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 ‘kauai’
As you cross the bridge coming into Hanalei on the north shore of Kauai, the first thing you see is a wide swath of green taro fields, spread across the Hanalei Valley. Farmed by the Haraguchi family for five generations, the fields are situated on the Hanalei National Wildlife Refuge which is home to a variety of endangered birds, including the Hawaiian nene and moorhens.
Taro, a root vegetable brought to Hawaii by Polynesians, was a primary starch in the traditional Hawaiian diet and continues to be a cultural touchstone. If your only association with taro is the poi you once had at a luau, a tour of the Ho’opulapula Haraguchi Rice Mill and Taro Farm will go a long way in giving you a new appreciation for this tuber.
Vacation is usually a chance to get away from it all and let someone else do the cooking. But on Kaua’i, the Garden Isle, that’s only half true for me. If I’ve only got a week, I want to soak up the sunshine, slurp down some saimin and savor the sweetness of pineapple, papaya and mango.
None of that requires a kitchen, but once you’ve been to one of the farmers markets on the island, you’ll want one. For our last two escapes to sunshine, we’ve stayed in a little vacation cottage steps away from the beach with a little deck and a hammock slung between two palms. And a kitchen.
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.
I’m usually a rigorous researcher before a vacation, so at least I have ideas for things to do and places to eat in between chilling out and reading books under swaying palm fronds. But for this trip to Kauai, I was pretty much useless. Although Pat’s Taqueria was in the guidebook, I didn’t know that until later, so we got lucky. But if there’s one guiding light, one truism that I know is actually true it’s, “Where there are surfers, good Mexican chow follows.” See also: Tacofino.