Zippy's Chili Recipe

Ok this is my take on it.  Look below for actual recipe.

Ingredients:

3-4 lbs Lean ground beef (more if you want meaty)
2 lbs Portuguese sausages
1 large Onion, chopped
2-4 large cloves garlic crushed and minced fine
2 C Celery, chopped
2 C Bell pepper, chopped
2 large can Kidney beans
2 large can tomato sauce
1-2 Tbsp tomato ketchup or paste
2-4 Tbsp Red wine
2 Bay leaves, ripped in quarters
1 tsp Chili powder (check the heat. More if you want it spicy)
1 Tbsp Chicken boullion powder or substitute with 1 can no salt canned chicken broth
1 tsp MSG (monsodium glutamate) optional but I don't use it.
1 Tbsp Sugar
1 Tbsp Oregano powder
1 Tbsp Paprika powder
1 Tbsp Cumin powder
1 Tbsp Ginger powder or fresh ginger root minced
Dash Worcestershire sauce to taste
Black pepper to taste
Hawaiian rock salt to taste.  Go easy with this.  :)
Purified water as needed

Garnish with:
Shredded cheese (pepperjack/cheddar blend)
Sliced green onions

Cooking Instructions:

Brown ground beef, drain oil and set aside. Saute sausage, add onions, garlic and veggies, spices, and other ingredients. Simmer for a few minutes.  Add water if needed if it gets dry. Add ground beef back to the pot, stir and simmer for about 30-45mins till meat and beans are tender.  Don't overcook the beans.  You can go vegetarian by omitting the meat.

Secret Ingredient: 

Just before serving, stir in 1-2 Tbsp Best Foods Mayonaise to soften and bring down the heat and tartness of the tomato sauce and chili powder.  More to taste.

Yields 6-8 servings or 1 big Hawaiian.

Serve with rice and mac salad.  Onolicious let's kaukau!!  :D

Enjoy!!  :D

Honolulu Star-Bulletin September 17, 1986 article!

Banh Mi (Vietnamese Baguette Sandwich)

Banh Mi, is a popular Vietnamese sandwich, usually made on a wheat and rice flour baguette bread. Inside are thinly sliced carrots, daikon, cucumbers, onions, cilantro, jalapeno peppers -- then filled with a variety of meat or tofu fillings (grilled pork, ham, head cheese, etc.)

There are many types of fillings that can be put into Banh Mi but the most popular version includes cucumbers, pickled carrots and daikon, onion, cilantro, pate, butter, roasted or grilled pork, Vietnamese sausage, ham.  The Banh Mi is a popular Vietnamese fast food because of its low price and delicious taste.  Banh mi are not your ordinary sandwiches; they’re crunchy, filled fusion baguettes, stuffed full of fresh, fragrant and tasty Vietnamese ingredients.  This popular street food originated after French settlers first introduced bread to Vietnam back in the late 18th century.  But as the years progressed and the French rule eventually ended, the Vietnamese began to introduce their own fragrant and spicy flavors, including marinated grilled meats, pickled vegetables, fresh herbs and lots of chili peppers.

Ingredients:

1/2 cup shredded carrot

1/2 cup grated peeled daikon radish

1 tablespoon cider vinegar

2 teaspoons sugar

1/4 teaspoon kosher salt

3 tablespoons chili garlic sauce (such as Lee Kum Kee)

1 1/2 teaspoons sugar

1 (1-pound) pork tenderloin, trimmed

Cooking spray

1/2 teaspoon salt

3 tablespoons fat-free mayonnaise

2 (20-inch) baguettes (about 8 1/2 ounces each)

16 thin cucumber slices (about 1 cucumber)

16 cilantro sprigs

1/4 cup thinly sliced green onions (about 2)

1 seeded and thinly sliced jalapeño pepper

Preparation:

1. Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.

2. Preheat oven to 400°.

3. Combine the chili garlic sauce and 1 1/2 teaspoons sugar; stir well. Place pork on the rack of a small roasting pan or broiler pan coated with cooking spray. Spread 2 tablespoons chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt. Bake at 400° for 20 minutes or until a thermometer registers 155° (slightly pink). Cool; cover the pork, and refrigerate.

4. Combine mayonnaise and remaining chili garlic sauce mixture; cover and refrigerate.

5. Cut each baguette horizontally, cutting to, but not through, other side using a serrated knife. Spread mayonnaise mixture evenly on cut sides of baguettes. Thinly slice pork; divide pork evenly between baguettes. Top evenly with carrot mixture. Arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with onions and jalapeño. Press top gently to close; cut each baguette into 4 equal servings.

In Hawaii there is a local Vietnamese bakery and restaurant named Ba-Le Sandwich and now a huge full scale bakery operation in Honolulu called La Tour.  My favorite type of banh mi is the pate and steamed pork version.  Lots of cilantro, jalapenos, sriracha, mayo, and hosin!  

My favorite pate and steamed pork!!  Heaven in baguette!!

Winnahz!!  I like kaukau!!  :D

Kamaboko (Japanese Fish Cake) & Crab Dip

Ingredients:

1 block Kamaboko (the pink and white one)
1 (8 oz) package of imitation crab meat
1 block cream cheese    
1/4 cup Mayonnaise
1/2 cup Green onions
Salt to taste
Black pepper to taste
1 box of Nabisco Ritz Crackers


Cooking Instructions:

Shred or chop the Kamaboko. Mix all 4 ingredients together.
Place all ingredients into a food processor and blend well, adding more mayonnaise if necessary to get the mixture to medium dip consistency.
Add salt or pepper to taste.

Serve on Ritz crackers, townhouse or rice crackers.

Best when eaten with either Ritz Crackers or Townhouse.

Not to mention a great filling for won tons!! which become none other than Crab Rangoon!!  :D

Enjoy and don't get addicted!!  LOL