA CHEESE A BRIEF DESCRIPTION

Feta cheese, that white stuff that crumbles easily. Can't make good grilled cheese with it. It ain't like that slice of American from Kraft Foods. OK, it is not that. Here is what it is, in a nut shell.

A block of Feta cheese

Feta is made from sheep's milk, so it will have a different flavor all together. Another term for sheep's milk is (ewe's) milk. So if you go to a natural foods store, sheep's milk may be labeled as Ewe's Milk. OK, let's carry on. Feta has been around a long time, the Greeks claim they invented it. But who cares? We have it, and let them do the legal battles in court. We'll just enjoy a good block. But before we enjoy it. Let us understand what it is. So concluded it is sheep's juice.

It has a few holes to non at all on a block of good Feta. Sometimes goat's milk is added to it. C'mon make up your mind right? What next? So Feta is basically a brined curd white cheese. Feta is an aged cheese that is crumbly. Produced mostly in blocks, and has a grainy texture, Feta is used a lot as table cheese, and in salads. This cheese crumbles are perfect for desserts, or for spinach pies (spanakopita) or cheese pie (tyropita), it is commonly served with olives and oregano with olive oil to grease it up.

The Firm Variety 

Has a tangier and considered a much more higher quality product. So if you want the higher quality, buy the firm ones according to cheese enthusiasts. Me? What the ______ do I know? I'm still on Kraft's haha.

The Soft Variety

Not much for this variety except that it can be spreadable, like Mascarpone cheese I figure. 

High quality Feta should have a creamy texture when sampled, aroma of ewe's milk, butter, yogurt. In should taste like it's tangy, salty, a touch sour, with a spicy finish of pepper and ginger. And some sweetness. ________, that's complex! 

Feta in a salad

© 2017

PANCETTA ITALIAN CURED PORK BELLY

Pancetta, what is it? You've probably went into an Italian deli, and seen all these nice pork meats, similar in flavor possibly, but they got contrasting names. Hmmm, "Hey, can I get a pound of that..." Ah yes, been there done that. So let's kind of learn together shall we?

As per my last post, I'm on this sub sandwich kick, thanks to Jersey Mike's Subs in Wailuku, Maui here in Hawaii. So Italians know how to eat good. I love Italian food. I'd say out of all the European styles, Italian trumps all the others hands down. Brit foods? Sorry. French? Ah maybe. German? Nope. I mean Italian foods are generally simply made, and very flavorful and fresh. Heck even the stuff that's made with preservatives are all good tasting. I love how Italians incorporate salt, pepper, oregano, basil, and other herbs into their cooking. Very aromatic. And oh man, can't forget onions and garlic! Can't leave those two mega superstars out of the equation.

Pancetta (pun-chettah) is like bacon, more so than my last post when I said Prosciutto was like bacon. Well, it's all pork, but the cut for the Pancetta is more so like bacon.

Pancetta is usually cured with salt, and herbs, and white wine. Like Prosciutto it can be slow aged and cured for up to 3 months. However there is some things vital to know before eating Pancetta. It needs to be heated through before cooking. Unlike Prosciutto that can be eaten (cold). Heck, if in doubt, heat everything up. But I have friends that do eat it cold as long as it is sliced very thin. Go figure. But like I said, just heat it up if you are in doubt. The curing process should make these safe to eat cold/raw. I'll leave it up to you guys.

Pancetta Arrotolata (Rolled). Pancetta Stesa (Flat).

Pancetta Arrotolata is mainly cut thin, eaten raw and usually part of antipasti, or part of a sandwich.

Pancetta Stesa is usually cut into thicker cubes or strips and grilled. Used like bacon, by sautéing it in a pan, rendering the fat can add flavor to soups, stocks, and sauces.

In either case, Pancetta can be used exactly like bacon. Again, the thin slices can be eaten raw, but if in doubt heat it through!

Pancetta Arrotolata (rolled)

Pancetta Smoked Rolled

Pancetta on pizza

Check out this link PANCETTA from Dietz & Watson, it is their product Sweet Pancetta.

The best Italian charcuterie will be found in finer delis, or butcher shops. I guess if it's price that matters you may be sacrificing quality. It's proven in life, if you want the best you have to pay for it.  So go out and shop around, do some sampling at your local deli. We are learning together here, I'm no expert in Italian foods, so it's nice to read up on it, or watch videos, and I'm seriously thinking of hitting up some of my chef friends who have been cooking Italian for many years. You know-get my Italian cooking chops all nice and sharp. Ciao!

© 2017

PROSCIUTTO- ON THE SUB TOPIC

Lately I've been on this sub sandwich thing. Could not get it out of my system period! God help me! I'm constantly thinking of sub sandwiches.





A few nights ago I went to JERSEY MIKE'S SUBS in the Maui Lani Shopping Center here on Maui Island, and it brought back memories. When I was in high school there was a cool sandwich shop located down stairs at the 505 shopping center on Front Street here in Lahaina Town. This was really the first deli in town that I had come to know as well-a deli. Long French rolls sliced down the middle, and then placed on a steamer to soften the loaf. And then I'd always get the roast beef with all the lettuce, onions, tomatoes, mayo, mustard, it was wrapped in paper. Cool. And what a place to go when you are all stoned and got the munchies! Togos was the name of this deli, it had this really good smell to it you know? Like food. Good food. And there were these two large Sony speakers playing good rock music. Pat Benatar, The Blues Brothers, The Stones, Led Zeppelin, man those were good times.

So Jersey Mike's Subs got me on this sub sandwich cultural kick again. The guy at the counter took my order, and another dude was slicing the sandwich meats. Salami, Pepperoni, Prosciutto, just old school. So in this post, we'll just go over some of the meats that one may encounter at an Italian style deli. (And I am not an expert on Italiano, so please all you Italians, do not crucify this Filipino kid)

The first will be something you see on the Food Network all of the time, it is Prosciutto. OK, let's take a look at what this really is. According to online foodies.

Prosciutto 
An authentic Italian style dry cured ham prepared in the Italian tradition, from selected fully trimmed hams that have been allowed to age slowly for 3-4 months.
(Holy _____! That's serious foodie moves!)

So Prosciutto is a ham, everyone must have had it, but never was so curious to what it really was, like I know I've had it, you know, some guy at the restaurant goes, "OK, our special is a chef sub comes with homemade vinegar and oil, fresh slices of salami, and (Prosciutto)." We are like, "OK."

Aged Ham (Prosciutto) thin sliced ready to eat

How's this? Ready for some Italian bread

Rolled appetizers all yay!

Most common Prosciutto 

Really there's different Prosciutto? According the the Miami Culinary, Prosciutto di Parma and Prosciutto di San Daniele del Friuli both from northern Italy are the ones. The main difference is that the Prosciutto di Parma has a more nutty and saltier flavor, whereas the Prosciutto di San Daniele is darker and sweeter.

Recently in 2013 another Prosciutto has been introduced, Prosciutto Toscano. It is cured with the traditional salt, but also with pepper and other local aromatics such as garlic and fresh herbs. It is said by experts that it is meatier earthier, and robust.

OK, if you have ever watched Giada on the Food Network in the past, she always cooked or used prosciutto. It was like, "Hey Giada, are you addicted to that or what?" Hey I should not talk because I love me some Portuguese sausage man, I can eat that ______ every _______ing day! But it seems like every culture, every race has some kind of charcuterie going on.

I suggest, putting prosciutto in a sub sandwich, maybe with some pepperoni, and salami too. Lots of shredded lettuce, red onions, fresh tomatoes, and oil and vinegar, salt and pepper. I love mayonnaise to the max, however my last sub at Jersey Mike's did not have an mustard or mayonnaise, and it was really really good. No excellent. 

THE YAY :) or  NAY :( SCALE

Is it like bacon: Yay

Can I eat it like bacon: Yay

Can I eat it uncooked: Yay

Is it good with eggs: Yay

Can I put it on pizza and bake it?: Yay

Can I stuff it with cheese and veggies for appetizers?: Yay

Good with beer?: Yay

Good with wine?: Yay 

So for the most basic of foodie questions this one has an 8 out of 8 Yays! It's a happy product! Yay!

© 2017

BEEF WITH GREEN BEANS

Today was uneventful, no visiting any new sandwich shops, just chilled out most of the day. So in this blog post I'm going to give you a simple recipe and this will cost only a few dollars. This is great for single dudes out of the house and mom isn't there to cook for you.

BEEF WITH GREEN BEANS

Ingredients

1 lb of chuck roast cut into bite size pieces
1 can green beans
1 smashed garlic clove
1 tbsp cooking oil
1 medium can tomato sauce
1/2 cup water
Salt & pepper to taste

Directions

In a medium pot with lid, heat up oil over medium high heat. Brown the beef, then add in the garlic, water, & tomato sauce. Cover pot with lid, lower heat and simmer for 30 minutes. Add in green beans cook for 3-5 minutes. Season with salt & pepper. Serve hot with bread or rice

The Yay :) or Nay :( Scale

Cost: Yay
Ease: Yay
Time: Yay
For two: Yay
Reheatable: Yay
High protein: Yay

6/6 Yays this is a happy dish




Copyright 2017