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So growing up in Hawaii, I have numerous fond memories of Rainbow Drive-In. Just a local drive in that has been around of about 50 years with some of the best plate lunch food in Hawaii.
Where the magic happens...
Thanks to the show with overtly flamboyant Guy Firei from Food Network’s Diner’s Drive-Ins and Dives for making me miss home. With thoughts of plate lunch fairies dancing in my head, I dreamt that I was working on the line at Rainbow’s in Honolulu. AWESOME!
Overt host of DDD, Gui Fieri
Rainbow’s has an uncanny ability to turnout food like a machine…I can distinctly remember high school time placing the order for my favorite ”Boneless chicken gravy all over with a large slush float with ice cream”. 10 seconds later, the plate would slide right out from the kitchen. Amazing-cause it took me longer to say “Boneless chicken gravy all over”. Just magical I say.
Instantly, my mouth waters when I see this sign...
We decided that the gravy would be the most utilitarian homage to Rainbow’s since it is used numerous of their plate lunches. Besides, who doesn’t love gravy?
Sexy time gravy!
Ingredients: Chicken thigh bones, Chicken neck bones, dried shrimp, konbu, water, tomato puree, crushed garlic, salt, wochestershire (sp?) sauce, caramel coloring, chili powder, granulated onion, granulated garlic, sugar, and flour slurry. Sounds simple right?
We got pretty close. We’ll let the pictures below give you the play-by-play which happens to parallel the DDD bit.
Empty pot
Chicken thigh bones
Dried shrimp. BTW, these are pretty good as snack w/ beer too
Ginger chunks
Konbu added
Add cold water...now boil!
After a few hours, strain
Tomato puree
Gaaaaarrrlic
Salt!
Worchestershire sauce..glug glug glug
Chili powder
Granulated onion
Granulated garlic
Sugar sugar
Stock back in...now boil for a few hours!
Flour slurry - made with flour...
mix flour with water. We found that an immersion blender works best
Everyone in the pool! Add slurry to thicken
QuarryLaneFarms Loco Moco Plate Lunch with mac salad and homemade cucumber kimchee and daikon
Few things (in our opinion):
1. Color was a bit more red when compared to Rainbow’s. Tastes about the same.
2. Browning the chicken thigh and neck bones. Should produce a darker stock and more savory rich flavors.
3. Need to work on the viscosity of the gravy. Maybe more slurry next time.
Truth be told, we were sure that despite our best efforts, we knew we wouldn’t be able to replicate the magic of Rainbow’s. BUT-this gravy was a fun time…just trying to replicate a childhood recipe which we will sure to have the real deal on our next trip to Hawaii (Besides, its been a while since we’ve done a D-I-Y pictorial).
Since I know you’re dying to know what my favorite plate lunch at Rainbow’s? Check-check-check-it-out.
Rainbow Drive-In Boneless chicken gravy all over plate lunch
Utterly beautiful I say. And I would honestly say that Bourdain completely missed the boat on this one.
Of course the magic of Rainbow’s is best understood standing in the parking lot with family, friends, and a few plate lunches.
Wanna go?
Reporting live from QuarryLaneFarms…
Warmer weather this week reminded all of our line chefs of Hawaii – particularly plate lunches.
For those of you who haven’t been, a “plate lunch” is the classic lunch in Hawaii consisting of two scoops of rice, one scoop of mac salad, and the main entrée. Additionally, sometimes gravy or sauce spills over on the rice. Mmmmmm. Our favorite places? Grace’s Inn (Chicken Katsu extra rice kimchee), Rainbow’s Drive-In (Boneless Chicken gravy all over), Heights Drive Inn (Heights special), Best Drive-In (Meat jeun plate) Zippy’s (Chili dog plate)…our list goes on and on and on and on and on……
Sadly, our favorite haunts, have not opened any satellite restaurant in Cleveland. Dammit.
In hopes to diffuse our plate lunch infatuation, this week we feature our QuarryLaneFarms Mixed Plate: Two generous scoops of rice with furikake, one scoop mac salad, huli-huli chicken and kalbi ribs with your choice of sides of kimchee or napa zuke or ume.
QLF: Mix plate with Huli-huli chicken and Kalbi ribs
Our Huli-Huli chicken is way better than just plain old teri-chicken as the smokeyness from our keawe wood grill makes a HUGE difference. Crispy skin on a juicy thigh…so delicious.
Our Kalbi Ribs are fast and easy…so good. Note the glistening savory sauce moist and juicy ready to be devoured (sorry, we’re not making Pipikaula anytime soon).
Isn’t strange how one small bite of food reminds you of your childhood?
Reporting live from QuarryLaneFarms
