Wednesday, July 28, 2010

Shrimp Habachi Salad Kauai, HI

~ Hibachi Shrimp Salad Recipe
Hibachi Shrimp Salad with a Barbeque Guava Glaze

This is an easy Pupu to assemble and fun to serve for a cocktail party. Everyone has a favorite barbeque sauce in their pantry, don’t hesitate to use it for this recipe.
Makes 4 Servings

1 cup barbeque Sauce, bottled
½ cup guava jam
4 tablespoons Teriyaki Sauce
1 pound jumbo shrimp, peeled and deveined (16-20 size)

5 cups mixed local greens, lolla rossa, red oak, mizuna and tai soi- washed and well dried
society garlic flowers for garnish
Macadamia Nut Vinaigrette, see recipe below

Combine the barbeque sauce, guava jam and teriyaki sauce in a medium bowl. Whisk to combine. Add shrimp and marinate in the barbeque, guava sauce overnight or 4 hours.

Remove shrimp from the marinade and light the grill. When hot, sear the shrimp on all sides for about 5-6 minutes total depending on the hotness of the grill. Do not over -cook or the shrimp will be rubbery.

Combine all of the salad ingredients including the society garlic flowers in a large salad bowl. Lightly toss with enough vinaigrette to coat the leaves. Divide the greens among four salad plates and top with the grilled shrimp.

Macadamia Nut Vinaigrette

¼ cup lemon juice
2 tablespoons shallot, minced
1 tablespoon Rice vinegar, seasoned
1 teaspoon salt
freshly black pepper to taste
1 tablespoon parsley, minced
2 cups or less Macadamia nut oil, or any flavored oil

Whisk all the ingredients together, except for the oil. Slowly whisk in the Macadamia nut oil until well combined. Adjust the seasoning as needed.

Shrimp on Foodista

Edible Summer Flowers

~Tomato Arugula Tart Recipe

Tomato Arugula Pupu Tarts
Makes 10 tarts

2 refrigerated prepared pie crust, cut into 10-3inch discs
8 ounces Puna goat cheese, at room temperature
4 tablespoons basil, chopped
2 tabelspoons thyme leaves, de-stemmed and minced
3 tablespoons Macadamia nut oil
1 pint tomatoes (such as cherry, pear or heirloom) cut in half
1 cup arugula flowers or nasturtiums, cilantro flowers and kale flowers for garnish

Preheat oven to 400F.
Bring pie crusts to room temperature. Gently unroll the crusts on a lightly floured board. Cut into
10-3 inch discs with a cookie cutter and place on a lightly greased baking sheet. Prick each disc
well with a fork and bake 10-12 minutes until lightly browned. When done, remove the pan from
oven and let cool completely on a cookie rack.
Place goat cheese, basil, thyme and oil in a small bowl and stir well with a spatula to combine the ingredients. Divide the goat cheese mixture among the baked shells, lightly spreading the mixture with a spatula, being careful not to break them. Press the halved tomatoes into the goat cheese and garnish each with the arugula flowers or any edible flowers.

The Garden of Eating

By Dahlia Haas
Photography and Food Styling by Dahlia Haas and Nurit Aeina

Around this time last year, my vegetable garden morphed into a crazy display of vegetables and herbs gone wild. Almost everything I planted in early spring and late winter burst into flower and seed. Waist high arugula, topped with bushy pale white flowers grew with abandon. Broccoli plants, hid under pillows of sweet yellow broccoli flowers. Towering tumbleweeds of flowering cilantro marked the corners my garden making a natural fence.

This year, I have a new attitude. I’m creating summery recipes with the micro flowers sprouting from the culinary herbs and vegetables. The Hibachi Shrimp Salad, redolent of guava and mild garlic is startlingly beautiful garnished with sprigs of lavender society garlic. In fact, toss colorful edible blossoms such as nasturtiums and the flowers from Mexican tarragon and cilantro along with pale blue borage flowers and sunny calendula petals into all your salads. With so many herbs woven through each recipe, the flavors will surprise you. Tomato Arugula Pupu Tarts made with thyme and basil scented Puna goat cheese, topped with local multi-colored small tomatoes and sprinkled with sweet arugula flowers, are as pretty as wedding bouquets.

Like bright pearls, the orange blossom on the citrus trees is the driving force behind Orange Blossom Doughnuts. Drizzled with warm lavender honey they are easy to make using a cream puff dough recipe. This dessert is not complete without a long, tall Caramel Kona Coffee Float. Pass these around at your next party! After all, who doesn’t love fresh homemade doughnuts and a fancy coffee!

Sturdy and abundant the island tropical, heliconia, antherium, orchid and ginger are clearly the kings and queens of the flower kingdom. In my world of food, the tiny buds and edible flowers that show up in my summer garden will not be taken for granted anymore. However small and delicate, these gems have moved up to grace these eye catching recipes.

Sunday, July 11, 2010

A coconut snack recipe

On the road between the Princeville Gym and our house in Kauai is an amazing roadside fruit stand. They sell homegrown fruits and vegetables and fresh island coconuts. Everyday, I stop for an ice cold, freshly cracked coconut. Each one is full of water, rehydrating, cooling and good for your kidney. Forgot the latte, this is my Starbucks, island-style.

Last week, the owner shared a sweet new recipe. After drinking the wonderful coconut water, crack the coconut in half with a hammer. Scoop out the coconut meat place it on a sheet pan. Drizzle with maple syrup and a sprinkle of black lava salt. It takes about 30 minutes at 350F. A yummy snack.
I used to save the coconuts to throw at the screaming roosters in the bushes that wake us up at 5am. One night, a herd of mountain pigs having a party, got a load of coconuts. I was hoping to scare them off. They left...I'm sorry I wasted all those coconuts on them. I could be snacking on my new favorite thing to eat!