Maholo Hawaii

 Our hearts and our prayers are with the brave people and their animals of Lahaina. These people are not onyl couragious but resilient. These are the ones  - and the island that have contributed so much to the American table.

Keep in mind that Hawaiian food was really the first fusion food., It was  from Twelfth Century Polynesian colonizers who brought such basic staples as pigs, sugar came and taro for poi, There were also coconuts, sweet potatoes and yams. These made up the island diet for centuries until British and American colonizers came in. These people exploited the indigenous people with their introduction of sugarcane and pineapple plantations. New England missionaries brought in their own dishes with the salted fish becoming the Hawaiian staple, lomiloni, a simple tomato and salted salmon salad. it was the plantation workers, the Filipinos,  Chinese Portuguese , Puerto Ricans and Japanese workers created a kind of fusion food as far backa s the 1850's when they would pass around bowls of rice and top them with their version of chicken, beef fish and vegetables. The Japanese brought over what everyone loves about the islands  shaved ice. Spam also became popular after the Second World War and it's used in various dishes.

Thanks to bloggers like Relle Lum,a recent contestant on PBS's Great American Recipe show, people from all over the world can make the multiethnic and delicious dishes. er recipes reflect the island' as well as her ancestry on her blog, two months ago the New York Times Wednesday food section also celebrated Hawaiian cuisine. They feaured pinkabet, a Filipino stew made with fatty pork shoulder or butt, Filipino fish sauce or patis, Japanese eggplants , okra and long beans. Ginger, tomatoes andonions flavor it  along with bitter melon. The pork is sauteed first and then the veggies are added. It;s served over rice. Relle's dish of mochiko chicken is the Hawaiian form of fried chicken. what makes it different is adding soy sauce, rice flour and sugar  to the coating.it's also marinated from four hours to over night.It's served with chopped scallions on a bed of rice.As for dessert you could try Relle's malasadas a fluffy Portuguese doughnut she made on the Great American Recipe. These are made mostly for Mardi Gras or Fat Tuesday but you can make them any time. They can also be filled with guava , custard chocolate , haupia or coconut pudding or passionfruit or lilikoi.

To the people of Lahaina, stay brave.It;s tough going right now. All of the world is behind you and your amazing recipes right now.

A Salute To Hawaii

As you've probably have guessed I 'm a big Obama supporter. I don't like to mix food and politics however I am giving a nod to where he grew up and that's Hawaii. The last state to be admitted has given us some amazing dishes The cuisine reflects the rich Pacific island heritage.

Poi is always the food most associated with these islands. This is a mash of taro root usually served with the ubiquitous roasted pig. However there is also nouvelle Hawaiian cooking or Hawaiian Regional Cooking (otherwise known as HRC) that brings us a melange of Hawaii's fruits and vegetables.Macadamia nuts are now used as a crust for seafood while the islands' coconuts are incorporated into sauces. Breadfruit and taro roots are now being fashioned into unique culinary sides, worthy of what you would get in New York, Chicago or LA.

Asian influences abound too. Japanese miso soup is as popular as are the Chinese steamed buns that the islanders fill with pork. Also dim sum is another well loved dish. Thanks to Dole Pineapple employing Puerto Rican workers. Rice and beans along with arroz con pollo is a much beloved staple as well.

Hawaii was not only home to Barack Obama it is also home to a vast array of different and colorful dishes. It's a celebration of the islands' melting pot and natural vegetation.