Saturday, September 24, 2016

Kalua Pork Burger

Okay, so it is technically not a burger but it was a delicious way to use my last brioche bun that made the trek from California to Hawaii.  Trying to eat as local or like a local as possible, kalua pork is a given and with a sale at Times this week, we picked up a couple of containers.  Paired with mixed greens from the Upcountry Farmer's Market, we had a delicious but yet portable lunch to enjoy by the pool with a side of Hawaiian Chip Co. taro and sweet potato chips!


Friday, September 23, 2016

Fish Sammie

Okay, I admit I may have just taken stretching my ingredients a little too far this time as my leftover brioche rolls from last week traveled over 2300 miles to Mau`i instead of introducing it to my compost bin before leaving.  But with the prices of hamburger buns in Mau`i costing an arm if not a leg as well, doing this may have just saved me enough money for more malasadas!! 

With my leftover fish from dinner, a fish sammie was a great way to repurpose it for lunch. 


Thursday, September 22, 2016

Macadamia Crusted Opakapaka

I tend to have a fish and fruit heavy diet whenever I am on island and this year is no exception.  With both the Fish Market and Farmer’s Market just 10 minutes north in Honokowai, I can get all the ingredients I need to make some meals in the condo for less than half the price of eating out.

As you will soon discover, directions here are often given by makai (towards the ocean) or mauka (towards the mountain) and landmarks since street names can be challenging to pronounce or remember if you are not verse in the Hawaiian language or have been here 15+ times. 

So, the Fish Market is located in a nondescript strip mall on the mauka side of Lower Honoapiiliani that I now refer to as the AAAAA strip mall since the rent a space is the distinguishing “landmark” here and serves both cooked items, poke, and fresh fish filets that you can pop into the oven yourself.  With a choice of marinades or macadamia nut crust to choose from for a fee, you can have yourself a gourmet meal after 25 minutes in the over at 350 degrees and ready to enjoy right on your oceanview lanai while watching the sun set. 


Friday, September 16, 2016

Fig Jam Ebelskivers

My sister in law gave us an Ebelskiver pan and cookbook a few Christmas ago and my first reaction was “what is an Ebelskiver?”.  Apparently my mother in law made these when they were younger and best described as round Danish pancake puffs that often contain filling. 

With 7 small wells in the pan that you can put directly on the stovetop, you pour ½ the batter in first, add your choice of filling, in our case, we tried fig jam, and then poured the second ½ of the batter to seal in the pancake puff. 

Now we can add Danish to our repertoire!! 


1 cup all purposed flour
1 ½ tsp sugar
½ tsp baking powder
¼ tsp salt
2 large eggs, separated
1 cup whole milk
2 tbsp unsalted butter melted and slightly cooled

1 tbsp unsalted butter melted and slightly cooled for brushing wells of pan
Fig Jam

  1. Preheat the oven to 200 degrees
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt
  3. In small bowl, lightly whisk the egg yolks, then whisk in milk and melted butter.  Add the yolk mixture to the flour mixture and using a wooden spoon, stir until well blended.  The batter will be lumpy. 
  4. In a clean bowl, using an electric mixture at high speed, beat the egg whites until stiff but not dry (peaks form).  Using a spatula, fold about 1/3 of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain.  Use the batter right away. 
  5. Brush the wells of the ebelskiver pan with some of the melted butter and place over medium heat.  When butter starts to bubble, add about 3 tbsp batter to each well
  6. Cook until bottoms of pancakes are lightly browned and crisp (about 3-5 min).  Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the second side, about 3 min longer.
  7. Transfer finished ebelskivers to a platter and keep warm in the oven while you repeat with remaining 2 batches
Price:  $3 for 21 Ebelskivers

Tuesday, September 13, 2016

Portobello Mushroom Burger

I had originally bought a pack of Portobello Mushrooms intending on making my usual side dish for the BBQ -, but with enough food and to keep it simple this time around, I never got around to using it. 

Luckily it was still fresh a week later as yes, I am that person that you probably hate that reaches for the pack towards the back for the later expiration date but considering how much I tend to stretch my ingredients over multiple recipes for the next week or two, it does make sense for me. 

So my side dish became dinner as I turned them into meaty Portobello Mushroom Burgers with this recipe -  The balsamic vinegar gave it a nice flavor without overpowering it and served with baby swiss and heirloom tomatoes, on a toasted buttery brioche bun, I felt like I was eating a gourmet vegetarian restaurant burger without those $15 price tags, making this my restaurant replication of the month. 

Price:  $6 for 2 servings = $3 per serving vs. $10-$15 out

Monday, September 5, 2016

End of Summer Labor Day BBQ

Where did the summer go?  It seems like just yesterday we were putting out our patio furniture to kick off summer with Memorial Day and already we are wrapping up with Labor Day.  Yes, each year goes faster than the previous but this summer especially the past month seemed more like autumn weather wise than summer.  What happened to summer? 

Unlike my usual BBQ Labor Day bash, I actually did not pre-plan anything complex this time around.  If you are looking for a simple BBQ, here are some suggestions. 



Summer Squash


Mashed Cheesy Cauliflower -

Orange Flesh Honeydew

Maybe we will finally get to enjoy summer in October!  In the meantime have a "chill" Labor Day!

Friday, September 2, 2016

Grilled Eggplant Involtini

My husband took over the cooking duties one day this week and I was pleasantly surprised with the final product.  Inspired by a recipe he saw in a recent Food and Wine magazine, but adjusted to make it our own, with a few short cuts including pre-grilling the eggplant the night before so pretty much only assembly was required the day of.  It reminded me of the eggplant rollatines that I really love from local Naan and Pasta that it is tempting to let him take over cooking duties more often!! 


Classico Tomato and Basil Sauce
2 Large Eggplants
Fresh Mozzarella sliced
1 cup loosely packed fresh basil
Grated parmesan cheese


  1. Slice eggplants lengthwise about ½ inch thick and grill on George Forman grill for 2 ½ to 3 minutes
  2. Remove and rest on cooling rack
  3. Bring tomato sauce to a simmer on stovetop
  4. Cut mozzarella in half lengthwise and then slice so you have crescent halves
  5. Lightly coat the bottom of a 9 x 13 pyrex with tomato sauce
  6. In the center of each eggplant slice, place a slice of mozzarella and 2-3 fresh basil leaves
  7. Fold ends around it and set seam side down into the Pyrex
  8. Top eggplant with tomato sauce and sprinkle of Parmesan
  9. Bake in preheated 350 degree oven for about 20 minutes or until sauce bubbles
  10. Sprinkle some chopped fresh basil on top
  11. Let rest for 5 minutes before serving
  12. Serve alongside toasted focaccia
Note:  Eggplants can be grilled the night before and refrigerated 

Price:  $12 for 4 servings =  $3 per serving