Here are some suggestions for the cook on your Christmas shopping list.
“Poke, Hawai‘i’s Food” by Sam Choy is on the shelf now, just in time for Christmas, and is available at Basically Books in Downtown Hilo. It is a condensed version from 16 other cookbooks, 14 of them by Sam Choy.
Choy has authored 18 cookbooks — 16 with Mutual Publishing and two with Hyperion. There are recipes from guest chefs such as Alan Wong, Russell Siu and even our own Derek Kurisu. In 2013, Poke to The Max food trucks, along with Seattle chef Max Heigh, were rolled out. There is a section of the popular dishes served in the food trucks in the cookbook. Cost of the book is $19.95.
Here is Choy’s take on dynamite:
Salmon Dynamite
Serves: 4 to 6 as an appetizer
1 1/2 pounds salmon, diced (makes about 2 cups diced)
1 cup kamaboko (Japanese fishcake) sliced
2 tablespoons tobiko (flying fish roe)
1 cup button mushrooms, thinly sliced
1 1/2 cups mayonnaise
1 cup sour cream
1 tablespoon shoyu
1 tablespoon sesame oil
1 teaspoon Sriracha hot sauce
3 cups Sushi Rice or cooked rice
1 1/2 tablespoons furikake (seaweed sprinkle)
2 tablespoon or more Honey Wasabi Aioli
Honey Wasabi Aioli:
1 1/2 cups mayonnaise
2 tablespoons honey
1 1/2 tablespoons wasabi powder
1 tablespoon sesame oil
1 tablespoon sesame seeds (black or white)
1 teaspoon shoyu
Blend all ingredients. Refrigerate. This will keep for one or two months in the refrigerator.
Garnish:
2 (1.8 ounce) packages Korean nori
Preparation:
Put the salmon, kamaboko, tobiko, mushrooms, mayonnaise, sour cream, mayonnaise, sesame oil and hot sauce in a bowl. Mix well.
Spread the cooked rice evenly over the bottom of a 9-by-13-inch baking dish. Sprinkle rice with furikake. Top with salmon and kamaboko mixture. Drizzle the Honey Wasabi Aioli on top. Broil for eight to 10 minutes. The top should be lightly browned.
For individual servings, set out four to six plates, top each with a 2-by-3-inch sheet of Korean nori, mound a few spoonfuls of the dynamite on the nori. For a family style presentation, simply set out the casserole dish and let your family serve themselves.
If you buy a large stainless steel bowl, place Chef Sam Choy’s “Poke Hawai‘i’s Food” cookbook in it, a bottle of soy sauce, sriracha hot sauce, sesame oil, furikake, honey and roasted sesame seeds, wrap it up and you will have a perfect gift for the poke lover.
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Buy a 14-inch or larger wok and place Lynette Lo Tom’s “A Chinese Kitchen: Traditional Recipes with an Island Twist” cookbook, along with a can of bamboo shoots, soy sauce, Chinese long rice, a jar of Chinese five spice, hoi sin sauce, oyster sauce, plum sauce, sesame oil, a bottle of Shaoxing wine and a pair of long chopsticks and you will have a great gift for someone who loves to cook Chinese food.
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“Hawai‘i’s Food Dictionary” by Mutual Publishing has more than 800 familiar and not-so-familiar ingredients found in our local cuisine. I assisted in editing this book and had great fun doing it.
It would be a great stocking stuffer or an addition to a basket, priced at $10.95. If you wanted, place it in a special gift basket, add a cutting board, some silicone spatulas and a couple of dishtowels in a colander and you will make any cook happy to receive this gift.
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Croquade has an ice cream waffle cone maker if you want to make your own. It is a nonstick maker that allows you to bake sweet, fresh and rich waffle cones for your ice cream. It costs $39.95 from Chef’s Catalog. They will ship free, except in Hawaii where there is a flat $10 fee.
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Fagor makes a multi-cooker that will pressure cook, slow cook, steam rice and make risotto, and even brown foods. The cooker costs $100 from Chef’s Catalog. If you want the fancier model, it also will make yogurt, simmer, sauté and keep food warm for hours.
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Hawaii Paper Products carries the best rated Forschner 8-inch chef’s knife. Cook’s Illustrated rated this knife the best for the price. Price was not made available.
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A chef never has enough food thermometers. I have candy, meat and all-purpose thermometers. Some are instant read and some just probe. I also have a laser probe thermometer that I love. The laser thermometer I have is the BonJour laser probe combo thermometer from Amazon, which is priced at $126.20.
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Measuring cups always are welcomed. Glass, often Pyrex, measuring cups are for measuring liquid ingredients and stainless steel measuring cups are great for measuring dry ingredients.
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Amazon’s new product for the cook is a set of six silicone lids to fit bowls and containers without lids. They aren’t limited to round items either, as they are able to stretch and fit most unusual shapes.
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An electric knife sharpener might be a great gift. The Priority Chef Diamond Knife Sharpener for straight and serrated knives costs $14.95 on Amazon.
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A gift card from one of your local stores such as Basically Books would be greatly appreciated so the cook can buy the latest cookbook, or from one of the stores in Downtown Hilo so they can select their own locally made dishtowel or apron.
Email me at audreywilson
808@gmail.com if you have questions.
