the tastes of maui

You know you are getting old when the food you ate is one of the highlights of your trip.  Oh, but it was.

It was all so delicious … fresh, local, great flavor … and we indulged.

One of my friends commented that it was nice to see everyone eating again after months of getting our bodies Maui-ready! Eat, we did. A lot of it.

Here are some highlights of our meals, with a few recipes at the end.

Hula Grill, Kaanapali

We dined in the barefoot bar – a sandy floor with tables under grass hut roofs. Great atmosphere with live music and very friendly staff. The dinner was amazing, but so was the dessert.

{coconut creme brulee, tropical sorbet, macadamia nut brownie ice cream sandwich}

Definitely a must-try if you are on Maui.

Mama’s Fish House, Maui North Shore

We had heard many things about Mama’s Fish House – from “best meal of my life” to “not worth the hype” – but my best friend and her husband were up to it, so we spent one evening indulging in the Polynesian experience.

{my grilled fish with rice and bok choy}

Although it was expensive, I will say this was the best collective meal I have ever enjoyed.  The appetizers were amazing {my first time trying tuna sashimi}, our entrees were perfect and the best part was dessert. We tried a variety and each one was the best thing I had ever tasted.

This is a great restaurant for an indulgent date night.

Haliimaile General Store, upcountry

If you find yourself in Maui, be sure to take a drive through the upcountry {Paia, especially}. If/when we return, we’d love to find a bed & breakfast and stay here.  Sugarcane plantations, local farms and ranches surround the area with amazing views of the ocean – it is so tropical and beautiful. My aunt’s favorite restaurant on the island is the Haliimaile General Store located in this upcountry area so we just had to try it. The food was excellent and my coconut & lime blended drink was the best. They used toasted coconut to rim the glass – I’m stealing that idea someday.

Five Palms Restaurant, Kihei

{crab cake eggs benedict}

On our last full day, Ryan and I took a long walk along the beach then stopped for a late breakfast at the Five Palms Restaurant.  I have a thing for crab cakes and eggs benedict and when I saw the two combined on the menu, I knew I was in heaven. So over-the-top but amazingly delicious. Best breakfast of my life.

Because we were in the island spirit, on the night we hosted our friends for a bbq, we decided to take ques from the food we had already tried.

Ryan grilled flank steak and pineapple {so delicious grilled}, a friend made a traditional pico but added finely chopped pineapple and I put together my new favorite salad.

Tropical Salad

mixed spring greens
red onion, finely diced
avocado, chopped
navel orange, segmented
sliced almonds
toasted coconut

Just throw it all together in a big salad bowl and serve. You don’t even need dressing, but a light citrus vinaigrette would be delicious on it.  You could grill chicken and add that on top for a full meal.

At breakfast one morning there was coconut syrup. I love anything coconut, so I poured a little on my fresh fruit and sprinkled on toasted coconut. What a treat! This would also be great on pancakes.

Coconut Syrup {from allrecipes.com}

1 (13.5 ounce) can coconut milk
2 tablespoons cornstarch
2 cups light corn syrup
1/2 cup white sugar
1/2 cup shredded sweetened coconut

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on a cold winter’s day

The perfect antidote to a chilly, trying-to-snow, wintery day …

homemade chicken noodle soup.

It’s a favorite around here and so simple to make.

I use Ina Garten’s recipe {found here} but add in extra noodles and use a store-bought rotisserie chicken instead of roasting my own.

And for dessert …

My favorite tea and not-too-sweet ginger cookies made by my mom {using another Ina recipe found here}.

Delish.  The perfect thing to keep you cozy on a cold winter’s day.

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I’m having my cake

Today is my birthday. And according to Wikipedia, it is the birthday of 698,999 other Americans too. October 5th {the most common birthdate} happens to fall 40 weeks after New Years Eve, so I guess it makes sense that all that lovin’ on New Years turns into babes 10 months later. 

I don’t really like to make a big deal about my own birthday, but I do like carrot cake and so I decided to make myself one.  I’m going to try not to eat the whole thing {it really is that good}.

The recipe is below {from Ina Garten – my fave}, and the ingredients made for a cute photo.

But the very best part is the finished product.

My auntie made this recipe last week for my cousin’s bridal shower and it is truly the most delicious carrot cake I have ever had.  My version turned out pretty well too.  If you are a carrot cake lover, add this one to you must-try-list.

Carrot and Pineapple Cake {Ina Garten, All Rights Reserved}

INGREDIENTS

For the cake:

• 2 cups granulated sugar
• 1 1/3 cups vegetable oil
• 3 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 cup raisins
• 1 cup chopped walnuts
• 1 pound carrots, grated
• 1/2 cup diced fresh pineapple

For the frosting:

• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners’ sugar, sifted

DIRECTIONS

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

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kevin’s salsa

My uncle Kevin was a chef for much of his adulthood. He specialized in things like gran marnier injected chocolate-dipped strawberries {pure heaven} and the best parmesan chicken you’ve ever tasted.

But his most beloved recipe of all {at least in our family} is his salsa.

Uncle Kevin was diagnosed with ALS {also known as Lou Gehrig’s disease} my freshman year of college. The disease progressed quickly and it resulted in the loss of muscle control, speech and ultimately his life just a few years later.  It was a very hard time in my close-knit family’s life, but probably one of the most amazing as well. The ways Kevin used his illness to impact others in life-changing ways was so encouraging to watch.  He made a difference while he was here and we miss him terribly, but rejoice in knowing we will meet up again someday soon.

One way I like to remember him is to make his delicious salsa. I love it on fish tacos, but it also is a great dish to take to a party or a summer-day snack with tortilla chips.

INGREDIENTS:

1 small head of cabbage

1 bunch of cilantro

3-4 roma tomatoes

1 small onion

1 lime

lawry’s or johnny’s seasoning salt

STEPS:

finely chop cabbage, onion, and tomatoes and add to large bowl. Strip cilantro leaves from stems and finely chop, then add to bowl. Add the juice of one lime and generously season with seasoning salt.

How easy is that.  {I sound like Ina Garten – another fave}

You could also chop it all in a food processor, but it does create a less chunky salsa. 

Yum.

I am by no means a food expert or even a good chef, but I can make this one every time without fail … I hope you try it!

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