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Watermark Publishing Blog

  • FOOD FRIDAY: Chicken Curry Rice Salad

    This cool rice dish from The Hawai‘i Book of Rice is a great way to beat the heat when you don't want to turn on the oven on these hot summer days. (Use a rice cooker and buy a roasted chicken from the market for a completely no-heat version.)

    Chicken Curry Rice Salad

    by Kaui Philpotts

    Chicken Curry Rice Salad - The Hawaii Book of Rice Photo by Adriana Torres Chong for The Hawai‘i Book of Rice

    I grew up with mango chutney as a staple in our refrigerator. We kept it around for the delicious chicken and shrimp curries we made on many Sunday evenings. Island-style curry, creamy and mild, bears little resemblance to the Southeast Asian or Indian varieties. A version of this cold rice salad has been around for decades in Hawai‘i. It works well for buffets or lunch on a warm summer day.

    6 chicken breast halves, skin on and bone-in
    olive oil
    salt and pepper
    1½ c. mayonnaise
    ¼ c. mango chutney
    3 Tbsp. curry powder
    1 c. cooked rice, brown or white
    2 stalks celery, chopped
    ¼ c. chopped green onions
    ½ c. seedless green grapes, cut in half
    1 c. chopped macadamia nuts
    6 leaves butter lettuce

    Preheat the oven to 350°F. Place the chicken breasts on a baking sheet and brush with olive oil, salt and pepper.

    Roast for 35 to 40 minutes, or until done. Cool. Remove skin and bones. Chop chicken into large chunks. Combine the mayonnaise, mango chutney and curry powder in a food processor or blender. Add a little fruit juice or water if the dressing is too thick. In a bowl, combine the chunks of chicken with the dressing to moisten. Add the cooked rice, celery, green onions, grapes and more dressing to taste. Cover and refrigerate to blend the flavors. Before serving, mix in more dressing if the salad has become dry and add the chopped nuts.

    Serve at room temperature on top of a leaf of butter lettuce. Serves 6.

    Note: This salad can be made with leftover roast chicken, cut into cubes. It’s also a great vegetarian dish—just leave out the chicken. Substitute ¼ cup raisins if you don’t have grapes; cooked shrimp for chicken; and use any nut you choose. This is a flexible salad—you can also add chopped, marinated artichoke hearts and green olives.

  • Awards for Hawai‘i Memoir Writing Guide and Brother Noland’s Wilderness Handbook

    9781935690535Watermark Publishing has swept the Special Interest Books category and received further recognition in the Design category at the Hawai‘i Book Publishers Association’s 2015 Ka Palapala Po‘okela Awards. Honors were given to Writing the Hawai‘i Memoir: Advice and Exercises to Help You Tell Your Story by Darien Gee (Award of Excellence, Special Interest) and The Hawaiian Survival Handbook by Brother Noland, illustrated by Andrew J. Catanzariti and designed by Jen Tadaki Catanzariti (Honorable Mentions, Special Interest and Design). The awards, which recognize the best local books published during the previous calendar year, were announced at ceremonies held on Thursday, April 23, 2015 at the East-West Center.

    DarienGee_headshot Darien Gee

    “What an amazing gift it would be for the Hawaiian Islands and the rest of the world if more people started to write down what might otherwise be lost,” the competition’s judges observed in their comments regarding top award honoree Writing the Hawai‘i Memoir. “It’s a daunting task to actually sit down and know where to begin. Darien Gee has solved this problem. [This] book takes you through the process step by step…it takes the stress out of where to start and how to start. The format of Writing the Hawai‘i Memoir is inspiring in itself, creative and original in its design.”

    Gee is a nationally best-selling author with six novels to her credit. A resident of Waimea on the island of Hawai‘i, she continues to write fiction (also under the pen name Mia King) and teaches writing and publishing workshops.

    SurvivalHandbook_webThe judges praised Brother Noland’s The Hawaiian Survival Handbook as “a guide like no other, not just because it includes plants, animals and scenarios specific to Hawai‘i, but because it considers the culture and customs of the people that live here. This valuable collection of knowledge is a unique addition to the typical guidebooks about our islands.” In the Design category, the Survival Handbook was acknowledged “a very close second to the winner. Fresh and unique…its compact size, black-and-white illustrations and gently distressed cloth cover perfectly complement the subject matter. The judges also enjoyed the endlessly amusing titles such as, ‘How to Deal with Eels.’”

    Noland_SurvivalWeb Brother Noland

    Brother Noland is an accomplished Hawaiian musician and lifelong outdoorsman. He offers traditional Hawaiian tracking and outdoor skills workshops and camps for adults and children through his Ho‘ea Initiative program. The Hawaiian Survival Handbook is his second book to be recognized by the Hawai‘i Book Publishers Association; The Lessons of Aloha: Stories of the Human Spirit, also from Watermark Publishing, was honored in the Nonfiction category in 2006. Husband-and-wife illustration-design team Andrew Catanzariti and Jen Tadaki Catanzariti have also collaborated on a Watermark Publishing children’s book, Wordsworth! Stop the Bulldozer!

    Each year, the Hawai‘i Book Publishers Association presents the Ka Palapala Po‘okela Awards to honor the best of Hawai‘i book publishing from the previous year. “Ka Palapala Po‘okela” literally translated from Hawaiian means “excellent manuscript.”

  • Brother Noland's Hō‘ea Initiative Tracking Camp - Summer 2015

    The Hawaiian Survival Handbook is the essential textbook for Brother Noland's Hō‘ea Initiative Tracking Camps. The next camp starts May 31, and there are still spots available. (Children and adults welcome.) Read on for more details about what these camps entail and info on how to sign up for the upcoming camp.

     

    With nature as the classroom, the Hō‘ea Initiative provides various training opportunities for youth and adults in a wide range of life skills, including wilderness survival, nature awareness, tracking, cultural appreciation and much more. These interactive camps and sessions are designed to immerse participants in nature while increasing self-reliance and appreciation of the natural world by introducing participants to the resources found in nature and teaching them how to recognize and utilize those resources. Participants learn a variety of skills to live off the land and ocean. Early Hawaiians lived and existed in total balance and harmony with all things in nature and their resources were nurtured and never depleted.

    The early Hawaiians knew and followed the seasons and cycles of all things in the universe following a spiritual protocol we call aloha...permission, conservation, preservation...sharing and sustaining life not just for one’s self but for the greater community. The Hō‘ea Initiative programs are a passionate effort to provide universal understandings inside all of us through indigenous knowledge and principals found outside in the natural world. We provide the opportunity to increase one’s peripheral vision and strengthen his or her whole mind-body-spirit completeness.

    Brother Noland and his Hōe‘a Initiative crew: HIT trainers Palakiko and Jenny Yagodich, and junior trackers Karina Jacang and Alex Johnstone. Brother Noland and his Hōe‘a Initiative crew: HIT trainers Palakiko and Jenny Yagodich, and junior trackers Karina Jacang and Alex Johnstone.

    All of Brother Noland’s Hō‘ea Initiative camps and sessions follow the same core format. Although the core format is always the same, we are also free with our planned curriculum so that we are able to move and adjust with the environment around us. Sometimes admiring an ‘ohana of monk seals or a visit from a pueo takes us away from our agenda…we allow freedom for these types of gifts from nature.

    Summer 2015 Tracking Camp Details:

    Adult Camp - Sunday, May 31st  2015 – Wednesday, June 3rd 2015

    Youth Camp – Wednesday, June 3rd 2015 – Friday, June 5th 2015

    **Adults have the option to stay the entire time, the 31st – 5th

    Fees/Costs:

    Airfare is the responsibility of each participant and the camp/session fee is $300 per person ($500 for adults staying for the entire camp).  This fee covers ground transportation on Moloka‘i, meals, activities and community speakers. Payment is due in cash or by check on made out to Hoea Initiative  by Monday, May 4th.

    Travel Reservations – Reservations are the responsibility of each participant. 

    • Please plan on arriving on Moloka‘i the afternoon of May 31st.
    • If you leave on the 3rd, please plan an early flight as we will be picking up the Junior Trackers on the first flights.
    • Please plan to leave the evening of the 5th.

    More details about specific flights will be available as we move closer to camp dates.

    Additional Details:

    We are asking that each participant bring the following with you to Moloka‘i:

    •   Your signed waiver
    •   Something organic to add to the food table (fruit or veggies from your yard or something similar)

    Contact Hō‘ea Initiative at hoeainitiative@aol.com or (808) 729-8293 to reserve your spot and obtain the necessary forms and detailed information.

    The Hawaiian Survival Handbook
    by Brother Noland
    Hardcover; 164 pp.

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  • FOOD FRIDAY: Chef Tylun Pang's Farmers Market Green Onion and Ginger Pasta

    Happy Friday, everyone! Today, we're sharing a fresh farmers' market recipe from Chef Tylun Pang of the Fairmont Kea Lani's Kō restaurant on Maui. This simple sauce evokes the flavor of Chinese cold ginger chicken and, paired with your favorite pasta noodle, makes for an easy weeknight dinner.

    Originally featured in The Hawaii Farmers Market Cookbook: Vol. 2 - The Chefs' Guide to Fresh Island Foods.

    Chef Tylun Pang - Green Ginger and Onion Pasta

    Green Onion and Ginger Pasta

    by Chef Tylun Pang, Kō at The Fairmont Kea Lani

    • 1 cup finely sliced green onion
    • ¼ cup finely minced ginger
    • 2 teaspoons Hawaiian salt
    • ¼ cup peanut oil
    • 1 pound De Cecco linguine
    • 2 tablespoons oyster sauce

    Mix the green onions, ginger and salt in a bowl; let stand at room temperature for 15 minutes. In a small saucepan heat peanut oil over high heat until it just begins to smoke. Remove the pan from the heat and cool for 10 minutes. Add the oil to the green onion mixture. Bring 6 quarts of water to a boil. Add salt to the water; add linguine. Cook linguine for 11 minutes, stirring occasionally. Drain pasta and transfer it to a serving platter. Toss pasta with the oyster sauce; add the green onion mixture and toss again. Serve hot.

    Serves 4

    Tips from Chef Tylun

    • I like De Cecco dried pasta made from durum wheat semolina. This pasta has good body when cooked right.
    • When it comes to buying oyster sauce, cheaper is not always better. Lee Kum Kee is a good brand, but be careful since they have different levels of quality under the same brand name. I like to use the one with the picture of the lady in the boat.

    For more delicious, fresh recipes from 18 of the Islands' top chefs, using ingredients straight from our local farmers markets, pick up a copy of The Hawaii Farmers Market Cookbook: Vol. at our online store. Royalties go to the Hawaii Farm Bureau Federation to protect, advocate and advances the social, economic and educational interest of our diverse agricultural community.

    The Hawaii Farmers Market Cookbook: Vol. 2
    by The Hawaii Farm Bureau Federation
    Edited by Joan Namkoong
    Softcover, spiral bound; 152 pp.

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