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Stock Your Freezer with Seasonal Berries

Tuesday, August 12th, 2014

If you ever have the chance to rummage around my kitchen, you’ll find lots of cooking supplies, dried rice and grains, fresh herbs, veggies and some sort of protein, usually ground beef, whole chicken or the occasional pound of scallops we get from Dirk’s Seafood. But you won’t find much in the freezer. There’s no pizza for late night cravings or half-gallons of Rocky Road in there. But that is about to change.

Lots of foods are really good for you when frozen. Corn, green beans and berries all have a very short window of being perfectly ripe and aren’t very good when under ripe. These items are picked ripe, in the field, and frozen at peak freshness in a process called IQF (individually quick frozen). This is flash frozen food that still has individual kernels or pieces and isn’t one big block. The nice thing about IQF food is it is easy to measure and use in recipes, maintaining an even ratio for fresh produce and maintains almost all of the nutritional value of their fresh counterparts.

Over the weekend we stopped by Corey Lake Orchards on our way back from Michigan and grabbed a 10-pound case of blueberries and some other seasonal goodies. To some people, that might seem like an excessive amount of blueberries. You might even say there is no way you can eat all of those before they rot. And, you’d be right.

Blueberries

 

 

 

 

 

 

 

 

 

 

 

Bring in IQF. We took all the blueberries, gave them a gentle bath and laid them out on towels to dry completely. After sorting through and picking out all the stems and squished berries, we laid them on parchment lined sheet trays and placed them in the freezer overnight. Then next morning, we took all our perfectly frozen blueberries and put them into 1 gallon freezer bags, being careful not to overfill them, so they will lay flat. We ended up with 5 bags of blueberries, which might not be enough, so another trip to the orchard is already in the works.

Stacked Blueberries

 

 

 

 

 

 

 

 

 

 

When you are ready to use the berries, try adding them to smoothies in the morning or as a natural ice cube for patio refreshments.

Hawaiian Wedding Part 3: Local Favorites

Tuesday, July 15th, 2014

One of the best things about Kauai, Hawaii is the cultural mix. There are American, Asian, Pacific Islander and South American influences all over the island, especially in the food. One of the hidden gems I found when I traveled there to cater a friend’s wedding was the Feral Pig. It is a restaurant located in a shopping complex about five minutes from the airport, but was recommended to us by numerous locals and has a wonderful local inspired menu.

Quick digression: due to the number of wild or feral pigs on the island, year round hunting of them is allowed as a form of population control. As a result, almost every restaurant, food truck and food stand has some form of pork on the menu. I recommend trying them all.

burgerNow back to the menu, or better yet, what isn’t on the menu. They have a burger called the Feral Burger, that is on request only, but you have to try it. It is a local beef/wild boar hamburger patty, grilled, topped with kalua pork, caramelized onions, cheddar cheese, “special” aioli and seared pork belly, served with house made pickles.  Finish with a Lipitor™ and you are good to go.

juice bar

When it gets really hot out, sometimes the best thing to eat is a drink. Over in Hanalei Bay, sitting in the middle of a parking lot, is Aloha Juice Bar. No website, no branding, just the most refreshing smoothies for a hot afternoon meal. Try the Celery, Lime and Apple Juice Smoothie after a long day on the beach.

beer companyWhen the smoothies aren’t cutting it anymore, grab some local beer, brewed right on the island.  If there are 40 of you, grab some local kegs, brewed right on the island. Guess which route we took? A few barrels of Lihue Lager and Black Limousine from Kauai Beer Company on the south shore rounded out our local assortment of food and drink. Great beer, great price!

If the art scene is more your style, check out Hanapepe on Friday nights. The whole town becomes one big art fair, with artists, food trucks and musicians lining the streets. I found my favorite souvenir here, a reclaimed cloth rice sack from the 50’s that had been made into an apron. This is also home to the Aloha Spice Company. They have all sorts of seasonings and Hawaiian salts to give your food that island taste.

After the rehearsal dinner, wedding and reception and taking time to soak in the local sights and culture, that’s all I’ve got for Kauai, Hawaii. If someone ever asks if you want to cater, or just attend, a wedding there, say YES!

Hawaiian Wedding: Part Two

Friday, June 20th, 2014

The rehearsal dinner for my friend’s wedding in Hawaii went smoothly. Next up, pulling off the cocktail reception and wedding dinner.

piragiFor the cocktail reception, we decided on Crab Cakes, Ahi Tuna Tartar and Blue Cheese Crostini along with those little pillows of bacon-y happiness, Latvian Piragi!

There is something to be said for truly fresh seafood.  The richness and flavor of the Ahi Tuna only needed a little soy sauce, sambal and fresh scallion to accentuate the flavor. We served it on a fried wonton crisp and topped it with some seaweed salad from the Dolphin Fish Market. Delish! The leftovers made a great midnight snack.

The same principle of simplicity holds true for Crab Cakes; I’ve never been overly fond of heavy breading and drowning flavors on seafood. I like to use just enough bread crumbs to hold the crab cakes together, but not to so much that they become heavy. This keeps them light and refreshing; remember you should be able to taste the seafood. I opted to top them with just a dab of lemon aioli and julienned chive to keep the flavors as light as possible.

Since everyone attending this wedding celebration has been eating for two days straight, we opted for a lighter main course; a twist on a Tuna Nicoise paired with Tuscan Beef Tenderloin.  Again, featuring lots of fresh veggies and healthy proteins. Instead of grilling tuna steaks, I cut sashimi blocks out of the tuna loin and grilled them off.  This gave me a more uniform product to work with when it came to plating. For the beef, already knowing how good it would be grilled, we kept it simple, opting just to use Sarah’s Tuscan Sea Salt. I seasoned the beef about an hour before cooking, gently wrapped it in plastic and let sit at room temperature until it was time to grill. Aiming for a medium/medium rare, the beef only took about 15-20 minutes on the grill.

Once the beef and tuna were done, all we had to do was plate up 40 dinners. Taking from the classic Tuna Nicoise, I tossed boiled red potatoes, green beans, Bibb lettuce, cherry tomatoes in anchovy vinaigrette and topped with slices of beef and tuna. Now that everyone is fed, it is time for some fun.

falls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hiking the Kalalau Trail

After four days of intense eating and drinking, it was time to work off some of calories by hiking the Kalalau Trail. Starting at the trail head off of Ha’ena Beach, it is a 2 mile hike to Hanakapi’ai Beach and another, slightly more difficult, 1.5 mile hike to the Hanakapi’ai Falls. If you do chose to make the trip up the falls, take a quick dip in the all-natural plunge pool at the bottom.  The water temperature is a brisk 50-ish degrees, but is great for sore muscles after the first half of the hike.

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After the hike, at the end of the trail, there is usually a guy selling fresh young coconuts. He’ll clean them and chop the top, so you can enjoy the refreshing coconut milk after your hike. I advise holding onto the coconut and refilling with various adult beverages.

You put the lime in the coconut and drink it all up!

coconut

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If something less physical is more your style of outdoor activity, I highly recommend taking a helicopter tour of the island. Since only 10% of Kauai is reachable by road, you will miss a great deal of the natural beauty if you stay on the beaten path, but a helicopter tour is the perfect way to see the other 90% and not have to work too hard. Flying out of the airport in Lihue, we flew over the old plantation fields on the South Shore, up the Na’Pali coast, over the North Shore beaches and back down the East Coast of Kauai. Our pilot, being ex-military and deciding to show off a little, would skim the tops of the mountains and then drop into the valleys and do a 360, all while playing the Hawaii 5-0 theme song. Definite good times.

Fun Fact

During the rainy season, after a storm, there can be as many as 500 mini waterfalls in some of the valleys.

Well that’s all my notes for now; stay tuned for next month’s blog as we dive into some local Hawaiian gems. Mahalo!

Hawaiian Wedding Planning: Part One

Friday, May 16th, 2014

Last year, one of my good friends asked me to cater his wedding rehearsal dinner in Michigan and, of course, I said “Yes!”  A weekend in Michigan, hanging out with a couple hundred of my closest friends and family sounded like a perfect way to kick off summer. Well, the place they chose in Michigan didn’t quite work out and a change of venue was required. Long story short, the wedding was on hold and there was no rehearsal dinner. Boo.

A couple of weeks later, I get a call from my buddy saying they had found a new venue and the wedding was going to be much smaller, only about 40 or so people.  He asked if I would still be interested in catering the rehearsal dinner and possibly the wedding shower.

“Sure, depending on where it is.”

“North shore of Kauai!”

“Done! When’s the new date?”

“May 3rd, but plan on staying the week”

“Ok” and I’m off to buy a plane ticket.

Fast forward to April and we’re planning their rehearsal dinner, wedding reception and after party.  They wanted to focus on local, fresh ingredients with an emphasis on seafood.  That’s not a problem on Kauai, also known as the “Garden Isle,” since there are numerous ranches, farms and plantations scattered across the island.  We came up with ideas of what we wanted for menus, but didn’t want to set anything in stone, because we didn’t know exactly what ingredients would be available.

farmWe decided on local, grass fed beef from Duane Shimogawa at the A’akukui Ranch on the south shore. Duane provided us with four beautiful beef tenderloins that we used for the tenderloin tips and the main course wedding dinner.  Even though grass-fed beef can be noticeably leaner the grain fed, these tenderloins were perfectly marbled and amazingly tender when cooked to medium-rare.

We chose Dolphin Fish Market in Hanalei Bay for our seafood needs.  They turn their inventory fast enough, that if you wait until late in the day, they will probably be out. I learned that one the hard way with Mahi one day. All the Ahi Tuna, Mahi and Monchong we used throughout the week was purchased here, including the 13 pound Tuna Loin we used for tartar and the main course. I got a funny look from the guys when I ordered that one.

dolphin fish market

 

 

 

 

 

 

 

 

 

 

 

There are various farmer markets, roadside stands and every grocery store proudly carries the “Kauai Grown” label on anything local, so fresh produce is very easy to find and considering Kauai is only 33 miles wide, everything “local” comes from less than 100 miles away.  I was actually surprised at how much produce was grown locally: radishes, lettuce, herbs, etc., all from the island.  Now that we had located all the provisions, it was time to finalize menus.

Since most of the guests that were going to Kauai have a reputation for getting a little rowdy, we opted to do a taco and margarita bar, instead of a plated meal, for the rehearsal dinner. Roasted Adobo Pork Shoulder, Grilled Tenderloin Tips and Tempura Mahi would be the focal points, with shredded cabbage, radishes, fresh pineapple mango salsa, guacamole and other sauces to accompany.

Stay tuned for details of the wedding dinner in my next blog.

Quick Fruit Lesson

pineapplePineapples don’t get any riper once they have been cut.  Unlike bananas that can have their sugar levels, and therefore sweetness, increase for days after harvest, pineapple sugar levels won’t increase after harvest.  The pineapples on Kauai are known for being low in acidity, sweet in flavor and smelling like pineapple, even through the skin, because they had been harvested at peak ripeness, just days before.  That ripeness and sweetness translates to one of the best pineapple salsas I’ve ever made. It’s great on grilled seafood, chicken or with tortilla chips.

Pineapple Mango Salsa

1 ripe Pineapple, cleaned, cored and diced

1 or 2 ripe Mangos, peeled and diced

1 Red Pepper, diced

1 Orange Pepper, diced

1 or 2 Jalapeños, finely diced

1 Red Onion, finely diced

3 Scallions, washed, rinsed and thinly sliced

1 small bunch Cilantro or Mint, washed, rinsed and chopped

1/3 cup Apple Cider Vinegar

Honey or Sugar to taste, usually a couple tablespoons

Salt and Pepper to taste

Combine all ingredients and refrigerate for a couple hours, but ideally overnight, to allow flavors to combine.  Re-season before serving.

Mahalo!

 

The Arrival of Summer Wines

Tuesday, April 15th, 2014

Summer is so close I can almost taste it and by taste it, I mean the glorious flavors of strawberry, bing cherry and minerality of Rose. Our first delivery of Bieler Rose is arriving right now, which means warm summer weather is right around the corner.  Following on the heels of the 2013 Bieler Rose from Provence are some new additions from other corners of the globe. We are adding the Zios Albarino and Skouras Moscofilero to our summer lineup.

Bieler Rose

RoseThe Bieler Rose is a classic example of Provence style Rose, clean fruit flavors, streamlined minerality and bone dry. Paired with salad Nicoise, grilled shrimp and cheese or left on its own, it is a fantastic way to enjoy a warm summer evening.

Zios Albarino

The Zios Albarino from the Rias Biaxes region of Northern Spain is great pairing for Spanish food and seafood. There is this underlying saline note as a result of being so close to the ocean that reinforces the seafood pairing. With notes of green apple and lemon, the lees aging adds weight and body to this lush wine.

Skouras Moscofilero

whitewineThe Skouras Moscofilero from Peloponnese, Greece is an expressive white wine made from 100% Moscofilero, a native Greecian grape typically grown at high altitudes. With notes of orange blossom, white flowers and honeysuckle, there is a bright acidity that makes this a great food wine or a refreshing glass by itself.

Stop by The Chopping Block to grab a bottle (or two) for that nice evening that’s just around the corner.

What’s your favorite warm weather wine?

 

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David Indriksons is a Lead Class Assistant at The Chopping Block with a background that goes from small scale bistros to large scale catering and everything in between. In addition to a great love of food, he is a self-admitted travel junkie that enjoys hanging out with locals around the world and trying new cuisine. Outside of TCB, he enjoys skating, snowboarding, and playing with his dog, Caesar.