Most every year John grows a variety of jalapeños which he prepares and cans as nacho rings and hot sauce. We skipped a year and our jalapeño stash ran out. Not good! Especially because we love Mexican dishes and cook them often. I bought a couple of supermarket pickled jalapeños and ended up throwing out two of the three jars, and kept one out of desperation. Their mushy texture was a real let down.
Something had to give, so I bought fresh jalapeños and a few Fresno peppers for their beautiful bright red color and made a batch of quick nacho rings. They turned out to be just what we needed on short notice.
Use green or a combination of green and red peppers for a colorful jar of nacho rings.
We use the jalapeños in quesadillas, tacos, burritos, Mexican cabbage slaw, and nachos. They are crisp, tart and delicious.
Slice jalapeños into rings and set aside while you make the brine.
Combine vinegar, water sugar, salt, garlic and dried oregano in a pot large enough to hold the jalapeños. Bring brine to a boil. Turn off heat and add jalapeños to the brine. Let sit for about 10 minutes then transfer to mason jars. Let cool on a rack for 20 minutes or so, before refrigerating to chill completely. The jalapeños will become delightfully crisp and will keep for about a month.
I’ve had a keen interest in homemade kimchi for sometime now. I attempted to make it before with ingredients that varied slightly, but they weren’t keepers. I finally tried again, and this time the kimchi was delicious. There are so many variations of kimchi, yet the main ingredients never change: Won bok cabbage, salt, garlic and gochugaru. Additional ingredients such as thin strips of daikon radish and carrots, grated ginger, green onions, and a bit of sugar can be added to the mix. With so many options, the kimchi you make will be your own unique recipe.
Start off with head of crispy won bok cabbage. The outer leaves should be rinsed well, or removed if damaged.
Slice the won bok into quarters and remove the core.
I bought a large bag of gochugaru from H Mart on Oahu. You can easily purchase this online. Gochugaru has a gorgeous deep red color and gives the kimchi its beautiful red hue.
The chopped cabbage is tossed with water and coarse salt. It will shrink dramatically by the end of this step.
I’ve had this bag of salt for years. I prefer to use this medium grain salt. I read that there is a Korean version of this so I will look out for it the next time I’m at H Mart.
Thin strips of daikon are a nice addition to the won bok. It has its own unique flavor and adds a bit of crunch to the kimchi.
The garlic, ginger and onion are grated very finely. I highly recommend the Microplane to grate the garlic and ginger. I use a fine grater for the onion as the Microplane is too fine (you’ll end up with onion water!).
After studying different preparations for kimchi, I noticed that some recipes make a kimchi paste as they refer to it, by heating mochiko flour (sweet rice flour) with water, then adding a bit of sugar. The mixture is cooled completely before the seasonings are mixed in. This method is a winner and I will always use it when making kimchi. The grated onion, garlic, ginger and gochugaru are mixed into the paste. Once the cabbage has been rinsed and drained, the kimchi seasoning paste is mixed in along with the daikon and green onions. The paste coats the vegetables thoroughly ensuring that they are all well seasoned. It is a brilliant idea.
If you have fermenting weights or springs it helps to keep the cabbage submerged under the liquid. Otherwise, press the cabbage down firmly with a spoon.
I never thought I would say that kimchi is beautiful but if you make your own, it truly is. There is no kimchi like this available at stores where I live. It’s fresh, spicy, and delicious.
Kimchi is delicious served with rice and sesame tofu.
1 head Napa cabbage (about 2½ pounds) bottom trimmed, quartered, core removed, leaves cut into 2-inch pieces
¼ cup medium grain salt (I use Pacific Brand by Aloha Salt Co.)
1 cup distilled or purified water
Kimchi paste: ½ cup distilled or purified water
1 tablespoon mochiko rice flour
1 tablespoon granulated sugar
Vegetables: ½ small bundle green onions, julienned
¾ cup daikon radish cut into 2-inch long matchsticks (optional)
¼ medium sweet onion finely grated
4 cloves garlic (medium size) peeled and finely grated
1 2-inch piece ginger, peeled and finely grated
¼ cup gochugaru (Korean red pepper)
Preparation
Place cut cabbage in a large, wide bowl. Mix salt with 1 cup water (distilled or filtered). Pour salt water over the cabbage and toss well (I use food-safe disposable gloves). Not all of the salt will have dissolved but that's OK, just mix the salt in with the cabbage and water. Cover the bowl and set aside for 1½ hours, tossing a few times.
Meanwhile, whisk ½ cup water with mochiko flour in a small saucepan over medium heat, stirring constantly. Once the mixture begins to thicken and bubble (pudding consistency) add the sugar and whisk until combined. Remove from the burner, transfer kimchi paste to a bowl and let cool completely. Once kimchi paste has cooled, measure out 4 tablespoons and mix in grated onion, garlic, and ginger. Add gochugaru and mix thoroughly, adding more paste as needed.
Drain cabbage in a colander and rinse under cool water to remove some of the salt. I give mine a fairly quick rinse making sure not to remove all of the salt. Drain and add back to the large bowl. Toss in daikon if using, and green onions. With food-safe gloves or clean hands, mix in kimchi seasoning paste and toss to coat the vegetables well. Transfer to clean quart jars leaving at least 2-inch headspace. Use fermenting springs or glass weights and lids if you have them. Otherwise press down on the kimchi firmly with a spoon so it is packed tightly. Cover with a lid and set aside away from the sun for 24 hours before refrigerating. This will allow enough time for fermentation to begin. You may leave the kimchi out at room temperature for another day if you prefer a more sour flavor. Taste the kimchi to see if the flavor is just right for you. The kimchi will continue to ferment very slowly when kept in the refrigerator. Kimchi will keep well in the refrigerator for months, if you can make it last that long.
The summer weather has been quite brutal here in South Maui. With temperatures reaching 90+ degrees, it’s hard to imagine cooking up a fancy meal in the kitchen all afternoon. If you’re looking for a superb summer salad, consider making this. Not only does this salad make a satisfying lunch, it can be transformed into a delightful dinner served with some good sourdough bread or focaccia.
You will briefly turn on the stove to cook the beans for a few minutes until they are tender-crisp. No other cooking is required for this dish.
We grew these beautiful beans in the garden just before the summer heat became too much for successfully growing most vegetables. There are plenty of green beans at the market that will work perfectly for this recipe.
The crisp beans, juicy tomatoes, earthy chickpeas and creamy feta works out to be the perfect combination, with fresh dill being the icing on the cake. A bright and tangy dressing makes this salad sing.
I highly recommend grilling some good sourdough bread to accompany the salad. The slightly smoky flavor of the bread completes the meal. Toasted cornbread or focaccia would also be a good option.
Tomato-Wax Bean Salad with Chickpeas, Feta and Dill
Bring a medium saucepan of water to boil over high heat. Add ½ teaspoon salt, then green beans. Cook until beans are tender and crisp, about 2 minutes. Transfer beans to a bowl of ice water to cool. Drain in a colander and blot dry with a kitchen towel.
In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
Add cherry tomatoes, green beans and chickpeas to a wide salad bowl. Season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate 10 minutes, tossing occasionally. To serve, sprinkle generously with dill and dried oregano.
This refreshing salad comes from Samin Nosrat, writer of a James Beard award-winning New York Times best selling cookbook, Salt, Fat, Acid, Heat. We watched a documentary on Netflix featuring Ms. Nosrat a few years ago and really enjoyed it. I love the simplicity of this recipe. It has just a few ingredients but it packs loads of flavor. It’s the perfect summer salad.
The cucumbers and onions are crispy, the tomatoes are sweet, and the fresh herbs add life to this wonderful salad.
Our herbs do quite well in our hot climate. Italian parsley is an herb that we always have in our garden.
This salad is delightful on its own, but pair it with grilled chicken and tahdig, and you’re in for a real treat.
Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)
2 tablespoons any combination of finely chopped Italian parsley, basil, dill or cilantro
2 teaspoons finely chopped fresh mint
1 tablespoon diced green onion
8 ounces diced grape or cherry tomatoes
¼ cup freshly squeezed lime juice
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Preparation
Remove alternating stripes of peel on the cucumbers and trim ends. Dice cucumbers into ¼-inch pieces and place in a large bowl with onion and fresh herbs including mint. Cut grape or cherry tomatoes into quarters, about ¼-inch pieces.
In a small bowl, whisk together ¼ cup lime juice, olive oil, ½ teaspoon kosher salt and ¼ teaspoon pepper. Just before serving, dress vegetables with some of the vinaigrette and stir to combine. Taste and adjust seasoning with salt and pepper and more dressing. Serve slightly chilled with your favorite grilled chicken, tahdig or buttered rice. Leftover salad can be refrigerated for 1 day.
There is a myriad of ready-to-eat canned beans that are great for a quick meal. However, if you are looking for baked beans that are over the top, you will fall in love with these smoky, sweet, and tangy beans with bacon. They are a delicious side dish for grilled or fried chicken, barbecue ribs or anything from the grill for that matter, including burgers. The subtle smoky flavor is one you can’t get from canned beans. The recipe calls for a smoker, so if you have one, you’ll be delighted with the final result.
This recipe is made with canned pinto and white beans which simplifies this terrific dish. Feel free to switch out the beans with others that you may have on hand, such as cannellini beans, black beans, or use all pinto beans. The aromatics are garlic, onion and a bit of poblano pepper. The flavorful sauce includes cider vinegar, molasses, maple syrup, Dijon mustard, tomato paste, chili powder, and barbecue sauce.
The beans will spend a few hours in the smoker. All you need to do is give them a stir now and then which will ensure that smoky, savory flavor you’re looking for.
Serve the beans with your favorite meals. One of ours is extra crispy fried chicken tenders and coleslaw.
4 slices medium thick bacon, chopped into ½-inch pieces
2 cups sweet or yellow onion, diced
2 medium garlic cloves, minced
½ small poblano, seeded and diced (about ⅓ cup)
2 15-ounce cans pinto beans, rinsed and drained
2 15-ounce cans small white beans, rinsed and drained
1 cup barbecue sauce
3 tablespoons apple cider vinegar
2 tablespoons molasses
¼ cup maple syrup
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 teaspoons mild chili powder
1¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
Preparation
Preheat smoker to 225 degrees
In a large Dutch oven (I use my 5½ quart) sauté bacon until crisp. Drain on paper towels, leaving behind the rendered bacon fat. Add onions and poblano pepper to the pan and cook over medium heat until softened, about 5 minutes. Add garlic, stir for another minute.
Add drained beans and the rest of the ingredients (except cooked bacon). Stir to combine. Bring to a boil then carefully transfer to a medium sized disposable aluminum pan. Place pan, uncovered, directly on smoker grates. Smoke for about 3 hours, stirring beans every 30 minutes. During the last hour of cooking add ¼ - ½ cup of water to moisten the beans (these beans are meant to be thick and savory, without a lot of liquid). Stir in crispy bacon bits just before serving the beans.
Now that it’s avocado season, we have been enjoying avocado sandwiches with cheddar, chunky guacamole, avocado toast, and avocado eggs Benedict. The Green Gold tree in our back yard is a heavy bearer and the avocados are incredibly tasty. So here we have a new addition to our ever expanding recipe file. The tart dressing and herby flavors compliment the rich, velvety avocado slices. This salad is a keeper.
The Green Gold avocado has to be one of the best varieties to grow in Hawaii (a cultivar developed by the University of Hawaii). The trees are heavy bearers and produce beautiful fruit that are rich and creamy and known for their high oil content. If you are thinking of planting an avocado tree I highly recommend seeking out the Green Gold.
The dressing is reminiscent of a chimichurri sauce. A good splash of red wine vinegar gives the right acidic touch to the herbs, jalapeño and garlic.
The addition of a jalapeño makes for a nice pop of heat. Since jalapeños vary in their level of spiciness, test the one you use and add more or less according to your taste. If you don’t have one, sprinkle in some red chili flakes. You could even use pickled jalapeños if you have those in your refrigerator.
My favorite way to serve this salad is with good, crusty grilled sourdough bread. Drizzle some of the dressing onto the grilled bread, or scoop some of the avocado salad onto the bread. Delicious.
1 small or ½ medium jalapeño, seeded and very finely chopped
¼ teaspoon fine sea salt
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil
2 medium avocados, peeled, pitted and sliced
2 teaspoons capers, drained
Maldon sea salt or other flaky salt
freshly ground black pepper
Preparation
Reserve ½ cup of both whole cilantro leaves and parsley leaves. Finely chop the rest of the leaves and transfer to a medium bowl. Add scallions, garlic, jalapeños, salt and vinegar. Stir in oil. Taste and add more salt, vinegar or both if needed.
Scatter the reserved whole cilantro and parsley leaves over two serving plates. Fan the avocado slices over the top, and sprinkle lightly with salt to taste. Spoon herb dressing over the avocado slices, making sure to include the oil in the bowl (you may not use all of the dressing), and top with the capers. Sprinkle with Maldon sea salt and pepper. Serve with crusty grilled sourdough bread brushed with olive oil.
