Cuban Black Beans Cuca’s Way

Cuban Black Beans Cuca’s Way

Basic Beans

1 # Black Beans

2 Quarts Water

1 ham hock

2 poblano chiles, stemmed and seeded, cut into 1” squares

2 habanero peppers cut in half (be sure to dig these and the bay leaves out later)

8 garlic cloves peeled and smashed

1 tablespoon salt ( I use smoked sea salt)

2 bay leaves

Sofrito:

6 slices thick cut bacon sliced into ½ inch pieces

2 red onions peeled and cut into ¼ inch dice

½ Bell Pepper, stemmed and seeded, cut into ¼ inch dice

Optional: Jalapeno or poblano peppers, stemmed and seeded, chopped.

½ cup of green olives sliced

Spice mix: Toast 2 Tablespoons Cumin Seeds, 2 Tablespoons Coriander Seeds and place in a spice mill, grinding till finely blended. Add 2 teaspoons salt, 1 teaspoon dried oregano, 1 teaspoon freshly ground black pepper.

1 cup dry sherry

¼ cup raw sugar

Prepare the beans:

• ·        
  Place the beans in a large soup pot, cover with water and soak overnight.
• ·         Add the ham hock, pepper, garlic, salt and bay leaves to the pot with the beans. Bring to a boil over high heat. Reduce the heat and simmer covered for 1 hour or until the beans are tender. If any scum forms skim it off. Remove the habaneros & bay leaf. 

Finishing the Beans:

• ·        
  In a frying pan, heat the olive oil add the bacon till the fat is rendered and the bacon begins to caramelize (4-5 minutes.) Add onion and bell pepper. Stir until slightly softened. Then add the garlic, olives & spice mix. Continue stirring for another minute. Add the sherry and cook another 2-3 minutes. Turn off the heat and set aside. 
• ·        
  Remove the meat from ham hock & add the meat to the beans. Discard the bone. Add the sofrito to the beans along with the sugar. Stir to combine. 
• ·        
  Return the beans to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, until the flavors blend, 10 minutes or so. Turn off the heat and allow to rest and cool slightly.
• ·         Use an immersion blender or potato masher to mash about ¼ of the beans. Simmer again till the sauce resembles thin gravy. 

Serve with cilantro and onions.

Silent Sunday: Best thing I ate this week

Goat cheese ravioli with corn butter, fresh corn broth, edamame, baby mushrooms, corn  & lobster at  Manta

First Direct Flights!

A big ALOHA was bestowed upon all 160 passengers aboard United Airlines inaugural flight from LAX to Hilo. The 737 landed and was given a water filled welcome by two Hawaiian Fire Trucks who created a welcoming wall of water with their water cannons as the plane taxied to the gate.

 

This was a very special event for those of us who live in Hilo. The daily flights to Los Angeles and weekly flights to San Francisco not only make it easier for us and our friends/family to get to and from the mainland, but these flights bring visitors directly to our side of the big island of Hawaii. The Hawai‘i Tourism Authority estimates the new flights could bring 40,000 additional visitors to Hawai‘i Island and may generate about $50.6 million in visitor spending annually.

After landing, Hawaii Mayor Billy Kenoi boarded the plane and welcomed the passengers, then grabbed an armful of leis and started presenting leis to the passengers as they deplaned.

Captain Lance Lau piloted the first flight. He was born and raised in Hilo, so it was a homecoming of sorts to him. He is a flight instructor for United/Continental Airlines in Houston. Captain Lau was honored to take the captain’s seat for the inaugural flight to his home town and arrived looking like a movie star.  

This family from Hilo booked tickets immediately when they went on sale for the grandmother and son living in Los Angeles.

Down in the arrival lounge, Mayor Kenoi, Miss Aloha Hawaii, Tatiana Boteilho, and Big Island Visitors Bureau Executive Director, George Applegate were among the dignitaries welcoming passengers. Members of the community were in the reception area along with musicians and hula dancers. Shiny red gift bags were awarded to each passenger arriving in our lovely city. Hilo Coffee Mill gave the passengers a taste of Hilo’s best coffee while they were at the luggage carousel.

Hilo was once the second most busy airport in Hawaii. The introduction of overseas service to General Lyman Field (now Hilo International Airport) in 1967 initially met with success. Joining United Airlines and Pan American Airways in providing nonstop service to Hilo from the west coast of the U.S. were Braniff, Continental, Northwest Orient, and Western Airlines. The number of overseas passengers flying through Hilo peaked at 313,428 in 1971 and remained between 250,000 and 300,000 for most of the decade. Beginning in 1979, however, overseas passenger traffic began to fall steadily, leading one carrier after another to suspend service to Hilo. By the mid-1980s (when the sugar industry left East Hawaii) overseas traffic had fallen by such an extent that United Airlines, the sole remaining overseas carrier, terminated scheduled service on December 1, 1986. The number of overseas passengers travelling to Hilo had declined in each of the previous eight years. During the first eleven months of 1986, United Airlines had served a mere 20,914 passengers in Hilo. Hilo would be left without a direct connection to North America for nearly two decades.

In 2006 ATA began direct flights to Hilo from Oakland and the flights were well filed accepted. ATA even had to use larger aircraft because demand for the flights was so high. However, in just 2 years ATA filed for bankruptcy and once again Hilo was left with no direct flights from the mainland.

When Continental merged with United there was at last an announcement of new service to Hilo. The flights were highly anticipated and there was a huge turnout at the airport to welcome the first flight.

ALOHA to all of those landing in our lush green beautiful town which is blessed with old Hawaii traditions, beautiful waterfalls, amazing flora and fauna, an active volcano and an abundance of culture and art.

If you are interested in visiting Hilo, drop me an email and I will forward you a packet of information about our area. There are some great deals on United from LA and San Francisco in September and October! 

Hilo Bay Cafe

This post is going to be mostly eye candy. I just finished up a photo shoot for SHAPE Magazine at Hilo Bay Café. Here are a few of the dishes that were the stars of the day…

The new Spring/Summer Menu is out and of course there are the daily specials. Come on by and have a taste and let me know what your favorites are. 

Its a Wrap: 2011 Big Island Film Festival

The Crowd awaits films at the Fairmont Orchid 

I was lucky enough to get a dream photo assignment as the photographer for the Big Island Film Festival held at the Shops of Mauna Lani and the Fairmont Orchid from May 11^th through 16^th. The films were fabulous, the actors, directors and producers were available and fun to work with. The accommodations were awesome of course. There were several receptions and events included in the film festival and I was lucky enough to get to attend all of them. This of course resulted in massive amounts of photos which I am still editing. The important ones are in this post and my recent post after the Mayor’s Reception and opening ceremonies. 

The Film Makers at the Big Island Film Festival Mayor Billy Kenoi is up in the bushes

Hilo Girl, Kristina Anapau 

Sunset at the Fairmont Orchid

Twelve films received Golden Honu Awards at the 6^th Annual Big Island Film Festival at the Awards Brunch on Sunday.  Best Feature went to “Queen of the Lot,” starring Tanna Frederick and Noah Wyle, written and directed by Henry Jaglom, produced by Rosemary Marks.  

The winners of Best Short, Audience Choice Short and Audience Choice Feature with  Leo  Sears

Sarah Wayne Callies and Leo Sears

Kristina Anapau and Leo Sears

Celebrity actresses Sarah Wayne Callies, raised on Oahu (“The Walking Dead”) and Hilo’s own Kristina Anapau (“Black Swan”) were present to receive special “No Ka Oi” awards from Big Island Film Festival Executive Director Leo Sears.  


 In this clip, Sarah Wayne Callies talks about how she was cast for The Walking Dead and what it is like filming it: 

And in this clip, Kristina Anapau talks about her early years in the music industry and how she made the choice to strictly be an actress. She went from wanting to be the next Madonna to a part on General Hospital which catapulted her career into film roles:





Winners were selected from 63 entries from across the country and around the world, including 10 made in Hawai’i.  The made-on-Maui film, “Get A Job,” starring Willie K, Eric Gilliom, Augie T, Henry Kapono and many other top Hawaiian entertainers, won 2011 Audience Choice Feature.   

“Get A Job” was screened twice, the second time being at the Best of the Fest event at The Fairmont Orchid, Hawai’i Plantation Estate, along with Henry Kapono in concert and Audience Choice short “The Historian Paradox.” 

Henry Kapono

Eric Gilliom hugging Henry's Guitar 

 Henry Kapono and Eric Gilliom performed at the Best of the Fest event. Here is Henry Kapono in concert singing Hi'ilawe :

Here is the full list of the award winning films. Look for them at theaters near you. “Get A Job” will be coming to the Honokaa People’s Theater soon, and will play at Hilo’s Palace theater this summer. Stay tuned for exact dates on my facebook page. “The Historian Paradox” may be made into a feature length film. You can find descriptions of each film as well as the names of the film makers at the BIFF Website.

2011 Big Island Film Festival Golden Honu Awards:

Actress “No Ka Oi”

Sarah Wayne Callies 

Actress “No Ka Oi”

Kristina Anapau 

The Barbara Award

“Regular Kids” 

Best Family Short

“The Green Tie Affair” 

Best Animated Short

“Bait” 

Best Hawaiian Short

“Layover, On the Shore” 

Best Foreign Short

“Futility” 

Best Student Short

“Thief” 

Best Short

“Wounded” 

Best Family Feature

“Trainmaster II: Jeremiah’s Treasure” 

“Best Student Feature”

“Farmer’s Tan” 

Best Hawaiian Feature

“Get A Job” 

Best Foreign Feature

“The Drummond Will”

Best Feature

“Queen of the Lot” 

Audience Choice Short

“The Historian Paradox” 

Audience Choice Feature

“Get A Job”

Get a Job won Best Hawaiian Feature and Audience Choice Feature

Historian Paradox won Audience Choice Short

Film Lovers come in all sizes!

Big Island Film Festival Opens!

Last night Hawaii Island Mayor Billy Kenoi and his staff put on a spectacular reception along with partners Kenwood Winery and the Fairmont Orchid Hotel.  Film makers from across the country joined in the celebration of the opening of the Big Island Film Festival. 

May 11^th-15^th the Big Island will feature an array of short and independent films for the viewing pleasure of the people of Hawaii and her guests visiting from other islands and the mainland. Luminaires of various distinctions will present and share their films in the casual and aloha friendly environment of the Shops of Mauna Lani and the Fairmont Orchid Hawai’i.

Sixtythree films are being presented, something for everyone. Ten of the films featured in the lineup were made in Hawaii, four of them from the Big Island. Do check out the full offerings and schedule here. Join us for a day or a weekend of interesting and entertaining films. The films shown at the Shops of Mauna Lani every evening are all free (thanks to the generous support of the Shop of Mauna Lani) and family friendly!

This is the sixth year of the festival, which grows every year. Film makers are engaged in various workshops and round tables while at the festival and John Mason, Film Commissioner for Hawaii will do a talk story/interview with Hawaii Five-O insiders Angie LaPrete, renowned film and TV producer and Chico Powell, Film and TV Production Accountant on Thursday, May 12 at the Shops at Mauna Lani at 6 pm. This event is open to the public and is free.

The highlight of the Mayor’s reception was when Kahu Danny Akaka, Cultural Historian, at Mauna Lani and Christof Leudi, General Manager, of the Fairmont Orchid Hawaii blew two Pu (Hawaiian Conch Shells) in perfect synchronization in each direction then performed a chant and blessing together to open the festival. Christof Leudi has immersed himself in Hawaiian Culture, coming far from his homeland in Switzerland. It was very special for me to be part of this ceremony.

Meanwhile, please do join us in Kohala this week as we celebrate films of outstanding quality and great interest. More pictures and video clips to come over the next 5 days. 

Hakone Buffet at the Hapuna Prince Resort

Stone Crab Claws

The Hakone Buffet at the Hapuna Prince Resort on the Big Island’s Kohala Coast is a delightful dining experience. I visited the newly re-opened space with two friends recently and was dually impressed with the restaurant’s interior and the food.  Service was impeccable even though a buffet is not usually something that requires much service. Our server was extremely helpful and had been working at the hotel for 12 years. At the buffet, platters were rarely empty; they were swiftly replaced so that all of the guests had access to the myriad of foods available. The steamed washcloths were presented to us were a lovely touch.

There was a slight challenge in finding the restaurant for those of us who had never been there before. It is only open for the Buffet on Saturday nights, which I hope they change soon. I would love to come there for more meals. I frequently stay at the Hapuna Prince and I would enjoy being be able to dine here several times during my stays. We did locate it and once inside were impressed with the interior. Rich woods and sumptuous banquettes line the room with tables & soji screened dividers placed at the proper distance for enjoying one’s meal. We never once encountered someone else’s dinner conversation even though the place was nearly packed with diners. The feeling you get there is a hushed one; you almost 

want to speak in a small voice while dining there in a sense of reverence of the space.

Fresh Somen Noodles

The theme of the buffet is Japanese and Hawaiian food. The Chef and his staff go all out with their creativity using local seafood, produce and ingredients whenever possible. While agreeably a little import here and there is appreciated, as with the huge blocks of under lit ice featuring mounds of steamed shrimp and stone crab claws.

Shrimp and Stone Crab Claws

I have learned with buffets, it is far better to use a small plate and only put a few things on it at a time. You may have to make a few more trips back, but the food is far more enjoyable when eaten in courses and when things are not piled on a plate and commingled. Hakone offers typical large Japanese lacquer trays as well as large and small plates to procure food from the many stations.

Salads and Pickles

I started with the On Ice & Chilled Station featuring the Peel -n- Eat Shrimp, Stone Crab Claws served with Cocktail Sauce, Clarified Butter and Lemon. Also featured here was a really fantastic version of Cucumber Namasu. I went back three times for that, the flavors were perfectly balanced. There was some traditional and very good island style Ahi Poke from fresh local fish.  The Ogo (Tomato/Onion Salad) was bright and crisp. There was the local style Potato-Mac Salad and Braised Potato with Goma (sesame sauce.) Somen Noodles were served with a dipping sauce along with a Green Salad with Sweet Onion Dressing, lovely soft Chilled Local Tofu with Daikon and Ginger , spicy Cabbage Kim Chee, some incredible Spicy Bean Sprouts that I went back for more of, a lovely selection of Assorted Japanese Pickles which are among one of my favorite food finds in Hawaii. There was also a dish of Spiced Local watercress and Hawaiian Style Tako Poke.

Local Fresh Silken Tofu

Sushi Maki

Pacing oneself at a buffet is important. It is too easy to take large portions and end up full midway. I was a trouper when it came to pacing myself. just little tastes of this and that. There is a nice spread of sushi which has been scaled down in size to small mini rolls & sashimi which were quite tasty. The sashimi was also exquisitely fresh and clean tasting.

Clams in Sake Black Bean Butter

And then you come to the hot foods… Tempura and Things. Perfectly cooked Shrimp & Vegetable Tempura with Dipping Sauce made me smile. My favorite tempura vegetables are sweet potatoes and green beans and being able to select my own was a treat. Usually when you order Tempura, the chef decides what veggies you get. Here I could just have my favorites. There was Tri-Tip Teriyaki Steak, Green Onion Tonkatsu, a beautiful Chefs Day Boat Fish Composition, Local Style Grilled Shoyu Chicken, some awesome Steamed Clams with Sake-Black Bean Butter, Chicken Katsu, Assorted Dim Sum Baskets with Hot Mustard Sauce, one of my favorite things: Traditional Miso Soup w/ Garnish and of course a huge pot of steamed rice.

Local Fish in Cashew Butter Sauce with Local Tomatoes and Red Scallions

Katsu Chicken

Dim Sum

For dessert (as if there was room) there was a huge table laden with Chef Ross’ Mochi Selection, beautiful Sliced Tropical Fruits and Assorted Mini Pastries. At the table tea was served with these and we shared little bites because we were so full.

The Buffet is available only on Saturday evenings from 6pm to 9 pm. Cost is $54.00 for adults and Children are $27.00, excluding tax & tip. 

Menu items and prices are subject to change without notice.  Reservations are suggested (the place was completely sold out the night we went.) Call (808) 880-1111 for reservations.