Friday
Nov022012

Copycat Zippy's Chili 

Let me begin by saying that it feels like I like have grown up eating Zippy's Chili.  A quick search revealed that the original Zippy's opened up in 1966 so yes, I have been eating Zippy's Chili as long as I've lived in Hawaii!  This chili is their signature dish and their website says they sell over 110 tons of chili every month.  So what makes this so successful?  My theory is that its a relatively mild chili that is thick, creamy and really sticks to two scoops of rice.  In this regard, it's the perfect "Drive-In" chili since it tends to stay on the plate, which was important in the days before styrofoam clamshell containers. 

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Thursday
Jun162011

Easy Shredded Beef for Tacos and More

I'm always looking for good, easy ways to make meat for tacos, taco salads, and other dishes that call for seasoned beef with a Mexican touch.  There is a huge explosion of taco trucks here, and their interpretations got me thinking of familiar but different tastes.  For the following, I combined a rub, with a slow braise to create a moist, flavorful meat filling.

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Sunday
Apr102011

Grilled Maple-Chipotle Chicken

I adapted this recipe from one I found online that was an adaptation from a cook-off recipe contest for pork chops. I kept the ratios but added a brining component because I feel it makes a big difference for lean meats like chicken breasts.  Because of this, we need to allow for a little more time in our preparation. 

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Thursday
Mar242011

Chile-Lime Fried Chicken

Chile-Lime Fried Chicken

This is a modified fried chicken recipe that I've done twice now.  The original was courtesy Sunny Anderson at the Food Network.  Changes include more spices, easier prep using more commonly found chili powder vs dried, toasted, and ground whole chilies.  I also added additional components to the brine to enhance the flavor.  Note that this is NOT a spicy hot chicken recipe.  Chili power is very mild, if you want more heat, you could always add a teaspoon of Cayenne powder to the rub (and/or brine).  The overall methodoligy will be familiar to anyone who's made fried chicken at home.  Easy!

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Monday
May282007

Smoky Barbeque Ribs

BBQ pork back ribs are not hard to make, but they do take time. Allow a half day for these babies to cook, but the end result is worth the wait!

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Wednesday
May092007

Chicken Marsala

I must admit that chicken (or veal) marsala is one of my favorite dishes. As amazing as it sounds, it's relatively easy to prepare. The ingredient list is short, simple and even the prep time is minimal.

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Wednesday
Feb072007

Slow Smoked Standing Rib Roast

This is going to be a new series of "odds and ends" that chronicles my love of cooking. I don't pretend to by anything more than an enthusiast, but it's something I've enjoyed for some time. Please enjoy this guide to a Standing Rib Roast I prepared a few months ago.

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