Archive for 'Lunch'
Hawaiian Grown Kitchen – Tatsuo’s Hamburger Steak and Kim Chee Fried Rice – Segment 2
This week on Hawaiian Grown Kitchen, Executive Chef Grant Kawasaki invites Tatsuo’s owner Laurie Morita and Cook Dao Huynh to share their secret plate lunch recipes. The famous Hamburger Steak and Kim Chee Fried Rice. Lanson Siazon, owner of 20/20 Auto Detailing and an avid Tatsuo’s customer, also joins us to help grind the food! Tatsuo’s is a welcome oasis in Sand Island. When you need a break from the jobsite and the summer heat, no other place is better. Step inside this Japanese-American establishment and you will immediately feel relaxed by the interior, which is air conditioned, clean and inviting. There’s always someone friendly behind the counter, such as owners Wayne and Laurie Morita. The owners and staff make all customers feel at home, which is probably why so many builders seek refuge here. According to Laurie Morita, the restaurant sees practically every type of construction worker. Tatsuo’s loyal customers include drywall workers, sheet- metal workers, painters, plumbers, masons and A/C technicians. “The painters come as far as Waipio,”says Morita, who discovered that Tatsuo’s has become their one-stop shop for an entire day’s worth of meals and snacks. “They can buy breakfast, lunch, cigarettes, drink, everything at one stop.” Morita says lunchtime is packed with workers from the Sand Island area. “I would say maybe 30 percent of our clientele are construction workers,” says Morita, who knows the Sand Island area well since she has worked there most of her …
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Turkey Tortilla Pie – BigOven.com
Posted on 20. Mar, 2010 by BigOven.com - Recipe Of the Day.
Turkey Tortilla Pie recipe – BigOven.com
6 Servings
Turkey American
Winter, Summer, Spring, Fall, Bake, Main Dish, American, Turkey, Dinner, Comforting
1 Cup Ricotta cheese
2 Cups Monterey Jack cheese divided
To Taste salt and pepper
6 6-inch flour tortillas
3 Cups mild salsa
6 Ounces COOKED TURKEY BREAST thinly sliced
3/4 Cup corn niblets drained
6 Tablespoons fresh cilantro chopped
1. Preheat oven to 450 degrees F. Lightly grease a 9-inch round baking dish.
2. In a small bowl, combine ricotta, 1 cup Monterey Jack cheese, salt and pepper.
3. Place 2 tortillas in the bottom of the baking dish. Spread 1 cup of the salsa over tortillas, layer the following in the order as listed: 2 ounces of turkey slices, top with 1/4 cup corn, 2/3 cup of the cheese mixture and 2 tablespoons cilantro.
4. Repeat 2 more times for a total of 3 layers.
5. Top with the remaining 1 cup Monterey Jack cheese.
6. Cover with foil and bake for 12 minutes. Remove foil and bake for an additional 8-10 minutes or until the cheese is bubbly and slightly browned.
7. Let stand for 5 minutes before serving.
8. Serve with tossed salad.
Rate this recipe for Turkey Tortilla Pie, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.
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Turkey Torta – BigOven.com
Posted on 20. Mar, 2010 by BigOven.com - Recipe Of the Day.
Turkey Torta recipe – BigOven.com
30 Servings
Turkey American
Winter, Superbowl, Summer, Spring, Fall, Bake, Main Dish, American, Turkey, Dinner, Comforting
1 Tablespoon unsalted butter
3 Cloves garlic minced
2 Packets gelatin
1 Cup dry white wine
1 Cup heavy cream
1 Cup roasted red bell peppers minced
1 Cup prepared basil pesto
1/2 Pound SEASONED SUN DRIED TOMATO TURKEY BREAST sliced thin and minced
15 -Ounces whole milk Ricotta cheese
16 -Ounces cream cheese softened
1 Cup shredded Parmesan cheese
1. Line a 9-inch round cake pan with two 24-inch lengths of plastic wrap, using a criss-cross fashion. Cover the entire bottom and sides of the pan; the extra plastic will be used to cover the top when assembled.
2. In a medium saut pan, melt butter and saut garlic until translucent.
3. Meanwhile, dissolve the gelatin in 1/4 cup of the wine. Add the remaining wine to the cooking garlic and simmer for about 3 minutes. Stir in the gelatin mixture until dissolved, add the cream and remove from heat.
4. Place the roasted peppers, basil pesto and turkey breast in three individual bowls. Add 1/2 cup of the wine/cream/gelatin mixture to the peppers, 1/2 cup to the pesto and 1 cup mixture to the turkey. Mix each until smooth.
5. In a large mixing bowl, cream together ricotta cheese, cream cheese and Parmesan cheese. Blend until evenly mixed.
6. Bring the turkey mixture to room temperature then blend it with the cheese mixture.
7. Spread the pepper mixture on the bottom of the pan and refrigerate for 15 minutes to set.
8. Carefully layer 1/2 of the turkey/cheese mixture over the pepper mixture and top with the pesto mixture. Allow to set for 15 minutes in the refrigerator.
9. Top with remaining turkey/cheese mixture, smoothing to top. Wrap well to cover the pan. Refrigerate for several hours or overnight.
10. To serve, unwrap, place a serving plate over the top of the pan and invert. Remove the plastic wrap and garnish with fresh basil sprigs and red pepper strips.
11. Serve with crackers, baguette slices or pita chips.
12. This recipe serves a larger crowd. For a smaller quantity, cut the recipe in half, and layer the ingredients in a loaf pan or small casserole dish.
Rate this recipe for Turkey Torta, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.
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Turkey Teriyaki – BigOven.com
Posted on 19. Mar, 2010 by BigOven.com - Recipe Of the Day.
Turkey Teriyaki recipe – BigOven.com
4 Servings
Turkey American
Winter, Summer, Spring, Fall, Bake, Main Dish, American, Turkey, Dinner, Tangy
4 4to 6 Ounce TURKEY CUTLETS
1/2 Cup soy sauce
1/4 Cup dry sherry
2 Tablespoons honey
2 Teaspoons fresh gingerroot peeled and grated
1 Teaspoon orange rind zest
1/2 Teaspoon sesame oil
2 Cloves garlic minced
4 Cups cooked rice
1. Gently flatten turkey pieces to an even 1/2-inch thickness. Place in a plastic bag.
2. In a small bowl, mix together soy sauce, sherry, honey, ginger, orange zest, sesame oil and garlic. Pour marinade over turkey pieces. Close plastic bag and refrigerate at least 2 hours or up to 8 hours.
3. Remove from marinade and discard marinade.
4. Preheat grill or broiler to medium heat. Broil or grill, 4-inches from the heat source, for 3 to 5 minutes on each side or until turkey is no longer pink inside.
5. Slice thinly on the diagonal and place over cooked rice. Garnish with sesame seeds.
Rate this recipe for Turkey Teriyaki, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.
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Turkey Stuffed Green Peppers – BigOven.com
Posted on 18. Mar, 2010 by BigOven.com - Recipe Of the Day.
Turkey Stuffed Green Peppers recipe – BigOven.com
4 Servings
Turkey American
Winter, Summer, Spring, Fall, Bake, Main Dish, American, Turkey, Dinner, Side Dish, Tangy
1 Pound GROUND TURKEY
1/2 Cup instant rice
1/2 Cup carrots grated
1/4 Cup onion chopped
3 Tablespoons parsley chopped
1 to 2 Cloves garlic minced
1 Teaspoon dried oregano leaves
1/2 Teaspoon each salt and pepper
1 Can (8 ounces) tomato sauce
2 Large green peppers
1. In a medium bowl combine turkey, rice, carrot, onion, parsley, garlic, oregano, salt, pepper and tomato sauce. Mix to blend thoroughly.
2. Cut each pepper in half lengthwise. Remove and discard seeds and membranes.
3. Divide turkey mixture between peppers. Place in a baking dish and cover.
4. Bake in a preheated 350 degree F oven for about 1 hour, or until the internal temperature reaches 165 degrees F and the peppers are tender.
Rate this recipe for Turkey Stuffed Green Peppers, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.
