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Eating Maui

I know it has been a long time since my last recipe post. Delusions of grandeur, that's my problem. I imagine relaxing summer days or berry picking, corn blanching, jam making, and shopping at the farmers market. Summer arrives and passes in a complete chlorine scented blur. I did pick berries and make jam. I did go to some farmers markets. I did blanch corn and freeze it along with some berries; however it's already been eaten. If I were a pioneer mother who salted and smoked meats and fish, stored up root vegetables in the cellar, and canned fruit, my family would be starving by November.



Back and rested from a recent trip to Maui I have gotten back on the culinary horse. I arrived home armed with some brown cane sugar, alaea sea salt, and three Maui Gold pineapples. While we were in Maui we tried to eat at some "local" places. One of our favorite places was the Paia Fish Market, a casual place with picnic tables and a walk up counter. The fish is as fresh as it gets and there is often a line out the door. Charley's is a popular local place owned by Willie Nelson, who often serves customers. This place is not fancy just good food and cheap by Maui standards. My macadamia pancake was the size of the plate. Of course, my most favorite local place is Longhi's. Their crab cake benedict is a "must have" for us to begin and end our trip. You can't get more "local" in Hawaii than Huli Huli chicken. You can find roadside stands on all of the islands and it's a favorite fundraiser item for schools, sports teams, and church groups. Huli means "turn", and the chicken is usually grilled between two grates and it is flipped during cooking. Since I was reluctant to return home, and happened to bring with me some local ingredients I made some Huli Huli chicken. Well worth your time I encourage you to try this taste of the islands. In the islands Huli Huli chicken is often served as a "plate lunch" which will include some sticky rice and macaroni salad. Try it, you will be hooked.



 
 
 
Huli Huli Chicken


Whole chicken split down back bone or 4 breasts

1/4 cup shoyu

1/3 cup ketchup

1/4 cup Maui brown cane sugar

1/4 honey

2 Tablespoons milk

1/4 cup crushed Maui Gold pineapple

2 cloves garlic – minced

1 1/2 inches ginger root

2 Tablespoons rice wine vinegar

1 Tablespoon Sriracha

1 Tablespoon Sesame Oil

Hawaiian sea salt

Combine ginger and garlic in food processor and pulse until paste like. Add remaining ingredients and pulse one or two times to mix. Place chicken in Ziploc bag with ¾ of marinade reserving rest for grilling or dipping. Marinate for at least 4 hours. Grill on medium heat until cooked through. Serve with sticky rice and macaroni salad for a plate lunch.

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