Furikake Whole Wheat Pasta with Seared Beef and Egg

2013-01-19 13.57.02


Who doesn’t like pasta?

its one of the greatest inventions ever! right up there with sliced bread! it versatile and can be eaten for breakfast, lunch or dinner…So why does everybody say its unhealthy?

Well it’s because most people don’t know that portion control is the key to eating healthy…as well as the ingredients put in… Those huge plates of Pasta and Meat balls seen on those old Italian movies are not a single serving, but is called family style …everyone had a small plate from that huge portion! A small portion of pasta is a great source of carbs and fuel for the body to run on through out the whole day. So before you go to the extreme of cutting good food out of your life…..think about it and enjoy it…..just dont let the glutton-beast take over.

This recipe is a simple easy and flavorful option, that is extremely good for you.

6 oz – whole wheat spaghetti

2 Tbls of Furikake < furikake is the salt and pepper of japan. it’s a simple Japanese condiment made from dried seaweed and sesame seeds.>

sprinkle of fish sauce

1/8 tsp of Low sodium soy sauce

sprinkle of sesame oil

3 oz of Lean beef ( grilled/seared with Salt and Pepper and sliced thinly. This also goes great with shrimp, fish, chicken you name it )

1 egg


Cook the pasta as you normally would and sear off the beef and slice thinly. ( I usually use left overs from a steak dinner the night before ) In a separate bowl add the soy sauce, fish sauce and sesame oil. Whisk together.  Drain the pasta well and add to the bowl and toss well. If it seems a little dry add a tablespoon of pasta water and toss again. Add the furikake to the pasta making sure to keep a little to sprinkle over the egg.  Sautee an egg sunny side up and sprinkle a little of the Furikake on top. Build you bowl….Pasta, beef , Egg…….( Side not i like the egg sunny side up , so that when you break the yolk it becomes the sauce and if your pasta is hot its amazing.) . I am a fan of Heat and spice , so i like to add Sirrachi as a drizzle, but you can add Black Pepper, torgashi…what ever you actually like. Hope you enjoy it!


Grilled Salmon with a Red Chile Ginger Galze


2013-01-10 11.32.24


I love salmon…..but it can get old eating it the same way all the time. This is an easy marinade that is versitile enough to be used on chicken, pork, seafood and beef…as well as some fish. It fantastic on salmon. The fatty Omega 3 filled Salmon fillet holds up well with the marinade that will turn ito a nice glaze while cooking.

get a nice piece of Salmon. Since im cooking for one right now, i have a 8oz piece of Farm Raised Salmon….( for you week end BBQ warriors…you can use a whole fillet ).

Salt and pepper your Salmon to taste. Lightly oil your grill and cook on the coolest part of the grill, making sure to cook 2- minutes per turn…..you want to make nice hatch marks on your salmon. Once you flip the salmon over, lightly glaze or brush the marinade over the salmon….. keeping an eye on it so that it doesnt burn. There is quit a bit of sugar in the recipe, so it will carmalize quickly. Brush as much marinade on top as you want. I like to cook my Salmon to around a Medium Well… serve it with a array of vegetables or any starch such as rice and even potatoes….Because of the spices i like a cool Forbidden Rice Salad with orange,apples, Edamame and green onions . Really good. Thats another recipe……..


1 – 8oz Farm Raised Salmon

1 T – vegetable Oil for the grill

Salt and Pepper To Taste


Red Chili Ginger Marinade

2 T Ground White Pepper

3 T Ground Cinnamon

3 T Ground Ginger

1/2 c. Packed Brown Sugar

1/4 c. Red Wine Vinegar

2 T Sesame Oil

1/2 c. Peanut Oil

3 T Greound Fennel Seed

1 T Pureed Canned Chipoltes

2 T Ancho Chile Powder

In a medium Sauce pan bring all ingreidents to a boil. As soon as a boil is achieved remove from heat and place in a clean container. Can be refrigerated for up to a week.

Peanut Butter Cookies with Sea Salt


It’s no secret that I have a sweet tooth…and its not a secret that i am also a Cookie Monster.

So when i came across this easy 4 ingredient recipe i had to try it and i must say its damn good for a quick fix for the cookie monster blues..

1 cup Creamy Peanut Butter ( i like Skippy , its less oily )

1 cup Sugar

1 Egg

1 tsp Vanilla Extract

( I like the contrast of sweet and salty , so I like to sprinkle sea salt on top of the cookies prior to baking. )


1 tbls Sea Salt

As easy as it sounds…

Pre heat the Oven at 350 degrees.

Blend all the ingredients together till well mixed. spoon a small amount of dough on to cookie sheets, about 2 inches apart. Smash with a fork, to get that authentic cross hatch look to your cookies. Bake for 12 to 15 minutes till the edges are a golden brown. Let cool and enjoy. That simple! glass a milk and a plate of these….life is good.

Garlic Marinated Grilled Shrimp with a Chilled Zuchinni Noodles tossed in a Spinach Basil Oil



Ok, Since I have been eating light and i have had request to show a recipe using vegetables in a different way rather than a salad… I decided to fancy it up and show you that diet food doesn’t have to be boring and with a little effort in preparation, it can be a fun thing.

zucchini noodles

With a peeler, peel ribbons of zucchini length wise. Try not to go into the seeds. Rotate the zucchini to all 4 sides. Place on a paper towel and sprinkle lightly with salt…let them st for an hour so that the salt can suck out the moisture.

Spinach Basil Oil

hand full of raw Spinach leaves

Hand full of Basil leaves

1 cup canola oil

Salt and Pepper to taste

2 cups ice

1 quart cold water

Blanch leaves in boiling water quickly and then place in ice water . this will stop the cooking process and you should be left with a bright green color leaves. drain really well.

Place in blender and add 1/2 a cup of Oil, blend till smooth. Add the rest of the Oil little by little while still blending. Salt and pepper to taste.

Marinated Shrimp

Shrimp cleaned and deveined.

6 garlic cloves minced

1/4 cup oil

Salt and pepper to taste

Toss together and let sit for at least 20 minutes to infuse flavor.

Grill till done.

Toss zucchini in the basil oil

I like fresh flavors so I topped with fresh sweet corn, diced tomatoes, Black beans and fresh black pepper.

plate ….that simple.

Beignets with Powdered Sugar



There is nothing better than fresh-baked goods…and every bakery in the world would want you to think that you would not be able to do these fresh-baked goods at home….Well im here to tell you that’s a bunch of bull! This recipe is so easy and can be prepared days ahead and held int he fridge for up to a week.

If you never had Beignets ….then you are missing out on one of the great pleasures of life. they are like little pillows of sweet sugary love….trust me you have to try them out.


1 1/2 cups lukewarm water ( very important that is warm so the yeast will activate )

1/2 cup granulated sugar

1 envelope active dry yeast

2 eggs, slightly beaten

1 1/4 teaspoon salt

1 cup evaporated milk

7 cups Bread Flour

1/4 cup shortening

4 cups confectioners sugar

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat eggs, salt and evaporated milk together. Mix egg mixture to yeast mixture. In a separate bowl , measure out the bread flour. Add three cups of flour to the yeast mixture and stir to combine well. Add the shortening and combine to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Place into a lightly greased bowl and let rise in a warm place for 2 hours.

Preheat a deep fryer to 350 degrees F.

at this point you can Roll the dough out to 1/4 inch thick by 1 inch wide squares or use 2 spoons and make into nice cornelles….your choice…do not make them to thick so the dough will cook thru..

the trick is to deep fry these doughnuts in small batches and continually flip to get an even golden color. Once done sprinkle HEAVILY with confectioner suger….Why?? …cuz that the best way to eat them …. Duhhhh!

Serve fresh first thing in the morning with a nice Cafe con Leche for the love of your life and I guarantee …… your will be greatly rewarded …

The perfect ” Late Night Sandwich ”

The perfect late night sandwich..also refered to as the Dagwood…after the famous Blondie comic strip, where Dagwood Bumsted would make huge overbearing midnight sandwiches from everything in the fridge! Never forgetting the single Olive with a toothpick on top to hold it all together….Killa Grindz!

Sorry had to add this is …one of the best burgers i ever had…Braddah Pat makes a mean Burger!

Well if you find your self dragging in to the house late night….with a whiskey buzz and an adrenaline kick from Coke backs, Killer Rock, and Hot Chica’s ….and a bottomless hunger that can only be filled with a sumptuous creation of monstrous proportions?????????? then chances are you made a Dagwood a few times.

Basically im not gonna tell you how to or what to make since the greatest thing about a Dagwood is individual preference…its like art . No 2 are the same.

But i will just say they are basic requirements to a true Dagwood…and i will go over this very small list…

1. the Bread….NO a Dagwood cannot be made with wraps…that would be called a Pepe….The bread needs to be spectacular. The type that’s moist, with agood crust, dense enough so that it doesn’t break with the loads of carnivorous love on it. preferably a full flavor source that will give a beautiful frame to the master piece you have created..

2. the Sauce….Mayo, mustard, ketchup..whatever is to your liking…But true Dagwooders don’t stop there…We develop and invent new ones..by adding ingredients from around the world or in every cupboard till we find the ultimate flavor source…sirachi and peanut butter, anchovies and roasted garlic, sweet chili and mayo….Blue Berry and mint Jam with BBQ sauce for those Beefy Sammies…Its endless and the best part of the Dagwood…its the nail in the building process…make it perfect.

3. The crispy fresh veg….or just the veg…it is a necessary item. It adds contrast and texture to the Dagwood. Its like the color to a painting…The sistine chapel with no art…your Micheangelo…make the 8th wonder of the world on a plate! and get creative…lettuce , tomato, onion…classic! ….Braised endive, Parsley puree with 3 minute eggs smashed into the bread ( don’t knock it till you try it ), chipolte mayo …damn im getting hungry…..thats going the extra mile!

4. the substance…the carnage…the whole reason for this venture! MEAT! yes it has to be meat…dont get me wrong, i love tomato sandwiches just as much as any vegetarian..but at this time of night….this quest to fill the pit of oblivion in your tummy…you need meat…. a lot of meat. and preferably red meat, but any delicate flavorful delicious meat will do. Hell one of my favorite Dagwoods is a fried bologna sandwich with asian coleslaw and BBQ chips crushed on top with Siriachi sauce drizzled all over the top for some heat to cut thru the richness… god its good.

5. Napkins, towels, shirt ……anything to wipe the drool from your lips when you dig into the greatness of your imagination…the Iron Chef Mastery, the culinary creativeness of a whiskey drunken gastro master guru!!! Get your grindz on!





Wasbi Ahi Tacos with a roasted garlic siriachi and lemon zest yougurt dressing

So i know its been a long time since i have posted anything on my blog, and for good reason…I have been busy with a new job, new time schedule and simply a new attitude. A lot has been going down and its a struggle to keep me head on the right track and not be tempted to lose sight of my ultimate goal. But…thanks to good friends..old and new……i keep focused and determined.

One of the new goals actually comes from the new job….There is a challenge amongst us cooks in the back of the house, and the pay out is pretty big. The challenge is the best ” BODY TRANSFORMATION ” in 3 months time. Meaning skinny, fat, round, square what ever body you start with..in three months who has the biggest change, In a positive manner, wins the pot! ……and being that we are all chefs and competitive, plus shit talkers …….it’s all in or nothing. So my routines have changes…..I look at the calories, fats, sodium of all my food now….Cut out about 99% of all carbs ( i say 99% because i never realized how much carbs i ate daily till i started to watch it AND ITS A LOT ). ….about 75% of my diet is in nuts, fruit and vegetables….and 24% is lean protein. On my cheat day i still stay cautious about what i eat , but now i choose bold clean flavors over straight heavy fat, butter and salt flavors. which is challenging my Cooking skills to a new level and trying to develop these clean healthy flavors and not just eating a stupid carrot….Im looking for a life time change.

So with that said here is my simply put really tasty wasabi Ahi Tacos…..

1 filet of ahi ( cut into 1/2 cubes )

1/2 a spanish white onion ( sliced into thin Julienne strips )

1 tsp grated ginger

1/2 tsp minced garlic

2 tbsp chopped green onion ( white and green parts )

1 Hawaiian chili pepper ( thinly slices )

1/2 Tbls of fresh chopped cilantro

1 tsp lite soy sauce

1/4 tsp sesame oil

mixed all above ingredients together and let it macerate for at least 1/2 an hour.

Lemon Zest Yogurt dressing

4 oz plain yogurt

2 Tbls fresh lemon juice

1/2 tsp fresh grated lemon zest

For the basic foundation of all taco’s you need a good wrap….

Easy Tortillas

1 1/2 cups whole meal spelt flour

1 cup blue cornmeal

1 cup warm filtered water

1/2 tsp salt

Mix to gether by hand very well. Make balls about the size of a ping-pong ball, little smaller than a golf ball. And use a tortilla press smash them down to form the round tortilla…If you do not have a tortilla press you can roll them out with a rolling-pin and a little flour or between to heavy plates and use your weight. Toast them in a pan till you get light browning around and the have a good chewy texture. You gonna get addicted seriously haha. ( plus if you want chulupa style tortillas add 1/8 tsp Baking powder and fry …but not that healthy)

and the Heat and sweetness

Roasted Garlic Siriachi

Roast a garlic head in the oven till they are nice and dark and pop out the skins like jam…..god i love this stuff haha

1 tsp garlic

2 tsp siriachi


this you can do to taste but like i said i love garlic and i love siriachi so the strong flavors are to my taste.

the Build.

you will need fresh spinach…i like it better than lettuce, it adds a texture and taste i enjoy )

and a lime wedge…..

For the base build of these tacos

place a fresh warm tortilla on a plate

add your spinach , as much as you like

squeeze of lime

place a skillet on Medium High heat and get it really hot, it should be hot enough to evaporate a drop of water in milliseconds.

Drop a 2 oz portion of the tuna in and sear quicly…you are looking at a quick sear so that it remains rare thru out the fish.

add this on top of the seasoned spinach, make sure you get some of the onions in the taco….seriously…you will taste why.

add a couple of dollops of Seasoned Yogurt

add a couple of dollops of garlic siriachi

pick up the end very gently and cup the taco in your hands like its gods creation……Now take a huge bite …..its the F’ing Giggity…..



My 7 Links

Well even though my blogging experience is in its rookie stages, along with my photography ( a.k.a -food pornagraphy) and writing skills ( a.k.a.- destruction of the english language ahaha)….  I have been tagged to participate in “ My 7 Links ” and I have humbly excepted ….This oppurtunity was presented to me by a friend that I must admit ….was the match that started the fire for my blog…and she is a writer of an excellent blog herself, Haein Park from www.HungrytoHappy.com.

With a bashfulness i didnt realize I had…Im usually a straight up foward, dont give a dang person…I have attempted to try my best and share with you my thoughts about my own blogs…..

Its harder than I thought ….to critique your own work……

the catagories are as follows…

1. Most Beautiful
2. Most Popular
3. Most Controversial
4. Most Helpful
5. Most Surprisingly Successful
6. Most Neglected
7. Post I Am Most Proud Of

Now i do not have many post…. since my Blog is only a few months old…But i will try my best.

1. Most Beautiful

Red Curry Porkchops with Purple Potatoes and Snap Peas tossed in a Thai Ginger Butter

I Believe this is the most beautiful, due to overall recipe…the flavors , colors and textures presented in this plate really stands out. the contrast of Red , Brown, Purple , Green….It all just makes me happy looking at it…the colors them selves bringing a warmth to your soul like an artist does with a canvas or nature with a rainbow. The flavors are amazing with Sweet coconut milk , Ginger, Lime Leaves, Garlic, A little heat from Hawaiian Chile Pepper…..Simply Delicious..

2. Most Popular

Homemade Spinach and Bacon White Pizza

This was my first post…I wanted to do something easy and since my Sous Chef at the time was making fun of New York Pizza….I had to post this recipe as my first…and it has been a success since…I have picked it becasue , it hasnt recieved the most hits…But it has recieved the most comments and remarks from people making the recipe more than once…which i take as a positive mark that it is a good dish.

3. Most Controversial

Marinated Grilled Leg Of Lamb

I gave this the most controveritsial, because when i made this …..i made it for my family back home that never really had lamb before….let alone a leg of lamb, so it was considered a culinary expedition for most my nephews, sister and mother..it was an awsome experience for me to bring this simple but robust and distint flavored meal to thier palate .
 4. Most Helpful


if your a single individual that lives on your own ………or married and have a family …this is the recipe i say is most helpful….you can make this delicious quiche for Breakfast…or pair it with a salad and eat it for a light lunch…It can be filled with what ever are your favorite meats cheese and vegtables…such as the spinach and bacon like i have in this one..or another one of my favorites are Tomato and Leeks with Grueyre Cheese….the combinations are endless …its cheap to make and who doesnt like eggs? If you got a problem with eggs you need to see a professional…hahaha
 5. Most Surprisingly Successful

Homemade Spinach and Bacon White Pizza

When i made this item….I didnt think it would be that big of a deal…it was my first post and i just wanted to test the waters with this new hobby of mine…my Blog….I never expected to get the reception that i did.
 6. Most Neglected

Ricotta Gnocci with Braised Beef

This is a dish that i thought would produce plenty of hits , but for some reason i think people are afraid of it. Possibly thinking its a difficult and time consuming recipe and its out of thier league….but in all actuallity…… it is so simple and so worth it…..Still my favorite and hopefully it will catch on some day.
 7. Post I Am Most Proud Of

Penil ( Puerto Rican Pork Roast )

This is THE ONE….. this is the one i am most proud of…. I was able to take a dish from my child hood…something that i use to travel hundreds of miles for when i was in college….Puerto Rican families have small private wars about …who’s Abuelita or Madre makes the best…..I was able to take this recipe and implement flavors that really describes me,…my history…. my personal touch ….and my lifes passion …..and i am able to share it with anyone who wants to try it.

So thats my 7….Simply to taste…..where im not trying to be fancy and flaunt my skill level….where im not trying to write a book….just a place where i can share with the world and the friends that support me…my favorite dishes and recipes.

Now I have to tag 5 Blogs!

1. A Passion for Food

2. Salt Shaker

3. Blue Kitchen

4. Food Wishes

5. Taste Food Blog


Penil ( Puerto Rican Pork Roast )

So awhole lot has been going on with my life and I havent been able to cook or even eat some decent food for the last couple of weeks. Its been a crazy couple of days…trying to get a business off the ground called ” Makana Kai Gourmet Products ” , which with some friends of mine, we produce Hawaiian Keawe Smoked Sea Salts and Gourmet rubs and seasonings….Its a passion that has developed to an obsession …..we will be hitting up the Farm markets here in Oahu and in Kauai by November 2nd.

But anyway!!! the seasoning used in this recipe will be available as well thru Makana Kai Gourmet Products here in the near future…So with that said …lets get to the Penil…

My favorite FAVORITE! way of preparing pork is this recipe….I took a family recipe and tweaked it a bit by putting in my 15 plus years of culinary experience with the flavors i learned from my child hood family meals. Everytime i make this start to day dream….and while it is cooking it reminds me of the holidays…. when my family use to get together….Memeories i will cherish forever……..

1 – 5 lbs Pork Shoulder or Picnic Roast

1/4 c. – Adobo seasoning ( puerto rican seasoning see recipe below )

1/2 c. – Sofrito ( this is a puerto rican Mire Poix- see recipe below )

3 tsp – Olive Oil

2 tsp – Fresh Black Pepper

3 cloves of garlic roughly chopped

2 tsp – Kosher Salt

Preheat oven to 350 degrees, with the rack inthe center of the oven.

First you need to get a nice pork shoulder…one with the Bone still in…the bone keeps the moisture in the meat for this long roasting period and skin on…this is the secret of the penil…the crunchy delicious skin that we call ” Querro ” …your gonna love it .

the one I have here is around 5 lbs.

First thing you are gonna do is rinse your pork and pat it dry with paper towels. Then your going to score the skin …about a 1 inch spaceing…..( scoring is cross cutting the skin just deep enough to see the meat….this is to ensure that the seasoning will get to tthe meat and add flavor. ) Once this is complete….poke a few holes in to the flesh or just stab the pork  in anger…if that is your thing. haha.

take the chopped garlic and rub it into the flesh and shove some into the holes you made. rub down the pork with some olive oil. Blend together Salt , Pepper and Adobo ….rub all over the pork …top and bottom.

If you do not want to make this by hand you can by this in most grocery stores …it is made by Goya.

Adobo Recipe:

2 tablespoons salt

1 tablespoon paprika

2 teaspoons ground black pepper

1 1/2 teaspoons onion powder

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

If you dont want to make the Sofrito by hand either…. you can by this as well in some stores …it is also called RECAITO and is made by Goya to.

Sofrito Recipe:

2 green bell peppers, seeded and chopped

1 red bell peppers, seeded and chopped

10 ajies dulces peppers, tops removed

3 medium tomatoes, chopped

4 onions, cut into large chunks

3 medium heads garlic, peeled

25 cilantro leaves with stems

25 leaves recao, or culantro

1 tablespoon salt

1 tablespoon black pepper

Take the sofrito and pour all over the the top of the Pork….rub it in to the flesh thouroghly….

Place in the preheated oven uncovered and let roast for 3 1/4 hrs or until it reaches an internal temp of 155 degrees…set it on th estove top and let it rest for 10 – 15 minutes…carry over cooking will bring it to 165 degrees but keep it juicy. If you dont have a thermometer than you can check by piercing the center of the roast to the bone and making sure the juices run clear.

Im telling you you will love this…and if you want to add a plate of rice and some Spanish style frijoles …you will be in heaven….

I Like to change it up a buit with a Safron Risotto and Roasted Mushrooms….but thats another recipe .


Marinated Grilled Leg of Lamb


Hello All

Its been a while since my last post and i am truly sorry for that. I was distracted by a family emergency that i had to fly 3000 miles to help with….i didnt have much time to prepare or cook anything worth while…..until i was asked to man a grill, because it was to hot outside to cook in the house…imagine how my heart race with excitement and the anticipation i was experiencing ….i couldnt wait.

So the madness began….the ideas where pourng out of my mind….a grill mans dream! what should i do??? Fish? Pork? …….Steak? ……Shrimp?…..then there is the preparation to determine as well?  gas ( no way in hell…thats no BBQ )? Charcoal ? ………keawe smoked?……. fruit wood smoked?…..should i brine? should i use a dry rub? THE OPTIONS WHERE ENDLESS!!!  But……as people go….the family wanted it simple..” Just go tot the store and get some meat! where hungry already! ” BLAH BLAH BLAH! How can you rush perfection, deliciousness?! Its blasphemy!

So i grab the keys and head to the store…the whole time fuming in my head to just get some damn oscar meyer bolognie and buns….and burn it to a crisp….i had the whole plan of how i was going to just create charred nastiness on a plate….I was so focused with this plan i didnt notice that i was standing in front of the meat section at the local store. I open my eyes and clear my head and gleam with happiness again , because of what was sitting in front of me in all its glory…… i couldnt beleive it was there…it was the perfect answer….simple, easy, flavorful and a little exotic other than a burgers and Hotdogs……

Leg of Lamb!!!


It was on…….i made my purchase and took it home. All i needed was a few ingredients…time and love….cant go wrong.

1 – boneless leg of lamb

1/4 cup Olive Oil

1/4 cup chopped parsley

1/4 cup Chopped Rosemary

1/2 cup Chopped Garlic

1 cup Pinot Noir Red Wine

Salt and Pepper To Taste

Rub the the lamb with everything listed, place in a depp sided dish and pour the wine over the top. Let it sit in the refigerator for at least an hour….or until the coals are nice white and hot. When ready place it on the grill and clse the lid…Wait 15 minutes and turn over…..wait another 10 to 15 minutes….should be around Medium Rare to Medium……..or if you have a thermometer 145 degrees.

When optimal temp is reached place on a cutting board and leave it alone for 10 minutes…let the juice redistibute into the meat.

Carve into slices and dig in…serve it in sandwiches …..with couscous….mash potatoes…..it goes with everything and the flavor you get out of this simple recipe is crazy!

Hope you enjoy!!