Marcella's Aloha Dinner

Aloha Dinner

Sauteed Opa with Aioli Dijon Sauce

Marcella's Papaya, Pineapple, Mango Pepper Salsa

Coconut Rice

Mixed Local Salad Greens with Papaya Vinaigrette

Jalapeno Cheddar Artisan Bread

Rosemary Foccacia

Fluffy Tapioca with Local Strawberries

One of the highlights of this vacation was visiting with our dear friends and locals Marcella and Joe Ramirez. Marcella is a personal chef and Joe was her sous chef. They happily prepared several meals for us during our vacation. Everything she prepared was delicious. The Opa was a very light and fleshy fish which was lightly breaded and pan fried. The Coconut rice was very rich and Marcella kindly shares her recipe. She credits the recipe to the Hawaiian Cookbook by Roana and Gene Schindler.

Coconut Rice

1 small onion

3 T butter

4 C cooked rice

Coconut Milk

Saute onion in butter until golden and reserve. Cook rice as per recipe for boiled rice substituting coconut milk for water. Care must be taken to simmer the coconut milk, do not boil or it will separate. When the rice is done, add the sauteed onions.

Marcella notes: You can add 1 T of onion soup mix in place of the fresh onions. Also, if you want to cut down on the fat use half water and half coconut milk.

Marcella's Papaya-Pineapple-Pepper Salsa

1 papaya

1 mango or poha berries or any fruit

1 pineapple

1-3 peppers: red, green, yellow, orange or sweet

1 sweet onion, or red or yellow onion

salt and pepper

2-3 T cilantro (or substitute mint)

2-3 T lime juice

1 T olive oil

1-2 T rice vinegar or balsamic vinegar

garlic

jalapeno pepper, minced fine

dash cayenne pepper

green onions

Hot Asian Chili Paste or Hot Sauce, to taste

ginger

Combine all ingredients, allow to marinate, and serve. Yum. This was a colorful accompaniment to the meal. It would be delicious on lettuce or with toasted pita chips too. The flavors danced in your mouth.

Have we mentioned that we were thoroughly spoiled? and that we ate well while on the Island?

Mahalo Marcella and Joe!