Aloha Friday Recipe: Roasted Maui Onion Tart

July 18th, 2008

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7 medium Maui onions
3 Tbs. olive oil
2 cloves garlic, minced
3 Tbs. cream
2 tsp. minced fresh basil
salt and freshly ground black pepper
1 sheet frozen puff pastry, thawed according to manufacturer’s directions
1 egg
1 Tbs. water

Preheat oven to 325 degrees. Peel and trim onions.
Slice 4 of the onions thinly. Heat 1 Tbs. olive oil in a large non-stick skillet over medium heat. Add onions and minced garlic, sautéing one minute. Reduce heat, cover and cook until tender, about 15 minutes, stirring occasionally. Remove cover and season with salt and pepper. Stir in cream and cook an additional 5 minutes until most of the liquid has evaporated. Stir in basil and cool mixture completely. Adjust seasonings if necessary. (Can be made in advance, cover and stored in the refrigerator.)

Cut remaining 3 onions lengthwise into 8-10 wedges each, keeping wedges intact and place narrow sides up on an oiled baking sheet. Brush lightly with remaining olive oil. Season with salt and pepper and roast until tender, about 20 minutes. Cool.

Increase oven temperature to 425 degrees. In a small bowl, mix egg with water. On a lightly floured surface with a floured rolling pin, roll out pastry sheet into an 11 1/2″ square. Using an inverted 11-inch metal tart pan, cut pastry into a round.* Roll out round to increase diameter 1/2″. Place pastry in tart pan and brush bottom with egg mixture. (If pastry becomes too soft to move, chill until firm.) Place tart pan on a baking sheet and refrigerate until firm, about 10 minutes. Spread onion mixture evenly over pastry and arrange roasted onions decoratively on their sides. Season with salt and pepper and bake tart in the middle of the 425 degree oven for 20-25 minutes until golden. Garnish with additional minced basil if desired. Serves 4

*Alternatively, use four 4 or 5-inch mini tart pans.

From the Kitchen of: Kristine Snyder

Get ready for Shark Week at the Maui Ocean Center

July 17th, 2008

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Next week is Shark Week at the Maui Ocean Center where they’ll be having all kinds of events to better inform visitors about the importance of sharks in the underwater community. From a shark photo contest to separating fact from fiction about these misunderstood creatures to a shark sleepover at the park which includes a pizza party and morning pancake breakfast, Shark Week promises to be a great time to be on Maui!

Click here for the calendar of events and proper contact info.

FFoF tomorrow!

July 17th, 2008

Filed Under FFoF | 6 Comments

You you’d like to participate in the Four Foods on Friday meme, stop on over to Val’s place and play along! There’s still time for you to get your post up for tomorrow!

#1. Fruits and veggies. Do you prefer them peeled or not?
If it’s something like a carrot, then peel it. If it’s a potato, I prefer skin on for the nutrients and the fact I don’t have to ask hubby to peel ‘em. (*I’M* not peeling all those things! LOL) It just depends on what it is and what I’m making/using it for.

#2. What’s your favorite fresh fruit or vegetable smell?
I love the smell of peaches but I hate the taste of them. Same with strawberries.

#3. What’s the worst food smell you’ve ever smelled?
SAUERKRAUT!!! Retch.

#4. Share the recipe for the dish that you love to smell cooking in your oven.

Caramel Apple Crisp
8 servings
4 large Granny Smith apples, thinly sliced (about 8 cups)
25 KRAFT Caramels (1/2 of 14-oz. bag)
2 Tbsp. milk
25 NILLA Wafers, crushed (about 1 cup crumbs)
1/3 cup quick-cooking oats
1/4 cup firmly packed light brown sugar
1/4 cup (1/2 stick) cold margarine or butter, cut up

PREHEAT oven to 350°F. Place half of the apple slices in 1-1/2-qt. baking dish; top with half of the caramels. Repeat layers. Pour milk over caramel layer; set aside.

MIX wafer crumbs, oats and sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over carmel layer.

BAKE 30 to 35 min. or until apples are tender. Serve warm.

Dog the Bounty Hunter returns to TV tonight

July 16th, 2008

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For Dog the Bounty Hunter (or for the ladies, Leland Chapman) fans, tonight is the return of A&E’s #1 rated show. Some speculate whether the show will be the same with the glaring absence of Tim “Youngblood” Chapman (no relation) after his personal problems which include a pending terrorist threatening charge. A&E’s website describes tonight’s hour long episode as follows:

Today Dog and the family are back in Colorado and are about to make one of their most exciting captures ever. On his search he’ll encounter a felon with history of violence and an alleged affection for sawed-off shotguns, a desperate addict crying for help, and a brave informant who’ll risk it all to help Dog bring the fugitive to justice. And when the adrenaline-fueled arrest goes down, every family member will play a critical role.

Airtime is at 9pmEST/8pmCST/6pmHST. Check local listings.

Newest Hawaii Geocaches (7/15)

July 15th, 2008

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There are a few neighbor island caches that I can’t wait to grab myself. Have fun!

The Rae Mark by Deb’s Bob (Big Island)

Made in Oregon (Maui)

Cape Kumukahi - Eastern Shores (Big Island)

Hakalau Hang Out Cache (Big Island)

If you’re looking to get started in Geocaching, click here to get your initial questions answered. This is a great way to get in some activity, do something as a couple/family (or a first date!) and create some memories!

Hawaiian word of the week

July 14th, 2008

Filed Under Word of the week | 3 Comments

Kupuna-(kah-poo-na)- Respected elder

The alphabet contains 12 letters: 5 vowels (a, e, i, o, u) and 7 consonants (h, k, l, m, n, p, w). To simplify pronunciation, sound consonants as in English and break up words so they are easy to say (ie- Humuhumunukunukuapua’a would be pronounced humu-humu-nuku-nuku-apu-a-a)

Pronounce vowels as follows:

a - a in above; e - e in set; i - ee in see; o - o in some; u - oo in moon.

Pronounce vowels marked by a glottal stop (`) quickly ie- o`o sounds like oh-oh! in English.

Stress rising dipthongs (ae, ai, ao, au, oi, ou, eu, ei) on the first letter and end with a short e, i, o or u. ie- oi sounds like oy in soy, ending with a short “i”.

Replay of Food Network Luau Beach BBQ

July 11th, 2008

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In case you missed it, Food Network is replaying the Food Network Challenge: Luau Beach BBQ at 7pmEST. (Check local listings)

If you missed our Behind the Scenes look at this taping which I attended. click here to see what it was like!

Aloha Friday Recipe: Ginger Pork with Rice

July 11th, 2008

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6 slices of pork
1/2 c. bell pepper, sliced
1/4 c. round onion, sliced
1/4 c. carrots, thinly sliced
1 c. bean sprouts
1/4 c. chives, cut in 1″ long (optional)
2 tsp. ginger, grated
3 Tbs. sweet corn (canned)
2 Tbs. Japanese sake
1 Tbs. butter
2 Tbs. salad oil
1 bowl of steamed white rice
dash of salt and black pepper
1 clove Chinese parsley

Sauce
2 Tbs. shoyu
2 Tbs. mirin (rice wine)
2 Tbs. Japanese sake
1/2 tsp. sugar
1 tsp. Water

In a small pot, put sauce mix and bring to a boil, then cool off. In hot plate, cook sweet corn with butter. Turn off after sizzle. In frying pan, heat salad oil and 1 tsp. ginger. Add pork and season with salt and pepper. When pork turns white in color, add sake. Add bell peppers, carrots and round onions. Stir-fry until it gets a little soft. Add bean sprouts and chives. Add sauce and 1 tsp. ginger. After mixing with vegetable and pork turn off flame. On hot plate, add bowl of steamed rice and turn on flame. Pour over ginger pork with vegetables over rice until sizzles. Turn off flame. Top with Chinese parsley and serve.

From the Kitchen of: Chef Nobu Kawaharada & his wife Keiko of Oji-san

Tribute to Mayor Brian Baptiste

July 11th, 2008

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The special edition of Wala’au with Dickie Chang covering the passing of Kauai Mayor Brian Baptiste is available for viewing. Mayor Baptiste will be sorely missed. He was a sweet man whose aloha for Kauai was apparent in everything he did. A hui hou Mayor.

Click here to view Wala’au.

Sam Choy’s Kapahulu says aloha

July 10th, 2008

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And we don’t mean hello. Rising costs eating into operating margins has forced Sam to close his Kapahulu restaurant and consolidate. It’s last day will be Sunday. All employees at the closing restaurant will be offered jobs at the much bigger Sam Choy’s Breakfast, Lunch, Crab & Big Aloha Brewery which will be renamed simply Sam Choy’s. They will continue to serve breakfast, lunch and dinner and some menu favorites from the Kapahulu restaurant will be moved over to the other restaurant. No worries if you’re a fan of the Sam Choy’s Kitchen cooking show, it too will be moved over to the other location and renovations will begin in the fall. If you have a gift certificate for the Kapahulu restaurant, they will be honored.

Sam is apparently in talks for a new restaurant concept to fill the old space with a partner in his restaurants and building owner, James Lee.

You can visit Sam’s website to order some of his delicious dressings/marinades if you’re not on the islands.

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