Friday, October 19, 2012

The Prodigal Son Serves Beyond Seal Delights

So as our week winds down I guess we find ourselves in a bit of a quandary, with no new H50 episode until 10/29. Though it may not be a complete withdrawal since we do have some scheduled re-runs to help us through this time like 10/19 Kalele and 10/27 Pu'olo.

I think we can make the best of a bad situation, you know life throws you a lemon you make lemonade. In this case when world throws your 

mother at you, face facts, you did approach the kitchen with your gun drawn. Maybe in this case two McGarretts may need extra TLC. Moms will be moms, they will roll 

their eyes at you, they will second guess your every action and it can be so very frustrating. Even so much so that your girlfr.... your..... okay it's complicated friend may be speechless and need to leave.

Take a deep breathe and swallow some pride, offer to make mom and your friends some dinner.                                     

Besides you can always ask your friends to bring dessert, you know how mom has a weakness for it.

So talk to your friends, tell them what's up, you do know its really not that bad. 

Trust me if you feel like you are drowning,

give me a call and I can come help you out.  

Just as long as as you don't ask Kamekona to cook up or seve this meal I think we should be good. 

Smile for me these dishes can't miss!  A McGrump Roast Beast with smashed garlic chive mashed potatoes, what could be bad?

Kona Coffee Rubbed Roast Beef with Hawaiian Pink Salt

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 Tbsp finely ground Kona Coffee (or other coffee on hand)
1 Tbsp brown sugar
2 Tbsp Hawaiian Pink or Kosher Salt
1 tsp paprika
1/8 tsp cayenne pepper (or chili pepper)
Freshly ground black pepper
1-2 Tbsp olive oil

  1. Combine the coffee, brown sugar, salt, paprika, cayenne and black peppers in a small bowl.
  2. Marinate the roast drizzle with oil liberally sprinkle rub on fat side of beef, place on plate, and cover with clear wrap. Refrigerate for 30 minutes up to 4 hours.  (The rub will keep for up to 2 months in an airtight container)
  3. Place roast with fat side up in ungreased roasting pan. Bake, uncovered, at 325° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a warm serving platter. Let stand for 10-15 minutes.
  4.  Slice roast; Yield: 10-12 servings.

Smashed New Potatoes with Garlic and Chives Recipe

2 lbs New potatoes ( but Yukon Gold work just as well)
4 Tbsp unsalted butter
1/4 cup sour cream
1 minced garlic clove
2 Tbsp minced chives

  1.  Preheat the oven to 350°F. Place potatoes in a medium oven-proof pot (with a lid) and add 1 Tbsp butter, cut up. Cover and bake in the oven for 20 minutes.
  2. Remove potatoes,  mix them so they’re coated with butter. Sprinkle the potatoes with salt and pepper. Return to oven, cover, and cook another 45 minutes to an hour, depending on potato size.  
  3. Use a fork to test potatoes for doneness, if penetrates easily, they're done. Once potatoes are  soft, remove from pot and using a masher, crush each potato. (Don’t make a puree out of them)  Toss with the garlic, sour cream and remaining butter. Add more salt and pepper to taste.  Sprinkle chives on the potatoes to serve.

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