Papaya and Arugula Salad by Anne Byrn
The Dinner Doctor offers a salad to please both the palate and the eye.
Papaya is not as sweet as mango or peach, but it gives a salad great texture, flavor, and color. Peppery arugula is a perfect flavor mate. This is a wonderful salad to serve when you've got guests who are serious oenophiles, because there is no vinegar in the dressing to spoil the wine’s flavor, just walnut oil and a little lime or lemon juice.
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Grilled Salmon Lomilomi Style by Christopher Schlesinger and John Willoughby
Two award-winning grillmasters offer a massage-based recipe.
In Hawaiian, “lomilomi” means “to massage,” and classic massage techniques of pressing, rubbing, and squeezing are used in the traditional preparation of this dish. In this streamlined recipe, the salmon is half cooked on the grill and then half-“cooked” by the acidity of lime juice. Serve it chilled as a first course on a bed of thinly sliced cabbage with pineapple slices and lime wedges.
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Pineapple Rice by Sheila Lukins
Take fried rice, a cult classic, for a walk on the wild side.
Fried rice is one of those dishes that appeals to everyone, and comes across as impressive to pull off at home. Here it takes a tropical twist, with chunks of sweet pineapple, so it's right at home at a luau. Hawaiian food is a big blend of influences from many cultures, in particular Asian, combined with local ingredients. This is a happy example. The recipe calls for ham, peas, and green onion, but feel free to add whatever’s around: edamame, tomato, carrot, or even egg.
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Roast Suckling Pig by Christopher Idone
A catering and cookbook pioneer suggests a carnivore’s Christmas come early.
Nothing, we mean nothing, is more dramatic than a whole roast pig. If you're a pork person, this is your nirvana. Yes, it's a serious commitment, and yes, if you've invited some stringent vegetarians to your party you may hear some disapproving murmurs. More pig for you.
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Banana Fritters by Sam Choy
The TV host and Hawaii native conjures perfect post-pig dessert.
Do you think bananas grow on trees? That is correct. Bananas are a common ingredient in South Pacific and East Asian cuisine. These batter-fried treats are served in fine restaurants and humble homes alike throughout Tonga. Although they’re usually made with green bananas, this recipe calls for ripe apple bananas for their tart flavor and firm texture.
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