Aloha Friday Recipe: Guava Teriyaki Chicken

August 15th, 2008

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6 pcs. boneless/skinless chicken thighs
2 c. sugar
1 c. Aloha shoyu
1/4 c. oyster sauce
2-3 c. guava concentrate
1 slice ginger, crushed
2 cloves garlic, crushed
2 Tbs. cornstarch
1/2 c. water

1. Mix sugar, shoyu, oyster sauce and guava concentrate together until sugar has dissolved and marinade is smooth.
2. Add crushed ginger and garlic mix flavors together.
3. Reserve 2 cups marinade to make glaze.
4. Add chicken and marinate 2 hour or over night.
5. Grill chicken until done.
6. Bring 2 cups marinade to boil, add cornstarch and water to desired consistency.

Chef Viki Custino and Chef Jonathan Sing of BJ’s Gourmet Kitchen

Four Foods on Friday #42

August 15th, 2008

Filed Under FFoF | 6 Comments

#1. What is your favorite appetizer?
I like so many!  LOL  Teriyaki meatballs, jalapeno poppers with CHEDDAR cheese (not cream), those little cheese stuffed pretzel nuggets, taquitos, egg rolls, hot crab dip, veggie pizza.  I rarely meet an appetizer I don’t like hence some cushion.  ;) 

#2. Do you eat enough appetizers that you get full and can’t eat your meal?
During college football season (Go Warriors and Bucks!) we will make our meals appetizers! 

#3. Do you usually make frozen or fresh appetizers?
I usually do a mix of both.  I’ll do some frozen ones and keep them in my 3 tray buffet while I cook others.  I have various sized crockpots (4!) which come in handy for dips or meatballs and such.  Like on Christmas Eve when we do Christmas with my mom dinner= appetizers.  I can’t live without her veggie pizza, she and the man can’t live without my chicken breast rumaki!

#4. Share a recipe or instructions for an appetizer.
I’m actually trying out a new appetizer recipe Sunday to see how it goes.  Get pre-made flatbread and cut it in half, spread on marscapone cheese, roasted garlic and fresh garlic chives.  Put the top back on so it looks like a stuffed pizza, brush with olive oil or butter and heat until slightly crispy then cut into triangles.  You can use a marinara sauce to dip.  Might do one with roasted red onions too.

Dine out for hunger today on Kauai

August 14th, 2008

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Dining out never felt so good! On Thursday, August 14, join the Kauai Food Bank and many Kauai restaurants for Dine Out Against Hunger. A portion of the restaurants’ proceeds on that day will go to help feed the hungry on Kauai.

This THURSDAY please go to any of the following restaurants:

West:
Da Booze Shop
1st Tee Clubhouse (Kukuiolono Golf Course)
Wong’s Restaurant

South:
Casablanca
Joe’s on the Green
Mark’s Place
Plantation Gardens Restaurant
Poipu Tropical Burgers

East:
Colenti’s
House of Noodles
Hukilau Lanai
Papaya’s Natural Foods and Café
Pau Hana Bar & Grill
Scotty’s Beachside BBQ
The Fish Hut

Central (Lihue):
Asia Tang
Gaylords Restaurant
JJ’s Broiler
Kauai Pasta (Lihue)
Lihue Barbecue Inn
Mark’s Place
R& J Bakery Foods Etc.
Rob’s Good Time Grill
Smiley’s Grinds
Subway (Lihue)

North:
Mediterranean Gourmet
Panda’s Kitchen
Papaya’s Natural Foods and Cafe
Village Snack Shop and Bakery LLC.

Dining out for hunger is another great project to help raise money for the Kauai Food Bank. If your restaurant wants to participate with this program please contact them at: 246-3809 Kelvin.

If you’re not on Kauai or cannot participate but still want to help out, you can always donate online!

A well preserved link to Lanai’s past

August 13th, 2008

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One of my favorite places to visit on Lanai are the Luahiwa Petroglyphs. Not only does it boast some of the best preserved petroglyphs in the islands but also some beautiful expansive views where you can sit and enjoy seeing nothing for miles. Here’s a great description from the HVCB if you’re interested in making these petroglyphs a part of your Lanai getaway!

LUAHIWA PETROGLYPHS, LANAI
In south central Lanai, you’ll find the Luahiwa Petroglyphs - ancient carvings in stone created by the ancient Hawaiians. In Luahiwa, these fragile rock drawings have been spared the erosion of wetter weather. Hawaii’s petroglyphs can be found all across the islands, yet few are so well preserved as on Lanai.

These stone markings are the remnants of Hawaiian culture dating back as early as the 15th century. Discover circle patterns, ilio (dogs), bird’s heads, warriors, families, or natives on horseback, then imagine the stories that inspired them.

Remember, any contact with the petroglyphs damages them, so great care and respect must be shown here. You may feel the temptation to touch these ancient markings or take rubbings, but refrain from any contact to preserve the petroglyphs for the future.

QUICK FACTS
Name:
Luahiwa Petroglyphs

What is it:
Site of ancient Hawaiian stone carvings

What to do:
Learn about Hawaii history and culture, take unique photos

What to bring:
4-wheel drive vehicle, camera

Directions:
Roughly fifteen minutes from Lanai City. Roads are unmarked so get clear directions from your hotel before driving. A 4-wheel drive vehicle is required.

Admission:
Free

Pineapple Express goes Hawaiian

August 12th, 2008

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Got an interesting little update from Mountain Apple Records.  For those of you who are heading out to see the Seth Rogen high time flick “Pineapple Express” listen for a bit of Hawaii courtesy of Brother Noland!

Popular Hawaiian musician Brother Noland reached national acclaim this week when his hit song, “Coconut Girl,” well known in the Islands, debuted nationally on the soundtrack of Columbia Pictures’ Pineapple Express, released Aug. 6.  The film broke mid-week debut records, grossing just over $12 million its first day in North American theaters. 

Noland is a three-time N? H?k? Hanohano Award-winning musician. His album, Native News, won Contemporary Album of the Year. He garnered the Anthology Album of the Year Award for Brother Noland: Greatest Hits Collection, and most recently, Noland was honored by his peers at the Hawai‘i Academy of Recording Arts with the 2007 Reggae Album of the Year Award for Mystical Fish.  Noland has been an innovator in contemporary Hawaiian music for nearly 30 years. Before Noland’s smash hit “Coconut Girl” made waves in Hawai‘i in the early ‘80s, “Jawaiian” was not a real term. Though he is now credited with having birthed the genre of music so popular in Hawai‘i today, he never imagined it would soar to such heights.

“The idea of our music reaching fans elsewhere was almost impossible about ten years ago,” said Noland. “Hawaiian music is so unique and beautiful, and it expresses an intelligence found no other place in the world; it’s amazing.”  Noland now joins the ranks of Israel “IZ” Kamakawiwo‘ole, Amy H?naiali‘i, and Raiatea Helm, just to name a few, all of whom have broken barriers and introduced Hawaiian music to people worldwide.  When asked what he hopes will come from his music being part of Pineapple Express, Noland said simply, “I want it to open doors and ears, and I want it to reach people’s hearts.”

 
If you’re interested in buying Brother Noland’s CD, it’s available below. It’s good listening!

Hawaiian word of the week

August 11th, 2008

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A’a-(ah-ah)- A sharp, chunky, slow moving type of lava which is dangerous to walk on when hardened.

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”.

Aloha Friday Recipe: Banana Coconut Spring Rolls

August 8th, 2008

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Ingredients
2 each banana coconut lumpia
1 Tbs. ginger-allspice sugar
1 1/2 Tbs. caramel fudge sauce (purchased), staged in a squeeze bottle
1/2 ti-leaf, stem trimmed, bias cut in half

Banana-Coconut Lumpia Ingredients
2 each lumpia wrapper
2 each banana, cut in half crosswise
1 Tbs. coconut, shredded
1 tsp. sugar, granulated
1 egg white

1. Lay the sheets of lumpia wrapper out, corner to the top. Roll the banana pieces in sugar until well coated on the exterior shake off excess. Place into the shredded coconut and roll to coat with coconut.
2. Place coated banana onto lumpia wrapper at the bottom corner and fold the bottom corner over the top of the banana and tighten. Baste the two top sides of the lumpia wrapper with egg whites. Take the sides up and stick them to the top of the banana.
3. Baste the remaining area of wrapper and roll the banana forward creating a tight, neat spring roll.

Ginger-Allspice Sugar Ingredients
4 c. sugar, granulated
6 Tbs. allspice, ground
3 Tbs. ginger, dry and ground

1. Mix all ingredients together. Store at room temperature until needed

Preparation
1. Gently drop lumpia into 360 degree fryer and cook until golden brown, about 2-3 minutes. Remove and drain excess oil by lying onto a clean towel. Roll in ginger-allspice sugar. Bias cut each spring roll in half, corner to corner.
2. On a chilled oval platter, place the ti leaf across the plate at a slight angle. Pour the caramel sauce in a zigzag patter on the plate.
3. Place the spring rolls on the caramel. Serve with fresh diced fruit and/or vanilla ice cream

From the Kitchen of: Chef William Bruhl of Ryan’s Grill at Ward Center

Tomorrow is Four Foods on Friday

August 7th, 2008

Filed Under FFoF | 9 Comments

Val is trying something a little different this time so if you’ve been holding back, you’ve still got time to participate for tomorrow. Don’t be shy, stop on by Val’s place to participate in this weekly meme!

#1. If you could travel anywhere to have a meal, where would you want to go and what would you want to eat.
I’d like to see how different Italy’s food is from America’s interpretation of Italian food. There’s a trip to Tuscany and Rome in our future.

#2. When you go away do you make your own meals or eat out?
We usually have the breakfast basics on hand and maybe snacks but part of the fun of vacationing is trying the local food so we budget generously for it.

#3. While traveling if you have to stop for a meal do you go in or do you go through the drive thru and eat in the car?
We usually eat on the go unless it’s a fancier restaurant and yes, we make sure we recycle any take out containers!

#4. Share a recipe or food related trip for people making a long trip by car.
We have a stupid nickname for this…”smokes and road beers” despite neither of us smoking or drinking. (If you’ve seen the movie The Crow, you’ll understand the reference) We’ll usually stop by a convenience store and grab a 20 oz pop, candy bar and Tabasco Slim Jim. (The only time we ever eat those) Again, the fun for us is stopping at places along the way so we rarely pack full blown picnics for road trips.

New shirt designs from The Little Grass Shack

August 6th, 2008

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New shirt designs are available at The Little Grass Shack!

Ruler of the Roost features the island of Kauai with a chicken in the middle. If you’ve ever been to Kauai, you know there is NO shortage of this fowl running wild! Hana Highway Road Warrior pays homage to the famous winding road to Hana, Maui and features a Hawaiian warrior helmet. A wide array of colors are available for you to choose.  You can also find these new designs on stickers for your car in the auto accessories section!

Fly on over to the Carnival of Aloha!

August 5th, 2008

Filed Under Spread the Aloha | 1 Comment

It’s Carnival of Aloha time again!  This is your opportunity to see other Hawaii bloggers and the aloha they have to share.  Evelyn at Homespun Honolulu is our host and you can peek in on the carnival by clicking here.

Have fun!


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