Cheater Cream Puffs

12-16 servings... prep time: 20 minutes... Cook time: 1 hour


  • 9 x 13 non-stick baking pan

  • 3 quart sauce pot


  • 1 cup water

  • 1/2 cup butter

  • 1 tsp salt

  • 1 cup sifted flour

  • 4 eggs

  • 1 15 oz. can Redi-whip whipped cream


  1. Add water, butter, and salt to sauce pot. Bring to boil.

  2. Add 1 cup of sifted flour and stir off the heat for 1 minute.

  3. Stir back on the heat for 1 minute.

  4. Remove from heat and let dough cool for 10 minutes.

  5. Preheat oven to 485F and cover non-stick baking pan with parchment paper.

  6. Using whisk or other mixing device, add one egg to dough mixture and mix for 1 minute.

  7. Add second, third, and fourth egg with one minute of mixing in between and after the fourth egg.

  8. Use tablespoon to drop dough onto baking pan. Roughly the size of a walnut (or bigger, heh).

  9. Place tray in oven and bake at 485F for 20 minutes.

  10. Reduce heat to 465F and bake for 10 minutes.

  11. Reduce heat to 400F and bake for 10 minutes.

  12. Remove tray from oven and let cool.

  13. Penetrate cream puff with Redi-whip cream can and fill with whipped cream goodness.



Pan-fried Brussel Sprouts and Bacon

4-5 servings... prep time: 20 minutes... Cook time: 40 minutes


  • 11 x 17 non-stick baking pan

  • 13” skillet with lid


  • 1 lb baby brussel sprouts

  • 1/2 lb bacon strips

  • Olive oil

  • Pepper

  • Salt

  • Onion powder

  • Garlic powder


  1. Preheat oven to 375F.

  2. Wrap baking pan with aluminum foil. Place bacon in a single layer on foil on baking pan. Bake for ~20 minutes or until crispy.

  3. Rinse brussel sprouts and cut off ends. Cut brussel sprouts in half, length wise.

  4. Add light coating of olive oil to skillet. Heat skillet on medium heat (i.e. 5/10).

  5. Once oil just starts to smoke, add brussel sprouts. Season lightly with pepper, salt, onion and garlic powder.

  6. Cover and stir occasionally until brussel sprouts are tender, dark green, and slightly browned. Occasionally add a few tablespoons of water to “steam” brussel sprouts as needed, and to deglaze skillet. Taste-test largest brussel sprouts to test doneness.

  7. By the time brussel sprouts are tender, bacon should be done. Remove from baking pan and pat down with paper towel(s) to drain excess oil. Chop bacon finely.

  8. Add bacon to brussel sprouts in skillet. Mix evenly.

  9. Taste test and add seasonings as necessary.


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Soft Chocolate Chip Cookies

9-12 servings... prep time: 15 minutes... Cook time: 12 minutes


  • 9 x 13 non-stick baking pan


  • 1 cup butter

  • 1/2 cup white sugar

  • 1/4 cup packed brown sugar

  • 1 tsp vanilla

  • 1 egg

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp baking soda

  • 1/3 tsp salt

  • 3/4 cup semi-sweet chocolate chips


  1. Preheat oven to 350F.

  2. Microwave butter until melted - butter should not be hot, but should be liquid.

  3. Add butter to sugar. Mix to cream.

  4. Add vanilla and egg. Mix for ~15 seconds.

  5. Add flour, baking soda, and salt. Mix until crumbles form. Use hands to mix dough until all powders absorbed into dough ball.

  6. Add chocolate chips, incorporate by hand.

  7. Roll and pinch dough into 9 to 12 large balls and place evenly on baking pan. An additional baking pan may be needed for larger batches.

  8. Bake for 10-12 minutes until cookies are puffed, dry, and sides are barely golden.

  9. Remove from oven and cool for 20-30 minutes.

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Baked Cornflake Chicken

30 servings... prep time: 30 minutes... Cook time: 3 hours


  • 9 x 13 non-stick baking pan


  • 4 boneless skinless chicken thighs

  • 3 cups cornflakes

  • 1 cup mayonnaise

  • salt

  • pepper


  1. Preheat oven to 400F.

  2. Crush cornflakes. Add salt and pepper to crushed cornflakes.

  3. Thoroughly coat chicken thighs in mayonnaise.

  4. Roll coated chicken thighs in crushed cornflake mixture. Place on baking pan. Top chicken on pan with remaining cornflake mixture.

  5. Bake for 30-40 minutes or until done. Cornflakes will start to brown and crisp.



Tako with Miso Sauce

12 servings... prep time: 20 minutes... Cook time: 20 minutes


  • 4 quart sauce pot


  • 2 lb octopus (assumed organs, eyes, and beak removed)

  • Rock salt

  • 1 bottle cheap cabernet sauvignon

  • 1/2 cup miso paste

  • 1/2 cup white sugar

  • 1/4 cup white vinegar

  • 2 stalks green onion


  1. Finely slice green onions.

  2. In a small bowl, mix miso paste, white sugar, and white vinegar. Add sliced green onions and thoroughly.

  3. In sink, rub octopus with rock salt to remove slime coating. Rinse octopus with cold water. Re-rub and rinse as necessary.

  4. Place octopus in sauce pot, head up.

  5. Pour whole bottle of wine into sauce pot. Wine should cover octopus.

  6. Heat sauce pot on medium heat - bring wine to boil and cook for 10-15 minutes or until tender. All octopus legs will curl when cooked. Legs and body should be firm, not squishy.

  7. Create an ice bath in bowl (water + add ice cubes) that will fit the octopus.

  8. Remove octopus from sauce pot and place in ice bath to stop cooking.

  9. Slice octopus into ~1/2” pieces “across the grain”… perpendicular to legs… body slices do not matter.

  10. Serve!



Baked Furikake Salmon

8 servings... prep time: 10 minutes... Cook time: 25 minutes


  • 9 x 13 non-stick baking pan


  • 2 lb salmon fillet (skinless, boneless)

  • Salt

  • Pepper

  • ~ 1 cup mayonnaise

  • ~ 1/3 cup nori furikake


  1. Preheat oven to 375 degrees.

  2. Place salmon on baking pan.

  3. Slather mayonnaise evenly over top and sides of salmon.

  4. Season to taste with salt and pepper.

  5. Sprinkle furikake evenly over top of salmon.

  6. Bake for about 25 minutes or until sides of mayonnaise on sides of salmon have browned.



Honey Walnut Shrimp


  • 1 lb large shrimp, peeled and de-veined, pat down dry

  • 1 large egg

  • 1/2 cup corn starch (I’ve found mochiko flour is similar)

  • 1 1/2 tablespoons honey

  • 1/3 cup mayonnaise

  • 1/2 cup water

  • 1/2 cup white sugar

  • 1/2 cup walnuts, dried and shelled

  • Canola oil


  • 1 qt sauce pan

  • 10” frying pan

  • 2 medium mixing bowls

  • 1 large mixing bowl


  1. In a small saucepan, mix water and white sugar. Bring to boil on medium heat, stirring occasionally. When water boils, add walnuts - ensure all walnuts are covered by the water/sugar. Cook for 2-3 minutes, drain water from sauce pan and place walnuts onto a small plate to dry.

  2. Add oil to medium-size frying pan. Oil should evenly coat bottom of frying pan. Turn on stove to medium-high heat.

  3. Pour corn starch into a medium-size mixing bowl.

  4. Crack large egg into a separate medium-size mixing bowl. Scramble with fork or chopstick. Mix shrimp with egg wash.

  5. Take shrimp and coat with corn starch. By now, frying pan oil should be hot. Place coated shrimp in a single layer on pan. Cook until shrimp appears pink on inside of batter… approximately 1-2 minutes per side.

  6. Cook all shrimp and place in bowl with a paper towel inside to help drain excess oil.

  7. Add mayonnaise honey to separate mixing large-size mixing bowl. Whisk together until evenly distributed.

  8. Add shrimp to honey-mayonnaise mixture. Mix until evenly distributed. Then add walnuts and mix again.

  9. Serve in separate bowl for aesthetics.



Kalua Pig and Cabbage [Slowcooker]

20 servings... Prep time: 10 minutes... Cook time: 8 hours


  • 6 qt. crock pot
  • Cutting board and knife
  • Fork and pair of tongs


  • One 8 lb pork butt (aka pork shoulder)
  • 1 3.5 oz. bottle of Wrights liquid smoke
  • 1 teaspoon course-ground pepper
  • 1 tablespoon Hawaiian salt (Alaea)
  • 1 medium head cabbage


  1. Place pork butt in crock pot, skin side up.
  2. Evenly pour 1/2 bottle of liquid smoke atop pork butt.
  3. Sprinkle salt, then pepper, evenly across top of pork butt.
  4. Set crock pot on low for 7 hours.
  5. 7 hours later, chop half a head of cabbage into strips (approximately the length and width of your little finger.
  6. Use fork and tongs (I like to use two forks instead) to shred pork well.
  7. Add chopped cabbage to shredded pork.
  8. Mix with shredded pork and cabbage in crock pot with tongs.   Leave crock pot on low.
  9. Wait another 45 minutes for cabbage to cook and soften.




Oxtail Soup

10 servings... Prep time: 20 minutes... Cook time: 6 hours


  • 3-4 lb ox tail
  • 4 quarts chicken broth
  • 1 bunch scallion or green onion (~4 adult-length shoots), sliced on diagonal
  • 12-15 pieces rehydrated shitake mushrooms, cut in halves
  • 5 star anise
  • 1 2-inch piece of fresh ginger, thinly sliced
  • 1/2 tablespoon Hawaiian rock salt
  • 1 teaspoon shoyu
  • Optional: 1/2 cup shelled, skinned, raw peanuts


  • 5 qt. stock pot with lid
  • Cutting board and knife
  • Fork and pair of tongs


  1. Add oxtail to stock pot in a single layer. Add water to cover raw oxtail by 1" and cover pot, leaving lid slightly ajar. Bring water to a boil on medium heat, then completely drain water and discard excess fat that rises to the top. When bringing water to a boil or while simmering, leave lid slightly ajar to prevent liquid from overflowing.
  2. Return pot with oxtails to stove. Fill pot with chicken broth until oxtail is covered by 2". Add star anise, ginger, rock salt, and shoyu.  Bring water to a boil and reduce heat to a light simmer for 2 hours.
  3. Add shitake mushrooms. Let simmer for 1.5 hours.
  4. Add peanuts (optional). Let simmer for another 1.5 hours (simmer for 1.5 more hours regardless of adding peanuts).
  5. Meat should tenderly fall off the bone. Use a fork and pair of tongs to gently separate meat from the oxtails. Leave bones in or remove as desired.

Tips: Add extra chicken broth or water as desired because some liquid will be lost through evaporation.  Periodically skim fat off of broth's surface in steps 2 through 4. Alternatively, let soup cool and place in refrigerator to let fat congeal.  Skim off fat after it congeals (typically within ~6 hours), reheat, and serve.




Baked Teriyaki Chicken

6 servings... Prep time: 3.5 hours... Cook time: 45 minutes


  • 9 x 13 non-stick baking pan


  • 6 chicken thighs, skin on (boneless or deboned)

  • 1/2 cup shoyu

  • 1/2 cup white sugar or 1/3 cup brown sugar

  • 2 teaspoons Mirin

  • 1 teaspoon sesame oil

  • 1 clove fresh garlic

  • 1/2 teaspoon Black pepper


  1. Using the flat side of the knife (a spoon works too), smash and flatten the clove of garlic onto the cutting board. Remove the garlic skin. Finely mince the garlic.

  2. In a medium sized mixing bowl, add the sugar, pepper, minced garlic, mirin, and sesame oil. Then add the shoyu. Whisk with a fork until evenly blended (no clumps of sugar).

  3. Add chicken thighs to ziplock bag. Add sauce mixture to bag. Rub bag to evenly distribute sauce. Maneuver chicken into a single layer.

  4. Place bag of marinating chicken in refrigerator for three hours.

  5. Pre-heat oven to 425F and line baking pan with aluminum foil (easier to clean burnt sugar).

  6. Remove chicken from bag and place on foiled pan in a single layer, skin-side up. Evenly pour remainder of sauce/marinade on to chicken.

  7. Place pan in middle rack of oven. Bake at 425F for 30 minutes. Bake an extra 15 minutes for crispier skin.