schtoop me !!
Well it took a while but my plane arrived safely in syracuse on monday and robert dropped me off at the house that afternoon, but I finally arrived home today on thursday. my soul did not arrive here at the same time as my body, it had been lost in transit from paradise to here, but it finally got here. after chatting for some time with two very special people in my life I came to realize, this is where I belong, in the bosum of my friends and family, not on some exotic sunny isle where my mind and wits were so apt to fly from my control. I can be happy where ever I land if I keep the secret loves close to me and open myself up to them. If I can love so far away. I can receive love from far away too. and frankly my dears(I always wanted to say that) I know you love me. I am sorry I have not always remembered it when the comfort of knowing would have made me hurt less, but I do know it and i want to make sure that you know i love you guys just as much. I may not always be there to hold your hands when needed, but I will always be in your hearts as you are in mine.
tonight I had a tough decision to make. i have a favorite eatery where the cook can and does make anything i want as long as i can describe it correctly. I also have a favorite eatery whose food is soo good that i was going to have them ship my favorite dish to the owner of my romantic getaway in hilo. this is something that can be done, as I had them ship me the same dish when i was there. I wanted to share it with someone special and it arrived fedex the next day close enough to dinner time that i was starting to sweat whether it would arrive on time.
it arrived in time, proving once and for all that I could and would move mountains to please someone. I had been traveling all over hilo trying to find her favorite wine and found it, it is too bad that the proper wine was a red and her favorite a Chardonay. actually it went together pretty well as the pasta sauce was a vodka sauce and not a tomato marinara.
anyway I had to make the choice between restruaunts. i decided to go with a take out order of vodka rigis because having someone else cook it would have denied me the pleasure of having done the cooking of my new favorite dish myself. the cook can try it next time. I really want to be able to tell him exactly how to make the wild brown rice risotto, without leaving any judgement calls (except when to add the stock as the rice cooks) to the cook. why do you ask cant I do that now, because in hawaii. it came out perfect by accident. I just imagines how good the wild brown rice would taste risotto style, i tried to make it that way in a pan and because it was not plumping up the way it should there, i threw it into a rice cooker to finish the job, and it worked. well that is not the way it is supposed to be cooked, so I am determined to figure out how to finish it properly in the pan. plus I am not so sure he might not have one of those ''oh it would be so much better if I added this'' attitudes which would hurt mr horribly if his idea was better than mine. so I will shop for everything this weekend in syracuse. i nnedwild brown rice 56 ounces of chicken broth. pine nuts. macadamia nuts and oil,pink oyster mushrooms ( thank god for wegmanssupermarkets). thats the tried and true. for what I am sure will be the utltimate touch I will add a hint of chardonay while cooking and asparagus and pineapple pieces to the almost finished rice. whew-oooo break the mouth as they say in the islands. I also thought that some maple cured bacon crumbles as garni might add a hint of ecstasy to the whole thing?? whats the consensus ? crumbles or no crumbles ??
I hit enter and the page dissappeared i thought i lost this whole post, but i got it back so I am interpretting that as a sign that it is not finished.
so here is the step by step instruction for risotto ala hilo-geo with seared cocunut macadamia nut crusted ahi.
1) set out the tuna on a plate and sprinkle with pepper and a touch of ginger juice. if you have fresh ginger it is okay to grate a little on top but not too much! ahi is very mild tasting to start with.
2)crush and chop two cloves of garlic and a womans handful of plain roasted macadamia nuts.put 52 ounces pf chicken broth in a saucepanand bring to just under a boil. keep warm
chop one cup[ of fresh pink oyster mushrooms into 1/4 inch pieces. dont chop too small or you wont be able to taste them. do the same to one small new york state bold onion, actally any onion is okay as long as it is not a sweet onion or a spanish onion. it should taste like an onion
3)in a nine inch skillet heat to saute temp 4 tblespns of macadamia nut oil option add 1 ounce (shot) of chardonay to oil.
4)after chardonay has stopped frothing saute the onions, garlic and mushrooms until onions just start to turn clear. do not burn the garlic or fry the mushrooms.
5) drain off the oil through a sieve and set aside the results. return wiped (not rinsed) pan to heat and brown 1/2 cup chopped coconut, and the chopped nutsokay to get a little careless here just dont burn it. you should be able to smell the garlic under the smell of the roasted coconut. save the coconut.
6)in a 12 inch heated skillet return the onion,nut and 1/2 the oil mix to mendium heat. when the mixture starts to sizzle add 1 cup wild brown rice and mix thouroughly.
7) saute for two minutes,while constantly stirring. do not bring to a full fry, thats when rice will pop like corn.
8) add 1 cup of broth and turn heat to begin a boil. keep stirring,as broth boils down keep adding warm broth untill it is almost gone. this takes a while,
9) scrape the coconut cruimples andnuts into a dish and using this smaller skillet heat it up and sear the ahi this is quick dont cook the ahi through, as it is served very rare. if you are lucky because it takes practice the ahi will brown quickly. flip and sear the other side, okay to add a couple drops of ginger at this point. if you are doing two pieces of ahi sprinkle 1/2 the coconut/macnut crumbles on top. save remainder for second piece
10) this is the guessing part !! by this time the broth has probably boiled down in the risotto, add the last cup of brothand asparagus to the mixreduce heat and cover. start watching carefully.at this point if you are chicken toss the risooto mixture into your rice cooker and let it finish the job, but only if you are a spineless chicken.
11 start second piece of ahi same as first, it should finish up same time as rice cooker does. if you were not a wimp the covered saucepan risotto should be about perfect taste it and remember wild rice is chewier. if it is not done it is your fault and you dont deserve to eat it, but you can add a little hot water (very little) and return to heat.
12) turn off all the heat and serve, people who like chinese takeout rather than family style can add a little bit of pineapple chunks to top of risotto, barbarians can mix it in.
13) eat it, you worked for it, and deserve it. if it came out right you will know because the following thought will cross your mind... so what if i did not get laid, this food is worth it. if you are a guy, remember that is what she is thinking. if you were a gal and you did get laid, you were not following directions so you get stuck with dishes
AND GALS, REMBER I SPENT ALL THIS TIME VIRTUALLY COOKING THIS DISH AND I did not even virtualy get laid.
tonight I had a tough decision to make. i have a favorite eatery where the cook can and does make anything i want as long as i can describe it correctly. I also have a favorite eatery whose food is soo good that i was going to have them ship my favorite dish to the owner of my romantic getaway in hilo. this is something that can be done, as I had them ship me the same dish when i was there. I wanted to share it with someone special and it arrived fedex the next day close enough to dinner time that i was starting to sweat whether it would arrive on time.
it arrived in time, proving once and for all that I could and would move mountains to please someone. I had been traveling all over hilo trying to find her favorite wine and found it, it is too bad that the proper wine was a red and her favorite a Chardonay. actually it went together pretty well as the pasta sauce was a vodka sauce and not a tomato marinara.
anyway I had to make the choice between restruaunts. i decided to go with a take out order of vodka rigis because having someone else cook it would have denied me the pleasure of having done the cooking of my new favorite dish myself. the cook can try it next time. I really want to be able to tell him exactly how to make the wild brown rice risotto, without leaving any judgement calls (except when to add the stock as the rice cooks) to the cook. why do you ask cant I do that now, because in hawaii. it came out perfect by accident. I just imagines how good the wild brown rice would taste risotto style, i tried to make it that way in a pan and because it was not plumping up the way it should there, i threw it into a rice cooker to finish the job, and it worked. well that is not the way it is supposed to be cooked, so I am determined to figure out how to finish it properly in the pan. plus I am not so sure he might not have one of those ''oh it would be so much better if I added this'' attitudes which would hurt mr horribly if his idea was better than mine. so I will shop for everything this weekend in syracuse. i nnedwild brown rice 56 ounces of chicken broth. pine nuts. macadamia nuts and oil,pink oyster mushrooms ( thank god for wegmanssupermarkets). thats the tried and true. for what I am sure will be the utltimate touch I will add a hint of chardonay while cooking and asparagus and pineapple pieces to the almost finished rice. whew-oooo break the mouth as they say in the islands. I also thought that some maple cured bacon crumbles as garni might add a hint of ecstasy to the whole thing?? whats the consensus ? crumbles or no crumbles ??
I hit enter and the page dissappeared i thought i lost this whole post, but i got it back so I am interpretting that as a sign that it is not finished.
so here is the step by step instruction for risotto ala hilo-geo with seared cocunut macadamia nut crusted ahi.
1) set out the tuna on a plate and sprinkle with pepper and a touch of ginger juice. if you have fresh ginger it is okay to grate a little on top but not too much! ahi is very mild tasting to start with.
2)crush and chop two cloves of garlic and a womans handful of plain roasted macadamia nuts.put 52 ounces pf chicken broth in a saucepanand bring to just under a boil. keep warm
chop one cup[ of fresh pink oyster mushrooms into 1/4 inch pieces. dont chop too small or you wont be able to taste them. do the same to one small new york state bold onion, actally any onion is okay as long as it is not a sweet onion or a spanish onion. it should taste like an onion
3)in a nine inch skillet heat to saute temp 4 tblespns of macadamia nut oil option add 1 ounce (shot) of chardonay to oil.
4)after chardonay has stopped frothing saute the onions, garlic and mushrooms until onions just start to turn clear. do not burn the garlic or fry the mushrooms.
5) drain off the oil through a sieve and set aside the results. return wiped (not rinsed) pan to heat and brown 1/2 cup chopped coconut, and the chopped nutsokay to get a little careless here just dont burn it. you should be able to smell the garlic under the smell of the roasted coconut. save the coconut.
6)in a 12 inch heated skillet return the onion,nut and 1/2 the oil mix to mendium heat. when the mixture starts to sizzle add 1 cup wild brown rice and mix thouroughly.
7) saute for two minutes,while constantly stirring. do not bring to a full fry, thats when rice will pop like corn.
8) add 1 cup of broth and turn heat to begin a boil. keep stirring,as broth boils down keep adding warm broth untill it is almost gone. this takes a while,
9) scrape the coconut cruimples andnuts into a dish and using this smaller skillet heat it up and sear the ahi this is quick dont cook the ahi through, as it is served very rare. if you are lucky because it takes practice the ahi will brown quickly. flip and sear the other side, okay to add a couple drops of ginger at this point. if you are doing two pieces of ahi sprinkle 1/2 the coconut/macnut crumbles on top. save remainder for second piece
10) this is the guessing part !! by this time the broth has probably boiled down in the risotto, add the last cup of brothand asparagus to the mixreduce heat and cover. start watching carefully.at this point if you are chicken toss the risooto mixture into your rice cooker and let it finish the job, but only if you are a spineless chicken.
11 start second piece of ahi same as first, it should finish up same time as rice cooker does. if you were not a wimp the covered saucepan risotto should be about perfect taste it and remember wild rice is chewier. if it is not done it is your fault and you dont deserve to eat it, but you can add a little hot water (very little) and return to heat.
12) turn off all the heat and serve, people who like chinese takeout rather than family style can add a little bit of pineapple chunks to top of risotto, barbarians can mix it in.
13) eat it, you worked for it, and deserve it. if it came out right you will know because the following thought will cross your mind... so what if i did not get laid, this food is worth it. if you are a guy, remember that is what she is thinking. if you were a gal and you did get laid, you were not following directions so you get stuck with dishes
AND GALS, REMBER I SPENT ALL THIS TIME VIRTUALLY COOKING THIS DISH AND I did not even virtualy get laid.