Categories
Hawaiian pork recipes

Grandma Watanabe’s Pineapple-Glazed Ham

Our friends made this ham for a Christmas party we had one year, and it was awesome. It’s a bit of work, but the results are amazing.

INGREDIENTS

1 8-12 lb whole ham or 5-7 lb canned ham (whole ham is better and weighs more because of the bone)
Whole cloves
1 cup brown sugar (tightly packed)
1 tablespoon cornstarch
20 oz canned pineapple slices in syrup
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon hot mustard (optional)

NOTES

  • You may want to double the glaze and reserve half for basting. Depends on how much area your ham occupies. Recommended for whole ham.
  • You’ll need a V-rack or sturdy pie-pan with holes poked/drilled through (like Marie Callendar’s pan) to support the ham off the bottom of the roasting pan.
  • DIRECTIONS

    1. Preheat oven to 325 degrees.
    2. Place V-rack (or pie pan inverted) in roasting pan. This will keep the ham from sitting directly on the bottom of the roasting pan.
    3. Place ham fat side UP on rack or inverted pie pan and put in the oven
    4. Bake ham, cooking at rate of around 18-24 min per pound. It may be helpful to use an electronic timer.
    5. While the ham is baking, prepare the glaze:

    6. Quarter (or 6th or 8th) the pineapple slices. You want flat pieces and you want to keep the syrup.
    7. Combine brown sugar, cornstarch, salt, pineapple with syrup, lemon juice and mustard in saucepan on Medium.
    8. Heat until sugar and cornstarch are dissolved.
    9. 45 minutes *before* end of ham baking time, pause timer and remove ham.
    10. Lightly score ham in a cross-hatch pattern.
    11. Place whole cloves in cuts.
    12. Glaze ham with sauce and drippings
    13. Put ham back in oven and finish cooking
    14. After baking, remove ham and let cool.
    15. Remove cloves.
    16. This next section is optional, but will impart even more flavor to the ham.

    17. Carve the ham and lay slices into an oven-friendly serving dish.
    18. Place pineapple pieces between slices for spacing.
    19. Apply remaining glaze (this is why I double the glaze)
    20. Bake an additional 15-30 minutes, basting regularly.
    Categories
    Filipino Hawaiian pork recipes

    Tita’s Hale ‘Aina Pork Adobo

    I found this recipe in an article on SFGate.com while putzing around the Web. It’s from Tita’s Hale ‘Aina restaurant in San Francisco, but they closed a couple years ago. Don’t see why their recipe shouldn’t be shared with the world, so here it is.

    INGREDIENTS
    3 pounds boneless pork butt, cut into 1-inch cubes
    1/2 cup cider vinegar
    1/4 cup soy sauce
    1 teaspoon whole black peppercorns
    1 tablespoon minced garlic
    1 tablespoon minced fresh ginger
    1 bay leaf, crushed
    1 tablespoon crushed dried red chiles

    INSTRUCTIONS

    1. Combine all ingredients in a plastic or glass container. Cover and refrigerate for 3 hours.
    2. Transfer the pork and its marinade to a Dutch oven and bring to a boil. Cover and simmer over low heat for 30 to 45 minutes.
    3. Uncover and simmer for 15 minutes longer, until the liquid has evaporated and the pork is lightly browned. Serve with rice.

    Serves 4

    Categories
    Best of Inuyaki entertainment Italian recipes

    Timpáno alla Big Night

    Recipe courtesy of Toni’s Garden.

    Big Night DVDRemember the movie Big Night and that final climactic dinner scene? The centerpiece of the meal was the Timpani, which is basically a “drum” filled with layers of pasta, meat, sauce, eggs. My wife and I are big fans of the movie, and one day, when we were watching the movie again on cable, I said, hey, let’s make that!

    After a little research, I found a couple recipes. One is actually from the family cookbook of Stanley Tucci, who played Segundo in the movie. (Tony Shaloub played his older brother Primo.) You can buy the cookbook at Amazon.com.

    The other recipe I found is from the recipe collection at Toni’s Garden. I ended up using it because it was inspired by the Tucci family recipe, and the directions were more in depth. I also thought the Sunday Sauce recipe that accompanied it sounded delicious, and I wanted to try to make the sauce completely from scratch. I’m posting this recipe here so I can include some of the pictures we took while creating this incredible dish.

    We’ve made Timpáno twice. The first time, it cost us $100 because we went out and bought top-of-the-line ingredients. The second time it only costs us around $50 because we used cheaper (but still good-quality) ingredients, and it tasted just as good. You’ll save yourself a lot of time if you buy some premade pizza dough, but if you’re adventurous and want to make it from scratch, the dough recipe is also here.

    INGREDIENTS
    The Dough
    4 cups all-purpose flour
    4 large eggs
    1 teaspoon kosher salt
    3 tablespoons olive oil
    1/2 cup water
    Butter and Olive Oil to prepare the pan

    The Filling
    2 cups 1/4 x 1/2-inch Genoa salami pieces (approx. 3/4 lb.)
    2 cups 1/4 x 1/2-inch sharp provolone cheese pieces (approx. 3/4 lb.)
    12 hard-boiled eggs, shelled, quartered lengthwise and then each quarter cut in half to create chunks.
    2 cups little meatballs about 1″ diameter
    8 cups Sunday Sauce following the note at the beginning of recipe.
    3 pounds, ziti or penne, cooked very al dente (about half the time recommended on the package) and drained (18 cups cooked)
    2/3 cup finely grated pecorino Romano cheese
    4 large eggs, beaten

    A Few Notes Before Starting
    Make your sauce the day before. The meat that is not being used in the timpáno makes a great dinner the night before, along with a salad. Also, the sauce always tastes better the next day.

    The dough for the timpáno is rolled into a 1/16″ thick round, the diameter which is determined by the size of your pan. Add together the diameter of the bottom and top of your pan, and double the height of the pan. The pan I used required a 30-inch diameter circle. I used an enamel basin similar to the one on the right. You can use almost any pan or bowl of similar shape.



    Finally, read the recipe through a couple of times until you are familiar with the process. Although there are a lot of steps and preparation involved it is not a difficult recipe. Your experience will be less hectic if you take the time to prepare and measure all of your filling ingredients ahead of time. This is a great job for those guests that want to help! Enjoy!



    Making the Dough
    By hand

    1. Mix the flour and salt together on a clean , dry work surface or pastry board. Form into a mound and then make a well in the center.
    2. Break the eggs into the center of the well and lightly beat them with a fork. Stir in the olive oil and 3 tablespoons of the water.
    3. Use the fork to gradually incorporate some of the dry ingredients into the egg mixture.
    4. Continue mixing the dry ingredients into the eggs, adding the remaining water 1 tablespoon at a time.
    5. Knead the dough with your hands to make a well-mixed, smooth, dry dough. If the dough becomes to sticky, add more flour.
    6. Set aside to rest for 5-10 minutes, or refrigerate overnight.
    7. Bring to room temperature before rolling.

    Using stand mixer

    1. Place all ingredients in the bowl except for the water.
    2. Turn the mixer on slowly and add 3 tablespoons of the water.
    3. Add more water, 1 tablespoon at a time, until the mixture comes together and forms a ball.
    4. Knead the dough on a lightly floured board to make sure it is well mixed.
    5. Set aside to rest for 5-10 minutes, or refrigerate overnight.
    6. Bring to room temperature before rolling.

    Finishing the Dough

    1. Flatten out the dough on a lightly floured surface. Roll the dough to 1/16″ thickness, dusting with flour and turning from time to time, to prevent sticking.
    2. Generously grease the pan with butter and olive oil. Fold the dough in half and then in half again, to form a triangle, and place it in the pan.
    3. Open the dough and gently press it into the pan against the bottom and sides. Allow the extra dough to drape over the sides.

    Cooking the Pasta
    Cook the pasta in a very large pot of salted water until it is half done (it will finish cooking in the oven). place in a large bowl and toss with 2 cups of the sauce.

    Preheat oven to 350F

    Filling the Timpáno


    1. Make sure the salami, provolone, hard-boiled eggs, meatballs, and sauce are at room temperature.
    2. Begin layering the Timpáno by distributing 6 generous cups of the pasta on the bottom of the timpáno.
    3. Top with 1 cup of the salami, 1 cup of the provolone, 6 of the hard-boiled eggs, 1 cup of the meatballs, and 1/3 cup of the Romano cheese.
    4. Pour 2 cups of the sauce over these ingredients.
    5. Continue layering with 6 cups of the remaining pasta.
    6. Top with remaining 1 cup of salami, 1 cup provolone, 6 hard-boiled eggs, 1 cup of meatballs and 1/3 cup Romano cheese.
    7. Pour 2 cups of the sauce over these ingredients and top with remaining 6 cups of pasta. (The ingredients should now be about 1″ below the rim of the pan.)


    8. Pour the remaining 2 cups of sauce over the pasta.
    9. Pour the beaten eggs on top.
    10. Fold the pasta dough over the filling to seal completely. Trim away and discard any double layers of dough.


     

    Cooking the Timpano

    1. Bake the timpáno until lightly browned, about 1 hour, then cover loosely with aluminum foil and continue baking until the timpáno is cooked through and the dough is golden brown, about 30 minutes. The internal temperature should reach 120F.


    2. Remove from oven and allow to rest for 30-40 minutes. The timpáno should not stick to the pan. If it does, carefully run a knife around the edges to loosen.
    3. Placing a serving platter or cutting board on top of the pan, and then quickly and with confidence, invert the timpáno onto a serving platter.
    4. Remove the pan and allow timpáno to cool another 20 minutes.
    5. Using a long, sharp knife, slice the timpáno as you would a pie into individual portions. Serves 16.


    Categories
    Italian recipes sauces

    Sunday Sauce

    Recipe courtesy of Toni’s Garden.

    This sauce is the real thing…the all day preparation, slow-cooked sauce. Best made a day ahead. Not only does it taste better the next day, but the layer of fat that has risen to the surface is easily removed.

    The important thing is the ingredients. The tomatoes are critical. You can also add things like beef shortribs or braciole or even a small lamb shank. You may also notice that there is no garlic in the sauce…contrary to popular belief, Italians don’t put garlic in everything!

    Remember, this sauce is an event. Be prepared to spend several hours in the kitchen, preparing and cooking. Turn on some music, enjoy the aroma and remember to have fun! It’s worth every minute you spend.

    Note: If you are making the sauce for timpano, add an additional can of tomatoes, and 2 or 3 pieces of pork. Boneless country-style ribs work very well. The sauce needs to be thinner for timpáno so there is enough moisture for the pasta to finish cooking.

    INGREDIENTS
    3 large cans (28 oz. each) of San Marzano Tomatoes
    1 large onion, thinly sliced
    2 tablespoons olive oil or bacon/pancetta drippings

    Meatballs
    Use your own meatballs, fresh or frozen, or make this really good Italian Meatball recipe.

    Sausages
    Find 6 of the best-quality mild or sweet (it’s the same thing) Italian sausage that you can find. Poke a couple of holes in each one and steam them in a little water until cooked. Brown them well and set aside with the meatballs.

    The Sauce

    1. In a large, heavy bottom pan, sauté 1 medium to large, thinly sliced onion in either olive oil, or better yet, bacon or pancetta drippings. Cook until nice and brown.
    2. Add one small can (6 oz.) of tomato paste and cook for 2-3 minutes with the onions.
    3. Take 3 large cans of good-quality whole Italian (San Marzano) tomatoes and put in your blender for about 2 seconds. Do not overblend, you don’t want tomato juice! Also very important…do not use crushed tomatoes or tomato puree…they just don’t have the same quality.
    4. Add tomatoes to the pot and stir.
    5. Add your cooked sausages and meatballs, bring slowly to a boil, reduce heat and simmer about 4 hours, stirring occassionally.
    6. About 1/2 an hour before serving, add 3 or 4 fresh basil leaves.
    7. Serve over your favorite pasta or make manicotti!
    Categories
    beef Italian recipes

    Italian Meatballs

    Recipe courtesy of Toni’s Garden.

    INGREDIENTS
    1 1/2 lbs. ground beef 15% fat (anything less than that is too dry and has no flavor)
    1/2 lb. ground pork
    2-3 cloves of garlic chopped fine or pressed
    2 eggs
    1/2 cup grated romano cheese (good cheese is a requirement, no cheating here)
    1/4 cup chopped fresh Italian flat leaf parsley
    1 cup dried plain breadcrumbs (home made if possible)
    just a couple of grindings of black pepper—not too much at all

    DIRECTIONS

    1. Preheat oven to 450F.
    2. Combine all ingredients except bread crumbs. Mix thoroughly.
    3. Pour breadcrumbs over the top of the meat mixture and sprinkle with a little water to moisten, about 1/4 cup.
    4. Mix together until combined.
    5. Roll 1-inch diameter meatballs with your hands. If you want to make them more uniform, use a 1-inch scoop.
    6. Place all the meatballs evenly spaced in a baking dish and cook for about 15-20 minutes or until brown.
    Categories
    crock pot Hawaiian pork recipes slow cooker

    Kalua Pig in a Crock Pot

    Bring the luau home with this really easy recipe. (Recipe courtesy of alohajoe.com, picture courtesy of onokinegrindz blog.)

    Kalua PigINGREDIENTS
    Pork butt or shoulder (they are the same thing)
    2 cups apple cider (non-alcoholic)
    1/2 cap liquid smoke
    1 tbsp. Hawaiian sea salt (kosher salt works, too)

    DIRECTIONS
    Rub salt on pork.
    Put pork in crock pot.
    Add apple cider and liquid smoke.
    Turn crock pot on low and cook for 9-10 hours.
    Take meat out of crock pot and shred with fork. Salt to taste.

    Categories
    beef recipes

    The Simple Beauty of Sloppy Joes

    Sloppy JoesI had sloppy joes for dinner tonight after picking up a can of Del Monte Sloppy Joe sauce at 99 Ranch Market of all places. I didn’t have any hamburger buns or regular bread lying around, but there was a worthy substitute in the kitchen…pan de sal. Yes, the Filipino sweet rolls, which I usually prefer with peanut butter, were perfect. I had the mini-sized pan de sal so I made a bunch of little sloppy joes. My wife had one, too, but preferred hers over rice, which is also tasty.

    While Googling some pictures of sloppy joes, I came upon this interesting recipe from Ming Tsai, and as usual, he gives it a little Asian twist. (picture courtesy of Back of the Box.)

    Asian Sloppy Joes
    by Ming Tsai
    Serves 4 to 6

    INGREDIENTS
    2 tablespoons grapeseed or canola oil
    2 medium red onions, cut into 1/4-inch dice
    1 cup celery cut into 1/4-inch dice
    2 jalapeños, stemmed and minced, or 1 tablespoon sambal oelek or hot sauce
    1 pound ground beef
    1 pound ground pork
    8 ounces chopped roma tomatoes, canned or fresh
    1 1/2 cups Hoisin-Lime Sauce
    Kosher salt and freshly ground black pepper to taste
    4 to 6 hamburger buns
    1 head of iceberg lettuce, shredded

    1. Heat a large deep, heavy saucepan over high heat. Add the oil and swirl to coat the pan. Add the onions, celery, and jalapeños and sauté until soft, about 2 minutes. Add the beef and pork and brown lightly, breaking up any clumps with a wooden spoon, about 5 minutes.

    2. Add the tomatoes and the Hoisin-Lime Sauce and season with salt and pepper. Bring the mixture to a slow simmer and cook until cooked down and thickened enough to mound when ladled, 30 to 45 minutes.

    3. Toast the buns and place a bottom half on each serving plate. Top with some of the lettuce, large scoops of the sloppy joe mixture, and more lettuce. Place the top buns over the contents and serve.

    Categories
    barbecue crock pot pork recipes ribs slow cooker

    Baby Back Ribs in a Crock Pot

    baby backsThis is an easy, no-hassle way to make great baby back ribs at home.

    INGREDIENTS
    1 rack of baby back ribs
    your favorite spice rub
    your favorite BBQ sauce (for glazing the ribs)

    DIRECTIONS

    1. Sprinkle rack of ribs with your favorite spice rub.
    2. Place meat on a rack with meat facing outward and fatty end of the rib at the top. You’ll probably have to “curl” the meat so it fits in the pot, or if you have an oval slow cooker, you can cut the slab in half and stand them up like a teepee with the fatter end of the ribs at the top.
    3. You don’t really need any liquid for this recipe, but if you want you could add a few drops of liquid smoke to the pot.
    4. Cook on low for 8-10 hours. It’s done when the rib meat shrinks from the bottom of the rib about 1/4 inch or you can pull on the rib bone and it loosens from the meat.
    5. Before you take out the ribs, baste it with your favorite sauce and cook for 10 more minutes.
    6. After 10 minutes, take out the ribs and eat them!
    Categories
    beef Best of Inuyaki recipes

    Prime Rib with Jus

    Perfect for entertaining a big group, I normally make my Prime Rib around the holidays. It’s a bit of work, but it’s worth it just to see the reaction on your guests faces when it arrives at the table. This is a combination of recipes from Lawry’s the Prime Rib and Cook’s Illustrated.

    INGREDIENTS
    1 standing bone-in rib roast with ribs removed and reserved, patted dry.
    Lawry’s Seasoned Salt
    1 cup red wine
    1 3/4 cups low-sodium beef broth
    1 3/4 cups low-sodium chicken broth
    2 sprigs fresh thyme

    DIRECTIONS

    1. Remove roast and ribs from refrigerator and let stand at room temperature 2 hours.
    2. After 2 hours, sprinkle fatty cap and ends of roast with Lawry’s Seasoned Salt.
    3. Heat heavy roasting pan or heavy-bottomed 12-inch skillet over medium heat until hot, about 4 minutes.
    4. Place roast fat side down in roasting pan/skillet and cook until well-browned, 12 to 15 minutes. Using tongs, stand roast on end and cook until well-browned, about 4 minutes. Repeat with other end. Do not brown side where ribs were attached.
    5. Place roast browned-side up on cutting board and cool 10 minutes.
    6. Place wire roasting rack in roasting pan.
    7. Tie browned roast to ribs and place bone-side down in roasting rack.
    8. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound.
    9. Transfer roast to cutting board and tent loosely with foil. Increase oven temperature to 450 degrees for Yorkshire pudding.
    10. Prepare au jus using the recipe below.

    Jus Recipe

    1. While roast rests, spoon off fat from roasting pan, reserving 3 tablespoons for Yorkshire puddings.
    2. Set roasting pan over 2 burners at high heat. Add wine to roasting pan. Using wooden spoon, scrape up browned bits and boil until reduced by half, about 3 minutes.
    3. Add beef broth, chicken broth, and thyme.
    4. Cut twine on roast and remove meat from ribs; re-tent meat. Add ribs, meaty side down, to roasting pan and continue to cook, stirring occasionally, until liquid is reduced by two-thirds (to about 2 cups), 16 to 20 minutes.
    5. Add any accumulated beef juices from meat and cook to heat through, about 1 minute longer. Discard ribs.
    6. Strain jus through mesh strainer into gravy boat, pressing on onions to extract as much liquid as possible. Serve with prime rib.
    Categories
    beef Best of Inuyaki recipes

    Individual Yorkshire Puddings

    from Cook’s Illustrated

    Yorkshire PuddingYorkshire pudding is a traditional accompaniment to Prime Rib and are usually made while the roast is resting. It’s pretty easy to make and it’s cool watching them puff up to their actual size.

    Prepare the Yorkshire pudding batter after the roast has roasted for 1 hour, then, while the meat rests, add beef fat to the batter and get the puddings into the oven. While the puddings bake, complete the jus. An accurate oven temperature is key for properly risen puddings, so check your oven with an oven thermometer before making this recipe. Work quickly to fill the muffin tin with batter, and do not open the oven door during baking. Serves 12.

    INGREDIENTS
    3 large eggs, at room temperature
    1 1/2 cups whole milk, at room temperature
    1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
    3/4 teaspoon table salt
    3 tablespoons beef fat

    DIRECTIONS

    1. Whisk eggs and milk in large bowl until well combined, about 20 seconds.
    2. Whisk flour and salt in medium bowl and add to egg mixture
    3. Whisk quickly until flour is just incorporated and mixture is smooth, about 30 seconds.
    4. Cover batter with plastic wrap and let stand at room temperature for at least 1 hour or up to 3 hours.
    5. After removing roast from oven, whisk 1 tablespoon of beef fat into batter until bubbly and smooth, about 30 seconds. Transfer batter to 1-quart liquid measuring cup or other pitcher.
    6. Measure 1/2 teaspoon of remaining 2 tablespoons beef fat into each cup of standard muffin pan.
    7. When roast is out of oven, increase temperature to 450 degrees and place pan in oven to heat for 3 minutes (fat will smoke).
    8. Working quickly, remove pan from oven, close oven door, and divide batter evenly among 12 muffin cups, filling each about 2/3 full. Immediately return pan to oven.
    9. Bake, without opening oven door, for 20 minutes
    10. Reduce oven temperature to 350 degrees and bake until deep golden brown, about 10 minutes longer.
    11. Remove pan from oven and pierce each pudding with skewer to release steam and prevent collapse. Using hands or dinner knife, lift each pudding out of tin and serve immediately.