surf

Surf ‘n Turf Lettuce Cups

What’s Cooking in Gail’s Kitchen? Eat More: Surf ‘n Turf Lettuce Cups! This is one of those freezer meals that you can throw together in a flash. Precooked frozen shrimp and leftover sirloin tip roast are the main attractions. By adding spices, fresh herbs, and a special dipping sauce, this hearty meal knocks it out of the park! The whole idea behind the lettuce cup is keeping it simple. You deserve all the praise!

SURF ‘N TURF LETTUCE CUPS

Ingredients:

1 pound frozen jumbo shrimp, precooked and thawed

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning

1/4 teaspoon dill

1 tablespoon lime juice

1 pound sirloin tip roast, shredded

1/8 teaspoon Mrs. Dash Garlic and Herb Blend

1 tablespoon Golden Mountain sauce

1/2 cup French Fried Onions

Boston Lettuce leaves

For Dipping Sauce:

6-8 dried peppers, sliced

1/4 teaspoon fried garlic

1 wedge of lime

1/2 teaspoon honey

2-4 tablespoons Golden Mountain Sauce

2-4 tablespoons fish sauce

Fresh Cilantro, chopped

Instructions:

Thaw shrimp according to package directions. Remove tails and discard. Dab shrimp with paper towels. In a deep skillet, heat olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove and set aside. Reduce heat to medium-low. Add roast beef to same skillet using pan drippings. Season with Mrs. Dash Garlic and Herb blend and Golden Mountain sauce. Stir. Reduce to simmer until heated through and liquid is absorbed. Return shrimp to pan and gently combine with beef. Wash Boston Lettuce; separate leaves, being careful not to tear. Arrange lettuce in a bowl. Fill lettuce cups with shrimp and beef mixture. Garnish with French Fried Onions. Serve with Dipping Sauce, which can also be used as a dressing.

Surf Shop is Hidden Treasure 

Ambrose’s Kapuna Surf Gallery is a bright yellow-painted building with chipped edges and white-wash streaks that sits at an intersection on the edge of Kuhio Highway. It’s typical weather-worn entrance has doors propped open to catch a glimpse of area art pieces hanging throughout. We ducked inside to get a break from the noonday sun and catch a cross-breeze. A lean, mellow man with seasoned eyes sat behind the counter with fingers wrapped busily in untangling a wad of knotted fishing string. “I’m using this to sew stitches in a hat I’m making from dried coconut palm bark,” he volunteered. With that he stood up, walked over to a makeshift coat rack and pulled down a primitive looking wide-brimmed fisherman’s hat with an open top. “Here, try it on”, he said without leaving me a choice. “This is a first attempt at saving my old hat that has seen better days.” Without a will of my own, I complied a few seconds longer than I felt comfortable and then removed it. “I didn’t have the confidence to attempt sewing a top on it then”, he continued. “This time will be different,” he said as he took it from me and placed it on his own head. I shoved all thoughts of his disheveled thinning scalp from my mind. He handed me a piece of palm bark as his fingers brushed up and down the surface. “Here. Feel it. This stuff is durable and waterproof. It’ll be perfect when it’s done.” I nodded my head in agreement and wished him good luck. He smiled a coffee-stained grin and turned his attention back to the discarded fishing net. I had to admire him for recycling the knotted nylon mess and perhaps saving the ocean floor from one more piece of debris. Later, we heard through the grapevine this man is practically the “surfboard whisperer”. Like magic, he can repair dings, cracks, and shatters in any damaged surfboard. The guy is a master at restoration. Stepping across the threshold on that hot sunny day was like stepping into a treasure trove. 

Take a Walk on Hanalei Pier

The scenic view on the North Shore of Kauai is right out of a Hollywood movie. And that film is the 1957 Rodgers and Hammerstein classic, “South Pacific”. The Hanalei Pier was originally built in 1892, when it was used to transport taro and rice to Honolulu. Made of wood at that time, it became too difficult to maintain the pier in a tropical climate. Thus, it was replaced with a concrete finger deck and a framed shed roof in the 1940s until Hurricane Iniki damaged the 340-foot pier beyond use in 1992. Today, the local history and its iconic charm continue to lure curiosity seekers as well as vacationers and beach lovers. Hanalei Bay is the largest on the island of Kauai with its 2-mile long crescent moon and white sandy beach. Known to natives as Black Pot Beach, it can be seen littered with avid fisherman, energetic surfers, carefree picnickers, and leisurely landlubbers. We mustn’t forget the romantic lovebirds who stroll to the end of the pier, gaze into each other’s eyes, share a wet kiss, and then snap a Selfie against the opulent aqua-blue waters. Hanalei Pier does Hollywood proud. 

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Eat More: Surf ‘n Turf Lettuce Cups! This is one of those freezer meals that you can throw together in a flash. Precooked frozen shrimp and leftover sirloin tip roast are the main attractions. By adding spices, fresh herbs, and a special dipping sauce, this hearty meal knocks it out of the park! The whole idea behind the lettuce cup is keeping it simple. You deserve all the praise!
SURF ‘N TURF LETTUCE CUPS
Ingredients:

1 pound frozen jumbo shrimp, precooked and thawed 

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning 

1/4 teaspoon dill

1 tablespoon lime juice

1 pound sirloin tip roast, shredded

1/8 teaspoon Mrs. Dash Garlic and Herb Blend

1 tablespoon Golden Mountain sauce

1/2 cup French Fried Onions

Boston Lettuce leaves
For Dipping Sauce:

6-8 dried peppers, sliced

1/4 teaspoon fried garlic

1 wedge of lime

1/2 teaspoon honey

2-4 tablespoons Golden Mountain Sauce

2-4 tablespoons fish sauce 

Fresh Cilantro, chopped
Instructions:

Thaw shrimp according to package directions. Remove tails and discard. Dab shrimp with paper towels. In a deep skillet, heat olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove and set aside. Reduce heat to medium-low. Add roast beef to same skillet using pan drippings. Season with Mrs. Dash Garlic and Herb blend and Golden Mountain sauce. Stir. Reduce to simmer until heated through and liquid is absorbed. Return shrimp to pan and gently combine with beef. Wash Boston Lettuce; separate leaves, being careful not to tear. Arrange lettuce in a bowl. Fill lettuce cups with shrimp and beef mixture. Garnish with French Fried Onions. Serve with Dipping Sauce, which can also be used as a dressing. 

It’s Not as Easy as it Looks

People on vacation take to the water like a school of fish. The trouble is, they’re still learning. Instructors make surfing sound so easy, forgetting it becomes second nature to them. A young couple stood at the water’s edge, ankle deep in sand, both bending over struggling independently with their own contoured surfboard. As we rambled by cutting through the waves and kicking sand up on our heels, Gerald nudged my elbow and said, “Look. Did you see that? She’s fallen out of her top.” I turned back to see, and there she was exerting all kinds of frustrated energy trying to get that surfboard to cooperate against the waves. Her bikini top had slid down under one breast which left it dangling like a piece of ripe fruit begging to be picked. Her partner seemed oblivious to her failed attempts of coercing the massive board into the water, let alone her bare breast flashing around for all the beachcombers to admire, since he was involved in his own tug-of-war with the tide. Suddenly she looked down, screamed obscenities, and raced ashore to restore things to their proper order. The last we saw of her, she was standing under a palm tree making amends as her partner stood at the seashore harnessing two surfboards between him. Four words of wisdom flashed through my mind for women who plan to take up surfing: one-piece bathing suit. 

Danger: High Wind and Surf

High Surf Warning remains in effect until 6:00 p.m. today. Looking across the bay from the garden terrace at JJ Broilers, we caught sight of flashing red lights on a Lihue emergency vehicle. Immediately we were alerted to the possibility of peril on the cliff beyond our cottage where a solitary road leads to the beacon lighthouse at the point. Two shadowy figures, resembling paramedics, appeared to be standing on the edge of the cliff where ominous lava boulders criss-crossed in jagged terrain over a hill that drops away. Several yards offshore, a Coastguard rescue boat bobbed on the choppy waves keeping watch from a distance should a distress signal necessitate action. We had no clue if a surfer had collided against the rocks causing debilitating fractures or if a hiking enthusiast lost his footing among unstable formations. It could also have been a fisherman stranded in a cave when a gust of wind propelled waves to crash in leaving no time to escape. Within the hour, the coastguard drifted away and the emergency vehicle crawled back down the hill, leaving us to scratch our heads and wonder “What Happened?”