Tasting Hawai'i With Moloka'i Chef James Temple

Time 2021-05-23 06:12:46

Web Name: Tasting Hawai'i With Moloka'i Chef James Temple

WebSite: http://www.tastinghawaii.com

ID:178421

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Spicy EdamameSoybeans, also known as edamame, are cooked and coated with a spicy kimchee sauce.Ingredients:14 ounces frozen edamame (in pods)1 tablespoon sesame oil1 tablespoon minced garlic1 tablespoon minced ginger2 teaspoons soy sauce2 teaspoons Sriracha sauce3 tablespoons of tomato paste3 tablespoons of Mitsukan Seasoned Rice Vinegar1/2 teaspoon sesame seedsProcedure:Boil the edamame in their pods, in enough water to cover them, for about 5 minutes then drain. You want the soy beans to be just barely cooked, not overcooked.While the edamame is boiling, simmer the garlic, and ginger in the sesame oil over low heat. Then add the drained edamame stirring and tossing to coat with the oil mixture.Pour in the soy sauce, Sriracha sauce, tomato paste and vinegar while mixing to coat the edamame well.Turn off the heat and remove edamame to serving dishes (with an empty trash bowl on the side). Sprinkle each serving with sesame seeds and serve.To eat you just suck the tender beans out of the spicy coated pods (make sure you suck all that spice and oil off the pods and don't forget to lick your fingers too--it's so good) then discard the pod.Makes 4 servings.This is a delicious dish and it's easy to make.Ingredients:1 smoked ham hock (found at Kualapuu Market on Moloka'i)water to cover ham hock plus 1/2 inch1 bay leaf1 tsp. dried thyme1/2 tsp. black pepper1 1/2 cups of thinly sliced carrots2 cups diced onions1 cup diced celery3 cloves of fresh garlic, minced2 cups dry lentils1 tablespoon of Tamari sauce or (to taste). Found in the Asian section of most grocery stores.Garnish with chopped fresh parsleyServe with 1 loaf of sliced French bread (toasted)Procedure:In a medium sized pot, large enough to hold all of the ingredients, add the ham hock and enough water to cover it plus about 1/2 inch of water. Bring to a slow boil and simmer for two hours, covered. The smoked ham hock is cured in salt and smoked, so the salt and smokiness will flavor the water giving the dish a lot of flavor.After one hour and 15 minutes of cooking, remove the ham hock to a cutting board. Remove all of the bones and cut the meat into bite sized peaces. Add the chopped ham hock meat and the rest of the ingredients to the ham hock broth, except for the Tamari sauce and chopped parsley. Simmer the vegetables and lentils in the broth for about 25 to 30 minutes. The Tamari sauce adds wonderful umami flavor plus it adds a little more needed salt to the dish. Add it slowly, stir and taste as you go. Now taste the lentils and veggies to make sure they are cooked through.That's it, serve in soup bowls garnished with chopped parsley. Serve with sliced, toasted French bread. I like it with served with melted butter brushed on.Makes 4 servings.I have eaten fried calamari in many Italian restaurants. Calamari steaks on the other hand come from giant squid usually found in the cold waters around the worldnear continental and island slopes from the North Atlantic Ocean, especially Newfoundland, Norway, the northern British Isles, Spain and the oceanic islands of theAzoresand Madeira, to the South Atlantic around southern Africa, the North Pacific around Japan, and the southwestern Pacific around New Zealand and Australia.Specimens are rare in tropical and polar latitudes.I first had calamari steak "strips" on the Hawaiian Island of Maui while sitting at a golf club bar in Kahului. They were served as an appetizer with drinks, and are delicious served as a first course or a lite meal. If you live on Molokai, you can usually find these steaks at Friendly Market (see photo below).Here's my recipe, I think you will like it:Calamari Steaks Cut Into Strips And Pan FriedClick on photo to view largerIngredients for fried calamari steak cut into sticks:4 calamari steaks that were already tenderizedPackage of two frozen calamari steaksfrom Friendly Market on the Hawaiian island of Moloka'iClick on photo to view larger1/3 cup of canola oil for frying in a large skillet2 eggs beaten in a small bowl3/4 cup of cornmealsalt and pepper for seasoningIngredients for dipping sauce:1 14-ounce can of tomato sauce1 lime or lemonsalt to taste1/2 teaspoon garlic powderhot sauce to tasteProcedure:Place oil in a large skillet. Place each calamari steak on a cutting board and cut into 1/2 inch wide strips. You will get 5 strips per steak depending on the size of the calamari steaks. Season the sticks with a little salt and pepper to taste. Beat eggs in a medium size bowl and place the calamari steak sticks into the eggs to coat them. Now put the cornmeal on a large bowl and coat the calamari sticks with the cornmeal. Fry the coated sticks in the skillet over medium high heat until crisp, turning the sticks while cooking them. These cook fast do not overcook as they will get tough!I usually make a dipping sauce out of a 14 ounce can of tomato sauce that is seasoned with fresh lemon or lime juice, garlic powder and a little hot sauce to taste. Enjoy!Makes 4 servings.For other octopus recipes on tastinghawaii.com, click here.Lemon Garlic CalamariThis dish makes a great appetizer. Serve over a bed of greens for a salad course, or over pasta for an entrée. Serve with the same wine you used for cooking.Ingredients:1/2 pound calamari1 tablespoon olive oil2 tablespoons finely chopped shallots1 large clove garlic, minced1/3 cup dry white wine2 tablespoons unsalted butterLarge squeeze fresh lemon juice2 tablespoons fresh Italian parsley, choppedKosher or sea salt and freshly ground black pepper to tasteProcedure:Heat oil in a large skillet over medium heat. Add shallot and cook for 2 minutes. Add garlic and cook 1 minute.Add wine, reduce by half. Add calamari; toss to coat; and cook for about 2 minutes or until just translucent (be careful not to overcook).Add butter and swirl to melt. Remove from heat.Squeeze the lemon in, sprinkle with parsley and season to taste with salt and pepper.Makes 2 to 4 servings.Calamari SaladThis is a wonderful main-course salad using squid (calamari), that has been briefly cooked then marinated in a flavorful dressing.Ingredients:1 1/2 pounds of cleaned squid2 tablespoons fresh lemon juice4 tablespoons seasoned rice vinegar1/4 cup extra-virgin olive oil2 teaspoons Red Boat brand fish sauce2 large garlic cloves, minced1/2 teaspoon salt1/2 teaspoon red pepper flakes1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)1/3 cup pitted Kalamata olives, halved lengthwise1 cup of red and 1 cup of yellow cherry or grape tomatoes, halved2 celery ribs, cut into 1/4-inch-thick slices1 cup loosely packed fresh flat-leaf parsley leavesProcedure:Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, about 60 seconds of cooking is all it takes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.Whisk together lemon juice, vinegar, oil, fish sauce, garlic, salt, and red pepper flakes in a small bowl, then stir in onion and let stand 5 minutes.Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and let stand at least 20 minutes in the refrigerator to allow flavors to develop.Makes 4 servings.The secret to tender yet crunchy calamari is to start with a soak in buttermilk. This slightly acidic liquid gently tenderizes the squid, and since the buttermilk is extra thick, it helps the breading adhere to the rings, eliminating the need for beaten egg. For added crunch, you can t beat cornmeal; its fine, pebbly grains fry up crispy. Serve with your favorite marinara.Ingredients:1 pound cleaned squid, tubes cut into 1/2-inch-thick rings and tentacles left whole (about 2 cups), rinsed1 cup buttermilk3/4 cup all-purpose flour (about 3 1/4 ounces)3/4 cup corn flour (about 3 1/4 ounces)6 Tbsp. fine yellow cornmeal (about 2 1/4 ounces)2 teaspoons Old Bay Seasoning1 3/4 teaspoons kosher salt, dividedLemon wedges, for servingPlace cleaned squid pieces in a medium bowl. Pour buttermilk over squid, and toss to coat. Cover and chill at least 2 hours or up to 24 hours.Meanwhile, pour canola oil to a depth of 1 3/4 inches into a Dutch oven; heat over high to 375 F.Stir together all-purpose flour, corn flour, cornmeal, Old Bay, and 1 teaspoon of salt in a shallow dish. Working in batches, remove squid pieces from buttermilk, allowing excess to drip off. Dredge squid pieces in flour mixture, shaking off excess. Add to hot oil, and fry until lightly golden and crisp, about 45 seconds. Using a slotted spoon, transfer to a wire rack set over paper towels to drain. Let oil return to 375 F between batches. Transfer fried calamari to a large bowl, and toss with remaining 3/4 teaspoon salt. Transfer to a platter, and serve with lemon wedges.Makes 4 servingsFOLLOW TASTING HAWAII BY EMAIL! New posts will be sent to you as soon as they are published.First of all, thanks for visiting Tasting Hawaii, my way of introducing you to the multi-ethnic cuisine found on these tropical Hawaiian islands.I'm a retired chef living on the Hawaiian island of Moloka'i. It is small and rural, with a population of only 7,404 according to the 2010 US census. This island is tucked away between Oahu and Maui. It's special because the people living here are mostly Hawaiian. They love the old ways of aloha, where family comes first, helping your neighbor is important, and growth and tourism is not in their vocabulary.In ancient times, it was the task of the men to prepare the food, and men and women ate meals separately. Hawaiians have always loved to cook, and so do I. No matter where you live, we all have one thing in common... FOOD. To me, sharing lives over a meal makes food what it was always meant to be, not just a nourisher, but a uniter of hearts.After 35 years in the advertising business I thought... it's time to expand my horizons. I decided to make a big change and go back to school... cooking school. In January, 2003 I graduated from the California Culinary Academy in San Francisco, California, with an Associate of Occupational Studies in Le Cordon Bleu, Culinary Arts Degree.I love living and cooking, especially in Hawaii. I hope you find a recipe on this blog that will become a family favorite, and that you will learn a little about Tasting Hawaii and cooking with Aloha.Chef James TempleThis was my first cookbook. It was printed twice but is now SOLD OUT. Cooking in Hawaii is like a painter's pallet, a fusion of flavors from many nationalities, a tropical melting pot that is unique to the culinary world. This 170 page cookbook has over 120 local recipes like: Fried Honey Sesame Shrimp, Chicken Adobo in Coconut Milk, Spicy Thai Beef Salad. and Tahitian Lime Pie. These recipes are some of the best 'grindz' enjoyed on Moloka'i and the Hawaiian islands.Did you know that there are over 45,000 tropical islands around the world. This 170 page cookbook has a collection of over 120 tropical island recipes. Recipes like: "Banana Crumble Muffins", "Aruban Citrus Chicken", "Pineapple Rum Cake", "Lime-Garlic Pork Roast", "Black Bean, Heart of Palm, and Corn Salad", "Coconut Crab Cakes with Avocado Mango Salsa", "Coconut Shrimp Hush-puppies", or "Tropical Island Gazpacho", just to name a few.In Greek mythology, Ambrosia was the food of the Gods, an elixir of life. Today, Ambrosia is still a word that stands for the best of food, food that is good enough to be eaten by the Greek Gods. This 170 page cookbook has over 120 recipes like: "Roasted Beet Bruschetta", "Cream of Artichoke Soup", Celery Root Salad with Capers and Lemon", "Roast Pork with Dried Fruit", "Shirred Eggs with Lobster", and "Plum Crumble". This is a culinary oasis that will bring fine dining to your world and romance to your plate, whether you are a deity or not.Creations by Kimberly is my wife's company. She specializes in wholesale custom pillow cases, placemats, aprons, tote bags, etc., all in beautiful tropical fabrics. Kimberly's products are sold in retail outlets on most of Hawaii's islands. Click on the logo above to visit her website and see her products.

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