Big Food Category

(food)porn ed. 2012 – Part 2

Our Adventure in Kauai: Day 4

Needless to say the soreness of my joints welcomed a jacuzzi, sauna, and steam in the morning; all the more because I was about to head out for my first open-door helicopter ride. The forecast showed heavy clouds, strong winds, and rain, but there was no turning back now. I was off to Inter-Island Helicopters for a private 60 minute tour of the island in their peacock blue Robinson R-44.

Inter-Island provided exceptional service despite the shoddy weather and it did make for an exciting ride. I actually enjoyed the pitching and weaving of the helicopter, as well as, the occasional sea and rain sprays across my face accompanying each turn. It made for the kind of ride I was hoping to experience! The Napali Coast looked mysterious and even more dangerous with the misty tumultuous weather. I don’t think I could ever tire of the views.

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After my flight of boisterous fancy, I had a roaring appetite. Jordan and I decided to let our bellies lead us through the day. We got in our midnight blue Camaro convertible, and headed toward Hanapepe and Lihue where we could stop at a local sporting goods store and hopefully, enjoy some local comfort food.

On the way to Hanapepe, we spotted Paco’s Tacos food truck parked in an empty parking lot. We figured, meh, probably nothing anyway. Let’s keep moving.

Pfft! Yeah, right!

These tacos were some of the most memorable morsels from our whole trip. Super fresh, grilled mahi-mahi tacos with shredded cabbage, lime, pico de gallo and cilantro sauce. And equally good carnitas and carne asada tacos. Hit da spot.

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After admiring some especially kitschy refrigerator magnets at a local store, we drove to Lihue to hit up Haimura Saimin. Saimin is a Hawaiian original that mixes Japanese ramen, Chinese mein, and Filipino flavors, into a big bowl of steaming savory broth. It’s Hawaiian comfort in a bowl, and the joint speaks for itself. It’s the epitome of a tropical island diner complete with a menu just as small and quaint as the place itself.

I highly recommend ordering a bunch of chicken skewers and putting the chicken pieces right into your bowl of saimin, along with generous amounts of hot mustard, hot sauce, chili vinegar, and a little soy sauce. Own your saimin!

We ordered the lilikoi chiffon pie for a little sweetness. Imagine if you scooped a chunk of bubbles from the top of a bubble bath, sprayed it through with tangy sweet passion fruit, and topped it with fluffy whipped cream. It was an ultra-airy end to a heavy, savory lunch.

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Last spot on our food tour was Fish Express which is a full-on local “deli” that offers a wide variety of fresh Hawaiian fare including local fish, poke, fish jerky, and raw seafood. And if you’re lucky enough to get there for lunch (which we weren’t unfortunately), they also offer Hawaiian-style sandwiches and gourmet lunch entrees like fish “blackened with guava basil” or “macadamia nut crusted [fish] with lilikoi.”

We decided on a bunch of funky pokes and ahi peppered jerky to go. And we also were pleasantly surprised to find boiled peanuts – one of Jordan’s all-time favorite snacks from the South! Who would have thought we’d be eating boiled peanuts and kimchee octopus poke in a parking lot of a Kauai-ian deli in the middle of the Pacific?

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Ok, I lied. We still had some room left for another sweet. After a little mobile research, we pulled into a strip mall parking lot and walked into Tropical Dreams which offers super-premium gourmet ice cream. Started by husband and wife team John and Nancy Edney who source more than 50% of their ingredients locally and are dedicated to using environmentally-friendly and sustainable means of production for their ice cream, this was the best ice cream I’d ever had. I mean, EVER.

The proprietor of the place – a “expat” from NYC named Daniel – was feeling extra chatty (queue teenage son’s eye roll), so we got foodie star treatment! While giving us taste after taste of the incredibly delicious ice cream, Daniel proceeded to illuminate us on his strong opinions on fiber optics, entrepreneurial ventures, Kauai, and why Tropical Dreams covers their ice cream bins with lids despite snotty tourists turning their noses up because they can’t see all the flavors on display.

After I literally tasted every flavor, I landed on chocolate coconut almond to which Daniel insisted he add a generous dollop of peanut butter. This was seriously flavorful ice cream. If you’re ever on the Hawaiian Islands, definitely try to find a Tropical Dreams shop!

Sigh, wish I could have gotten a better picture. This definitely doesn’t do the real thing justice.

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After a much needed nap back at the ranch, we couldn’t believe it but before we knew it, we were getting in the car again to go to dinner at Josselin’s Tapas Bar & Grill.

I know.

But it’s OK. We were on vacation. Isn’t gluttony a virtue when you’re on vacation?

It might have been the full belly talking, but I wasn’t too hyped on going to Josselin’s despite all the positive recommendations. Although I’d been eating very well, I wasn’t so sure that fine dining restaurants on Kauai were doing anything that interesting beyond dishes that could satisfy the greatest common denominator of flavor palates visiting the island day after day.

Thankfully, I was proven wrong by some dishes at Josselin’s! It started with the “muffin” assortment which included miniature biscuit-like rolls flavored with ginger, Thai curry, and cilantro. I know I’ve got a bread “thing” but these really perked up my taste buds.

The watermelon salad was disappointing, but the naan with spicy merguez, roasted eggplant, and mint was a huge win.

What was truly the pièce de résistance, though, was the 36-hour braised pork belly with apple kimchee and Lehua honey – an unbelievable, locally sourced honey from bees that feed exclusively on the Lehua flower which only grows on the ohi’a tree.

The honey glaze created a sweet candied shell keeping the wonderful juices inside every chunk of pork you pulled off with your fork. No knife necessary. The kimchee splashed spicy and tart refreshment at the back of the throat, whilst the salty sweetness of the meat meandered over the tongue. Chestnut, vanilla and basil also remarkably came through each bite.

The experience was kind of astounding. In fact, it was so exceptional that we finished off most of it, despite our stomachs being full to bursting.

Needless to say we did not order any dessert! And this time I’m not lying!

There’s no place like a [Korean] home…

Just when I’m getting cabin fever and feeling homesick, my photo archive reveals a treasure trove of pictures from a visit back home to Pennsylvania where my parents still live. I know it’s trite to say, but memories do indeed fuel the wonder only dishes from home can bring to the soul; especially when you come from a Korean family that loves to eat!

First let’s talk about what to me is the quintessential Korean dish (besides kimchee, of course), bibimbap. Bibimbap literally translates to “mixed rice.” It’s become so mainstream, you find it on the menu in the most unlikely of places. Even just today I discovered that Chicago’s famous gastropub The Publican’s Sunday brunch menu features a pork belly bibimbap!

Bibimbap works for so many reasons, not least of which is that when it’s made at home it takes no prep whatsoever. It originated from literally taking whatever leftover rice and banchan you had (traditional small dishes to eat with rice), throwing it all in a big bowl, adding lots of gochujang (bright red, sweet and spicy fermented chili and soybean paste) and a sunny side up egg (if you had it), and mixing and incorporating everything together until your arm hurt. Then the fam would each grab a spoon (somehow it seems to taste better with a long stem metal Korean spoon), and communally dig in! Even clean up is easy!

And just as layers of flavor permeate bibimbap, so does this dish speak to the rich agricultural history and resourcefulness intrinsic not only to making Korean food, but also eating it. At its core, it’s a no frills, hearty kind of eating spiced up with fire from plenty of hot chiles.

These photos were taken from Christmas 2011. We had a bunch of tasty banchan from my Mom and during a visit to my aunt’s house, a bibim party ensued with gusto! It’s always a special treat when my Dad decides to be the “Bimbim Master,” as we kids like to call him.

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This is the kind of spread waiting for me when I visit home. Gawd. Moms should be recognized as the ninth wonders of the world. All of this was made from scratch, yo.

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We also had some other memorable dishes from the visit including homemade Duk Mandoo Guk (beef soup with beef dumplings and rice cakes) and Guksu jongol (spicy casserole with noodles). Had to throw these in too because they are absolute pure comfort food for any Korean!

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Pure comfort indeed.

Did someone say pastrami?

One benefit to being stuck at home after a lil’ medical setback is that I finally have time to search through the multiple “Need to Sort” photo folders on our server. Some of these are over 2 years old!

*slaps wrist* Naughty girl.

Well for those of you aware of the recent Battlerruu: Pastramiii-uuu!!!! that took place during my inaugural trip to Katz’s Deli in NYC in February, I came upon some old photos of the beef stew and pastrami on rye at Manny’s.

Tell me it’s not about the gravy!

What else will I find in this digital drawer of old photatoes…I mean photos…someone’s hungry…