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Being any kind of Gourmet, “Weekend” or otherwise, can be difficult when you don’t have a great kitchen to cook in. In my opinion, you need not have a Wolf stove, refrigerated drawers or beautiful aesthetics, but at least you need the basic functionality. Unfortunately, my kitchen has had next to none of that since we moved to our new house last year!
 I have cabinets where the openings are not wide enough to insert my cookware. My refrigerator does not fit in its cabinet sticks out into the entry from the family room. I don’t have enough counter space and my dishwasher is in a very inconvenient location. There is no kitchen seating and the “bar counter” has no ledge. I even have a top-load washer and dryer in my kitchen, which is competing for both my time and space.
All that is about the change. My husband and I are now embarking on a journey into home remodeling. I am a little nervous because we don’t really have the experience, but he assures me that it will all work out.
We have one other problem too — lack of serious funds to finance the remodel. We can spend on a few things, but we are going to have to make due with the existing cabinets. Luckily, we already have new or newer appliances, which include a gas stovetop. It is not ALL that bad. We are going to get a new sink, flooring and rely mainly on paint and reorganization for the rest.
 The major changes are mainly going to be low cost ones that will improve the usabilty of the space:
(1) Open up and remove the single wall (tongue and groove) between the kitchen and family room
(2) Rearrange the cabinets/island to include seating, as well as work space
(3) Add a pot rack for more storage
(4) Remove doors and center stiles from several cabinets to create open shelving, so I can reach and store my cookware. Add extra shelves to some cabinets.
(5) Move dishwasher and refrigerator to create better use of space. Remove clothes washer and dryer from the kitchen, and reinstall into carport area.
(6) The last step in the process will be installation of some new lighting. This is bound to be a more pricey piece, between the rewiring and the fixtures themselved — but still very necessary. Our lighting is terrible right now! We will plan it now, but complete it later.
I apologize in advance for the likelihood of fewer than normal posts during this process. Stay tuned for progress… ~ Aloha
Last Saturday afternoon we went in search of island-fresh eggs. I was inspired by Ann Marie’s Cheese Slave Blog singing the praises of Pastured Eggs. The closest source I could find for fresh eggs was a place in nearby Waimanalo, Olomana Gardens. It was too much of a coincidence that this farm had been recommended to me twice in one month, for two very different reasons, so I had to make a visit.
After taking a long windey road toward the Ko’olaus we turned left at the Red Tractor to our destination. Passing a lot of junky looking apparatus and nearing some buildings, we finally parked. This is a place to wear lots of clothes, or bug repellant, if you use that sort of thing. Mosquitos were everywhere!
 Olomana Gardens is owned by Glenn Martinez, a friendly and eclectic sort of fellow, who seems to be as fond of his toys (motorcycles, boats, etc.) as he is of his farm and animals. He is a Member of the Hawaii Organic Farmers Association and, according to his website:
“Olomana Gardens is dedicated to serving the local community as an informal, old-style, Hawaiian, tropical garden that is a model for modern, sustainable agriculture. [They] have a diverse population of two horses, a hundred plus birds (chickens, ducks, turkeys, geese), goats, a rabbit, and thousands upon thousands of composting worms which turn organic waste & manures into natural fertilizer. [They] have natural, spring-fed koi and aquaculture ponds which are also home to bull frogs and turtles. [They] grow organic fruit and vegetables and offer for sale natural chicken and duck eggs, selected exotic chicken pets, composting and tiller worms, worm compost, selected organic plants and produce, and organic pallet gardens for delivery (the all-in-one pallet gardens are perfect for budding farmers with limited space or those who want only organic produce). Agriculture workshops and school tours featuring our agricultural activities are a regular feature. ”
 So we let the kids run around the gardens like wild maniacs for a while, while conversing with Glenn, and then picked up several dozen eggs at $6 a dozen. Not bad. He told us that they have fresh organic produce and it sells out completely, daily. I plan to head over there early in the morning next time. I am also particularly interested in the POGs or Pallet Organic Gardens. These are a raised bed mini-farm that they will deliver to your home for residential organic food production. Cool, so long as I could remember to keep it watered!
Olomana Gardens. 41-1140 Waikupanaha St., Waimanalo, HI 808-259-5223.
 Other than the Mokulua Islands off of Lanikai Beach, there is probably no more prolific spot in Kailua than the Kalapawai Market. Located on South Kalaheo Avenue, and a short hop from Kailua Beach and Beach Park, the Kalapawai Market has been serving patrons since 1932. It’s owner, Don Dymond, has definitely done the market & deli concept right, making this convenience stop one frequented by both tourists and locals, for many years.
 In 2007, Dymond opened his sister business, the Kalapawai Cafe. A deli and restuarant, the Kalapwai Cafe is located in the heart of Kailua Town, just off the main drag from the Pali Highway. In the former site of a used car lot, you will recognize the signature evergreen paint, red roof and white trim of the plantation-style building. The Kalapawai Cafe’s deli case is choc full of delicious looking, gourmet dishes, many of which would make even Ina Garten’s mouth water. Sandwiches and fresh pizzas are a speciality. They make espresso & coffee, and serve several breakfast items, made to order, such as bagels with lox or hummus, and breakfast burritos, with Andy’s Salsa. After 5pm, the cafe starts its sit-down service, with a pretty darn good menu & wine list. The restaurant favors local produce and uses the freshest ingredients possible. I’ve eaten there several times now, and will continue to go back and try new things.
If appetizers are your thing, they have a few simple items like Bruschetta with toppings such as salmon and tomatoes, and pitas with spreads: Tuscan White Bean, Hummus, and Lemon-Artichoke Pesto ($9). Bacon-Wrapped Figs are also a yummy-sounding delight, which I have not yet sampled. Pair one or two of these treats with a flight of wine, 3 samples in tasting-size portions, $10, for a relaxing pau hana.
Last night, I had the special: Braised Beef Brisket in a Port Wine-Prune Reduction, served with Tuscan Broccoli and Polenta ($25). The sauce on the meat was very good, but I should have known better than to order an inferior cut of meat. This dish would have been perfection had it been made will the fall-apart goodness of shortribs, rather than slightly chewy brisket. In any event, the taste of the entire dish was superb. The broccoli was wonderfully sauteed in olive oil, with garlic, raisins and pine nuts. And the rich and creamy polenta was a great complement to brisket’s savory juices and sauce.
My companion had the Harris Ranch Pupu Steak, Over Greens and Hau’ula Aparagus, with Gorgonzola Dressing ($18). This was delicious, as well. The sliced steak over the bed of greens and grilled local asparagus, was cooked just right — though the meat, each time I’ve had this dish, has been slightly overseasoned with salt. Chopped tomatoes and a light, milky cheese dressing over top, made the overall combination of ingredients taste fresh and lovely.
My “favorite ever” dish there was a special: Grilled Opakapaka (Pink Snapper) Over a Spicy Sausage Stuffing, and Topped with Shrimp, with a Red Pepper and Pesto Drizzle. This was so different and so delicious. I haven’t seen them offer this again, but would order it in a flash.
Grilled Opakapaka Special
The ambiance of the cafe is a bit, well, rustic, which adds to the Cafe’s appeal. Just don’t sit right in front of the Deli case on a warm day, as it tends to emit a quite hot exhaust, making this seating uncomfortable at times. And the kitchen needs some better form of ventilation for its smoke, for sure. I hope some of these things will improve over time. Service is always friendly and adequate.
While the Kalapawai Cafe has a very casual setting, it has the most original and inspired food in Kailua. I can only hope that it will continue to provide fresh local ingredients and improve upon food quality. This is what will make this establishment stand out from places like the Formaggio Grill which, though it has a chic ambiance & good wine list, is both overly expensive & mediocre as to the food. Kalapawai Cafe & Deli. 750 Kailua Road Kailua, HI 808-262-3354.
Yippee! Recently booked my flight to San Francisco. Going there with my son to meet up with my husband who is deployed and on a two week leave from Iraq. It will be so wonderful to see him! We are meeting on the mainland to have a nice vacation together and see long-time friends from the years when I lived in San Francisco. Has it really been 5 years since I left? Besides my friends, who can only be described as the best of the best, what do I miss?
HMM, Golden Gate Bridge, Victorian & Edwardian Architecture, Exploring Antique Shops … AND OF COURSE,THE RESTAURANTS!!!
I have already started making my list of where we will eat, and I’ll provide actual reviews while I am there. This is a list of my Top 10, in no particular order. Not all necessarily gourmet cuisine – but tried and true favorites. I’ve included a little of this and a little of that, in various neighborhoods and at a few different price points. I hope they are all still as good as I remember, but I am probably safe because, in San Francisco, if you are not really good, you don’t last long.
1. Restaurant LuLu - SOMA (Rustic Italian, great wine list) I worked up the street from here and used to pass it when I walked to and from work. Love the fact that you can get tasting size portions of a huge list of great wines. Food is consistent and comforting. Rotisserie oven. Family-style place, good for groups. Makes me want to venture out into the Tuscan Sun.
2. B44 – Belden Lane, Financial District (Spanish Food) Great, lively downtown location and delicious authentic food. I prefer the Tapas to the entrees, here. Ole!
3. Aqua – Financial District (High-end Seafood). I always liked to go there without a reservation and sit at the bar counter. Less stuffy that way. Mussel souffle, tuna tartare, warm goat cheese salad – mmmm.
4. Gary Danko - Fisherman’s Wharf (High-end, high-end). Another counter sitting place, if no reservation. Amazing food, expensive – for the most special of occasions – like seeing my husband again, and celebrating a year of missed birthdays, anniversarys and Valentines – This place rocks!
5. Delfina - Mission District (Italian) Local favorite. Delicisoso! Crowded, but worth it.
6. Cha-Cha-Cha - Haight Ashbury & Mission (Carribean) Fun and friendly. An old favorite, I think I have been there 100 times. The Warm Spinach Salad is to die for!
7. Betelnut – Cow Hollow (Asian) Trendy and fun, in a great walking neighborhood full of shops, cafes & nightspots. YUM for the Chicken Lettuce Cups & Thai Bloody Mary’s.
8. Puerto Allegre – Mission District (Mexican) Great for Breakfast, in particular. Inexpensive.
9. Limon – Mission District (Peruvian/Nuevo Latino Cuisine) I used to live in an artist’s live/work loft literally around the corner from the original location of this place, when it first opened. Glad to see people noticed how great they are. Delicious fish dishes and ceviche.
10. Maya – SOMA (Upscale Mexican) – Great tacos to go at lunchtime. They make authentic red chile and homemade corn tortillas. Awesome Happy Hour for margaritas and complimentary Botanas.
NEW TO TRY:
Chapeau (used to be a great restuarant called Clementine) – Clement Street/Lake/Richmond (French) – Would have been on my list as the old place, but not sure about the new restaurant yet.
A-16 - Marina Dist. (Wood-fired Pizzas/Wine Bar, Southern Italian) – Sounds so good! Going to check with my friend, Priya (still a city dweller) for more ideas on the new ones. Hope we can fit them all in!
Aloha!
Wasn’t I just saying that beef was enjoying a new renaissance? Particularly, here on the islands, where McDonald’s sausage patties & SPAM are considered by some locals to be gourmet delights. Well, that was an understatement. Apparently, all red fatty meats are in vogue – as evidenced by the hot, new & much blogged recipe, The Bacon Explosion. Watch out for heart attacks! Or maybe not, did you see recently, on Oprah, where David Zinczenko, the editor-in-chief of Men’s Health magazine and author of the book Eat This Not That for Kids said that regular bacon is a healthier alternative to turkey bacon? No? Well, I digress.
 The Bacon Explosion is one of the most decadent things I have seen since the Turducken. (See below.) The Bacon Explosion is a recipe made famous by a team of Kansas City BBQ experts called Burnt Finger BBQ. An interesting-looking meatloaf-type dish, it consists of strips of bacon tightly woven into a square mat, which is seasoned and then rolled around a filling of ground Italian sausage and cooked bacon pieces. The 4 pound loaf is then transferred to a backyard smoker, and cooked for 2-3 hours, slathered in BBQ sauce. It is said to contain at least 5,000 calories and 500 grams of fat. This is a link to the original recipe.
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
I don’t think we have yet seen the full height of popularity possible in the islands for The Bacon Explosion dish. Once this catches on, I think it will remain as a local favorite.
The Turducken uses the same concept as The Bacon Explosion, but is made with fowl. Made popular in the 1980’s, “Turduckens” as they are called in the US, are seen most often in the Deep South and are usually cooked at Thanksgiving.
 To make a Turducken, you start with a small deboned chicken and stuff it inside a deboned duck, which is then stuffed inside a partially de-boned turkey. TUR-DUCK-EN. Pretty clever. The inside of the chicken and any other remaining cavities can then be stuffed with a breadcrumb, vegetable or sausage stuffing. Turduckens have been commercially produced since 1985, by a specialty meats company in Louisiana.
Though relatively new in the US, “multi-bird” roasts have been around for a while. In fact, one royal feast in early 19th century France is said to have served a multi-bird roast (called a Rôti Sans Pareil, or “roast without equal”) including 17nested birds, with the tiniest one stuffed by a single olive! Oh my! And Bon Appétit!
 This weekend, I spent some time in Waikiki and one of the highlights of the trip was supposed to have been dinner at RUMFIRE at the Sheraton Waikiki. Prior to opening, RumFire was touted as the newest and most exciting place for delicious food in a long time. They stole the Executive Sous Chef Colin Hazama from the Kahala Hotel and promised sizzling & spicy cuisine amidst a casual fire-inspired environment. I am not sure what I expected of the menu – the name would seem to indicate a mix of fire-grilled fare and spicy hot dishes, and they did have some of that. But I was looking for something, somewhat more comforting, like a good piece of meat, sipping a rum drink in front of the warm glow of a fire. Maybe I am just an old foodie-duddy.
What I found was disappointing. The main disappointment was the service. Once seated, around 9pm, I sat for over a half hour before being even provided water or asked if I wanted a drink. And that was only after I got up walked inside the restaurant and flagged down a waiter for another section. Also, it was a Saturday and the place was LOUD. Very Loud, DJ -Techno Music Loud. RumFire is more of a trendy watering hole (albeit with pretty good food), than a great restaurant. There were other poor aspects of the service, which I wont go into, but trust me — there are still quite a few kinks to be worked out in the service and management.
The menu is rather small and uninspired, save a few dishes – like the Miso-Sake Butterfish. I ordered this dish and was suprised when it came (another very long half hour later) because it was rather small and had no accompaniments. I suppose it was a little larger than an appetizer-sized portion, but stingy for a $24 entree. And it was not described well on the menu, as the otherwise deliciously prepared fish was totally covered in raw onions – something I would definitely have had them omit, had I known from the menu that they would be there. The onions completely overpowered and ruined the taste of the fish.
I would have liked to see a better selection of grilled meats on the menu, and perhaps some rum-inspired recipes. A “Hot Diggety” Hot Dog is one on the other menu items, if that tells you anything. And being a hotel, they actually have a childrens’ menu, but it is definitely not a place for kids.
 On the other hand, there was nothing stingy about the drinks. Only one of the rum drinks is enough to knock most people out for the night! Which is good, because they too are quite expensive. I had a Rumrunner and would highly recommend it to anyone. The bar apparently has a famous Rum Tower, as well. And the setting is superb – oceanfront on Waikiki and many tables with nice views, during the day. At night, the flames come out. It was a cold night when I was there, so I have to wonder what it will be like in the warmer months, when misters and ceiling fans may be more appropriate. If you do sit outside, just be sure not to sit downwind of the fire pits or torches, or you may get smoked out, like I did.
This bar reminds me of a few in San Francisco, but the theme would work much better there, in the cool foggy weather. But RumFire would never last in SF as a restaurant, because neither the food, nor service is great. RumFire in Waikiki will have to depend mostly on tourists and hipsters that want to enjoy good strong drinks with lots of pretty people. Oh, and you won’t starve, if you are hungry and want to pay the price. Personally, I think the location is just perfect for drinks and appetizers at sunset, before the young and hip crowd arrives and the place turns into more of a night club than a restuarant.
I went through a phase where I rarely ate red meat. Like all things good, beef has been shunned as unhealthy from time to time. I think now that beef is experiencing a rennaissance of sorts. People are remembering how deliciously juicy, savory and satisfying a steak can be. And lean cuts, in particular, can be quite healthy — Beef is high in protien, iron, zinc, selenium and B vitamins.
My strong preference is for natural or organic beef. Tastes better, looks better, smells better, and better for you. Most people do not understand the difference between organic and natural beef. I was a little confused myself, so I checked into this a bit.
To be labeled as “Natural” beef, the USDA has required that the beef is minimally processed with no artificial additives or preservatives. There are no official standards as to how the animals are raised or what they are fed, so they are not necessarily free-range or grass fed. Generally, natural means that the cows have not been given and antibiotics, artifical hormones or steroids.
“Certified Organic” beef means cattle that is raised on land that is certified organic. That means that chemicals (such as pesticides and herbicides) have not been used on the land which has been used for grazing the cows for at least three years. Cows also are not grain-fed and have not been given growth hormones, antibiotics or steroids.
Natural beef is easier to find than organic. Some retailers, such as Whole Foods have implemented their own high standards for acceptable beef and other meat products. In Hawaii, Costco and the Military Base Commissaries are now carrying some organics, but mainly you have to go to health food or natural food specialty stores to find a selection of natural or organic meat products. And, with the exception of Whole Foods, most of what you find is frozen.
The farmers’ markets are another resource for free-range, natural and organic products.
On Oahu:
Sunday Farmers’ Market in Mililani
Mililani High School Parking Lot
Sundays8am – Noon
Hawaii Kai Farmers’ Market (produce)
Hawaii Kai Towne Center
Mondays & Saturdays 7:30am – 3:30pm
Waikiki Farmers’ Market (produce, island-style foods)
Waikiki Community Center
Tuesdays & Fridays7am – 1pm
Fort Street Open Market (produce, flowers & plants, arts & crafts)
Tuesdays & Fridays Wilcox Park (in front of Macy’s Downtown) 8am – 2pm
Wednesdays
Pauahi & Fort Street 8am – 2pm
Farmers’ Market in Kailua (produce, flowers, dinner foods)
Thursday Kailua Town Center Parking Garage (behind Long’s)
5pm – 7:30pm
Saturday Farmers’ Market (produce, flowers, breakfast foods)
Kapiolani CC Parking Lot C
Saturdays 7:30am – 11am
He’eia Open Market (produce, flowers & plants, arts & crafts)
46-465 Kamehameha Hwy Kaneohe He’eia State Park
Sundays 9am – 3pm
The best place to go, though expensive, is Whole Foood in Kahala. Another WholeFoods is coming to Kailua in 2110. Hawaii still has a long way to go before natural and organic meat products are readily available.
I went through a phase where I rarely ate red meat. Like all things good, beef has been shunned as unhealthy from time to time. I think now that beef is experiencing a rennaissance of sorts. People are remembering how deliciously juicy, savory and satisfying a steak can be. And lean cuts, in particular, can be quite healthy — Beef is high in protien, iron, zinc, selenium and B vitamins.
My strong preference is for natural or organic beef. Tastes better, looks better, smells better, and better for you. Most people do not understand the difference between organic and natural beef. I was a little confused myself, so I checked into this a bit.
To be labeled as “Natural” beef, the USDA has required that the beef is minimally processed with no artificial additives or preservatives. There are no official standards as to how the animals are raised or what they are fed, so they are not necessarily free-range or grass fed. Generally, natural means that the cows have not been given and antibiotics, artifical hormones or steroids.
“Certified Organic” beef means cattle that is raised on land that is certified organic. That means that chemicals (such as pesticides and herbicides) have not been used on the land which has been used for grazing the cows for at least three years. Cows also are not grain-fed and have not been given growth hormones, antibiotics or steroids.
Natural beef is easier to find than organic. Some retailers, such as Whole Foods have implemented their own high standards for acceptable beef and other meat products. In Hawaii, Costco and the Military Base Commissaries are now carrying some organics, but mainly you have to go to health food or natural food specialty stores to find a selection of natural or organic meat products. And, with the exception of Whole Foods, most of what you find is frozen.
The farmers’ markets are another resource for free-range, natural and organic products.
On Oahu:
Sunday Farmers’ Market in Mililani
Mililani High School Parking Lot
Sundays8am – Noon
Hawaii Kai Farmers’ Market (produce)
Hawaii Kai Towne Center
Mondays & Saturdays 7:30am – 3:30pm
Waikiki Farmers’ Market (produce, island-style foods)
Waikiki Community Center
Tuesdays & Fridays7am – 1pm
Fort Street Open Market (produce, flowers & plants, arts & crafts)
Tuesdays & Fridays Wilcox Park (in front of Macy’s Downtown) 8am – 2pm
Wednesdays
Pauahi & Fort Street 8am – 2pm
Farmers’ Market in Kailua (produce, flowers, dinner foods)
Thursday Kailua Town Center Parking Garage (behind Long’s)
5pm – 7:30pm
Saturday Farmers’ Market (produce, flowers, breakfast foods)
Kapiolani CC Parking Lot C
Saturdays 7:30am – 11am
He’eia Open Market (produce, flowers & plants, arts & crafts)
46-465 Kamehameha Hwy Kaneohe He’eia State Park
Sundays 9am – 3pm
The best place to go, though expensive, is Whole Foood in Kahala. Another WholeFoods is coming to Kailua in 2110. Hawaii still has a long way to go before natural and organic meat products are readily available.
This last week has been a challenge. A gas pipe broke in my garage and, as result, we have been without gas for about 5 days now. Needless to say, this is an inconvenience — having no hot water, oven, stove or clothes dryer.
Cold showers have been a bear. And I had to temporarily give up my Bialetti, stove-top espresso maker. But the microwave is now my friend. Did you know they actually sell instant 100% Kona Coffee? It is pretty good in a pinch. The one I found is made by Honolulu-based Mulvadi. It’s products are distributed in Hawaii, California and Nevada and internationally, right now, and are available online. Just microwave the water and add a few teaspoons – not too shabby for instant. Of course, the French Press (with microwaved water) and regular coffee maker were also available, and are a bit better options.
The food bar at Whole Foods Market has also become a new favorite this week, as the brand new Kahala location of the mainland grocer is very near my office. They make some fabulous hummus — extra garlicky, and great Indian food, as well. I dare say, this store has the largest food and salad bar I have even seen in a grocery store, and is a little more healthy than the usual take-out.
With no gas in the house, I even pulled out the outdoor gas grill, which had gone unused since my husband was deployed in September. Grilling has been his domain since we were married, but I guess, it is time I reinstated the grill into my own repetoire. After all, Neil still has 9 more months in Iraq.
So, with the grill, dinner tonight will actually be a little better tonight that I had previously imagined — grilled Natural Filet Mignon, Microwave Steamed Baby Haricot-Verts With Melted Mutter and Sliced Almonds, Grilled Garlic Toast and Strawberries stuffed with Double-Creme Cheese for dessert. Yum, even my 4 year old will eat this!
The lack of gas has been inconvenient, but had also forced me to try a few new things and break out of my weekday routine. I was able to recover some some under-utilized cooking skills and ideas, and to rediscover new uses for a much maligned, but still very useful, convenient and time-saving cooking tool – the microwave!
 Yesterday, I had the privilege of a sneak preview of the renovations at the famed Pink Palace of the Pacific - the Royal Hawaiian Hotel on Waikiki Beach. For those of you who don’t know the Royal, it is one of the oldest and most prolific hotels in Hawaii. Built in 1927, in the Spanish & Art-deco styles, it is currently undergoing a much-needed facelift, coordinated by the esteemed West Coast design firm, Philpotts & Associates. The grand re-opening is scheduled for January 20, 2009 and appears to be on-track. Design changes include room renovations and reconfigurations of the check-in area, entry pathways/drives, and the main ballroom, The Monarch Room. A more updated color scheme and new lighting, paint, rugs and furniture are all prominent changes. Fortuntely, they has the good sense to keep the art deco stenciling on the ceiling in the main hall and most of the historic detail.
 The Royal is the site of a fundraiser I am co-chairing at the end of January, helping to open the hotel, and closely following Hawaii’s Grand Inagural Ball in honor of President-Elect Obama on opening night. I was invited to the hotel for a preview of the site and tasting of the delectable meal our guests will savor that evening. The theme of our event involves musical entertainment in the Hapa Haole style by award-winning Paul Shimomoto (think 40′s crooner – Hawaiian music & hula) and ali’i (royalty) luau-themed food and decor. Of course, at $150 a plate, we didn’t want a traditional luau buffet, featuring kalua pork, white rice and mac salad, so requested something more upscale and plated.
Here is the menu Chef Alfred Cabacungan created for the guests of our Ali’i Style Luau:
First Course: Salad of Local Greens and Lomi-Lomi Salmon with Guava and Taro Rolls
FOOD NOTE: Lomi Salmon is named after the Hawaiian word for massage: “Lomi-lomi,” meaning “loving hands. It is the Hawaiian version of Pico de Gallo — diced tomatoes & onions and/or green onions, tossed with salt and sugar cured salmon, also diced. The salt and sugar are massaged into the fish, in the curing process. It is served cold and is a traditional accompaniment to luau food.
 Entree: Macadmaia-crusted Mahi-Mahi topped with Hamakua Mushroom Sauce, teamed with Chicken and Pork Lau-Lau with Pineapple Lomi Salsa, Fresh Spring Vegetables & Roasted, Sliced Sweet Potato.
FOOD NOTE: Lau-lau is another traditional Hawaiian luau food. Lau-lau is usually made by combining butterfish with chicken and/or pork, and wrapping in taro leaves, sort of like a Mexican tamale. It can be steamed or wrapped in banana leaves and cooked in a undergound oven, called an emu.
Dessert: Royal Hawaiian Signature Chocolate Ganache Cake with Creme Anglaise, Vanilla-Bean Ice Cream on a Butter Cookie and Macadamia Brittle, Gold Leaf and Berry Garnish.
We asked for a few minor changes, but overall, were very happy with what the Royal Hawaiian prepared for us — Luau food elegantly presented and fit for a king!
I don’t know about you, but I wake up hungry in the morning. And I really am not a big breakfast person. Sure, eggs and toast are fine, even enjoyable. But my palatte usually craves something more substantial and more savory than a sweet roll and coffee. And have you read the ingredients list on the side of most breakfast cereals and frozen waffles? No thanks!
My favorite is to have leftovers from the night before – reheated is best, and doesn’t take long to cook. The flavors have had overnight to fully develop. Yesterday I had rigatoni alfredo, though admittedly the sauce separated at bit when reheated – but the taste was the same… And then, last night’s salmon served-with was a bit dry. Ok, well, sometimes leftovers are not as good the next day.
Which gives me an idea — Why not make dinner food for breakfast more of a regular thing? For health reasons, breakfast is supposed to be the biggest meal of the day, anyway, and dinner light. So why not switch out breakfast and dinner? What a great way to add more vegetables to your daily menu, as well! But mornings are rushed. Need something quick and easy.
I think a casserole would be a nice idea. Could be prepared in advance, when you have more time, and then reheated like quiche. I will work on a few recipes and keep you posted. Any ideas or great breakfast (dinner) casserole recipes? please let me know. Aloha!
UPDATE: Here is one idea from my friend Ann Marie (Cheese Slave) – Egg, Bacon. Cheese Muffins Made with Coconut Flour.
http://www.cheeseslave.com/2009/01/06/low-carb-bacon-egg-cheese-muffins/
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I have cabinets where the openings are not wide enough to insert my cookware. My refrigerator does not fit in its cabinet sticks out into the entry from the family room. I don’t have enough counter space and my dishwasher is in a very inconvenient location. There is no kitchen seating and the “bar counter” has no ledge. I even have a top-load washer and dryer in my kitchen, which is competing for both my time and space.
The major changes are mainly going to be low cost ones that will improve the usabilty of the space:
