Hualani’s Restaurant in Lihue, Kauai

Dining Outside the Home: Hualani’s Restaurant in Lihue, Kauai. Like moths to a flame, people are drawn to a restaurant with an ocean view. Perhaps the sound of the waves lapping on the shoreline is conducive to ultimate freedom and peaceful relaxation. On the horizon you might catch sight of an airliner gliding over the lighthouse. Hualani’s open-air restaurant understands the hypnotic pull of the ocean. It’s one of the reasons their menu features local fresh ingredients from land, sea, and living by the water. I suggest a Yoga Girl Cocktail and Seared Shrimp Quesadilla. Is it any wonder the name Hualani translates to “Fruit of Heaven”? Come and see.

Red Hot Chili Peppers

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Red Hot Chili Peppers! Hello. My name is Gail and I’m addicted to red pepper flakes. Seriously. Sometimes my husband has to ask me to scale back on the capsaicin factor. In that case, I simply place the jar next to my plate and sprinkle away. It wasn’t until recently I realized the health benefits of crushed red peppers. According to Healthy Eating*, “Red Peppers soothe upset stomach and ulcers, bolsters heart health, regulates diabetes, and fortifies the immune system.” That’s my story and I’m sticking to it.

RED HOT CHILI PEPPERS

Ingredients:

1 pound red peppers, cayenne or chili with stem on.

Instructions:

Preheat oven to 175°. Wash red peppers; pat dry. Arrange peppers on a baking sheet in a single layer without touching. Bake overnight, or 10 hours. Snap off stems and crush dried peppers, using a mortar and pestle. Store in an airtight jar.

*healthyeating.sfgate.com

I receive no recompense for mentioning this website.

Giddyup Gazpacho

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Giddyup Gazpacho! Yee-haw! Get set to gather the bounty of your garden because this dish has quite a variety of appetizing vegetables! You’ll experience an explosion of flavor in every mouthful. Gazpacho is one of those mysterious soups that is meant to be eaten COLD. Sound bizarre? I know, right! Trust me, the fusion of wholesome produce is unsurpassed. And the temperature is perfectly refreshing this time of year.

GIDDYUP GAZPACHO

Ingredients:

4 large ripe tomatoes, chopped

1 small sweet onion, finely chopped

2 stalks of celery, diced

1 small green pepper, diced

1/2 cup baby carrots, finely chopped

2 cloves garlic, minced

1 medium cucumber, peeled, seeded, and diced

1/4 cup olive oil

2 tablespoons garlic vinegar

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 teaspoon sriracha hot chili sauce (optional)

2 cups 100% vegetable juice, low sodium

Instructions:

In a large mixing bowl add all the ingredients from the top of the list to the bottom. Stir well. The vegetable juice is added last so you can determine the consistency of the soup. Cover the bowl and refrigerate for at least one hour before serving.

Eating My Way Through the Alphabet: Letter Z

What’s Cooking in Gail’s Kitchen? The Daily Special: Zippy Stuffed Peppers! I can hardly wait for my garden peppers to grow large enough for this tasty Italian-style meal. It is traditional, yet impressive, when serving to our dinner guests. And the presentation is phenomenal. When serving, place each stuffed pepper in a shallow bowl with a side of buttery bicolor sweet corn, cobs removed. Add crusty bread and everyone will sing your praises thinking you slaved all day to make such a five-star entrée. Live it up!

ZIPPY STUFFED PEPPERS

Ingredients:

6 large green bell peppers

1 pound Italian sausage, ground

2 tablespoons olive oil

2 tablespoons onion, chopped

1 garlic clove, minced

1 teaspoon sea salt

I teaspoon fennel

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon crushed red pepper flakes (optional)

1 cup cooked brown rice

1/4 cup corn

1 1/2 cups diced tomatoes in sauce

3/4 cup mozzarella cheese, shredded

Instructions:

Preheat the oven to 350°. Cut off the top of each pepper and remove the insides. Rinse and drain. Brown the Italian sausage, garlic, and onion in olive oil. Drain and stir in the spices. Add cooked rice, corn, and half the tomatoes. Mix gently and heat through. Stand peppers upright in ungreased baking dish. Put a scant spoonful of sauce in the bottom of each pepper. Sprinkle in a little cheese. Then stuff each pepper with the meat mixture. Pour remaining sauce over stuffed peppers. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with cheese, and bake 15 minutes longer.

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? The Daily Special: You Are What You Eat! I’ve been hearing this phrase my entire life, and it wasn’t until recently I actually began paying attention to it again. Oh sure, I knew moderation was key, exercise important, and water essential. I tried to maintain a balanced diet of fruit, vegetables, grains, dairy, meats, and even fats because it made a difference in how well I felt. Plus it reflected in my energy level as well. So, as I was collecting all this produce, it seemed like a no-brainer to share the snapshot with everyone. Bon Appétit.

YOU ARE WHAT YOU EAT

Ingredients:

Tomatoes

Green Beans

Assorted Peppers

Corn on the Cob

Zucchini

Onion

Garlic

Squash

Instructions:

Wash the vegetables. Eat them raw, cooked, puréed, chopped, minced, buttered, grilled, roasted, par-boiled, or baked.

“Make food simple

and let things taste

of what they are.”

~ Curnonsky (Maurice Edmond Sailland)

French Writer (1872-1956)

Dining Outside the Home: Piazza in Princeville, Kauai

Dining Outside the Home: Piazza in Princeville, Kauai. How does a French chef off the island of Madagascar find his way to the Hawaiian island of Kauai, you wonder. It really makes little difference once you taste his flare for Italian food. Chef Christophe is the master, hands down, at creating out-of-this-world culinary creations designed to seduce the palate at Piazza on the North Shore. Every dish is uniquely designed from oven-roasted tomatoes on the wood-fired oven pizza to the hand-seasoned croutons on the Caesar salad. For the adventure enthusiast, might I suggest the log cabin stacked polenta fries? Nothing but the best of local, organic ingredients are carefully crafted for your enjoyment. My fav? The Seared Ahi Niçoise Salad. I see it in your future, too.

Dining Outside the Home: Hukilau Lanai in Kapaa, Kauai

Dining Outside the Home: Hukilau Lanai in Kapaa, Kauai. On an island surrounded by water in the middle of the Pacific, people are still known to step away from fresh seafood in search of a prime cut of beef. The chefs at Hukilau Lanai understand that craving and aim to please. Their dinner menu offers a main course of perfectly tender Prime Rib au Jus seasoned in Hawaiian sea salt and spices. Whether it’s sliced pink and rare or medium-well, it does not disappoint. A small portion of fat around the edge adds amazing flavor to the beef while it’s cooking. Slice it off or indulge yourself. Drizzle or dip the simple pan sauce (au jus) made from natural juices and slather with a dab of horseradish. Mmmm. If you get the craving, remember to go early. Because prime rib must be roasted slowly, once it’s cut and served, it’s gone for the night.

Dining Outside the Home: Garden Table on Mass Avenue in Indianapolis, Indiana

Dining Outside the Home: Garden Table on Mass Avenue in Indianapolis, Indiana! More and more restaurants are meeting the demand for healthy and natural foods. Garden Table is no exception. In fact, they pride themselves in offering locally grown and harvested ingredients from sustainable farms. Believe me, your taste buds will notice. Take, for instance, the October Sky crafted espresso latte, laced with butternut squash and aromatic spices. It goes down so smooth you’ll find yourself savoring the aftertaste of cardamom and spice. Take it easy for Sunday brunch. The menu thrills with a Garden Benedict smothered in herbed hollandaise over sourdough toast. Be good to yourself. Experience Garden Table on Mass Avenue. We’re all in this together.