Apr 15, 2019

Fresh Local Asparagus Wrapped In Phyllo Dough

Click on photos to view larger


Phyllo Asparagus Blankets
Simply wrap asparagus in a little blanket of phyllo dough, brush with butter, sprinkle with cheese and bake. The thin phyllo dough gets crisp around the asparagus, and the flavor combination is fantastic. Also they make a wonderful presentation.

Fresh local asparagus from the Molokai Farmers Market
Ingredients:
8 asparagus spears
8 phyllo dough sheets, thawed
   (available at Friendly Market)
1/2 cup butter, melted (or use olive oil)
1/2 cup grated Parmesan cheese
salt and pepper to taste

Special equipment
basting brush
parchment paper
baking sheet

Procedure:
Pre-heat oven to 350˚F. Snap off the tough end of one of the asparagus spears, then cut the rest of the asparagus the same length. Heat a large sauté pan filled with 1/2 inch of water to boiling. Add a generous pinch of salt. Boil for a couple of minutes until the asparagus is almost tender but not cooked all the way. Drain and pat dry. Cool.

Unwrap the phyllo and cut the stack in half if the sheets are big. What you want is for one side of the phyllo sheet to be the same length as the asparagus spears.
Sheets of thin Phyllo Dough from Friendly Market

Take 1 sheet of phyllo and brush lightly with some melted butter (or olive oil). Sprinkle lightly with grated Parmesan cheese, a tiny bit of salt and freshly ground pepper.

Fold the buttered sheet of phyllo corner to corner in half making a triangle. Place one asparagus spear on the straight edge across from the point. The dough should be the same length as the asparagus. Simply roll the asparagus up towards the point of the phyllo dough. It sort of shows you the distinct layers of the phyllo dough.

Place each piece, seam side down, on a baking sheet. Brush with more melted butter (or olive oil). Repeat until all the asparagus spears are used up. Place the phyllo wrapped asparagus spears on a baking sheet, lined with parchment paper, and bake for 10-15 minutes, or until golden brown and crispy. Do check on them, as you don't want them to burn. Sprinkle with a bit more Parmesan cheese when they come out of the oven.

Makes 2 servings.


Apr 10, 2019

Rosemary Pork Ribs

Click on photo to enlarge


























My favorite way to cook St. Louis cut pork ribs is to cover them with chopped FRESH rosemary. Rosemary is a popular herb here on the Hawaiian island of Molokai, mostly used for cooking venison, which is abundant here. Not being a hunter, I find that rosemary really works well with pork.

Preheat your oven to 375 degrees. Cut the ribs apart with a sharp knife, then line a roasting pan with aluminum foil and place ribs, bone side down; meat side up on the foil, so the fat melts over the meat and the flavor of the rosemary enters the meat. Sprinkle the ribs with powdered garlic, salt and pepper, and chopped rosemary. Bake ribs for 1 hour.

I like to serve the ribs with baked sweet potatoes (skin on), that have been baked in the same oven, at the same temperature, for one hour. I also like to make a nice Asian Coleslaw. Enjoy!

Jan 25, 2019

Quick & Easy Chicken Stew





Chicken Stew with Sweet Potato & Black Beans
I am happy to say that these sweet potatoes grow right here on the Hawaiian island of Moloka'i at L&R Farm. These potatoes help to make a very different and delicious stew that is easy to prepare and good for you. It is great for leftover chicken, or you can precook the chicken if you have no leftovers. The sweet potatoes give this stew a natural sweetness that is wonderful.

Ingredients:
2 tablespoons olive oil
1/2 large onion, diced
1 14-oz. can cream of chicken soup with 1 1/2 cans of water
1 14-oz. can stewed tomatoes
1 15-oz. can black beans, drained and rinsed
1 large clove of fresh garlic, minced
1 teaspoon paprika
salt and pepper, to taste
1 large sweet potatoes, peeled and cut into 1" squares (about 2 cups total)
2 cups cooked shredded chicken, skin and bones removed
fresh parsley for garnish

Procedure:
Saute the onion in olive oil in a large pot over medium high heat until soft (2-3 minutes)

Add the chicken soup and water, tomatoes, black beans, minced garlic, paprika, salt, and pepper. Bring to a boil. Turn the heat to low and add the cut sweet potatoes. Simmer until sweet potatoes are cooked through, approximately 15 minutes (depending on how small you cut them).

Use a potato masher to mash the soup a few times to thicken it up a bit.

Turn the heat off and add the cooked chicken. Stir and allow to sit for a minute or so to make sure the chicken gets warmed through.

Serve hot garnished with fresh parsley.

Makes 4 servings.