Marinara Sauce

The other night, I decided to make a Marinara sauce. Well actually I had been wanting to make a batch for sometime and I also had some wonderful sweet Italian sausage that needed something to compliment it. Marinara derives from the Italian word for sailor, marinaro. Turns out the tomatoes were easy to prepare and store once cooked, so the cooks on ships adopted tomato sauce for sea worthy travel.

I chose to use Cento brand whole peeled tomatoes to make my marinara sauce. I once saw a program that documented how they are vine ripened in Italy, tender select San Marzano tomato varieties are peeled and freshly packed with fresh basil in their natural juices. You can actually taste the difference, there is so much flavor in these tomatoes.

I added sausage and meatballs to my sauce to use with mezze penne pasta, but you can use the sauce to go with other pastas and meats as well.





Ingredients
2 - Tablespoons Extra Virgin Olive Oil
3 - large cloves Garlic
1 - 32 ounce can Cento Peeled Tomatoes
1 - 12 ounce can Cento Tomato Paste
2 - 8 Ounce cans Cento Tomato Sauce 1
/4 - cup Baby Portabella Mushrooms - optional
1 - Medium size sweet onion chopped and diced
1/4 - cup red wine
1/2 - teaspoon Dry Oregano
Fresh Basil Fresh
Parsley finely chopped

In a large pot with a good bottom, add the olive oil over a medium high heat. First add the onions and then the garlic and get them good and sweaty. When the onions caramelize a bit, add the wine, loosen up any bits on the bottom of the pot and then add the mushrooms. To this add the peeled tomatoes, paste and sauce, I use a potato masher to macerate the tomatoes into the sauce. Stir in water from the tomato sauce cans and swish the can to get all the residue from the sides. Stir sauce and let reduce until nice and thick. Add pasta's or pour over meats like chicken, veal or meatballs.

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A Visit to H-Mart

Formally known as Han Au Reum, H-Mart, is my go-to market for Asian food stuff. Technically H-Mart is Korean-owned, market, variety store and with stores sprinkled throughout the country (US). The store in my neck of the woods is off Cheltenham Avenue, in Elkins Park, Pennsylvania.

As far as Asian markets go, H-Mart is by far one of the cleanest in terms of overall presentation. The store I use is not real large by American standards, but it is big enough for my needs.

Their fresh produce section, saves me a visit to Chinatown in the city to get certain kinds of vegetables like, Taiwanese Bok Choy or Watercress. I also get my Shiitake mushrooms here, but the big bonus is the prices at H-mart are very the best for asian food stuff like sauces.

If you like to choose from a huge variety of sesame oils, soy, BBQ, Hoisin, Oyster, Tonkatsu, teriyaki, Kalbi, or other sauces, the aisle here are well stocked. They also carry a nice selection of asian style snacks (no crack seed), like shrimp chips, Iso peanuts and mochi. There's a nice selection of fresh noodles for your lo mein, udon or clear rice noodles, along with wonton wrappers.

Needless to say, the there's a long refrigerator full of fresh made kim chee and other Korean pickled specialties. There's always a good supply of marinated short ribs, beef rib eye, spicy pork and spicy chicken on hand, and if you show up later in the day, these items will often be marked down for quick sale.

There's a fairly good fresh seafood section, although not huge, the mongers are happy to clean or filet your red snapper selection. They maintain a nice clean selection of daily catches, including crabs and other shell fish, scallops, oysters and so on. I like their shrimp selection and go there for the 16-20 tiger shrimp, usually around $6 a pound, unpeeled. They also have a sushi department that prepares fresh daily trays of quality sushi and sashimi selections. Or, if you prefer, you can buy cuts of sushi grade fish to slice and prepare yourself.

Of course no Asian market would be worth it's salt if it didn't have a large selection of dry noodles soups and rice. At H-Mart, you can pretty much whatever type of Asian noodle you like from buck wheat sobas and udons to egg noodles, rice noodles and vermicelli.

It's always interesting to browse the frozen food section and see all the variety of foods available including Kamaboko, crab legs, shrimp, abalone or prepared foods like shumai, dumblings even selection of bao's.

You can also get a rice cooker or table top barbeque grill for your Kalbi or Bulgogi. I got a nice set of stainless steel chop sticks along with other great kitchen gadgets. A selection of pots, stoneware, tea sets and tableware rounds out the small home and kitchen section.

Sure there are other Asian markets around, and there's always Chinatown, but with H-Mart, you can pretty much cover the bases in one convenient stop.

H-Mart
7820 Old York Road
Elkins Park, PA 19027
215.782.1801
www.hmart.com

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Qdoba Mexican Grill

Recently a Qdoba Mexican Grill, was installed in a local plaza/mall which got the better of my curiosity. I had actually never heard of one before but I assumed it was a franchise operation, just based on the way it looked from the outside. It wrecks of fast food with a twist, more expensive. The real question was, how's the food.

Upon entering the restaurant, I was struck by the utter simplicity and almost cafeteria style atmosphere. The place was clean and modern in design, brightly lit and somewhat plain. As you come in you are ushered along by a wall that divides the order line from the dinning room. The menu is posted above the prep area, but as you come in, there are racks that hold menus and other printed material that you can look over before you order.

I don't usually like places like this because I feel rushed to place my order before I fully understand the menu. Maybe it's just me, but I want to know what each item comes with before I place my order.

As it turned out, I still wasn't fully sure what I was getting, all the way till the point of having to pay for it. I watched as the pleasant young lady, who took my order began to prepare the meal. I got there a little late, so my original order (Fire-grilled red onions and bell peppers with their tangy Ranchera sauce) could not be completed because they no longer had the essential ingredients. By the time I got there they were no longer really cooking anything, so the kitchen and grill area was pretty inactive. They were happy to substitute another item for the original, but I declined. Instead, I ordered a pulled pork burrito.

As you move along the glass counter, the preparer ask what ingredients you prefer to along with pulled pork, such as your choice of black or pinto beans to be wrapped in a large flour tortilla. Their burritos come with rice and beans as a part of the burrito selection of various meats (Chicken, beef or pork), you can add cheese, sour cream or guacamole and an assortment of sauces including pico de gallo, salsa, salsa verde and even mango salsa.

Behind the glass counter, rows of pans holding the various ingredients are ready to prepare your choice of their burrito specials, tacos, quesadillas, salads and soups.

If you visit their site, you can see they are a pretty slick organization with a good story line and premise. But at the end of the day, they are another Baja Fresh or other "Mexican" styled upscale fast-food restaurant chain. For me, although the food didn't taste bad or anything is just a bit too antiseptic and patented for my taste, and doesn't give me any sense of real Mexican food.

Qdoba
They are pretty much all across the country,
the one nearest me is at:

261 Old York Road

Jenkintown, PA 19046

p: 215-887-2341
www.qdoba.com

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Grilled Chicken with Chimichurri Sauce and Spanish Rice

The other day I had the urge to make a couple of things, one was s dish using Chimichurri as a sauce and, my version of Spanish rice to share with my Latino friends.

The Spanish Rice
I wanted to try a quickie recipe version I'd seen somewhere online. Any way, a quick trip to the market to get the ingredients that I wanted to use, which included Chorizo, and black beans for the rice and nice fresh bunch of parsely for the Chimichurri sauce. Before preparing the veggies for the dish, I made two cups of arroz. (This is the quickie version of the Spanish rice, where presumably you've already made rice and have left overs from the night before.) Starting with a mirepoix of celery, onions and peppers (red and green) getting them wilted and seasoned, I added the chorizo to the mix which I had also cooked and diced earlier. To this mixture, I added one (12oz.) can of zesty diced tomatoes with peppers and an 8oz can of tomato sauce.At this point I also added the black beans, rinsed and drained. I let this reduce for about 5 minutes an added the cooked rice to this mix, stirred well and incorporated into the tomato sauce. I reduced the heat and let the rice absorb the sauce

The Chimichurri Sauce
Since I do not have a food processor, this sauce is all manually chopped, and maybe a bit coarse for some but for me, I like the added texture. Chopping a bunch of parsley as finely as I had the patience for, I added three good sized cloves of freshly peeled garlic, also chopped as finely as I could, along with quarter of a Vidalia onion. To this I slowly added a quarter cup of extra virgin olive oil and about two tablespoons of red wine vinegar. Whisked together with a half a lemon squeezed, and seasoned with rock salt and coarse black pepper, viola! my version of Chimichurri Sauce.

I seasoned the four chicken breast on both sides with a mixture of salt, pepper, chili powder, a mixture of herbs and slathered them with a coating of the Cimichurri sauce before grilling. Came out pretty well, at least I enjoyed it.

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Reading Terminal Market, Philadelphia

For any one visiting Philadelphia, the Reading Terminal Market should certainly be on their itinerary. And for locals, regular visits should be on the list of to-do's. The historic market is definitely gastronomic bazaar, providing visitors with a plethora of fresh foods, dairy products, meats, fruits and vegetables as well as homemade crafts, gifts and clothing. The terminal really comes alive especially at the height of the lunch hour any day of the week.

There literally is something for everyone at this bustling terminal of activity, from fresh baked goods and candies, to just about every ethnic variety of foods. It's almost a multi-day excursion to fully appreciate the sheer variety of foods available at this special marketplace. You can, as I often do, shop for groceries of fresh meats, fish, cheeses and great produce from local farmers, and squeeze a meal in there too.

I especially love taking advantage of the fresh produce, and going through rows of overflowing fruits and vegetables. With a wide selection of potatoes and other root vegetables and greens, you better have your list in order when you get here or you'll be stuffing your basket with stuff you can't resist.

There are several vendors that specialize in fresh meats, and even just poultry. I love to stroll along the cases and see all the various cuts of meat. One shop specializes in sausages, and another with pork products, while another showcases turkey. It's fascinating just watching people shopping and looking. There are at least three vendors selling a wide selection of fresh sea food, one with a large section just for crab and lobster. I always eye ball the large sea scallops but have yet to make a actual purchase. While there is a wide selection of fresh quality seafood, don't expect bargin basement prices.

If you prefer your food prepared, there's everything from Chinese and Japanese to Mexican, Pizza, Mid Eastern, Greek, Deli's, Fried and BBQ chicken, Pennsylvania Dutch bakers, even Bassets ice cream to tickle your tonsils. One of my favorites is Hershel's East Side Deli, they specialize in extraordinarily delicious corned beef, pastrami and brisket of beef sandwiches. But I'll save a full story of this place for later, you'll see. If you really can't decide what you want to eat, there is also a buffet that offers a large fresh veggie section along with your all your favorite buffet dishes. You're going to want to get here early if you want to get a good place in the dinning area to sit and eat, this place goes crazy for noon on.

There's a candy store that you have to get a number to place you order it's that popular. They sell just about every kind of candy and truffle you can imagine. There are other shops catering to your confectionery sweet tooth, including cookies and other tempting baked goods of pies, tortes, cakes and breads.

There's a whole backside story and history to this place and it's significance to Philadelphia, but I won't go into here. Just be prepared nearly overwhelm your senses when you get here.

If you are lucky and depending on what time of day you visit, there may be metered street parking available. Other wise there are many parking lot close by. Located across the street from the Philadelphia Convention Center.

Reading Terminal Market
51 North 12th Street
Philadelphia, PA 19107-2954
(215) 922-2317

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Picanha Brazilian Grill

On a warm summer's eve, a group of friends ventured to dine at a well-known spot in Northeast Philly. The place I'm referring to is the local Brazilian, restaurant Picanha Brazilian Grill, on Castor Avenue. I'd heard good things about this place and was anxious to try out the spot that had garnered favorable reviews by many past visitors.

This restaurant has been compared to the more upscale "Fogo de Chao" in center city Philadelphia, but the ambience is not as integral to experience nor is the price. That said, Picanha is a restaurant that is serious about grilled meat. While the buffet is not spectacular, it is a prefect support system for the specialty.

The salad bar was nicely lit and greens looked nice and tasted fresh as well as the selection of fruits, although the pickings were slim with respect to vegetables. There was a nice tomato salad that I enjoyed, and slightly pickled, roasted beets that were also tasty.

You have to know how to pace yourself in a place Picanha, because you are immediately tempted to load up at the salad bar and buffet before the main meat dishes are served (if you opted to go with the all-you-can-eat option). Once you fill your initial plate with the selection of rice, potatoes, noodles and other side dishes including braised beef and roast pork, the meat man brings out the grilled meats.

The meat is brought out on larger skewers that they actually cook the meat on over a rotisserie type grill. The server carries a metal bowl to catch the dripping under the hot meat skewers and expertly slices off the meat onto the waiting platter on the table. With a small tong, or your fork if you're not fussy, partake of the nicely seasoned meat. On this night, our server brought us a nice selection of meats including a sausage or Chorizo, top sirloin, beef ribs, skirt steak, chicken wrapped in bacon, roast beef, and more sirloin steak. Needless to say we got our fill of meat.

I enjoyed just about everything that was served, although my friend Willi said that after a while they seemed to taste the same. I think the roast beef was flavored just right with the right amount of seasoning. I got the outside portion of the sirloin which was very well seasoned, albeit a bit more well done than I prefer.

All in all it was a nice change from typical restaurant fair, the price was a bit steep but for all you can eat I think it was well worth it, and considering $21.99 is half the price of other well-known Brazilian grill in Philly, I'm not complaining. Picanha is a BYOB, but they also serve a nice variety of fruit juices and other beverages.

If by some miracle you have enough room left over to the indulge in dessert, they display a wonderful array of cakes and an assortment of desserts that any sweet lover would enjoy. From flan to rice pudding, lemon cake and a Brazilian chocolate cake, a fine looking white pineapple cake and coconut cake. Take a slice home to preserve the memory.

While I don't think Picanha Brazilian Grill will win huge points for presentation, decor and flair, they score high in my book for flavor and taste.

Picahna Brazillian Grill

6501 Castor Ave
Philadelphia, PA 19149

(215) 743-4647

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Visiting Dettera

A few weeks ago, I went with friend Chef, Steve Waxman and his lovely wife Claire, to visit Chef Groff, at the new restaurant Dettera, that opened recently in Ambler, Pennsylvania. Owner and builder Frank Lutter, did a wonderful job revamping and re-invigorating this old two story building. A subtle but warming feature welcomes as you enter the vestibule to the restaurant in the form of a half round vaulted, barrow ceiling with shadowbox lighting and a very interesting chandlelier washes the red brick walls with a warm glow, a hint of the flavor within the main dining room.

Wood is abundent throughout adding a sense of luxury and quality. Above the bar, the open air space reveals a wonderful cellar like display of a collection wines than cab be seen through a wonderfully swooshy balcony. The second floor offers a spacious dinning room where guest wont feel crowded. On the night I visited Dettera, it was festive and lively and there was is a sense of pride in this place you can feel.

Back in the well-lite kitchen, Chef Groff was working his magic and building fabulous pizzas that are finished in the wood-burning oven. Needless to say the three pies I sampled were devine. One of the pies had a different twist, a dessert type pie that was like an traditional apple pie, definitely different.

All in all, I thoroughly enjoyed my short visit to Dettera and am certain I will return to try a more main course selection offered by master Chef Groff. I'll keep you posted.


Dettera Restaurant & Wine Bar

129 E. Butler Ave, Ambler, PA 19002

Ph: 215.643.0111

www.dettera.com

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Stuffed Pork Chops

Who doesn't love stuffed pork chops? Oh well, I'm sure they are out there, but for for those who love the pork like me, you may want to try this recipe. Obviously, what determines how well a stuffed pork chop turns out is the stuffing. There are many kinds of stuffing you can make to fill a thick center cut pork chop, this recipe uses, mushrooms and sausage as main feature. I top if off by making a creamy mushroom sauce, using the fond from skillet used to brown the chops.

The stuffing in this case is pretty straight forward, I used Shitake's because I am partial to them, but you can use your favorite. I chopped the mushrooms pretty fine and sauteed them with the sausage without the casing in a pan along with the onions and celery. After the sausage is nice and brown, I added a bit of white wine to get everything off the pan bottom. Then I added the bread cubes and herbs along with chicken stock. You have to taste this and season it as you go along. If doesn't taste good now, it won't taste an better later. After you get the stuffing to a nice consistency not too dry , not too wet, you can set is aside while you prepare the chops.

I started with a whole pork loin, so I could decide how thick to cut the chops. I made my chops about a inch and quarter, thick enough so I could make a nice deep slit in the meat. I cut a slit in the chop to make a pocket for the stuffing and filled it with mushroom mixture. In a separate shallow bowl, I dipped the chops in a egg bath and then in to seasoned bread crumbs. On a medium high heat, place the chops in a skillet with a tablespoon or two of olive oil and give it a good browning on all sides. After about 6 to 8 minutes, place the chops in a lightly greased pan and and place in the oven 350º for about 45 minutes, According to the US Food and Drug Administration they suggest that cooked pork should reach an internal temperature of 71 °C (160 °F).

To make the sauce, heat the skillet used to brown the chops, add some olive oil and onions. Sautee the onions until they are translucent and tender, then add the wine. Season to taste as you add the chicken stock and cream or half and half. Simmer and reduce the mixture until its got a nice thick smooth consistency.

Ingredients

• 4 - Thick/double cut Center cut pork chops
• 1/2 - cup seasoned bread crumbs
• Pinch - Salt
• Pinch - Pepper
• 2 - Tablespoons Olive Oil

• Stuffing:
• 1/2 - cup bread cubes - 1/2 inch
• 1/4 - cup mushrooms Baby Portabella, Shitake - chopped fine
• 1 1/4 - onion - chopped fine
• 1 - Celery Stalk - chopped fine
• 4-6 -Ounces italian or other sausage - wrap/skin removed
• 1 - stalk scallion
• 1/4 - cup white wine
• 1/4 - chicken stock
• 1 - Teaspoon Soy Sauce or Worcestershire Sauce
• 1/2 - Teaspoon Parsley
• 1/2 - Teaspoon thyme
• 1/2 - Dry Basil
• Salt and Pepper to taste
• 
  
• Sauce:
• 1/4 - Onion
• 1/4 - Cup sliced Mushrooms
• 1 - Tablespoon Olive Oil
• 1/4 - Cup White Wine
• 1/2 - Cup Chicken Stock
• 1/2 - Milk - Optional: Cream, Half and Half or I used 1% low fat milk
• 1 - Pinch salt

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I love Oyako Don

In Japanese, "oya" means parent, and "ko" means child. Oyako-don, quite literally, then, is "parents and children served over steamed rice". I think of it as Japanese fast food, or comfort food, whenever I remember, I love to whip a hot bowl of Oyako Don, especially if I have rice left over from the previous night. I like my Oyako a little more well done than perhaps traditionally served. I don't mean dry, but more done than the soupier tradition. In my version I also add mushroom and tofu. Ingredients for one serving: (one good sized bowl)

• 1 - Boneless Chicken Breast
• 1/4 Onion - julienne
• 2 - eggs - whisked
• 1 - clove garlic 2 Ounces cubed tofu
• 1/4 Cup Shitake mushroom
• 1 - Tablespoon Seasame oil
• 2 - Teaspoon Shoyu
• 1 - Teaspoon White Wine Vinegar
• 2 - Teaspoon sugar
• 1/2 Teaspoon powdered ginger
• 1/2 Teaspoon salt

There may seem to be a lot of ingredients but it's actually a really fast dish to prepare. Preparing the ingredients takes the longest but if you do it in advance, cooking goes quick. I Start with a large skillet add the Sesame oil (I used red chili sesame oil to add a little kick). First saute the onions add the crushed and chopped garlic clove until tender. Season with a little salt, add the chicken, then add the shoyu, sugar, ginger and white wine vinegar, simmer the chicken until nearly done, add the tofu. Finally, add the egg careful not to stir too much, roll it around the skillet until cooked or the eggs tightened to your taste. Slide the mixture over bowl of hot steaming rice and Viola! I like to finish with a sprinkling of chopped scallion or chives.

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My Goulash

I used to love to make this dish when I was kid, I'm not sure we got around to calling it a "Goulash", in that it doesn't really resemble the original Hungarian dish known as Goulash. Except for maybe that it is somewhat Stew like. I like it because it is so easy to make and for the simple ingredients. I substitute a condensed cream of mushroom soup instead of making a roux, which gives a thick, rich texture and great flavor.

• 1.5 - Lbs Ground Beef, Pork or Veal
• 1 - Condensed Mushroom Soup
• 1/2 - Cup Milk or Chicken Stock
• 1/4 - Cup White Wine
• 1 - Onion - diced
  
• 1 - Large Potato - cubed
• 1 - Med Size Carrot
• 1/2 - Bell Pepper
• 1/2 - Cup Green Peas
• 1 - Stalk Celery
• 1/2 - Tablespoon Salt
• 1/2 - Tablespoon Coarse Black Pepper
• 1-2 - Garlic Cloves chopped fine
• 1 - Teaspoon Paprika
• 1/2 - Teaspoon Dry Thyme
• 1/2 - Teaspoon Cumin

Sauté the onions, celery, carrots and peppers until just tender, add the ground meat and brown, salt and pepper add the garlic. I add the white wine at this point. Season with the thyme, paprika and cumin and simmer so all the ingredients blend. Add the mushroom soup and milk or stock, reduce for 20 minutes. Pour over Pasta, Risotto, Scalloped Potatoes or Rice. To Garnish add a dollop of sour cream and chopped chive or scallions.


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Chocolate Mascarpone Chocolate Cake

So back in February, around Valentine's Day, I decided I wanted to make a chocolate cake. Now, I'm not really a baker, but I do love baked foods like cakes, pies and pastries (all the stuff that's not really good for you). So back to the cake. When I was growing up in Hawaii, there was this wonderful bakery known as Kapiolani Bakery and they made these incredible chocolate cakes, one known as Dobash cake. I was inspired by this local island favorite, even though it is not really the same kind of cake I made.

I started with a box cake because, frankly I lacked confidence in my baking skills to pull this off from scratch. So using a Duncan Hines "Super Moist" Chocolate cake mix, I stayed pretty true to the box instructions and baked two 8" round layers. The interesting part of this cake is in the icing.I started with chocolate Tiramisu mascarpone cheese, and added dark chocolate from Ghiradelli and two tablespoons of seedless raspberry jelly. Assembled the two halves and iced the cake topping it with a shredded dark chocolate and a raspberry. Came out pretty tasty and light.

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Valentine's Day Dinner at Trax Cafe

A memorable night, that's we hoped people would go away with this year. Along with a great Valentine's Day meal from Trax Restaurant and Cafe. Judging by the number of diners that came out to celebrate at Trax, I'd have to say it was a good night. The Filet Mignon seemed to be most popular, but the special Prix Fixe menu had enough variety to satisfy demands of most couples. Chef Waxman, Dudney Reynolds and Tom Groff were kept busy getting the delicious food flowing to the filled dinning room.
The Lamb Chops have been a long time favorite and signature dish of Trax, but the Grilled Salmon, succulent Duck (a favorite of mine), and the Scallops with Risotto proved equally crowd pleasing.
There was enough foreplay to tease the pallet and get juices flowing with choice of Crab Mornay, Lobster Ravioli, Lobster soup taster or a nice selection of salads from traditional Caesar to fresh Mozzarella with roasted peppers or roasted Beets and Goat Cheese Timbale.
Diner's were finally treated to a sweet array of tempting desserts, which included two huge strawberries dipped a rich chocolate bath surrounded by coconut macaroons, lemon tarts, chocolate truffles and almond biscotti.

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My Seafood Chowder

Every once in a while I get an urge for a thick, rich chowder. I am particularly into corn chowders, and while I'm at it why not make it a chicken. or better yet a seafood chowder. I've made this seafood chowder with great success a few times and I'm always willing to expand envelope and try new and different ingredients. The following recipe is relatively simple and the ingredients are usually available in most markets. You can mix it up if you have a good seafood monger or supplier, try adding scallops and or calamari or squid.

But this recipe will give you a nice rich chunky chowder where you won't have to search for tender seafood morsels to fill your senses. This concoction will easily serve 4 to 5 people.

I start with a about a half pound of raw shrimp, I like to get the easy peel, the shell is already cracked open and it easy to pluck the shrimp out (I take off the tails, you don't have to). Fi you have time, you can place the shells in a pot of water, season, add chopped onions and celery and boil it to make a stock base.

Using a nice sized 6-8 quart pot with a good bottom, get the bacon going then, sear and brown the shrimp, but not cooking it all the way through. Since the shrimp will go back in later you don't want to over cook it or they'll get tough. Remove the shrimp, and drain most of the bacon fat, add the carrots, celery, bell pepper and onions, season and cook until nice tender. I like to add the clams, crab, seafood mix and jalapeno pepper at this point, be sure to season as you go. You could deglaze with a hal cup of a nice white wine (Chardonnay) to add a little complexity. You can start to add the wet ingredients at this point with the stock, half and half and condensed milk. Add the potatos and corn. Mix the corn starch with a water and add to the mix. Bring the chowder to a boil, then reduce heat and let simmer and reduce for about an hour and half.

1/2 Lb Shrimp 21-26
1 Can Clams
1 8oz. Can Crab meat (claw, lump, back fin whatever you prefer)
1/4 Lb imitation crab meat
3 Slices bacon chopped to 1 in. sq
2 Stalks Celery
1 Onion
1 Carrot
1/2 Bell Pepper
1/2 Jalapeno pepper
1/2 Teaspoon dill
Chopped parsely for garnish
1 Red Potatoe
1 Can Green Giant Niblets
1 Can condensed milk
1 Pint half & half
2 cups seafood or chicken stock
Seasoned Salt
Coarse Black Pepper
2 Tablespoons corn starch

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Trax Restaurant & Cafe

On a cool, Thursday afternoon in January, I paid a visit to my good friend and chef, Steve Waxman at his restaurant, Trax Restaurant and Cafe in Ambler Pennsylvania. I had meant to take my camera, but I was running a little late so I forgot. As it turns out another friend, and celebrated chef was also there, Tom Groff. I've spent many hours in the Trax kitchen, talking, eating, sipping wine and helping get the plates out all nice, pretty and hot. This time Tom was gracious enough to share a few bottles of his rare vintage wines from his private collection with us, including Jamaican Chef, extraordinaire, Dudney Renolds. If you stay in touch here, you will see many more references to Steve Waxman and Trax Restaurant and Cafe. I will share with you some of the dishes he's prepared and places and events Steve's attended.

Trax Restaurant & Cafe
At The Old Ambler Train Station
27 W. Butler Pike | Ambler, PA 19002
215.591.9777
www.traxcafe.com

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Hawaiian Fish Dishes

If you've ever been to a real Hawaiian Luau, you know that the food is King, along with the music and entertainment and fanfare of the event. One of the classic dishes served at Luau's is Lomi Lomi Salmon, with it beautiful color and wonderful taste it is also one of the stand-out dishes of any luau. The words lomi lomi means to rub or massage in Hawaiian, and in context to this dish, it describes how the dish is prepared. I am not sure why and often wondered how salmon came to be the fish of choice in this dish as I am pretty sure salmon is NOT an indigenous fish of Hawaii. Oddly enough, tomatoes another key ingredient in Lomi Salmon, while grown there, are also not indigenous to Hawaii leading me to believe that this dish is a concoction developed well after Captain Cook arrived, and is essentially a modern dish. I suspect whalers coming from the Pacific Northwest introduced the fish as late as early the 1800's.

Any way, a significant part of the process involves salting the salmon, using traditional Hawaiian sea salt, the fish is rubbed and the salt massaged into the fish. Let the salted salmon sit overnight and rinse thoroughly with cold water. All the lomi lomi salmon I've ever had were pretty salty, so you can adjust it to moderate, especially if you're trying to reduce salt intake and a healthier heart.

It'd be great to add a couple of nice juicy Maui tomatoes and a sweet onion, but any nice tomatoe and sweet onion will do. dice all to around the same size bits and mix it all together with your hands, remember, massage...gently. You could add a little pepper and some scallions chopped fine. This dish is traditionally served cold or chilled, taste better that way.

For a twist, you could add some sweet yellow and red bell peppers or even a papaya, diced.

In the dish show here, I've also included a Poke - Aku type fish dish, pronounced Poe-kee or Poe-key my way because I do not have access to Limu, a type of Hawaiian seaweed. Aku is tuna in Hawaiian, and this particular variety is yellowfin.

I also made a more traditional seafood salad with crab meat and shrimp, with thinly sliced cucumbers, parsley and a splash of white wine vinegar and spoon full of light mayonaise.

The combination of the three dishes were a delight to my palette and I enjoyed it very much.

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