The Gochiso Gourmet

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Apple Negroni

on April 28, 2024

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Cocktails @ the Nordstrom Bar

Tucked in the middle of Nordstrom lies the Nordstrom Bar. Whenever I'm riding up or down the escalators, I always wondered how their cocktails are since you can't miss the glass wall with all of the liquor bottles facing both the bar and patrons riding the escalator (a great marketing ploy). Well, we decided that since we're on stay-cay, we would visit Vino for their pau hana Vino on the Patio event since it's impossible do it when we're working (it's the last or 2nd to the last Friday each month and only runs from 4:30pm until 6:00pm). So I told the Mrs we could hang at Ala Moana until 4:15pm or so then head to Vino. I initially intended on hanging at the R. Field wine bar but they didn't have a menu posted and the Mrs wanted to try something different so here we were at the Nordstrom Bar. The Mrs opted for the Key Lime Pie Martini ($11) with Absolut Vanilla, fresh lime and pineapple juice, vanilla syrup, egg white and lime zest. WOW! Like a liquid

Vermicular for Me

Vermicular: adjective 1) like a worm in form or movement or 2) of, denoting, or caused by intestinal worms. When I first Googled the name, that was the exact definition which definitely didn’t sound like an enticing cooking implement. But I later discovered that vermicular is also a form of graphite iron that while being difficult to manipulate also has hybrid characteristics of exceptional heat conduction and durability. Since 1936, the Hijikata family foundry was known for its ability to cast and machine iron with great accuracy. However, during the mid-20 th century, their Aichi Dobby foundry’s business slowed significantly until the current generation Hijikata brothers repurposed the foundry to create cookware to inspire chefs of all levels. After several years of experimentation, they created the Musui-Kamado with a cast iron, enameled pot or Musui and an induction base mimicking the old Kamado rice cooking hearth. The difference with their cast iron pot is that t

Gooch's Luau Stew

After first seeing the Diners, Drive Inns and Dives episode from Season 15 where the Heeia Kea Pier General Store and Deli was featured when Chef Mark "Gooch" Noguchi still held court in the kitchen and he demo'd his Luau Stew, I always wanted to create this dish in my own kitchen. Of course not very many supermarkets carry luau leaf or taro leaves on a regular basis. So I finally pulled the trigger and purchased 6 bags of taro leaves along with several trays of pork sirloin... the original recipe calls for either butt or shoulder but I wanted my creation to be a wee bit healthier... First remove the stems then cut the leaves into manageable pieces... Then slice a couple of onions with the grain... Add a large piece of fresh ginger... Then cut the pork into small chunks... Brown in a little oil... Remove then add the onions and ginger until softened, pile in the luau leaves, salt, black pepper and water - I also added a little shoyu - the

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