Wordless Wednesday : Walk in the Park

Wordless Wednesday: This Week's Sunrises

Whole Fresh Grilled Ahi Tacos

Straight off the boat for $2 a pound... how could I resist this fish? I asked my Facebook friends for cooking ideas, but went back to my original plan... to very simply cook the fish over a fire as a whole fish, then to shred it and serve with home made tortillas, avocado, onions, cilantro, salsa and crema. On the side was an Espiau's Salad and Cuban Black Beans. Simple is best sometimes.

After the fish was gutted, I stuffed the cavity with lemon slices, lemon grass, olive oil, garlic, smoked sea salt and kaffir lime leaves. Then it was placed on the grill, slathered with olive oil and sea salt, then grilled for about 12 minutes on each side. After it was cooked, I served it whole on the table and I shredded the meat from the bone for the tacos. Ed ate a good bit of the meat before making tacos. It was really delicious.

My friend Brenda tackles the cleaning of the fish... 

Using two baking racks one on top of the other, you have a "fish cage" that makes it easy to flip the fish. 

Served with wedges of lime and lemon

And Brenda made her first tortillas after a brief lesson!
You can go to my other blog for a lesson in making tortillas. It is very easy to do and so delicious too!

Several bottles of wine later, we concluded that we had consumed yet another wonderful meal together. 

Granola Pepita

I have been making granola forever, it was probably one of the first foods I made in my adult life as a cook. Recently a friend mentioned liking granola and I was reminded of this concept including pepitas (pumpkin seeds) that I first tasted when I was in cooking school in Cuernavaca, Mexico. I made a huge batch so that I could share it. My favorite way to eat granola is on top of fresh Greek style yogurt with some fresh berries or fruit. This is very easy to make and far better than most store bought versions. I do not add dried fruit to the granola until serving as it tends to soften the granola, but this goes nicely with dried fruits as well as fresh. You can also store granola in the freezer to prevent softening.

This recipe was adapted from Calle Ocho in New York City.

Pre-heat oven to 375 degrees.

6 Cups old fashioned rolled oats
1 1/2 cups hemp seeds (available at health food stores)
2 Cups unsweetened flaked coconuts
1/2 cup vegetable oil
1/2 cup sliced almonds
2 cups green hulled pepitas (pumpkin seeds)
3/4 cup local honey
1/4 cup molasses
1/2 cup maple sugar
sprinkle of nutmeg and cinnamon
pinch of salt

Mix all in a very large bowl. Bake on baking sheets lined with parchment or silpat for 15minutes, remove from oven and stir well, then bake for another 10 minutes. If the granola is browned, remove from the oven. If it is not browned, stir and put in for another 5 minutes. When golden brown cool, then place in airtight containers.

Wordless Wednesday : Sun and Moon

Blinis and Caviar Hilo Style

Blini With Flying Fish Roe (recipe follows)

Last night I combined our regular Big Love viewing party with Oscar Night and dressed up, while nibbling on caviar and sipping champagne we watched both shows which I recorded with the DVR.. As usual, everyone brought wonderful food to share. Our only rule this time was that it had to be finger food.

The caviar idea was born and then when we found out there is only one place that sells it on the island, and how much it would cost ($350), we re-grouped and decided to do Tomiko, a far more beautiful jewel like flying fish  roe instead. The combination was perfect.

The recipe I used for the Blini is from Russia. It does require yeast and a rising, and you may have to search out your local heath food store to find the Buckwheat Flour. In the end, it is so worth the effort and this recipe makes quite a lot, so if you are not having a big party, you may want to cut it in half.


I made Crème Fraîche  to which I added smoked sea salt, crushed black pepper and chives. I put this mixture into a squeeze bottle and I chopped some red onion too. When it was time to assemble, I added a swirl of the Crème Fraîche on a blini, then some chopped red onion and topped that with the jewel like Tomiko. These wonderful little pancakes were the hit of the evening.

 But of course we had some really wonderful food as well. Maria and Ric brought asparagus perfectly poached and wrapped in Prosciutto and Meyer Lemon and Lilikoi Tarts, 

Janet and Dan brought lettuce wraps and chocolate dipped strawberries, 

Noel & Keith brought crab cakes

 and I also made Bloody Mary on a Stick and radish slices with butter and smoked salt. Everyone brought Champagne! 

Here is the recipe for the Blinis: 


Ingredients: 
2 Tablespoons yeast (non instant)
1/4 cup of warm water
1 cup scalded milk
1 teaspoon salt
4-6 cups of buckwheat flour divided
3 egg whites
3 egg yolks 
1 1/2 cups warm milk
1/4 cup of butter
2 Tablespoons raw sugar
2 Tablespoons molasses

Method: 

1. Mix yeast and warm water together and allow to ferment for 10 minutes. 
2. Whisk in scalded milk. 
3. Stir salt into the flour
4. Add 2 cups of the flour to the yeast mixture creating a sponge. Combine well.
5. Cover with plastic wrap and allow to rise for 4 hours
6. Mix the egg yolks with the warm milk, melted butter, sugar and stir this mixture into the sponge, then slowly add flour until you have a thick batter. Add Molasses. Cover and allow to ferment for 1 hour. 
7. Beat egg whites till soft peaks form. Fold in 1 cup of the batter into the egg whites, then fold that mixture into the remaining batter. Fill a large squeeze bottle with the batter and squeeze little pancakes about the size of a silver dollar onto a hot griddle. These cook quickly. 
8. Remove and allow to cool. 
9. Add Crème Fraîche from a squeeze bottle then top with onion, capers and roe. These can also be made using smoked salmon.