Sunday, October 10, 2010

Hey! Italian Sandwich

What? A post so soon?  In the same month as another?  I know.  Unbelievable. Just call yourself lucky today!  It's 10/10/10 after all!

Rowdy found this place on YELP (which is our favorite thing ever these days to find reviews for restaurants near by) and we will be forever grateful.  I have been itch'n to go since we heard about it...and finally...we did just that.

Hey Paison!  located at 641 SW 152nd St. Burien, Wa 98166

I love you like a meatball loves marinara.  With garlic bread on the side.  And a slice of cheesecake for dessert.  Just say'n.

PROS:  So so many. The reviews are spot on.  Terrific meatball sandwich.  I am from the East coast and I absolutely loved coming here.  Homemade cheesecake in a glass case while meatball sauce drips down your chin can bring tears to a girl where I am from. Good tears, that is.

The sausage is shipped straight from New Jersey and I spotted a Dr. Brown's root beer in the fridge.  Huzzah.  I also heard that their Philly cheese steak is A*May* we'll have to check out the comparison to our newest Philly love next time we head over.

CONS:  They are only open until 6pm on weekdays and 7pm on weekends.  Kinda kills date night around here.  A lunch date with children, perhaps?  They actually provide FREE pasta for the kiddos for eat-in dining. I was lamenting about those hours since I basically work during them, but Rowdy cheered me up by saying that it must be amazing if they can afford to close down shop so early. He was right.

PS *I think there are a total of 4 come prepared to grab and go if you are in a rush.

PPS* My son had to run to the bathroom while we were there and took FOREVER (he didn't have a nap and we certainly paid for it that night.)  I left one last bite at the table and when I came back all the food was boxed and ready for take-out. last bite was no where to be found.  No one will admit who did it, either.  Let's just say I won't make the same mistake twice.

PPPS* The gal at the counter totally hit on Rowdy while I was away.  Marinara with a boost of self-esteem?  Could we get it to go, please?

Monday, October 4, 2010

Philly Cheese Steak, Anyone?

This place is awesome. 
 And I should know.
I'm from Pennsylvania, after all.

We made a quick jaunt to a part of town we have surprisingly never been to.  We knew it would be some good artery clogging stuff, but we have green smoothies daily and figured they might cancel some of the cheeseiness out, right?  Geez, I hope so.

Definitely head on over to The Original Philly's located at 3019 MLK Jr. Way South Seattle, WA 98144.

We ordered the original cheese steak, pepper cheese steak, and cheese fries which our kids gobbled up.  Even as take-out they were super steamy with hot thin steak and melted cheese.  Large sandwich portions so we had plenty of leftovers and it would be easy to share just one. 
It was also a bit hole-in-the-wall which is right up our ally, anyway. 
 (love the pun-intended imagery? funny, right?)

Although they really can't compete with the real deal from PA, it's a quick Seattle fix for sure. turns out that the owner IS from Philly.  A good sign, I think.

As an insanely huge bonus, they had Tastykakes which are a trip down memory lane for this Rowdy Girl.  Butterscotch Krimpet, please.  

YELP gave it 4 out of 5 stars, and we would have to agree.

Wednesday, September 15, 2010 DEAL!

hello 5 people who read this.

This week Rowdy and I heard about a killer deal on  Normally, they always have about 50% off.  But right NOW you can get, like, 70% off.  Basically, we got a bunch of $25 coupons for 4 bucks. must have done the math--we actually got ours at 83% off last week.  But 70% is still rock'n for you, right?

Can we say DATE NIGHT?

It's nationwide, people!

Here's how we did it.  Go to and browse what restaurants interest you.  Most have either $10 or $25 coupons for you to buy.  Remember to read the fine print though.  Usually when you get the $25 coupon for 10 bucks, you are required to spend $35-50 in the restaurant for that coupon to be validated. (Still, that's going to be tons off your bill.)

Here's where this awesome deal comes in.

When your cart is filled up with all the places you want to buy, type in SPORK for the promo code.  It's good until September 19th.

We literally paid only 40 bucks for (15) $25 coupons.  Let's add that up, shall we?  Uh-oh...I don't have a calculator.  Let's just say it's pretty awesome.

TIP:  We searched for restaurants near by and then went to YELP for the ratings.  We only got ones that were  3.5+ stars..and are SO excited to try them out.

You'll be hearing about it soon!

Saturday, August 7, 2010


_DSC0155 copy

When people come to visit we always hit the International District. Our last trip on Chinese New Year was fabulous, and we decided to photograph one of our favorite places to eat.

_DSC0065 copy

Welcome to our beloved Kau Kau located at 656 S King Street Seattle, Wa 98104. Hands down the best bbq duck and pork we have ever had.

Here's what we usually order:

_DSC0084 copy

The best duck EVER. They have this kind of marmelade sauce to dip it in. It's goooooood.
_DSC0086 copy

Fried Rice
_DSC0093 copy

Hong Kong Cho Mein is the way to go. We love the crunchy noodles and the bok choy is cooked perfectly.

_DSC0092 copy

Chinese BBQ (Aaron's Fav). The spicy mustard and sesame seeds add superior flavor to this already superior main course.
_DSC0090 copy

The atmosphere at Kau Kau is what you would expect, which doesn't matter because the food is great and the prices are even better. We love getting the "round table" where we order everything family-style. The portions are large... so the items listed above serve at least 4 people.

Another restaurant definitely worth mentioning:

Sea Garden. Honey Walnut Prawns. Enough said. It's located at 509 7th Ave South Seattle, Wa 98104

The way we get our groove on:

We park at Uwajimaya because this store is AMAZING. They have anything Asian. And I mean ANYTHING. We literally "tour" the aisles when people come into town, and inevitably pick some ingredients up on the way out. Their food court is pretty fab in itself, ranging from Thai to Chinese to Japanese to Hawaiian. Fun quick fixes fo-sho. After we have eaten we head on back through the store and buy whatever rice or ingredients we need and then get our parking validated.  If you have ingredients to pick up, then parking here during your visit to Chinatown is the way to go.

I'm sure we'll be posting more restaurants later...but here's our faves for now!

Friday, July 2, 2010




+ This


= This


Risotto is probably a dish we have 1x a month in our home. If we are entertaining, we make this. If we need a last minute side dish, we make this. If we are hungry, we make this.

Don't let the rumors fool you... it is an easy meal to cook and although time consuming stirring over the stove, completely worth it.

Here's the recipe:
4-6 cups chicken stock
1/2 cup water
2 cups diced onion
1 Tbsp olive oil
2 tsp sugar
8 oz of sweet Italian sausage
1/8 cup chopped shallots
1 cup Arborio rice
1/2 cup white wine
1/2 cup arugula leaves or to taste
1/2-1 cup fresh parmesan-reggiano

-Heat chicken stock and water in a large saucepan and keep warm
-Heat olive oil in a large saucepan over medium high heat and add sugar and onions to pan. Saute until golden brown and very soft and then set aside in a small bowl.
-Remove sausage from the casings and cook until browned.
-Add shallots to the pan of sausage and saute about 2 minutes. Add rice and saute 30 seconds. Add white wine and stir until absorbed into rice. Add warm broth 1/2 cup at a time and stir until each portion is absorbed before adding the next. This takes about 20-30 minutes until rice is tender and creamy. Remove from the heat and stir in the arugula, caramalized onions and parmesan. Voila!

  • Vegetarian Risotto: Replace chicken stock with vegetable stock and omit sausage.
  • Mushroom Risotto: Saute mushrooms (combo of cremini, shitake, porcini, etc) in place of sausage with 2 tbsp butter until soft. Remove from pan and set aside and proceed with above recipe. Add mushrooms at the end with parmesan.

You can thank me now.

Wednesday, April 28, 2010

muffin muffin, who's got the muffin? {Recipe of the week}


Have I got a muffin recipe for you!

It's light, good for you, and doesn't taste like it. At all. Once you start becoming a "gotta lose the fat while saving the taste and nutrition of the muffin" connoisseur like me, you realize that certain ingredients or techniques allow you to do just that.

For instance, reducing the butter and adding yogurt allows you to retain fluffiness while reducing fat and increasing nutrition. Adding things in a certain sequence creates a better texture and composition. High quality ingredients increase flavor and stamina. You know, things like that.


Want some? Here goes...

Light Blueberry Muffins (adapted from America's Test Kitchen)


3 cups whole wheat pastry flour plus 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 tablespoon raw sugar
4 tablespoons of unsalted butter, softened
2 eggs
2 teaspoons juice from 1 lemon
1-2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups low-fat plain yogurt
2 cups fresh blueberries
Heat oven to 375 degrees.
Sift the 3 cups of flour,baking powder,baking soda, salt, and 1/4 cup of the sugar together and into a medium bowl and set aside.
Beat the rest of the 3/4 cup of sugar with the butter until creamy and fluffy (a few minutes). Add the eggs in while mixing on low one at a time, and then add the lemon juice, zest and vanilla.
Add the flour mixture and yogurt alternately (1/3 of each mixture at a time) while mixer is still on low speed.
Mix the additional 1 tablespoon of flour into the blueberries to coate, and then lightly fold into the batter.
Scoop into muffin cups and sprinkle the 1 tablespoon of raw sugar throughout the tops of all the muffins.
Bake 25-30 minutes.
Hints and tricks:
  • To make these into a lemon-blueberry muffin, change the plain yogurt to lemon. It's delish.
  • Fact, these are not the high fat super light and angel fluffy muffins that you might be used to. They have substance (the whole wheat flour), so if you DO want those kind, use all purpose and/or cake flour.
  • I use really small blueberries (my favorites are the wild boreal blueberries from Trador Joes). I think it distributes the flavor better and makes eat bite more simple and less intense. The ones you pick yourself are always the best, though!
  • Using yogurt when baking is a HUGE way to substitute the fatty ingredients (like oil), not to mention it helps create a fluffy texture. Most of my recipes have yogurt and/or applesauce for that very reason.
  • Since you're going lighter on this muffin, give yourself permission to use that real butter. It's worth it. Then go running. Like, far.

Tuesday, April 20, 2010

Cheese Extravanganza

Wanna learn how to WOW your audience? Make them jealous of your coolness? Pimp your entertaining status up a bit?

Hello, Cheese Platter.

I am not talking about going to Costco and grabbing their platter of cheddar and crackers. Oh no, my friends. I am talking about creating a cheese extravaganza so cheesy that your heart skips a beat just viewing it's goodness. I hope you are not lactose intolerant. I really really hope you are not.


How to say cheese:

1st. Get yourself a cheese board. I like having one because it has a purpose to do just that... be a cheese board. Of course, you don't have to have one at all because any cutting board or platter will work just fine if you need it to. It is also wise to buy yourselves some cheese spreaders. Without them, it can be quite the awkward cheese-spreading experience.

2nd. Go to the cheese counter/deli. There are many places that provide you with A LOT of different and fabulous cheeses in one stop. Our favorites in the area are:


Cheese counters/deli's can be REALLY overwhelming. However, the wonderful thing about these counters is that there is usually a cheese guy behind them. He is your key to opening this new refined door in your life. Sometimes we tell him exactly what we want, sometimes we ask his opinion considering what we are using the cheese for (a certain pizza or cheese platter or picnic), and sometimes if they allow it (Delaurenti does), we ask to sample.

Sample Sample Sample. This is VERY important, especially if you are new to this cheese thing.
Your sample-tasting experience usually goes something like this:

You: So, behind-the-cheese-counter-guy, we're having a picnic tomorrow. We already have Brie and some cheddar and figs and grapes, so we're trying to find more of a blue-cheese-type to contrast with that fruit.
Him: How about this? (handing us a piece to taste)
You: Yuck.
Him: How about this?
You: We're getting warmer.
Him: How about this?
You: Perfect. Now can you write that down for me? I want to remember that for next time.

Easy Cheesy.
*PS. If you can't go to this type of counter to taste... your local grocery store is still a good stop. We usually buy a few creamy cheeses like Brie and Chevre there.

Cheeses we love: Brie, Stilton, Gorgonzola, Parmesan-Reggiano, Gouda, Chevre, Cheddar, and a good sheep's milk cheese. (when preparing a large platter, a mix of soft and hard cheeses with some strong and mild are a nice taste for all palates.)


3rd. Hit the Meat Counter, too...
Meats we love: Speck Prusciutto, Alps Prusciutto, Columbus Calabrese (a salami)
(We prefer a prusciutto for the mild and soft texture that pair nicely with the smoothness of the cheese. But flavor-wise, it's fun to have spicy and robust salami)


4th. Gather together those sides.
  • Sweet- Cheese and fruit are like bread and butter. They compliment and contrast. They meld the flavors. They make you sit, savor, and saddle (I couldn't think of another s -word.) The fruit we like are apples sliced very thinly (not too sweet, like pink lady perhaps), green grapes, and figs. I have come to love fig bread (found at Whole Foods). LOVE IT.
  • Savory- Artichoke hearts, cherry peppers, roasted red peppers, etc. When making sandwiches or panini's with your cheeses and meats, these are such a nice compliment.
  • Substance - You have to have something to hold it all together, right? We have found that you don't have to go all-out-gourmet on the crackers. Although we ask that you stay away from Ritz crackers (due to the Costo similarity again and the crumbly texture), we are a fan of triscuits and wheat thins or a simple rosemary flat cracker. When it comes to bread, we like a crusty loaf. Ciabatta is our favorite because of the sandwich capabilities for later.




Fifth. Say Cheese and Enjoy!

Sidenote: We KNOW how expensive this experience can be. However, we also know that such gourmet cheeses are usually not eaten in one sitting. You only need a little to go a long way. We usually get at least 2 meals out of the situation (with guests over as well). One time in an appetizer fashion and sandwiches/panini's are perfect for the next day. The leftovers go into the fridge (vacuum sealed) for next time.

Thursday, April 15, 2010

Seattle Restaurant Week

You just HAVE to get in on this shin-dig.

Seattle Restaurant Week on April 18th-29th is when you can go to a zillion awesome restaurants and get a 3 course meal for $25, and some serve a lunch 3 course meal for $15.

There are an amazing 100 participating restaurants in every area of Seattle, so start tempting those tastebuds!

We entered
the contest to win a $100 gift certificate too-- Wish us luck! Or you luck. Or whatever.

Tuesday, April 13, 2010

Next Stop - Chowder and Humbow {Tour of Pike Place Market Part 5}


Right next to our meatball lover place is the famous Pike Place Chowder House. We like it because A) we get to use our entertainment guide coupon and B) it's just good. Nothing beats a sourdough bread bowl and chowder on a cool day. or a sunny day. or whenever. It is very similar to Ivar's which is super popular around here, but I have to admit that I like the bread bowl at this place better, not to mention this hot spot has won some SERIOUS awards. If I won the "Great Chowder Cook-off," you better be sure that you wouldn't here the end of it. I'd probably make you do my laundry for a year or something. And you would, wouldn't you? (mwa-ha-ha)

Our Top Picks off the Menu:

-Clam Chowder, obviously

-Seafood Bisque, pictured above

*We also like the variety of chowders. From Vegan to Southwestern, it just goes to show how party pleasing this place is.

Wait.. another review.. so soon? You asked for it!


It is MANDATORY that Rowdy stop at Mee Sum Pastry for a humbow (baked or steamed buns filled with meats and/or veggies) every stink'n time. He doesn't get them anywhere else but I guess that means that you need to get yours here, too. After all.... he is the humbow expert. We're a huge fan of that sweet barbeque in a bun!

Saturday, April 10, 2010

A Tast-y Meat-a Ball-a {Tour of Pike Place Market Part 4}


A few years ago we were doing some exploring in the inside of the market. It wasn't too far inside, but far enough away from the main walkway that I think it sometimes gets passed up. We hadn't eaten in 30 minutes, and it was lunch time, so you know... this looked like a cool place. Pike Place Pasta Bar cool-looking-place, to be exact. The owner said "try some meatballs." We did.

They tasted like Mom-Mom's-- Rowdy's full blood Italian Grandmother. I myself had never had the privilege of tasting her meatballs before she passed away, but my MIL, SIL, BIL's, and HIL...I meant husband, all swear by them.

As we were tasting of their delish-ish-ness, I asked the super cool owner "hey! what's in these?" Secret ingredient, of course. Just kidding. He told me worchestershire sauce. "Really?" I said.

It works. I put that in my homemade meatballs now, too.

One of my favorite things about this pasta joint? They drizzle pesto and parmesan on top of their marinera. Such a fantastic combo.

Their pasta is yummy, garlic bread delish, and the prices are super reasonable. Very casual environment where you can sit at the barstools and slurp up your deep red marinera and pasta without worries of bugging the neighbor next to you. They are doing the same thing, you know. Hot take-out Italian at its best.

Here's a map.

Thursday, April 8, 2010

For the Love of Cheesecake {Tour of Pike Place Market Part 3}


I'd like to think that I know a good cheesecake when I taste one. Years ago I made a cheesecake for my office and it didn't turn out well AT ALL. I was beyond embarrassed, so from that moment on I made sure that I not only knew how to make it (I'll give you my recipe later), but that I knew how to taste it. There has to be a certain bounce upon touch, creaminess, richness, and flavor that unite in a way to make it a decadent dessert. If you get that right, it's bliss in a bite.

Our past trip to Pike Place led us to The Confectional. I never really noticed this place before because I was always stuffed to the brim with other carbs (as seen in previous posts), but my MIL ran right in and bought this small and simple dessert for us all to share. We were really really happy with her choice.

A Happy Day and Good Cheesecake go hand in hand.


I know this is not a very good picture of the cheescake itself-- but it's mainly because it was swallowed by five people in 1 minute.

Wednesday, April 7, 2010

Donut Heaven {Tour of Pike Place Market Part 2}

Let's talk about our favorite donut shop ever. Daily Dozen Donut Co. located at 93 Pike Place Seattle, Wa 98101 is the bomb.

Always our first stop on our market adventure, this bag 'o dozen makes my heart swoon. I am not a donut lover in general. For these, however, I will take off my "no greasy items" cape and relish in such goodness. They are hot, fresh, and scrumptious. My kids love them. We love them. How can somebody NOT love them? If you don't, well then, we can't be friends anymore. Unless you just lie to me and say you do. But then our friendship will be based on lies, and who wants that? How about you just love them for realz?


Sometimes the guy behind the counter does this cool "pop" to the paper bag when he opens it before he shoves your donuts in there. Oddly, I look forward to that:) There is no "restaurant" that you go into. Just a place behind the counter where the dough is made and served fresh off the conveyer belt fryer.


I really don't have much more to say. I believe these pics speak for themselves, don't you?


beautiful bite, my dear daughter.

Tuesday, April 6, 2010

Parisian Macaroons {Tour of Pike Place Market Part 1}

We'll be posting our little tour of Pike Place in a series because each place deserves their very own spot.

Let's start with carbs ooh la la.

There is a bakery in Pike Place that is probably the closest I will ever get to heavenly France until hubby decides to take me there. I'm just say'n. Hint. Hint.

Thankfully, for now, I can have my own France close by. Just walking by I can taste each pastry before it even enters my mouth. You are surrounded by goodness. Warmth. Bread. Sophistication. French.

Say it again.


LA PANIER is truly wonderful.


(location on website)

Their bread is gorgeous and of course, tastes amazing. And don't even get me started on their amandine croissant. A lot of people just sit down and hang out. The line is usually long because of intense market traffic, but goes relatively fast regardless. We're more the hit and run type of family and it is very easy to still savor that pastry while walking around.


These Petit Macarons are a very recent fave. They come in chocolate, pistachio, lemon, orange-ganache, raspberry, coffee and vanilla. When you bite down the first thing you encounter is the consistency; a crunchy meringue with a sudden creamy softness. Then the flavor hits. I am a fan of the lemon and pistachio. They are light and airy. A real treat at $1.50 each, which I feel is a "splurging-steal" considering how fun they are to take wrapped up in a cute box and for your picnic at Kerry Park.

If you don't have access to France OR La Panier in the Seattle Area, here is a Recipe from good 'ol Martha to hopefully give you some of that same satisfaction... and make you all trendy-sophisticated for that baby shower you are throwing and want to show off at.

Wednesday, March 3, 2010

i know. i know.

we begin a blog and then don't post! slackers!

in our defense, we moved south-- so now that we are settled we've got a bunch of great posts coming up.

yummy baked goodies
must haves in your pantry
to name a few


Monday, January 25, 2010

Let's talk Hawaiian

We love Hawaiian food.

One of the best things about living in Seattle is that there is a large Polynesian presence in the area. Aaron grew up with several Polynesian families that he loves very much and then served a mission in the Riverside, California mission. His first area was heavily Polynesian (mostly Samoan) and it strengthened his love of the culture and built many life long relationships. He loved the food so much, he went from a svelte 185 to 200 in three months. Polynesian food is where 6-packs (abs) go to die but at least you'll be in heaven!

Lucky for us, a few weeks after we relocated here 4 years ago, a Hawaiian restaurant that we have grown to love opened in Federal Way where we lived. It was the grand opening on our 5th anniversary, and we loved everything about it. It is family owned (like most are) with a great Hawaiian atmosphere. They cook authentic Hawaiian cuisine and the ambiance, which is always a perk but never a necessity, is great.

They are super friendly. So friendly in fact that they remembered us 6 months later after we'd moved farther away. Then they recognized us 6 months after that at the Taste of Tacoma. Who does that? I can't even remember my neighbor's name. Downside is that it's a little pricey and the portions can be on the smaller side. This is a good date night location.

*It's called Pac Island Grill located at 2012 S. 320th Street, Suite H Federal Way, WA 98003.

Here's what we love to order at Pac Island:

  • Pu Pu platter - this gives you a great assortment of appetizers. We love us some coconut prawns and the lumpia is so so good. Spam Musubi is the best we have had in a restaurant!
  • The Big Island Deluxe or Hawaiian BBQ special - This gives the most variety and is on the larger size.The Kalbi ribs are super yummy.
  • Locco Moco - It is a hamburger pattie grilled with an egg on top served with medium grain rice and smothered in gravy. It is a staple in Hawaiian food and is awesome!
  • Haupia Pie - It's fantastic. Some of the best I've had. The Macadamia Nut Cheesecake is also the bomb.
*Next on our list of absolute faves is Bobby's Hawaiian Restaurant located at 13014 Hwy 99 So. Everett, WA 98204.

So there we were, sitting on our couch in Florida watching the food channel. Diners, Drive-ins and Dives was on and the last restaurant showing was Bobby's. We were flabbergasted. Why did we not know about this when we lived here before? After it was over we sulked. We just sat there and sulked.

When we moved back, it was the first on our list of places to go. It's a bit of a trip to go to Everett, but I promise it's worth it. It was on the Food network after all. We're not huge fans of the show, but it is a great resource. Sadly, Guy did not give this place it's due because we sensed that he didn't like Hawaiian food in general. He obviously didn't know what he was missing!

Prices are great, portions are large and service is very friendly. We really love this place, and it's teetering on the top of being our favorite. We were super excited to see "Bobby" there after recognizing him from the show. We definitely felt a bit stalk-ish while we were talking all excited and hush-hushing when he went by. Unfortunately, we've only had a chance to get there one time, so we are anxious to go back to try more items! A little birdie also told us that there might be one in Lynnwood?

Here's what we love to order at Bobby's:

  • Mochi Chicken - Holy freak'n cow this is amazing. We were sitting there about to order our usual when a family style plate came out for the next table over. The smell was incredible. We ordered it quick. Best decision ever.
  • Spam Musibi - We actually make this in our home (we'll show you how in a later post). It's rice and spam (usually marinated in Aloha Shoyu/soy sauce or teriyaki) wrapped in seaweed often served with or furikake (a Japanese spice mixture). Don't knock it 'till you try it. You would never know that spam could actually taste good, but this is a staple in Hawaiian culture and my eight year old daughter loves it like nothing else. Begs for it even.
  • Kalbi Ribs -The best we have ever tasted here.

*The other day we saw a coupon in the Entertainment guide (we love this book) for Aloha Hawaiian Grill located at 18016 71st Ave S., #102 Kent, WA 98032. It's really close to IKEA, so all the more reason to head over there. It really hit the spot. Cheap prices and good portions too!

Here's what we like to order at Aloha:

  • Island BBQ combo -the ultimate meat platter
  • Hola Chicken combo -this includes the Chx Katsu that Carrie adores. Super crispy and their sauce was the perfect mix of sweet and salty.
  • Musubi - really really good here
  • Lau Lau - we haven't tried it yet, but will soon. Everyone that walked in the door ordered it.

*Saimin Says (no website) located at 26218 pacific Highway South Kent, Wa 98032 is also a really cool place. They are inexpensive and the food is good. We enjoy their musubi, spam and eggs and saimin. It is very authentic and provides a no frills dining experience.

*If you want really fast Hawaiian food we would suggest L&L. We're really not big fans, but if you're looking for a quick fix, they are popping up all over the area. The portions are big and the prices are inexpensive. The BBQ plate, Chicken Katzu and the Spam Musubi are pretty OK. Interestingly enough The L&L in Hawaii (where it is based) is much better!

Here are some others that we have yet to try but have great reviews:
Kauai Family Restaurant - on the Food Network, too!
Kona Kitchen

Okay folks, that about wraps it up. If you love Hawaiian food like we do, these are amazing places to taste the flavors you know. If you are a new-comer, definitely break out of the ordinary to experience a little peak at this amazing culture and amazing food.

Wednesday, January 13, 2010

We're a good mix

Intro please....

Aaron: OK, so I love to eat and I love to cook. I really love hole-in-the-wall restaurants and take pride in researching and knowing the best places to eat. Places where the quality is good and where the food is original and not "pre-fab." It is always more satisfying to go somewhere that is not a chain, or where the "ambiance" is not more important than the taste.

My mission is to share a little piece of my culinary persona. I love to find new and exciting ingredients, try to re-create dishes I have eaten in restaurants and perfect recipes from cook books. I love the idea of perfecting a dish or at least working towards that.

I grew up in the South and we never called it "soul food", we just called it good food (although the food has become a part of my soul). I am a 1/4 Italian and remember the taste of my Grandma's(Mom-Mom's) meatballs and spaghetti when I was growing up and have spent a lifetime trying to recreate that taste. I love Asian, Polynesian, Mexican (because of my time in Southern CA) and most ethnic foods.

Carrie is the baker; I don't bake. Let me say though, Carrie can bake and that is just one of the many things I love about her. I think that while in PA, she secretly became Amish so she could learn their baking secrets. She inspires me and indulges me on our culinary journey.

Carrie: I'm a wife, mother, business woman and photographer. My life is full, which means there is nothing better than coming home after a hard days work to shrimp spring rolls and Japanese fried rice made by Rowdy.

I love my husband's food. I love that he can cook well. I love that he spends 3 hours in the meat aisle at the grocery store. I love that to him, the best DATE night is going to the grocery store; the Asian markets, the Indian store we drove by last week, the produce stands that bring fresh fruits and vegetables from local farms. These experiences, the searching for the best ingredients make us excited to cook, and we hope that everyone does or will feel the same way.

Weekends for us are a time to experiment. It's a time when we can look at our favorite cookbooks and make those recipes our own. We plan ahead. We grocery shop only 1x a week. We don't buy hamburger helper. We never limit ourselves to trying new things and new flavors. Our conversation is never "What should we have? Meatloaf or macaroni and cheese?" Instead it's, "Are we going for Thai or Italian?"

I'll be the first to admit that my husband is a bit more excited about food than I am sometimes. However, once I have savored that bite of perfectly marinated steak topped with sauteed chanterelle mushrooms, I am grateful for the God-given gift of taste buds, and for this inspiring food journey of ours.

What to expect: We'll have different kinds of posts on here. Just to name a few... restaurant reviews all around the Seattle area with meal recommendations, tips and tricks in our own kitchen, recipes, and must-have ingredients to keep in your pantry to make that gourmet (or just plain good) meal at home.
Related Posts with Thumbnails