Category Archives: By Cuisine

Barbecue, Pork

Ribs on the WSM

Leave a comment

I smoked 4 slabs of pork spares WSM International Smoke Day. I used salt, fresh ground black pepper, sugar, granulated garlic, onion powder, and paprika in the rub. For smoke, I used pecan chunks and also oak and hickory chips.

I let it go for 3.5 hours, then pulled them, foiled them, and put them in a cooler for one more hour. I think this was one of my better batches as far as flavor and texture.

The next day, I added in a little celery seed into the rub, but used just pecan chunks with the mesquite charcoal, and only cooked ’em for 3 hrs before foiling in the cooler. Getting better, I think, but still a ways to go from Williams‘ perfection.

I made a video talking about tips for making barbecue spareribs on YouTube

Aloha, Nate

Asian, Fruit, Indonesian

Es Campur

Leave a comment

What do you think of eating or drinking on a hot day? A tall glass of iced tea? Some ice cream? In Hawaii, we do shave ice – I like mine with ice cream on the bottom.

The countries of Southeast Asia have taken cold treats to the next level. Aside from ais kacang and cendol from Malaysia, you also have halo halo from the Philippines and es campur from Indonesia.

This dessert contains palm fruit, jackfruit, syrup, young coconut, avocado, condensed milk and ice. Very nice, very cooling, and very quickly eaten!

Aloha, Nate

American, Fish, Shrimp, Vegetables

Bouillabaisse

1 Comment

We were at the Saratoga Farmer’s Market the other day and stopped by at the Mission Fish vendor. They specialize in fish caught fresh in the Monterey Bay and always have a good selection. They’ll even clean and fillet the fish for you for free. The fish heads and bones they package up for sale, and that’s what we came home with.

We took those fish head and bones and put them in a large stock pot, tossed in some shrimp shells, and added the mirepoix – onions, celery, and carrots – a cup of dry white wine, a quarter of a lemon, some whole peppercorns, a bay leaf, and some herbs de Provence, then covered with water. Brought it to a boil, then simmered for 1 hour before straining out the liquid.

Continue reading Bouillabaisse →

Fish, Fruit, Mexican

Fish Taco

Leave a comment

Sometimes we get fish tacos from Rubio’s just to have something different than your normal beef, chicken, or pork taco. But usually, fish tacos are made from breaded, fried fish. It’s not so bad if the fish is fresh and breaded right before frying. But like most chain joints, you really get frozen breaded fish that has been nuked and then fried. Talk about unappetizing!

We had some tilapia fillets that I cubed up and and marinated in lime juice, orange juice, s&p and oregano. Then I pan fried the fish until cooked through.

Here’s my fish taco, with a little of Jeremy’s secret spice rub #2 sprinkled on the fish. Garnished with jack cheese, some pineapple salsa, and some sliced avocados. ’twas good!

Aloha, Nate