Leg of Lamb is a dish that’s near and dear to my heart. I never see it on any menu so this holiday season, I had to make it when I saw it for sale. It has a distinct flavor, different than any other roast and in my opinion, better than rack of lamb. It’s rubbed down with garlic, rosemary and olive oil then roasted to a juicy medium rare. Served in thin slices next to hearty roast potatoes and butternut squash and peas w mint. Drizzle with a little lamb gravy and get ready to tuck in ’till Christmas morning. Continue reading “Aussie Leg of Lamb”
Category: Recipes
Okinawan Sweet Potato Pie
This year I had big plans for our Halloween pumpkin–fresh baked pie from scratch to go with our Thanksgiving kiawe smoked turkey. The recipes recommend using a sugar pumpkin but jack o lanterns could make the cut.
Determined not to waste so much food, I press on–cutting, seeding, slicing, and then into the slow cooker. Nothing to do but wait–wait and think about everyone congratulating me on my baking mastery and my ultimate resourcefulness. Continue reading “Okinawan Sweet Potato Pie”
Kiawe Smoke Turkey
Growing up Thanksgiving meant one thing, smoked turkey. Every year the holiday was spent in Palolo with my grandpa carefully monitoring the fire out on the back porch. The savory smoke blowing for hours in the cold air until finally ready. Continue reading “Kiawe Smoke Turkey”
Beef & Lamb Souvlaki
After months of tropical storms and hurricanes, it’s finally safe to bring out the grill again. Perfect timing with the long Veterans Day weekend and recent cool weather. Continue reading “Beef & Lamb Souvlaki”
Mililani Mimosa
My in-laws are always sending us home with their latest harvest–sometimes papaya or mango, other times lilikoi and fresh herbs. This time, we received one quart of guava juice, fresh squeezed, straight from their Mililani backyard. Continue reading “Mililani Mimosa”
King crab okonomiyaki
Like Hawaii’s love for spam, okonomiyaki became popular in Japan during WWII when rice was scarce, and it’s remained popular since. The Japanese translation for okonomiyaki is “what you like, grilled” or basically…grill anykine. This is a fast and filling way to use up your leftovers. Think fried rice but with flour. Breakfast of champions! Continue reading “King crab okonomiyaki”
Homemade Mayo
When you run out of mayo for your mac salad and don’t feel like going back to Times. This homemade mayonnaise is easy to make with only five ingredients. Continue reading “Homemade Mayo”
Not Your Mama’s Chili Pepper Water
According to sources, some scorpion peppers have the equivalent in Scoville units to pure, undiluted US grade pepper spray. While this chili pepper water is made with homegrown scorpion chilis, it lingers just enough without masking the flavor of food.
Shinsato Pork Liverwurst
This Little Piggy Part III
(Continued from Part II)
I know. Liverwurst. Doesn’t sound appetizing, but trust me. It’s awesome. I used to be made fun of for bringing liverwurst sandwiches to school. Those guys didn’t know what they were missing! We used our Shinsato pig liver to make a tasty pâté’ for banh mis on the beach. Continue reading “Shinsato Pork Liverwurst”
Aunty K’s Crispy Gau Gee
This crispy gau gee is so ono! It does not disappoint. Made with wonton pi from Young’s Noodle Factory, fresh fish cake from Chinatown, and a tangy ponzu dipping sauce.
Just a quick stop at Young’s Noodle Factory on Liliha and we were on our way to get a lesson in gau gee 101! Continue reading “Aunty K’s Crispy Gau Gee”