« June 2009 | Main | August 2009 »
With the hot summer weather and an abundance of mangos this is a great evening cooler.
Muddle 1/4 cup mint (I used a Mojito variety of mint with very large leaves) with 1 lime cut up. Add 1 tablespoon agave syrup and 2 tablespoons mango puree and stir. Add white rum (I will leave the amount up to you) and top with seltzer water. Garnish with lime.
Of course this can be made “virgin”
Sip and enjoy with Chorizo Potstickers
From my tree.
When I saw this month's movie I knew, I had to contribute to this month's Dinner and A Movie because I was named after Holly Golightly. To me the movie gave me dreams going to New York. When I finally did on a layover on my way back from Morocco, I put on my black sheath, size 6 (last time I ever wore a 6) Benetton dress and hit the city. It was great.
I am making a Breakfast Pizza for this months dinner.
Breakfast Pizza
1 Individual pizza dough
3 tablespoons pizza sauce
2 Pieces bacon, cooked until crispy, and broken
up.
1/2 Cup shredded mozzarella cheese
1 Egg
Green Onion sliced for garnish
Pre heat oven to 500. Spread sauce over dough. Sprinkle cheese over and spread over the bacon. Cook egg sunny side up until just set and slide it on the pizza. Using a peel slide dough on pizza stone. Cook until bottom is brown about 16 minutes. Sprinkle green onions over.
Great day at the farm fair at Bishop Musuem.
Egg producers showed the kids how egg size is determined.
Then they play a word game with the eggs (the eggs had letters on them)
Naked Cow Dairy sampled their Feta Cheese
This poster shows the taro production decline. I am working on a story about this.
A taro root, this is what the Hawaiian food staple poi is made of.
4 H livestock. BTW the pig is sleeping.
Beautiful torch ginger.
More ginger.
Mats were provided to sit on the grass and enjoy the fair.
The petting zoo.
Several years ago I tore a recipe out of a magazine for cherry tomatoes macerated in vodka. I always wanted to make it for a catering job but never did because of the tedious task of peeling the tomatoes. I have long lost the recipe. This year I seem to have a lot of cherry tomatoes in the garden from some rogue plants and I decide to try to make this tomato and vodka salad.
This salad would be great for brunch or a hot summer afternoon.
Cherry Tomato and Vodka Salad
serves 8
2 pints cherry tomatoes
2 cups vodka
Coarse grain sea salt (I used Hanepepe Alae
from our friend's salt bed)
Fresh basil, jullienned
Put a pot of water to boil. Cut a X on the bottom of the tomato. Do not cut too deep, just cut the skin. Place in boiling water for 15 seconds, drain and place in an ice bath. Peel skin off. Place in container with vodka and basil. Macerate for 3 - 10 hours. Drain (vodka can be used for Bloody Marys) Place tomatoes in individual glasses and top with sea salt.
This would also be excellent with some Buratta Cheese
The winner of Cooking with Les Dames d'Escoffier and the Hawai'i Farmers Market Cookbook is............
Marian's books will be in the mail shortly.
This weekend I was honored to be a judge at the Mangoes at the Moana mango recipe contest. This event was hosted at the historic Moana Hotel on Waikiki Beach.
There were about 28 entries and they were split in to two categories breads/cakes and chutneys/pickles/other. Here are some of the entries
Mango Bread - isn't it nice how the strips of mango are peeking out?
Third place winner, isn't this a great presentation.
Classic mango chutney, second place winner.
Interesting chile mango cake. Recipe was called "Hot Mango Love"
Carrots? No pickled mango, flavored with Ling Hing Mui (dried plum).
Just some of the many varieties of mango.
Chef Chai displays a very large mango.
The recipes should be posted on Share Your Table soon.
