Fried Okra

This one is for Keith, my friend from Georgia who is working on the mainland. I miss him!

Last night's supper was in the style of comfort food. At the farmer's market yesterday I picked up some tender and velvety okra, so dinner was centered on that. I do okra in several styles, but last night I opted for the simple southern style (recipe below) I learned living in coastal South Carolina, which could have been the entry point for okra into our nation's food system, though some claim it was New Orleans. Wherever it came into our country, we know that it is a delicious addition to our American menus.

Brief history of OKRA: Okra's lineage started on the banks of t he nile where it grew wild. The egyptians cultivated this relative of the Hollyhock, cotton and hibiscus. Eventually the seeds made their way throughout Africa and the middle East.

It was prized as a vegetable and the dried seeds were used as a substitute for coffee... no I am not going to try that! Because of the slave trade, okra made its way to America via the Caribbean. About the same time (early 1700's) it also was noted as having made it to Europe. Okra is probably most famous as a thickening agent in gumbo but there are many ways to prepare and utilize this vegetable.

Okra grows year round in tropical climates and must be picked 3-4 days after the flower develops or the fruit becomes tough and fibrous, but then it can be used for making paper and ropes. I have grown the red variety and I am partial to it.

It only takes 60 days from seed to fruit and once an okra plant is established it can supply okra for a family's needs. While I love fried okra and pickled okra

many of my favorite recipes for okra are from Northern India. You can also grill it and use it as the base for a variety of stews centered around North African and Turkish cuisines.

Last night I prepared it in the simple southern tradition, though there are even many variations on this theme, some use only cornmeal others add flour, seasonings etc. I have even thought of doing a coconut breading for it someday. Here is last nights rendition:

Fried Okra with Smoked Sea Salt

8-10 Okra pods 3-5" in length

1/2 cup buttermilk

2 eggs beaten with a fork or whisk

reserved buttermilk

1 cup flour for dredging

1/2 cup yellow cornmeal or polenta

1/2 cup all purpose flour

1/2 teaspoon baking powder

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

1 tablespoon raw sugar

1/2 teaspoon sea salt

1 cup of peanut or canola oil

Smoked Sea Salt or medium grained salt

Cut okra into 1/2 inch slices

soak in buttermilk for 20 minutes

Strain, reserving buttermilk for breading

Mix eggs & buttermilk till incorporated

Stir together the cornmeal flour mixture

Preheat oil in a frying pan to 350 degrees

Dredge okra in flour in small batches

Dip okra in egg mixture

Dip okra in cornmeal/flour mixture and drop into hot oil. Turn after the bottom appears to be golden brown.

Remove with a spider or screened spoon and drain on paper towels. Salt immediately and serve while warm and crispy.

Here is our dinner from last night, grilled pork chops, mashed potatoes, grilled local corn and fried okra. Stay tuned for another okra recipe soon.

The Opportunist

Yesterday was Market Day. Our local Hilo Farmer's Market is open seven days a week, but on Wednesday and Saturday, it comes alive with local vendors and all kinds of good stuff. I try to hit it early in the morning if I can. Generally, I plan at least that day's menu around what I find at the farmer's market and the grocery store that I stop at afterwards. Yesterday was a day like any other Market Day. I had no idea what we were having for dinner when I left for the market.  

First stop... 7:45 am... our downtown Natural Foods store, Abundant Life, I was looking for my favorite Greek Yogurt which they have been out of for two weeks. Score Zero, still out. Next I was looking for molasses for bread baking. Score One! Oh... big bag of Coconut Flour on sale for half price... Score Two.  You win some and you lose some in this town when it comes to shopping.  

Next stop... 8 am Hilo Farmer's Market , just starting to buzz with activity. First I hit my herb dealer, no it is not like it sounds, she sells organic fresh green herbs at $1 for each big fat bunch. Yes, I do grow my own but I still have not come to the point where I am able to supply all of my needs in the gardens, so for $6 I get one huge bunch each of Organic Mint, Holy Basil, Genoa Basil, Chervil, Lemon Grass and Cilantro with roots. Because I am a regular customer she throws in two Japanese cucumbers and some radishes and says, "Tank you vewy much, see you nes time." with a big smile.  

I stopped by at Tom Sharkey's Booth just to say hi. He is a great character that I will be making a special post on soon. He has a coffee and cacao plantation just down the road from me and I buy his coffee beans exclusively. Tom came from the Bay Area too and is a big Giants fan. When we were just tourists here and visiting the market Wes was wearing a Giant's shirt and Tom grabbed him and talked story for at least 15 minutes. That is the way it is here. You never know when someone is going to launch into a talking binge and it could eat up a good part of your day to just listen and talk to them. But that is OK, it is accepted to be late because you ran into a friend and talked for an hour. We have one friend that we know will be here for at least two hours if he drops by to pick something up. It is wonderful time spent in the very best way. You should never be in a hurry if you live in Hilo.  I did not need anything but a hello and a hug from Tom, as I bought beans last week, but we chat every week at the market. When he started sending a worker to the market on Saturdays I really missed seeing him there.   His worker left town a week ago, so he is back at the market. Know anyone who wants to work on a coffee and cacao plantation? I might be able to hook you up.  

After Tom it was a new vendor whose booth was next to toms. She was a new girl  with some items from her organic garden. I bought Tuscan Kale from her and some big beautiful radishes. Then I meandered around, picking up a pineapple, some fresh lychees, mangoes, papayas (8 for $2.00) and beautiful organic tomatoes from the hippies that live on the commune. One thing about living in this climate, we don't have serious seasons, so while some fruit trees only fruit at certain times of the year we can get beautiful juicy organic tomatoes and sweet corn almost all year and if you are not growing your own… the new age hippies grow beautiful ones in their sweet, life loving organic garden. 

Then it was on to the grocery store. AGHHHH, they were re-organizing the whole store, putting in new shelving and it was a zoo. I walked through the produce department and spied beautiful tightly packed artichokes (not local, from California most likely) $2 each... Score! My mind was already thinking... “My friend Liz sells me beautiful eggs, I can make a lemon mayonnaise to serve with them!”  

Then to the butcher section ... oh my... a HUGE bone in grass fed rib eye steak the size of manhattan... on sale for $8. SCORE big time. 

Back home I unloaded my groceries and put the three inch steak in a zip lock bag with marinade. Then drove to Wes' office, picked him up and headed down to Puna to pick up  Wes'  new (used) SUV. Since I was down in Puna, I went to welcome home my friends Keith and Noel who live in Orchidland. If you are a regular follower of this blog, you will know they just got back from Italy. AND they brought me a present from Italy ... Porcini Mushrooms (my head was already spinning about what I can do with these and the steak)! 

Sidebar: I was never much of a mushroom girl. That is because my initiation into the fungus world was with button mushrooms. I now know that I just don't really like button mushrooms. But give me wild fungi and my head swims with delight. Porcini, Morels and Chanterelles are three of the things that give me great pleasure in this world. Thanks Noel and Keith for bringing me a treasure from the old country.  

From there on, it just got easier. Two weeks ago at the Waimea Hawaiian Homestead Farmers Market I lucked out on to a 20# bag of veal bones from Hind's Daleico Ranch who raise organic Red Veal. SCORE big time. Veal bones in Hawaii? It is a miracle! I have never seen them ANYWHERE  since we moved here. Time for stock, I made 4 gallons of stock, and reduced it down. The stock sitting in my refrigerator would be perfect for a sauce with those porcini that just flew thousands of miles to get here.  OK, I am usually the "local food police", but there are some occasional exceptions. Hey... I made my stock from local veal!  

So, I stuck two potatoes, sprayed with garlic olive oil  in the oven on a bed of salt. 

I steamed the artichokes. I made lemon mayo (so easy… you should never buy mayonnaise!) with Liz's beautiful green and blue eggs. I went to turn on the grill... AGHHHH! We were out of propane. OK, I will sear the steaks and finish them in the oven while making the sauce.  

Everything turned out terrifically ... the sauce was dark, velvety and rich with many layers of intense flavor (the kind of sauce where you swipe the pan with your finger for one last taste before you wash it) with the rare steak oozing it's own juices sliced thinly (remember we were sharing a steak). The lemon mayo was a perfect pairing with the artichokes. The potatoes were a vehicle for more of that porcini sauce. Here is how I made it:  

Segue: I suppose I should give you instructions on making reduced veal stock. I always reduce my stock, as it takes less room in the freezer and you can always add water to reconstitute it if need be. If you cannot find veal bones, you could make stock with oxtails and beef bones, but veal bones seem to be best for stock. DO NOT try this with canned or boxed stock/broth. This is a long slow process (not the least bit difficult) and it is somewhat costly to make, but it is so special, you really MUST try this, don’t be daunted by the endeavor, it truly is worth it. I will do a stock primer one of these days, meanwhile here is the way I make reduced veal stock:

Veal Stock Reduction 
Yield: 2 Cups
10 pounds veal bones 
2 carrots, coarsely chopped *
2 stalks celery, coarsely chopped *
1 yellow onion, coarsely chopped *
1 leek, cleaned and coarsely chopped *
1 bulb garlic, cut in half 
2 tablespoons olive oil 
1/2 cup tomato concassée (or 4 TBS Tomato paste)
4 cups dry red wine (such as Burgundy)

METHOD  Place the bones in a roasting pan and roast in the oven at 450 degrees for 2 hours, or until golden brown turning mid-way through the roasting. When bones are browned, caramelize the carrots, celery, onion, leek, and garlic in the olive oil in a large stockpot. Add the tomato concassée in a hot spot and cook for 5 minutes. Deglaze with the red wine and reduce until most of the wine has been cooked out. Add the browned bones and cover with cold water. Bring to a boil, then reduce heat and let simmer over low heat for 12 hours taking care to not let it boil again. If you do not have a very low flame simmering burner on your stove, once it has boiled the first time, place it in a crock pot on low for 12-15 hours. Strain through a fine-mesh sieve and simmer over medium heat for 45 minutes, or until it coats the back of a spoon. Extra reduction can be stored in the freezer for several months.

*You can use a food processor to chop these all together, pulsing.

**Note: if you really don’t want to go through this whole process, you can buy reduced veal stock, but it is expensive and if you live in Hawaii… count on adding postage to the price. If you live near a Whole Foods Market, you should be able to find it there. Personally, I know that homemade is better, a lot better. Here are two links for companies that make it: 

Allen Brothers  

More Than Gourmet 

Back to the Porcini Sauce…. Here it is at the mid-way point of the reduction.

 Soak about 1 cup of dried porcini mushrooms in very hot water for 15 minutes. Drain. Do not use the water, though you may be tempted to, as it smells lovely, it has dirt in it. Coarsely chop the porcini. 

In the same pan I had seared the steak in I added about 2 TBS olive oil. I had used 2 Tablespoons of butter to sear the steak, so there was a tiny bit of that left along with other tasty bits. I chopped 2 large shallots, and sautéed them, then added a small dollop of tomato paste in the hot spot of the pan. Then in went the porcini. After sautéing a bit, I added about 1 ½ cups of concentrated veal stock, slowly simmering for about 10minutes to further reduce it. I tossed in a hand full of fresh parsley, chopped finely. Then I threw in a glass of cabernet (the same vintage we would be drinking later) and reduced it back down until it became a thick rich sauce, thicker than gravy, but not as thick as jam. I tasted and added fresh ground pepper and about a teaspoon of my smoked sea salt. This made enough sauce to have some for 2 meals. I think I will it with veal chops next time. It will keep for a week or so in the refrigerator if you can keep yourself from opening it and taking out a little spoonful every day, no kidding it is that “Oh my GOD Good!” 

So, that was how I became an Opportunist on Market Day. You should be so lucky. 

Coming up,  the kick off of a year of Artisan Brea Baking with the Bread Baker’s Apprentice Challenge… THIS is going to be good stuff, so check back on Monday. 

Meatball Island!

As promised, this post is about the continuation of a bite of Italy. Our friends Noel and Keith will be home from their trip to Italy soon and my Yoga teacher Jennifer is heading out next week for a three week sojourn around Italy. Given my love of the place, it is hard for me not to make some Italian food with so many of my friends going there! This is all about a Rich velvety long cooked Sugo with Turkey, Pine Nut and Golden Raisin Meatballs. It is really more Italian American than strictly Italian. One thing it is.... and that is delicious!

We had dinner guests and invited the youngest of them, 5 year old Emma Rose to be in charge of the Pizzettes (appetizer sized pizzas). I set up a little table for her and she took orders and delivered them after they came out of the oven. And then we sat down to a simple salad and the sugo, meatballs and rigatoni which had been cooking for two days. Emma Rose and her mother,  Leslie made one of the most delicious pecan pies I have ever tasted and we ate it with joy and whipped cream. It was a wonderful time of sharing food and fun. There are plenty of leftovers since I made a double recipe of Sugo. 

Sugo and Meatballs

This recipe was adapted by one from Lydia Matticchio Bastianich from her book Lydia’s Family Table. Let me just say that all of Lydia’s books are wonderful and if you like good Italian and Italian American food, you should check them out. I have been making this Sugo for several years and continue to evolve the basic recipe. This is the most recent rendition. This Sugo freezes well and I often make a double batch and freeze it. You will need a very large stock pot if you decide to do this, but the sauce is probably one of the most full flavored and intensely layered “red sauce” recipes you can make. It cooks slowly, reducing the flavor elements to a rich and velvety sauce that can be used in a variety of ways. My favorite is to pair it with one of two meatball recipes, but it stands alone as a beautiful topping for polenta, any dried pasta (ziti, rigatoni, spaghetti), fresh pasta (such as tagliatelle or pappardelle), with Gnocchi, in Risotto using the sauce with broken up meatballs), for Lasagna with the meatballs halved, for meatball sandwiches, as a pizza sauce sans meatballs. 

Ingredients 

For the Soffritto

6 tablespoons extra-virgin olive oil

2 medium red onions minced in food processor (about ¾ #)

4 plump shallots, minced in a food processor

3-6 fat garlic cloves, minced in a food processor (add more garlic if you like it)

2 large carrots minced in a food processor (about 1 cup)

2 large stalks celery, minced in a food processor (about 1 cup)

5-6 fresh bay leaves (if using dry 2 will do)

¼ cup tomato paste 

For the Sugo 

Two 35 ounce cans San Marzano plum tomatoes passed through a food mill (about 8 cups)

10 cups or more of hot turkey broth (best) or simple vegetable broth or plain water

 ½ teaspoon salt, plus more if needed

2 cinnamon sticks

Or

2 Tablespoons finely grated orange zest

1 tablespoon fresh thyme leaves stripped from the stem

¼ teaspoon peperoncino (hot red pepper flakes), or to taste

Frying the Soffritto and Starting the Sugo 

Put the olive oil in the pan, drop in onions and shallot, place over medium high heat, stirring occasionally till the onions begin to sizzle. 

Scrape away onions to find a hot spot in the pan and spread the garlic to caramelize for just a bit and then stir in with the onions. Add carrots and celery, stirring. Put in the bay leaves and cook the Soffritto for another few minutes, until it starts to dry out a bit. If needed, you can lower the heat to prevent burning. 

Push the vegetables to the side and drop the tomato paste into a hot spot. Toast the tomato paste for a few minutes then blend it into the Soffritto. Pour in the milled tomatoes and the juices and stir. Clean out the tomato cans with a little water, gathering every bit of the tomato goodness. Bring the sauce to a rapid boil then reduce to a medium high heat for 5 minutes or so, until the sauce just starts to thicken. 

Pour in 4 cups of the hot broth, stir it in and note now the level of the liquid in the pan; this is now about the level that you will want the Sugo to be at the end of reduction, after the meatballs have been removed. 

Stir in another quart of the broth, and bring to a lively boil. 

For the turkey meatballs, submerge the cinnamon sticks into the sauce. For the sausage meatballs, add the orange zest, fresh thyme and peperoncino to taste. 

Cover the pot and adjust the heat to maintain a steady but gentle bubbling all over the surface of the Sugo. Let it cook for at least an hour or two, checking the pot frequently. The Sugo should be reducing steadily. If you find that it is barely reducing, increase the heat and move the lid ajar. If reducing too quickly, adjust the flame. Add hot broth or water to keep the sauce at the level you want. 

Make either the turkey or sausage meatballs while the Sugo is cooking. 

Have the Sugo at a gentle simmer over low heat when the meatballs are fried and ready to go into the saucepan. Have hot broth or water on hand if needed. Drop the meatballs in one at a time; fitting as many as you can in the bottom of the pan in one layer, but leave enough space to roll them around a bit. Drop the rest of the meatballs in to make a second layer. Add hot broth or water if needed to keep the meatballs covered. Stir very gently to mix the broth with the Sugo, taking care not to break the meatballs.

Cover the pan and raise the heat slightly to bring the Sugo back to a simmer. Set the cover ajar and adjust  the heat to maintain a steady simmer. And cook the meatballs for about 40 minutes. 

Turn off the heat and allow the meatballs to cool in the Sugo and absorb more of the flavor.  When cool, remove the meatballs to a large bowl. If the sauce is thin, return it to a boil gradually and cook it uncovered to thicken. Stir it frequently to the consistency you like. Taste the sauce and adjust any seasoning. You can serve the sauce and meatballs right away or package it to use in the amounts you need for different dishes. This will keep in the refrigerator for 4 days or several months in the freezer. 

Turkey Meatballs with Pine Nuts and Golden Raisins: 

Ingredients: 

1 1/3 tablespoons extra virgin olive oil

1 medium onion finely chopped

4 cloves of garlic finely chopped

½ teaspoon salt (more to taste)

4 slices of dried white bread from an Italian Loaf

1-2 cups milk

3 # ground turkey meat

3 large eggs well beaten with a pinch of salt

2 tablespoons chopped fresh Italian parsley

2 tablespoons porcini powder

1 teaspoon freshly ground black pepper

¾ cup golden raisins plumped in warm water and drained (might try using currants sometime too!)

¾ cup pine nuts toasted in a dry skillet

Method: 

Pour the olive oil into a medium skillet, add onions and sprinkle with a pinch of salt. Stir at medium high heat until they begin to sizzle, then turn down the heat. Find a hot spot to add the garlic and allow to caramelize for a minute and then stir into the onions. Once the onion is wilted and slightly dry, scrape out of the pan and allow to cool. 

Break up the bread into small pieces, about an inch or two across. You should have about 4 cups at this point. Pour enough milk to cover the bread and allow the bread to soak up the milk for about 5 minutes. When the pieces are completely soft, gather them in your hands and squeeze the excess milk from the bread. In the end you should have about 1 cup of moist, densely packed bread. Give the milk to your kitty.

 Loosen up the turkey meat spread it out in a large mixing bowl. Pour the beaten eggs on top, sprinkle in the parsley, porcini powder, salt and pepper. Scatter the drained raisins and pine nuts on the mixture and then the onions/garlic. Break up the bread, spreading little bits over the meat mixture. Fold, toss & squeeze the meat and seasonings together with your hands to distribute evenly. 

Form the meatballs with an ice cream scoop or large spoon. Roll the balls in flour. 

Pour about ½ an inch of vegetable oil in a large skillet and heat on high until the oil is hot. With tongs, lower the meatballs into the oil and cook as many as you can fit while still leaving about an inch between the meatballs, turning them continuously until they are browned on all sides. This should take about 6 minutes per batch. As they cook, place on another cookie sheet and sprinkle with salt as they come out of the pan.

 Note: The meatballs will finish cooking in the sauce. They are only fried until a light crust forms. After you remove one batch, turn off the heat and remove any browned bits in the oil with a skimmer before cooking the next batch. Add more oil if needed and return the heat to original temperature. Once all of the meatballs are browned, add them to the Sugo to continue cooking. This should take about 15-20 more minutes. 

Island Hopping to Sicily

Our friends Noel and Keith are in Italy. I miss them and I miss Italy! OK, I might even be a little jealous. It has been a few years since I was in cooking school in Italy. The time we spent there was probably one of the highlights of my life. When we hosted Noel and Keith's Bon Voyage Party, I had planned a big Italian meal, but Keith(it was also his birthday) wanted an Indian Dinner, so that is what I made, a GRANDE Curry Extravaganza. 

My Italian taste buds were still floating around in my mind after they left for Italy .... so I tried a new idea using Ahi Tuna which is abundant and inexpensive here (compared to the mainland anyway). It is quite common to see fishermen sitting along the road with big commercial coolers selling fish, most often Ahi, but also parrot fish that are caught spear fishing and beautiful big lobsters that they have gone diving for. There are also high quality fish counters in most of our local markets. Fishermen have made deals with the KTA and Sack n Save chains to buy their local catches. Safeway unfortunately sells mostly mainland fish. Go figure. LOTS of farmed salmon (colorant added) and Dungeness Crab. I don't get it, but that is another story. This one is about freshly caught local Ahi cooked in a method used on another island far away, Sicily. 

This recipe takes some resting time and is best if you start it a few days before you plan to serve it. I think you might just love this...

Grilled Tuna Rollatini under Tomato-Lemon Marinade 

Inspired by my favorite Italian Cook, Lydia Matticchio Bastianich 

When traveling through Sicily, you will often encounter tuna or swordfish rollatini or involtini as the Sicilians call them. It is a traditional dish there. What makes the dish particularly delicious and interesting is that they roll the rollatini in bread crumbs before grilling. 

Lydia taught me to add another step to the traditional method. She marinates them overnight in olive oil fresh thyme and garlic and then smothers them in a wonderful salsa of lemon and tomato after they have been grilled. The longer they sit before and after cooking, the more flavorful they become. 

This is a versatile preparation, easily doubled or tripled when you have an entire loin of tuna, as we often do here in Hawaii, then schedule the marinating and grilling to your convenience. You can serve them hot off the grill or later at room temperature when they taste even better. 

One rollatini makes a beautiful first course; tow make an entrée and a few slices make a great tuna sandwich for a picnic. You can also bake them in the oven if you don’t have a grill. 

Ingredients: 

For the Garlic-Infused Oil 

6 fat garlic cloves

¼ teaspoon sea salt

¾ cup olive oil 

For the Flavored Bread Crumbs 

1 cup fine medium dry bread crumbs

½ teaspoon finely chopped fresh thyme

Grated zest of 1 lemon

1 tablespoon finely chopped fresh Italian Parsley

¼ teaspoon salt

¼ teaspoon peperoncino (hot red pepper flakes)

2 tablespoons finely chopped pine nuts (I used macadamia nuts)

2 tablespoons finely chopped golden raisins or dates

2 tablespoons of the garlic infused olive oil 

For grilling and marinating the Rollatini 

1 ½ Pounds fresh tuna loin (ahi is best)

6 fresh thyme branches

About two cups oof the Fresh Tomato-Lemon Salsa 

Reserved  seasoned bread crumbs

Preparing the Garlic Oil and Crumbs

Stir the slices of garlic and salt into the olive oil. Let it sit at least one hour, longer is better. 

Mix all of the bread crumb ingredients together, then use your hands to blend in 2 Tablespoons of the garlic oil. Rub the crumbs with your fingers so that they’re evenly moistened. 

Preparing the Rollatini 

Slice the tuna into thin slices. Using a mallet or a heavy pan, pound the tuna to ¼ inch thickness. 

Sprinkle each scallop with a couple of pinches of salt, then cover with a thin layer (about 2 teaspoons) of the seasoned bread crumbs. 

Roll up and secure with toothpicks and place them all in a baking dish close together in one layer. Drizzle over them 2 Tablespoons of the garlic oil and scatter a spoon of the garlic slices. Drop in the thyme branches and turn the rollatini to coat with oil on all sides. Let them marinate for at least an hour, preferably 2-24 hours in the refrigerator. 

Grilling and Marinating 

Heat and clean the grill rack over medium heat. Rub the grill with a piece of paper towel dipped in olive oil. 

Take the Rollatini out of the marinade and roll them in remaining bread crumbs, pressing so that the bread crumbs adhere to the rollatini on all sides. When the grill is prepared, lay the rollatini at right angles to the grate. Allow the tuna to sear without being moved for 2-3 minutes until they have been branded with grill marks on the bottom. The bread crumbs should be golden, not brown. Turn down the fire or raise the rack if they are cooking to fast. 

Using tongs, rotate the rollatini 180 degrees, so the first grill marks are on top. Grill and mark the opposite side for about 2 minutes. Turn 90 degrees and grill about 1 ½ minutes on the third side and then rotate them all to finish the remaining side for a minute or so. Drizzle remaining garlic oil on the rollatini as you turn it. 

After being grilled on all sides (6-8 minutes total) the rollatini should be cooked through, but moist in the middle. Place on a serving dish and remove toothpicks. They can be served warm but for the most flavor, allow to cool and spread with the tomato lemon salsa and allow to marinate for 2 hours. Serve at room temperature one or two per person. For longer marinating refrigerate the rollatini after 3 hours at room temperature and serve the following day. They will keep for up to 4 days if properly sealed. 

Stay Tuned... I am not finished with my Italian Jag... Next Post will be Long Slow Cooked Velvety Sugo with Turkey and Pine Nut Meatballs... Bellisimo!

I LOVE a parade!

I LOVE LOVE LOVE parades. I grew up in Southern California, where one of the most amazing parades, The Rose Parade happens every January 1st. We used to go camp on the sidewalk overnight so we could get a spot. We used to go to at least four Christmas Parades every year. My favorite was the Hollywood Christmas Parade down Sunset Boulevard. I have attended two Hilo parades and both were truly special events.  We were here last November for the Veteran's Day Parade and it was so much fun and gave us all a chance to say "thank you" to our local vets. The Hawaii County Band  opens every Hilo Parade and they are a big hit in their red and white uniforms. Click here for a little History of Hawaii County Band  which has been playing in Hilo for 126 years! 

In the perspective of "Largeness" Merrie Monarch Week is the biggest thing that happens in and around Hilo town. Hilo is a town that loves to celebrate for almost any reason and parades seem to bring out an abundance of fun loving characters. The Merrie Monarch Parade was no exception to the rule, in fact it brought out almost EVERYONE!

I was the designated "Parade Place Holder" for our group of friends because I come down to the farmer's market every Saturday very early anyway. I secured a spot on Kamehameha Drive downtown by 8:30 am. When I first set up our chairs and cooler, I wondered if I needed to be there so early, but within an hour the sidewalk was packed and it became quite a tailgaiting event. With cell phones our friends all joined us by the time the parade began at noon. 

As usually happens at such events, we also made new friends. This is Chris who was visiting the island and met up with our buddy Keith at the health club earlier in the day. 

Chris and Keith carrying their Huli Huli Chicken

Another good friend, Tom Lackey who I met through Punaweb and PunaOnline had a Huli Huli Chicken and Steak Stand set up at the parade. Even though Tom recently had a knee replaced, he started his day on his new knee at 5 am that day. I am sure he had an ice bag on it as soon as he got home. The chicken and steak were ONO (good)! Here is Tom at his station!

Our friend Noel choose to hike to the Filipino Restaurant for his stuffed squid. 

The parade featured a lot of floats, a few bands and lots of beautifully decorated horses featuring a queen and princesses from each island. 

The hand made leis for the horses were gorgeous, as were the queens and their handsome banner carriers. 

What you have to understand about our little town is that it is like being back in the 1960's. Many reading this may not have been alive in the 1960's, but life was simpler then and life in Hilo is based on that essential principle of family, cultural history and life on an island thousands of miles from the closest land mass.

Here is an auntie and her cute dogs. Chihuahuas are very popular dogs here and these are adorable ones!

We Hawaiians are a peculiar people in that we don't necessarily want the changes that the fast paced American Life represents. Come visit us and see just how lovely life is in Hilo.

Espana de Hawaii !

Spain Hawaiian Style!

Our International Cooking Club had the March Dinner at our house this month. Over 50 people showed up for Tapas Night and we had some truly amazing food. The weather tested us a few times, but we were able to spill out of the house on to the lanais during the evening. Here are a list of the dishes people brought for our Tapas Night:

• Marinated Pork Loin from the Moorish Town of Calatayud
• Spicy Sausage & Cheese Tortilla with home made Chorizo
• Catalyan Style Traditional Chicken Stew with Eggplant and Peppers
• Basque Eggs with Bell Pepper and Dill
• Sausage with Black Beans, Roasted Garlic & Pepper Cheese
• Croquetas de Bacalao (Cod Croquettes) with Aioli Sauce
• Albondigas
• Asparagus Spears with Smoked Salmon and Aioli Sauce
• Berejena con Andocas y Huevos (Eggplant with Anchovies and Egg)
• Roasted Peppers with Egg, Olive Oil, Salt and Garlic
• Marcona Almonds Andalusian Style
• Tortilla al Estilo Route 11 (Potato Chip Omelet with Kalamata Olives, Sun Dried Tomatoes & Asiago Sprinkle)
• Ensalada Vasca (Basque Salad)
• Home Made Chicharrones !
• Marinated Mushrooms en adobo
• Mussels Ole'
• Espinacas con Garbanzos (Actually local Chard, Kale and Garbanzos)
• Tortilla al Estilo Route 11 (Potato Chip Omelette with Lardons, Garlic and Paprika)
• Crescent Pastries with Sherried Tarragon Crab Filling
• Chorizos & Peppers
• Broiled Jamon and Manchego Cheese Crostini from the La Mancha region of Spain
• Patatas con Ailoi (Potatoes with Garlic Mayonaise)
• Datiles con Tocino (Dates wrapped with Bacon in a Red Pepper Sauce)
• Pulpo Gallego (Octopus with Potatoes)
• Salad with two dressings, one Chipotle Vinaigrette
• Olive Oil Bread
• Pan con Chocolate, Aciete y Sal (Rustic Bread with Dark Chocolate, Olive Oil and Sea Salt
• Home made Ice Cream Sandwiches
• Crepes with Nutella
• Special Sangria al Paukaa
• LOTS of great Spanish Wines and a few domestic ones too
• Beers
• Iced tea
• Fruit Flavored Water

No, I do not have a photographic memory, I used the cards that we had in front of each dish to compile this list. Unfortunately, some may have been lost in the clean up, so if I missed your dish, I am sorry. As I copied all of this from the cards I realized that I missed tasting a lot of dishes as I was playing hostess. People grazed all night on the small plates and everything I did get a chance to taste was superb! Jim brought some really special wines and I did get to try those.

It was a fantastic evening of Aloha Spanish Style. Our group has some truly fantastic cooks and people that love to share food together. Many of the dishes were made with local ingredients and a few with imported Spanish Cheeses and Meats.

Many thanks go to the support team of Noel, Keith, Bonnie, Joey, Jim and Carey for coming early and helping us move furniture, set up tables and light over 40 candles (and keep them lit all night).

I can't wait to see what our April event is like!

If you are interested in joining our group, please send me an E-Mail

Here are some more pictures from the evening taken by Keith and Noel: