How To make Hawaiian Bon Bons

I LOVE LUCY - Kramer's Kandy Kitchen Chocolate Bonbons Recipe!!!

In honor of Valentine's Day, please enjoy this recipe video for the Kramer's Kandy Kitchen chocolate bonbons featured in the classic, iconic episode of I Love Lucy, titled Job Switching. Hopefully, you'll have better luck than Lucy and Ethel. Speed it up a little! Remember to like, share, and subscribe to my channel for more videos like this.

Remember to always laugh often.

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Amazing Hawaiian Poke Bowl at Kahuku Superette

Hawaiian poke, and the poke bowl, is one of my favorite meals. Get details about Kahuku Superette here:

There are lots of reasons to visit Hawaii, but the best reason in my opinion is to take advantage of the delicious food. You'll find all sorts of, especially Asian food, and a lot of local Hawaiian food as well. One of the ultimate things I love to eat in Hawaii is known as poke. Hawaiian poke is basically cubes of raw fish marinated in a variety of seasonings that usually includes soy sauce and sesame oil, among many different other ingredients depending on what you order.

Normally as soon as possible, after landing in Honolulu, I go straight to the nearest restaurant to grab some fresh poke. It's like candy for me, and I could eat it every single day of my life - it really is one of my favorite foods in the world. There are all sorts of different types of poke, including spicy ahi poke, shoyu poke, salmon poke, and even poke made with different kinds of seafood. One of the most common and beloved types of Hawaiian poke is made from freshly caught ahi, which is tuna.

Often times poke is bought by the pound, in small plastic containers, and then eaten along with a full Hawaiian style meal, or picnic. Poke goes great with fried chicken, SPAM musubi, fried noodles, or it actually just goes great by itself, or with only a hot fresh bowl of rice. Something that is very popular these days is called a poke bowl. You basically order as much rice as you want, and then they put the raw fish right on top of the hot rice in a bowl. You can get poke bowls all over Hawaii and Honolulu, but one of the best places on the island, is a little convenience store known as Kahuku Superette.

Kahuku Superette is a very average looking shop in the small town of Kahuku, on the island of Oahu. It really doesn't look like much from the outside, and when you walk in you'll immediately see mostly beer and drinks that they are selling, and canned goods. But keep walking towards the back of the shop, and that's when you'll see the glass cabinet fridge, showcasing a beautiful display of fresh poke. There are only a few choices to choose from at Kahuku Superette, and probably the most popular is their sweet onion shoyu poke. You can order it with no rice, but I think the best way to get it is with hot white rice at the bottom, and at least a half a pound of the poke right on top.

They only have takeaway, so after you order, you can either eat some right there in your car, or you can drive to the nearest beach like we did. Whatever you decide, your mouth is going to be watering as soon as you get your poke bowl. Along with poke at Kahuku Superette, they also have things like kimchi, which also goes great with rice and raw fish.

So we headed to go to the nearest beach, and I was incredibly excited to start digging in. The cubes of fish were literally like butter, extremely tender and just melted in my mouth. The pieces of fish were also extremely flavorful, coated in a wonderful sauce made from lots of sesame oil, soy sauce, and those wonderful sweet onions, and also a hint of chili pepper. The poke bowl, including cold fish along with hot fresh steamed rice, is one of the world's great combinations, and it never gets old for me.

Kahuku Superette:
Address: 56-505 Kamehameha Highway, Kahuku, HI (not far from the North Shore)
Phone: 96731(808) 293-9878
Hours: Monday through Sunday 6 am -- 10 pm

Music in this video courtesy of Audio Network

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Chocolate Bars & Truffle Bon Bons

A day at the Manoa Chocolate Factory making chocolate bars and truffles.

Music: Antonio Vivaldi - Winter

Lollipops Recipe - How to Make Homemade Lollipops

Learn how to make homemade lollipops – with this easy recipe you can make your favorite childhood candy. Everyone know what is a lollipop, but did you know you can prepare homemade lollipop with just basic ingredients?

►Full written recipe:

►Equipment
Lollipop mold set here:
Candy & Deep Fry Thermometer:


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RECIPE:
Ingredients:
1/4 cup (60ml) Water
1 cup (200g) Sugar
1/4 cup (82g) Corn syrup
1-2 teaspoons Extract of your choice (vanilla, coconut, mint, etc.) optional
Food coloring (optional)

Directions:
1. Prepare 2 lollipop molds and sticks before you start making the caramel.
2. In a saucepan combine sugar, corn syrup and water. Attach the candy thermometer to the saucepan.
3. Heat over medium heat, stir until the sugar dissolves, and brush down the sides of the pan with a wet pastry brush to prevent crystals from forming.
4. Boil the mixture until reaches 300F (150C) (hard-crack stage).
5. Turn the heat off and add extract of your choice and food coloring (optional).
6. Working quickly pour the mixture into the mold. If desired add sprinkles or other toppings.
7. Allow to cool completely.
8. Unmold, place in the lollipop bag and store in room temperature.

►Equipment I Used in This Video:

Easy Hawaii Style Pastele Stew and Gandules Rice In A Rice Cooker!

Here is a recipe that is fool proof for making hearty Hawaii style pastele stew and gandules rice (arroz con gadules). These recipes were brought from the Puerto Ricans who came to Hawaii to work on the plantations and made their own Hawaii twist to it with what ingredients they had on the island. I adapted this recipe to make it easy for anyone to cook and prepare it and most of the ingredients can be found anywhere in the mainland as well.

Gandules Rice In A Rice Cooker:

1/2 a bell pepper
1/2 a medium onion
5 cloves of garlic
1/2 a bunch of cilantro
1 lbs pork butt cubed into bite sized pieces
1 2.5 oz can of sliced black olives
1/2 cup canned pigeon peas
2 tablespoons of tomato paste
1 packet Goya Sazon seasoning
2-3 tablespoons of olive oil
1 tablespoon achiote (annato) seeds
2 cups Calrose rice

Rough chop all the vegetables. Put into a blender and blend into a liquid. Do not add water or anything. It should blend into a liquid with the vegetables' natural juices. Put aside.

Cut about 1 pound of pork butt into small cubed bite sized pieces. Put aside.

Heat a pan with 2-3 tablespoons of olive oil or any oil of your choice (vegetable, canola, etc.) on medium heat. Put 1 tablespoon of achiote (or annato) seeds into the hot oil. Stir for about 5 minutes until fragrant and the oil turns into an orange/red color. Do not cook on high heat as the seeds will burn and your oil will become bitter!!! Put the oil in a dark colored bowl or container as the oil will stain your dishes. You can scoop out the seeds with a spoon and throw them away.

Put 1 spoon of achiote oil into the same pan and fry your pork that you set aside. Season the pork with salt and pepper to your taste. Cook the pork until browned. Add the sofrito (blended bell pepper, garlic, onion, cilantro) into the pan with the pork and cook the sofrito down, making sure you scrape all the browned bits from the pork on the bottom of the pan to get exceptional flavor. Put 2 tablespoons of tomato paste, stir and cook on medium high heat. Do not burn the sofrito. Cook for about 5-7 minutes.

Wash 2 cups of Calrose rice in the rice cooker pot and drain the water out as best as you can. Add 1.5 to 2 cups of chicken broth into the rice. Add 1 package of Sazon seasoning by Goya, (1) 2.5 oz can of sliced black olives drained, 1/2 cup of canned pigeon peas (you can use dried but they need to be soaked overnight), and throw everything in the pan that you just cooked (sofrito, pork and tomato paste) into the rice cooker pot. Mix all the ingredients with the rice well. Put into your rice cooker and cook your rice like usual. When the rice is done, it will look wet as the liquid rises. Get your rice paddle and mix the rice and put on the warm option and let it sit for 20 minutes for the right consitency.

As the rice is cooking, prep your ingredients for the pastele stew.

Boil 4 plantains sliced about 2-3 inches with skins on and put into a pot of boiling water. You can use green bananas but since they are usually smaller you can use 5 green bananas if they are smaller than the usual plantain. This is to make it easier to peel the bananas/plantains. Boil for 5-7 minutes until semi soft. Drain the plantains/bananas and peel the skins off. Chop roughly into smaller pieces and use a blender to blend the plantains/bananas into a masa. You can use the old school method of shredding it with a cheese grater if you want to torture yourself...
Put the masa in a stain proof container or bowl and mix in a spoonful of achiote oil and season with salt and pepper. Mix together well and set aside.

Get a big stew/soup pot and add 3 tablespoons of oil and add the remaining achiote oil into the plain oil. Heat oil to medium high heat and sauté 1.5 pounds of pork butt sliced into medium cubes or slices. Cook pork until browned and season with salt and pepper. Add remaining sofrito from other half of veggies leftover from the rice. Add remaining chicken broth from your 32 ounce chicken broth box. This should amount to being about 2 3/4th cups leftover. Add 1 quart of water, one 15 oz can of tomato sauce, add water to the empty tomato sauce can and add it in. Add one 15 oz diced tomatoes, 1 teaspoon of oregano, 2 tablespoons of cumin, 2 bay leaves, 2 cans of medium sized black olives, 1 pound of ground pork and all the masa you made (plantains/bananas). It doesn't matter what order you put it in. Make sure to break down the ground pork. Always add ground pork after the liquid is in the pot and do not fry it with cubed pork. This will make a silkier stew and be more tender and also act as a thickener. You can add Hawaiian chili peppers into the stew if you like spice. If you don't have Hawaiian chili pepper, you can add Serano or Thai chili or even chili flakes if you absolutely cannot find fresh chili pepper. Cover and simmer for about 1 hour.

Serve together and enjoy!
This can freeze for up to 6 months
Sorry I wish I could list the stew ingredients but I ran out of characters.