Garlic Butter
Combine butter, garlic, parsley, lemon juice, a pinch of salt and pepper in a food processor and process until smooth.
Keep in a cool place until ready to use.
If you do not have a food processor, allow the butter to become very soft, then vigorously mix.
Grilled Lobster
Heat a grill to medium high. Split the lobster tails in half down the center. Slather the flesh with 1 tablespoon of butter.
When the grill is ready, place the lobsters on the grill shell side down. The butter will melt and start to flavor the lobster meat.
After two minutes, flip the lobster over, flesh side down. Be careful, the butter will drip and you will get flare ups.
Allow the lobster flesh to get grill marks, and the shell edges should slightly char, about 2-3 minutes.
When the lobster meat is opaque, slather the flesh side once more with extra butter and place the tails on a platter.
Serve with extra garlic butter on the side and lemon wedges.
RC: Foodland.com
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Mix the sauce. In a bowl, whisk shoyu, mirin, sake, sugar, ginger, and garlic. Reserve 1/4 cup of the sauce and set aside for cooking. The rest is for a quick marinade.
Quick marinade. Toss chicken with the larger portion of sauce (not the 1/4 cup you saved). Allow to marinate for 30 minutes or up to overnight.
Sear. Heat a large skillet over medium-high. Add oil, then spread chicken in a single layer. Cook 3–4 minutes undisturbed until browned, flip, and cook another 3–4 minutes until cooked through or until an internal temperature of 165F degrees.
Glaze. Mix cornstarch and water in a small bowl making a cornstarch slurry. Stir the saved 1/4 cup sauce with the cornstarch slurry. Pour into the pan and toss. Simmer for 1–2 minutes until glossy and thick.
Finish & serve. Optionally, sprinkle green onion and sesame seeds. Serve over rice and veggie side. ENJOY!
RC: Relle Lum (makes 4 servings)
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Gather the ingredients. Preheat the oven to 350 degrees. Cook ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Remove from the heat and drain. Stir salsa, corn, salad dressing, and chili powder into the skillet until well combined. Layer 1/2 of the ground beef mixture in an ungreased 2-quart casserole dish; top with 1/2 of the tortilla chips and 1/2 of the cheese. Repeat layers once more. Bake, uncovered, in the preheated oven, until heated through and cheese is melted, about 20 minutes. Enjoy.
RC: Allrecipes.com
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Hamburger Steak
Place ground beef into a large mixing bowl.
Crush stuffing mix in a food processor or a zip-lock bag and add to the ground beef along with the eggs.
Using gloves, combine the ground beef, stuffing mix, black pepper, and eggs until thoroughly mixed.
Form the mixture into 8 equal-sized patties (about 6 oz each).
Place patties in the refrigerator to set for about 10 minutes.
Onion Gravy
In a sauté pan, heat canola oil over medium heat. Add sliced onion and cook for 5-7 minutes, stirring occasionally, until browned and translucent.
In a separate pot, add in 2 ½ cup of cold water along with the brown gravy mix and heat while stirring until it begins to boil.
Season the gravy with black pepper, then stir in the sautéed onions. Remove from heat and set aside
To Assemble Dish
Preheat a sauté pan over medium-high heat with canola oil
Cook the patties in batches to avoid crowding the pan. Sear each side for about 3 minutes.
Add the prepared onion gravy, bring to a simmer, and cook until the patties reach an internal temperature of 165°F and the gravy thickens slightly.
Serve with white rice and garnish with sliced green onion and fried onions. Optionally you can add a fried egg for a hearty loco moco.
RC: Foodland.com
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Peel and chop 3 large russet potatoes into smaller chunks so they cook faster. Add them to a pot of salted water and boil until they’re fork tender, or until the internal temp hits about 205°F.
Drain well and transfer to a large bowl. Season the potatoes generously with salt and pepper, then mash them as smooth as possible. The goal is no chunks and for a soft and fluffy inside.
Add the cornstarch to the mashed potatoes and mix well until fully combined. This gives it structure so the potato doesn't melt into the oil when frying. Use a 1 ounce scooper to portion the potato mixture into balls (this makes about 30 balls). Heat oil in a pot to 350 degrees. Fry the potato balls in batches until golden brown and crispy, about 3–5 minutes. Don’t overcrowd the pot or the oil temp will drop and you’ll lose the crunch. Drain on a rack or paper towels.
While the potatoes fry, melt 1 stick of butter in a small saucepan. Stir in anchovy paste (or mashed canned anchovies) until it dissolves into the butter.
Transfer the fried potato balls into a large bowl and pour in a generous amount of the anchovy umami butter, then sprinkle Maika‘i Furikake all over.
Toss until everything is glossy and coated.
Serve hot.
RC: Foodland.com
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