Family-Style Meals at the Hali'imaile General Store
Format: PDF / Kindle (mobi) / ePub
Family-style dining is back in style and has been reimagined by one of the most prominent chefs in Hawaii, James Beard Award-nominee Beverly Gannon.
On the road to Haleakala, Maui's most famous dormant volcano, is one of the island's favorite destinations--where a laid-back atmosphere and top-flight menu welcome both residents and tourists. Developed from the restaurant's ever-popular repertoire, this all-new recipe collection is scaled for sit-down family suppers, lunches, and brunches, with built-in expandability for impromptu gatherings or full-on entertaining. Ingredient substitutions are included to help move dishes from the kitchen to the table with ease, and leftovers are skillfully adapted into future meals. Recipes are organized by the days of the week, based on a schedule Gannon's mother used, and are interwoven with charming family anecdotes.
chile pepper flakes, ½ cup prepared pesto, and a splash of olive oil. Bring it to a simmer. Toss with cooked bow tie pasta and sprinkle with shredded Asiago cheese. Hali‘imaile Really Sticky Buns hali‘imaile really sticky buns This is a Neiman Marcus memory from my Dallas childhood: we would always get a basket of these when we went there. When I opened Hali‘imaile General Store and served brunch, I wanted a good sticky bun just like the ones I had when I was a child. What sets this
roll, and a big glass of milk. It’s my antidote to too much champagne the night before. Another favorite pork preparation is a spit-roasted pig, where it is slowly turned over an open fire so that the fat drips away and the skin gets crunchy and crisp. It’s better than any chicharrón you’ll ever eat. When I was growing up, lamb at our house meant leg of lamb and lamb shanks—especially lamb shanks because my dad loved them. My mom would look for the meatiest shanks at the supermarket and buy two
the liquid evaporates and the mixture becomes a thick compote. 5. To prepare the dressing, generously grease a 9 by 13-inch ovenproof casserole. 6. In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Add the sausage in batches and cook until lightly browned. Transfer the sausage to a large bowl and set aside. 7. To the same skillet, add 1 tablespoon of the butter and the mushrooms. Cook the mushrooms about 3 minutes, or until lightly browned. Season with salt and pepper.
tart with curried crab and microgreens There’s not a better appetizer-salad combination than this: a savory crust (in place of bread), a creamy cheesy filling, and microgreens to top it off. Goat cheese is one of my favorite cheeses to cook with, and I always have it in some combination on my menu. Serves 4 GOAT CHEESE TART 16 ounces cream cheese, at room temperature 8 ounces fresh goat cheese, at room temperature 4 eggs ½ cup heavy cream 2 teaspoons ground nutmeg 2 tablespoons chopped
Sweet Potatoes, Snapper with Saffron-Crab Cream Sauce, Asparagus, and Q, R Quail Apricot and Pistachio-Stuffed Quail Quesadillas Barbecued Chicken and Smoked Gouda Brie and Grape Quesadillas with Green Pea Guacamole Rack of Lamb with Hunan Sauce Kona Coffee-Marinated Ranchero Sauce Raspberry-Coconut Bars Red chiles Red Curry Duck Rhubarb Pie, Sour Cream Rice Lop Chong Fried Rice Salmon with Coconut-Curry Baby Bok Choy and Jasmine Rice Wild Rice Pancake Ricotta cheese in