Author: brenda-hill

Hawaiian Mai Tai – Okole Maluna

Cheers or bottoms up, the traditional English toast, translates into the Okole Maluna in the beautiful islands of Hawaii. Our lucky IFTWA group meets this week in Honolulu for our annual conference.   I am sure we will be enjoying this rum and pineapple libation that I first discovered at my favorite Trader Vic’s when it was in San Francisco. This is where Victor Bergeron served this drink to friends from Tahiti in 1944.   In Hawaii, Mai Tai’s became popular in the early 1950’s at the Royal Hawaiian Moana and Surfrider Hotels., Mai Tai is Tahitian for “Out of this World – the Best.” I learned how to make this original recipe at a Mixology Class from James,  who learned it at Dukes and the Honu bars at the two Marriott’s on Kauai. Hawaiian Mai Tai Ingredients: 1 oz Light Rum 1 oz Dark Rum Large splash Orange Curacao Splash Orgeat Syrup Splash  (1/4 ounce) sweet and sour mix 2 -3 oz Pineapple Juice ..fresh or Dole’s. Method: Stir all ingredients in a shaker with ice. Pour into a Mai Tai glass or mug. Top with a splash of dark rum. Garnish with a fresh chunk of pineapple. Tips: If desired, add festive paper unless you are at a beach where it will blow away. Mixologist James said  “It isn’t a Mai Tai without a pineapple garnish.” For rum, Dukes...

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Columbia Cooking, Coconut Rice

Coconut rice  from Columbia is a delicious staple in many parts of this diverse country. We could not stop snacking on the fresh vibrants fruits, sold in parks and along the charming streets to locals and their happy children. For lunch or dinner I could devour the simply scrumptious coconut rice everyday. If you add the typical Columbian ingredients of sweet and hot peppers, tree tomatoes, tamarind, guavas, and papayas, depending on the region, you have a celebration of many cultures. It is easy to prepare your own coconut rice for fish, seafood and chicken with a few ingredients. You may never make plain rice again. I adapted this coconut rice recipe from Patricia McCaudland-Gallo’s cookbook about the secrets of Columbian cooking. . . . . . . . . . . . . . . . . . . . . . . . .. Coconut Rice Ingredients: 1 tablespoon oil 2 cups rice 1 tablespoon sugar 1 teaspoon salt 4 cups coconut milk Method: Heat oil in medium pot over medium heat. Add rice, sugar, salt and stir for 2 minutes. Add the coconut milk and bring to a slow boil. After about 7 minutes, or when you see most of the liquid evaporated, cover pot, reduce to slow medium heat and cook covered for about 20 minutes. Tips: You can make your own freshly made coconut...

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Quick Breakfast Boost Shake

Here is one of my tasty, easy jump starts. I was taught this smoothie from my athletic and health conscious son. Only 4 ingredients produce a quick and delicious smoothie any time of day and every season. Quick Breakfast Boost Shake Ingredients – for 2: 16 ounces (2 cups) orange juice 1 cup low fat vanilla yogurt I orange, peeled and cut into chunks 1/2-1/3 teaspoon ground cinnamon Method: Place all ingredients in a blender and blend until smooth. Add ice to blender if desired, best served chilled at once …or refrigerate. Tips: We prefer the thick and rich Greek yogurt. For added crunch and nutrients add nuts (almonds) or sun flower seeds before or after blending. You can always toss in some berries (frozen works well), or a few banana slices to make it even tastier each time you serve this breakfast boost. Brenda C. Hill International Food Wine & Travel Writers Association Books By Hills Success With Writing Where And What in the...

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Little Mommy’s Rice and Beans with Happy Salsa

These original recipes are from Greece and Puebla, Mexico. Maralyn knows about the delicious foods from Puebla fist hand. Her mole is a classic. . My friend Lois is also an international home cook. She enjoys cooking from original sources and adding her own twist to tradition. . Beans and rice, especially when made from scratch, are one of my go – to comfort foods. My son and I experienced many versions on our recent voyage to South and Central America. I like Lois’s recipes since they are inexpensive, healthful, vegetarian, and simply delicious. Beans: Ingredients 2 cups dry black beans soaked in water overnight one large onion roughly chopped cilantro stems chopped fine, reserve leaves for salsa (from a healthy-sized bunch of cilantro)  parsley can be used for salsa if you don’t like cilantro Tbsp. salt Tbsp. garlic powder Tbsp. Mrs. Dash Method: Add ingredients to large pot and cover with water with about 2″ above beans, water can be added as needed. Boil for 1 1/2 hours, taste a bean for doneness after that time.  Cover when done.  Beans can be stored in fridge covered in remaining liquid and scooped out and reheated with small amount of liquid as needed. Rice:  2 cups converted rice made in the Greek method.  Can also be stored covered in fridge and put in a saucepan with small amount of water to reheat. Second...

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Hawaiian Mai Tai

Mai Tai is Tahitian for – “The Best – or Out of this World.” This drink became famous in the l950’s. I had my first sip at Trader Vic’s in San Francisco and have loved this cocktail ever since. There is some controversy about who actually invented it. . My mouth is watering just writing about it. I can hardly wait until May to return to Hawaii. Besides spending a week in Kauai, I am joining the IFWTWA Annual Conference in Oahu and then on to other islands, thanks to the efforts of Maralyn and Michelle and their team. . I dream of  Hawaii’s spirited people, ancient history, exotic flowers, sweet music, wild surf, fresh mahi mahi and taste-tempting pineapple Mai Tai’s. There are many recipes for this libation. Here is my Mai Tai. . Hawaiian Mai Tai Ingredients: 1 ounce light rum 1 ounce dark rum 1 ounce sweet and sour mix 1 ounce pineapple juice Splashes or Orange Curacao Splash Orgeat Syrup Fresh pineapple wedge for garnish . Method: Mix together and serve in a tall glass over ice. You can change or add to the garnish with a lime, lemon or orange wedge, a cherry or one of those cute paper umbrellas. Tips: I use the original Sailor Jerry spiced rum (92 proof) for my dark Caribbean rum. . If you are in San Diego, experience the world famous Mai Tai at Bali Hai on Shelter Island. . Try only one at happy hour....

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