Quick Clam Chowder

My dad made this soup for years, minus the dill weed. That's why it's a quick recipe. Dad doesn't like to waste time!

2 slices bacon, chopped
1/2 cup round onions, chopped
1 stalk celery, chopped
1 russet potato, diced to 1" cubes
4 cans - chopped clams
1 can - chicken broth
1/2 cup milk
1/2 tsp dried dill weed
Black pepper to taste
1 tsp cornstarch
Water

1. Sauté bacon, onions, celery, and potatoes on high/med until lightly browned.
2. Add liquid only from the canned clams. Reserve the clams.
3. Add the chicken broth.
4. Turn down the heat and simmer until the potatoes and celery are cooked.
5. Add the clams, milk, dill weed and pepper.
6. Taste the soup. If it is too salty, add 1 cup of water. Add more if needed after tasting again.
7. Combine cornstarch with a tablespoon of water in a small bowl.
8. Turn up the heat to get the soup boiling. Pour the cornstarch mixture into the middle of the boiling soup and stir well.
9. Turn down the heat and simmer for 15 minutes.

This light soup goes well with a sandwich or salad. Happy Easter!

Review: Cafe 8-1/2

Updated Post: Two more photos were added. Stufato Manzo (beef stew) and Pollo in Potaccio (similar to cacciatore) were both served with homemade mashed potatoes. Each dish is $15.

Original Post:
We have been coming to Cafe 8-1/2 for lunch ever since my husband accidentally found it back in 1994 while walking between his two jobs. The restaurant is easy to miss because it is located on the bottom floor of a small building tucked between the Alii Place building and The Mandalay Restaurant. The menu has been tweaked a bit with the most popular dishes still on the daily menu and still made with the freshest ingredients. Chef Robert also offers creative daily specials, depending on what inspires him at the time.

Today's special was braised pork back ribs with campanelle pasta in a Pomodoro sauce ($16). Chef told us that he added coffee to the marinade to give the pork a smoky flavor. He also added his homemade mozzarella cheese to the Pomodoro sauce to give it a creamy texture. Nestor absolutely loved it! You can't go wrong ordering the daily special. I ordered a popular dish from the regular menu, Radiatore Verde, which included juicy, tender pieces of NY steak served on a bed of penne pasta and homemade pesto ($15). Our other favorites are Stufato Manzo (rosemary-scented beef stew) and Panzanella (bread salad). The "sandwiches" come with a unique potato salad, chips, and a small green salad. You have a choice of either the Manzo (grilled NY strip steak) or Pollo (tender and juicy chicken breast), with the bread served separately. (Chef said he got tired of watching people pulling out the meat and throwing away the bread.) All entrees come with a choice of como bread or focaccia, both homemade. We chose the como bread this time, which is a classic, thick-crusted Italian bread.

If you haven't figured it out yet, this place is eclectic, very casual, and not your usual restaurant. The emphasis is on the food, not the decor. If you find yourself dining at Cafe 8-1/2 one day and think that you hear a pan sliding across the kitchen floor, you're not imagining it. Oh, and do not ask for substitutions! I've heard people say that they are not coming back because they didn't like it when they asked for Parmesan cheese only to be told that the dish they ordered was "not a cheese dish." However, we think following a few "rules" is a small price to pay for this one-of-a-kind culinary experience. The restaurant is also open Saturday nights offering live music and a special prix fixe dinner menu. The menu changes weekly and again depends on what inspires Chef Robert. Saturday dinner reservations are highly recommended (by Thursday or Friday).

Fortunately, this mom-and-pop San Francisco-style restaurant has changed very little over the years. Chef Robert's wife, Jali, is gracious and friendly as she runs the front of the restaurant all by herself. If you've dined here before, you may remember their son, Pablo, who used to help out when he was younger. Now that he's away at college, its just Robert and Jali, living the dream.

Cafe 8-1/2
1067 Alakea Street
Honolulu, HI 96814
Ph: (808) 524-4064
www.cafe8half.com

Hours:
Monday to Friday: Lunch - 11:30A to 2:00P
Saturday:  Dinner - call for hours and reservations
Sunday: Closed

Campanelle Pasta in Pomodoro Sauce (special item)

Radiatore Verde

Como Bread

Stufato Manzo with mashed potatoes

Pollo in Potaccio with mashed potatoes

Shoyu Chicken and Edamame Rice

Shoyu Chicken

4-6 chicken thighs
1/2 cup shoyu (soy sauce)
1/2 cup sugar (white or brown)
1 clove garlic, crushed
1 piece of ginger, 1/4 inch thick and the width of a quarter
1-2 stalks green onions, chopped
Black pepper to taste
1/4 tsp sesame seed oil

1. Make the marinade by combining all of the ingredients except for the chicken.
2. Pour the marinade into a ziplock bag or a shallow pan. Add the chicken pieces, turning each piece to coat. If using a ziplock bag, squeeze out the extra air before sealing. If using a shallow pan, cover the pan tightly.
3. Refrigerate overnight in the coolest part of the fridge.
4. Place the chicken pieces on a foil-lined baking sheet/pan.
5. Preheat the oven at 350 degrees. Bake for 40-45 minutes.
6. Test for doneness before serving by piercing the middle of the chicken near the bone. The chicken is done when the juices run clear.

 

 

Edamame Rice

2 cups of short grain rice, cooked in a rice cooker
1 bottle (1.76 oz) Ochazuke Wakame furikake
1 bottle (7.05 oz) Nametake (seasoned mushrooms)
1 package (16 oz) frozen shelled Edamame (soybeans)

1. Add half of the furikake and nametake to the hot, freshly cooked rice. Mix well and taste before adding more furikake or nametake or the rice may become too salty.
2. Defrost the soybeans my rinsing in warm water. Drain the soybeans.
3. Add the soybeans to the rice mixture, mixing well.

Vegetable Beef Soup (Two Versions)

Weekend Version

1 Tbs canola oil
1 lb beef back ribs (ribs should be meaty and not have too much fat)
1 can stewed tomatoes (15 oz)
1 can beef broth (15 oz)
1 can chicken broth (15 oz)
1/2 large round onion, cut into wedges
1 cup carrots, chopped
1 cup potatoes, chopped
2 stalks celery, chopped
1/2 cup kale, torn or cut into small pieces
Water
Pepper and salt to taste

1. Heat the oil in a stock pot and sear all sides of the meat.
2. Add the onion wedges and brown slightly.
3. Add the chicken and beef broths, and canned tomatoes. Add enough water to cover the meat by at least 1 inch.
4. Simmer on medium/low for 1-2 hours, until the meat is soft.
5. Remove the ribs from the soup and let cool. Cut the meat away from the bones and chop the meat into half-inch pieces. Set aside.
6. Add all of the vegetables into the soup and simmer for 30 minutes.
7. Add the meat pieces back to the soup.
8. Add pepper and/or salt to taste.
9. Skim off any oil that rises to the top before serving.

Weekday Version

Instead of using beef back ribs, use a steak. Cut the steak into bite size pieces and chop the onion into small pieces instead of wedges.
1. Heat the oil and add the steak pieces and all of the chopped vegetables. Saute on med/high until the meat is cooked.
2. Add the tomatoes, broths and enough water to cover.
3. Simmer for 30-45 minutes to ensure all of the vegetables are cooked.
4. Add pepper and/or salt to taste.
5. Skim any oil that rises to the top before serving.

How I Got 5 Godiva Chocolates for 31 Cents

Since Godiva has a store at the Waikele Premium Outlet near my home, I joined their Rewards Club a while back. Each month, members can pick a free truffle from the display case. If you buy at least $20 each month, you also get a small box containing 2 pieces of chocolates on your next visit the following month. It worked so well for me that my husband joined, too.

Godiva also sends Rewards Card members a $10 gift card via email to be redeemed during your birthday month. Since Easter is next week, I went to Godiva today to avoid the crowds.

In the photo below, there are 2 Berry Cups ($4.95 each) and a Dark Chocolate Ganache egg ($1.30), a Pecan Cluster (Nestor's free piece) and a Midnight Swirl (my free piece). Using the $10 birthday gift card, I paid a grand total of 31 cents!

Godiva Chocolatier
Waikele Center
94-790 Lumiaina Street
Waipahu, Hawaii 96797
Ph: (808) 677-5001
www.godiva.com

Review: Acapulco Mexican Restaurant

My husband and I often find ourselves at Acapulco Mexican Restaurant in Waipio Gentry on Friday nights. We started coming here because it is located close to our home. The food seems to have improved lately compared to when it first opened a few years ago. Warm tortilla chips and salsa are immediately served once you sit down. We usually eat early (before 7:00) and have no problems getting a table right away. This place is not fancy but it's clean and the servers are nice.

My new favorite dishes are the various soft tacos plates. Each plate comes with two tacos made of corn tortillas topped with your choice of carnitas, grilled chicken, steak asada or grilled fish and includes refried beans and Mexican rice. Although I love carnitas, the grilled chicken or grilled fish are equally delicious and kinder to my waistline. You must be sure to order your tacos "A La Mexicana" where cilantro, onions, guacamole and tomatillo sauce will be added to your tacos at no additional charge. Delicioso!

I don't recommend the chile verde at this restaurant. I've had some really good chile verde in California where the pork was simmered in the verde sauce and all of the flavors were incorporated. Here, a bright green sauce (not tomatillo sauce) is poured over pieces of carnitas and not cooked together. The dish also comes with too much sour cream. I ordered this dish on two separate occassions a few years apart and it was served the same way both times.

We don't usually order dessert but I made the sacrifice tonight for this blog. (MyFitnessPal.com won't like it!) I asked the waitress what the most popular dessert was and she said it was the fried ice cream. I was not impressed with this dessert and probably won't order it again. To be fair, another restaurant on the Leeward side prepares fried ice cream the say way and it is very popular at that restaurant as well. It reminds me of a huge cinnamon malassada stuffed with ice cream. You might like it, but I found it to be average.

The prices here are reasonable and as my husband likes to say, "It makes for a cheap date." The entrees are between $12 and $17 and most come with beans and rice. This restaurant also makes a mean plate of nachos for $11.95 with your choice of meat topping. Try it with the grilled chicken! The chimichanga plate is also good and priced at $12. The service here is average to good, depending on who your server is and how busy they are.

The photos below show the front of the restaurant; grilled chicken soft taco plate; steak asada soft taco plate; and fried ice cream:

Tacos with Grilled Chicken ala Mexicana

Tacos with Asada ala Mexicana

Fried Ice Cream

The restaurant is located in the Waipio Gentry Shopping Center in the same strip mall as Foodland Waipio. I opted not to post the hours because they don't seem to keep to their posted schedule. Call first when in doubt.

Acapulco
94-1040 Waipio Uka Street
Waipahu, Hawaii 96797
Phone: (808) 676-3115

¡buen provecho

Blue Bottle Coffee

The next time you're in San Francisco, I recommend that you coffee drinkers check out Blue Bottle Coffee. There are only a few locations around the city including the Ferry Building. They also sell it in the food court at Westfield Shopping Mall but it doesn't taste the same to me. I think the food court version is equivalent to buying Starbucks at the airport or other non-store location. The coffee is not as rich in flavor. Be prepared for long lines because each cup is handmade by pouring hot water over ground beans that drip slowly through a filter. If you're on vacation and can spare the time, you won't be disappointed.

Go to the Ferry Building Farmer's Market on Saturday when food vendors join the farmers to sell prepared foods alongside the fresh produce. It's a nice way to spend a morning. The photo attached is the mocha latte I ordered the last time we were there.

www.bluebottlecoffee.com

www.ferrybuildingmarketplace.com

Beef Broccoli

1 pound steak OR chicken, cut into bite size strips
2 heads of fresh broccoli, about 2 cups
1 Tbs canola oil for stir frying
1/2 cup of water
Pepper to taste
1 - 2 Tbs of oyster sauce

Marinade:
1 - 2 garlic cloves, crushed and chopped
1 - 2 tsp fresh ginger, peeled and chopped
2 tsp canola oil
1 heaping teaspoon cornstarch
1 Tbs oyster sauce

Thickener:
1 tsp cornstarch
1/4 cup of water
1 tsp shoyu (soy sauce)

1. Marinate the Meat: Combine the meat slices with the marinade ingredients. Mix well to coat the meat. Wrap tightly and place in the fridge for at least one hour. Marinate over night for the best results.
2. Make the thickener: In a small bowl, mix 1 tsp of cornstarch with 1/4 cup of water to dissolve the cornstarch. Add the shoyu. Set aside.
3. Separate the broccoli into smaller florets. Peel the outer skin off the florets and rinse the pieces well.
4. Par-boil the broccoli in boiling water with a pinch of salt. Remove the broccoli from the heat and drain as soon as the broccoli turns bright green. Set aside while you cook the meat.
5. Heat 1 Tbs of oil in a wok or frying pan on high heat. Add the meat and sear on both sides.
6. Add 1/2 cup of water and the par-boiled broccoli.
7. Add pepper and additional oyster sauce to taste.
8. Add thickener to the pan and stir to incorporate.
9. Turn down the heat and simmer for 5-10 minutes. Serve immediately.

Tips:
1. Be sure to simmer for at least 5 minutes to give the cornstarch time to cook. Raw cornstarch tastes yucky!
2. If you don't like biting into a piece of garlic or ginger, mince or leave whole pieces to make them easier to remove before serving.

Review: Soul de Cuba Cafe

This restaurant is a real gem on the outskirts of Chinatown. We parked in the underground municipal lot off N. Beretania Street and walked two short blocks to the tiny restaurant on Bethel Street.

The husband was hungry and frustrated with the bad traffic (go rail!) so we treated ourselves to the Dinner for Two, served family style. The Soul Salad of organic mescaline greens, tomatoes, olives, red onions, candied walnuts, and peppers was laced with their delicious honey House Salad. It was sweet but light. The appetizer plate consisted of croquetas de jaiba (crab cakes), papa rellena (mashed potato croquette filled with seasoned ground beef), and two small pieces of plantanos maduras (fried bananas). The croquetas were tasty but had a dry, meatloaf texture. The husband ordered the pargo a la Cuba (red snapper filet with white wine sauce, tomato slices and onions) and I ordered fricase de pollo (chicken thighs). Both were served family style with arroz blanco and frijoles negros (white rice and black beans) and more fried bananas. The snapper was light and fresh and about an 8 oz filet that was enough for both of us. The two chicken thighs were also good with a more savory flavor, but a bit over cooked. Then came two desserts. We only ate one because we were too full. The flan soul de Cuba was layered in a parfait glass with flambé bananas in a caramel sauce and a thick piece of flan on top. This was topped with whipped cream and slices of strawberries. It was over-the-top!! I can hardly wait to taste the other dessert that we took home - two empanadas, one filled with mango and the other with guava. We waddled back to the car with our leftovers (also took home half of the croquetas). The evening rate at the municipal lot was $1.50. That made it less painful after the fat dinner bill of $40 per person ++.

Location: 1121 Bethel Street, Honolulu, HI
Phone: (808) 545-2822
www.souldecuba.com

I recommend this restaurant for the food and kitschy decor. The restaurant is two small rooms with a bar taking up a third of the dining room. The second room is used for parties and overflow. The one unisex restroom is well maintained. The service was a little slow and disorganized but the staff was very friendly and helpful. Reservations recommended.

Portuguese Soup

1 Tbs olive oil
1 cup of leftover cooked ham or 4 slices microwave-style bacon
1 Portuguese sausage (10 oz)
1 round onion
2 stalks celery
1 large potato
1 cup baby carrots
1 can stewed tomatoes (15 oz)
1 can chicken broth (15 oz)
1 can beef broth (15 oz)
1/2 cup dried lentil beans or 1 can kidney beans (15 oz)
Optional:
1 cup cabbage, shredded
1 cup cooked pasta
Fresh watercress sprigs for garnish

1. Rinse lentil beans and let soak in a bowl of water for at least 15 minutes. Discard any broken pieces and stones. Discard the water. If using canned kidney beans, discard the liquid in the can.
2. Chop all meats and vegetables into small pieces, about 1 inch.
3. Add oil, meats and vegetables into a stock pot. Saute until vegetables and meats are lightly cooked.
4. Add broths and stewed tomatoes. Add water if the liquid doesn't cover the veggies and meat. If using shredded cabbage, add at this time.
5. Add the beans and stir to incorporate.
6. Cover and simmer for one hour. Stir occasionally and lower heat if the soup is boiling too hard.

If using cooked pasta, add to individual servings to prevent the pasta from soaking up all of the liquid. Garnish with fresh watercress. Serves 4-6.

Today's Breakfast

Engish Muffin Sandwiches (For 2)

2 Bay's English muffins
3 large eggs - scrambled with a little water
3 slices Hormel fully cooked microwave bacon - microwaved on a paper towel
Best Yet soft light cream cheese

Split and toast the muffins, scramble the eggs and microwave the bacon. Schmear some cream cheese on the muffins. Divide eggs and bacon evenly between the 2 muffins.

Calories per serving: 346

Enjoy!

Kale Chips

1 bunch of kale
1 - 3 teaspoon olive oil
Hawaiian salt to taste
Garlic powder to taste

1. Remove kale leaves from stem, tearing leaves into 2-3 inch pieces.
2. Wash leaves thoroughly. Dry leaves as well as you can using paper towels or salad spinner. If the leaves are too wet, they won't get crispy.
3. Toss leaves with olive oil in a large bowl lightly coat the leaves with the oil.
4. Line a cookie sheet with parchment paper and preheat oven to 350 degrees. 5. Spread oil-coated kale on parchment-lined cookie sheet. Sprinkle lightly with salt and garlic powder.
6. Place cookie sheet on the middle rack in pre-heated oven. Bake for approximately 15 minutes.
7. Check for crispiness after 10-12 minutes.

As you can see from the photo, the kale shrinks substantially during baking. On my first attempt, the chips came out a bit too salty and a little oily. Please tweak and Enjoy!

Kale

I bought kale for the first time at the Fort Street Farmers Market during my lunch break. Now I need to figure out how to cook it. Hmmm, it might be good in the leftover Portuguese soup that we are eating again tonight. I'll post both recipes soon. To learn more about the health benefits of eating kale, go to: www.webmd.com/food-recipes/features/the-truth-about-kale