Kiyo, Author at My Lilikoi Kitchen - Page 57 of 79My Lilikoi Kitchen

Pork Schnitzel

July 22, 2014

There is something irresistible about crispy fried food. This delicious pork cutlet is no exception. It can be made with chicken breast, pork loin, or better yet, pork tenderloin. Japanese dishes like tonkatsu and chicken katsu are prepared nearly the same way, except this pork schnitzel includes a bit of sour cream mixed in with the egg wash. After making this version, I will never leave out the sour cream again. It adds a richness to the egg mixture which contributes to the wonderful crispy exterior. Scrumptious!

If you prefer to use chicken, pound it into thin cutlets and follow the same procedure.

Season the pork with kosher salt and freshly ground black pepper, dip into the flour mixture followed by the egg and sour cream mixture. Lastly, dip into the panko bread crumb mixture.

Ah! Beautifully breaded pork cutlets.

I found these gorgeous rainbow carrots at Mana Foods in Paia. A light rub of olive oil, homemade whole grain mustard and salt and pepper, the carrots were ready after quickly being roasted in my toaster oven.

Pork Schnitzel

Adapted from Food & Wine Magazine

Serves 4

Ingredients

2 extra-large eggs

1/2 cup sour cream (I used Green Valley lactose free sour cream)

1 cup all-purpose flour

1/2 teaspoon dried dill

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon sweet paprika

1 1/2 cups panko

1 pound pork tenderloin, cut into 4 medallions and pounded 1/4 inch thick

kosher salt and freshly ground black pepper

Preparation

In a shallow bowl, beat eggs with the sour cream. In another shallow bowl, whisk the flour, dill, garlic powder, onion powder, oregano and paprika. Spread the panko in a third shallow bowl.

Season the pork with salt and pepper. Dredge the cutlets in the flour mixture and dip them in the egg mixture. Coat with panko; transfer to a baking sheet.

In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just cooked through and nicely browned, about 4 minutes total. Transfer to a paper towel lined plate. Repeat with the remaining cutlets.

Serve cutlets with capers, fresh lemon wedges and a side of roasted carrots and potatoes.

Japanese, Recipes, Salad, Vegan, Vegetarian, Veggies

Sesame-Miso Vinaigrette

July 14, 2014

The January 2014 issue of Bon Appétit included a “Food Lover’s Cleanse” article that highlighted a few of their favorite recipes to “help you balance the excesses of the holiday season.” Well, now that it’s July, those days are long gone. I’m not on a cleansing diet (though I can always use help “balancing excess!”). I was intrigued by one of the recipes: Sesame-Miso Vinaigrette. I am particularly fond of roasted sesame seeds and miso, whether it be white, yellow, or red.

The vinaigrette is especially delicious on a salad with crunchy butter or iceberg lettuce, cucumbers and sugar snap peas.

Sesame-Miso Vinaigrette

Adapted from Bon Appetit

Makes about 2/3 cup

Ingredients

1 red Fresno chile, with seeds, finely chopped

3 tablespoons canola oil

2 tablespoons fresh lime juice

2 tablespoons white miso

1 tablespoon soy sauce

1 tablespoons unseasoned rice vinegar

1 teaspoon toasted sesame oil

1 teaspoons toasted sesame seeds

1/2 teaspoon grated peeled ginger

Preparation

Whisk all ingredients in a small bowl. Vinaigrette can be made 3 days ahead. Cover and chill before serving.

Fruit, Recipes, Vegan, Vegetarian

Pickled Mango

July 8, 2014

Many of the world’s cultures have their own version of pickled mango. In India they often use chiles, fenugreek and mustard seeds for a spicy pickled mango side dish. Vietnamese- style pickled mango may include Thai chiles. Here in Hawaii we make a brine of vinegar, sugar and salt and sometimes dried plums are added.

A few weeks ago strong trade winds knocked off a number of our White Pirie and Rapoza mangoes. This could have been a tragedy, given how tasty these mangoes are when perfectly ripe. So bucket in hand, I gathered up the fallen green mangoes and made a small batch of pickled mango. All of my Maui friends love pickled mango!

The seed of this green Rapoza mango is small and soft which makes it very easy to cut the mango into slices. This particular mango is all fruit and little seed.

Adding dried plums to the pickled mango is not essential however I usually include them. They soak up all the tasty brine and add that extra “umami” flavor we all love.

Pickled Mango

Makes about 11 cups

Ingredients

6 – 7 pounds green mangoes

2 1/2 cups white vinegar

3 cups filtered water

2 1/2 cups sugar

3 tablespoons Hawaiian salt or kosher salt

1/2 – 1 teaspoon li hing mui powder (optional)

20 li hing mui plum seed or dried seedless plums (optional)

Preparation

Combine vinegar, water, sugar, and Hawaiian salt in a 3-quart pot. Bring to a simmer, stirring until the sugar and salt are fully dissolved. If using li hing mui powder, add it now and stir to combine. Remove from the heat and let mixture cool to room temperature.

Peel mangoes and cut fruit away from the seed. Slice into strips about 1/3-inch thick. Place cut mangoes in a large bowl. Add enough liquid to cover the mangoes. Give it a stir, add dried plums/li hing mui if using. Cover the bowl and refrigerate overnight, stirring occasionally. The pickled mango tastes best after it has marinated for a few days in the delicious sweet-tart brine. Pack in individual containers and store in the refrigerator. Give them away as gifts, your friends will be forever grateful.

Dinner, Fish, Fruit, Recipes, Vegan, Vegetarian

Mango Salsa

July 2, 2014

Our mango tree (White Pirie) provides us with the sweetest fruit imaginable. These little, nondescript mangoes are a revelation to those who are not familiar with this particular variety. I have to give credit to my mom who told me how delicious this mango is, and, that I should plant a White Pirie tree in my yard. Now, more than 25 years later, this tree is the crown jewel of our garden.

This is a quick salsa that is particularly good with grilled fish. It goes especially well with Cajun style blackened fish: it’s really the perfect summer meal.

During the summer months when mangoes are in season, there are a number of ways I like to use them. Sorbet, jam, pickled and occasionally a nice mango crisp for dessert. This salsa recipe is one of the most delicious ways to enjoy this fruit.

Mango Salsa

2 generous servings

Ingredients

1 cup diced, sweet mango (ripe but not too soft)

2 tablespoons chopped cilantro

1 tablespoon finely chopped Maui onion

jalapeño to taste (I like to use our nacho jalapeños but feel free to use fresh jalapeños)

juice of 1/2 lime

Preparation

Combine mango, cilantro, onion and jalapeño in a medium bowl. Squeeze lime juice over and toss very gently to combine ingredients. Refrigerate until well chilled. Serve over fresh, grilled fish or chicken.

*Salsa is best made within a couple of hours before serving.

Breakfast, Eggs, Lactose Free, Recipes, Sauces, Vegetarian

Eggs Benedict with Avocado Hollandaise

June 25, 2014

I came across this simple and surprisingly delicious recipe in the February issue of Food and Wine magazine where each month one ingredient is featured in their clever article “Green Market Math.” The four recipes are accompanied by photos of the finished dish along with a short paragraph on how to prepare it. This particular recipe caught my attention because “hollandaise” evokes creamy, luscious, saucy, goodness and this version is dairy free, perfect for those of us who are lactose intolerant. Yet for those of you who have no such restriction, you’ll love this sauce as well.

The avocado and olive oil combination gives this sauce a creamy, rich, flavor and texture. It’s so good, we had this for breakfast two consecutive weekends. Stay away from watery avocados and choose creamy types such as the Green Gold we used here. Hass avocados are a good choice and readily available at most markets.

Making this sauce is very simple. All the ingredients go into one container and are blended up in a minute or two. Though the original recipes calls for using a blender, I prefer to use my immersion blender. The recipe makes a small serving and the immersion blender cup is just the right size and clean up is quick.

Avocado Hollandaise

Food and Wine Magazine

2 – 4 servings (depending on the size of your avocado)

Ingredients

1/2 ripe avocado, chopped

2 teaspoons fresh lemon juice

1/3 cup hot water

2 tablespoons mild flavored olive oil

1/4 teaspoon kosher salt and a few grinds of black pepper

Preparation

In a blender or immersion blender cup, purée the avocado with the lemon juice and hot water until smooth. With the machine on, drizzle in the olive oil until combined. Season with salt and pepper and serve over poached eggs.

Bread, Lactose Free, Recipes, Vegan, Vegetarian

Josey Baker’s Adventure Bread

June 19, 2014

Adventure bread. What a clever name! The moment I read David Lebovitz’ post about Josey Baker’s Adventure bread, chock-full of nuts, seeds, and oats, I knew I had to make it right away.

You might wonder what holds this gluten and flour free, hearty loaf together. The secret binder is psyllium husks. This bread’s allure is hard to explain but you’ll fall in love with it as soon as you try it. Toasted until utterly crunchy and smothered with butter and honey or pure maple syrup, it is the perfect way to start (or end) your day.

There is an abundance of sunflower, pumpkin, and flax seeds, plus 3/4 cups toasted almonds and 2 1/4 cups of rolled oats. I was curious to know how much this loaf weighed. I set the pan on my kitchen scale and found it weighed 3 1/2 pounds! I knew I was in for a real treat when the loaf was baking and the scent of toasted almonds filled the air.

It’s essential to use pure maple syrup. No substitutions!

Josey Baker’s Adventure Bread

One eight-inch loaf pan

From David Lebovitz blog

Ingredients

Dry:

2 1/4 cups (235g) rolled oats

1 cup (160g) sunflower seeds (hulled)

1/2 cup (65g) pumpkin seeds (hulled)

3/4 cup (90g) almonds, toasted and coarsely chopped

3/4 cup (120g) flax seeds

1/3 cup (25g) psyllium husks

3 tablespoons (25g) chia seeds

2 teaspoons (12g) fine sea salt

Wet:

2 tablespoons (40g) pure maple syrup

1/4 cup (55g) olive oil

2 1/2 cups (600g) water

Preparation

Toast the sunflower and pumpkin seeds. Preheat your oven to 350ºF. Spread the seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway during baking. Watch closely so they do not burn. Toast the almonds for about 7 minutes. I used my toaster oven set to 300ºF.

Combine the dry ingredients in a large bowl. Pour in the wet ingredients, and as Josie instructs, “mush up your dough real good with strong hands or a big spoon.” Since this is all the handling your dough will encounter, mix it well. Scoop the dough into your oiled pan and smooth out the top. Place the pan in your refrigerator for at least a few hours, or up to a whole day.

Remove the bread from the refrigerator and let it come to room temperature. Put a rack in the middle of the oven and preheat to 400ºF. Bake the bread for about an hour, then take it out and gently remove the loaf from the pan. Let it cool on a rack for at least 2 hours, or until completely cool. Josie says not to rush this step.

The bread is best sliced thin (about 1/2 inch) and then toasted until crunchy edges form. I use my toaster oven and toast the slices for at least 8 – 10 minutes. Spread with butter and drizzle with honey, or top with your favorite jam, jelly, or maple syrup.

*The bread freezes nicely. Slice and freeze in a Ziplock bag.

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