Archive for September, 2013

13
Sep 13

Yes, Waimanalo Beach is indeed the location of the famed Robin’s Nest!

Cast of characters: Larry Manetti (as “Rick”), Tom Selleck (as Magnum), Roger Mosely (as “TC”), John Hillerman (as “Higgins”)


 

07
Sep 13

Classic Ahi Poke (no need seaweed)  

  • 1 pound fresh tuna steak (in Hawaii, we call this “ahi”) cut into 1/2″ cubes
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon sesame oil
  • 1 cup fresh limu seaweed, rinsed and chopped (if available)
  • 2 tablespoons “shoyu” (aka “soy sauce”)
  • 2 green onions, finely sliced (including the green part)
  • 1 Hawaiian (or thai) chili pepper, trimmed and minced* (or 1/2 teaspoon red chili pepper flakes

Combine all ingredients and mix well.  Refrigerate for an hour, or until ready to serve.

As we say in Hawaii: “Have?” or “No have”. If you “no have” seaweed, don’t worry. Hopefully, this poke will still satisfy until you come back.

*Always use caution handling hot peppers, best not to touch cut peppers, or use cooking gloves.

07
Sep 13
I’ve adapted this recipe from the original in Gourmet Magazine, which uses fresh pineapple.
The topping:
1 small fresh pineapple, peeled and cut into 1/2 slices, core removed
3/4 stick butter
3/4 C packed light brown sugar
The batter:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick soft butter
1 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup pineapple juice
2 tablespoons dark rum for sprinkling over cake (optional)

Instructions: To make the topping: gently melt butter, brown sugar and pineapple in a skillet for just one minute, then cool. Once cool, break the pineapple slices into small chunks. Insert muffin liners into your tins, spooning 2 teaspoons of the butter/sugar/pineapple mixture into each liner (preheat oven to 350°F.) To make the batter: sift together flour, baking powder, and salt. In another bowl, beat together butter with sugar, eggs, vanilla and pineapple juice. Add the flour half at a time, stirring until well blended. To bake it: Spoon batter into muffin tins, filling about 1/2 full. Bake for 15 minutes or until golden. Cool cakes before turning them over, then carefully peel the liner off. Garnish with a halved maraschino or candied cherry (optional). Serve warm. Makes about 24.