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Diner KK’s Aloha ‘Oe Potluck Luncheon

Tis that time again for us to bid aloha ‘oe to one of our beloved team members leaving the company with yet another FANTASTIC potluck luncheon. This time featuring some basics, classics and exotics, with most of it purchased in catered form versus homemade, yet still all onolicious.

In slight contrary to that said, it’s more work than catering, yet you just can’t beat the variety of ethnic dishes that only a potluck can provide. The best! I’ll take potluck over catering any day.

Without further ado, let’s check out the spread, starting with rice. Because you know as we say when it comes to local ‘kine grindz, “Gotta get rice!” (we must have rice!)…

What’s funny is the tortilla chips, as that’s probably the most odd-ball item on the table.

Next up, “Oriental” Chicken Mandarin Orange Salad, which the only thing peculiar about it, is that it was served with a Thousand Islands type of dressing, versus what I was expecting to be the sesame oil-based “Oriental Dressing” normally used for this salad. Never the less, everything was fresh and crisp, including those wonderful wonton strip toppings…

Next up, the one, the only Diner “Saimin Kaukau” E’s exclusive, made-by-his-own-truly Potato Mac’ Salad (<—click that link for angle “B”)…

Rounding out the apps’ options, we have Pea Salad…

Where’s the peas? Here it is…

Next up, starting out the mains, one of our potluck traditions is “Frank’s Beans”…

That’s a dish where you serve everyone as much as possible, then hold a meeting in the windowless conference room showing Powerpoint slides with no audio and minimal discussion, then hope for the best. lol No, but seriously, it’s essentially Pork ‘n Beans with Bacon and Hot Dogs, plus some sugar. Comfort food at its best! Late at night with just that and some rice, I’m set!

Followed by a couple of Chinese dishes from Royal Kitchen, where we get our stir-fried Veggie Chow Mein Noodle on…

Then onto some Royal Kitchen stir-fried Choi Sum Beef action…

Now for our part, where Diner C, myself and Diner A contributed a Filipino classic dish called Chicken Afritada, courtesy of Diner C’s kitchen…

Angle “B” and “C” (click on image for C) of Diner C’s lovingly-created Chicken Afritada dish…

Next up, some Zippy’s action, in the form of their catered Chicken Katsu…

Rounding out the mains, none other than a Zippy’s SPAM Musubi platter, each cut in half to stretch it out even further…

That actually would be a GREAT shot to use for a dish that’s like, WAY OVER THE TOP as far as “SPAM Musubi ratings” go. 12 SPAM Musubi rated x 2 (24). Wow, now THAT’S some seriously ono kine grindz!!!

Rounding things out for dessert, a couple full pans of home-made Cherry-topped Pistachio Cheese Cake…

Now let’s check out some of our folks plating skillz…

I gotta’ say, that’s pretty good right there. Not only does it look neat, nicely segregated and well dressed, but this person was also able to manage that with a smartphone in their hand… and all one-handed! lol

Good shot of our Chicken Afritada…

Finally, the plate of yours truly…

Notice I didn’t serve any beef from the Choi Sum Beef dish, yet I still have “meat” in the form of a whole SPAM Musubi (divided in half), and also a sizable piece of Chicken Afritada. First of all, I “86’d” the SPAM out of the Nori Musubi, turning it into just that. Nori Musubi, save for a little of the meaty SPAM flavoring laced in the Teriyaki sauce under it. Yeah, a small waste of food, but better than a bigger waist on my now newly reinvigorated studly body! lol

As for the Chicken Afritada, I will make occasional exceptions for just a little meat, especially now since my weight is stabilized at 183, and tried just a piece of Diner C’s dish, as I’ve never tried this before…

Sure looks ono! Let’s try it…

Reminds me of Pork Guisantes. Same tomato and fish sauce flavor, with the whole peas thing going on. Super-moist, tasty, falling-off-the-bones chicken meat. Overall a total winner! I haven’t had chicken for a very long time, but that was a great way to go as far making “sacrifices”!

Back to veggies, one my favorite dishes on this particular spread was, believe it or not, the Pea Salad…

You know, I’ve had and love my share of “Haole Food” (no offense, I’m white too; and my sister makes a wicked Green Bean Casserole), but never have I had Pea Salad. Yet ya’ know what? This thing ROCKS! It’s kinda’ like this strange play on dessert and appetizer all rolled into one. It sort of reminds me of Ambrosia gone veggie.

You get the cool creaminess from the sour cream and mayonnaise “dressing” (actually a thick topping) that gives it that dessert-like quality, thanks according to one of our accountants who made it, from a squirt of agave sweetener, contrasted by bits of bacon strips for a savory accent, shredded cheddar cheese, plus slivers of water chestnuts for crunch, along with lots of tender, very green tasting peas. In a GREAT WAY! Such a simple yet perfect blend of flavors and textures. I’ll try and get the exact recipe for this take on Pea Salad and share it here later.

Them Chow Mein noodles were also a winner, with a great, super-glutenous texture, which works great in “dry” form, but yet I didn’t care for in soup form at that shop in Chinatown. So good, Diner A went back for seconds of just that!

Diner E’s Potato Mac was also EXCELLENT, having that perfect “cool ‘n creamy” thang goin’ on (thanks to the Waianae Drive-Inn secret of adding a dash of milk!), while being seasoned perfectly. He also adds shredded cabbage in his for added texture, which is a classic “old school” plate lunch trick. I tell you, them Okinawans like Diner E sure can cook!

The Choi Sum, sans the beef, was still quite tasty, while the only thing that needed improvement would have been if there were a Sasame Oil based dressing for the “Oriental” Chicken Mandarin Orange and Wonton Strips Salad. Still, was ono.

Finally for dessert we have that Cherry glaze SMOTHERED Pistachio Cheesecake…

Plate it up…

Dude. This is sick. Oh. Em. Gee… INCREDIBLE! Super fruity, slighly acidic from the cherries, while the what I think is pistachio flavor quite muted, yet you have the body of that rich ‘n creamy goodness that is sweetened, flavored ‘n whipped-up cream cheese, followed by that toasty goodness of the crumbled graham crackers and walnuts pie crust. So, SO ONO! Broke da’ mout’ winnahz!

Overall, I rate this potluck spread 3 Nori and SPAM Musubi. Oishikatta!

P.S. This group of skin divers were so kind to share their catch in photos at Diamond Head Beach this past weekend (it’s currently the “On” year to fish in that area). Check it out!…

That’s the shot of the day, right there! LOL!!!

I’d love to try skin diving. Never done it before. Definitely one of them “extreme” sports. Anyone wanna’ take me diving and teach me how its done the right way? Hit me up!

15 thoughts on “Diner KK’s Aloha ‘Oe Potluck Luncheon

  • August 14, 2012 at 7:41 pm
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    Could you also get the cherry dessert?

    Reply
    • August 15, 2012 at 12:07 am
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      Don’t have the Cherry Pistachio Cheesecake recipe at the moment, however while my memory serves me well, I do have the Pea Salad recipe, courtesy of accountant Diner T!

      It goes like this:

      Diner T’s Pea Salad
      • Equal parts of Sour Cream and Mayonnaise, enough to cover the bowl of peas you’re making with a thick layer
      • Agave syrup, honey, sugar or any type of sweetener to slighly sweeten your sour cream and mayo’ mixture
      • A dash of hot sauce (Hawaiian Chili Pepper water would be ideal)
      • 1 bag of frozen peas
      • 1 can of water chestnuts, cut into slivers
      • Celery, slivered, enough to evenly mix
      • Shredded Cheddar Cheese, enough to evenly mix and top the dish
      • Sauteed crispy bacon strips, enough to evenly mix and top the dish

      Instructions:
      Begin by combining the mayonnaise and sour cream, agave syrup and hot sauce to achieve the flavor profile you like and set aside.

      In a separate serving bowl, pour in the bag of frozen peas, unthawed, then add in enough cheddar cheese, slivered water chestnuts, slivered celery, and some of the sauteed bacon bits, then stir to combine.

      Top with the Sour Cream, Mayo’, Agave and Hawaiian Chili Pepper Water mixture, top with more Bacon strips and cheddar cheese, then store in fridge overnight, which gives the peas enough time to thaw out.

      Next day, serve and enjoy.

      Reply
  • August 15, 2012 at 1:42 am
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    Pomai, someone should make Don Don Mein. It could serve cold and very tasty without meat in it. It had shredded vegetable like cucumbers and sometime carrots also.

    Reply
  • August 15, 2012 at 5:17 am
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    Pomai, can you identify the fish that the skin divers caught? That blue one is beautiful!

    Reply
    • August 15, 2012 at 6:00 am
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      Blue fish is Uhu. So is red one for that matter.

      Reply
      • August 15, 2012 at 6:15 am
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        Three of those on the line are Uhu, a.k.a. Parrot Fish; one blue and two red (salmon red). You can tell by the large scales and similar tail fin.

        The small dark brown and orange one in front of the blue Uhu looks like Kole, while the smaller one behind and in center of the blue and red Uhu looks like Moana.

        The yellow one is A’awa, a.k.a. Table Boss.

        The larger silver one when he turned the line around is Papio, or “baby” Ulua.

        Damned, I’m hungry for some pan-fried fish with choke ginger, garlic and shoyu right now!

        Reply
  • August 15, 2012 at 5:28 am
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    Never had pea salad and never went skin diving? Bruddah.. What you was going to school and doing your homework? lol Funny, pea salad was one of the first things mom taught me when I was like 5 helping in the kitchen. As far as skin diving I always sucked at it and I grew up in kona. Nice spread you guys got there. As far as the chips.. There’s always one guy there that didn’t want to cook so he (or she) brings the chips or the store bought potato salad.

    Cheers!

    Reply
  • August 22, 2012 at 9:57 pm
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    Did you get the cherry pistachio cheesecake recipe?

    Reply
    • August 24, 2012 at 8:17 am
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      Renee, thanks for reminding me. I’ll ask for it and get back to you on that.

      In the mean time, someone eMailed me this recipe for it:

      * Exported from MasterCook II *

      PISTACHIO CHEESECAKE

      Amount Measure Ingredient — Preparation Method
      ——– ———— ——————————–
      1 8 or 9″ graham cracker crust — unbaked
      2 eggs
      4 3 oz. pkgs cream cheese — softened
      1 3 oz. pkg. pistachio pudding mix
      1 c. sour cream

      –SOUR CREAM TOPPING:–

      1 c. sour cream
      4 tbsp. powdered sugar
      1/2 tsp. vanilla

      Beat eggs together. Gradually add softened cream cheese and beat
      well. Add pudding mix and sour cream, mixing until smooth. Pour
      into crust. Bake at 375 degrees for 30 minutes. Spread on *Sour
      Cream Topping and bake 5 additional minutes. Cool, then chill 4 to
      5 hours. Yields 8 servings.

      I supposed from there you can add your own fruit topping, whether it be cherries, strawberries, blueberries, etc.

      Reply
  • August 24, 2012 at 9:37 pm
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    Looking forward to the recipe! Can’t wait for the recipe to make it at a family get together.

    Reply
  • September 16, 2012 at 2:41 pm
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    Did you get a chance to get the recipe? Still waiting… Thanks!

    Reply
    • September 16, 2012 at 3:48 pm
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      Oh, sorry, forgot about that. Thanks for the reminder. I’ll get it this coming work week!

      Reply
    • September 21, 2012 at 10:58 am
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      Renee,

      Sorry for taking so long, but I finally got the recipe! Funny thing is, I guess my tastebuds were “shot” that day from all the ono ‘kine grinds before it, as that wasn’t Pistachio, but actually lime (think Key Lime Pie) flavoring the cheesecake filling. No wonder it seemed more tart than anything else. Of course because of the cherry pie filling topping too, which slightly muted/affected the flavor of the cheesecake filling.

      As noted at the end of the recipe, she told me you can play around with the pie filling topping by trying Blueberry Pie filling, Apple Pie filling, or what kids especially like: Jello as a topping for this pie. She also noted you can exchange (or add) Macadamia nuts, pecans, or any of your favorite nuts in the crust.

      She said this is her late mom’s recipe, so it’s very special to her. Lots of love in this one. It’s really, really ono! Enjoy!

      JEANA’S CHRISTMAS PIE

      Pre-heat oven to 375 degrees.
      Crust: 1 cup all-purpose flour
      1/2 cup coarsely chopped walnuts
      1/2 cup butter (1 stick)
      1/4 cup brown sugar
      Mix butter and sugar until blended well, slowly stir in nuts and flour alternating each until mix resembles cookie dough. Press dough mixture into 9″x13″ pan and bake for 15-18 mins. until edges are golden brown. Place aside to cool.

      Filling: 1 6oz. box lime jello
      1 cup hot water
      1 8 oz pakage Philedelphia original cream cheeze
      1 tub cool whip
      3/4 cup granulated sugar
      In a saucepan boil 1 cup water and place l box line jello powder in a mixing bowl, pour hot water in bowl with jello and dissolve mixture well, set aside to cool for about 15-20 minutes (not in fridge). In another mixing bowl place cream cheeze and sugar together and blend well, pour cooled jello mixture into cream cheeze mixture and whisk until most of the mixture is blended well, fold in cool whip until mixture resembles green pancake mix. Now you are ready to pour mixture onto baked crust. Place in fridge until set (about 2-4 hours depending on fridge temparature).

      Topping: 1 1/2 21oz cans Pie filling ex. (Comstock cherry, blueberry, peaches, apples).
      Place your choice of filling in fridge for an hour before spreading over pie to keep temperature consistant.

      Spread your choice of topping over set pie, cut, serve and enjoy!

      Reply
  • September 21, 2012 at 12:03 pm
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    Thank you very much!!

    Reply

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