October 1, 2013

Apple Butter Muffins

Posted by HI Cookery under 10 October | Tags: , , , , |
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Apple Butter Muffins

Apple Butter Muffins

October: National Apple Month

Our friends Pat and Phyllis S., who, like Islander, are Hawaii ex-patriates now living in South Texas, brought back some apple butter from Branson, Missouri, when they went on a road trip there.  Apple butter reminds us of applesauce but it is sweeter, spiced and slightly thicker with a warm caramel color.

Like our applesauce cupcakes, these apple butter muffins are a yummy quick breakfast or snack. Whenever we bake them, we are reminded of the fun times we have with our friends, especially of our own road trip with them through the Texas Hill Country where we stopped to eat lunch at an apple-themed restaurant in Medina, the Apple Capital of Texas.

Bake a batch of apple butter muffins during National Apple Month to share with good friends and warm your hearts throughout the autumn season.

Recipe

(Adapted from Recipe Girl)

For the muffins

  • 1 ½ cups flour
  • ¾ cup brown sugar, packed
  • 1 teaspoon allspice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ sticks (¾ cup) butter, unsalted, melted
  • 2 eggs
  • 1 cup apple butter
  • 1 teaspoon vanilla

For the topping

  • 1 tablespoon sugar, granulated white
  • generous pinch of ground allspice

Directions

In a bowl, combine the flour, brown sugar, allspice, baking powder, baking soda and salt. Mix well. Melt the butter and cool slightly.

Apple Butter Muffins

In a large bowl, beat the eggs. Add the apple butter. Stir in the melted butter. Mix in the vanilla.

Apple Butter Muffins

Pour in the flour mixture and blend until moistened. Use a large scoop to put the batter in cupcake papers or a greased muffin tin.

Apple Butter Muffins

Make the topping by combining the sugar with the pinch of allspice. Sprinkle on top of the muffins. Bake in a preheated oven at 400 degrees F for 20 minutes. Remove from the oven and transfer to a wire rack. Serve warm. Yield: 12-15 apple butter muffins.

Apple Butter Muffins

Notes

  • Thanks to Pat and Phyllis S. for the apple butter.
  • Search our blog for more recipes containing apples as an ingredient.
 

October 1, 2013

Misoyaki Butterfish

Posted by HI Cookery under 10 October | Tags: , , , , |
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Misoyaki Butterfish

Misoyaki Butterfish

October: National Seafood Month

It is ironic that Islander grew up by the beach but does not like a lot of fish (although she loves shrimp, crabs and lobsters). One of the rare fish dishes that she likes is misoyaki butterfish, a popular food among locals in Hawaii. The recipe is influenced by the Japanese immigrants, who marinated butterfish in sake, mirin, sugar and miso paste (soybean paste). If butterfish is not available, it is fine to substitute with cod fillets.

Our friend Pat S., who is part Japanese from Hawaii, first served misoyaki butterfish to a reluctant and picky Islander. But after tasting this mild fish dish with a great glaze, she can now add it to her limited list of favorite seafood recipes.

Create some converts and let finicky friends try a fantastic fish dish during National Seafood Month by making misoyaki butterfish.

Recipe

(From Pat and Phyllis S.)

  • 1/3 cup sake (Japanese rice wine)
  • 1/3 cup mirin (Japanese sweet rice wine)
  • 1 cup sugar, granulated white
  • 1 cup miso (soybean paste), white
  • 3-4 thin cod fillets
  • 1 tablespoon vegetable or canola oil

Directions

Prepare the marinade by combining the sake and mirin in a saucepan. Boil on medium heat for 10 minutes to burn off the alcohol. Reduce the heat and add the sugar and miso. Stir well and cook until pale. Remove from the stovetop and cool completely.

Misoyaki Butterfish

In a shallow dish, pour the marinade. Add the fish fillets and coat on both sides. Transfer the fish and marinade to a large zipper top plastic bag and seal well. Refrigerate for at least two days (48-72 hours). Heat the oil in a skillet on medium-low heat. Remove the fish from the container, letting the excess marinade drip back into the bag. Place the fish in the skillet and fry for 3-4 minutes until the coating is caramelized. Turn over and finish frying the fish. Do not burn or overcook the fish or it will not be tender and flaky. Transfer to a platter and serve immediately.

Misoyaki Butterfish

Notes

  • Mahalo to Aunty Liz for giving us some miso from her restaurant! Also, thanks to our friend Lisa L. for the fish platter.
  • Find a few more fish recipes by searching our blog.
 

September 27, 2013

Corned Beef Hash Patties

Posted by HI Cookery under 09 September | Tags: , , , |
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Corned Beef Hash Patties

Corned Beef Hash Patties

September 27: National Corned Beef Hash Day

Hawaii locals love their canned meats! Besides Spam, corned beef is another favorite food. Whenever we get together with fellow “expatriates” for a Hawaii homestyle get-together on the mainland, our friends Patrick and Phyllis S. often cook corned beef hash patties because they are a popular pupu. They are so ono (delicious) that they are eaten quickly. Add some aloha to an appetizer tray and cook corned beef hash patties on National Corned Beef Hash Day!

Recipe

(Adapted from Patrick and Phyllis S.)

Version I

  • 3-4 jumbo potatoes (Russet)
  • 1 medium onion, diced
  • 1 can (12 ounces) corned beef
  • 1 egg
  • 1 cup bread crumbs (if mixture is too wet)
  • salt and pepper to taste
  • 1 tablespoon sugar
  • oil for frying

Directions

Boil the potatoes in salted water until a fork easily goes into the middle of the potatoes.  Peel the potatoes then coarsely mash them. Dice the onions. Crumble the corned beef.

Corned Beef Hash Patties

Add these to the mashed potatoes. Beat in the egg. Mix in the bread crumbs a little at a time (if mixture is too wet). Season with salt, pepper and sugar.

Corned Beef Hash Patties

Refrigerate the soft mixture for 2-3 hours to firm up. Shape mixture into 2-inch round patties. Refrigerate for at least another 30 minutes. Heat a little oil in a skillet. Place a few patties (do not overcrowd) and fry over medium high heat until the bottom is browned and crisp. Carefully flip the patties over and continue frying. Drain on paper towels. Serve hot.

Corned Beef Hash Patties

Version II

  • 1 can (12 ounces) corned beef
  • 3 cups frozen hash browns, thawed (or grated potatoes)
  • 1 small onion, diced
  • 1 egg
  • 1-2 cups panko (Japanese bread crumbs)
  • oil for frying

Directions

Place thawed hash browns or grated potatoes in a large mixing bowl. Add the chopped onions and corned beef. Mix well. Stir in the egg and combine well.

Corned Beef Hash Patties

Roll into a small ball then flatten into 2-inch round patties. Refrigerate for at least an hour to set. Coat in panko. Fry like above. Drain on paper towels. Serve hot.

Corned Beef Hash Patties

Notes 

 

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