With that, a mix of Hawaii and Mainland cooking this week.
Steve's Grilled Lamb. We ate it with Spinach Bolani (Afghani flatbread) and fresh grilled eggplant that we got from the Mountain View (CA) farmers market that day.
All you can eat buffet, as requested by my mother-in-law for her birthday dinner. With strawberry chiffon cake from Whole Foods. The seasonal apple cake is also quite good.
My Daddy's Killer Fried Rice. For A LOT of leftover rice.
Tofu Loaf, inspired by Green Garden Restaurant, a long-closed and very local-style restaurant in Hanapepe (Kauai). In addition to an awesome lilikoi pie, they baked up a tofu dish with onions, shiitake and mayonnaise. This version also includes tuna, carrots, celery and cream of mushroom soup. It shall be a grand experiment.
To balance out the Perhaps-Not-So-Great Green Garden experiment, I'll try a fancier Hawaii Regional Cuisine recipe. This one is Hoisin Linguine from Russel Siu, one of the co-founders of 3660 on the Rise. This also happens to be my mother's favorite restaurant, and by utter only-in-Hawaii coincidence, Mom used to go to water aerobics with the other founder. Very small island.
Taking the last gasp of summer with Roasted tomato pizza.
Todd's Pound Cake. I grew up with Sara Lee Pound Cake, but I dropped her for husband-made. The 5 eggs and 1/2 pound of butter means it is should never been a weekly staple, but it's marvy as a once-in-awhile indulgence.
Go Giants. Beat Cal. Hockey Come Back!
Eat Well. Be Well.