weekly photo challenge: saturated

I often times think my decorating style is…saturated.

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Wish I could go…simple…you think?

…nnnaaahhh!!!…

………hugmamma.

“lobster kona style,” sam choy

In my post “christmas 2011???” I indicated that my husband and daughter prepared our amazing holiday meal. They were my personal gourmet chefs, if only for a day. But I’m not complaining. Each dish tasted as fabulous as it looked. Had I done the cooking, I’m not sure I would’ve fared as well. Sometimes I overfuss; my husband never, ever even fusses. He’s simplicity personified. And my daughter was the perfect sous chef. She fusses, but she doesn’t overfuss.

From renowned Hawaiian chef, Sam Choy’s cookbook, “Cuisine Hawaii,” I found the main dish for our Christmas dinner. I love lobster, especially dipped in warm, melted butter. I no longer indulge in the dripping delight, because of health reasons. Something I’ve spoken about ad nauseam. “Lobster Kona Style” may be a healthier, and tastier, alternative.

In a sidebar to the recipe, Chef Choy told how he and his staff caught the lobsters used in his recipes. I thought it was interesting, since I’d only known of lobster traps in Maine, and elsewhere on the east coast. I thought it was worth repeating. Natives like me might be surprised, and tourists who visit the islands might be intrigued.

Fortunately, lobsters like to gather in the waters right in front of the Kona Hilton, so that’s where my kitchen staff and I go to catch them during lobster season, which runs from September through May.

In preparation for catching the lobsters, we put pieces of fish into our traps, which measure about two feet wide by three feet long. Then we hang the traps over the sea ledge near the hotel, letting them down to between 30 and 40 feet deep.

We leave the traps there overnight, and during that time the lobsters crawl into them backwards with their feelers to get the food. The opening is shaped like a big funnel, with the smaller part on the inside, so once the lobsters get in, they can’t get out. In the morning we return to the traps, which usually have attracted not only lobsters but rock crabs and big eels. The trap holds from six to 12 lobsters.

If  the carapace of the animal is smaller than three inches, or if it’s a mother with eggs, we throw it back. Then we take the keepers back to the kitchen, because lobsters taste best if they’re alive and lively. We move as quickly as possible to prepare them for a gourmet meal like Lobster Kona Style. In this recipe, the rich buttery flavor of the lobster is offset by a tangy sweet and sour sauce. Enjoy!

Years ago when we lived in Redding, Connecticut, a styrofoam chest containing live Maine lobsters was delivered to our door. It was a thank-you gift from one of my husband’s clients. Unable to get my husband by phone, and not knowing what to do with the shellfish, I put them in the freezer. Later that night when my husband arrived home, he informed me he didn’t think I’d done the right thing. Telling him I didn’t want the lobsters to die, he reminded me that I killed them anyway, by freezing them to death. “Oh, yeah right,” I said. Lesson learned,… at the lobsters’ expense.

Without further adieu…Lobster Kona Style…

2 whole lobsters (1 pound each)

Sam’s Seafood Marinade: 1/2 c shoyu, 1/2 c oil, 2 T mirin, 1 egg white (lightly beaten), 1 T minced garlic, 1 T minced ginger, 1/2 t salt, 1/4 t white pepper, 2 T cornstarch, 1  1/2 t brown sugar. Combine shoyu, oil, mirin, egg white, garlic, ginger, salt and white pepper. Mix together cornstarch and brown sugar and stir into shoyu mixture; blend well. Makes 1 1/4 cups.

Oil for deep-frying

Sweet & Sour Sauce: 1/2 c tomato  catsup, 1/2 c vinegar, 1/2 water, 2 t shoyu, 1 c sugar, 1/2 c orange marmalade, 1 1/2 t minced ginger, 1 t minced garlic, 1/4 t hot pepper sauce, 2 T water. In a medium saucepan combine tomato catsup, vinegar, 1/2 c water, shoyu, sugar, orange marmalade, ginger, garlic and hot pepper sauce; mix well and bring to a boil. Blend cornstarch and 1 1/2 tablespoons water to make a smooth paste. Stir cornstarch mixture into sauce. Reduce heat and simmer, stirring frequently until thickened. Makes 2 cups.

Remove lobster meat from tail sections, leaving head attached to tail. Cut lobster tail meat in half, then crosswise into four sections. Marinate lobster meat in Sam’s Seafood Marinade for 45 minutes. Steam lobster shells until shell is bright red; set aside. Heat oil to 375 degrees. Dip lobster meat into Tempura Beer Batter, then deep fry in oil until golden brown. Arrange lobster meat in the empty tail shells. Pour Sweet & Sour Sauce over the lobster meat. Makes 2 servings.

Tempura Beer Batter: 1/2 c flour, 1/2 c cornstarch, 1 t salt, 2 egg yolks, beaten, 3/4 c ice-cold beer. Combine dry ingredients and blend well. Stir in egg yolks. Gradually add beer, stirring constantly, and blend until smooth.

bon appetito!…hugmamma

veggies and watermelon, quick and easy

I love to cook, probably because I love to eat. By the way my recent visit to the doctor bore good news, my muscle inflammation is at an all-time low, in the mid-200 range, 20+ points above the desired max. Unfortunately the bad news is that my cholesterol count is still too high, over 200. Statins are not an option because of my tendency toward muscle inflammation. So doc and I decided that I’d continue to focus upon dieting and exercising. I’ve done it before, 20 years ago when Weight Watchers and 4-mile walks contributed to a cholesterol reading of 162. But can I do it now when metabolism is on the down-swing, not on the up-swing, and looking at a peanut can pack on 10 pounds? Well, stay tuned…

Eating fruits and veggies is a conscious act, unlike savoring a slice of Hawaiian sweet-bread, slathered with butter, real butter, and chocolate peanut butter. There’s not as much crunch and fiber as the healthy stuff, but there’s a whole lot more mouth-watering, sensory overload, smooth-as-silk flavor. But never mind what I’d rather, here’s a tip for those lacking time and motivation to prepare the good-for-you stuff. Just figured this one out for myself, and I like its simplicity, versatility, and the taste’s not so bad either.

I purchased a prepared, large veggie platter from Costco for $9.99. At home, I distributed the veggies into quart-size storage bags. My bags contained sweet baby carrots, plump cherry tomatoes, bite-size pieces of broccoli, and another of cauliflower. A tub of Litehouse peppercorn ranch dip came with the platter. I munched on these assorted veggies randomly throughout the day, sometimes spooning a little (goes a long way) of the dressing on them. I also served the raw veggies as a side to a meal of chili. Finally, I tossed the broccoli pieces and cherry tomatoes in with salad greens along with other items like sliced almonds and blueberries. Then scooping a couple of tablespoons of the dip into a small bowl, I added a little water to thin its consistency. Pouring the homemade dressing over the salad contents, I combined them until everything was nicely coated. I do this with all creamy dressings so that we eat fewer calories, but enjoy the same mouthfuls of flavor.

For the price of individual packages of carrots, cherry tomatoes, broccoli and cauliflower, not to mention a jar of dressing, the Costco platter was quite a savings. And there’s always waste in purchasing big bags of carrots, a carton of cherry tomatoes, a head of cauliflower, and a head of broccoli, as well as having half-empty bottles of dressings sit in the refrigerator for weeks or months or years. (I’m guilty of years’ worth of liquid dressings that have congealed beyond recognition. I’ve yet to toss some out.) Each one of the aforementioned, packaged items can run half, or higher, the price of Costco’s veggie platter. The convenience of not having to cut up the heads of broccoli and cauliflower is an added bonus, not to be downplayed when fast foods are more tempting than good foods.

Watermelon is a favorite of my daughter’s. I use to serve it up regularly for play groups at our house. Though it’s not so commonplace for us anymore, my husband and I are still fans when the fruit is in season, like now. I still dish it up as I did for toddlers, …oh so long ago.

I recently bought a third of a watermelon. I first sliced it crosswise into pieces we’re accustomed to eating. Then I slid the knife between the edible red portion and the pale green rind, cutting around the entire rim, separating the red from the green. Finally, I sliced lengthwise across each side of the red, juicy fruit, separating it into bite-size chunks. Leaving the fruit intact, we ate the chunks directly from the fruit “bowl.” With some adjustment the same method for cutting and eating can be done with whole or halved watermelons.

For those of you who bypassed the “hawaiian goodies” detailed in a previous post, this one’s for you…

bon,bon, bon appetit!!!…hugmamma.