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Tag Archives: cookbook

  • Splish, Splash!

    The newest member of the Dash of Aloha Cookbooks family is here! Get your feet wet and dip a toe into the waters of seafood preparation with A Splash of Aloha: A Healthy Guide to Fresh Hawaiian Seafood. This cookbook from the Kapi‘olani Community College Culinary Arts Department, will help you enjoy fresh Island fish and shellfish for good health and good nutrition, too. Seafood preparation can be daunting. To guide novice cooks, A Splash of Aloha includes step-by-step photo illustrations of common fish preparation techniques. Recipes offer a variety of simple cooking methods, with a myriad of flavors from Hawai‘i and Asia to the Middle East, Mexico and Italy. Each is designed with the home cook in mind.

    A Splash of Aloha hits local bookstores next weekend (around Sept. 22) and will be featured in Longs Drugs stores statewide beginning Sun., Sept. 23. But there's a way for you to get your hands on a copy of the book BEFORE then! Come down to the Kapi‘olani Community College Farmers Market THIS SATURDAY, Sept. 15 from 7:30AM to 11AM. See below for other events where you can meet our chefs and contributors.

    Bruschetta with Mahi Mahi & Eggplant Caponata by Sharon Kobayashi. Photo by Adriana Torres-Chong.

    Here in Hawai‘i we have a bounty of the freshest and highest quality fish. But as the ancient Hawaiians knew well, there is a season for everything. Hawai‘i law mandates a periodic fishing moratorium to protect the sustainability of our local waters. The most popular fish may not always be available, or may be out of budget. Fortunately, the state also leads the way in aquaculture research and development and A Splash of Aloha offers recipes that incorporate the wide range of both wild-caught fish and other fresh, locally raised seafood (such as prawns, abalone and tilapia) available in the Islands.

    Have you ever been confused by all the different names for fish? In the Islands, especially, it seems everyone has a different name for the same fish! An a‘u is a nairagi is a striped marlin, but so is a kajiki (blue marlin) because a‘u is the generic Hawaiian name for all marlins. Japanese names, Hawaiian names, English names, casual names and formal names, incorrect names. The fish world is the land of “call it what you will, just call me in time for dinner.”

    We have a special "Cheat Sheet" for you to help you keep your fish names straight and know what's on your plate. Click the graphic for a larger PDF version.

    Meet our chefs and contributors at the following events:

    Kapiolani Community College Farmers Market
    Saturday, Sept. 15
    7:30AM - 11AM

    Sea-to-Me Tasting Event
    Pier 38, Honolulu's Fishing Village
    Friday, Oct. 5
    5:00PM - 9:00PM
    Event Tickets: $75

    7th Annual Hawaii Fishing & Seafood Festival
    Pier 38, Honolulu's Fishing Village

    Sunday, Oct. 7
    9:00AM - 4PM

  • Healthy Pi Day


    It’s Pi Day! (That’s 3.14, didn’t you know?) If you can carry pi past 10 digits, you’ve probably got a pretty healthy brain. But we want to help keep the rest of you healthy, too! So here’s a pie recipe from our recently released cookbook all about healthy desserts and snacks: A Sweet Dash of Aloha.

    The ingredients may give you pause—avocado? In a pie?!—but we assure you: the tart lime flavor of this dish shines through, and you’d never know it was made with avocados at all. And you can rest easy knowing that the vivid green hue comes solely from fruit—no artificial coloring here. Some doctors believe that avocado is a “brain food,” so have a little on Pi Day, and maybe you’ll tap into some advanced mathematics skills you never knew you had!

    You can also watch Chef Alyssa walk you through making this pie in this Hawaii: In Real Life video segment with Nonstop Honolulu hosts Melissa Chang and Ed Morita.

    Key Lime–Avocado Pie

    Recipe by Chef Alyssa Moreau

    Makes 6-8 servings     

    This is a great way to use up extra avocados and a unique way to serve a favorite dessert in the Islands. The avocados, preferably local and a variety with smooth texture and no strings, should be good and ripe. The key is to taste not avocado but the tart lime paired with the light sweetness of agave. The avocado and coconut oil add good fats to this dish and wonderful texture. The pie must be chilled in order to set it up, so give yourself ample time to prepare this one. You will need to zest limes, then juice them and divide juice for use in separate parts of the recipe.


    For the crust:

    • ¾ c.       shredded unsweetened coconut
    • ¼ c.       unsalted macadamia nuts
    • ½ tsp.    lime zest
    • ⅛ tsp.    salt
    • 1 tsp.     lime juice
    • ½ c.       dates, chopped
    • 2 T.       shredded coconut

    For the filling:

    • 1½ c.    ripe avocado
    • ⅓-½ c.  fresh lime juice
    • ⅓-½ c.  agave or honey
    • 4 T.       refined* coconut oil
    • ¼ tsp.   salt
    • Zest of ½ lime (for garnish)
    • 2-3        lime slices for decoration

    To make the crust: In a food processor, combine the coconuts, nuts, zest and salt and chop coarsely. Add lime juice and dates and process until it sticks together. Sprinkle a 9-inch pie plate with the remaining coconut and pat the crust on top and up the sides of the plate. Chill while making filling.

    To make filling: Combine all ingredients in a blender (start with the smaller amount of lime and agave, as some avocados are wetter than others and milder in flavor; add more if needed). Blend until smooth. Adjust flavors to taste. Pour over crust and chill 4-6 hours or overnight. Garnish with remaining zest and some lime slices, if desired.

    * If you use unrefined, it will add a coconut flavor to the dessert, a nice alternative if you want it to taste more tropical. Refined coconut oil is available in health food stores.

  • VIDEO: "Biting Commentary" Focuses on Hawaii's Coffees

    The final episode of HONOLULU Magazine’s “Biting Commentary with John Hecktahorn” ran last Sunday, July 17, and focused on Hawaiian coffee. The Hawai‘i Coffee Book: A Gourmet’s Guide from Kona to Kaua‘i served as a valuable source of information for the show, as the only comprehensive book on the subject covering ALL of Hawai‘i’s coffees.

    Watch the episode here, which features our favorite downtown coffee shop, Beach Bum Café. (They also happen to be our neighbors and the only shop brewing up nothing but 100% Hawaiian coffee.) Stop by; you may find “Dr. Coffee” Steiman making your cuppa joe.
    You can purchase The Hawai‘i Coffee Book at Beach Bum, at your favorite bookstore or online at www.bookshawaii.net.

    And congratulations to our contest winner, Darrell, who guessed there are “3000 big Kona beans!” in a pound of coffee on our original post on Hawai‘i coffee on Biting Commentary. The answer, as published in The Hawai‘i Coffee Book, was 2,800 to 4,725 beans in a pound (depending on the size of the beans).

  • From Bean to Cup—Savor Hawaii's Coffees


    Hawai‘i is known worldwide for the gourmet coffee of the Kona Coast, but if you’re a real coffee nerd, you know that Kona’s just the beginning. The only place in the United States growing coffee as a commercial crop, our state hosts a thriving industry encompassing 10 major regions on five islands with approximately 7 million pounds produced last year, valued at over $30 million. We’re also unique as a coffee-producing center: Whereas most coffee is consumed far from its origins, Hawaiian coffee is drunk and sold right here at home in local cafés and stores.

    Bean-and-brew guru Shawn “Dr. Coffee” Steiman, author of The Hawai‘i Coffee Book: A Gourmet’s Guide from Kona to Kaua‘i, is one of those aforementioned “coffee nerds.” His book provides an overview of Island coffee history, from modest beginnings on O‘ahu—not Kona as many might assume—to current-day production systems, as it makes its way from bean to cup, farm to coffeehouse. You don’t need to be a coffee nerd to appreciate his book, though; in addition to historic and scientific background on coffee, the book lists farms, cafés and retailers, plus over a dozen recipes for cooking with coffee—everything from appetizers and entrées to desserts and drinks.


    Coffee’s also the topic of the next—and series finalé—episode of HONOLULU Magazine’s Biting Commentary with John Heckathorn TV series, presented by Hawaiian Airlines, airing on KGMB9 on Sunday, July 24, 2:30 pm.

    What you’ll learning from Biting Commentary: Hawai‘i isn’t just the home of the only U.S. commercial coffee industry; we’ve got a current Coffee of the Year award-winning coffee (Kaliawa Coffee Farm in Ka‘u received 5th place—out of 10—from the Specialty Coffee Association of America; this is the 5th straight year a Ka‘u coffee has placed in the top dozen of the world) and the nation’s top barista, Pete Licata of Honolulu Coffee Company, plies his trade here too. (Pete went on from the U.S. Championships to take 2nd place at the World Barista Championships. His win is partially credited to Rusty’s Hawaiian 100% Ka‘u Coffee, which he used to make his winning brew—from coffee cherries he hand-picked himself at the farm; this guy is a serious coffee nerd, people!)

    Tour the famed coffee regions of the Big Island with Biting Commentary, from Kona to Ka‘u; sip and savor fresh-brewed coffees at Beach Bum Café in Honolulu (our downstairs neighbor, by the way; owner Dennis McQuiod makes sure to keep us and other downtown denizens well-caffeinated, and if you stop by, you may find “Dr. Coffee” Steiman making your cuppa 100% Hawaiian brew); and learn to make the perfect cappuccino from champion barista Pete Licata.


    We’re so buzzed about Hawaiian coffee on Biting Commentary, we’re giving away a copy of The Hawai‘i Coffee Book to one lucky winner, selected at random. Tell us in the comments below how many beans you think are in a pound of coffee. The answer, as published in The Hawai‘i Coffee Book, had a roughly 2,000 bean spread, i.e., between X and Z beans in a pound — the answer depends on the size of the beans — so we’ll accept as correct any guess that falls between those two numbers. We’ll pick a winner from among the correct guesses. Contest closes at 11:59pm on Sunday, July 24, 2011; see the end of this post for additional contest rules.

    We think Biting Commentary will perk up your day. Brew a fresh pot (and make it Hawaiian!) and watch the episode this Sunday, July 24, at 2:30pm on KGMB9.

    Special Deal: We’re so excited about Biting Commentary with John Heckathorn that we’re offering 30% off all our non-sale titles at our online store. Use coupon code BITEBOOKS to get your discount.

    Contest Rules: A winner will be selected at random from the valid comments posted prior to the contest closing time. To be counted as an entry, the comment must include an on-topic answer. One entry per e-mail. The winner will be notified via e-mail; in the event that we do not hear back from the winner within 48 hours to confirm acceptance of their prize, a new winner will be chosen. Winners who do not respond within the stated time frame forfeit their prize claim.

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