Prosciutto Wrapped Pork Medallions

Prosciutto Wrapped Pork Tenderloin This is one of our favorite ways to prepare pork tenderloin.  It’s simple to put together and if you happen to have leftovers, it makes an exceptional sandwich carved thin, stuffed between slices of good bread with a dab of mustard.

Prosciutto Wrapped Pork Tenderloin Whole Foods on Maui has a small deli counter where you can request paper-thin slices of prosciutto for this recipe.

Prosciutto Wrapped Pork Tenderloin

Olive Oil, Lemon Juice, Herbs, Chili Flakes The lemony, herby sauce, is ready in just a few minutes.  Mix the ingredients in your serving bowl and set aside until your pork medallions are ready to serve.

Prosciutto Wrapped Pork Tenderloin Dinner

Prosciutto Wrapped Pork Tenderloin Dinner Potatoes of any kind go well with the pork medallions, or if you prefer, serve the pork with your favorite rice pilaf. French fries are always welcome in our home.

Prosciutto Wrapped Pork Tenderloin

Prosciutto Wrapped Pork Medallions
Recipe type: Main Course
Serves: 4
  • For the sauce:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon + 1 teaspoon fresh lemon juice
  • 1 tablespoon minced fresh sage
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons minced lemon zest
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • For the pork:
  • 1¼ pound pork tenderloin, trimmed well, sliced into 4 medallions
  • olive oil
  • kosher salt
  • black pepper
  • 4 slices prosciutto, sliced very thin (folded in half if wide pieces)
  1. Preheat gas grill or prepare charcoal grill to medium-high
  2. Clean grill grate and brush well with oil
  3. Combine all sauce ingredients above. Pour sauce into a shallow dish.
  4. Coat medallions with oil; season with salt and pepper. Wrap a slice of prosciutto around each medallion and secure with kitchen string.
  5. Grill medallions, covered, until an instant-read thermometer inserted into centers registers 145 degrees, about 5 minutes per side.
  6. Transfer medallions to prepared dish, flip in sauce, and let rest for 3 or 4 minutes, flipping frequently. Remove strings from medallions and serve with sauce.

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Sunrise Muffins

Sunrise Muffins It’s hard to tell there’s a fence under the lush, thick lilikoi vines in our garden.  Their tendrils grab on to everything within their reach, which includes our mango trees.  We’ve thought about removing the vines since we can’t keep up with all the fruit they produce.  Our freezer is still full of lilikoi juice packed away in small containers.  But we just can’t bring ourselves to do it.  Every time we make something with lilikoi juice, whether it be jelly, tarts, bars, vinaigrette, the entire house is permeated with that exotic aroma.  Virtually everything made with lilikoi tastes fantastic.  There’s nothing else quite like it.  Always on the look out for new ways to use our fruit, I found this recipe on the Tasting Kauai blog and one of the ingredients was lilikoi juice so I had to try it.  They turned out to be the most delicious breakfast muffins with a nice hint of lilikoi flavor.

Lilikoi The lilikoi fruit itself is nondescript  until you cut it open.   Inside you’ll find jelly like pulp with numerous (edible) seeds and a fragrance so appealing.  The lilikoi blossom has to be one of the most beautiful in the world.

Lilikoi Blossom

Apple Banana & Maui Gold Pineapple Local Apple bananas, Maui Gold pineapple and roasted macadamia nuts make their way into this recipe along with the lilikoi juice and a bit of shredded coconut.    If you don’t have macadamia nuts you may substitute with walnuts or pecans.

Toasted Macadamia Nuts

Sunrise Muffins A dozen muffins minus one for a taste test.

Sunrise Muffins

Sunrise Muffins

Sunrise Muffins
Delicious tropical flavors and 100% whole wheat flour make this a healthy breakfast snack
Serves: 12
  • 2 cups white whole wheat flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup shredded coconut
  • 2 large eggs
  • ¼ cup canola oil
  • ⅔ cup 2% milk (I used lactose free milk)
  • ⅓ cup lilikoi juice
  • 2 apple bananas, diced into ¼ inch cubes (about 1 cup)
  • ½ cup fresh pineapple, diced into ¼ inch cubes
  • ½ cup coarsely chopped macadamia nuts, toasted (may substitute walnuts or pecans)
  1. Preheat oven to 500 degrees
  2. Lightly butter a muffin pan or spray with Pam
  3. Combine flour, sugar, salt and baking powder in a small bowl and mix to combine
  4. Stir in shredded coconut
  5. In a medium-sized bowl, add eggs, oil, milk and lilikoi juice and whisk until combined
  6. Fold in bananas, pineapple and macadamia nuts
  7. Divide batter evenly into muffin tin
  8. As soon as the muffins are in the oven, reduce the temperature to 400 degrees and bake for about 20 minutes. Test after baking for 17 minutes to see if the muffins are done.


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Scrambled Eggs with Avocado & Feta

Scrambled Eggs with Avocado & Feta Our neighbor Judy has six chickens that provide her with plenty of fresh eggs.  Lucky for us, Judy shares with us and dropped off a dozen the other day.  Every now and then I visit The Guardian web site which always has an interesting story, or in this case, a really good recipe.  Well one thing led to another, and before you know it we had ourselves a wonderful meal.

Neighbor Judy's Eggs, Avocado & Feta, Sourdough Bread All you need are a few eggs, an avocado, some feta cheese, and good bread.  There’s no way you can mess this up.

Favorite Feta Cheese Mt. Vikos is my favorite feta.  It’s delicious and not at all overly salty as some of the other feta cheeses I’ve tried.  It’s made with sheep and goat’s milk which is a plus for anyone who is lactose intolerant.

Scrambled Eggs with Avocado, Feta & Chili Flakes

Scrambled Eggs with Avocado & Feta

Scrambled Eggs with Avocado & Feta
Breakfast, Lunch or Dinner!
Serves: 2
  • 5 large eggs
  • splash of milk or cream
  • 1 medium-sized avocado
  • 2 tablespoons crumbled feta
  • salt and pepper
  • lemon juice
  • 4 pieces good sourdough bread
  1. In a small bowl beat the eggs with a splash of milk or cream and a little salt and pepper. Set aside.
  2. Mash the avocado, season with salt and pepper and a squeeze of lemon juice. Fold in the feta cheese. Set aside.
  3. Toast and butter the bread, keep warm.
  4. Meanwhile melt a bit of butter in a skillet over medium heat. Add the eggs and cook, stirring constantly until eggs are done to your liking. It's best to remove the eggs from the heat while still a little soft as they will continue to cook in the residual heat.
  5. Divide the avocado and cheese mix between the toast and top with the eggs. Season to taste with salt, pepper, and chili flakes if desired.



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Crispy Potatoes with Lemon & Lots of Oregano

Crispy Potatoes with Lemon & Lots of Oregano It’s not very often that I choose a dried herb over a fresh one, but oregano is one of those few. Dried oregano is one of the most versatile herbs and a staple in my kitchen. A dash of oregano in tomato sauce, salad dressing, chimichurri sauce, baked herb tofu, and sprinkled over homemade pizza adds a delightful note. Rub it between your fingers before adding it to any dish to release its aromatic flavor.

Mini Gold Potatoes Mini Golds I found at Safeway are the perfect size for these pan-fried potatoes.

Zesty Lemon Dressing I love a dressing with a bright citrus flavor.  Fresh lemon juice and lemon rind makes this dressing a perfect match for the potatoes and oregano.

Crushed Potatoes Boiled until just tender, cooled slightly and crushed to maximize contact in the skillet.  This creates lots of crispy edges and crevices for that delicious dressing.

Crispy Potatoes with Lemon & Lots of Oregano

Crispy Potatoes with Lemon & Lots of Oregano
Crispy pan-fried potatoes with a zesty lemon dressing makes the perfect side dish for any meal.
  • 1½ pounds baby yellow potatoes (about 2-inch), washed well
  • kosher salt
  • 2 tablespoons sherry vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • ⅓ cup extra virgin olive oil
  • freshly ground black pepper
  • 1 tablespoon dried oregano
  1. In a 6-quart pot, combine potatoes and enough cold water to cover by 2 inches. Add 2 teaspoons kosher salt, bring to a boil, reduce to a simmer, and cook until tender enough to be easily pierced with a metal skewer, about 12 - 20 minutes. Cooking time will depend upon the size of your potatoes.
  2. Meanwhile, in a small bowl, whisk the vinegar, lemon juice and zest, mustard, and honey. Slowly whisk in the ⅓ cup olive oil until the dressing is emulsified. Season to taste with salt and pepper.
  3. Drain the potatoes well and let them cool on a large plate for a few minutes. Place a piece of plastic wrap around the bottom of a small bowl and flatten potatoes to about ½-inch thick.
  4. Heat 2 tablespoons of oil in a 12-inch heavy-duty skillet over medium heat. Cook the potatoes in batches, flipping once about halfway through, until golden and crispy on both sides, about 10 minutes total. Transfer to a platter and repeat, adding additional oil as needed.
  5. Season potatoes with a little kosher salt and pepper. Coat the potatoes well with dressing (pass the rest at the table). Crush the oregano between your fingers and sprinkle it over the potatoes. Serve warm or hot.


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Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing

Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing This is one of the simplest and most delicious ways to prepare fresh sashimi grade ahi.  The fish is coated with furikake, seared for just a few seconds on each side, and served with a flavorful dressing adapted from Nobu Matsuhisa’s original recipe.

Grapeseed Oil Grapeseed oil has a clean light flavor.  It emulsifies well which makes it perfect for salad dressings and homemade mayonnaise.  If you don’t have grapeseed oil on hand, you may substitute it with canola oil.

Nobu Matsuhisa Style Dressing Minced onion and a handful of other ingredients such as soy sauce and rice vinegar are mixed up in one bowl. That’s it!

furikake - 1 (1) There are many varieties of furikake.  Some are flavored with dried salmon or ume, others have shiso or bonito mixed in with the dried seaweed.  My favorite furikake is simply seaweed mixed with white and black roasted sesame seeds.  It’s the best choice for this seared ahi recipe.

Furikake Seared Ahi I lucked out and found a beautiful ahi block for a decent price while shopping at Foodland in Kahului.  Other times I will splurge and buy fish at Whole Foods paying nearly twice the price.  But when I have a craving, nothing stops me from telling the fishmonger to wrap it up!

Furikake Seared Ahi We served the ahi over finely shredded greens with a side of Japanese rice and takuan.

Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing

Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing
Dressing adapted from Nobu Matsuhisa's recipe
Cuisine: Japanese
Serves: 2
  • Ahi:
  • 1 block sashimi grade ahi, about ¾ pound
  • grapeseed or canola oil
  • kosher salt
  • freshly ground black pepper
  • furikake
  • Salad:
  • 2 cups finely shredded salad greens, such as iceberg lettuce, carrots, cucumbers, red cabbage
  • Keep refrigerated until ready to use
  • Dressing: Makes ⅔ cup
  • ½ cup packed finely minced sweet onion, rinsed in a sieve and drained well on paper towels
  • 2 tablespoons + 2 teaspoons soy sauce
  • 2 tablespoons + 1 teaspoon rice vinegar (not seasoned)
  • ¾ teaspoon granulated sugar
  • 1 teaspoon powdered mustard, such as Coleman's, mixed with water to make a paste
  • few grinds of fresh pepper
  • 1 tablespoon + 1 teaspoon grape seed oil (or other mild flavored oil such as canola)
  • 1 tablespoon + 2 teaspoons sesame oil
  1. Lightly coat the ahi with grapeseed or canola oil. Season the ahi with a little kosher salt and pepper. Sprinkle furikake on all four sides of the ahi, patting gently so furikake adheres to the fish.
  2. Heat a non-stick skillet over medium-high heat with a teaspoon of oil. Once hot, sear ahi on all four sides just until the coating is lightly browned, about 1 minute total.
  3. Set aside to cool, then slice into ⅓-inch pieces.
  4. In a medium bowl, combine soy sauce, rice vinegar and sugar. Stir until the sugar has dissolved. Mix in mustard paste and pepper. Add the minced onion and whisk in grapeseed and sesame oil.
  5. Place sliced ahi over salad greens. Drizzle some of the dressing over ahi and salad greens just before serving. Leftover dressing is delicious drizzled over a tofu salad.





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Maui Cowboy Candy

Maui Cowboy Candy A while back, our friend Kim shared the tail end of a jar of candied jalapeños (also known as Cowboy Candy) that someone had given to her.  Distinctly sweet, crisp, and hot at the same time, John told me that they were delicious (I was nervous about the partial bottle. John is more adventurous!).  John grows several varieties of jalapeños that produce large, hot, gorgeous, peppers, and we make nacho rings as well as a delicious hot sauce with these peppers.  Intrigued by a new way to use our peppers we began searching on-line for a recipe.  We found several, but this one stood out.

Jalapeños from the Garden We wait until some of the jalapeños ripen to red before making our Maui Cowboy Candy.  The jars look beautiful and festive.

Maui Cowboy Candy

Filling Jars with Maui Cowboy Candy They are delightful with Mexican cuisine, sandwiches, in cheesy corn bread, potato salad, on crackers with cream cheese, or straight out of the jar.  I added them to my tofu banh mi sandwich below.

Maui Cowboy Candy on Banh Mi

Maui Cowboy Candy
Adapted from Foodie with Family ~ Blog Makes 7 - 8 half pint jars
Recipe type: Pickles
  • 3½ - 4 pounds fresh jalapeños
  • 2 cups cider vinegar
  • 6 cups granulated sugar
  • ¼ teaspoon ground turmeric
  • ½ teaspoon celery seed
  • 1 teaspoon granulated garlic
  1. Prepare jars and canner: Wash jars and place them in boiling water canner. Fill the jars and canner with water to the top of the jars. Cover and bring water to a simmer over medium heat, do not boil. Prepare the two-piece closures. Wash lids and place in a small saucepan and cover with water. Heat to just a simmer but do not boil. Do not heat screw bands.
  2. Wash jalapeños and slice into rings. Set aside.
  3. Combine cider vinegar, sugar, turmeric, celery seed, and granulated garlic in a large pot. Bring to a boil, lower heat and simmer for 5 minutes. Add pepper slices, raise heat to medium-high, cook for 5 minutes, stirring constantly.
  4. Remove jars and empty hot water back into the canner. Place jars on a cutting board. Using a canning funnel and slotted spoon, fill the jars with peppers one at at time to within ½ inch of the rim of the jar.
  5. After all peppers are removed and placed in jars, bring syrup to a full rolling boil. Boil hard for 5 minutes. Using a ladle, pour boiling syrup into the jars over the jalapeños within ¼ inch of the rim of the jar. Remove air pockets in jar with a chopstick. Wipe the rims of the jars with a clean, damp paper towel. Secure two-piece lids and rings.
  6. Return jars to canner and ensure that all jars are covered by at least 1 inch of water. Cover canner and bring water to a full boil over high heat. Process for 10 minutes, starting timer only when water reaches a full boil.
  7. Remove jars to cooling rack. Once thoroughly cooled, date jars and use within 1 year.




Posted in Canning, Pickles, Recipes | Tagged , , , | 4 Comments