Food

Dining Outside the Home: House of Noodles in Kapaa, Kauai 

Dining Outside the Home: House of Noodles in Kapaa, Kauai.  Along the main drag where tourist shoppes and specialty stores open their doors for passers-by, a corner fruit market offers a secluded hideaway for casual dining. If you didn’t pay attention, you’d overlook the town’s best kept secret hidden in plain sight. At first, it simply resembles a stop where the petite Asian woman effortlessly swings a sharp chef’s knife (or was that a machete) and cracks open the top of a large coconut before inserting a straw and handing it to a thirsty customer. Coconut milk is a popular drink on the island, you know. But beyond the rows and carts of fresh produce is an entrance to the house where homemade Asian cuisine is served piping hot in a bowl or on decorative platters. Spice things up a bit with wasabi for a Thai twist. Either way, it hits the spot and is worth a double-take. 

Eating My Way Through the Alphabet: Letter Z

What’s Cooking in Gail’s Kitchen? Zucchini Boats! Now before you roll your eyes and take the day off, promise me you’ll be open-minded. After all, you have to take the veggies along with the cake. My husband does, and he was pleasantly surprised. (Love him!❤️)
ZUCCHINI BOATS
Ingredients:

4 mini zucchini, cut lengthwise 

1/2 pound Mexican chorizo, mild

2 tablespoons onion, chopped 

1/8 teaspoon garlic powder 

1/8 teaspoon cumin powder

1/4 teaspoon crushed red pepper 

Dash of sea salt

1/2 cup black beans, rinsed

1/2 cup frozen corn, thawed

1 tablespoon diced pimento

1 green onion, cut up

1 tablespoon lime juice

1 cup pepper jack or white cheddar cheese

Fresh cilantro to taste
Instructions:

Scoop out seeds and flesh from center of zucchini, leaving a shell to hold filling. Discard flesh and seeds. Absorb moisture with paper towel. Place boats in a casserole dish. Divide half the cheese into the bottom of the boats. Set aside. In a medium skillet, fry chorizo, onion, garlic, cumin, red pepper flakes and salt. Cook until done, stirring frequently. In a small bowl, combine corn, black beans, pimento, cilantro leaves, and green onion. Squeeze lime juice over all. Top cheese-filled zucchini boats with chorizo mixture. Add a teaspoon of corn/bean salsa on top of meat. Cover with remaining cheese. Bake at 350° for 25-30 minutes. Serve with extra corn salsa on the side. Add more cilantro to taste. 

Dining Outside the Home: Monico’s Taqueria in Wailua, Kauai

Dining Outside the Home: Monico’s Taqueria in Wailua, Kauai!  Word is out. The pork Carnitas Plate is unbelievable. It is so incredibly good, even the staff has no idea how Chef Monico works his magic. He begins with cubes of fresh, tender pork meat, seasoned just right, and then cooks them in a way that presents a crisp crunchy outside with a burst of moist spicy pork on the inside. It will practically have you rolling your eyes in delirium. Where’s the photo, you wonder? I forgot to take one. I got so excited when Megan brought the Carnitas Plate that I dove right in. But my husband ordered the Chicken Taquitos and said they were “Muy Bien!”

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? Yankee Potato Salad! The new red potatoes at the market right now make the best-tasting side dish for all your casual meals. Wash them thoroughly so you can leave the skins on.  
YANKEE POTATO SALAD
Ingredients:

10 new red potatoes, small 

2 green onions 

3 ounces of hickory-smoked bacon bits

1 tablespoon fresh dill

1 cup real mayonnaise 
Instructions:

Quarter the red potatoes and put into a pot with enough water to cover. Bring to a boil, then reduce to medium heat and cook for 15-20 minutes. Drain. In a large bowl, add cooled potatoes, bacon bits, cut-up green onions. Mix in mayonnaise to blend well. (For a moist salad, add more.) Finally, gently fold in the fresh cut dill. Refrigerate 1-2 hours for best flavor. 

Dining Outside the Home: Oasis on the Beach in Kapaa, Kauai

Dining Outside the Home: Oasis on the Beach in Kapaa, Kauai!  Sea breezes embrace dancing palm trees as if hula movements come naturally to everything on the East Shore of Kauai. At the Oasis on the Beach, an open-air restaurant, the view is as jaw-dropping as the food on the plate. Experience the catch-of-the-day surrounded by fresh ingredients from local farmers. Your taste buds will be amazed at the flavor explosion in your mouth from citrus star fruit to white flower broccoli. Everything is edible. Taste and see. 

Eating My Way Through the Alphabet: Letter X

What’s Cooking in Gail’s Kitchen? Xia, Gan Shao which translates to Sweet and Sour Shrimp! I know I’m stretching the alphabet a bit thin with this one, but I am crazy about shrimp! I improvised a little, so I apologize in advance. Hopefully this will become one of your all time favorites. 
XIA, GAN SHAO
Ingredients:

1 pound of jumbo shrimp

1 teaspoon sea salt

1 teaspoon crushed pepper flakes

1 teaspoon Mrs. Dash Garlic & Herb seasoning blend

1/8 teaspoon garlic powder 

2 tablespoons olive oil

1/4 cup lime juice
Instructions:

Put shrimp in a baking dish, single layer. Mix remaining ingredients and pour over shrimp. Marinate 1 hour. Remove shrimp from marinade and place in a nonstick vegetable grilling basket. Discard marinade. Preheat outdoor grill for medium heat. Grill 2 minutes on each side, or until opaque. Do not over-cook! Serve with Asian Sesame dressing infused with Sriracha sauce. 

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? Watercress Bacon Dinner Salad! If you like salad, you will find yourself saying, “OMG, I want a second helping!” My husband and I can literally eat this dinner salad until we think we will burst! And then we’ll have one bite more! (P.S. Spring is the best time of year to pick up watercress at the Farmer’s Market.)
Ingredients:

3 Eggs

7 slices Bacon

1 Vidalia Onion, Small

1 cup sliced Mushrooms

10 ounce package Grape Tomatoes

6 ounces Watercress

1 heart of Romaine Lettuce

1 cup seasoned croutons

1/2 cup Parmesan cheese

5 Tablespoons Reserved Bacon Grease (*or substitute with olive oil)

3 Tablespoons Garlic Wine Vinegar

2 teaspoons Honey

1/2 teaspoon Dijon Mustard
Instructions:

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Fry bacon until crisp. Drain on a paper towel. Remove 5 tablespoons grease and set aside. Use 2 tablespoons of grease in a separate skillet over medium heat. Slice thin the Vidalia onion, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. Add mushrooms to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside. Cut bacon into pieces. Peel and slice eggs. Mix romaine and watercress in a large bowl. Arrange onions, mushrooms, tomatoes, and bacon on top. 
Hot Bacon Dressing: Add 3 tablespoons bacon grease, vinegar, honey, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Pour hot dressing over the salad; toss to combine. Arrange eggs over the top, add croutons, sprinkle on grated Parmesan cheese, and Voilà! Dinner is served!

Eating My Way Through the Alphabet: Letter V

What’s Cooking in Gail’s Kitchen? Virginia Smoked Ham Sandwich! The wonderful thing about baking a Virginia smoked ham is the assortment of menu options you glean from a three-pound ham purchase. And with picnic season upon us, this is a quick and easy meal to enjoy at the park. 
VIRGINIA SMOKED HAM SANDWICH 
Ingredients:

1/2 pound shaved precooked smoked Virginia ham pieces

4 slices sesame seed artisan bakery-fresh bread

2 tablespoons butter

2 slices Baby Swiss cheese

Mayonnaise or Mustard, optional to taste

Dill Pickle wedge for garnish
Instructions: 

Butter top sides of bread all the way to the edge. Put two slices into a heated skillet over medium-low heat. Assemble ham and Swiss cheese; top with remaining bread slices. Cook until golden brown on each side, turning once. Serve with the slightly tart taste of a dill pickle. Add a tossed salad and sea salt Kettle chips for the perfect meal!

Dining Outside the Home: Café Art Hemingway in Old Kapaa Town, Kauai

Dining Outside the Home: Café Art Hemingway in Old Kapaa Town, Kauai.  At first glance, it may appear as though this quaint little eatery, in that elusive shade of French Blue, is located along a scenic waterway flanked by a pastoral countryside in the south of France. On the front terrace the prized wicker chairs, with their airy casual character, suggest this is a place where friends kick off their shoes and relax while sipping espresso coffee and nibbling on buttery baguettes. After all, the simpler things in life can be an adventure on a somewhat ordinary day. Step inside Café Art Hemingway where food becomes art. It can be a raw delicacy, a creative masterpiece, an expression of the chef, or a delight for the eyes as well as the palate. You choose the genre from the diverse menu offerings, as long as it’s Old World European blended with a shot of Hawaiian cuisine. Merci Aloha!