Hawaiian Food. Take Your Taste-buds on a Journey

Savor a taste of the islands during the coming cold winter.

Cook up a plate of short ribs, close your eyes,
and it's as if you are there.
© HawaiiMagazine.com

Hawaiian food has always been an eclectic menu of dishes. From the decidedly Polynesian short ribs to the European-influenced macaroni salad found on mix plate lunches to the unlikely star of many dishes, Spam, the flavors of Hawaii come together from an infusion of its modern history. Even the venerable pineapple, the gastronomical ambassador of Hawaii was an import of South America.

Like an perfectly prepared hearty stew, the reliance on its globally-drawn ingredients make Hawaiian cuisine a complex palate of flavors for a chef to draw from. There are very few menus that would allow its creator to pair a lightly-seared Mahi Mahi with potato-mac salad. Or combine sushi's sophisticated process with a World War II-era ration like Spam. Yet it works in the islands. Perhaps the leisurely emphasis of most island activities call for a "special" extravagance, while at the same time create a desire for comfort and relaxation. This is a uniquely fascinating and exciting prospect from a culinary perspective.

If you'd like to try out a few of these challenges, Hawaii Magazine has posted a number of recipes on their website. You can go to this article at Hawaii Magazine and pick one to use at your next barbeque or event. When you do, come back here and let me know how it worked by leaving a comment. Aloha.

*****

If you like what you're reading, become a subscriber. You'll get notified when I write a new post so you can take a virtual trip to the islands, even if it is for a few minutes. Mahalo.