Recipes and food stuff
1. Drinks
1.1. Switchel
- 4c water
- 1/2c apple cider vinegar
- 2 tbsp ginger
- Molasses, maple syrup, honey
2. Sauces & Condiments
2.1. Mayonnaise
- 2 large eggs
- 2 tablespoons white vinegar
- ½ teaspoon dry mustard powder
- ¼ teaspoon salt
- 2 cups avocado oil
Blend everything but the oil together, then slowly add & blend oil until it thickens.
3. Side Dishes
3.1. Potato salad
- Boiled potatoes
- Hard boiled eggs
- Mustard
- Mayonnaise
- Celery & onion
- Pepper, dill weed
3.2. Classic Hawaiian Mac Salad (Fat Boys-Style Recreation)
This makes about 8–10 servings as a side. It’s creamy, tangy, mildly sweet, and gets better after chilling.
Ingredients:
- 1 lb (16 oz) elbow macaroni (cook slightly past al dente for the soft texture typical in Hawaii)
- 2–4 tbsp apple cider vinegar (for tang; start with 2 and adjust)
- 2½–3 cups Best Foods / Hellmann’s mayonnaise (no substitutes — this is non-negotiable for authentic flavor and creaminess; reserve some for final adjustment)
- ½–¾ cup milk (or more as needed for creaminess)
- 2 medium carrots, finely shredded or grated
- ¼–½ cup sweet yellow onion, finely grated or very finely minced (grated releases more flavor and blends in)
- Optional but common additions (for extra
authenticity/variation):
- 2–3 tbsp sugar (or to taste)
- Salt and black pepper to taste
- 2–3 scallions or green onions, thinly sliced
- A small amount of finely diced celery or sweet relish (some versions include this)
- Cooked macaroni sometimes mixed with a bit of potato or hard-boiled egg in home versions, but plate lunch spots keep it simpler
Instructions:
- Cook the macaroni in heavily salted water according to package directions, but boil 1–2 minutes longer than al dente for that soft, plate-lunch texture. Drain well (don’t rinse unless needed to stop cooking quickly).
- While still warm, toss the macaroni with the apple cider vinegar in a large bowl. Let it sit and absorb for 5–10 minutes. This step is key for flavor penetration.
- In a separate bowl, mix the mayo, milk, sugar (if using), salt, and pepper until smooth and pourable.
- Add the shredded carrot, grated onion, and any scallions to the macaroni. Pour in most of the dressing and stir gently to combine. It will look very creamy/wet — that’s correct; it thickens as it chills.
- Cover and refrigerate for at least 2–4 hours (overnight is best). Taste and adjust with reserved mayo, milk, salt, pepper, or a splash more vinegar/sugar. The salad should be creamy but not soupy.
Serve cold alongside rice, garlic chicken, katsu, kalua pig, or teriyaki beef for the full Fat Boys plate lunch vibe.
3.3. Buffalo chicken mac and cheese
I tweak ingredients as needed but a baseline is.
3.4. Aaron's mom's lamb stew recipe
3.4.1. MEAT
- Front legs, shoulders, and vertebrae, cut into pieces maybe 2-3 inch each.
- 1 or 2 tsp. tomato paste
- 3 garlic cloves, peeled and smashed
- 2 sprigs of rosemary
- 1 glass white wine (Fiano like I use)
- About 1/4 cup of olive oil (she uses the extra virgin but not mandatory. You can use whatever olive oil you like)
- Salt/black pepper to taste
3.4.2. Sauce
- 1/5 cup white vinegar
- 3/4 cup of olive oil
- 4 anchovies, or 8 filets of anchovies (optional but my ma uses it and it blends in very well w the whole flavor)
- 2 garlic cloves
- Combine the white vinegar, olive oil, anchovies, and garlic cloves in a food processor and mix well.
- (She says you can prepare the sauce up to 1 week in advance and keep in the refrigerator, in a closed container)
- If made fresh, allow it to rest for 15 minutes before using it for the stew.
3.4.3. Meat
Large non-stick skillet, add enough olive oil to cover the bottom of the pan. High heat. When the oil is hot enough, add the chopped lamb, and let them get a golden brown color on all sides for 2-3 minutes. Lower the heat and add the smashed garlic cloves. As soon as the garlic becomes gold, remove it!
Add the tomato paste and 2 tablespoons of the vinegar and olive oil sauce. Simmer for 1 minute and add the Fiano, (increase heat to allow the alcohol to evaporate about 1 minute)
Add the rosemary, salt, black pepper, and add 6 cups of water. Partially cover the pan and let it cook on medium-low for about 45 minutes.
Remove the pieces of lamb from the skillet (use slotted spoon) and put those in a large bowl. Cook until the liquid becomes very thick, almost like a paste. (She says you can increase heat for this step “if he knows what he’s doing” lmfao)
You can then de-glaze if necessary w some water.
Pour this sauce on top of the lamb pieces and serve!
Large non-stick skillet, add enough olive oil to cover the bottom of the pan. High heat. When the oil is hot enough, add the chopped lamb, and let them get a golden brown color on all sides for 2-3 minutes. Lower the heat and add the smashed garlic cloves. As soon as the garlic becomes gold, remove it!
Add the tomato paste and 2 tablespoons of the vinegar and olive oil sauce. Simmer for 1 minute and add the Fiano, (increase heat to allow the alcohol to evaporate about 1 minute)
Add the rosemary, salt, black pepper, and add 6 cups of water. Partially cover the pan and let it cook on medium-low for about 45 minutes.
Remove the pieces of lamb from the skillet (use slotted spoon) and put those in a large bowl. Cook until the liquid becomes very thick, almost like a paste. (She says you can increase heat for this step “if he knows what he’s doing” lmfao)
You can then de-glaze if necessary w some water.
Pour this sauce on top of the lamb pieces and serve!