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One of my favorite fruits, papaya, is mixed here with sweet crab meat and curry. Placed back in the papaya “bowl” made from the peel.

• 2 ripe papayas
• 2 cups flaked cooked crab meat
• 2 tbsp finely chopped green onion tops or chives
• 1/2 tsp curry powder
• 1/2 lemon, juiced
• 2 tbsp toasted sunflower seeds
• mint for garnish

Cut the papayas in half lengthwise and carefully remove all seeds. Use a melon baller and scoop out the papaya pulp. Be careful not rip the skin which will be the shell for the meal.

In a frying pan toast the sunflower seeds lightly and let cool. In a mixing bowl lightly toss the toasted seeds, crab meat, chives, lemon juice and curry powder with the papaya balls and mix well. Divide the mixture evenly between the 4 papaya shells and garnish with the mint sprig. Serve as a side dish or light salad with dinner or lunch.

Tags: crab, papaya
Posted in Appetizer, Fruit, Side Dish, Spice | No Comments »

This is an easy snack to make and great fresh and hot!

• 8 oz. Gruyere cheese, finely grated
• 8 egg whites
• 1 cup seasoned bread crumbs
• peanut oil for frying

Beat the egg whites until stiff, but not dry. Fold the grated cheese into the egg whites. Form into bite sized balls. Roll in the breadcrumbs. Fry the cheese balls in the hot oil and fry until a golden brown. Serve after cooled, but still warm. This makes about 30 pieces.

Tags: gruyere cheese
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Easy, delicious and great with toasted, garlic, soudough rounds.

• 1-15oz. can white beans
• 2 tbsp fresh lemon juice
• 1 tbsp chopped garlic
• 1 tsp ground cumin
• 1 tsp ground chili powder
• chopped cilantro to taste/garnish

Place all in a food processor except the cilantro – blend until smooth. Add the chopped cilantro as a garnish. Serve with toasted, garlic rounds made from sourdough bread.

Tags: white beans
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This is a very simple, easy and delicious dip for fresh vegetables and bread sticks. The pesto base is flavorful and rich. If you are unable to find pesto in your supermarket I have added an easy recipe for basil pesto after this recipe.

• 1 small pesto from refrigerator section of market (or see below)
• 1 cup cottage cheese
• 1 cup lite sour cream
• 1/2 cup grated Parmesan cheese
• fresh ground pepper to taste

Blend all in a food processor until smooth. Serve with bread sticks or any vegetable cold for dipping.

Basil Pesto recipe:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves
• Salt and freshly ground black pepper to taste

Add all ingredients except for olive oil to food processor. Blend with pulsing motion for a minute and slowly add the oil in a steady stream to blend thoroughly. This makes 1 cup of fresh basil pesto which can be used over hot pasta or as a dipping sauce.

Tags: basil, pesto
Posted in Appetizer, Pasta, Snacks | No Comments »

Poo poos are snacks or appetizer in Hawaii. The best fish for these – Ahi tuna. It is delicious and the deep red color changes so quickly with the heat. The flaky texture of the fish mixed with the spices and dipping sauce is a great treat. I made this recipe after having them at my sister-in-law’s who lives on Maui.

Ahi tuna slices, 1/4″ thick

Spice rub:

• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/8 tsp powdered ginger
• 1/8 tsp black pepper
• 1/8 tsp oregano
• 1/8 tsp fennel seeds
• pinch of ground clove
• 1/4 cup melted butter

Dipping sauce:

• 2 tbsp melted butter
• 2 tbsp honey
• 2 tbsp lemon juice

Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated. Grease Ahi pieces in melted butter and then coat with spice mixture on both sides. Sear on high heat each side no more then 30 seconds, 1 minute to cook through well. Dip in sauce to eat.

Tags: fish, tuna
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This is a recipe I got after my mom passed away. My dad asked if there was anything I wanted and I went through her collection of hand written recipes. I believe this one was handed down to her from my great aunt. It holds dear memories for me as I remember she would always makes these as appetizers for the entire family’s traditional Christmas dinner at our house. It is really easy to make ahead or freeze.

Pizza is a favorite of mine and these individual appetizer snacks are perfect, with a nice bite from the green chilies.

• 1 small can Ortega Green Chilies
• 2 large cloves of garlic
• 4 green onions
• 1 can chopped black olives
• 1 8oz can tomato sauce
• 1 1/2 cup shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 1/3 cup of olive oil
• 1 tsp sugar
• 1 loaf of long, thin sourdough bread or 3 rolls

Preheat oven to 450˚. Chop first three ingredients very fine. In a bowl add the rest of the ingredients and the chopped chilies, garlic and green onions and mix well. Slice the bread thin and get about 60 pieces total.

Spread the pizza mixture evenly over all pieces and place on a cookie sheet to bake for 8-10 minutes. Serve hot!

Tags: pizza
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Inspired by the restaurant P. F. Chang’s Northern dry rib appetizer, I decided to create my own version. Although not dry, these are so moist and fall-off-the-bone-good you will be surprised at the flavor as well as how easy and quick these are to make. I use baby back pork ribs, one rack can easily feed two people with rice and a salad.

• 1 rack of baby back pork ribs, chopped in individual ribs
• 2 tbsp oil
• 2 tbsp black bean paste
• 2 tbsp sugar
• 1 tbsp vegetable oil
• 1 tbsp Chinese five spice powder
• 1 tbsp fresh ground ginger root
• 1 tsp sesame oil
• 3 dried red chilies (optional)
• 1/2 cup of water
• 1/4 cup rice wine vinegar
• 1/4 cup soy sauce

Place chopped ribs in greased pressure cooker and brown evenly with oil. Mix the following ingredients and pour over ribs. Make sure liquid mixture is almost covering ribs. If not add water to almost cover. Close lid and cook for 15 minutes over medium heat after pressure cooker regulator starts to rock and releases a slow steady stream of steam. Remove from heat, release steam as per pressure cooker instructions and the sauce should have thickened. Use a slotted spoon to remove ribs and pour sauce in bowls to dip or over tray of ribs to serve.

Tags: Asian, pork, ribs
Posted in Appetizer, Dinner | No Comments »

This is one of my favorite snacks, and while in the oven toasting, your home will become so aromatic. The mix of curry and chili adds a surprising addition to the nutty pecan.

• 6 cups of pecan halves
• 6 tbsp of melted butter
• 1/4 cup of Worcestershire sauce
• 2 tbsp of Tabasco or your favorite hot sauce
• 1 tbsp soy sauce
• 1 tbsp hot curry powder
• 1 tbsp chili powder

Preheat your oven to 350˚. In a mixing bowl combine all ingredients and toss well to coat thoroughly. Spread mixture evenly on a baking sheet, preferably with sides. Bake these for 30 minutes and then stir to turn and toast evenly. Return to oven for 10 more minutes. Serve warm or at room temperature. These will keep for a while in a Tupperware or Zip Lock bag.

Tags: nuts, spicy
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