holiday

Dining Outside the Home: Duke’s Canoe Club and Barefoot Bar in Lihue, Kauai 

Dining Outside the Home: Duke’s Canoe Club and Barefoot Bar in Lihue, Kauai! Put the lime in the coconut and eat it all up. Crispy Coconut Shrimp covered in spicy lilikoi sauce is an ALOHA favorite from the pupu menu at Duke’s. This casual restaurant sits at the edge of Kalipaki Bay with an oceanfront view in honor of the native Hawaiian, Duke Kahanamoku. He was a six-time Olympic champion who made the sport of surfing real at the age of 21. Nowadays people flock to the restaurant for food, spirits, music, and the infamous Hula Pie! 

Dining Outside the Home: Hukilau Lanai in Kapaa, Kauai 

Dining Outside the Home: Hukilau Lanai in Kapaa, Kauai. A table for two was nestled against the nontraditional Hawaiian pine tree whose vivid boughs were as feathery as ringlets on a toddler’s head. Golden pineapple ornaments dangled in scattered formation among exotic hula dancers and bamboo ukuleles while background music played softly overhead. The master chef’s menu for the night before Christmas presented itself with a culinary experience long remembered.

Dog-Day at the Beach 

Dogs love to play at the beach. Running through the water makes them very happy. As a master grabs a frisbee and tosses it across the shoreline to be retrieved by a shaggy red Irish Setter, it’s enough to pause a pick-up game of sand volleyball. Heads turn. Everyone waits to see it happen. When it does, you hear “Good boy!” as the dog races back, tongue dangling, and tail wagging ready to go again. I watched as two terriers fought over a piece of driftwood a guy tossed into the ocean. The smaller of the two was more aggressive, obviously the Alpha Dog, since it would clamp its teeth around the stick and shake its head back and forth until the larger one backed down and relinquished it. Napoleon complex? I thought all dogs loved water, but upon closer scrutiny, I saw a ten-year old girl cradling her pet spaniel as she stood waist deep with salty waves splashing her mid-section. This dog had a mortal fear of water and had no intention of entering the unpredictable ocean. I wonder if she assured it all dogs instinctively know how to “doggie paddle”. At least, I thought they did. On the other hand, maybe this species of man’s best friend tended to sink like a sack of bricks when submerged. I’ll have to ask “June” the next time I see her. 

Here Today and Gone Tomorrow 

Farther up the bay past the mound of black lava rock, a strange object came into view, undoubtedly washed ashore overnight. Debris of some sort lay flanked on the sand left behind by high tide. Its size resembled a small boat, but was shaped more like the curve of a single engine plane, except it had two grooved pipes protruding from it. Small, grayish-white crustaceans or barnacles of various sizes, as well as swarms of flying gnats, added to the mystery that sent our minds spinning with sinister tales of Barnacle Bill. A cloudy dense jellyfish, looking like a pile of goo with a lingering odor as though it had rotted days ago, still clung to the rim of the debris further substantiating our ideas of a watery grave. What was the untold story? Without revelation, during the night the sea slipped in, hoisted the plank upon a wave, and ferried this mysterious object back out into open waters. Here today and gone tomorrow. 

Sipping Tiki Cocktails 

“I see you two are working on your tan.” The Slovakian accent came from over our shoulders as we were walking hand in hand across the muted grey slate patio at the beach resort. We turned in unison to be cheerfully greeted with open smiles by Andrea and her mother. Regaining our composure from the aftershock of being recognized from behind took a split second before we settled into charming introductions and comfortable conversation.   (Andrea and her husband are the discerning owners of our luxury condo, residing above us on the second and third floors as their own year-round permanent residence.)

Although Andrea’s mother (Matka) spoke no English, we discovered she was visiting her daughter for the winter months to escape from the cold, snow, and harsh weather of her native homeland. The wrinkles on her eyes were unique and lightly creased as if they were made for her. In unfeigned fashion, her universal smile was as refreshing as a couple of Mai Tai tiki cocktails sipped poolside. She went on to point to her right forearm while Andrea translated her message: “Matka was working on her tan as well.” It just goes to show you, the inner child in all of us is willing to leave our cares and winter coats behind to head for a paradise of luminous sand, sparkling blue water that stays summer warm, and golden rays of sunshine. 

Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Party Pork Carnitas! Have a celebration in your mouth by taking an ordinary pork roast and turn it into a new party favorite. This is where Paleo meets Gluten-Free for an extraordinary taste explosion. The secret is in the seasoning. 
PARTY PORK CARNITAS 
Ingredients:

4 pound pork roast

1 teaspoon seasoned salt 

1/2 teaspoon black pepper

1/2 teaspoon garlic powder 

1 tablespoon cumin powder

1 teaspoon Italian seasoning

1 tablespoon liquid smoke

1/2 cup apple cider vinegar 

1 1/2 cups light beer

1 10-ounce can of diced tomatoes and green chilies

1 tablespoon oil

Corn tortilla chips
Instructions:

Preheat oven to 275°. Rinse pork roast. Rub with seasoned salt, pepper, garlic powder, cumin powder, and Italian seasonings. Place in a covered roaster. Add apple cider vinegar, liquid smoke, and beer. Bake for 5 hours. Then add the diced tomatoes and green chilies. The liquid will reduce and keep the pork juicy. Bake covered 2 hours longer. The meat will be tender and shred very easily. Heat the oil in a large skillet on high heat. Add a layer of shredded pork. Press down to cook until brown and crusty. Reduce heat and sprinkle cheddar cheese over top. Transfer to a shallow dish. Serve with warmed tortilla corn chips. 

Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Dried Beef Pretzel Dip! Try a new creamy variation of the traditional chipped beef cheeseball. In lieu of the cream cheese, substitute Greek yogurt instead. Make it super lo-cal by serving it with fresh veggies and whole-grain crackers. The blend of parsley and dill give it an irresistible twist only lighter! 
DRIED BEEF PRETZEL DIP
Ingredients:

16 ounces of Greek yogurt 

16 ounces of light mayonnaise 

1 teaspoon seasoned salt

2 teaspoons dill weed

2 teaspoons parsley flakes 

1/2 teaspoon onion powder 

2 2.5-ounce packages lean smoked chopped beef, cut-up
Instructions:

In a medium size mixing bowl, combine yogurt and mayonnaise. Blend until smooth. Add seasoned salt, dill weed, parsley flakes, and onion powder. Stir until combined. Fold in cut-up smoked beef pieces. Refrigerate one hour before serving. Easy peasy. 

Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Cinnamon Glazed Pears! Presenting a dessert as sweet as honey and as satisfying as a piece of pie. Make one for yourself or enough for a crowd. The aroma alone will make your house smell amazing! Split pears are the perfect size for filling with a scoop of vanilla bean ice cream or a dollop of decadent whipped cream. After dinner cordials are also a nice compliment. 
CINNAMON GLAZED PEARS
Ingredients:

3 slightly firm pears; peeled, halved, and cored

6 tablespoons sweet dessert wine

3 tablespoons vanilla extract

3 tablespoons honey

3 tablespoons butter, unsalted

Cinnamon to taste
Instructions:

Preheat oven to 375°. Arrange pear halves in a small baking dish, cut side up. Sprinkle cinnamon, then vanilla over pears. Dot each pear with butter. Drizzle honey over each pear half. Pour in the sweet wine. Roast for 40 minutes. Using oven mitts, carefully remove the dish from the oven. Tilt the dish so the juices pool in one corner. Take a spoon and baste the pears. Turn each pear over and return to the oven to roast 20 minutes longer or until a paring knife inserts easily. Baste occasionally for a caramelized finish. The sauce will thicken slightly. Serve warm.