sit on the edge of our seats. Well yes I am home, my vacation has come and gone cannot believe my vacation was here and gone, but with that has come new inspirations and ideas to share. So I start with a new look here on the blog to kick things off, also a look at what my trip has or may have inspired within me.
|Dennis Chun and Teilor Grubbs|
|Royal Loco Moco with fried rice|
|Surfer's rice with an egg|
|Macadamia Nut Pancakes|
The food what can I say was a
gastronomic feast of the utmost
proportion. From breakfast on
the beach at Queen's Surf Cafe & Lanai (@queenssurf), you could not go wrong with any choice. There were many to choose from for breakfast, Royal Loco Moco with fried rice, Macadamia Nut Pancakes, Surfer's Rice with an egg.
|Macky's Shrimp Truck|
Of course I have to be perfectly clear, getting to try as much of the local flavors as possible before I left was an important mission (someone had to do it). The experience of going to my first shrimp truck, and sitting down to something special. Oh okay no Kamekona but it was great, enjoyed Macky's very much.
|Lemon Pepper Shrimp|
|Shichimi Seared Fresh Atlantic Salmon and Tiger Prawn @ Sansei|
|Dinner at Duke's Waikiki|
Now why wouldn't traveling to a place I wanted to go, walk in the steps of my grandmother, and see the sights of H50, talk about inspiration.
|Let's get ready to rumball @ Rumfire at the Sheraton|
I took pictures of the dishes I ate, posted them on Twitter and Facebook when I could, best of all I took notes on how they tasted, possible ingredients, and how I could try to remake these at home and share with you.
|Sunset over Waikiki Beach|
|Granny Smith Apple Tart|
4 sheets puff pastry, cut into 5” circles
1 egg, Beaten
1 large Granny Smith Apple, cored and sliced thin
1 tbs sugar
1 tbs ground cinnamon
Vanilla Bean Ice Cream
* Preheat oven to 375º
* Transfer cut puff pastry to a greased baking sheet, brush with whipped egg and shingle apples on pastry.
*Mix sugar and cinnamon and sprinkle liberally on each tart.
* Bake for 10 minutes, until pastry rises and turns golden brown.
2 cups sugar
2 cups heavy cream
1 cup unsalted butter
* Combine sugar and 1 cup of water in a deep sauce pan over medium-high heat. When adding cream to the hot sugar, splashing will occur. Be sure to use caution and a deep sauce pan. As sugar/water darkens watch it closely, as it goes from the desired amber color to burnt very quickly.
* When a rich amber color is achieved, mix in heavy cream. Whisk until cream and sugar congeal.
* Remove from heat and whisk butter in until smooth. Keep warm until ready to use.
Place baked tart on a generous pool of caramel sauce, and top with Vanilla Bean Ice Cream.