Holly Hadsell - El Hajji

Extending Aloha a Benefit for Haitian Relief at the Orginal Roy's Restaurant

I attended a wonderful dinner on January 22 to benefit the American Red Cross Haitian Relief effort at Original Roy's Restaurant in Hawaii Kai.  Two things made this benefit special.  The first was that the dinner was on the honor system, we made a donation that we felt fitting for the dinner.  Secondly this was the ultimate tweet up.  This dinner was sold out (2 nights) pretty much by twitter word of mouth.  @NEENZ, the Chief Evangelist of Alltop spear headed getting Hawaii twitter population to come out and show support.

At our table we had @GyspsyRaven. @13379lad180r and wife, @NEENZ, @noe808, @NctrnlBst and my husband Moumen.

@RoysRoy prepared a Haitian inspired menu.

These light, yet salty corn fritters were great. A perfect  bar or super bowl snack.  I think I am going to try to make them.

The Haitian Style Conch Ceviche was really good.  It had a nice Jalapeno kick and lime acidity.

Caribbean Style Chicken with Nalo Greens.  This dish had us stumped at first.  We thought the topping  garnish was fried ogo (seaweed) later @GypsyRaven figured out it was sweet potato.  It did get us thinking, what would fried ogo taste like?  I liked the lemon garnish.

Pork Loin Chop "Griots" with Sauce  Ti-Malice, Bananes  Pesees, Riz er Pois Colles.  I loved the plantains.

 
Gateau De Patate - this was a very sweet, dense flour less chocolate and spice cake.  The caramelized bananas were a nice touch

Neenz and Chef Roy Yamguchi

It was a fun night for a good cause.  Please make a donation to help those in need in Haiti.  They have a long, rough time ahead of them but I hope they will be able to rebuild their lives.

Also check out Global. Local and MetroMix for more pictures. 

  

Warm Up with Roasted Root Vegetable Soup

 
This one is for all my friends facing the winter cold.  If you can't warm up here in Hawaii try this soup.

Roasted Root Vegetable Soup

Serves 6

• 2 Sweet potatoes, peeled, cut into large pieces
• 1/4   Kabocha pumpkin, seeded, cut into large pieces
• 4 Beets, peeled and quartered
• 2 Shallots, peeled and halved
• 1 Bell pepper, halved and seeded
• 2 Anaheim pepper, halved and seeded
• 1 Small bunch of herbs, chopped
• 2 Tablespoons extra virgin olive oil
• 6 Cups vegetable stock  
• 3 Cups white beans, cooked until tender
• 2 Tablespoons mint oil
•     Salt and Pepper

Toss vegetables in oil, herbs, salt and pepper.

Roast in 400 oven until cooked through and caramelized.

Let vegetables cool.

Place in blender, puree until smooth

Put in stock pot, add six cups of vegetable stock, 2 cups of beans.

Warm through.

Toss one cup of the beans with one tablespoon mint oil.

Place hot soup in bowl and garnish with minted beans and drizzle with mint oil.

Minted Oil

This is a great condiment to drizzle over soups, freshen up salad or even pour over goat cheese on a crostini.

Minted Olive Oil

• 1   Large bunch mint
• 1   Cup Extra Virgin Olive Oil

Place in blender and blend until smooth.

Oil can be strained to remove mint leaves if preferred.

Keep in cool place.

Calamari Salad - A great way to start off the New Year

I served this salad for Christmas dinner but it is a great way to start the New Year because it is so light.

 

Serves 4

1 Pound calamari, rings and tentacles, cleaned

1/2 Yellow bell pepper, sliced

1/2 Red bell pepper, sliced

1/2 Orange bell pepper, sliced

1/2 Red Onion, sliced

1/4 Cup Italian parsley, chopped

2    Cloves garlic, minced

1/2 Cup extra virgin olive oil

1/4 Cup red wine vinegar

1   Lemon, juiced

Salt and pepper

Quickly cook calamari in salted boiling water.  It should only cook for one minute.

Refresh in a ice bath and drain.

Toss with the rest of the ingredients.

Served chilled.

HAPPY NEW YEAR

I have been taking a little break from the blog durring the holiday season. Will be up and running again in the new year.

A Great Idea for Leftover Turkey - Tamales

Celery Root Remoulade

Celery Root is one of my favorite vegetables.  It does intimidate people because of its odd, exterior , but it is delicious raw or cooked.  Celery Root Remoulade is one of my favorite dishes and it reminds me so much of Paris where it is found on many bistro's menus.  I really enjoyed the leftover as a topping on a turkey sandwich.

  Serves 6 as side salad

2  Celery roots, peeled, and cut julienne

2   Tablespoons of premium dijon (I prefer Maille)

1/2 Cup mayonnaise

  Salt and Pepper

Mix and chill

I added it to my turkey sandwich.

 

 

Easy Butternut Squash Salad

As most of my readers know I try to use whole, unprocessed, local, organic food in my everyday cooking. But I am not perfect and when I am short on time I will used a prepared food.  This salad uses, precut butternut squash and Wholesome Fruit and Nut Medley from Costco, and is the closest I am going to get to Sandra Lee.  It is great for Thanksgiving.

Serves 4

1   Package of prepeeled and precut butternut squash

3   Tablespoons extra virgin olive oil

2   Teaspoons chipolte chile powder

1    Teaspoon ancho chile powder

1/2    Teaspoon cinnamon

1 1/2 Cups Fruit and Nut Medley (walnuts, hazelnuts,

      pistachio, dried cranberries and raisins)

1    Satsuma Mandarin, juiced

1    Tablespoon chives, chopped

1     Teaspoon, dried thyme

 Salt and Pepper

Toss squash with olive oil, chile powders and cinnamon.  Place on baking sheet and bake at 400 degrees for about 25 minute or until fork tender and caramelized.   Cool down and toss with nuts and fruit, satsuma juice, chives, thyme and salt and pepper.  Serve at room temperature.