Tuesday, July 12, 2011

Ono Hawaiian Mac

While in Hawaii this past week I was inspired to include the local culinary delicacies in my mac.  With help from my trusty side kick Jenai (who you may remember from here, here and here) and Leighton,
I set out to prepare a savory Hawaiian mac.  Hawaii's culinary environment stems from early plantation workers and a strong military influence creating a wonderful blend of Asian, Polynesian, Portuguese and American flavors.  And because I am such an eclectic culinary creator, I added anything and everything interesting that happened to be within eyesight.

 We diced the spam (yum, spam),
Added some Velveeta cheese, chili garlic sauce (aka rooster hot sauce), mustard, chilli powder and seasoned with salt and pepper.
 Stir in the prepared elbow macaroni.
At the very end we added some fish cake.  It is important to add this at the very end because it can become soggy if added too early.  The fish cake adds a punch of color along with a wonderfully sweet flavor to the mac.
Mix well.
Serve as a fantastic side dish to grilled sausage and asparagus,
Steak and grilled onions.
Next time you want a taste of the islands, prepare a savory and oh so ono local mac and cheese.

Monday, June 13, 2011

EATT More Mac

In Chicago this past weekend I was thrilled to try some mid-western mac.  My expectations were quite high.  I mean honestly, isn't this the cheese capital of the world?   At EATT in Chicago, I ordered a side of the mac and cheese and was pleasantly surprised at the size.  It was a bit larger than a typical side order and quantity always makes me happy.  I was also pleased with the crispy burnt sections on the top.  I love a slight burnt cheese flavor. 

I really should have stopped at this point.  Sadly, I took a bite.  Much to my cheese loving dismay, this mac was really bland and watery. 

My advise, when in Chicago, stick to the pizza.

Monday, May 23, 2011

Richy Rich Lobster Mac

I love lobster. And, I love mac. Together, this can be a magical experience. While in Palm Desert this past weekend, I visited Ristorante Mamma Gina. I don't even know if they have anything else on their menu because as soon as I saw the lobby mac, my mind was made up. Done and done.

 The noodles were cooked perfectly and the sauce was rich and creamy.  I called and asked for the types of cheese used because I wasn't certain but the less than kind person who answered the tele refused to "give recipes over the phone."  Interesting.  Velveeta perhaps?  Kidding. Overall, this mac was pretty good.  It was not to die for and lets be honest, life is short so lets try to only eat those meals that reach the level of perfection.