Cilantro Lime Steak Tacos with Hilo Avocado and Fresh Salsa

     

     Each Thursday from 3-6:30 the high school parking lot near our house is populated by Makeke Kapolei (the Kapolei farmer's market). The market is small. One parking lot row of vendors as diverse at the town: several farmers; Thai, taco, cupcake, cajun shrimp, brick oven pizza (we had one with Kalua pork, Maui onions, and spicy BBQ sauce once), and Hawaiian food trucks; food stands selling Korean BBQ, Filipino food, ice cream fried in lumpia wrappers, poi and haupia, more Hawaiian, etc etc; a random guy selling jewelry, a random group selling plants, another selling various macadamia nut butters and sauces. There's also a small local dairy farmer selling butter (we bought jalapeno pineapple butter), yogurt cheese, and yogurt. Another man sells organic, grain-fed beef from Molokai.

     A couple of weeks ago we bought a 1.5ish pound piece of london broil (it was the smallest piece he had, and I didn't have the cash to buy a bigger flank steak) from the Molokai meat guy, and a giant Hilo avocado. As you can see, these avocados are HUGE. That's a sandwich bag, and I don't have small hands. The pits of these suckers are the size of my toddler's fist. They are not only huge, but so delicious and smooth. I am in love. I also bought a small bag of cherry tomatoes from the farmer (I am growing my own now, so we'll see how that goes!).

     I decided to make tacos from the beautiful piece of beef. It really was lovely compared to what beef often looks like from the store. Since I knew it was going to be tough, I decided to marinate it all day. I put the meat in a 9x13 Pyrex and salt and peppered both sides and sprinkled it with cumin and chili powder. I then added the following:

1/2 cup or so of lime juice (I have Key lime juice)
1/4 cup olive oil
1 T minced garlic
some chopped fresh cilantro

I'm totally guessing on my measurements, because I just made it right into the pan. I guess the most important thing would be that the meat is either covered or at least half covered. If only half covered it'll be important to shake the container or flip the beef at least once during the marinating process.

I marinated the steak from about 10 am until 5 pm, when my darling husband was home and fired up our charcoal grill. We then grilled that sucker up (it was kind of thick, so it took a little while) and grilled our corn tortillas for a few minutes as well to make them more pliant and delicious.

While my husband was out tending the grill, I threw some cherry tomatoes, garlic, a fresh sliced jalapeno, lime juice, cilantro (I also would have thrown in about 1/4 of an onion, but I was out to be honest) and salt and pepper into my Magic Bullet blender and blended that up for some salsa. I cut the avocado into chunks (albeit HUGE chunks), removed it from the skin, and salted it to let it sweat and become even more delicious for a minute.

When the steak was done I sliced it up and we made the tacos using a corn tortilla, the meat, a little shredded cheddar cheese, avocado, and salsa. I would have used Greek yogurt (my constant replacement for sour cream) but it had been growing something oddly reddish in the fridge, so I had to pitch it. The tacos were AMAZING. I probably ate 5 or 6, and I don't feel bad at all, because they were so fresh and delicious. We'll likely repeat this or something similar. I'll bring more cash for a more tender cut of meat and maybe we'll grill some onions and peppers too.

Ch-ch-ch-ch-changes!

Again I've been neglecting my beloved bastard blog. I will begin again. Here is why:

• I love to write about things that aren't required for my graduate degree program (of which I'm almost done!!! One more class after the one I'm in now, and my internship. Yahoo!)

• I moved to Hawaii, and it is ripe with new culinary opportunities (Asian explosion, anyone?!)

• I like thinking that more than 3 of you will read and enjoy what I am posting!

• I want to be a star! (Not really, but I do what to share myself and the things I enjoy!)

• I JUST WANT TO.

So there. I'm going to begin again. Let's pretend it's not the middle of February, or instead that the year begins in the middle of February. Sound like a plan? I'm so glad you're with me on this!

Gone Too Soon

This might be sad, and it's definitely not about food (though I did have some amazing red salmon...and wine).

Today I attended with my family and many other people a memorial for an AMAZING woman who was taken by the universe before any of us were ready. Our friend, Krista, was tragically killed by a horrible infection after a relatively routine outpatient procedure last week. She went into the hospital on Friday morning, and they were able to keep her body alive until somewhere around midnight that night, when her mother and siblings were able to make it up to Alaska from California. Krista leaves behind a son who is the same age as my own daughter and a partner who has been like a member of our family for over a decade.

I tried to be brave and speak at her memorial, and was able to get out part of what I wanted to say before I was rendered incapable by my tears. Here's basically what I wanted to say:

I met Krista about four years ago, when we were introduced to her as our long-time family friend's new girlfriend. I immediately thought she was fantastic. She had a lot of tattoos, curly red hair, and a constant smile and super gregarious personality. I have never known anyone so positive and supportive with no malice or negativity. She was always the light in the room and the life of the party. She made sure everyone was always happy and their glass was full. She even bought all the kids presents for the Christmas party and provided Ana with her first (and only) Zhu Zhu pet, which I had never got around to buying.

Krista is the type of person that changes your perspective when you meet her. If you meet her once, you are happier that day. If you meet her more than once, you're lucky enough to realize that life is certainly better than you originally saw it. I saw our friend she was with change from a somewhat lost soul to an incredibly vibrant man who was really in his element. She was his element. Together, they were unstoppable. They threw the best parties, were raising an amazing kid, and were always there for a friend in need.

Krista could sing praises like she was breathing air. She especially loved Randy, telling me every time we were together how fantastic he was, how happy I look, and how he treats me the way I deserve to be treated. I would tell her in turn that I've never seen her partner happier (and I've known him since I was nine) and I thought she was fantastic. I loved her in the way that I could be sure to have an amazing hug and conversation, even if we only saw each other once in a while. She was an extremely happy person.

She was taken before any of us were ready. Certainly not her seven-year-old son, or her boyfriend. It was so sudden it's been hard to comprehend, even for me, who is more detached than they are. It is a horrible reality-check to realize that you can be the most fantastic person in the world, and the next day you are gone, no matter how many people love you or what you have planned or already on your plate. Life will not be the same without Krista. I realize more each hour that passes, as life goes on and her vacancy sucks like a vacuum. It will stop sucking, for sure. Even for her two important men, but it will never be completely gone.

For Krista, I will strive to tell those I love EACH DAY that I love them. I will be quick to forgive and quicker to express gratitude. She has served as a beacon, showing those who knew her that life must be lived in a way that when we die, our presence should have been so positive, so powerful, that a houseful of people can gather, share happy stories and sorrowful tears, and take something from the experience. This is truly an opportunity for paying it forward. Krista was a gift to everyone. We all have a happy story or the memory of her positive presence to cling to forever.

Krista, above all, we love you, and we always will.

The BEST Banana Bread

This is some of the best banana bread I have ever had. It is SO moist, and always has a perfect amount of crust to compliment the delicious inside.

1/2 c butter, melted
1 c sugar
2 eggs
1 t vanilla extract (you should only ever use pure)
1 1/2 c all-purpose flour
1 t baking soda
1/2 t salt
1/2 c Greek yogurt (plain or vanilla work)
1/2 c chopped walnuts (optional...I usually substitute for chocolate chips)
2 very ripe bananas

Preheat oven to 350 degrees.

Melt the butter in a glass dish then add the sugar. Once those are combined, add the eggs and the vanilla.

In a separate bowl, combine flour, baking soda, and salt. Stir the dry ingredients into the butter/sugar/egg mixture.

Mash the bananas and mix with the yogurt, then fold that mixture and the chocolate chips (or nuts) into the batter.

Pour into a lightly greased loaf pan, and bake at 350 for about 50 minutes.

An Explanation of My Absence

So, obviously my last post was in AUGUST of last year, which is abhorrent. I've been ridiculously busy since deciding to go back to school, and am currently pursuing my graduate degree in education, which is both exciting and exhausting. I'm 3 classes into a 9 class program, then I have my student teaching, so all will be settled down (maybe) by Summer 2012--that is, if the Mayans were just lazy and didn't finish their calendar instead of the purported apocalypse--and onto my next adventure.

Needless to say I haven't been neglecting my kitchen, just my posts. I'll try and do better, and will likely start adding in some more random posts, because I feel like it, and may need a break!

Until then, carry on, and I will do my best to pick up my slack!

Shoyu Chicken

Yesterday I was laid up and in need of some comfort food. R and I decided this was just what we needed. We made this delicious chicken while watching SciFi's "Tin Man," which was a super awesome rendition of "The Wizard of Oz." Especially enjoyable if you have a girl crush on Zooey Deschanel like yours truly.

This recipe is courtesy of my love's mother. She is a very good cook. Her mom is Chinese and her dad is Hawaiian, and people in Hawaii LOVE shoyu chicken. This recipe is fantastic! I could have drank the extra marinade. Please enjoy!!

Shoyu Chicken

1/2 c shoyu (which is soy sauce, you sillies!!)
1/2 c water
3 T brown sugar
1 star anise
1 slice ginger, crushed
3 cloves garlic, crushed
1 t thick soy (optional)
1 cinnamon stick (also optional)
sm strip orange zest (also optional)
3 whole cloves (again, optional)
3-4 # chicken

Marinate chicken (whole or pieces...we ended up using much less chicken, and used breast tenders, because that's what we had in the freezer) in all ingredients.

Bring everything to a boil in a pan then simmer, covered, 25-30 minutes. Turn the chicken over once while cooking to brown evenly.

Cool, then chop into small pieces and arrange on platter. Top with chopped green onions if desired.

Here's what we did differently, besides the chicken amount: I used candied ginger, since my ginger went bad, so I reduced the amount of sugar to 2 1/2 T and used turbinado instead of brown since we are out of brown. We included the cinnamon stick, but left out the other optional ingredients, mostly because we don't have them right now.

Next time I want to be sure to have ALL ingredients (optional included) and I want to use boneless skin-on thighs because I think it will taste much more fantastic, and R informed me that he likes to eat the skin. Weirdo.

Thai Red (Chicken) Curry

I love Thai food. I didn't get into it until I lived in Portland, and now it's an almost insatiable love. I love all types of Thai food. The noodle dishes AND the curries. I haven't delved into the making of noodle dishes yet (Thai Kitchen still gets a fair amount of my money...especially for the jungle noodles...fantastic) but this curry recipe is easy!!

I make this recipe about monthly, when the mood strikes. It's much cheaper than going out, and with the Fresh Rolls, which I'll post soon, it's a perfect Thai meal AT HOME! You can eat in your pajamas!

I modified this recipe from one I found online. I'll just write how I made it, and you can make your own adjustments!

2 tbsp butter

2 tsp red curry paste (Thai Kitchen brand is def GF)

1 cup chopped peppers (I've used mini peppers and bell peppers--both are good!)

1 can bamboo shoots

1 can coconut milk

1 lb chicken breast, cubed

10ish basil leaves

1/2 lime (juice and zest)

salt to taste

1. Heat a wok or pan on medium heat.

2. Melt butter (sometimes I do half butter, half olive oil), mix in curry paste, brown a bit. Add peppers and a little bit of salt, cook until softened.

3. Stir in coconut milk and bamboo shoots, bring to a boil, then add chicken and basil leaves.

4. Reduce heat and simmer (I let it cook about 35 minutes, while the rice cooked) until chicken is cooked through.

5. Add lime juice and zest. I added a bunch of Sriracha sauce because we like spicy food.

I served it with brown rice.

It was DELICIOUS!

You can also use shrimp. And of course you can always use white rice as well.