Thursday, April 30, 2015

Recipe of the Week: Maui Rock Shrimp and Crab Cake @ Hali'imaile General Store

It's hard to pick a favorite restaurant or meal while on Maui.  Our service at every place was extraordinary and each meal was wonderfully prepared with fresh local Hawaiian ingredients. 

If I did have to choose a favorite it would be a tie between the Lamb Riblets at Honu Seafood and Pizza (yes, I will try and get a recipe) and the Rock Shrimp and Crab Cake served over Spinach Salad that I had for lunch on my Birthday at Hali'imaile General Store.

Each of these dishes was unique, rich in flavor and bold in presentation.


Rock Shrimp and Crab Cakes with Mango Mayonnaise courtesy of Bev Gannon's Hali'imaile General Store

Serves 8


Mango Mayonnaise
1 cup finely chopped mango
3 tablespoons finely chopped green onion
3 tablespoons finely chopped yellow bell pepper
1 teaspoon Vietnamese garlic-chili sauce
2 tablespoons chopped mint
1/2 cup mayonnaise

2 cups cooked crab meat
2 cups cooked, peeled, deveined and chopped rock shrimp
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil
1 tablespoon chopped red onion
salt and pepper
1/3 cup mayonnaise
1 1/2 cups panko bread crumbs
2 eggs
oil for frying (peanut or coconut)
salad mix


To prepare the mayonnaise, in a bowl combine all the ingredients and mix well.  Set aside (I'd be tempted to whip this mayonnaise up in a food processor).

To make the cakes, first squeeze any excess liquid from the crab and shrimp.  In a bowl combine the crab, shrimp, cilantro, basil, onion, salt and pepper.  Mix well, then add the mayonnaise, 1 cup panko and the eggs.  Stir until the mixture holds together.

Divide into 8 equal portions and form each portion into a cake 1/2 inch thick and 3 inches in diameter.  Coat the cakes with the remaining panko (I like to put my cakes on a parchment paper lined baking pan and let set in the refrigerator for 30 minutes before cooking).

In a heavy saute pan, pour the oil to a depth of 1/4 inch and heat over medium high heat.

Working in batches, fry the cakes, for about 3 minutes on each side, or until golden brown. Transfer cakes to a paper towel to drain.  Keep warm.

To assemble, place once cup of salad mix on each plate.  Top with a cake.  Place 3 dollops of the mango mayonnaise on each plate.  Serve immediately.

P.S. Sammy got me the Hali'imaile General Store cookbook for my birthday.  Thank you Mr. Samakins!

Picture courtesy of Stacy Brady
Recipe found in the Hali'imaile General Store Cookbook

Wednesday, April 29, 2015

17/52 - MAUI 2015: The Wrap Up, Island Style

On the island, we do it island style,
From the mountain to the ocean from the windward to the leeward side.
On the island, we do it island style,
From the mountain to the ocean from the windward to the leeward side.

Mama’s in the kitchen cooking dinner real nice,
Beef stew on the stove, lomi salmon with the ice
We eat and drink and we sing all day,
Kanikapila in the old Hawaiian way.

On the island, we do it island style,
From the mountain to the ocean from the windward to the leeward side.

We go to grandma’s house on the weekend clean yard
If we no go, grandma gotta work hard.
You know my grandma, she like the poi real sour.
I love my grandma every minute, every hour.

On the island, we do it island style,

From the mountain to the ocean from the windward to the leeward side.

- John Cruz

*kanikapila; to play music together in Hawaiian.  Singing usually accompanied by ukulele and/or guitar

Monday, April 27, 2015

Menu Plan Monday: Last week in April 2015

Welcome Monday

Back from vacation in Maui and back to the regular schedule!

Days are longer and our weather is improving.  Time to get serious about my garden and get some more things planted...therefore, I am looking for quick and easy meals this week to keep me out of the kitchen.

Remember to check out Laura's site for more menu plans!


Sunday: Rotisserie Chicken with Caesar Salad
Monday:  Crockpot Hawaiian Chicken with Rice and Mac Salad
Tuesday:  Salmon with Red Potatoes and Salad
Wednesday:  Grilled Hamburgers with French Fries
Thursday:  The last Birthday Celebration this month.  Girls Night Out!

Sunday, April 26, 2015

MAUI 2015: Day 7

Day 7 was our last day on the island and it's always a bit hard to say goodbye.

Brian and I have a bit of a routine that we like to stick to...kind of a way to "say goodbye to Maui".

We took a quick walk up to the Kapalua airport, which looks down upon our home base while in Maui, Kahana.  It was a beautiful morning, but warm and the VOG was still hanging around until the trades kick back up again.

At 9:30 we left the condo and headed for Lahaina Town.  For the past few visits, our last meal on the island (and historically our first stop on the island) is at Lahania Coolers.  A big thanks to Frank, who once again gave me one of the rare and coveted Lahaina Coolers pens as a keepsake.  Breakfast was filling and we had just enough time to pick up some last minute gifts along front street before driving down to Wailea.

It was a beautiful day in Wailea and I wish that we had had a bit more time to explore this area...but you know, there is always one more activity, one more restaurant, one more place to have a drink that you never get to.

Finally, it was time to say Aloha and Mahalo to my parents who are lucky enough to be staying on another 10 days.  Bittersweet to say goodbye to them and Maui on the same day, but they promised to visit our favorite places and enjoy the island in our absence.


Saturday, April 25, 2015

MAUI 2015: Day 6

Friday was my 46th Birthday in Maui and we started our day off with a 3 mile walk before heading up country to Kula.

It was a warm day, but with the rise in elevation to Kula, nestled along the slopes of Haleakela, the temperatures are always about 10-15 degrees cooler.

We explored the Kula Botanical Gardens for the first time.  Beautiful flowers in a natural setting are found throughout the 6 acre garden.  Admission was $10 per adult and we explored the gardens, koi pond and aviary/nene bird sanctuary over the course of about an hour.

After Kula we drove to Hailemaile General Store for lunch.  It's Bev Gannon's original and most award winning restaurant on Maui for over 27 years.  The original General Store was built in 1925 and used by plantation employees working in the pineapple fields. We enjoyed, a roasted chicken sandwich with caramelized onions and brie, fish tacos, seared ahi and noodle salad and shrimp cakes over spinach salad.

For dinner we went to the Birthday Girl's favorite restaurant on Maui and sat by the waters edge just minutes after sunset.  Brian and I discovered Honu Seafood and Pizza about 4 years ago and it is one of our favorite places to dine.  Brian just loves their Neapolitan style pizza and the rest of us enjoyed gulf shrimp and asparagus, lamb riblets, beet salad and the wonderful ahi brushetta.

Certainly not a bad way to celebrate your birthday!


Friday, April 24, 2015

MAUI 2015: Day 5

Thursday was a quiet day of rest on the Valley Isle.

Rosemary, Brian and I walked north of Kahana up to the start of the little resort town of Napili, about 3 miles round trip.  We then spent about two hours out on the beach.  Brian finished his book and I enjoyed watching all the SUP (stand up paddlers), diving boats and snorkelers.  The winds were calm enough to allow for low clouds (but some VOG has blown in from the Big Island) but we could see the top of Molokai, which is rare.

Rosemary and I had 50 minute massages at ZenSations Spa in Honokowai followed by the best fish taco on Maui at the Fish Market.

We had a hamburger cook out in the evening after watching yet another magnificent sunset.


Thursday, April 23, 2015

MAUI 2015: Day 4

Wednesday morning we started our day with a drive up to Paia and breakfast at Charley's (and the best loco moco on the planet). 

Paia is a funky little hippy town with lots of surfing locals and artists. Rosemary and I found a few treasures to take home with us as we wandered up and down the street after breakfast.

Next we stopped by Ho'okipa Beach where the wind was really blowing.  We watched 4 wind surfers take to the water with at least 2 dozen all getting gear together, ready to hit the surf.  It was incredible to watch them ride the waves.

We continued along the Hana Highway and turned up Kokomo Road to Haiku.  There isn't much of a town, but back in the early 1940's the Marines set up a training facility and there is a nice memorial set amongst a grove of eucalyptus trees.

Kokomo Road eventually turns into Makowao Avenue and right on into the heart of downtown Makowao.  Boutiques and art galleries line the street dotted with a few cafes, the famous Kamodo bakery and a general store.

We had a wonderful drive up country which is one of my favorite places to explore and live Aloha.

It was quite warm in Lahaina town as we boarded the Scotch Mist II.  What a treat to have Gene and his crew including Holly, Michelle and Nathan treat us to a two hour sunset sail, complete with over-flowing glasses of sparkling wine and chocolate covered macadamia nuts.

Sailing in the waters off Lahaina town is one of our favorite activities in Maui. There is something about watching the sun dip below the ocean that takes you to a place deep in your soul...a place a peace and serenity and love for Maui.


Wednesday, April 22, 2015

MAUI 2015: Day 3

Brian, Rosemary and I took a nice 3 mile + walk up to the Farmer's Market for fresh fruit on Tuesday and then it was Brian's turn to cook breakfast, Portuguese sausage, egg and potato tacos with avocado and fresh salsa.

We had more sun than clouds and rain...just enough for us to enjoy our beach chairs at the edge of the ocean and spend a few hours relaxing. 

We headed up to Kapalua about 4PM for Happy Hour at Merriman's Point Bar

The winds continued to blow quite heavily and brought it a pretty thick layer of clouds, but we escaped any showers.  As the sun set on another day we enjoyed several bottles of wine and some awesome pupus including, Filet Mignon Sliders, Keyhole Lobster Salad and a Tomato and Blue Cheese Salad.  

Merriman's is one of our favorite places on the island and it was a treat to share it with Pop and Rosemary.