Category: Fall 2017

CHICHARRONES

 

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CHICHARRONES

Recipe Courtesy of Erik Leong, Chef de Cuisine at Mahina & Sun's
Photography by Duke Kenney
Course: Appetizer, Pupu, Side Dish
Author: Erik Leong

Equipment

  • Pot
  • Wire Rack

Ingredients

  • Pork Skin

Dipping Sauce

  • ¾ Cup Apple Cider Vinegar
  • 2 Cloves of Garlic
  • 3 Hawaiian Chili Peppers

Instructions

Prepare Pork Skin.

  • Boil pork skin for 2 hours in water.
  • When skin is tender remove from water and scrape off all excess fat and meat.
  • Cut the skin into small rectangles, place on a wire rack, and bake in the oven at 200 degrees until dry (5-6 hours).
  • Deep fry dried pork skin. Season aggressively after skin has puffed up and doubled in size.

Prepare Dipping Sauce.

  • Mince garlic and Hawaiian chili peppers.
  • Mix all dipping sauce ingredients together.

Serve.

  • Serve chicharrones with the dipping sauce and enjoy!

GUAVA DAIQUIRI MOCKTAIL

 

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GUAVA DAIQUIRI MOCKTAIL

Recipe Courtesy of Robert Bidigare, Bar Lead at Mahina & Sun's
Photography by Duke Kenney
Course: Drinks

Equipment

  • Shaker
  • Martini Glass

Ingredients

  • 2 oz. Fresh Guava Juice
  • ¾ oz. Fresh Lime Juice
  • ¼ Agave or Simple Syrup

Instructions

  • Combine all ingredients with ice in a shaker.
  • Strain and pour into a chilled Martini glass.
  • Garnish with a lime wheel.
  • Enjoy!

CHARRED POBLANO CILANTRO MOJITO

 

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CHARRED POBLANO CILANTRO MOJITO

Recipe Courtesy of Robert Bidigare, Bar Lead at Mahina & Sun's
Photography by Duke Kenney
Course: Drinks

Equipment

  • Open Flame
  • Medium Pot
  • Fine Mesh Strainer
  • Collins Glass

Ingredients

  • ¾ oz. Fresh Lime Juice
  • ¾ oz. Charred Poblano Simple Syrup
  • 2 oz. Koloa White Rum
  • 15 Cilantro Leaves
  • Soda Water

Instructions

Prepare Charred Poblano Simple Syrup.

  • Char fresh poblano chili over open flame until blistered.
  • Allow to cool then peel charred skin, remove seeds and ribs.
  • In a medium pot, combine equal parts sugar and water to dissolve sugar.
  • Add charred poblano chili to the pot.

Prepare Cocktail.

  • Muddle all ingredients except Koloa White Rum.
  • Add ice and Koloa White Rum, shake to mix, and chill.
  • Strain through a fine-mesh strainer into a Collins glass.
  • Top off with soda water and garnish with fresh cilantro leaves.

Avocado Milk

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AVOCADO MILK

Recipe Adapted from Michelle T.M. Lee
Photography by Mieko Horikoshi
Course: Drinks

Equipment

  • Blender

Ingredients

  • 1-2 Ripe Avocados ( We Prefer Hawaiian Haas Variety )
  • 3 Cups Ice Cold Rice Milk
  • 1 tsp. Fine Sugar

Instructions

  • Chill and half the avocado, peel and remove the seed.
  • Place the avocado, rice milk and sugar in a blender and blend until smooth.
  • Pour in a chilled glass, garnish if desired and serve.

Notes

The recipe calls for rice milk that was already sweetened. We also tested this recipe with skim milk, whole milk and coconut milk. We preferred rice milk and felt 1 teaspoon of sugar was good for our taste. You need the sweet to balance out the fat from the avocado. Always adjust the recipe to suit your own taste.

HAWAI’I HOME GARDENS: GROWING VEGETABLES IN THE SUBTROPICS USING HOLISTIC METHODS

Written By Evan Ryan & Lehua Vander Velde
Format: Softcover
Size: 10 x 8 in
Pages: 168
ISBN: 9780692825242

Maui farmer and educator Evan Ryan has teamed up with Lehua Vander Velde, an avid home gardener of 20 years, to launch a new resource book, Hawaii Home Gardens.  This book is a comprehensive step-by-step guide to a successful home vegetable gar-dening experience.

This book is something really valuable for the Ha-waiian community that includes detailed informa-tion alongside 70 color photographs and another 30 hand drawings.

The book provides insight into design, implementa-tion, and care, focusing on the challenges of grow-ing food in the unique microclimates of Hawai‘i.

Implementing the strategies shared in Hawai‘i Home Gardens will save you time and money. This valuable resource will also inspire you to get out and grow! It will build confidence in home garden-ers, both new and experienced, as well as landscape professionals, and beginning farmers.

THE WILDCRAFTED COCKTAIL

Written By Ellen Zachos
Format: Hardback
Size: 6.5 x 8.5 inch
Pages: 240
ISBN: 9781612127422

Meet the natural lovechild of the popular lo-cal-foods movement and craft cocktail scene. It’s here to show you just how easy it is to make de-licious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging ex-pert Ellen Zachos gets the party started with reci-pes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You’ll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don’t Sass Me, and Tree-tini.

Black Garlic

 

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BLACK GARLIC

Written by Dania Novack Katz
Black garlic is not a unique variety of garlic in-and-of-itself, but rather a preparation of garlic achieved through very gradual caramelization. First used as a specialty ingredient in Chinese cuisine, it is made by gently heating whole bulbs of garlic at a low temperature over the course of several weeks. The resulting taste is sweet and syrupy like balsamic vinegar. Black garlic’s popularity has spread, becoming a sought-after ingredient in the world of high-end cuisine.
Course: Condiment
Author: Dania Novack Katz

Equipment

  • Rice Cooker

Ingredients

  • Whole Bulbs of Raw Garlic
  • 2-4 Tbsp. Beer

Instructions

  • Remove any dirt or soil from garlic as well as any loose paper skin.
  • Spoon 2-4 tablespoons of beer over the top of the garlic.
  • Place the garlic in a rice cooker with a snug lid, set to warm for 12-14 days. Remove the lid once a day to check on the progress and to allow steam to escape.
  • At the end of 12-14 days, the garlic should be completely black in color.

Letter of Aloha

As you read this issue, I hope you are sitting down, relaxing and taking a pause from your busy day to reflect on the first day of fall. The summer heat has been turned down just a touch and, with the season of gratitude and celebration upon us, we start yearning to spend time with ‘Ohana.

The view from my home has changed and it has taken me a while to get settled. Long gone are the ocean views from a house worn down by years of damaging salt and wind. Now, the view has been transformed to a vibrant taro patch, sky-high banana trees and absolutely breathtaking mountain views. Cool and quiet nights round off the feeling of a new home.

Thinking about this new issue – a feeling of curiosity and admiration for all things libation come to mind; several unique drink recipes await your exploration within these pages. But apart from beverages, we also include a loving study of one of Hawaii’s most favored year-round crops: avocados. Then we decided to share our Statewide Farm Guide, because we know there are many readers out there looking for new, local-centric adventures with family and friends.

Whatever your love, may we please ask you – if you love edible Hawaiian Islands please become a subscriber. If you subscribe you’re guaranteed to get your copy first before the issue hits the stands, delivered right to your computer or mailbox. And if you get a subscription for a friend as a gift you will be twice loved, and thanked.

Read local. Buy local. Support local.

With aloha,
Dania Novack-Katz
Publisher / Editor