Hilo Kine Kim Chee Dip

• 8-oz package of cream cheese, allow to sit out to soften

• 1/4 cup sour cream

• 8-oz (1 cup) of kim chee, squeeze all liquid out

• 1 small clove of garlic, roughly chopped

• 2 green onions, chopped 

• 2 tsp grated or shredded Parmesan cheese

• 1 tsp soy sauce

• Dash Worcestershire sauce

• Optional: Splash of ponzu sauce is nice as well

• Small amount of ghost pepper hot sauce or similar very hot sauce to taste

• 7 packets of Taco Bell Diablo hot sauce

• Optional: Whatever other hot peppers/sauce you want

• Black pepper, several twists from a pepper grinder

• Salt to taste

Combine all the ingredients except the cream cheese, sour cream and Diablo sauce into a big measuring cup and used an immersion blender to blend it smooth. Then in a very large bowl, fold the softened cream cheese, sour cream, Diablo sauce and blended kim chee mixture together and then used the immersion blender again to smooth and mix thoroughly, adjusting final taste with a little more salt. Allow to chill/set in fridge before serving. 

It’s great with crackers, especially a mild-flavored cracker like the Kellogg’s Club crackers that are like a blank canvas to really let the flavor of the dip come through, and also scooping it up with sliced cucumbers. Could also serve with chips and/or other veggies for dipping.

One-pan aglio olio

• Sliced Garlic

• Olive Oil

• Spaghetii

• 1 tsp anchovy sauce

• Trader Joe’s Aglio Olio seasoning (or crushed red pepper flakes)

• Optional: Shrimp

Put a large pan on medium heat. Saute sliced garlic in lots of olive oil (option to add shrimp here). Add Trader Joe's Aglio Olio seasoning (or crushed red pepper flakes). When garlic is lightly golden (and shrimp 80% cooked, pick out shrimps and set aside) and add 150ml of water, then add 1-2 servings of spaghetti.  Bring to boil, then lower heat to med-low for 11 minutes.Add more water whenever needed - very little water should remain by the 11th minute. Add 1 tsp of anchovy sauce (and shrimp from 4). You can add parmesan cheese and more Trader Joe's seasoning to your taste.

Clarence’s Idiot-Proof Prime Rib:

• Bone-in Prime Rib

• Salt

• Pepper

• (Optional) Your favorite herbs to taste

• Store-bought french demi-glace (get it here: (https://www.wholefoodsmarket.com/product/more-than-gourmet-demi-glace-gold-b0053imrdw)

  Get a bone-in prime rib.  Bring to room temperature.  Generously coat with salt, pepper and (optional) your favorite herbs.Put in oven (roast setting) at the highest temperature available.  (Yes, really… the highest.) After [X] minutes (where [X] = [prime rib pounds] times [5 minutes]), turn oven off and leave it for 2 hours – no more, no less. 

  Don’t touch it; don’t look at it; and DO NOT open the oven door.Take it out and let it rest for 20 minutes.Carve and serve with store-bought French Demi-Glace.  Add crushed black peppercorns, and it’s Michelin-star quality. 

Peanut Butter Pretzel Cookies

• 1/2 cup unsalted butter (112 grams) , softened

• 3/4 cup brown sugar (158 grams) 

• 1/4 cup granulated sugar (50 grams)

• 1/2 cup peanut butter, commercially prepared, not natural

• 1 large egg, room temperature

• 1 1/2 teaspoons vanilla extract

• 1 1/3 cup all-purpose flour (167 grams) , or use 1 1/2 (188 grams) cups for extra thick cookies

• 1/2 tsp baking soda

• 2/3 cup chopped pretzels, measure after chopping/crushing

• 3/4 cup chocolate chips (always reserve a few tablespoons for dotting on top of each baked cookie)

Preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or silicone baking mats.

In a large bowl, beat together the butter, brown sugar, granulated sugar and peanut butter until creamy.

Then mix in the egg and vanilla extract.

Add in the flour, baking soda and salt. If the flour is lumpy, then sift in. Beat together starting with the mixer on a low speed until

Turn off the mixer and stir in the chopped pretzels and chocolate chips. I always stir in about 1/2 cup pretzels and 1/2 cup chocolate chips. Then I reserve the rest for dotting on top of each baked cookie.

Form the dough into balls about 1.5 to 2 tablespoons in size. Place dough balls about 1.5-2 inches (3.5-5 cm) apart on the lined cookie sheets.

Bake 1 sheet at a time in the middle of the oven for about 9-11 minutes, or until the tops look just set.

Remove from the oven. Optionally, dot the top of each cookie with a few extra chocolate chips and pretzel pieces. Let the cookies cool on the cookie sheet for at least 10 minutes, then gently transfer to a cooling tray to continue cooling.

NOTES:
Peanut Butter: Be sure to use commercially prepared, smooth peanut butter. Do not use homemade or anything labeled natural where the oil sits on top. Pretzels: Measure the pretzels after chopping/crushing. Storage: Store in an airtight container at room temperature for up to 5 days. Baked and cooled cookies can be frozen for up to 2 months, then thaw in the fridge and bring to room temperature before enjoying. Freezing Cookie Dough: Form the dough into balls, then place in a freezer bag being sure to remove any excess air. Cookie dough balls can be frozen for up to 2 months. When ready to bake, preheat the oven, line cookie sheets and place cookie dough balls on the lined cookie sheets as directed in the recipe. Bake from frozen. They will likely need 1-2 minutes longer.