Meet my new favorite breakfast treat. Sorry, SPAM… (But you’ll always be my first!) Now, I admit I was slow coming around to Scrapple. I first noticed it in the chilled meat section alongside bacon, ham and sausages, when we first lived on the East Coast 10 years ago. The commercial variety did not look very …
Tag Archives: Local
Baked Monchong with Hummous Crust
When it comes to food from the deep and the reef, the waters have gotten very murky lately, literally and figuratively. Literally, since it seems every week there is a report identifying another fish species as having dangerously high levels of mercury, PCBs, and other toxins from fertilizer run-offs and other pollutants in the nation’s …
Mid-East meets Mid-Pac: Kajiki with Pomegranate-Ogo (Sea grass)
Once we had discovered the delightful marriage of pomegranate and fish in the Salmon in Pomegranate Sauce, we wondered how the pairing would work with other fish. We had more fillets in the fridge to play with— this time firm white-fleshed Kajiki, or Pacific blue marlin. Rather than marinate the fish, I seasoned it shortly …
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Go Home, Cook Rice: Miso Butterfish
One of the hundreds of great things about living in Hawaii is the access to simple and quick healthy meals that only require a pot of home-cooked hot rice and a few minutes of skillet time. Misoyaki Butterfish fillets are available in almost every grocery, pre-marinated in a boozy miso-laced sake marinade that permeates the …