Gardening, Photography

Lilikoi Flowers in Bloom

October 14, 2013

Lilikoi FlowerI was in the garden mid-morning yesterday checking out our first lilikoi fruits that are gracefully hanging from the vines.  There were many flowers that hadn’t opened up yet so I went back to check on them at 3:00 p.m. Wow!  The flowers had opened up and I was able to take a few photos of these gorgeous Passion Flowers.

Lilikoi top view

Green LilikoiBeautiful lilikoi fruit.

Lilikoi tendril

Lilikoi tendril fenceThe tendrils grab on to anything they can reach.  We found one attached to one of our mango tree branches so we quickly put an end to that!  We’ll have to keep an eye on these  feisty tendrils.

Lilikoi & BeeLook closely and you will see the large carpenter bee on the left of the flower.  We used to call these bumble bees however I found they are actually carpenter bees.  I read they were purposely introduced into other Pacific islands for the purpose of passion fruit (lilikoi) pollination.  Well they were certainly having the time of their life.

Lilikoi FlowersLilikoi jellly, lilikoi bars, lilikoi margarita?

Recipes, Salad, Side Dishes, Vegetarian, Veggies

Arugula Herb Salad with Feta & Olives

October 10, 2013

Herb Arugula saladThis is one of my favorite salads.  It’s full of fresh herbs, peppery arugula, tangy feta, and briny capers and olives.  Thanks to the San Francisco Chronicle for posting their recipe “Cypriot Village Salad.”

Herb salad ingredientsI’ve made this three times in the last month and haven’t tired of it yet.  After chopping up the herbs and tomatoes, it’s really just a matter of tossing everything together then enjoying it with a slice of crusty sourdough, whole grain bread or a hearty sandwich.

Herb salad and sandwich

Arugula Herb Salad with Feta & Olives

Adapted from the San Francisco Chronicle

2 generous servings

Ingredients

2 mini or 1/2 medium cucumber, cut in half lengthwise then cut into 1/3 inch thick slices

1 small garlic clove, finely chopped

2 small tomatoes, cut into bite-size pieces

2 green onions, thinly sliced

1 1/2 tablespoons chopped dill

2 tablespoons chopped cilantro

2 tablespoons chopped mint

1 tablespoon capers

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

juice of 1/2 small lemon

3 ounces feta cheese, cut into small chunks

1/4 cup assorted pitted olives

1 bunch arugula, about 2 ounces

salt and pepper

Preparation

Toss together the cucumber, garlic, tomatoes, green onions, dill, cilantro, mint and capers in a large bowl.  Dress with the olive oil, vinegar and lemon juice. Just before serving, add the feta, olives and arugula.  Toss and season with salt and pepper.

Dinner, Pickles, Potato Salad, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Dilly Potato Salad with Cucumber Pickles and Radishes

October 4, 2013

RadishesIt is thought that radishes originated from China thousands of years ago.  They belong to the mustard and cabbage family and are related to wasabi (horseradish).  Many people love to snack on raw radishes which is a good thing since they are nutritious, and 1 cup of radishes has just 20 calories.  In this recipe the radishes are thinly sliced and tossed into the potato salad along with homemade cucumber pickles.  Their color and zingy flavor are lovely in this salad.

Dilly Potaot Salad

sliced onionsThinly sliced Maui onion.  Use a sweet onion if Maui onions are not available.

Cucumbers

cukes and dill marinatingI can’t live without my “little Bennie” mandoline.  It makes perfectly thin slices of cucumbers, radishes and onions in no time at all.

Potato Salad Ingredients

Dill Potato Salad

Dilly Potato Salad with Cucumber Pickles & Radishes

Serves 6

Adapted from Smitten Kitchen

2 pounds Yukon Gold potatoes, peeled and cut into 1/3 inch slices

3/4 pound Japanese or English cucumber, very thinly sliced

4 – 6 radishes, very thinly sliced

1/2 cup Maui or sweet onion, very thinly sliced

2 tablespoons chopped fresh dill

5 tablespoons white vinegar

2 1/2 teaspoons kosher salt

1/2 cup mayonnaise, more or less (I use light mayonnaise)

Preparation

Combine vinegar and salt in a small bowl until salt dissolves.  Place cucumber slices and  1 1/2 tablespoons dill in Ziploc bag.  Add vinegar mixture, seal bag.  Turn several times to coat.  Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into a sieve set over a bowl.  Drain at least 1 hour.  Discard brine.

Cook the potatoes in a large pot of boiling salted water until tender, about 6 – 7 minutes.  Drain and cool potatoes completely.  Place the potatoes in a large bowl and sprinkle generously with kosher salt and pepper. Add the drained cucumbers, onion, sliced radishes and remaining 1/2 tablespoon dill.  Toss to blend.  Stir in mayonnaise, then cover and refrigerate.  The salad is best served the day it is made however it can be made one day in advance.  Taste and adjust seasoning before serving.  Garnish with sprigs of dill and whole radishes before serving (optional).

 

Fish, Recipes

Grill-Smoked Salmon

September 28, 2013

Smoked SalmonMany thanks to Cook’s Illustrated for developing so many delicious, but simple, recipes such as this terrific smoked salmon.  The salmon fillets are seasoned only with salt and sugar and placed in the refrigerator for a brief cure before heading to the barbie.  This recipe combines the best elements of cold smoking and hot smoking producing salmon that is sweet, smokey, and tender.

Salmon Filets 2Slice salmon into 6 pieces.Seasoned Salmon Filet 2Salmon briefly cured in the refrigerator for 1 hour.

Smoked Salmon 2

Grill-Smoked Salmon

Updated on 10/03/15: Cooking time from 25 to 20 minutes

Cooks Illustrated

Serves 6

Ingredients

2 1/2 – 3 pounds salmon, cut into 6 pieces

2 tablespoons sugar

1 tablespoon kosher salt

Preparation

Soak 2 wood chunks for 1/2 hour

Combine sugar and salt and rub the mixture on all sides of the salmon filets.  Set the fish on a rack on  a baking pan with sides and place in the refrigerator uncovered for 1 hour.  After which, gently pat fish dry and return to the refrigerator.

Grill Preparation

Prepare charcoal grill for indirect cooking. Open lid and bottom vents half way.

Light 2 quarts charcoal in a chimney starter. When lit, bank coals on one side of the barbecue. Place wood chunks on coals, return grill grate, and cover. Allow wood chunks to start smoking.

Once wood chunks are smoking, place a large sheet of foil on the grill opposite the coals.  Place salmon filets on the foil, cover the grill with the lid vent over the salmon.  Cook about 20 minutes or until the internal temperature of the fish reaches 125 degrees.  Serve with green tartar sauce.

 

 

Photography, Recipes

Garden Pics

September 24, 2013

Big Beef ClusterI took this photo a little while back when the Big Beefs were in full bloom.

Big Beef RipeningHere’s a Big Beef ripening in the Maui sunshine.

Brown AnoleYikes!  These Brown Anole lizards are everywhere these days.  They scurry around in the garden jumping from one herb to another.  They quickly run for cover when they see you but I was able to get pretty close to this guy.

Marjoram FlowersMarjoram has a delicate floral aroma and goes exceptionally well in Braised Cannellini Beans in olive oil.  They are beautiful cut and placed in a slender vase for your windowsill.

Baby Arugula 2Arugula grows so easily, and fast.  I love its rich, peppery flavor.  Give this arugula salad a try.

Papaya FlowerBeautiful Sunset papaya flower.  This particular papaya has a salmon-pink flesh and is sweet as can be.  This papaya tree is “low bearing.”  What this means is that the fruit develops lower on the stalk than the typical Solo Papaya.

Baby Papayas Baby Sunset Papayas.

John and Mango Tree John under our huge White Pirie Mango tree!

McChicken“McChicken” has been living the good life across the street from us for years, keeping the neighborhood bugs at bay.  We once saw “McChicken” gobble down a 6 inch centipede!

AvosGreen Gold avocados.  Waiting patiently…

Fresh TomatoesHome grown tomatoes can’t be beat.  Slice and drizzle with good extra virgin olive oil, sprinkle with coarse sea salt, freshly ground pepper and feta cheese.

Tomato Slices

Hawaiian Chili Pepper 2Hawaiian Chili Pepper.  A popular condiment in Hawaii – Hawaiian Chili Pepper Water.

 

Fish, Recipes, Sauces, Vegetarian

Green Tartar Sauce

September 21, 2013

Green Tartar SauceThere is “tartar sauce” and then there is green tartar sauce. It is much more lively in both color and flavor and goes especially well with a number of salmon dishes and grilled ahi burgers.  Full of fresh herbs, tangy cornichons and capers, it is a world apart from your ordinary tartar sauce.  I cannot remember where I found this recipe after an internet search.  In any case, it’s been a staple in our home for years.  Green Tartar Sauce HerbsAfter quickly chopping up the herbs, cornichons and shallot, everything goes into the food processor for a quick whirl.

Green Tartar Sauce #2

Green Tartar Sauce

Makes about 3/4 cup

Ingredients

1/4 cup chopped cornichons

2 1/2 tablespoons rinsed and chopped capers

1 small shallot, chopped

1/2 cup mayonnaise (I use low fat)

1 teaspoon Dijon

1 1/2 tablespoons chopped dill

2 tablespoons chopped parsley

2 tablespoons chopped chives

1 teaspoon lemon juice

1/2 teaspoon freshly ground pepper

1/4 cup olive oil

Preparation

Coarsely chop the cornichons, capers and shallot.  Place in a food processor (I use the small bowl of my KitchenAid) and pulse a few times just to combine.  Add mayonnaise, mustard, herbs, lemon juice, and pepper and process for about 6 seconds to blend well.  Scrape down the sides of the work bowl and pulse a few more times.  Open the pour spout and with the motor running, slowly drizzle in the olive oil.  Transfer the tartar sauce to an air-tight container and refrigerate until ready to use.

***The recipe suggests making the tartar sauce 24 hours in advance to allow the flavors to develop.  I usually forget to do this and make it the same day I plan to use it and it still tastes great.

 

 

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