Apr 20, 2017

HOMINY... Chewy Little Nubs!

White Hominy from Friendly Market here on Moloka'i. Click on photo to view larger.






















You might be asking yourself what the heck is Hominy? Some people don't know what Hominy is, and probably pass it by in the caned goods section of their grocery store. 

Hominy is corn, made from whole dried kernels that have been soaked in a lye or lime solution to soften the tough outer hulls. The now swollen kernels are then washed to remove the excess solution, the hull, and often the germ (that's the part of the kernel that contains the genetic information). 

Fortunately for us, we can find ready-to-eat, yellow or white hominy in cans at most grocery stores, even at Friendly Market here on Moloka'i. You probably already eat a bi-product of white Hominy and didn't even know it, ever eaten corn tortillas, or tamales? They're made from ground white Hominy that is made into masa (corn flour). If you are from the Southern part of the United States, as I am, then you know about this Southern pantry staple, but did you know that grits are also made from Hominy?

I absolutely love these chewy little nubs, because I grew up eating them. My mother used to serve Hominy to us for breakfast. She would fry up some bacon, then used the bacon grease to fry large slices of green tomatoes that had been seasoned with salt and pepper and dusted with cornmeal. Then she would sauté a can of Hominy with a little butter and serve it with fried eggs. Simple, but good! Here's another tasty breakfast recipe I found online that sounds good.


Now that I'm older, I still crave the flavor and texture of Hominy. Here are a few recipes using Hominy that I like, I hope you will like them as well.


Baked Hominy
A simple recipe designed for snacking... sort of like Corn Nuts®, except you make it.
Ingredients:
1 (29 ounce) can of gold hominy, drained, rinsed, and dried
1 tablespoon garlic powder
2 tablespoon chili powder
salt to taste
1 tablespoon canola oil

Procedure:
Preheat oven to 350°F. Drain and rinse hominy, then pat dry with paper towels. Now add all seasonings and oil. Mix together and pour onto a foil lined baking sheet. Bake for 20-25 minutes until sizzling and lightly browned. Make sure to turn them a few times during cooking.

Makes 4 to 6 servings depending how hungry you are.


Mexican Black Bean Hominy Salad
Tired of the same old salads? Try this beautiful blend of delicious ingredients for something different.

Ingredients for the salad:
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can white hominy, rinsed and drained
1 cup cherry tomatoes, halved
1 small yellow bell pepper, diced
1/2 small red onion, diced
1/3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced

Ingredients for the dressing:
2 tablespoons fresh lime juice
1 teaspoon honey
1 teaspoon olive oil
1/4 teaspoon ground cumin
1/4 teaspoon salt

Procedure:
In a medium bowl combine the beans, hominy, tomatoes, bell pepper, onion, cilantro and jalapeño.

In a small bowl, stir together the lime juice, honey, olive oil, cumin and salt. Pour over the salad and toss to combine. Makes 4 servings.


Chicken Stewed in Coconut Milk & Peanut Sauce
I love this recipe because of the peanut and coconut milk sauce. The Hominy adds that chewy corn flavor as well. 

Ingredients:
4 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 teaspoon sea salt
1 teaspoon ground black pepper
3 teaspoons chopped garlic, divided
1/2 teaspoon ground cayenne pepper, or to taste
2 tablespoons vegetable oil
1 small yellow onion, finely diced
1 small red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
4 cups chicken broth, low-sodium store-bought or homemade
1/2 cup smooth peanut butter
1 tablespoon tomato paste
1/4 cup drained canned chopped tomato
1/2 teaspoon dried thyme
1 teaspoon peeled, grated fresh ginger root
1/2 cup coconut milk
1 (29 ounce) can white Hominy, drained
1/4 cup chopped cilantro or parsley, for garnish

Procedure:
Place the chicken pieces in a large mixing bowl, and add the salt, black pepper, 2 teaspoons of chopped garlic, and cayenne. Use your hands to mix everything together, making sure the spices are distributed all over the chicken.

Heat the oil in a large nonstick frying pan over medium high heat. Add the chicken, in batches if necessary to avoid overcrowding the pan, and brown on all sides, then transfer to a platter or bowl.

To the oil remaining in the pan, add the onion, bell peppers, and the remaining garlic. Sauté the vegetables for 4-5 minutes until soft.

Pour in the chicken broth and simmer for 20 minutes, uncovered. Reduce the heat to medium-low, and stir in the peanut butter, tomato paste, canned tomato, thyme, ginger and coconut milk, and simmer for two minutes, stirring to incorporate the ingredients. Return the browned chicken and Hominy to the pan and cook uncovered over low heat 30-40 minutes, stirring occasionally, until the chicken is tender and the sauce thickens. Be sure and taste the sauce in case it needs addition seasoning.

Garnish with chopped cilantro or parsley, and serve hot, over rice. Makes 8 servings.


Hominy Tamali Pie
Ingredients:
1 pound ground beef
Salt and black pepper to taste
1/4 teaspoon red pepper flakes, or to taste
3 cloves fresh garlic, minced
1 can pitted black olives, drained
2 (15 ounce) cans yellow Hominy, drained
1 (7 3/4 ounce) can El Pato tomato sauce
1 package of Fritos lightly salted corn chips
1/2 pound grated cheddar cheese

Procedure:
In a large skillet, brown ground beef with salt and pepper, and red pepper flakes. Add garlic, black olives, Hominy, and El Paso tomato sauce. Simmer, stirring often for about 20 minutes. 

Crush 1/2 of the corn chips and put on the bottom and sides of a 9 x 13 inch baking dish. Pour meat mixture over crushed chips. Add 1/2 pound of grated cheddar cheese. Bake until bubbly at 325˚F.

Makes 4 servings.


Pan Roasted Brussel Sprouts 
with Garlic & Hominy
Ingredients:
1 pound brussels sprouts
3 large garlic cloves
3 tablespoons unsalted butter
1 tablespoon olive oil
1 (15 ounce) can of white Hominy, drained
salt, to taste
black pepper, to taste

Procedure:
Trim Brussels sprouts and halve lengthwise.

Cut garlic into very thin slices. In a 12-inch skillet, melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl.

Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with a little salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.

With tongs transfer sprouts to a plate, browned sides up. Add Hominy, garlic and remaining butter to skillet and cook over moderate heat, stirring, 3 or 4 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper. Great served with roast chicken. Makes 4 servings.


White Bean Chili with Hominy
Ingredients:
2 (15 ounce) cans white beans, rinsed, drained, and divided
1 tablespoon olive oil
1 (4-ounce) Portuguese (Chourico) sausage, finely chopped
1 1/2 cups chopped white onion
3 garlic cloves, minced
2 poblano chiles, seeded and chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 cups water
2 tablespoons chopped fresh oregano, or one tablespoon of dried
2 teaspoons hot pepper sauce (such as Tabasco)
1/2 teaspoon salt
1 (15 ounce) can white hominy, rinsed and drained
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
8 lime wedges

Procedure:
Mash 2/3 cup beans with a fork.

Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add sausage, and sauté for 4 minutes. Add onion, garlic, and poblanos; sauté 6 minutes. Add chili powder and cumin; cook 30 seconds, stirring constantly. Add mashed beans, whole beans, 1 1/2 cups water, and the next 4 ingredients (through hominy). Bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until slightly thickened. Stir in green onions and cilantro. Serve with lime wedges. Makes 4 servings.


Binatog with Honey
Binatog is a famous Filipino street food made with white Hominy, coconut, and sugar. I have substituted honey for the sugar just to make this simple dessert even better.

Ingredients:
1 (29 ounce) can of white Hominy, drained
1 tablespoon of salted butter
4 tablespoons of honey, or sugar if you prefer
3/4 cup shredded coconut, toasted

Procedure:
Drain the Hominy and pour into a pot. Add one cup of water to the pot with the Hominy. Bring liquid to a simmer for 15 minutes, or until the Hominy becomes tender. Drain the water and pour the cooked Hominy into a serving bowl with 1 tablespoon of butter, set aside until the butter melts.

Spread the coconut in the bottom of a large skillet and toast it slightly over medium heat until golden. Stir the Hominy and butter together, then drizzle with honey or sugar if you prefer. Top with the toasted coconut and serve warm in small ramekins. Makes 4 servings.

Note: To make this simple dessert even better, put several slices of fresh mango, papaya, or pineapple centered on top.


Mar 20, 2017

The Oldest Known Tomato... Now Growing In Hawaii!

I'm talking about the "Red Currant Tomato". The Red Currant Tomato is considered a wild species of tomato native to Ecuador and Peru but naturalized elsewhere, such as the Galapagos Islands. This plant is known to botanists as Solanum pimpinellifolium, or simply "pimp." The plant, according to Smithsonian Journeys Quarterly, is the wild ancestor of all the tomatoes we eat today, and still grows wild in northern Peru and southern Ecuador.


Red Currant Tomatoes from the Moloka'i Saturday Farmers' Market
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I had never heard of, or tasted, these little gems until my wife brought home a little bag of them last weekend from our local Saturday farmers' market here on Moloka'i. They are amazing because they are so small, no bigger than a shelled pea. You truly can't just eat one, because of the intense tomato flavor that pops into your mouth.

After doing a little research, apparently it produces hundreds of sweet fruits on a single plant within about 65 days or so after planting the seeds. It is recommended to grow them in hanging baskets because its rambling branches can grow out to as much as 8 feet long. They like direct sunlight, and will produce fruit all summer long. Currant Tomatoes are a different species from standard garden tomatoes, and have been known to readily reseed themselves and continue to grow season after season if you maintain the soil fertility and water the plants.

I also found out that Red Currant Tomatoes are an exceptional source of lycopene, a naturally occurring pigment that doubles as an antioxidant. Lycopene is known for its anti-cancer benefits, such as preventing, fighting and repairing cell damage in the human body. The tomato’s array of nutrients and antioxidants, including the especially potent lycopene that is found in its highest concentration in tomatoes, also helps support healthy eyesight, cardiovascular health, and more. 

From a culinary standpoint, Red Currant Tomatoes are essentially miniature cherry tomatoes, and are treated as such in recipes. Hence, Red Currant Tomatoes can serve as a substitute for cherry tomatoes. Seasonal recipes and ingredient pairings are best suited to showcase the Red Currant Tomato's full flavors. Consider leaving Red Currant Tomatoes whole in any application, as their attributes will be amplified. Dot Red Currant Tomatoes onto appetizers, scatter onto salads, float them on tomato-based soups, or simply freeze them for a cold summer treat. Try tossing with couscous for a simple side dish, or use them to make your own sun-dried tomato raisins. With their tangy-sweet flavor, they are considered a type apt for pickling or making preserves, such as a sweet tomato relish, and they can also be used for juicing or making sauces. Like all tomato varieties, store Red Currant Tomatoes at room temperature until ripe, after which refrigeration can prevent further ripening and decay.

Naturally I wanted to find out where to buy seeds. To my amazement I found a number of sites online. Soon I will be growing, and enjoying my own Red Current Tomatoes.


Broiled Crusty Bread Slices with Ricotta Cheese
and Red Currant Tomatoes
Ingredients:
4 slices crusty bread (Molokai Wines & Spirits par-baked crusty bread)
1/2 cup Ricotta cheese
1/2 cup red current tomatoes or 1/4 cup cherry tomato halves
Extra-virgin olive oil
Salt and freshly ground black pepper to taste

Procedure:
Lightly toast bread. Spread each toast slice with 2 tablespoons ricotta. Scatter tomatoes over the ricotta. Drizzle the toasts with a small amount of extra-virgin olive oil (1/2 teaspoon each), and sprinkle with salt and freshly ground black pepper. Broil 1 to 2 minutes, or until cheese is bubbly.

Makes 4 servings.

Note: As a variation to this recipe, replace the Ricotta cheese guacamole made with avocado, mixed with fresh lime juice, salt & freshly ground black pepper to taste. Top with tomato and chopped cilantro.




Microwave Ham & Eggs 
with Red Currant Tomatoes
Ingredients:
6 pieces of thinly sliced sandwich ham broken into bite-size pieces
4 large eggs
1 thin slice of butter broken in half
12 red current tomatoes, or 6 cherry tomatoes cut in half
salt and freshly ground black pepper to taste
1 teaspoon freshly chopped parsley for garnish
1 fresh orange, peeled with sections removed

Procedure:
You will need 2 microwavable ramekins (I use 6-oz Pyrex custard cups). Place half of the thinly sliced sandwich ham into each ramekin. Break two eggs on top of the ham. With a fork pierce the yolk of each egg. Put a sliver of butter in the middle of each ramekin. Now sprinkle tomatoes on top. Add salt and pepper to taste, and sprinkle with chopped parsley. Place both ramekins in your microwave oven and cook for about 2 1/2 minutes. Place ramekins on a dinner plate, garnished with orange sections. Serve with toasted English muffins spread with your favorite jam.

Makes 2 servings.


Ground Pork with Long Beans, Kabocha Squash
and Red Currant Tomatoes
Ingredients:
1 1/2 tablespoons canola oil
6 garlic cloves, chopped
1 medium onion, chopped
1 pound ground pork
3 tablespoons fish sauce (Patis), or to taste
1 tablespoon Sriracha chili sauce, or to taste
3 tablespoons soy sauce or to taste
1/2 cup water
1 whole bunch of Asian long beans, cut or broken into 2 inch pieces, about 2 cups
1 medium sized kabocha squash peeled, seeded and cut into inch-long chunks
3 cups of red currant tomatoes or cherry tomatoes, cut in half.

Procedure:
Heat oil in a deep sauté pan, or wok. Sauté the garlic and onions for about a 1-2 minutes. Add the ground pork and crumble the meat with a fork to prevent clumping as you brown it on medium-high heat. Season with fish sauce and chili sauce, to taste. Pour in the soy sauce and water. Bring to a boil. Cover then simmer on low heat for at least half an hour to allow the meat to absorb the flavor of the liquid. Immediately add the long beans and squash, stir and cover. Simmer for an additional 10 to 15 minutes, or until the squash is tender and the beans fully cooked yet still retain some crunch. Correct the seasoning if necessary. Finally, sprinkle each plate with whole red currant tomatoes or sliced cherry tomatoes. Serve with white long grain rice. Makes 4-6 servings.


Red Currant Tomato Jam, Hawaiian-Style
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Red Currant Tomato Jam, Hawaiian-Style
This fresh savory jam makes a fantastic appetizer (pupu) when spread on your favorite cracker with creamy goat cheese, or mixed in with ahi tuna to make "Jamin Poke". Try it on burgers instead of ketchup, or as a condiment with roasted meats or grilled fish or shrimp. I like using red currant tomatoes because of their intense tomato flavor.

Ingredients:
1 1/2 pounds or 4 cups of whole red currant tomatoes or cherry tomatoes, cut in half
1 garlic clove, minced
1 teaspoon grated fresh ginger
1 teaspoon fresh lime juice
1/3 cup honey
1 tablespoons seasoned rice vinegar
1 teaspoon Tamari sauce
2 tablespoons Korean kimchi sauce, or to taste
1 pinch of sea salt 

Procedure:
To make this jam: Wash tomatoes then cut in half (if using cherry tomatoes). Combine with the rest of the ingredients in a saucepan. Heat slowly to a simmer. Stir every 15 minutes or so to prevent sticking, until the tomatoes are syrupy, about 1 hour and 15 minutes, avoid scorching as the jam condenses. You should end up with a thick gooey tomato jam. Taste and adjust seasoning if necessary.

Use the jam immediately or let it cool and store, covered, for up to 1 month in the refrigerator, or put the jam into sterilized jars and seal. Makes about 2 cups.

Note: You don't have to use red currant tomatoes, you can use just cherry tomatoes, or a combination of both, as long as the tomatoes have a lot of flavor. This jam will taste different depending on the tomatoes you use.

Mar 10, 2017

Chicken Thighs Good Enough For Company

Chicken so full of flavor, yet so simple... it's good enough for company. The reason it's so good is because chicken thighs are moister than white meat, plus it's marinated with a great combination of flavors. I think you will love this one!









Tasty Roast Chicken Thighs
with Asian Noodles
Available at Friendly Market
here on Molokai, or in the Asian
section of your grocery store.

Click on photo to view larger
Ingredients:
8 garlic cloves, coarsely chopped
3 tablespoons Sriracha Chili Sauce
3 tablespoons peeled and finely chopped fresh ginger
1/2 cup canola oil
1/4 cup Tamari sauce, or soy sauce
1/4 cup apple cider vinegar
1/4 cup packed dark brown sugar
3 tablespoons Asian fish sauce
1/2 teaspoon salt
8 skin-on, bone-in chicken thighs
8 ounce package of Chuka Soba Noodles
3 scallions, sliced, for garnish

Procedure:
Whisk garlic, chile sauce, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 3 hours, turning the bag every 1/2 hour or so.

Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Meanwhile, heat oven to 450°F. Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet coated with cooking spray so you will have easier cleanup. Roast on a rack in the middle of your oven until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165°F, 25–30 minutes. Strain the marinade into a small pot and simmer while chicken is cooking. 

Serve chicken with Chuka Soba Asian noodles and long beans with oyster sauce on the side. Strain the juices from the baking sheet into the simmering marinade. Taste the sauce and adjust if necessary, then mix, a little at a time, with the noodles until it's the way you like it. Garnish with sliced scallions.

Makes 4 servings.

Mar 8, 2017

Quick and Easy Hawaiian Avocado Salads!



Coconut Shrimp Salad 
with Hawaiian Avocado & Cucumber
This is a beautiful salad to present and is very easy to make.

Ingredients:
2 large Hawaiian avocados, ripe but still a little firm, 
    halved, stone removed, peeled, thickly sliced
24 large cooked Kaua'i shrimp, peeled leaving tails on, deveined
1 Japanese cucumber, cut in half lengthwise & thinly sliced into ribbons
3 tablespoons fresh Tahitian lime juice
3 teaspoons honey
3 teaspoons fish sauce, found in the Asian section of your grocery store
1/4 cup chopped fresh cilantro
1/4 cup sweetened, shredded coconut, lightly toasted

Procedure:
To cook shrimp, simply steam or boil in salted water for about three minutes until they turn pink. Allow the shrimp to cool. Meanwhile, spread the shredded coconut in a small skillet and toast for a few minutes, on medium heat, being careful not to burn it. Remove to a plate to cool.

Divide the avocado, shrimp and cucumber among 4 Asian serving bowls.

Combine the lime juice, honey and fish sauce in a small bowl. Stir until well mixed. Drizzle the lime mixture over the salad. Top with minced cilantro and season with pepper.

Top with toasted coconut and serve cold. 

Makes 4 servings.


Spicy Hawaiian Avocado Stuffed with Tuna
This spicy salad uses the avocado skin for its bowl.

Ingredients:
1 (12 oz) can solid white albacore tuna, drained
2 avocados, halved and pitted
2 limes, juiced
2 teaspoons soy sauce
1 clove garlic, crushed
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
1/4 cup chopped peanuts
1/4 teaspoon red pepper flakes
2 teaspoons Sriracha hot chili sauce (optional)

Procedure:
Use a spoon to remove the avocado flesh, being careful not to damage the outer skin, leaving plenty of avocado to form edible bowl walls. Place scooped avocado into a mixing bowl and mash with a fork. Drain tuna and place into mixing bowl with avocado. Add in lime juice, soy sauce, garlic, cilantro, green onions, peanuts, and red pepper flakes. Stir to combine.

Stuff into prepared avocado bowls.
Drizzle in a criss-cross fashion with Sriracha hot chili sauce and serve. 

Makes 4 servings.


Hawaiian Avocado-Surimi Salad
with Sweet Ginger Dressing 
Imitation crab sticks are a form of kamaboko, a processed seafood made of starch and finely pulverized white fish, shaped and cured to resemble the leg meat of snow crab or Japanese spider crab. These crab sticks, called surimi here in Hawaii, are delicious, and they shred into long threads quite easily for this delicious salad.

Ingredients:
2 avocados, halved and pitted
8 pieces of imitation crab sticks shredded into strips 
   by pulling them apart from top to bottom
1 small head of leafy lettuce, cut into thin strips, about 2 cups
1 medium Japanese cucumber, peeled and cut into thin matchsticks
1 medium carrot, peeled and cut into thin matchsticks
1 sheet of nori (dried seaweed) cut into thin strips 2 1/2" long for garnish

Ingredients for sweet ginger dressing:
Ingredients:
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

Procedure for dressing:
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, like sliced fresh pears.

Procedure for salad:
Slice avocados in half lengthwise. Remove and discard the pit. Use a spoon to remove the avocado flesh. Cut scooped avocado into cubes and squeeze one lime over the cubes to keep the avocado from turning dark. 

Shred the imitation crab sticks into strips by pulling them apart from top to bottom. Set aside.

Mix the salad dressing ingredients and refrigerate, covered with plastic wrap.

Wash, peel, and cut the cucumber and carrots into thin matchstick pieces.

Toss the lettuce, cucumber and carrots in a bowl with the sweet ginger salad dressing.

Place the mixture into 4 chilled salad bowls or plates, and top with shredded imitation crab strips. Serve garnished with 5 or 6 thin nori strips on top of each bowl or plate. 

Makes 4 servings.


Avocado-Tomato Salad with Anchovies, Eggs, and Capers
Click on photo to view larger
Avocado-Tomato Salad with Anchovies, Egg and Capers
Many chefs have fallen passionately in love with anchovies, which is a core reason you now come across them on so many menus across America. The combination of salty and tart anchovies and capers with hard cooked egg and creamy Hawaiian avocado is a winner... and easy to make!

Ingredients:
2 ripe avocados, cut in half, pit removed
1 head of butter lettuce
4 ripe plum tomatoes, diced
4 hard-boiled egg, chopped
salt and freshly ground black pepper
capers
1-2 ounce can anchovies in olive oil
1/2 cup Italian flat-leaf parsley leaves
extra virgin olive oil
red wine vinegar
lemon juice
sliced baguette, toasted

Procedure:
Place each avocado half on a bed of butter lettuce in the middle of a salad plate. Gently mix diced tomatoes with chopped hard-boiled eggs, salt and pepper, and capers. Fill each avocado with the mixture, then drape each with 3 anchovy fillets. Top with some chopped flat-leaf parsley leaves. Drizzle with a good quality extra virgin olive oil and a splash of red wine vinegar and fresh lemon juice. Serve with sliced toasted crusty bread or crackers.

Makes 4 servings.


Hearts of Romaine with Cream of Avocado Salad Dressing
This is one of my favorite salad dressings poured over romaine hearts.

Ingredients:
1 cup buttermilk
1/2 cup fat-free plain yogurt
1 medium ripe avocado, peeled and sliced
2 green onions, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced fresh garlic
1/4 teaspoon dill weed
1/8 teaspoon pepper
2 heads romaine lettuce, outer leaves removed and the hearts cut in half lengthwise

Procedure:
In a food processor, combine the first nine ingredients; cover and process until smooth. Serve over romaine hearts. Store in the refrigerator.

Makes 2 cups, plenty for 4 servings.


Avocado/Cucumber Salad with Celery
Ingredients:
2 Japanese cucumbers, thinly sliced
1/4 cup finely chopped ginger
6 garlic cloves, peeled and lightly smashed
1 jalapeño pepper, seeded and finely chopped (optional)
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1/2 cup chopped fresh cilantro leaves
1/4 cup fresh lime juice, from about 4 limes
3 tablespoons olive oil
4 celery stalks, thinly sliced on a sharp bias
1/4 cup fresh chopped basil leaves
2 avocados, halved, pitted and sliced

Procedure:
Combine cucumbers, ginger, garlic, jalapeño (if using), salt, sugar, cilantro, lime juice and olive oil in a large bowl. Let sit at room temperature, stirring every so often, until flavors are combined and mellowed, about 40 minutes.

Fish out the garlic cloves and discard. Add celery and basil and toss well. Taste and adjust seasoning with salt, sugar and lime juice if desired.

Arrange avocado slices on plates and spoon salad and dressing over top.

Makes 4 servings.

For more Hawaiian avocado recipes and nutrition information, click here.


Mar 5, 2017

Pancakes Made with Aloha





Pancakes come in many forms and thicknesses, and have been around for thousands of years. I wouldn't be surprised if pancakes have been in Hawaii since the first haole (visitor) arrived here. Regardless, today Hawaiians enjoy pancakes as much as anyone else. The difference is in the aloha. So tomorrow, start your morning tasting Hawaii with:


Fluffy Hawaiian Pancakes with Fresh Mango
and Honey Sweetened Coconut Cream


Ingredients for topping:
3 large fresh ripe mango
1 cup coconut cream (I use Kara brand coconut cream from Friendly Market).
2 tablespoons honey, or to taste

Ingredients for fluffy pancakes:
1 1/2 cups all-purpose flour
3 tablespoons confectioners' sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
1 large egg yolk, plus 3 egg whites
4 tablespoons unsalted butter, melted and cooled, plus more for brushing
1/2 teaspoon pure vanilla extract

Procedure:
Peel and pit 3 fresh, ripe mango, then thinly slice. Refrigerate until ready to serve.

Using a fork, blend the coconut cream and honey together. Cool in the fridge for 30 minutes (for a soft consistency), or up to 3 hours (for a thicker consistency).

Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.

Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).

Heat an old cast iron skillet, or whatever you prefer, over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with fresh slices of ripe mango, topped with a dollop of honey sweetened whipped coconut cream.

Makes 12 pancakes.

Note: If you are like me and don't want to cook early in the morning until you have had that first cup of coffee, then you want a really great pre-mixed buttermilk pancake mix, (see photo above), where you just add water, try Weisenberger Mill, an old mill located on the South Elk Horn Creek in southern Scott County, Kentucky. You can order it online, and they will send it via Priority Mail if you ask. I usually buy 4, 5 pound bags that they put in a large Priority Mail box to send to Hawaii. They have many great products that I highly recommend like: banana bread mix, cornbread mix, biscuit mix, fish batter mix, gravy mix, etc.


Feb 19, 2017

On The Side


Cherry Tomatoes with Fresh Green Beans
The Red and green of fresh, sweet cherry tomatoes and crisp green beans, blended with fresh basil, butter and garlic make for a beautiful and simple side dish that can be served with so many things.

Ingredients:
1 1⁄2 pounds fresh green beans, stems removed
2 tablespoons butter
1 tablespoon fresh garlic, minced
1/2 teaspoon sugar
1⁄4 cup fresh basil, chopped
2 cups cherry tomatoes, cut in half
Salt and pepper to taste

Procedure:
Blanch green beans in salted water, until tender but not overcooked. Melt butter in a skillet and add blanched green beans, garlic, sugar, basil. Stir cherry tomato halves around until barely soft and heated. Sprinkle with salt and pepper to taste. Serve with Hawaiian Baked Salmon.

Makes 6 servings.

Note: These beautiful cherry tomatoes were grown and gifted to me by my friend Chato Purdy. The green beans were grown by Larry and Lina, a Filipino couple who sell their fresh produce at the Saturday Farmers Market, here on Molokai, in front of American Savings Bank. The fresh basil comes from my garden, or you can get it at Kumu Farms here on Molokai. Remember, freshness counts!

For more side dish recipes, click here.

Feb 17, 2017

Fungus Among Us!

Rehydrated Chinese Black Wood Ear Mushrooms

Black Wood Ear Mushrooms are enjoyed in China, Japan, Thailand, Indonesia, Malaysia, the 
Phillippines, in Europe and Hawaii. They are also called "Black Fungus" in English and mu er (木耳) in Chinese. Mu er literally means “wood ear” in Chinese. Wood Ears take their name from the fact that they grow on the sides of decaying trees. The broad, flat shape of the mushroom makes the tree look like it has ears.

The Wood Ear Mushroom is considered a "Super Food". According to Chinese medicine practitioners, eating dried and cooked Wood Ear can have health benefits for people with high blood pressure or cancer, and can prevent coronary heart disease and arteriosclerosis. It may also be effective in reducing LDL cholesterol and aortic atherosclerotic plaque.
Available at Friendly Market on Molokai
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They have a wonderful crunchy texture when cooked, unlike the average mushroom which has a spongy texture. They don't have a strong taste once cooked, instead, they tastes like whatever sauce it’s cooked with.

In Chinese cooking, Wood Ear Mushrooms can be added to all sorts of dishes to add texture. It is one of the key ingredients in the famous moo shu pork. It’s often used in northern style noodles with gravy, and also commonly used in dumpling fillings, and soups like hot and sour soup.

Dried Black Wood Ear Mushrooms are visually striking, and make a recipe really look, and taste special. To rehydrate the mushrooms, simply boil a pot of water, soak the dried mushrooms in hot water for about 30 minutes, drain, rinse and drain again and set aside, cover and refrigerate if you're cooking them the next day. You will notice that they will almost quadruple in size once rehydrated.


Black Fungus Salad
To Americans, eating fungus sounds gross, however mushrooms are fungus, so get over it. This is a Chinese dish, served as a side salad.

Ingredients:
1 inch knob fresh ginger, peeled and cut into thin strips
3 small stalks of celery, cut into thin strips
8 pieces of dried fungus, soaked in hot water until soften, about 30 minutes
2 teaspoons sesame seeds, toasted
2 cloves garlic, minced

Seasonings:
2 tablespoons soy sauce
2 tablespoons rice vinegar and/or a little lime or lemon juice
1/2 teaspoon sugar
2-3 drops sesame oil
1/4 teaspoon wasabi paste (optional)

Method:
Peel and then cut young ginger into thin strips, set aside. Rinse and cut celery into strips 2 inches long. Cut or tear rehydrated fungus into bite-size pieces. Cook celery in boiling, salted water for 2-3 minutes. Remove and put into a bowl of iced water to stop the cooking. Mix all ingredients for seasonings in a small bowl. Add the celery, fungus, ginger and garlic to the bowl, and then toss the mixture until well combined. Refrigerate for 30 minutes. Serve sprinkled with sesame seeds. Makes 4 servings. Note: Adjust the seasonings to your taste.


Wok Fried Pork Belly with Black Mushrooms
Ingredients:
Fresh chow fun noodles (wide rice noodles)
1 pound pork belly, without the pig skin,
    cut into thin slices
1 cup dried wood ear mushrooms, soaked in hot water for 30 minutes, then roughly chopped
1 large red bell pepper, cut into chunks
1/4 cup soy sauce
1 tablespoon Chinese black bean sauce
1 tablespoon garlic, minced
1/4 cup water
2 green onions, split down the middle and sliced into 1/4-inch pieces for garnish

Procedure:
Heat slightly salted water in a wok, enough to cover the fresh chow fun noodles. When it comes to a boil, add the noodles and cook 2 or 3 minutes. Drain noodles in a colander in the sink. Drizzle 1 tablespoon of canola oil over the top of the noodle and toss to prevent the noodles from sticking together. Set aside.

In the same wok, sear thinly sliced pork belly in a dry wok over medium high heat until golden brown on all sides.

Add the bell pepper and stir-fry for a couple of minutes.

Add the soy sauce, black bean sauce, garlic and mushrooms. Stir-fry for about 5 minutes to blend all the flavors.

Add 1/4 cup water, cover, and simmer for 5-7 minutes over medium heat. Now add the cooked chow fun noodles. Stir one last time and serve, garnished with sliced green onions. Makes 4 servings.

Note: All of the ingredients in this recipe can usually be found in the Asian section of you grocery store, or online.

For more wood ear recipes on this site, click here.


Feb 14, 2017

Luau Bloody Mary

Luau Bloody Mary
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In the United States, the Bloody Mary is a common "Hair of the dog" drink, reputed by some to cure hangovers due to its combination of a heavy vegetable base (to settle the stomach), salt (to replenish lost electrolytes) and alcohol (to relieve head and body aches). Its reputation as a restorative beverage contributes to the popularity of the Bloody Mary in the morning and early afternoon, especially with brunch.

The origin of the name Bloody Mary is unknown, however the story that I like is that of a waitress named Mary who worked at a Chicago bar called the "Bucket of Blood "named it. But nobody really knows for sure.

I have had many versions of this popular drink, with and without alcohol. Actually I think the bloody mary stands on its own without alcohol. 

It's only natural to add local ingredients to this luau drink if you live in Hawaii. Things like Tahitian lime juice, local sushi grade ahi tuna, speared on a bamboo stick with a couple of slices of pickled ginger between it and a large Kauai cooked shrimp. Topped off with a coating of Furikake on the rim of the glasses.

Here's my recipe for a Luau Bloody Mary:

Luau Bloody Mary
Ingredients:
1/4 cup Nori Komi Furikake*
Ice cubes
2 cups tomato juice
1 tablespoon fresh Tahitian lime juice
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1 teaspoon prepared horseradish
1 teaspoon soy sauce
1 teaspoon Tabasco sauce,
   or Momoya Kimchee Spicy Chili Sauce*
Salt & freshly ground black pepper to taste

2 bamboo swizzle sticks
2 ounces vodka, chilled in the freezer (optional)

Garnish:
2 celery ribs from the heart, including leaves
2 slices of sushi grade Ahi tuna, speared on two bamboo swizzle sticks
4 slices of pickled ginger
2 large cooked and peeled Hawaii shrimp, speared on the same bamboo swizzle sticks
Dried dill

Spicy Kimchee Sauce
Procedure:
Rub a fresh lime wedge around the rim of 2 tall glasses. Sprinkle the Furikake on a small plate. Turn the glasses over and rub the rim of the glasses into the Furikake to coat the rim. Carefully fill the glasses with ice cubes. Combine remaining ingredients in a large jar or pitcher, stir, or shake, and pour over the ice. Garnish with the celery ribs, tuna, pickled ginger slices, and shrimp. Sprinkle with dill. Serve at once.

Makes 2 servings. 

Note: Add a splash of your favorite vodka if you must, but it's really not necessary!

*Nori Komi Furikake is made up mostly of roasted sesame seeds, dried nori seaweed, and other seasonings, found locally on Moloka'i at Friendly Market, in the Asian section.

*Tabasco sauce is traditional, but try a splash of Momoya Kimchee Spicy Chili Sauce instead. Available at Friendly Market on Moloka'i or in the Asian section of most grocery stores.


Feb 10, 2017

Tops & Bottoms


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Beets are as popular in Hawaii as anywhere else, but the difference is that we can get them year-round because of our tropical weather. They are so beautiful and really good for you. Beets are considered a superfood because of its health benefits. Beets not only lower blood pressure by helping improve blood flow, but increase a person's stamina and energy. They're packed with fiber, vitamins A, B & C, magnesium, and iron. Including beetroot in your diet can protect you from many things like hypertension, possibly Alzheimer’s, cholesterol and even dementia. Pregnant women are encouraged to include beetroots in their diet as it is a rich source of folate and iron. Beets have shown to reduce the risk of heart disease. As beets are rich in sugar, they can even act as a high-energy snack. Beet’s richness in beta carotene helps combat anemia, especially for people who do not eat meat. Beets’ color pigment has also shown signs of fighting cancer cells. In research studies, beets have also shown to fight stomach cancer cells. It contains fiber and iron and lots of antioxidants. So if you are vegetarian you should include some amount beetroot in your diet. If you are a diabetic patient, check out this site.

Beet tops are also good for you. The greens of beets are very high in lutein and zeaxanthin which are good for eye health. They are a great source of Vitamin A and Vitamin K. They also have natural fiber which helps keep you full longer, and help with digestive health. For more information about beets, check out this great site, or for a delicious recipe for Beet Green & Mushroom Frittata, click here.


Roasted Beetroot Salad 
with Egg & Mustard Dressing
Ingredients:
9 small, trimmed and rinsed baby beets and beet tops
4 tablespoons olive oil
1/2 cup thinly sliced beet leaves, rinsed
1 teaspoon Dijon mustard
3 cloves of garlic, minced
1 tablespoon seasoned rice vinegar
1 teaspoon honey
A pinch of salt and freshly ground black pepper
2 Hard cooked eggs, chopped or sliced, for garnish

Procedure:
Heat the oven to 375˚F. Lay a large sheet of aluminum foil on a baking sheet. Scrub the trimmed beets and lay them on one end of the foil. Sprinkle with 1 tablespoon of oil and season with salt. Fold the foil over the beets to make a packet and roll the edges to seal. Bake until the beets are tender, about 30 minutes. Let sit on the baking sheet until warm but not hot.

While the beets are still warm, peel them by pressing against the sides of the beets with your thumb, which loosens the skins, slice each beetroot into 4 wedges. Add the wedges to a serving bowl as you go.

Whisk together the mustard, minced garlic, vinegar and a pinch of salt and pepper. Gradually whisk in the remaining 3 tablespoons of oil, until the dressing is emulsified.

Pour the dressing over the beets. Sprinkle in the thinly sliced beet leaves. Season generously with pepper. Toss well, then taste and adjust seasoning. Let sit for at least 20 minutes before serving with chopped or sliced hard cooked egg.

Makes 4 servings.

For more beet recipes, click here. If you want 7 recipes for beetroot juice click here!

Feb 3, 2017

Pasta-Chicken Salad Minus the Mayo!

Hawaii is in love with mac salad. My guess is that this salad's origin is rooted in Europe, along with potato salad, brought here in the early 20th century by pineapple plantation managers, who were mainly of European descent.

Hawaiian potato-mac salad is usually served with most local plate lunches, and is loaded with mayonnaise. I have tasted many variations of this salad in the last 15 years, but the common denominator is mayonnaise.

It's easy to make mac salad, but it's the 'mayonnaise-laden' part that bothers me. Face it, most of us could stand to loose some weight. I don't think you want to hear this, but the fact is that one tablespoon of regular mayonnaise has about 100 calories, and 80 milligrams of sodium. This is not a healthy condiment folks! It gets worse, click on this site to learn the truth about mayonnaise.

The recipe below is loaded with good things, minus the mayo. Give it a try, I think you will like it.






Pasta-Chicken Salad with Mustard Dressing
I use chicken thighs in this recipe instead of chicken breasts. Chicken thighs have a lot more flavor, however if you would rather use the breasts... go for it. I also use bow-tie pasta (farfalle) instead of elbow pasta because it looks so festive.

This recipe is all about flavor, for example I roast a red bell pepper over a burner on my stovetop, cool, and remove the burnt skin and seeds, then chop it up, click here for more info on fire-roasted red bell peppers. Feta cheese is loaded with flavor, but you could use parmesan if you prefer. Finally the mustard dressing takes this salad over the top, enjoy!


Ingredients for Salad:
1 tablespoon salt
5 cups (16 oz.) dried bow-tie pasta (farfalle)
2 tablespoons olive oil
3 cups boneless, skinless, chicken thighs, sauteed and sliced thin
1 large Japanese cucumber, sliced lengthwise and cut thin
1 cup halved cherry tomatoes
1/2 cup chopped pitted Kalamata olives
1/2 cup chopped fire-roasted red bell peppers (1 whole pepper)
1 cup sliced thin and diced pepperoni (about 8 ounces)
1/2 red onion, diced
1/2 cup chopped fresh flat-leaf parsley
3/4 cup crumbled feta cheese, divided in half
1 large head of leaf lettuce for garnish

Ingredients for Mustard Dressing:
3 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup fresh lime or lemon juice
1/3 cup olive oil
Salt
Freshly ground black pepper

Procedure:
Bring a large pot of salted water to a boil. Add the pasta and cook for about 12 minutes, or until al dente. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and gently toss to coat.

Add the sauteed chicken, cucumber, tomatoes, olives, peppers, salami, onions, parsley, and half the cheese, gently toss to combine. Chill until ready to serve.

When ready to serve, whisk together the mustard dressing; pour it over the chilled salad and gently toss again. Sprinkle the remaining feta cheese over the top. Taste and adjust the seasoning if necessary. Serve in lettuce cups.

Makes 10 to 12 servings.


Jan 23, 2017

Wait Until You Taste These!

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Fried Apple Banana Fritters
Fried Banana Fritters are popular all over Asia. It's important to use the right banana for this dessert. The Apple Banana here in Hawaii is perfect, with a sweet/sour flavor.  In my opinion this dessert/breakfast food is much better than Hawaii's iconic malasada, which is basically a fried doughnut hole.

These fritters are crispy on the outside, filled with a ripe apple banana chunk, that is tender and moist on the inside. Using ice-cold soda water helps the batter to get crispy, but you want to make sure that you don't put too much soda water in the batter, adding it slowly as you stir, keeping it thick. It's also a good idea to drain the grease from the fritters on a paper towel after they are fried so they are not oily, and use oil that has not been used before. Then simply dust with powdered sugar and drizzle with honey, very simple. Wait until you've tried these!

Ingredients:
3 ripe apple bananas, chopped into bite sized chunks
1/2 cup self-raising flour
1/4 cup corn starch
1 tablespoon rice flour
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon baking powder
1 1/2 tablespoon canola oil (to add to batter)
1/2 cup club soda (ice cold)
Canola oil for deep frying
Powdered sugar for dusting
Honey for drizzling

Procedure:
In a large bowl, mix together the self-raising flour, corn starch, rice flour, cinnamon, salt, baking powder and 1 1/2 tablespoons of canola oil until smooth and thick.

Now slowly add the ice cold club soda and whisk gently just until well incorporated and smooth.

In a wok, or small skillet, heat one inch of oil on medium-high heat. While waiting for the oil to come up to temperature,  325˚F, begin dipping the apple banana chunks into the batter. Using a slotted spoon, test the temperature of the oil by carefully dropping a small bit of the batter into the oil. If the oil is hot enough, the batter should begin to bubble up and lightly brown within a few seconds.

Adjust heat to medium then carefully place the battered banana chunks into the hot oil, leaving enough room in between them to turn over. Fry on each side for just about 2 or 3 minutes or so until lightly golden brown. Drain on a paper towel lined cookie sheet. Repeat as necessary with remaining banana chunks. Keep the fritters warm in a 200˚F oven, this will keep them crisp.

Place warm bananas on a serving plate. Dust with powdered sugar and drizzle with honey before serving, or serve with vanilla ice-cream. Makes 18 fritters depending on the size of the bananas.

Note: If you don't have self-rising flour, you can make your own by mixing 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt with 1 cup of all-purpose flour. Also make sure your baking powder is current. Check the expiration date on the box. Baking powder can lose its potency over time, which means your baked goods won't rise as they should.

For more apple banana recipes, click here.























Hawaiian Coconut Cream Pudding
Hawaiian island sweetness with a light, creamy texture that keeps you dipping your spoon back in.

Kara brand from Friendly Market
Ingredients:
4 cups whole milk
1/2 cup corn starch
1 cup coconut cream, Kara brand
1 teaspoon vanilla extract
1/2 cup sugar

Ingredients for toppings:
Cinnamon for dusting
Toasted coconut flakes for sprinkling
Crystalized ginger, chopped
4 ounces chopped macadamia nuts, toasted, for good measure
Honey for drizzling over everything

Procedure:
Mix one cup of milk with the corn starch to make a slurry. Stir quickly until the cornstarch dissolves completely.

Heat the remaining 3 cups of milk, coconut cream (not coconut milk), vanilla extract, and sugar in a saucepan and bring to a simmer.

Pour in the milk and corn starch mixture and cook over medium heat, stirring constantly, until the mixture begins to thicken, about 3 or 4 minutes.

Remove from stove and ladle pudding into 8 small ramekins. Cover each dish with plastic wrap and allow to come to room temperature. Refrigerate for at least 4 hours, or overnight.

To serve, remove the plastic wrap and place a small serving plate on top of each ramekin, then holding each, quickly turn it over so the cold pudding comes out of the ramekin onto the plate with a little shake. Top each serving with a dusting of cinnamon, a sprinkling of toasted coconut flakes, chopped crystalized ginger, chopped and toasted mac nuts, and finally a generous drizzling of honey. Serve with hot Fried Apple Banana Fritters to really take this dessert over the top (recipe above).

Makes 8 small servings or 4 larger servings as pictured above using larger ramekins.

Note: This tropical recipe is original and was inspired by the Middle Eastern dessert known as "Malabi". There are very few traditional Hawaiian desserts, however this is similar to "Haupia", which is served at many Hawaiian luau tables.


Jan 15, 2017

Light My Flame!

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Grapefruit Brûlée with Pomegranate Liqueur
I'm always looking for new ways to serve this beautiful citrus. In this simple recipe, brown sugar is caramelized (brûlée is French for burn, as in crème brûlée) into rounds of pink grapefruit slices, and then drizzled with a sweet pomegranate liqueur for an elegant, and tasty finish to almost any meal.

Ingredients:
2 flame, pink or ruby-red grapefruit
6 tablespoons brown sugar
pomegranate liqueur, for drizzling on top (I use PAMA)

Procedure:
Position oven rack about 5 inches from broiler: preheat oven broiler on high. Cut the rind and pith off each grapefruit with a sharp knife. Cut each fruit into rounds, about 1/2 inch thick. Place rounds on a foil lined baking sheet. Sprinkle each round with 1 tablespoon of brown sugar. Broil under high heat for about 8 to 10 minutes, watching as to brown but not burn sugar. Serve warm, topped with pomegranate liqueur or honey.

Makes 2 servings.

Note: I like to serve a little PAMA pomegranate liqueur on the side for sipping.

Jan 13, 2017

Papio

Hawaiian Papio
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The papio is the young fish of the trevally or jack family, and is a major local food fish in Hawaii. The young papio can grow up to over 100 pounds when fully mature and are then known as ulua. These fish are distributed throughout the tropical waters of the Indo-Pacific region stretching from South Africa in the west to Hawaii in the east.

Ulua and Papio are known as popular gamefish which makes their population a concern especially in the Hawaiian waters. There is a limit to how many you can catch a day and they have set regulations on catch and release policy depending on their weight.

The smaller papio are sized better for home cooking or restaurants. The papio in the photo above weighed in at 5.29 pounds and I was lucky enough to buy it at Kualapu'u Market for $26. In Hawaii it's hard to find papio in grocery stores. Most papio are caught and consumed by the fisherman's family and friends. Once cooked, they are a prize item on my dinner table.

Here's how I cook it:

Steamed Hawaiian Papio In Ginger Sauce
Ingredients:
Steamed Papio in foil
Click on photo to view larger
5 pound papio
1/3 pound fresh ginger
fresh lime juice
8 cloves garlic
1/4 cup canola oil
1/8 cup sesame oil
1/4 cup sesame seeds
1/2 cup light soy sauce
1/3 cup finely sliced green onions

Procedure:
Clean and filet the fish leaving the skin on. Cut fish into eight individual portions and refrigerate until ready to cook.

When ready to cook the fish, toast the sesame seeds in a dry, small skillet over medium heat until just toasted, about 5 minutes, stirring often. Remove seeds to a small bowl or plate. Lay portions of fish on individual pieces of aluminum foil. Wrap the foil around the fish leaving the top open.

Peel ginger and slice into very fine julienne strips and soak in lime juice. Peel and thinly slice garlic. Heat canola oil and sesame oil in the same small skillet and saute garlic until golden brown, then the ginger and lime juice. Add the toasted seeds to the ginger mixture. Stir in soy sauce & mix well.

Divide this wonderful sauce over the fish. Seal the foil around individual fish packets, crimping the edges to prevent steam from escaping. Place packets on a baking sheet. Bake for about 20 minutes in a 400˚F preheated oven. The fish is done when the flesh flakes off at the thickest part. After 20 minutes, remove the fish to plates and serve the sauce, strained, over the fish with a sprinkling of sliced green onions. I like to serve this fish with white rice and a side salad.

Makes 6 servings.

Note: You can use almost any fish you like for this recipe. The ginger sauce is incredible!


Jan 12, 2017

SEXY FOODS!

What is SEXY food? It's kind of like asking what is sexy? Naturally it's a personal thing. SEXY food to this old chef, is food that is oozing with decadence, appetite and eye appeal, like smoked salmon served with scrambled eggs, or a plate of raw oysters with lilikoi mignonette, or Tobiko Deviled Eggs. Prime Rib seasoned with chopped fresh rosemary, served with baked potato slathered with melting butter, dollops of sour cream and sprinkled with crisp chopped chives. How about Honey Glazed Roast Duck served with wild rice and fresh asparagus spears wrapped in phyllo dough, brushed with butter and sprinkled with Parmesan cheese, then baked until golden brown. 

And what about SEXY desserts... the list is endless! Something chocolate has to top the list. How about dark chocolate brownies... Hawaiian-style, or dark chocolate bread pudding, or chocolate flan. Another of my favorite desserts is Hawaiian star fruit in mango-orange coulis, or roasted mango with honey and lime, or zabaglione with fresh strawberries, or a pear galette.

Are you hungry yet? Check out these SEXY recipes and many more on this site, simply click on the caption under each photo or do a search or visit the Recipe Index:

Scrambled Eggs with Smoked Salmon










Tobiko Deviled Eggs
Honey Glazed Roast Duck





























Roasted Bone Marrow
Dark Chocolate Brownies... Hawaiian-style










Pear Galette
















Hawaiian Star Fruit in Mango-Orange Coulis



Jan 9, 2017

Seeds of Change in Hawaii

Hawaii is slowly changing, we are becoming more self-sufficient. People are starting to grow their own food again because of the high cost of shipping everything here. More and more people are going solar because of high energy cost. Hawaiian Electric states that Moloka'i will have 100% renewable energy by 2020, according to KGMB Hawaii New Now. That's only 3 years from now.


Tahitian Limes
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Hawaii has a great advantage because it is a perfect place to grow things. Our volcanic soil is naturally acidic. The year-round warm weather is also perfect for farmers, plus we have plenty of rain in many parts of the state. 

When I moved here 15 years ago I planted Tahitian limes, Eureka lemons, Meyer lemons, Flame grapefruit, star fruit, apple bananas, and surinam cherries on my little two thirds of an acre, also avocado trees, grown from seed, and various vegetables like sweet corn, tomatoes, Italian parsley, Tahitian taro, green onions, collard greens and lettuce just to mention a few. I'm now looking into growing strawberries because the island of Maui grows the tastiest strawberry I've ever had. I usually share what I have with my friends and neighbors, or sell what I grow to local grocery stores or at our Saturday Farmer's Market.


Avocados from my yard
As a chef I know the value of having fresh fruit and vegetables on hand in my kitchen. I also enjoy canning my own fruits and vegetables, it's fun and easy.

It pays to grow your own food because most of the grocery stores here on Molokai import most of their fresh produce at a high cost to consumer. Fortunately more and more Hawaiians are realizing how easy it is grow their own food, it's healthier, costs less, and seeds are easy to get either locally or online. Check out this website called homesteadmania.com which talks about being more self-sufficient.

With the seeds of change comes a healthier lifestyle for everyone, and a sense of pride that you grow your own food. Aloha!


Jan 8, 2017

Potluck Lunch!



Yesterday I played golf with my friends at Ironwood Golf Club. Every month we have a golf tournament. After we play everybody enjoys a huge potluck lunch that everybody contributes to. My contribution was this salad. The lady golfers seemed to especially like it, and wanted the recipe, so here it is, enjoy!

Coleslaw with Lemon Dressing
Ingredients for Coleslaw:
2 cups finely sliced purple cabbage
2 cups finely sliced green cabbage
2 cups shredded carrots
1/2 cup chopped fresh parsley
3/4 cup toasted pumpkin or sunflower seeds

Eureka lemons from my yard.
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Ingredients for Lemon Dressing:
1/4 cup olive oil
3 tablespoons fresh lemon juice, or to taste
1 tablespoon of fresh lemon rind zest
1 large clove garlic, minced
1/4 cup ketchup
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon black pepper

Procedure:
In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.

Toast your seeds in a small skillet, over medium heat, stirring frequently, until they are fragrant but not burnt.

To make the Lemon Dressing:

In a small bowl, combine everything, then whisk until thoroughly blended.

Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated. Taste and add an additional tablespoon of lemon juice if needed. Serve immediately or refrigerate until ready to use.

Makes 4 to 6 side servings.

Note: This recipe makes a beautiful presentation as you can tell from the photo above. It can be served with a number of things, like pan seared salmon, as a side salad with hamburgers or hot dogs, with bbq pork ribs or chicken, or with pork belly... yumm!


Jan 1, 2017

New Year's Day Never Tasted So Good!








Honey Glazed Roast Duck
New Year's Day is time to cook something special around our house. This recipe always works because the richness of the duck makes it a good way to celebrate. I stuffed it with fresh orange quarters, celery, and a whole head of garlic. It kept the duck moist and flavorful. I served the duck with steamed broccoli with fresh lime juice and a pinch of salt. Also I cooked the duck giblets with brown rice and black eyed peas. For dessert we had orange sherbet. New Year's Day never tasted so good!

Ingredients:
1 (5 to 6-pound*) duck (available at Misaki's grocery store here on Moloka'i)
2 cups boiling-hot water
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon ground ginger

Ingredients for honey glaze:
1/4 cup honey
1/4 cup molasses
3 tablespoons orange juice
1 tablespoon soy sauce
1 teaspoon Sriracha chili sauce, or to your taste

Procedure:
Put oven rack in the middle position and preheat oven to 425˚F. Tuck wing tips under bird (see photo above). Remove excess fat from body cavity and neck, then rinse duck. Score skin with knife, in a criss-cross pattern, then prick skin all over with a sharp fork. Rub duck with salt, pepper and ground ginger. Fold neck skin under body, then put duck, breast side up, on a rack in a 13 x 9 x 3-inch roasting pan. Pour boiling water into pan. Roast duck, 40 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 40 minutes more.

Meanwhile, in a small sauce pan, combine and simmer glaze, stirring until it gets thick and syrupy. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Glaze duck all over (top and bottom) and continue to roast duck until it is a beautiful mahogany color, about 20 minutes more (total roasting time: about 1 hour and 40 minutes or until the internal temperature reaches 180˚F). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board, cover with foil, and let rest 15 minutes before carving. Discard liquid in roasting pan. Serve duck with a nice red wine like pinot noir. Makes 4 servings.

*Note: Allow at least 1 pound of duck per person, as there is a rather large ratio of fat and bone to meat.