Recipes, News, and what's going on at Living Foods Kauai
The Lanai Specialty Sake Cocktail Recipe
October 1st is traditionally known as National Sake Day in Japan and marks the official start of the sake brewing season. Our Lanai ‘ohana decided to create a specialty cocktail to honor this renowned Japanese beverage and here is the recipe!
2 small slices muddled watermelon
1 oz vanilla vodka
.5 oz St. Germaine
.5 oz lime juice
.5 oz simple syrup
Fill with approximately 2 oz of sake (we used Hana Awaka Sparkling Flower Sake)
1/4 cup carrot, cut into 1/16-inch-thick matchsticks
1/4 cup thinly sliced white onion
1 skinless, boneless chicken breast half
garlic salt to taste
ground black pepper to taste
1 (12 inch) French baguette
4 tablespoons mayonnaise
1/4 cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 wedge lime
Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
Pour the cooled vinegar mixture over the carrot and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
While the vegetables are marinating, preheat the oven’s broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
To assemble the banh mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, pickled carrot, onion, and cilantro leaves. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.
3 cups of blanched, well drained veggies (we suggest spinach, mushrooms, eggplant, zucchini, bell peppers)
Blanch the lasagna noodles in salted, oiled water and then drain and toss lightly in a small bowl with olive oil. Mix the ricotta, eggs and spices in another bowl. Assemble the lasagna: Lightly oil the bottom and sides of roasting pan. Ladle a thin layer of tomato sauce, followed by the first layer of lasagna noodles, then spread 1/3 of the ricotta mixture. Then add one cup of vegetables and a light casting of the mozzarella cheese. Repeat three times and end with a topping of marinara and mozzarella cheese.
Bake uncovered at 350 degrees for 30 minutes. Let sit for at least 10 minutes before you slice and serve. Bon appetite!
Put flour in roasting bags as instructed on roasting bag box. Place roast in roasting bag into a baking dish. Add carrots, celery and onions all around roast. Then add potatoes on top of other vegitable. In a sperate bowl, combine dry soup mix and Salty Wahine Hawaiian Rub. Sprinke all over top of potatoes and roast., saving just a little on the side. Pour beef broth over roast, then sprinke the remaining Hawaiian Rub mixture over roast and potatos. Seal bag and poke 3 or 4 slits in bags with a knife. Bake at 350 for 2 hours.
Note: we also love to use turnips if we find them at the market. All root vegitable are wonderful in this dish.
Apryl, our wine expert suggests this Spanish wine Juan Gil 2014. Lightly herbal and mildly spicy. This Monastrell is full and balanced, with a sensation of resiny oak to the palate feel. Pointed plum and raspberry flavors are oaky, spicy and drying on the finish. If you like Syrah, Grenache or Pinot noir, this Juan Gil 2014 would be a perfect next choice! Pairs well with pork chops, filet of beef, shish kabobs. All offered at our butcher department in Living Foods Market. $21.99
Product of the Month
Kopa Kauai Sea Salt Soaps create a beautiful lotion-like lather and are super moisturizing. The minerals in sea salt help your skin absorb glycerine, a natural by-product of handmade soap, making for a smooth and refreshing bathing experience. Beyond being brilliantly moisturizing, these bars get hard like a pretty polished stone after they’ve been used a few times. They last a good deal longer than regular soap. They are made with delicious oils of avocado, mango, coconut and olive. $12.00
Auntie Phoebe (sister to owner Howard Warner) is the most creative cook and never uses a recipe as is. She always tweaks and bends it to fit the occasion. So the recipe she gave our us years ago originally called for bourbon but in natural Phoebe fashion, she has decided, and brilliantly so, when on Kauai to switch out rum for bourbon to make it more tropical and south-pacific tasting. And what better rum than Koloa Rum distilled right on Kauai and available at Living Foods.
Auntie Phoebe’s Marinade
½ cup Dijon-style mustard
¼ cup plus 2 T bourbon, or rum, or tequila, or whatever!
¼ cup soy sauce
½ cup firmly packed brown sugar
2 teaspoons Worcestershire sauce
1/3 cup minced scallions
Mix all of the above in a bowl, pour over meat and marinade for at least 2 hours or overnight in fridge. We have a fabulous butcher section that carries the finest and freshest cuts of meat that work perfect with this marinade!
We love this delicious soup that is available on our special Thanksgiving Menu for November 23. This recipe blends tangy, sweet apples with mellow butternut squash; cumin, coriander, ginger, and cayenne creating vibrant flavors perfect for the holiday.
1 tablespoon unsalted butter
1 medium onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 cups homemade or store-bought low-sodium chicken or vegetable stock
2 1/2 cups water, plus more if needed
Sour cream, for garnish (optional)
Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, and sour cream if desired.
Living Foods Gourmet Market is excited to be preparing culinary treats for the holiday season. As Thanksgiving approaches, Chef Justin Kai and his team are busy finalizing new recipes, as well as old favorites for their Thanksgiving menu offerings.
For the third year, the market is offering free-range turkeys from the Diestel Family Ranch in Sonora, California. This particular ranch is known for their farming practices including feeding the finest one hundred percent vegetarian U.S. sourced grains, as well as never administering growth stimulants, antibiotics or artificial flavors. Pre-orders for an uncooked 10-12 lb. and 12-14 lb. turkey can be made at the market, or by calling 808-742-2323. Pick-up for turkeys begins on Saturday, November 18th through Thursday, November 23rd (Thanksgiving Day)
If you are looking to enhance your Thanksgiving menu, Living Foods is offering unique side dishes including Butternut Squash and Apple Soup, Maple Roasted Yams and Carrots, as well as Green Beans with Roasted Shallots. Classic favorites are also available like Stuffing with Dried Fruit, Celery and Sage, Mashed Potatoes and Gravy.
If sweets are on the mind, you can order a Pumpkin Pie or or Cheesecake. All orders must be pre-paid by Tuesday, November 21st, and can be picked up on Thursday, November 23th from 8am until 2pm.