Hilo Bay Cafe and Duck Fat Potatoes

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 potatoes from Mastering the Art of French Cooking, substituting the duck fat for the butter.

Comments

Hamburgers!

Introduction Who doesn’t love a hamburger? These days, even gluten free and vegan options are available, so there is something for everyone. We do tend to stick to the more traditional style of beef on bread, and that’s what we are going to focus on for today’s episode: Reminiscing Corina's Burgers: Hamburgers have always been a part of my life. When my dad used to go camping with E Clampus Vitus on the weekends, my mom would often take me to get a Happy Meal on Saturdays when we’d go shopping. We were not the kind of family that ate McDonald’s after work or after a basketball game at the rec center. To me, that Happy Meal was not just about eating fast food, but having mother-daughter time. I liked the pickles and the reconstituted onions on the basic hamburger. For a long time, when I made burgers at home, I did not deviate from the ketchup, mustard, pickle system of the hamburger at Mickey D’s. This is sort of the equivalent to Patrick’s Shakey’s from the pizza...

Two Baking Success Stories: Japanese Milk Bread and Angel Biscuits

I have been a home baker for as long as I can remember: cookies, pies, cakes, pastry, and of course bread (both quick and yeasted). Like most home bakers, had hits and misses in every category. In a recent time without a functioning oven, I even bought a used breadmaker and had both successes and failures there. Homegrown sourdough starter does not really like the breadmaker... A note about our current baking situation: We bake in a late 1940s propane Tappan Deluxe. One of the sales points of this stove, back in the day, was that it was super insulated so that you could even turn the oven off before the cooking was complete. Now, the thermostat is not perfect, but that's true for current ovens as well. It's always a good idea to put a thermometer inside the oven to monitor the actual temperature. This is one of the best baking stoves I have ever owned. It's funny how sometimes the old ways are the best ways. Today I'm gong to share two of the recipes we've used that...

Pork Butt!

Today we have a list of recipe links for you to follow for your pork butts. Getting ready to grind. Breakfast sausage: https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185 Italian sausage meatballs Italian sausage: https://www.foodnetwork.com/recipes/alton-brown/italian-sausage-recipe-2131680 We add garlic powder, cayenne, and red pepper and don't put it in casings. We make meatballs or crumble instead. Instant Pot Kalua pork: https://recipes.instantpot.com/recipe/kalua-pork/ Cured, smoked, and roasted ham Ham/ English bacon: https://www.mortonsalt.com/article/meat-curing-canadian-bacon/ Being the loin cut makes it "Canadian." Pizza with home-cured and smoked ham

Big Island Big Eats

Search This Blog