Nate is the Techie / Barbecue-y half of the House of Annie team. Born in Hawaii, his favorite hobby is surfing...WEB surfing that is.
Visit my Google+ Profile
March 14 is sometimes written 3.14, which most mathematically-minded people will know as π or Pi – the ratio of a circle’s circumference to its diameter. Pi Day was created in recognition of this important number. Besides just talking about Pi, food geeks such as myself also like to bake pies.
At the same time, St. Patrick’s day is coming up on the 17th and I was thinking about what kind of Irish recipe I’d like to share for the occasion. We haven’t done shepherd’s pie yet on this blog but we do like to make it every now and then. So I figured, why not kill two birds with one (Blarney) stone and make a shepherd’s pie for Pi Day?
We made this amazing grilled pork belly dish that our guests completely devoured.
Recently, we celebrated a friend’s birthday at our favorite Western-style pork restaurant here in Kuching, My Restaurant. The most popular dish that we had that night was a platter of grilled, 3-layer pork belly that was a-ma-zing. We asked Walter, the chef-owner of My Restaurant, what was in it.
“Oh, caraway seed, salt, soy sauce, and some other spices which I am not going to tell you.”
Well, being the foodies that we are, we thought we could pull off a grilled 3-layer pork belly dish on our own.
Following my sister’s Hawaiian-style wedding reception, Annie and I had an intimate dinner for 2 at the venerable Alan Wong’s Restaurant to celebrate her 40th birthday.
Alan Wong’s is one of the most recognised, award-winning fine dining establishments in Honolulu. It was noted as one of the Top 10 best restaurants in the nation by Gourmet Magazine in 2006. Presidents and chiefs of state dine there. Chef Alan Wong himself, credited as one of the founding fathers of Hawaii Regional Cuisine, garnered the James Beard Foundation award for Best American Chef – Northwest in 1996. It has a well-deserved reputation.
