What can make you feel better, maybe if #H50 is serving up a little comfort food.

When things have you under the weather and feeling down, there are many types of foods that have been shown to improve happiness, guess that is why they are called comfort foods.  

Comfort foods have a psychological benefit, they can conjurer up memories of days gone by.  For example if your mom's chocolate layer cake cheered you up when you were younger, replicating that recipe will help brighten your spirits on the darkest day.   I know these are for the most part the foods we eat on special occasions and not everyday since they are not healthy (reproducing a healthy version may be a blog for another day) but they do what they are meant to do, provide comfort when needed,  which, in the long run, that is what we are seeking.   

Grandma's  Chicken Soup

When you're not feeling good who doesn't love a nice bowl of

chicken soup.  It really does nourish the heart and soul. The main ingredient to this recipe, besides the chicken, of course is your love.  My grandmother always made soup when ever I felt the least bit ill, and when I did not live at home I took my containers to go so I could freeze them.  

3 cups cooked chicken, cubed 

4 cups chicken broth

3 cups water

6 large carrots, cubed

4 stalks celery, chopped 

3 small onions, quartered

1 tsp kosher salt

1 Tbsp italian seasoning

2 tsp chicken base, optional (to taste)

fresh cracked pepper to taste

12 oz egg noodles, uncooked

1. In a large pot, add chicken broth, warm chicken broth over medium heat. 
2. When broth has warmed, add water, vegetables, cubed chicken, seasonings, and chicken base if needed. Bring to a gentle boil for 5 minutes, reduce heat and simmer for 25 minutes.
3. Add 12 ounces egg noodles, stir in. Continue to simmer for 10 minutes, noodles will be just about done. Remove from heat & allow to sit for 5 minutes. This allows the noodles to complete cooking.  Serve with crackers, or fresh bread. This soup freezes well for later use.

Creamy Mac 'n' Cheese with 

Ham and Tomatoes

What screams comfort any better than mac & cheese, well maybe this twist on the classic, creamy macaroni and cheese flavored with diced ham and tomatoes.

1/2 tsp baking soda

2 Cup shredded sharp Cheddar cheese 

3 Tbsp butter

3 Tbsp all-purpose flour

1-14.5 oz can  petite diced tomatoes, drained

1 cup whole milk

non-Stick Cooking Spray

8 oz  elbow macaroni, uncooked

2 Cup fully cooked lean ham, chopped 

1/4 tsp salt

1/8 tsp ground black pepper

1. Preheat oven to 375°F. Spray 8x8-inch baking dish with cooking spray. Cook macaroni according to package directions. Combine tomatoes and baking soda in medium bowl; set aside.
2. Melt butter in large saucepan over medium-low heat while pasta is cooking. Stir in flour; gradually add milk, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring frequently. 
3. Add cheese; stir until melted. Add tomatoes to cheese mixture; blend well. Drain macaroni; add to saucepan. Stir in ham, salt and pepper. Transfer to prepared baking dish.
4. Bake, uncovered, 20 minutes, or until lightly browned.

Chili and Cornbread

This is a rather unique two-in-one dish that is perfect for the family, or if your entertaining a crowd.  Mexican-inspired chili couples with tender golden cornbread laced with jalapeños.  This is comfort on so many levels.

1 lb lean ground beef

1 packet taco or chili seasoning mix

2 -8 oz cans tomato sauce

1 -15 1/4 oz can whole-kernel corn, drained

1 -15 oz can black beans, rinsed and drained

1-12 oz  can  evaporated milk, divided

2- 8.5 oz boxes corn muffin mix

2 large eggs

1- 4 oz can  diced green chilies, undrained

1- 1/2 cups shredded cheddar cheese, divided

1. Preheat oven to 400° F. Grease 13 x 9-inch baking dish.
2. In large skillet, cook beef over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish. 
3. Combine corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.
4. Bake for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.  Serve along with chopped avocado, sour cream and salsa.

Beef Stew with Veggies and Potatoes

This dish can warm your soul on any night, it is a warm bowl of goodness.  Make a big batch for the entire family and serve it up throughout the week.  The best part this comfort dish is made in the crockpot so set it and forget it. 

2 tbsp. vegetable oil

3/4 cup Flour

1 tsp garlic powder

1 tsp paprika

2 lbs lean stew beef

1 onion, quartered

1 clove garlic, minced

2 cups beef broth or bouillon

1 tsp. salt, or to taste

1 Tbsp lemon juice

1 tsp sugar

1 tsp Worcestershire sauce

1/2 tsp pepper

1/2 tsp paprika

2 bay leaves

6 carrots, cut in pieces

6 medium potatoes, cut in pieces

1/3 cup cold water blended with 3 Tbsp flour

1. Combine flour, paprika and garlic powder in a food storage bag; add stew beef and toss to coat. Brown coated beef in hot oil in a large skillet; transfer to the crockpot. 
2. Add the remaining ingredients except for water and flour mixture. Cook on low for 8 to 10 hours, until vegetables are tender. 
3. About 30 minutes before serving, add flour mixture to the pot. Turn to high and cook until thickened.

Chocolate Layer Cake

Did someone mention chocolate cake, everything you might remember, but with a few well deserved shortcuts.  This recipe is actually originally adapted from Hellmann's Super-Moist Chocolate Mayo Cake. Trust me you will find a lot of comfort and pleasure in this cake.  

1 box devil's food cake mix

1/4 cup unsweetened cocoa

1 cup mayonnaise

3 large eggs

1 cup water

2- 16 oz containers chocolate frosting

1/4 cup sour cream

2 tsp vanilla extract

1/2 cup chopped almonds, toasted

1 cup sweetened flaked coconut, toasted

1. Heat oven to 350 degrees F. Lightly coat two 8-inch cake pans with softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. 
2. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean about 35 minutes. 
3. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
4. Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 1/2 cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
5. Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread 1/3 of the filling over the layer. 
6. Top with the next layer and spread another 1/3 of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. 
7. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Espresso Martini Cocktail

This is your bonus because a cocktail, can always make you feel a little bit better.

1 oz brewed espresso

1- 1/2 oz vodka

1- 1/2 oz coffee-flavored liqueur

1 oz white creme de cacao

1 cup ice

1. Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.

Stepping out into the Past

Korea a very interesting place it people, it's culture, so divided.  My first exposure to its diversity was quite far removed from the political venue.  Many years ago, we had so many patients that would grace out hospital.  These children, from the Gift of Life program would come from their native Korea, to the United States, and without their families, for open heart surgery.   

It was through this time I found myself down a strange road, since they did not speak English and my Korean was quite lacking.  We did find our way, some how, yes imagine it was through food.  It was an issue, some of these children always seemed to like a more salty, spicy tasting food.  This led me down a road to understand Korean food and their culture a  bit more.  I had come to find admiration and strength in these children who came so far with so little and taught me so much.

Though the episode we witnessed may have been so far removed from my past, yet some how, some way it did trigger a memory.  Maybe when others look to their past, they look to things that shape who they are, whether it be good or bad, it somehow makes us look at aspects within ourselves.   

The paths that we take, the situations that brought us to where we are.  All roads we cross may not be pleasant, but we must cross them to get through this journey we call life, and it does make us who we are.  

There are many wounds in life that don't exactly heal, they always seem to be there just below the surface waiting for the right moment to remind us of their presence. They seem to always remain a part of us reminding us who we are, where we have been, and it is those memories we carry, we only hope we can learn  from, and make peace with that past and even with yourself.

So let's take a bit of a culinary journey, since they say food makes everything better.  Step out of the past and try something a little different, step out of the comfort zone.  Hope you enjoy.

Bulgogi (Korean Beef Barbecue) 

A popular Korean dishes, this thinly sliced meat is given a  smoky sweet flavor when broiled or cooked on the grill.

1 cup Bulgogi marinade (recipe follows)

1 lb sliced beef 

1. Place prepared marinade aside.  
2. Slice beef into thin, finger-length strips, beef will be easier to slice if you freeze it for 15 minutes, it will slice so much easier.  
3. Mix marinade into meat with hands, making sure all the meat is covered.
4. Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.
5. Grill, broil, or stir fry the beef until well-done and carmelized on the outside.  
6. Serve beef with rice, lettuce leaves, and side dishes.

Of note: Top sirloin or tenderloin will work better, but any cut 

will do.  

Bulgogi Marinade  (Korean Meat Marinade)

3 Tbsp garlic, chopped 
3 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp honey
2 Tbsp fresh squeezed juice from an Asian pear
1 Tbsp Japanese rice wine (mirin)
1 Tbsp sesame oil
3 green onions, finely chopped (including white part)
1 tsp pepper

1. Mix marinade together until sugar and honey are dissolved/distributed.
2. Can be stored in refrigerator or freezer for use on beef, pork, and chicken.

Korean Chicken Thigh Sliders

4 large cloves garlic, finely chopped

1-1/2 inches fresh ginger root, peeled and grated 

1/4 cup soy sauce

3 Tbsp Sriracha chili sauce

3 Tbsp rice wine vinegar

2 Tbsp sesame oil

3 Tbsp agave syrup or honey

12  boneless, skinless chicken thighs

Salt and pepper

Canola oil, for drizzling

1 bunch scallions, finely chopped

1/4 cup sesame seeds, toasted

12  slider rolls

1/2 seedless cucumber, thinly sliced

Quick Kimchi Slaw

1. Heat grill or grill pan over medium-high heat.
2. Combine garlic, ginger, soy, chile sauce, vinegar, sesame oil and honey or syrup in a blender.
3. Season meat with salt and pepper, and drizzle with a little oil. Place on grill and cook a couple of minutes on each side to mark, then baste heavily with sauce and cook 3-4 minutes more, turning and basting frequently.
4. Sprinkle chicken pieces with scallions and sesame seeds, and serve on slider rolls topped with cucumber slices and slaw.

Quick Kimchi Slaw

1/2 Napa cabbage, shredded

1 small red onion, quartered lengthwise, thinly sliced

2 large cloves garlic, very thinly sliced

1-2 Tbsp sliced pickled ginger, thinly sliced

1 red chili pepper, very thinly sliced

3/4 cup rice wine vinegar

2 Tbsp Sriracha hot sauce

1/2 cup water

1/4 cup sugar

1. Combine the cabbage, onion, garlic, pickled ginger and pepper in small container with a tight-fitting lid.
2. Heat vinegar with hot sauce, water and sugar to dissolve the sugar. Pour over cabbage, cover and shake. Refrigerate a couple of hours, shaking the container occasionally.

 Daeji Bulgogi (Spicy Korean Pork)

Daeji Bulgogi is made of thinly sliced pork which is marinated in a spicy chili pepper sauce and can  either grilled or pan-fried.


2 lb pork, (preferably pork butt, may use leaner pork loin)
1 cup Korean pork marinade (recipe to follow)

1. Slice pork into very thin pieces, about the thickness of bacon.
2. Make Korean pork marinade, halving the recipe since you are using small pieces of pork without bones.
3. Marinate for at least 30 minutes.
4. Grill or broil for about 4-8 minutes or until done or stir-fry in an ungreased pan for 5-10 minutes. 
5. Serve pork with rice, lettuce leaves, and side dishes.

Daeji Marinade (Spicy Korean Pork Marinade)

This marinade is sweet, spicy, and good for making any type of Korean pork- grilled ribs (Daeji Galbi), stir-fried pork, or broiled or barbecued pork (Daeji Bulgogi).

1 onion, minced

2 Tbsp minced garlic

1 Tbsp sesame oil

2 Tbsp soy sauce

4 Tbsp red pepper paste 

5 Tbsp sugar

2 Tbsp rice wine

2 tsp minced ginger

1. Mix ingredients together until well-blended.
2. Use immediately or store in refrigerator.

Sparkling Ginger Cocktail

sugar (for rimming)

1 lemon wedge

1 tsp ginger syrup

3 1/2 oz Soju**

2 oz ginger ale

2 oz cranberry juice

candied ginger (optional, for garnish)

1. Wet rim of a highball glass.  Dip into sugar for rimming.
2. In the glass, muddle lemon.  Add ice, Soju, ginger syrup and cranberry juice.  
3. Add ginger ale, mix and garnish with candied ginger or lemon wedge.

**Soju is the best known liquor from Korea.  It is distilled, vodka-like, rice liquor with high potency and often flavored similarly. It is smooth and clean in taste, which makes it easy to drink in combination with various Korean dishes.

A Night Out at the Roller Derby

So the Hawaii Five-0 episode was “Na Ki'i” (Dolls), but what interested me more was that it had this central theme roller derby.  Of course for the guys was a good thing you all got to see Catherine looking better than ever. Given the interesting venue, of course Detective Williams gave us some insight.  It had me thinking about the game in general, it's history, and being who I am the history of the good old concession stands that go along with it.

First the roller derby is played by two five member teams, that are roller skating in the same direction around a track. This is contact play consists of a series of short match-ups, or what they call jams.  This is when the jammer, or scoring player, takes out members of the other team. 

This is where is may seem a bit confusing, since both teams are playing both offense and defense at the same time, as they help their own jammer while reaping havoc with the opposing team.   At this point not sure if football is slightly less confusing?


Funny this is this sport has been around since the 1930's, with credit going to Seltzer and  Runyon are credited with the rudimentary sport to its initial competitive form. 

Now it was back in the 1940's the sport took off in over 50 cities, and seen by over over 5 million people.  As like wrestling   In the ensuing decades, however, it predominantly became noted more for theatrics than athletics.  

Though the shift now has been more towards the sports and entertainment.  The player's colorful alter egos and their unique uniforms remained, with the scripted theatrics pretty much abandoned.   









Of course if you are going to enjoy some time out you are going to need to eat, right?  There is so many for any patron to choose, which concession stands they are going to purchase their tasty delight.  So when did the concession stand start?


These stands were not originally run by the movie, but rather most of the time sold by outside people or even actual movie patrons themselves.   Though not really thrilled with the idea with food being consumed within their walls.  Money being the great motivator, the Depression moved in, and movie theaters saw an opportunity to make more money, so the in house concession stand was born.

As the 1930's moved into full swing, concession stands became a movie theater were a main fixture.   Then as WWII caused sugar shortages, which affected candy, popcorn became a more popular food choice.   A funny statistic was noted in the late 1940's into the early 1950's even with a slowing in ticket sales concession sales were up, goes to show, people love to eat.  


Now there are so many types of foods served at a concession stand, though you can get quite a bit of junk you can get some high end food as well.  But the staples you can find are usually french fries, ice cream, popcorn, pizza, hot dogs, soft drinks, candy, snow cones, cotton candy, and pretzels.  



I hope you liked this little walk through history, it was kind of interesting for me.  I hope you enjoy my take on concession food for home.  Whether you try them with your next sporting event, or when you re-watch this episode of H50, hope hope you enjoy.

Cath is smiling cause she is sending the boys out for food.

Cheese and Bacon Fries

1-32 oz package French Fries
1- 15 oz can nacho cheese sauce
6 slices bacon
½ cup green onions, sliced
creamy ranch dressing

1.  Heat a large fry pan to medium low heat. Add bacon strips and cook turning once until crispy, about 10-15 minutes. Drain on paper towels. Once bacon has cooled crumble it into bits.
2. Cook the French fries in the deep fryer or bake in the oven according to package directions. Drain on paper towels.
3. In a small sauce pan heat nacho cheese sauce until heated through. Divide fries evenly and place onto individual plates for serving. Top with nacho cheese sauce, creamy ranch dressing, crumbled bacon, and green onions.

Thin-Crust Pizza with Onions, Mushrooms, 

and Ricotta

Olive oil
1 small red onion, halved and thinly sliced
Pinch of sugar
1 tsp balsamic vinegar
2 large flour tortillas 
1 cup shredded Asiago cheese 
2/3 cup ricotta cheese
6 cremini mushrooms, trimmed and thinly sliced
salt and black pepper

1. Preheat the oven to 450°F.   
2. Heat 1 Tbsp olive oil in a small sauté pan on medium high heat. Add the sliced onions and cook, stirring occasionally, until the onions begin to soften. Add a pinch of sugar and the balsamic vinegar, cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat. 
3. Line two rimmed baking sheets with parchment paper and brush with olive oil. Place a tortilla on each baking sheet and brush each with olive oil. 
4. Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/3 cup for each tortilla. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper. 
5. Place the baking sheets in the oven. Bake until the crust is crisp and brown all over, the time varies, depending on the oven, start with 10 minutes and check, rotating the sheets to ensure even baking. 
6. Cut with a pizza cutter or a knife.

Buttery Soft Pretzels

4 tsp active dry yeast
1 tsp white sugar
1-1/4 cups warm water, about 110 degrees F
5 cups flour
1/2 cup white sugar
1-1/2 tsp salt
1 Tbsp vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F. In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned.

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
Salt
Pepper
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.