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This is the kind of weather that makes one yearn for the surf at Hanalei Bay. Oh well. If we cannot be there, we can always taste there.
It’s a shame more tourists don’t venture beyond the obvious and sample indigenous Hawaiian food — the everyday stuff that native Hawaiians enjoy. One thing you’ll notice: Depending on the whim of the chef, the same dish often is served hot or cold.
If you should chance upon a Hanalei salad, the wait person may ask if you want it hot or cold. The ingredients are the same either way. This dual personality is found in many dishes including seafood and vegetables.
Soups are rarely heated, but just when you think you’ve got it figured out, a scorching one arrives. This is the unpredictable Hawaii, always inscrutable.
HANALEI SEAFOOD SALAD
1 cup mayonnaise
1⁄2 cup sour cream
1 teaspoon capers, small ones
2 tablespoons caper juice
Pepper, to taste
1⁄4 cup onion, chopped
8 water chestnuts, chopped
2 stalks celery, chopped
1 cup crab meat, flaked
1 cup lightly boiled shrimp, chopped
1 pound potatoes, peeled, boiled and diced
1 tablespoon butter, melted
1⁄2 cup Ooey Gooey or white cheese, diced
Combine mayonnaise, sour cream, celery, pepper, onions, capers with juice and water chestnuts. Gently mix in crab, shrimp, and potatoes. Put into an 8 x 8-inch pan. Refrigerate and serve over lettuce or bake for 30 minutes at 350 degrees and serve hot.
Serves 4-6.
This is the kind of weather that makes one yearn for the surf at Hanalei Bay. Oh well. If we cannot be there, we can always taste there.
It’s a shame more tourists don’t venture beyond the obvious and sample indigenous Hawaiian food — the everyday stuff that native Hawaiians enjoy. One thing you’ll notice: Depending on the whim of the chef, the same dish often is served hot or cold.
If you should chance upon a Hanalei salad, the wait person may ask if you want it hot or cold. The ingredients are the same either way. This dual personality is found in many dishes including seafood and vegetables.
Soups are rarely heated, but just when you think you’ve got it figured out, a scorching one arrives. This is the unpredictable Hawaii, always inscrutable.
HANALEI SEAFOOD SALAD
1 cup mayonnaise
1⁄2 cup sour cream
1 teaspoon capers, small ones
2 tablespoons caper juice
Pepper, to taste
1⁄4 cup onion, chopped
8 water chestnuts, chopped
2 stalks celery, chopped
1 cup crab meat, flaked
1 cup lightly boiled shrimp, chopped
1 pound potatoes, peeled, boiled and diced
1 tablespoon butter, melted
1⁄2 cup Ooey Gooey or white cheese, diced
Combine mayonnaise, sour cream, celery, pepper, onions, capers with juice and water chestnuts. Gently mix in crab, shrimp, and potatoes. Put into an 8 x 8-inch pan. Refrigerate and serve over lettuce or bake for 30 minutes at 350 degrees and serve hot.
Serves 4-6.
