The Rubber Slipper Contessa & Big Spazz

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Wordless Wednesday

on November 30, 2011

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Oil Less Turkey in the Fryer (for our ohana)

Stuffed Kabocha

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The 7-course Italian Dinner

Each year, my mom does an ethnic Christmas dinner complete with researched dishes and a spreadsheet of job assignments for everyone but the little ones and my dad. For the first time in years, my siblings all came home for Christmas so it was wonderful to have the house overflowing with people. But back to the food. Let me just say this is the FINAL time we'll be doing this to this scale. In the midst of it all I felt like we were actually living in the movie Big Night . If you've never seen Big Night with Tony Shalhoub of Monk , it's a foodie movie must-see. The 7 courses turned into 6 mostly out of a necessity to live to eat another day. Course 1: antipasti (1:00 p.m.) The research: Antipasti is an Italian word meaning literally "before the meal." The antipasti is the appetizer or hors d'oeuvre course. Antipasti is the plural form of the word, but the singular form, antipasto , is often also used. Our offering: mozzarella-prosciutt...

Instant Pot Oxtail Soup

This is Rich Lum's recipe , but it is on a FB group, so I'm not sure if it will always be searchable. I changed up a few things and I am putting it here so I can find it again. The recipe has a lot of steps, and give yourself a good two hours of cooking time (not prep). However, the family loves this and it still is less time than strictly on the stove. This soup is enough to feed 3 of us adults plus leftover for lunch. Ingredients: Soup: 2 lbs. oxtail 6 cups chicken stock 2 whole star anise 10 thin slices of ginger 3 strips orange peel (I used dry and fresh - I prefer fresh, but just scoop it out at the end as it gets melty) 1/2 lb. raw peanuts, soaked in water a couple hours to overnight, then shelled 5 rehydrated shiitake mushrooms, sliced (save mushroom water to add to broth if needed) Hawaiian salt to taste Chinese mustard cabbage 2 -3 T whiskey (3T is about a jigger, so it's a little boozy, but we like our whiskey and always have different ...

Instant Pot Okinawan Miso Shoyu Pork

This recipe is from Rick Agan. Another Aloha Instant Pot Community member on FB. The pork is super soft and although I had to manhandle the bone in pork butt with a dull knife (not a pretty picture), cutting it up helps to season all of the meat. I had a lot of meat (over 10 lbs. with the bone in) so I used the maximum amount of seasonings. Total cooking time with the pot at max 1:40 Ingredients: 8-10 lb. pork shoulder/butt, trim fat, 2" cubes 1 c. shoyu 1 c. water 1 cup sugar (granulated) 1 sweet onion, chopped 2-3 tsp. garlic, minced 4-5 slivers ginger 3-4 tsp. mirin 3-4 T. miso paste Directions: Mix all ingredients other than pork. Whisk miso to break it up. Set IP to saute and put sauce in to heat it up Put in cut up pork and dunk the pieces in the pot. Set IP on manual for 35 minutes. Natural release for 25 min. Serve over hot rice Notes: * After the natural release time, I still had to release steam. My pot was so full that I needed to put a dis...

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