As soon as it gets gorgeous out, the first thing you want to do is whip the cover off the grill and throw on some burgers and dogs. But what about after that? With a stretch of nice days its easy to run through your usual grilling repertoire and run out of ideas. So why don’t we do a little island-inspired grilled chicken? Pineapple Passion Fruit Glazed Chicken we first made during our trip to Kaua’i in February.
Posts tagged ‘Hawaiian’
Since I was a kid, I’ve loved donuts. Wednesday mornings on the way to school, my mom would stop at the donut shop in my home town. I’d hop out of the car and drop a couple of quarters into the newspaper machines for the LA Times and Examiner food sections and sometimes we’d get a dozen donuts in a pink box. Sugar-raised, glazed, chocolate-topped, a crumb cake (always the last one left in the box) and a plain cake for my grandpa. Other times, on weekends, we’d go to Dunkin Donuts and get a bunch of Munchkins in an orange handle box. The chocolate cake ones were my favorite.
Fast forward 15 years. The first time I had a malasada might have been at Komoda Store in Makawao, Maui. It was good, but just seemed like a donut. Later, on the Big Island we got some malasadas fresh from the fryer at Tex’s, and a new obsession was born. Rolled in sugar, these yeast-raised donuts are tender and sweet, and they’re as key to a visit to the Islands as plate lunch and good shave ice. Everyone always says Leonard’s in Honolulu is the gold standard, I can’t say, I haven’t had theirs yet.
The fried chicken is the main attraction at Ma’ono Fried Chicken and Whisky in West Seattle and with good reason. It’s some goooood chicken. Not just when it’s hot, but even the next day cold. I’m convinced anyone who says the fried chicken was greasy or not worth it (I’m looking at you Yelp reviews) is just trying to keep more for themselves. But let’s take our time, shall we? We’ll get to the chicken, don’t worry.
Last week I posted a one-off with a photo of some char siu chicken legs we had in Kauai. I don’t know what the secret to char siu is aside from the red food coloring, but I’m determined to crack it. I went to Uwajimaya yesterday to check out the jarred and packet marinades and see what was in those, but the plan was to make the marinade myself. So, while some Chowhounders said there’s no way a restaurant uses ketchup and hoisin, an old recipe in the Honolulu Star Bulletin said different.
There’s almost nothing more comforting than a bowl of noodles. No matter what country it comes from — China, Japan, Vietnam, Thailand, Korea, Italy, heck, even America — noodles fill your belly and soothe the soul. So it should be no surprise that after a 6-hour flight from Seattle to Kauai, our first stop was Hamura Saimin in Lihue.