Pancit

Pancit is a Filipino noodle dish that I used to help Mom make on Thanksgiving morning. Because it is a time-consuming dish requiring a great deal of prep work, it was usually prepared only during the holidays or for special occassions. This is the singular dish to which I now attribute my knife skills. I cannot begin to tell you how many hours I spent over the years chopping, julienning, and cubing these ingredients.

It goes without saying that everyone who makes pancit has their own version. Mom's recipe is my absolute favorite. Her protein (shrimp, pork, chicken) to veggie (onions, carrots, snap peas, shittake mushrooms) ratio is perfect and all the ingredients meld together beautifully. Finished off with a squeeze of lemon I can eat a huge bowl of this stuff and still want more.

(Recipe forthcoming)

Banana Lumpia

Hawaii's tropical climate and the abundance of banana trees around my parent's home means constant banana goodness.

The variety they grow is called apple bananas which is different from what you normally find in the grocery store. These are short and stubby and unbelievably sweet. It's no wonder bananas are one of my favorite fruits.

Growing up I remember Mom was always looking for ways to use up the bananas whenever a bunch became ripe. I have fond memories of her banana bread and banana pancakes. I especially love her banana lumpia. We cooked some up a couple of times during this trip.

Lumpia is the Filipino version of an egg roll. They can be sweet (like these filled with banana and cinnamon sugar) or savory (filled with meat and veggies). There is definitely a technique to rolling them--you want to make sure they are tight otherwise they become a sloppy mess as you are frying them.

Yes, it saddens me to say they are fried; their one negative characteristic. I hadn't eaten anything fried months prior to this, and almost felt guilty as I consumed these crispy, golden treats. Almost.

Chicken Kalamungai (Marungai)

Tonight we tackled one of the things on my mom-needs-to-cook-while-we-are-here list. Growing up I was always her helper in the kitchen, usually washing the dishes as we cooked or prepping ingredients (chopping, peeling, etc.). However, since I've lived all of my adult life in a different city (mostly different state) I haven't had a chance to really learn her recipes. Therefore, I was determined to make it one of the priorities during this trip. So we started with her chicken kalamungai soup (a.k.a. chicken marungai and papayas). Pieces of chicken and green papayas in a savory broth flavored with tanglad (a.k.a. lemongrass) and kalamungai leaves--it is so good.

The most time-consuming step of this dish is picking the kalamungai leaves. We would usually sit around the table "talking story" while we did this so the time actually flew by. Brian pitched in to help during this step and we all enjoyed a great conversation.

Seeding and peeling the papaya also takes a little time as the skin can be difficult to work with. Once those two things are done though, it's just a matter of gathering the remaining ingredients and cooking. One item of note: the milk that oozes from the papaya when peeling can irritate the skin of some people. Luckily it isn't an issue for me.

The undisputed star of this dish is the distinctive tanglad (pronounced tahng-lahd) flavor of the soup. It is the knotted mass in the photo below and Mom has a big bush of it growing in the back yard. While the entire stalk is used, most of the flavor comes from the thick section near the base of the stalk rather than the actual leafy portion. The other key ingredient is the kalamungai leaves. It's a bit bitter when you bite it, similar to kale.

Mom, like many other great cooks, has a lot of her recipes in her head. As a result she "eyeballs" amounts instead of following a written recipe. Trying to get accurate amounts in order to document the recipe was rather challenging but I think we are close with this one.

Recipe:
3 cups kalamungai leaves, rinsed
4 green papayas, seeded-peeled-cubed
1/2 cup onion, chopped
5 lb. chicken fryer, sectioned
1 tomato, sliced
3 stalks tanglad (lemongrass)
1/2 cup patis (fish sauce)
2 Tbsp oil
handful of Hawaiian salt
pepper
garlic salt (optional)

1) In a large pot add onions to heated oil and cook until translucent

2) Add chicken and brown.

3) Add tomatoes and hot water to cover chicken. Stir and bring to a boil.

4) Add Hawaiian salt, pepper, garlic salt, tanglad, patis. Stir and bring to a boil again.

5) Once boiling add papaya and simmer until papaya is soft (about 20 minutes).

6) Add kalamungai leaves and cook for another 5 minutes.

We usually eat this served over rice with a dash of shoyu. It tastes even better the next day when the flavors have had a chance to really meld together.

Crab!

Our first night in Hawaii Mom arranged a cookout so we could spend some time with everyone apart from the actual wedding night which would be hectic. Most of Uncle Jimmy’s kids (and their kids) made it as did Dad, my brothers, and their families. We had a great time and the spread was absolutely delicious: shoyu chicken (chicken braised in a sweet soy-based sauce), sour pork (grilled pork mixed with onions and tomatoes and dressed in a soy/vinegar sauce), noodles, smoked fish, steak, fresh crab, patele (Puerto Rican dish similar to an enchilada), and of course, rice. A mango cheesecake topped off the meal.

Unfortunately, I got so caught up in visiting that I didn’t think to take pictures of the table, but I did get some of Brian working on the crab. Fresh samoan crab that were plucked out of the water only a few hours before consumption—no condiments necessary. My brothers and step-brothers thoroughly enjoyed showing Brian the best way to get into the crab in order to maximize meat retrieval.

I think Brian is starting to understand why I am the ‘seafood snob’ that I am. When you grow up eating seafood this fresh it is difficult to enjoy anything else.

First Class Chow

If you were ever curious about what they serve in first class...here you go. This was my meal on our Delta flight to Hawaii (Brian had an unsavory pasta dish that I failed to photograph).

The chicken, green beans, and pearl onions were decent, but the squash souffle (middle of the plate) was actually quite tasty. I never could figure out what the sauce was though. As for the wine, much too dry.

The real china and silver was a nice change from the paper and plastic you normally get in coach. Overall though, I was disappointed. I guess I expected more.

Arts in the Heart

This weekend is the annual Arts in the Heart cultural festival (Friday - Sunday) so Brian and I went to it last night. We had a great time.

The featured country this year is the Philippines so I was especially interested in attending since I am half Filipino. We arrived at around 5:30pm to perfect weather (high 70's) which held throughout the evening. We started with the art booths and browsed an assortment of jewelry, photographs, wind chimes, pottery, and other hand-made art work. We didn't purchase anything but did enjoy looking at it all.

By the time we made our way to the food booths/global stage area, the opening ceremony was about to begin. We watched the introduction of the countries and then decided to get some food.

There were two booths I really wanted to stop at--the Philippines and the Pacific Islanders. In reviewing the food menu I found online earlier in the day, I knew I also wanted to sample the desserts from the French booth. I barely ate that day in anticipation of trying all this food!

As we made our way to the Philippines booth, I was happy to see so many people lined up in front of it. We ordered the chicken adobo over rice, pancit (noodles), lumpia (similar to an egg roll), and maruya (banana fritter).

We also stopped at the Korean booth and got some bul go gi (skewered beef) and chop che (noodles). We figured this was enough for round one of our food sampling so we headed over to a bench to eat.

Overall I was disappointed with the food from both booths. The adobo was not vinegary enough, the pancit was too vinegary, and the bul go gi was tough as leather. The lumpia was decent as were the Korean noodles. The best thing was the fried banana fritter though it was wrapped in what appeared to be phyllo dough rather than dipped in batter before frying.

Here is my dear hubby chowing down--I love how supportive he is in trying the foods from my culture!

We walked around for a bit more and then decided it was time for round two. So we made our way over to the Pacific Islanders booth.

The Chamorro plate we ordered included hineska (sticky rice), tininon monnok (chicken martinated in a Guamanian sauce and grilled), monnok kadon peka (chicken cooked in a spicy sauce), lumpia (similar to an egg roll), and pancit (noodles). We also got the mama ais dutse (frozen blended banana/orange drink) and the blue Hawaiian shaved ice slush. Armed with all this food we headed over to the dining tent.

This selection was much better than what we had earlier. My favorite was the monnok kadon peka—it tasted more like chicken adobo than the adobo we got from the Philippines booth. Their pancit and lumpia was great as well—Brian especially liked the veggie and beef filling in this version of lumpia.

The drinks were just okay. Here is mama ais dutse.

I’ll share a little secret…my big, manly husband has a soft spot for fruity, blended drinks. He was thoroughly embarrassed by the sunflower cup though so guess who had to carry it to the table!

We were stuffed by the time we were through so it was a good thing that the French booth was a no-show. I did stop by the German booth to pick up a piece of plumb cake which we ate later in the evening as we enjoyed the singer/songwriter contest at the community stage. We capped off the night with a stroll back to the car atop the levy along the river walk. I’m already looking forward to next year’s festival!

Foodie definition

From wikipedia.com:

Foodie is an informal term for a particular class of aficionado of food and drink. The word was coined in 1981 by Paul Levy and Ann Barr, who used it in the title of their 1984 book The Official Foodie Handbook.

Although the terms foodie and gourmet are sometimes used interchangeably, foodies differ from gourmets in that gourmets are epicures of refined taste who may or may not be professionals in the food industry, whereas foodies are amateurs who simply love food for consumption, study, preparation, and news. Gourmets simply want to eat the best food, whereas foodies want to learn everything about food, both the best and the ordinary, and about the science, industry, and personalities surrounding food. For this reason, foodies are sometimes viewed as obsessively interested in all things culinary. There is also a general feeling in the culinary industry that the term gourmet is outdated.

TakoSushi Part Deux

You would think with reimbursement for corporate travel I would always be eating at new and fancy places. The truth is, I am usually so busy whenever I am traveling that I barely have time to squeeze in meals.

I say all this because I just spent the past 3 days out of town on business yet didn't get to eat anything interesting. Therefore, I decided I needed some sushi for lunch today. I went to TakoSushi and tried two new rolls in addition to the pork potstickers.

Right off the bat you notice these are not your typical potstickers. Guotie dumplings (a.k.a. potstickers as they are known in the west) are usually pan fried and then steamed.

These were deep fried with the bottom half cooked longer in order to resemble the classic potsticker look. The pork filling was flavorful and overall these were pretty good. However, the original method of cooking, which happens to be healthier for you, results in a more interesting texture. These dumplings were served with a spicy soy-based dipping sauce.

The two sushi rolls I got were delish!

• Shrimp Tempura: tempura shrimp, mayo, avocado, cucumber, masago
• ChopChop: chopped scallops, spicy mayo, scallions, asparagus

The shrimp tempura roll included a generous amount of masago (other places often skimp on this) and the tempura was cooked perfectly.

The scallops in the chopchop roll were raw and very fresh. The spicy mayo gave it a nice kick and the crisp, raw asparagus finished it off in a refreshing way. I would definitely order both rolls again and I would also recommend them too.

My rating: 4 out of 5

TakoSushi
Surrey Center
437 Highland Avenue
706-736-9191
http://www.tako-sushi.com/

P.S. Yes, the images are terrible. I forgot my new camera at home so I had to revert back to the cell phone camera.

My kitchen

I miss my kitchen. It was the one room in the entire house that I was always instantly comfortable in and the one that was always my “domain."

It evolved over the years just like I did and it certainly saw its share of culinary triumphs and disasters. While I look forward to moving into our new home and creating even more memories to cherish in our new kitchen, this one will always be special...

Chocolate Crunch Brownies

Our neighbors came over for dinner last night so I indulged and made a dessert--first one in a while as we are consciously cutting back on the sweets. I got this recipe from my friend Wendy about 6 or 7 years ago and it is now one of my go-to chocolate recipes. The end result is multiple-layers of pure decadence: a rich, fudgy brownie topped with crunchy peanut butter/chocolate krispies held together by marshmallow cream (or in this case vanilla frosting).

Recipe:
1 cup butter-melted
2 cups sugar
4 eggs
1 cup flour
6 Tbsp baking cocoa
2 tsp vanilla
1/2 tsp salt
1 - 7 oz jar marshmallow cream (or 1 container of vanilla frosting)
2 cups milk chocolate chips
1 cup creamy peanut butter
3 cups rice crispies

1) Cream together butter and sugar. Add eggs. Stir in flour, cocoa, vanilla, and salt.

2) Spread in greased 13x9 pan and bake at 350 degrees for 25 min. LET COOL COMPLETELY!

3) Spread marshmallow cream over brownies.

4) Melt chocolate chips and peanut butter in microwave for 2 minutes (stir after the first minute). Stir in rice crispies and spread over top.

5) Chill for at least one hour before serving.

NOTE: You can totally cheat and use a box of brownie mix instead of making the brownie layer from scratch. I also prefer to use vanilla frosting instead of the marshmallow cream.

Kinja II - Hawaiian Soup

As I walked into Kinja II this afternoon, I knew I wanted to try something different. Since they have a pretty wide selection of Korean dishes that aren't listed on the menu, I asked the waitress for some ideas. After learning that I liked soups she suggested the Hawaiian Soup so that's what I got.

It was hearty, filling, and very spicy--pepper spicy. It was good but way more intense than I am used to so it opened up the sinuses! Generous pieces of chicken, mushrooms, onions, scallions served up in a rich broth with cellophane (clear) noodles. It reminded me of the "chicken long rice" dish I had growing up, only kicked up a few notches. It was served with a side of steamed white rice.

Even though the food was not completely to my liking, I still enjoyed the meal because I learned that the waitress (who I have referred to in previous posts as the older "mom" lady in the back) is married to someone who is from Hawaii and has family on the Big Island. Turns out the three women who work there aren't related like I had assumed, but they share a familiarity and comfort that can only be attained through years of close friendship.

I had fun reminiscing with Yung (that's her name, by the way) about Hawaii and explained I was heading there in a few weeks. She talked about her in-laws and relatives, and even referred to her "aunties"--I love hearing familiar words like that since all I ever hear around here is the more formal version that my nieces and nephews call me by: "Aunt Brandee".

I probably won't order the soup again but I will definitely make my way back to Kinja II. There are more dishes for me to try and now a new and unexpected tie to home.

My rating: 2.5 out of 5

Kinja II Sushi Express
1944 Walton Way
706-737-3333

New toy

While we were at Mai Thai this afternoon Brian declared that my cell phone camera simply would not do if I was going to be a serious foodie blogger. So I got a sweet new toy...

It's not the newest technology of point-and-shoot cameras, but it was deeply discounted at Radio Shack plus the memory was on sale--only $111 for everything! The only real difference between it and the new PowerShot A580 and A590 is the megapixels (7.1 vs. 8.0). The 7.1 megapixels is more than adequate for the photos I need to take for this blog so it was a bargain.

We are amateur photographer wannabes and already have a heavy-duty Canon DSLR (EOS 350d) but that bad boy is too big to fit in my purse and pull out at restaurants. So this little cousin should more than suffice.

No more poorly pixelated review images! Yea!

Mai Thai

After church today Brian and I decided on Thai food for lunch. We had passed a couple of Thai restaurants yesterday when we were out running errands and I suspect that is what inspired our decision. We went to Mai Thai in Evans.

We started with chicken satay which are skewered pieces of chicken that are grilled and served with a spicy peanut sauce and tangy tamarind cucumber sauce. This version we found slightly lacking. The actual chicken was tasty with a hint of smoky curry flavor, but the peanut sauce (which is usually the best part) was downright bland. The cucumber/ carrot/ onion salad in the tamarind sauce was lovely; light and pallet cleansing.

For the main course I ordered pad thai, a common noodle dish that is one of my all-time favorite Thai dishes. The first thing I noticed as the plate was set before me was the pink hue of everything. It was unlike anything I had ever seen before, especially in pad thai. It is true that you eat with your eyes first and the color may have ruined the dish for me overall. Plus there was none of the complexity that you normally find in pad thai; there were obviously different components within the dish—noodles, shrimp, egg, scallions, bean sprouts—but the flavors melded together in a most unusual way. The menu description listed peanuts as one of the ingredients but I did not see or taste any.

Brian ordered the Gai Pad Med Ma-Muang Him Ma Parn which is a very long name for stir fried chicken, cashews, onions, mushrooms, carrots, scallions, and peppers in a savory broth. It was an absolutely delicious dish and healthy to boot considering all the veggies and method of cooking. Steamed white rice accompanied our meal.

We wouldn’t normally order dessert with lunch but were intrigued by what we saw on the menu. We got the sweet sticky rice and custard dish as well as the Thai coconut pudding. We had never had either before so had nothing to hold it up against—which isn’t always a bad thing. Both were delicious but the sweet sticky rice and custard was our hands-down favorite. It reminded me of the Filipino rice dessert that we called boot boot back home in Hawaii (there may be another more traditional Filipino name for it but I'm not sure what it is). The custard was not “pretty” but that didn’t matter as soon as you got a spoonful in your mouth. It’s silky smoothness perfectly complemented the warm/sweet rice layer. The coconut pudding dish was a cold, gelatin-like dessert bursting with coconut flavor and included, of all things, sweet corn kernels. Yes it was different but the two actually went together very well. The white “cream” topping was a bit undecipherable, though I think I detected a hint of coconut cream flavor. The desserts saved the meal for me.

It’s a quiet little hole in the wall restaurant with simple Thai decorations/pictures adorning the walls and soft asian/classical music playing in the background. Prices are moderate—there is a lunch menu but I guess it is only for Mon-Fri as we did not get the lunch prices today. Our waitress was attentive though she frowned when she saw so much left over pad thai.

My rating: 3.75 out of 5

Mai Thai
Evans Towne Center
4272 Washington Road
706-210-9008

Sushi clarification

A little lesson on the various types of sushi from wikipedia.com:

In Japanese cuisine, sushi is vinegared rice usually topped with other ingredients, including fish, various meats, and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish itself, or even any fresh raw-seafood dishes. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component.

There are various types of sushi:

• makizushi: sushi served rolled inside nori


• nigirizushi: sushi made with toppings laid with hand-formed clumps of rice


• inarizushi: toppings stuffed into a small pouch of fried tofu


• chirashi-zushi: toppings served scattered over a bowl of sushi rice

I have had all types of sushi listed above and am a huge fan of sashimi; however, I am a bit of a seafood snob so unless I am on the coast or back home in Hawaii where I know the seafood is fresh, I pass on the raw stuff. I believe so many people dislike fish because all they've had is previously frozen or old, unfresh seafood. I think they would quickly change their mind if they could try it fresh.

I say all this because I realize my reviews and posts about sushi all have to do with non-raw items and I didn't want you to think I was a faux-sushi fan. I truly do like all sushi, and especially love sashimi, but only if it is fresh. Maybe when we are home later this month I can get one of my brothers or dad to catch us something. Then I'll be more than happy to put together a post about sashimi!

Kinja II - Sushi

I decided on sushi for lunch today so I stopped at nearby Kinja II. I got the tem maki and california rolls and the salmon skin hand roll.

The big tem maki roll is my favorite so far--tempura shrimp, crab, delicate cucumber slices, and a smidge of mayo. The california roll is your average run-of-the-mill california roll with crab and avocado, good but nothing spectacular. The salmon skin hand roll was huge and included two big pieces of crispy salmon skin and two slices of avocado rolled up with the rice cone style in nori.

My rating (overall on all the rolls): 3.5 out of 5

Kinja II Sushi Express
1944 Walton Way
706-737-3333

P.F. Chang's

After church tonight Brian and I had dinner at P.F. Chang's. We had eaten there before (other locations in Birmingham and Atlanta) and the service was always excellent. But our waitress, Adrienne, kicked it up a notch further and made our experience there one to enjoy. I am all about customer service so when we get someone good they are amply rewarded. I don't typically tip 60% but Adrienne deserved it.

We started with Chang's Chicken Lettuce Wraps which included delectable morsels of spiced chicken, water chestnuts, and scallions cooked in a sweet chili sauce. The meat mixture is spooned into an iceberg lettuce "cup" which we topped with the special sauce that Adrienne mixed up for us and then ate the whole thing with our hands. As Rachael Ray likes to say--Yummo! The special sauce included all of the condiments on the table tray: generous spoonfuls of the chinese mustard and chili paste added to the potsticker sauce, a few dashes of the vinegar and soy sayce, and extra heavy dashes of the chili oil.

For our entrée we got the Kung Pao Chicken which is cooked "quick-fire" style with peanuts, chili peppers, and scallions. It was cooked to perfection and while we were warned about the peppers, Brian took me up on my dare and ate one. I think I saw smoke coming out of his ears as he quickly reached for the vinegar to extinguish the fire! We always opt for the brown rice there--I don't know if it's the type of rice (short-grain brown rice?) or how they prepare it, but to me it's wonderfully nutty and delicious.

We finished off our meal with the mini desserts. This whole idea of a mini dessert in a shot glass has really taken off and is a brilliant concept in my opinion. You get just the right amount, a couple of spoonfuls to cap off the meal. Easy on the pocket book, but more importantly easy on the waistline!

The atmosphere is classic Chinese with a modern bistro look punctuated with earthy and natural materials such as slate and wood. The dramatic lighting sets the mood and Brian even commented on how the big chandeliers really set off the room. I would definitely recommend P.F. Chang's to anyone. Fabulous food, wonderful ambiance, and great service--what more could you ask for?

My rating: 5 out of 5

P.F. Chang's China Bistro
3450 Wrightsboro Road
706-733-0161
http://www.pfchangs.com/menu.shtml

Other things I want to eat when I am home

Being the compulsive list-maker that I am, I figured I should start a list of all the other things I want to eat when we are home in Hawaii. Yes, of course I am excited about seeing my family and friends, but you need to understand how important the food is! Hawaii is such a unique melting pot...

manapua - from libby's
malasadas - from leonard's
poke' - from fish express
pork hash
macadamia nut ice cream
kona coffee ice cream
shave ice - from the north shore
hula pie - from duke's
crab & lobster - fresh caught by either of my brothers or my dad
palani - fresh caught and pulehu'd on the grill the same day
guava cake - from delight bakery
lilikoi chiffon pie - from omoide bakery
fresh guavas, lilikoi, papaya, and pineapple (too bad mango season will be over by then!)
hamura's saimin
long john's - from my mom's & step dad's bakery (daylight donuts)
sweet chicken - from hanamaulu cafe
lau lau
manju - from lawai store
poi
kulolo
kona coffee
chicharon - made by my dad
pork guisantes
authentic bento box / box lunch
fresh sashimi
char siu
lumpia
bundai bundai
boot boot
POG

java kai *never been here but I hear it is THE place for coffee on Kauai

Kinja II - Galbi

I love going to Kinja II. The ladies there now recognize me as a regular, even over the phone when I call in my pickup order. There's the one out front who is the hostess/ waitress/ cashier; the one who is the sushi chef; and the one who works in the back cooking. The one in the back is older and I think the mother of the other two. I'm all about supporting the family enterprise.

Today I decided to get the galbi plate. Galbi is Korean short ribs which are marinated and then grilled. The marinade usually consists of soy sauce, garlic, and sugar. While this version is delicious (maybe a tad bit salty), I think my mom's is way better. She got her recipe from my grandfather who got it while he was over in Korea during the Korean War.

The galbi is served with a generous portion of steamed white rice and some common Korean sides: kim chee (fermented cabbage), daikon (pickled radish), and beans which I don't know the name of. The Korean sides are served cold and the aroma instantly takes me back to childhood. At dinner someone would usually crack open a bottle of kim chee or daikon and there was no mistaking the smell.

As I mentioned before, the prices at Kinja II are a bit steep for lunch ($15.95 for this plate which is the most expensive thing on the menu) but considering the quantity of food served, this is really enough for two meals. In fact I am saving the rest for lunch tomorrow.

Nothing beats steaming hot rice, some good protein, and familiar spicy side dishes--this is comfort food to me, forget the mac 'n cheese!

My rating (on this dish): 3.75 out of 5

Kinja II Sushi Express
1944 Walton Way
706-737-3333

Mom's home cooking

I haven't been back home to Hawaii in 5 years so I am really looking forward to this trip. I have already told Mom that I am preparing a list of things she NEEDS to cook while I am there so 1) I can learn how to make it, 2) I can take a picture of it as it's supposed to look, 3) I can satisfy these cravings I've been having for her cooking for a long time.

So here is the list so far (I reserve the right to update it as I think of more):

Chicken Kalamungai: made with green papayas, kalamungai leaves, a light broth, and of course, chicken. This is so good over rice with soy sauce. Total comfort food.

Pancit: filipino noodle dish made with shrimp, onions, carrots, and a host of other veggies. There is a lot of prep work involved with this dish but that is part of what makes it so special to me. I have fond memories of making this on Thanksgiving mornings with mom.

Patele: puerto rican dish similar to a tamale, except the masa is made from green bananas instead of corn and the inside stew meat is very different in flavor and texture. There is an enormous amount of preparation that goes into this dish requiring all-hands-on-deck-all-day. We would make many dozens of these and freeze them individually so that you could later take out just what you needed, steam them, and devour them.

Adobo: tangy, vinegary, aromatic filipino dish that smells up the whole house. There's no need to ask what's for dinner when this is cooking! Pork or chicken, it's all good.

Chicken Long Rice: shredded chicken, ginger, mushrooms, green onions, and cellophane noodles in a light broth. Another broke-da-mouth dish when served over rice with soy sauce. Mmmm.

Blueberry fun

With our trip to Hawaii quickly looming, I’ve been thinking about putting together some goodie bags for my family. Nothing complicated or fancy, just a few things to bring my “mainland” world back home. Since we now live out in the country with Brian’s family, and summertime means an abundance of blueberries on the farm, doing something homemade with them popped into mind...as in blueberry jam, perhaps?

I had never canned anything in my life and didn't know the first thing about making jellies or jams, but I knew my mother-in-law did and I thought this would be a fun project for us to do together. She was happy to oblige so Brian and I spent about an hour yesterday picking them. Later that night we made up a batch of the jam and while it was more time-consuming than I imagined, the end results were scrumptious. I can’t wait to share this with my family in Hawaii! Yum!

Recipe:
(from the Certo box)
4-1/2 cups mashed blueberries (about 4 pints pre-mashed)
7 cups sugar
2 Tablespoons lemon juice
1/2 teaspoon butter
2 packages liquid Certo fruit pectin

WASH jars and screw bands in hot soapy water; rinse with warm water (tip: wash jars in the dishwasher and leave them in until ready to use). Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

STEM and crush blueberries thoroughly, one layer at a time. Measure exactly 4-1/2 cups prepared blueberries into 6- or 8-qt. saucepot. Stir in lemon juice.

STIR sugar into prepared blueberries in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

INVERT jars for 5 minutes; then place right-side-up (this is the inversion method, I had no idea there were multiple ways to do this!).

Then wait on pins and needles for 24 hours to see if all your hard work paid off. If it sets up and tastes good you have yourself a winner! This recipe yielded 10-1/2 jars.

TakoSushi

Last night Brian and I went to TakoSushi, the "it" place for sushi here in Augusta. The food was good, but perhaps I expected more considering how much everyone raved about it. We got there a little early (5:30'ish) so we weren't suprised to be the first guests; but we were surprised that only one other table filled up by the time we left an hour later.

We started with the shrimp shumai which was just like I remembered it growing up. Crunchy on the outside, soft on the inside, with a rich shrimp filling. Brian actually thought he was ordering gyoza (potstickers) and was surprised to see the little round dumplings on the plate when they arrived. I gave him a brief lesson on the differences between the two.

For the main course we got four different rolls:

• Super Krunchy: shrimp tempura, smoked salmon, avocado, cucumber, teriyaki glaze
• Crazy Roll (aka Kevin's Roll): shrimp tempura, fresh shrimp, crab, cucumber, avocado, teriyaki glaze, and aioli
• Cary's Roll: flash-fried tuna, salmon, yellowtail, cream cheese, with takkosushi sauce & teriyaki glaze
• Yasai Roll: japanese pickles, avocado, cucumber, asparagus, sprouts, scallions, & shredded veggies

They were all good but we decided the Yasai Roll was our least favorite and wouldn't get it again. It was dry. I guess vegetarians would probably enjoy it, but some type of sauce would make it a lot better. In fact, we ended up rolling it around in some of the leftover teriyaki glaze from the other rolls and found it much more appealing that way.

My favorite was the Crazy Roll as the shrimp and crab had a lovely texture. Brian liked the Super Krunchy roll as it reminded him of the Super Crunch we would always get at our favorite restaurant in Birmingham (Surin West). The description of the Cary's Roll was misleading as the entire roll was fried instead of just the tuna which is how we interpreted it. I have to admit it was still yummy, but an indulgence not to be had very often.

Would I recommend this restaurant? Sure. The food was fresh and the service was great. Our waiter was attentive and jumped in with suggestions. He also ensured our request for no avocado was carried through as Brian is allergic to the stuff. The decor is eclectic with earthy/southwestern colors. In fact, one half of the menu is southwestern so even non-sushi lovers should find something to appease them.

My rating: 4 out of 5

TakoSushi
Surrey Center
437 Highland Avenue
706-736-9191
http://www.tako-sushi.com/

Kinja II

I love sushi. Love-love-love it. I actually like most things asian, specifically Japanese, Thai, Korean, and Filipino but I digress...

Birmingham had a few sushi spots but nothing convenient to work or home so imagine my delight at finding Kinja II--sushi, Japanese, and Korean cuisine--only a few blocks from my new office. I am in heaven! They are moderately priced/bordering expensive for lunch, but I cannot help and indulge at least 2 times a week. And even though Brian and I carpool most days, I have found it to be a nice little walk--.6 miles one way, 1.2 round trip. So not only do I get my fill of asian, I walk it off too!

My first foodie post

I guess there is no time like the present to begin this blog. I'm not exactly sure in which direction I'll go with this, but my hope is to include photos, recipes, restaurant reviews, and whatever else is on my mind related to food. The whole world of foodie-ism opened up to me a few years ago when I stumbled across this blog: http://scentofgreenbananas.blogspot.com/.

Not only did Santos actually write about foods I knew about, but the storytelling and especially the photos really captivated me. I guess I hope to someday inspire people to let loose the foodie within the way Santos did for me (okay, that sounded pretty lame).