Thursday, September 25, 2014

Apple Banana-Guava Smoothie (makes ~ 4 cups, serves 2)


I enjoy various ways of consuming sweet tree ripened apple bananas or candy apple bananas.  These bananas are about half the size of the Cavendish or Williams banana commonly found in stores across the Mainland and they are exceptionally sweet.  Here is one way to make another tropical smoothie to beat the tropical mid-day heat!  

Ingredients:

4 ripe apple bananas (also known as candy apple bananas)
2 medium size ripe guavas
4-5 ice cubes
1/2 can of guava-o-passion fruit (may substitute with water, milk or another juice)

Method:

Put everything in a blender and puree until well blended.

*A shot of rum makes this a nice cocktail.  It's 5 o'clock somewhere in the world!  :D
*I like to add the colorful bougainvillea flowers for garnish.  This brightens my drink to something a little more special!

Sauteed Maui Pohole and Beef Heart (serves 2)

sauteed Maui pohole and beef heart
Having visited Maui quite a few times in the past I have not seen pohole or fern shoots for sale. Recently I came across these organic Maui grown pohole. These edible ferns are a lot longer than the edible fiddleheads commonly foraged in the wilderness in Maine and New Hampshire. If you get a chance you should try these. They have a slight sweetness, and are tender and delicious!

pohole or Maui fern shoots
Sauteed Maui Pohole and Beef Heart (serves 2)

Ingredients:

2 Tbsp oil (canola, olive or whatever you have or prefer)
1 large garlic clove, smashed and chopped
1 Tbsp minced lemongrass
3 kaffir lime leaves, julienned
1/2 lb thinly sliced beef heart
About 20 Maui fern shoots (Pahole), washed, trimmed off 1/2 inch ends, cut into 2-inch lengths (reserve the fern tips to one side, will cook them last)
5 large button mushrooms, sliced or any type of mushrooms you have or prefer
1 tsp fish sauce
1/2 tsp Sazónador Total (seasoning) or salt
1/2 tsp sugar
A pinch of freshly ground black or white pepper
A large pinch of toasted sesame seeds (garnish)

Method:

1) Heat a pan in medium high heat.  Once the pan is hot add oil.
2) Once the oil is heated add garlic, lemongrass, and kaffir leaves.  Saute about 2 minutes.
3) Add heart and saute about 2 minutes.
4) Add mushrooms and fern shoots (reserve the fern tips), saute about 2 minutes.
5) Add fern tips and saute for about 1 minute.
6) Turn off heat and add fish sauce, Sazónador Total (seasoning) or salt, sugar, and pepper (or according to your taste). Saute for another 30 seconds and remove from heat.

sauteed Maui pohole and beef heart
over rice noodles
stir contents before eating
*I ate this dish with rice noodles and a sprinkle of toasted sesame seeds.  Substitute crushed unsalted roasted peanuts, macadamia nuts or another nut if interested.  

Saturday, September 20, 2014

Charcoal Grilled Road Kill Deer Ribs (serves 2)


My secret hunter named T, was born and raised on Maui.  He loves to fish, hunt and lives his life basically off the land when possible.  T recently gave me 2 racks of ribs from a deer.   He accidentally ran over this poor deer while off on one of his hunting/fishing outings.   He believes that if you run over an animal and it is dead but still warm then definitely take it home and share with a few friends for a few good meals!  Why waste good meat, right?!

My friend/neighbor, Inge constantly tells her friends and family that I can make anything taste good, even road kill!  Of course we all thought she was just kidding.  However, my husband can now tell her that I can make a decent meal out of road kill after all!  :D

I marinaded my meat in a bag
and kept in refrigerator overnight
Ingredients:

~ 1 1/2 lbs deer ribs
1/2 C finely chopped shallots or onion
1 1/2 Tbsps minced lemongrass
2 large garlic cloves, smashed and minced
5 kaffir lime leaves, julienned or chopped
1 tsp grated ginger
1 1/2 Tbsps fish sauce
1/2 tsp salt
A pinch of raw sugar

Method:

Mix all ingredients (except for the ribs) together in a small bowl until well blended.  Rub mixture over both sides of the ribs.  Let marinade at least 4 hours or overnight.  Grilled over charcoal until the thickest part of the ribs are cooked through (approximately 15-20 minutes total).  The cooking time will depend on how hot your grill is).

charcoal grilled road kill deer ribs,
grilled Maui wild boar on sugar cane stick
and papaya-purslane weed salad
*I marinaded my ribs overnight in a ziplock bag for easy clean-up.
*Add hot chili pepper or cayenne powder if you want to add some kick to your ribs.
*You may also use a mortar and pestle to blend the shallots/onion, lemongrass, garlic, lime leaves, ginger, fish sauce, salt, and sugar.
*My husband was surprised he was able to get the grill to work by the banana tree grove due to the strong trade winds.  Of course I had to pick the afternoon when we have a very windy day to grill!