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yummy

Island Poke Bowls Continue Upward Trend

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Poke bowls are a dish ubiquitous in Hawaii. Using fresh island catch, the best rice available with customizable toppings, this option at Living Foods is a customer favorite. 

Poke Bowl Options

It’s starts with the freshest fish caught by local fishermen.

1. Then choose your rice: Brown or White

2. Style: Korean, Spicy or Wasabi

3. Finally, your toppings: Unagi Sauce, Cucumber, Coconut, Pineapple, Green Onion, Mac Nuts, Avocado

Tobiko, Sesame Seeds, Furikake, Ocean Salad, Crispy Onions, Ogo, Jalepenos

Give the trend a try — chopsticks optional!

Fabulous Turkey Brine/Roasting Recipe

Everyone has their favorite Thanksgiving Turkey recipes, but this is one of our favorites!

Ingredients

1 whole fresh turkey or frozen turkey that has not been injected with sodium solution (I use a 20-pound turkey)

My Favorite Turkey Brine, recipe follows

2 sticks butter, softened

3 tablespoons chopped fresh rosemary

2 tablespoons julienned orange zest

 Turkey Brine:

2 gallons cold water

3 cups apple cider

2 cups packed brown sugar

3/4 cup kosher salt

3 tablespoons tricolor peppercorns

5 whole bay leaves

5 cloves garlic, minced

Peel of 3 large oranges, cut into large strips

4 rosemary sprigs, leaves stripped

Special equipment:

 brining bag or very large pot
  1. Remove the turkey from its packaging and remove the bags with the neck and giblets from the cavity. Rinse the neck and giblets and put them in a plastic bag in the fridge; you’ll need them for the gravy. Rinse the turkey thoroughly with cold water. Place the turkey into a large brining bag or pot. Pour in Turkey Brine and place in the fridge for 16 to 18 hours so the brine can work its magic.
  2. Preheat the oven to 275 degrees F.
  3. Remove the turkey from the brine and rinse thoroughly, inside and out. Soak the turkey in cold water for 15 minutes, then rinse again and pat dry.
  4. Truss the bird or tuck the legs and wings however you like. Place the bird, breast-side up, on a rack in a large roasting pan. Cover the whole pan, tenting the bird, with heavy-duty foil so that it’s well sealed. Place in the oven and roast the turkey for about 10 minutes per pound. (So, for a 20-pound turkey, about 3 1/2 hours; for a 15-pound turkey, about 2 1/2 hours.) Note: There will still be more cooking time after this, but it’ll be at a different temperature.
  5. When it’s time to remove the turkey from the oven, mix together the butter, rosemary and orange zest. Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter mixture all over the skin of the turkey, getting in the crevices. Insert an oven-safe meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven and continue roasting, basting/brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and until the juices no longer run pink. This will take another 1 1/2 to 2 1/2 hours, depending on the size of the bird.
  6. Remove from the oven and cover lightly with foil until you are ready to carve.

Turkey Brine:

  1. Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary in a large pot. Stir until the salt and sugar are dissolved. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill. Chill overnight, rinse and place in a roasting pan.

Cook’s Note

This is enough for a 20 pound fresh turkey. You can decrease the quantity for a smaller bird.

Recipe compliments of The Food Network.

Grab and Go Veggie Lasagne Recipe

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Ingredients

  • 1 lb ricotta cheese
  • 3 eggs
  • 1 tbsp ground nutmeg
  • 5 cups mozzarella cheese
  • 8 cups of your favorite marinara sauce
  • 1/2 cup of olive oil
  • 2 boxes of lasagna noodles
  • 3 cups of blanched, well drained veggies (we suggest spinach, mushrooms, eggplant, zucchini, bell peppers)

Method

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!

Hawaiian Rub Pot Roast Recipe

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Ingredients:

3 lb Chuck roast

4 carrots , chopped

4 stalks celery, chopped

1 large sweet onion, cut into quarters

2 Hawaiian Sweet potatoes

4 red potaoes

1 can beef broth

1 ennvelope dry onion soup mix

1 1/2 teaspoon Salty Wahine Hawaiian Rub

1 tablesppon flour

1 reynolds roasting bag

Instructions:

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.

Auntie Phoebe’s Marinade Recipe

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!

Susan’s Cranberry Chutney Recipe for the Holidays!

Tis the season for parties, tasty cocktails and yummy holiday recipes. This month, we are featuring a cranberry chutney dish that has been created by our owner Susan Warner. Here is the recipe:

Ingredients

  • 1 bag of cranberries
  • 12 oz tart apples – peeled, cored and chopped
  • 1 cinnamon stick
  • 1/4 tsp salt
  • 2 tbsp ginger – fresh, grated
  • 2 tsp orange or lemon zest
  • 1 cup sugar
  • 1/2 cup of orange juice
  • 1/4 cup of white wine vinegar

Method

Boil, then simmer for a half hour until the mixture thickens. You can add dried cherries if you like. Bon Appetit!

Butternut Squash Soup Recipe for Thanksgiving

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.

Serves 6

  • 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)

 

  1.  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.
  2. 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.
  3. 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.

 

2017 Thanksgiving Menu Offerings

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.

 

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The Lanai restaurant and bar opens in Poipu

 

 

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The Lanai restaurant and bar opens in Poipu

The Lanai restaurant and bar is now open at The Shops at Kukui’ula. Part of and adjacent to Living Foods Gourmet Market and Cafe, The Lanai is the result of two years of concept planning, design, and construction emerging as a charming restaurant featuring sophisticated island cuisine in an open-air setting.

The classic Hawaiian design, blended with distressed Indonesian teak and mood lighting give the restaurant a contemporary yet tropical ambience. The space features a gorgeous bar, table seating and tastefully appointed rail chairs with great views of the beautifully landscaped mall of The Shops at Kukui’ula.

The surroundings set the stage for the inspired cuisine of Executive Chef JP Filion. The creative menu was crafted to reflect the commitment to sourcing the highest quality sustainably grown and locally harvested items that Kauai has to offer. The Lanai specializes in fun and innovative small dishes like stuffed acorn squash, miso baked mahi mahi, Angus burger with Brie, as well as a refined take on the island-style loco moco. Complemented by this diverse and exquisite selection of dishes, The Lanai has created an international wine list that is truly unique on the island offering an exciting array of choices. Finally, The Lanai offers a playful selection of tropical signature cocktails garnished with Kauai-grown seasonal favorites.

The Lanai ‘ohana is comprised of Owners Jeff Sacchini and Howard Warner, Executive Chef JP Filion, General Manager Apryl Whitehead along with an experienced team committed to providing the best new culinary experience in Poipu. “We are thrilled to be open and feel that we are in the perfect location to embrace visitors and residents with a new dining option in Poipu,” shares Jeff Sacchini, owner. Howard Warner is equally excited stating, “The setting, service and remarkable cuisine embody the aloha spirit.”

The Lanai restaurant and bar is open seven days a week for happy hour from 3pm to 5pm and dinner from 5pm to 10pm. Lunch service is planned for the near future. For reservations, please call 808-378-4359 or visit thelanaikauai.com.

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Facebook:

The Lanai Kauai

Instagram:

@thelanaikauai

How I Got Our Kids to Eat Veggies and A FREE GIVE AWAY!!

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I have a really great way to get kids to eat almost all veggies, including Brussels sprouts! I found a product over ten years ago called Sale Alle Erbe delle Marlunghe at Dean and Deluca, a gourmet food and kitchen wares store, while on a wine tasting adventure in Napa. It’s a savory herb salt that makes EVERYTHING taste better. I only bought one jar and imagine my dismay when it was all gone. We put it on so many dishes from meat and potatoes to pasta and veggies to salads….you get it. But the best part was what happened when I put it on roasted veggies. The kids ate them like candy!! The salt is so amazing that I even mail it to our daughter in Boston when she runs out. And she runs out a lot! She could order it online from a store in Sacramento, but she would rather have me mail it to her. Imagine that!!

The reason it’s so good is the dried herbs and salt aren’t just mixed together. The herbs and garlic are put into the salt while they are fresh and then the salt dehydrates them, extracting all the aromatic oils and flavors into the salt.

I brought eight jars (I couldn’t get ten) over to Kauai last week when I snuck in a quick trip to check out the new Juice Bar @ Living Foods. It is heavenly and you should not miss it on your next adventure to Poipu! I even got Jeff out of the market for a bit to spend fun time cruising on the North Shore and camping at Polihale. All in only 5 days. I love that your camping essentials are a bathing suit, towel and sunscreen and you are set. Although 4-wheel drive, an air mattress, blanket, food, and beverages don’t hurt either! Oh, and don’t forget the camping permit.

Now for the best part of my blog post…the give away at Living Foods. Shop in the market and cafe and be one of the first eight customers to spend $50 in one visit, mention the give away and we’ll give you a jar of salt for free!

My autumn recipe suggestion to use with the salt is to cut up Kauai’s sweet and crunchy carrots, local sweet potatoes, yellow potatoes, and eggplant and toss them in olive oil, sprinkle with the salt and some pepper and roast at 425 degrees for approximately 30 minutes. Turn on convection if your oven has it for even better roasting. Then, add some broccoli florets, onion, and red bell pepper that have been cut into bite size pieces and lightly coat in olive oil and continue to roast until all the veggies are cooked and slightly charred. At this point, taste and add more salt if needed. This is definitely my go to side dish for many fall and winter evenings. Put a fried egg on top after taking out of the oven and it’ a meal!