About Nate @ House of Annie

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
Website: http://www.houseofannie.com
Nate @ House of Annie has written 455 articles so far, you can find them below.

Corned Beef and Cabbage

The way we used to eat corned beef and cabbage when I (Nate) was growing up was to take one of those cryovac’d corned beef briskets, cube them up into chunks, and toss them into a pressure cooker along with carrots, potatoes, and the spice packet. Then we’d cut up a head of cabbage and boil the life out of it in a separate pot.

The end result was very tender brisket, but the veggies were falling apart and the cabbage was tasteless. We’d eat all of that with cheap French’s yellow mustard.

In Annie’s house, “corned beef” meant the hash that came out of a can. Her mum would fry it up with egg and serve it on bread.

It wasn’t until Annie came to Hawaii to study that she found out what “real” corned beef was. Her host family served it to her out of a slow cooker, cut into thick slices. Then she introduced that style to me.

Now, our local Lunardi’s grocery store sells fresh corned beef. Annie bought a 7-pound brisket point and flat cut. She simmered it for several hours, adding the potatoes and carrots at the last hour. We boiled the cabbage until they were just cooked, still retaining the green color.

I like the fresh corned beef because it is less salty than the cryovac’d ones. The veggies arent’ mushy but retain their texture and flavor.

Someday I may attempt to corn my own beef brisket.

Aloha, Nate

Spam, Eggs, and Fried Rice

Spam and eggs on rice. The quintessential local-style Hawaiian breakfast. They even serve this for breakfast at McDonald’s there.

I think mine is tastier though.

Aloha, Nate

New York Times No Knead Bread

When I heard about the New York Times “No Knead Bread” recipe, I said to myself, “I wanna try that.” Now, three months after seeing the recipe, I finally had the excuse to make my very first ever loaf of bread.

Pic 1: The dough after bringing all the ingredients together. This was started around 6 pm Friday. I covered it and put it in the oven (which was turned off) to sit overnight.

I pulled the dough out of the oven when I woke up in the morning. It didn’t look like it had risen much in the 14 hours since starting. Our house is between 60* – 64* at night so that might have had something to do with it. I left it out on the kitchen table all the morning.

When I returned around 2 pm, it had risen, but again not by much. I folded the dough. Then Annie suggested heating a cup of water in the microwave for a couple of minutes, then putting the bowl of dough in there to rise. She was right (of course).

Chicken, mushroom, bell pepper, sun-dried tomato, and anchovy salad

We had a can of anchovies sitting in the pantry waiting to be used. I thought we’d use them to make a Caesar salad. But after we had that smoked salmon salad, we thought we’d try keeping them whole.

Here we have Romaine lettuce, spinach, chicken breast, mushrooms, yellow bell peppers, and sun dried tomatoes. We laid a few fillets of anchovies right on top of the salad and dressed with balsamic vinegar and EVOO.

I like anchovies. I like strong flavors in general. But whole anchovy fillets were a bit much, even for me. I ended up having to take little pieces of fish at a time with each bite.

But it was still good!

Aloha, Nate

About Us

My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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