Juicy Brisket - Imgur

Juicy Brisket - Imgur

and Burnt Ends

Our fave in Waikiki is Hy's where they grill over Kiawe charcoal

Raw Bivalves - Imgur

Raw Bivalves - Imgur

Acme Oyster House - New Orleans

Fresh Anchovies with Oil and Lemon - Imgur

Fresh Anchovies with Oil and Lemon - Imgur

Chabernets uploaded images - Imgur

Chabernets uploaded images - Imgur



Positano, Italy

Wolfgang Puck: Get ready for grilling weather and swimsuit season with light fish dish | Detroit Free Press | freep.com

Wolfgang Puck: Get ready for grilling weather and swimsuit season with light fish dish | Detroit Free Press | freep.com

Grilled Loup De Mer with Tomatillo-Avocado Vinaigrette and Cherry Tomato Salsa

Countdown to cooking: Taste of Home will sizzle on the Fairbanks stage - Fairbanks Daily News-Miner: Food

Countdown to cooking: Taste of Home will sizzle on the Fairbanks stage - Fairbanks Daily News-Miner: Food

Beer Margaritas

3/4 cup thawed limeade concentrate

1 bottle (12 ounces) beer

3/4 cup vodka

3/4 cup water

Ice cubes, optional

Lime slices

In a pitcher, combine the limeade
concentrate, beer, vodka and water. Serve over ice if desired in pilsner
or highball glasses. Garnish as desired with lime slices. Yield: 4
servings.

Caesar Salad Joy of Cooking

Caesar Salad Joy of Cooking



One of my favorite old cook books. It is truly a classic and this recipe for Caesar Salad is the best in the world.

Lunch at a Buddhist Temple

Lunch at a Buddhist Temple

At Home With Guy Fieri: The Chef Talks Summer Cooking, Family Fun, and Coping With Critics

At Home With Guy Fieri: The Chef Talks Summer Cooking, Family Fun, and Coping With Critics



We watch his TV show (TripleD) all the time. He's a funny character.

Best Father's Day Gifts For The Whisky Loving Dad

Whiskies Of The World: Best Father's Day Gifts For The Whisky Loving Dad



Hey kids, get someone over 21 to shop for Dad.

Why the California Tourism Industry Is Courting Australia

Why the California Tourism Industry Is Courting Australia



Folks from Oz tend to take longer vacations. We love them visiting Hawaii.

31 Food Things Only People From Hawaii Would Understand

31 Food Things Only People From Hawaii Would Understand



Here in Hawaii we love our local grinds. I don't agree with all 31 foods, but the spirit of the article is right on.

RecipeThing - Easy Grilled Boneless Pork Chops

RecipeThing - Easy Grilled Boneless Pork Chops



America's Test Kitchen trick for browing

Grilling artisan-style pizzas in your own backyard

Broyles: Grilling artisan-style pizzas in your own backyard



We prefer a wood fired pizza cooked in a proper oven

Grilling tip: Clean your grill as safety measure

Grilling tip: Clean your grill as safety measure | CJOnline.com

Flank Steak Marinade

My father broiled flank steak “back in the day” when it was an inexpensive cut of beef used mostly in long braises. His secret was an acidic marinade that permeated the meat, rather than just coating the surface as is the case with 9 out 10 recipes. As my father would say, if you don’t like your steak on the rare side, you’re not invited. It remains one of my favorite steaks to prepare at home because it has the beefiest flavor and most appealing texture. I also enjoy the family style service from a plate piled high with juicy slices rather than the boring “cut it yourself” steakhouse style. The sliced meat also pairs well with Asian and Latin unlike whole steak.
Marinate the flank steak for no more than 3 hours in the refrigerator (or 1 hour on the counter if you’re rushed). Grill the meat over very high heat for no more than 5 minutes. If the cross hatch of grill marks is your thing, rotate the steak 45 degree after 2 ½ minute, flip it over at 5 minutes, rotate again at 7 ½ minutes and then remove it from the grill at 10 minutes or when it just springs back when pressed with your finger. Let it rest for 10 minutes covered with a piece of aluminum foil.
Slice the meat on the diagonal against the grain in slices no more than 1/8” thick. Top the sliced steak with some splashes of the reserved marinade just before serving. Arrange on a serving platter and sprinkle with chopped parsley.
Suggestions: Sprinkle with Fajita Seasoning, add a squeeze of lime and you will have some awesome beef to wrap in Tortillas. Also, it’s great the next day for steak sandwiches.

Marinated Flank Steak Recipe

• Yield: 6 Servings
• 
  
• Prep: 5 mins
• Cook: 20 mins
• Ready In: 3 hrs 25 mins

Ingredients

• 1/2 Cup Olive Oil EVOO
• 1/4 Cup Vinegar Red Wine Vinegar
• 2 Teaspoons Worcestershire Sauce
• 1 Teaspoon Dried Oregano crushed
• 1 Teaspoon Black Pepper cracked or coarse ground
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Red Pepper Flakes optional
• 3 Cloves Garlic cloves smashed whole
• 1/2 Bunch Italian flat-leaf parsley Chopped
• 1 1/2 Pounds Flank Steak 1 to 2 pound steak

Instructions

1. Place the flank steak and all the ingredients except the parsley in a one-gallon Zip Lock Freezer bag. The meat will look a little pale after marinating, but that is just the vinegar working its magic on the protein.
2. Remove the whole garlic before grilling. Reserve the marinade to splash on the cooked and carved steak

• Cuisine: American
• Course: Entrée
• Skill Level: Moderate

Killer Blackened Fish Recipe

Here in Hawaii, blackened fish can still be found in many restaurants. It is the perfect dry rub for our Island Fish like Mongchong. If I recall correctly, The Yardhouse in Waikiki has Blackened Mongchong on their menu. If you can't get over there anytime soon, try this recipe at home.

Blackened Fish Recipe

• Yield: 4 (4 Servings)
• 
  
• Prep: 15 mins
• Cook: 5 mins
• Ready In: 30 mins

Blackening spice directions and ingredients plus details on blackening fish in a hot skillet.

Ingredients

• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Dried Thyme
• 1/2 Teaspoon Dried Basil
• 1/2 Teaspoon White Pepper
• 2 Teaspoon Paprika
• 2 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/4 Teaspoon Ground Cumin
• 1/4 Teaspoon Garam Masala
• 1 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Smoked Salt
• 1/2 Teaspoon Black Pepper Fresh Ground
• 1/2 Teaspoon Brown Sugar Light Brown
• 1 Teaspoon Furikake with Wasabi

Recipe for bulk blackening seasoning

This stuff is expensive when you buy small portions. We love to blacken a sashimi grade Tuna and serve it rare on the inside, but blackened on the crust. A great idea to make a large batch and store it in the freezer.

Would You Eat Pizza for Breakfast? Try this Recipe

Would You Eat Pizza for Breakfast? Try this Recipe

This is a real step up from cold leftover pizza, don't you think?

How hard is it to be a TV chef

This story from Hindustan Times describes the lives of celebrity chefs and travel writers. It appears that every occupation has its ups and downs. When they are ready to quit, I'll take their job!

Steves: Why I love eating in Italy | The London Free Press

Steves: Why I love eating in Italy | The London Free Press



Rick Steves simply cannot be beat for honest and useful travel tips. I'd follow him to the Moon.

TX Grilled Shrimp

Pull up a stump, set yourself down, pour a glass of Chabernet, and try this delicious skewered shrimp. Anything cooked on a stick and served on a stump is heaven.

Texas Broiled Shrimp Recipe

Texas Broiled Shrimp

• Yield: 4 dozen shrimp (4 Servings)
• 
  
• Prep: 20 mins
• Cook: 15 mins
• Ready In: 3 hrs 35 mins

Marinated spicy shrimp grilled on skewers

Ingredients

• 2 lb uncooked medium-sized shrimp (about 21 to 25 to the pound)
• 3/4 cup extra virgin olive oil salad dressing quality
• 1 whole Lemon Strained juice from one whole fresh lemon
• 1/8 cup Vermouth (2 Tablespoons) extra dry white vermouth (or any white wine)
• 6 cloves Garlic cloves peeled and crushed then finely minced
• 1 bunch Italian flat-leaf parsley finely chopped (leaves only, no stems)
• 1/2 tsp Kosher Salt
• 1 tsp Black Pepper Freshly ground black pepper
• 1 Tablespoon Dried Oregano crush the dried Oregano
• 1/2 Tablespoon Worcestershire Sauce (3 heavy dashes)
• 1 dash Cayenne Pepper optional, but really awesome
• 3 dashes Tabasco sauce optional, but equally awesome