2 cup White vinegar
2 cup Water
4 pieces Bay leaf
24 cloves Garlic, smashed
3 tablespoons Kosher Salt
2 tablespoon Hawaiian chili pepper water (or 1 teaspoon crushed red pepper)
4-5 lb. Pork chops

Mix all ingredients until salt fully dissolves.
Add pork chops to mixture and fully submerge.
Marinate at least 4 hours (overnight is best).
Remove pork and pat dry.
Grill or pan-sear until nicely charred and cooked through (165°F). Serve hot with a side of rice.
Tip: Save 1/2 cup marinade, boil it, then spoon over pork + rice for extra flavor.

RC: Foodland.com
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1 (14 oz.) packaged somen noodles
1 lettuce head (sliced)
2 eggs (scrambled and sliced thin)
1/2 cucumber (julienned)
1 kamaboko (fish cake, sliced thin)
1 Spam or ham (optional, sliced and pan-fried)
1 green onion (thinly sliced)
Toasted sesame seeds or furikake for garnish

Sauce:
6 Tbsp. sugar
6 Tbsp. Japanese Vinegar
1/2 cup vegetable oil
2 tsp salt
1 tsp shoyu soy sauce
1/2 tsp pepper

Cook the noodles
Boil the somen noodles according to the package (usually 4-5 mins). Rinse under cold water and drain well.

Prep the toppings
Scramble and cook eggs in a thin layer, then slice into strips.
Julienne cucumber and slice kamaboko, Spam, or other toppings.

Make the sauce
Stir together shoyu, sugar, vinegar, and vegetable oil. Adjust to taste.

Assemble the salad
Lay the noodles in a dish, arrange toppings over the noodles, then drizzle with sauce.

Chill and serve
You can chill for 30 minutes or serve right away. Garnish with green onions, and sesame seeds.

RC: Tani Nakamitsu



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1 can (18.8 ounces) Campbell’s® Chunky® OLD BAY® Seasoned Clam Chowder
1 can (about 6 ounces) lump crabmeat, drained
4 ounces cream cheese, softened
1/2 cup shredded Cheddar cheese
5 slices bacon, cooked and crumbled
1/3 cup sliced green onion (scallion)
2 cans (16.3 ounces each) jumbo-size biscuit dough (8 biscuits per can)
1/2 cup (1 stick) butter, melted
1 1/2 tablespoons OLD BAY® SEAFOOD SEASONING

Stir the soup, crabmeat, cream cheese, Cheddar cheese, bacon and onion in a large bowl. Separate the biscuit dough (8 biscuits per can for 16 total). Split each biscuit in half (can pull apart with your hands). Roll each half into a 4-inch circle. Place about 1 tablespoon soup mixture in the center of each circle. Pull the sides up over the filling to form a ball and press to seal. Spray the air fryer basket with cooking spray. Mix the butter and OLD BAY®. Set the air fryer to 350°F. (no need to preheat). Air-fry in batches, seam-side down, (8 bombs at a time) for 7 minutes per batch or until golden brown. Remove from the air-fryer and brush with the butter mixture (then keep warm in a 300°F. oven). Serve warm.

RC: Campbells.com
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1 (12 oz.) can corned beef
1 large sweet Maui or Vidalia onion, sliced
1/4 cup shoyu (soy sauce)
1 tbsp. brown sugar (or to taste)
1/2 tsp black pepper

In a large pan or pot, add the canned corned beef. The beef will have enough natural fat, so no extra oil is needed. Sauté and break the meat into small pieces. Gather the crumbled corned beef in the center of the pan and layer the sliced onions on top. Sprinkle the brown sugar and pepper, then pour the shoyu over the mound. Lower the heat, cover the pan, and simmer for about 10 minutes until the onions are translucent and tender. Mix everything together, let it cook for another minute, and serve hot over a steaming mound of rice.
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1 cup buttermilk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup breadcrumbs
1/2 cup grated parmesan cheese
2 teaspoons Italian seasoning
2 pounds chicken thighs and drumsticks

Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper and spray with olive oil spray.
Mix buttermilk, salt, and pepper together in bowl. In separate bowl, mix breadcrumbs, parmesan, and Italian seasoning.
Place chicken in buttermilk mixture and coat evenly. Remove chicken one piece at a time and dredge in breadcrumb mixture, turning to coat evenly. Place coated chicken on baking sheet.
Bake until golden brown, approximately 35-40 minutes.

Makes 4 servings

RC: chefabbiegellman.com
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