Archive for the ‘cooking’ Category

All-Star Catcher Kurt Suzuki returns to Maui to host fundraisers

January 15th, 2016
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Major League Baseball All Star Kurt Suzuki returns home to Maui to host two events this weekend, one of which will be co-hosted with world renowned chef Alan Wong.

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On, Saturday, January 16th, Kurt will be hosting his fifth annual Youth Baseball Clinic at Iron Maehara Stadium from 9 a.m.-1:30 p.m. In partnership with the All Pono Organization, the Kurt Suzuki Family Foundation has continued to make a positive impact on countless members of Hawaii’s youth by teaching them hard work, dedication and the values of being a team player.

For the second straight year, Kurt joins forces with local celebrity chef and restaurateur Alan Wong to host A Taste of Hawaii on Sunday, January 17th at the Four Seasons Hotel in Wailea from 5:30 - 8 p.m. A special private VIP cocktail reception will also take place from 5 - 5:30 p.m.

Several celebrity chefs will feature their own dishes while professional athletes serve them up.  Participants include Chefs Sheldon Simeon (Top Chef Finalist), Isaac Bancaco (Iron Chef America, Head Chef at Andaz Hotel, Maui), Cameron Lewark (Chef at Spago, Four Seasons, Maui) and Craig Dryhurst (Head Chef at Four Seasons, Maui).

Proceeds from A Taste of Hawaii will help raise funds for the Kapi`olani Medical Center, Pediatric Cancer Division and the National Kidney Foundation. Kurt’s father Warren Suzuki, who is a stage four kidney cancer survivor and has been in remission for seven years.

It's put on by The Kurt Suzuki Family Foundation, a 501c3 organization that is dedicated to supporting the scientific research of chronic illnesses as well as encouraging healthy lifestyle choices. For more information on the Kurt Suzuki Foundation, please visit www.kurtsuzukifamilyfoundation.org.

Chinese cookies

December 28th, 2015
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I was in my kitchen when the mail lady drove up. My Danish houseguest, Jul, said, "I want to give Susan something. Hand me one of those Chinese cookies," and he pointed to a pile of small blue tins.

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"What Chinese cookies?" I asked, looking for fortune cookies or Chinese pretzels.

"Those," and he waved his finger urgently as Susan turned on the engine to drive to the next house.

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"These? How are these Chinese cookies?" I quizzed, passing him a tin of Danish butter cookies. I'm know I'm half the time out of it, but am I that bad?!

He disdainfully explained they're made in China, by CVS. In no way are they Danish anymore. "They aren't as buttery as the ones in Denmark," he sniffed. My husband has echoed a similar sentiment in previous conversations.

Royal Dansk butter cookies were popular in Denmark in the '80s, he said, but they're out of vogue now. "Now Danes want to make their own cookies and put their own trendy things in it. Beets, kale, Stone Age foods- until it no longer tastes like a cookie," he joked. He is always surprised they're still popular in the US.

We still like those Chinese cookies.

 

Candy crush

November 30th, 2015
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Olivia said a boy at school has a crush on her. Apparently, some go-between came up and informed Olivia that the other boy likes her.

I was amused. "Really? Is he cute? Do you like him?"

"EEW, no. No way!" she spat back.

"Do you have a crush on anybody?" I asked.

"Not on boys. Just on food," she answered. FOOD! HA! Kid after my own heart.

"What kind of food?" I continued.

"Good tasting food. Candy. I have a candy crush," she said.

She kills me!

Kitchen catastrophes

November 9th, 2015
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My poor kid. I know she's very smart and yet I don't always listen to her.

In my haste to get everything done I have sometimes almost fed her some messed up things: Hot dog tea and maple syrup juice.

Someone made her a hot dog. It could have been me or her dad, but at this point I forget. (Typical me.)

The water was sitting on the stove in the pot, and had gone cold. Background: every evening I prepare a saucepan of 40 oz. of water for my tea to take to work. I drink that during the show. Therefore, seeing a pot of water on the stove is common in our house.

Olivia asked me to make her hot water and honey for her store throat. I warmed the water and thought it smelled faintly odd, but I couldn't be sure because she had given me her cold and I couldn't smell.

I brought it over to her and asked her to check it. "Smells weird."

"Are you sure? Maybe it's because you've been eating menthol cough drops," I questioned.

Good thing her dad was home and emerged just then. "Claus, is this weird water?"

He smelled it. "This is hot dog water," he pronounced.

I don't know why I doubt my kid.

Second instance. We had breakfast out and she never can finish her waffles, so she requested a to-go box. The waiter brought it with a kid's plastic cup with a lid. I thought he kindly put her unfinished apple juice inside.

Later, she asked me for something to drink. "Here's your apple juice," I offered.

Once again, I was hurrying to get something or other accomplished and half focused.

"Mommy? This looks weird."

I peered inside the cup. It was dark, but maybe it was a shadow. "Just drink it. It'll be fine."

She sipped it. "Mommy. This is really thick."

*sigh* Can I have just one minute without interruptions?

"Let me see." I walk over and move the cup around to see what she is complaining about. She was right. It was very viscous.

Why would apple juice do that? Unless... oh... yeah... it's maple syrup.

"Oops. Sorry. I didn't realize the waiter gave us syrup, too. You were right."

So now I get a lot of heat around this kitchen when I serve people things that don't look quite right. I've lost my credibility for feeding people foods that are actually as advertised.

Grilled Cheese Tart

October 26th, 2015
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I don't mean to brag, but I'm kind of a genius. I just invented a new sandwich and I'm sure it's going to buoy me right to the top of the James Beard Awards or at the very least, maybe get me an email from the Star-Advertiser's food reviewer Nadine Kam to say, good job. (Aim high.)

I give you... the Grilled Cheese Tart!

I give you... the Grilled Cheese Tart!

It's a grilled cheese sandwich with a Pop-Tart warmed in the middle alongside the cheese. It's so good, it's stupid.

It was late one night when I had a craving to eat something (and this story does not involve substance usage!), and I was making myself a grilled cheese sandwich when I saw one of my kid's Pop-Tart boxes on the counter.

Hmm, I thought. That sounds good, too. Unable to decide if I wanted now to eat the sandwich or the tart, it occurred to me I could have both!

Why choose? This is America, and I can make choices without limitations on class, caste, religion, race, or crass culinary hankerings! I can have it all!

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So I had it all. Right on my plate. I plopped that strawberry bad boy on top of the nicely melting cheese and nestled it between two slices of hotly buttered bread.

I felt rebellious against the snobby gourmet revolution. I felt like a firebrand for Best Loved Processed American Foods From The 70s.

You see, the bread was soft and mushy Wonder Bread, perfect for lapping up all the melted butter and without all those trendy grains for fiber. The cheese was Kraft Singles, deliciously uniform and plasticine in its wrapper, and unnaturally orange. And then there's, of course, the Pop-Tart that will stay fresh for ten years until one opens that metallic encasing.

I'm raging against the food machine. I'm feeling sexy! Alive!

I bit into it. I was a little hesitant to find out if I'd just created an atrocity or a marvel, and my taste buds told me with victory that it was the latter.

It's the savory of the cheese juxtaposed against the sweet of the pastry jam. It's tasty!

I was so excited, I went into the bedroom to tell my husband what I'd created. He, with his Michelin aspirations and Zagat bible. He didn't laugh at me. He said he'd like to try it, too!

We looked online to see if this was a whole new invention, and it seems to be. There's sandwiches made using Pop-Tarts as the bread, but there are no sandwiches I found with Pop-Tarts as the filling.

I'm so super impressed with myself! When the James Beard Award committee calls, just let them know I'm working on my next masterpiece. It involves Spam.