Big Island Big Eats

We went to dinner Friday night at Hilo Bay Cafe. You can hear all about it on our podcast. Seared ahi, cabbage, and duck fat potatoes from Hilo Bay Cafe The dinner inspired us to share our duck fat potato recipe with you. I get my duck fat by cooking a duck in the Instant Pot. The duck is usually roasted for crispy skin right after. I'll take the remains in the bottom of the Instant Pot and put the entire thing in the fridge. Once it is cold, you can scrape the fat off the top and save it in a jar. I keep it in the freezer to extend shelf life. Ingredients to serve two: one largish baking potato, cut into 1/2 inch cubes one tablespoon duck fat, melted seasoning of your choice For the airfryer: In a bowl, toss the fat, potatoes, and seasoning. Preheat the airfryer for two to three minutes. Dump the potatoes in Cook, shaking in three to four minute intervals, until you've reached the desired color, usually ten to twelve minutes. Skillet method: Follow the directions for sauteed p

Support us! Pork belly is a fairly versatile, if slightly overpriced, cut of meat with which you can have a lot of fun. It takes some careful cooking, but the payout is worth it in the end. How to Cook Pork Belly: The Basics First, I have to give a shout-out to the Aloha Instant Pot Community on Facebook for the basics of this method. It is a two-step process, but will give you the results you want every time. This will need a pressure cooker or Instant Pot. Place about a cup and a half of water in the bottom of the Instant Pot. Add the trivet and a steam basket. Place your strips of pork belly in the basket. If they are large or an entire slab, you could probably lay them directly on the trivet. Secure the lid.  Set it to manual pressure for 13-17 minutes, depending on how thick your slices were. The thinner they are, the less time they will need to cook. We had two nice thick slabs, right out of the freezer, and fifteen minutes was a touch on the low side. They were cooked through,

So we're going to focus on eggs today, but with sort of a brunch spin since we're probably still staying home, staying safe for a few more months. If you can't go to your favorite brunch spots, try some of our recipes to recreate brunch at home: Eggs Sardou and Shirred Eggs. We've thrown in a great midweek dinner option at the end too. Eggs Sardou and Hash browns Eggs Sardou Recipe (serving for four) The first place we ever had Eggs Sardou was Cafe Bon Temps in San Luis Obispo, California. The spicy creamed spinach really makes the dish. This meat-free dish, while delicious and decadent, lacks some crunch, so we recommend serving it with crispy hash browns. 2 tablespoon butter 2 tablespoon flour 1 1/4 cup warm milk 1 package frozen spinach, defrosted and strained 1 small jar of marinated artichoke hearts, chopped 4 eggs, sunnyside up 1 recipe yellow pepper hollandaise from Joy Bauer . You can make this with green bell pepper or you can use real hollandaise if you prefer