Venison Leg Roast, Portuguese Flavors with Chickpeas

Axis deer are overpopulated in Hawaii. They happen to have delicious meat that is also very dense in protein and nutrients while at the same time being mild and lean. So, it makes sense on all levels for a company like Maui Nui to realize the potential of what they have in Hawaii, humanely harvest…… Continue reading Venison Leg Roast, Portuguese Flavors with Chickpeas

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Corn and Flounder: Maque Choux and Meuniére

It’s a cool name for a dish. Not sure what the origin is or why it is called that. I did not want to even research it. The name is definitely French-Creole and this makes sense. Corn Maque Choux is a popular dish in Louisiana and you can find it in various iterations. Some very…… Continue reading Corn and Flounder: Maque Choux and Meuniére

Quinoa Salad with Peas, Parsley and Mint

It’s great having a recipe for something easy and requires very little cooking in this hot weather but that is also immensely satisfying in their own. Lots of salads fall in this category and I am partial to a few recipes I have learned from Michael Solomonv’s book “Zahav” that he creates as variations on…… Continue reading Quinoa Salad with Peas, Parsley and Mint

Crepes

Always in demand in my household and really easy to make savory or sweet (eliminate sugar and vanilla from the savory versions) if you pay attention to a few details. We make these very frequently, mostly for dessert or breakfast. The few rules of note that I think make for great crepes are: Mix only…… Continue reading Crepes

Reverse Seared Pork Loin with pumpkin, greens and cane syrup

I love cooking proteins gently in a perfectly temperature-controlled water container (sous vide). It’s a method that’s very difficult to replicate for certain preparations. It is convenient. It hits that nerdy tech-loving precision oriented part of my brain. However, it requires in most cases the use of plastic bags. It bothers me a bit every…… Continue reading Reverse Seared Pork Loin with pumpkin, greens and cane syrup

Hot Cross buns

They look cool and are pretty simple to make, hot cross buns are in the family of enriched fruit/nut breads that are typically associated with a holiday of some sort. Others in this family include breads like Stollen, Panettone and various other European confections. I love them all. Hot cross buns are an Easter specialty…… Continue reading Hot Cross buns

Miso Cured Fish on the Grill, Japanese Rice and Salad

Impatient? Skip to the Recipe This simple easy process results is an outstanding way to season and flavor fish. I think it best works with fattier fish like salmon, steelhead trout and the like. However, it works great with meaty white fish too. One of the most famous renditions is by chef Nobu Matsuhisa where…… Continue reading Miso Cured Fish on the Grill, Japanese Rice and Salad