Aloha to a Kauai cinema

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The Coconut Marketplace is now without its cinema. The movie theater closed last week leaving the only available theaters on Kauai at Kukui Grove Shopping Center in Lihue or Waimea Theater on the west side of the island.

I would love to see a revival of this shopping center as I think it has a certain charm but it seems like many businesses have a hard time keeping their doors open long term. Each time we go it seems another great store has gone out. We’re keeping our fingers crossed for you Coconut Marketplace!

For the keiki…

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Looking for a cute activity for the kids? Here’s a great little ocean diarama featuring origami for the kids to do on a rainy day or whenever they’re bored.

Click here to go to the activity page.

Hawaiian word of the week

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Kahuna-(kah-hoo-nuh)-Priest

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”.

Congrats to Colt Brennan!

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Our congratulations go out to former University of Hawaii superstar quarterback Colt Brennan for being picked up by the Washington Redskins!

Brennan was the 20th player picked in the 6th round and 186th player selected in the NFL draft. He was the 10th quarterback taken in the draft. We wish Colt nothing but success as he begins his career in the NFL and know he’ll do great things in the coming years.

New programs on Hawaii IPTV

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As a subscriber to Hawaii IPTV, I got a notice that there are new programs available so I thought I’d share them with you.

Ohana Road Take a drive with Hawaii’s Premier Automotive TV magazine with our dynamic host, Dale Payson. This Telly Award winning program features local car enthusiasts and events, unique and outstanding cars, profiles on the local motorsports community and everything automotive.

Let’s Go Fishing Hook up with your host, Ben Wong, as he takes you to his favorites fishing spots around the Islands – and the world. Learn how to create fabulous fish dishes with your catch of the day with the Chef du Jour and On the Menu segments. Ono!

Go Green Hawaii A lively half-hour magazine-style program which covers what businesses, organizations and individuals are doing to keep our island-community green.

In Tune True Island Music with local favorites. Catch live performances by Riatea Helm, John Cruz, Keahiwai, Robi and many more in this musical series.

New Hope Ministries Enabling the Family of God to fulfill its mission to God, family, church, community and the world. New sermons from the When Life Leaves Questions series

Watch for new episodes of your old favorites and new programming over the coming months.

I’m keeping my fingers crossed a good amount of programs are being updated as this has been a pet peeve of mine as discussed before and they also had an outage of KGMB after they other newscasts were fixed. This technology can be a great thing and I hope with the edition of these new shows and constant updating of older favorites that it can be a service I can whole heartedly recommend to everyone for its consistency.

Aloha Friday Recipe: Garlic Ahi

Filed Under Local Recipes | 1 Comment

Serves: 1

Ingredients:

6 oz Ahi (Fillet)
1 tsp Garlic (finely chopped)
1 Tbs shoyu sauce
1/2 Tbs Sesame Oil
1 oz Water or Fish Stock

Pat dry the fish, then season with salt & pepper. Heat the oil in a frying pan & saute the fish on both sides (1/2 cook only).
Take the pan off the heat. Drain out the oil. Add garlic, sesame oil, shoyu sauce & water. Put back on the stove & bring to boil. While boiling sprinkle small amount of flour,
just enough to make the sauce thick.

Recipe courtesy Harry’s Cafe, Christy Cho - Owner

Four Foods on Friday #26

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Time for this weeks Four Foods on Friday post. If you’d like to participate, just click here , read the directions and post it on your blog.

#1. When going out to dinner what items do your order? Appetizers, soup, salad, dinner, dessert. We’ll order the occasional appetizer, get salad if it comes with the dinner, dinner and rarely dessert.

#2. How predictable are you when eating out? Do you usually order a meal that you’ve had before or do you like to try new things? We’re pretty predictable. When we find something we like, we usually stick to it. Occasionally one of us may venture out and the other will try a bite to see if we regret staying so in the box.

#3. When eating at a restaurant, what beverage do you like to order with your meal? Usually Pepsi or water unless I’m in the mood for iced tea.

#4. Name a meal that you ate at a restaurant that you liked so much you tried to recreate it, as well as the name of the restaurant and the recipe. Oh man, too many to mention! But I looooove TGIFriday’s Jack Daniels Glaze. I found a recipe for it that brings it pretty close that I use for Jack Daniels Meatballs which is just frozen meatballs in a double batch of this sauce.

T.G.I. Friday’s Jack Daniels Grill Glaze

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and
cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Discard remaining skin and whisk to combine.

4. Add remaining ingredients to the pan and stir.

5. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over.

Makes 1 cup of glaze.

Newest Hawaii Geocaches (4/23)

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Here are the newest geocaches. We actually have a Kauai one which is rare since Oahu seems to be littered with them. Well not litter but you know what I mean!

Lydgate Park Cache (Kauai)

Tie Master (Oahu)

Kaniakapupu (Oahu)

Naphthalene (Oahu)

As always, if you’d like to learning more about geocaching you can learn more by clicking HERE. To get started, you need a good GPS and any of the following are good ones to get you started!

Mini spam musubi tutorial

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I love spam musubi but I’m not a big fan of nori so I do my own spam musubi’s minus the nori on a small scale. They’re great for bentos but also good for appetizers at luaus as well. I don’t have fancy lighting or backgrounds so forgive my well used cutting board as the background in these pics!

What you’ll need to get started, Spam (I use light or less sodium because man can that stuff be salty!), cooked rice–the wetter the better since we’re not using nori, rice mold of your choice and spam slicer if you’ve got one.

Slice up your spam into equal width slices to make it easier to work with. If you’re going to use a knife, keep a cold, damp paper towel handy to wipe off the knife between cuts. Some residual spam can make it tear if it clumps up on the knife.

Take the bottom of your rice mold, the part that pops out, and use it as a “cookie cutter” with the spam. For small rice molds you can usually get 2 shapes per spam slice. The leftover scraps can be cut up and browned for use in quiche, omlettes or whatever you like.

Take your little spam shapes (cute huh?) and fry ‘em up in da skillet. You can use a little shoyu (soy sauce) or teriyaki sauce if you’d like some extra flavor.

Pop the bottom of the rice mold that you used as spam cutters back in the rice molds. Get just enough of the cooked rice to cover the bottom of the mold.

Put one fried spam piece on top of the rice.

Put enough rice on top of the spam to get it just above the top of the mold. Put the top on the mold and push the bottom up while holding the top to “smoosh” them together. Then refrigerate for a few minutes or you can even put ‘em in the freezer for a few minutes as long as you don’t forget ‘em!

Pull ‘em out of the fridge/freezer, remove the top and pop them out of the mold and voila! If you have problems with the rice not sticking you can either use a teriyaki glaze like Kikkoman’s and put a dab of it on either side of the spam and the rice will stick. Or if you want some extra color and don’t like nori, blanche some green onions until slightly wilted, dry them with paper towels and you can use them to tie around each piece of musubi.

Happy Earth Day!

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Happy earth day everyone! By now you know there are many ways that you can contribute to making this world a better, greener place to live. Humans have done a lot of damage to Mother Earth but we can also correct some of that damage. It’s not a matter of being a “treehugger” or an eco-extremist…we all need to make a change and if you haven’t jumped on the eco-friendly bandwagone, there’s no better day to begin that commitment than today!

Click here to read past posts about how you can go green and show your aloha to this beautiful planet we call home.

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