Dec 4, 2019

Christmas Dinner For Two

Happy Holidays everyone. What's for dinner? I love Cornish game hens because one is the perfect size for two people. Add a tasty side dish and a salad and you are ready for an easy but delicious Christmas Dinner.

Honey Glazed Roasted Cornish Game Hen
1 Cornish game hen, thawed then halved lengthwise
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup frozen orange juice concentrate, thawed
1/4 cup honey
1/4 cup ketchup

Preheat oven to 400˚F. Season hen halves with salt and pepper. Place game hen halves with skin sides up into a 9x13-inch roasting pan. Roast hens in the preheated oven until partially cooked, 30 minutes.

Mix orange juice concentrate, honey, and ketchup in a saucepan; bring to a boil and cook until syrup consistency, 5 to 10 minutes. Brush mixture over hens; continue roasting, basting every ten minutes, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180˚F, 20 to 25 more minutes. Let rest for 10 minutes before serving with wild rice. 

Makes 2 servings.

Wild Rice Casserole

I'm a big fan of wild rice. It's sometimes very pricy to purchase here in Hawaii, so I usually order several pounds of it on so I always have it handy. This mixture of wild rice, brown rice and mushrooms makes a wonderful earthy side dish with chicken, pork, venison, or fish dishes.

2 tablespoons olive oil
1 small onion, diced
1/2 cup cremini mushrooms, sliced
2 cloves garlic, minced
1/4 cup celery, chopped
1/4 cup fresh parsley, chopped
1 teaspoon each dried sage, thyme and rosemary
2 cups wild and brown rice, mixed
3 1/2 cups water or chicken/vegetable broth

In a large pot, heat olive oil and sauté onion until soft. Add mushrooms, garlic and celery and sauté until mushrooms are cooked. Add parsley and dried herbs and stir to blend. Add rice and water or chicken/vegetable broth and bring to a boil. reduce to a simmer, partially covered, and cook for 50 minutes or until rice is tender. Fluff with a fork before serving. 

Makes 4 to 6 servings.

Fresh Fruit Salad with Sweet Ginger Dressing
Ingredients for salad: 
a mixture of sliced fresh fruit (mango, papaya, orange slices, bananas, pears, etc., whatever is in season) on a bed of watercress, or other salad greens that you like.

Ingredients for dressing:
1 cup extra virgin olive oil
1/3 cup honey
1/2 cup seasoned rice vinegar
1/4 cup sesame seeds
1/4 cup minced fresh ginger root
1/4 teaspoon minced garlic
3 teaspoons sesame oil
1/4 teaspoon red pepper flakes

In a small bowl, whisk together the oil, honey, vinegar, sesame seeds, ginger, garlic, sesame oil and red pepper flakes. Serve over your favorite salad greens with fresh fruit. 

Makes 2 1/3 cups of dressing, enough for 6-8 salads.

Nov 25, 2019

A Thanksgiving Star

This recipe makes a festive Thanksgiving side dish, served with roast turkey. Fresh starfruit is usually available in October and November here on Moloka'i. Make sure everyone gets a star with their cranberries when served.
Starfruit Cranberry Sauce
Click on photo to view larger

Starfruit Cranberry Sauce
1 (12-ounce) bag of fresh cranberries, cleaned
1 1/2 cups sugar
1 1/4 cups fresh orange juice
1 tablespoon minced ginger
4-5 ripe starfruit, depending on size
1 orange, zest grated and juiced
1 lemon or lime, zest grated and juiced
3/4 cup golden raisins
3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, orange juice, and ginger in a saucepan over low heat for 5 to 10 minutes, or until the skins pop open. Wash and wipe the starfruit dry. Remove the hard ridge on the fruit with a potato peeler, then cut into 3/8-inch star-shaped pieces. Remove the seeds, which are hard like apple seeds. Add the starfruit slices, zests, and juices and cook for about 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Makes 4 cups.

Note: You can double this recipe to make about 3 quarts. I like to put them up in canning jars and give them to friends over the Thanksgiving holidays.

Sep 3, 2019

My Favorite Guacamole Recipe

Fresh Hawaiian avocados from my back yard
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I usually make guacamole in the summer because I have 14 avocado trees and 2 Tahitian lime trees. My trees are usually full of fruit in August and September. That's when I pick them and sell them to Friendly Market or at our Saturday Farmers Market here on the Hawaiian island of Molokai. 

I have found that guacamole needs to be customized depending on individual tastes. For example some people don't like spicy foods, including children. Other people don't like cilantro because it has a strong flavor. So you have to edit my recipe based on your taste. One thing that is important, use the best avocados you can find, avoid bruised and mushy avocados. You will know when they are ripe when they are just a little soft to the touch.

Another way that avocados are eaten here in Hawaii, mostly by the Filipino community, is blended with ice and sweetened condensed milk. This results in a very creamy refreshing summer drink. 

Fiesta Guacamole
3 or 4 ripe Avocados depending on the size, seeded and scooped from peel
Zest of one lime
1 1/2 tablespoons fresh lime juice (2 limes depending on how juicy they are)
1/3 cup finely chopped red onion (rinsed in water to remove the harsh bite)
1 large Roma tomato, seeded then diced
2 tablespoons finely chopped cilantro
1/2 of 1 jalapeño pepper, seeded and minced
1 large clove fresh garlic, minced
Fine sea salt and freshly ground black pepper, to taste
1/2 teaspoon ground cumin
1 large bag of triangular shaped corn chips

Add lime juice and zest to a large bowl, then add the avocados. Take a pastry cutter or fork and cut the avocados into the lime juice and zest until you've reached the lumpy texture you like.

Add the red onion, tomato, cilantro, jalapeño, garlic, and season with salt, pepper, and cumin to taste. Toss mixture then serve immediately with triangular corn chips.

Note: If you are making this ahead of time, cover your guacamole with plastic wrap, pushing the wrap down over the top of the guacamole so that it is airtight and refrigerate for up to 2 days.

Makes 6 servings.