Summertime: Sizzlin' salmon and Hawaiian desserts
Tips and recipes
Looking for a new way to showcase that salmon? Simply done, done simply ? Our friends Dr. Andrew Trickey and his fiancee, Suzanne Korock, treated us to this sensational salmon on a sizzling summer evening last week.
Accompanied by tender, grilled baby asparagus drizzled in olive oil, pecorino and a liberal dose of black pepper, Suzanne perfectly paired our dinner with a crisp, fruity and elegant Cooper Mountain Reserve Pinot Gris and a lovely golden Kunde Chardonnay. (You could also do a Chehalem Winery Pinot Gris if you like the Alsatian style of a dryer, riper fruit heavy on the palate.)
Dessert? Well fresh- from- the- field, strawberries and raspberries smothered in premium vanilla ice cream, of course!
Later, we sat on the front porch of their gracious 1920s home in Irvington, absolutely content, and lazily rocked the evening away on the glider while Huckleberry kept watch for other dogs to parade past walking their people in the shade of the cool, tree-lined street.
Andrew and Suzanne's Honey-Bourbon Salmon
Four 6- to 8-ounce salmon steaks
3/4 cup bourbon whiskey
1/2 cup packed brown sugar
2 tablespoons honey
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1. Rinse salmon and pat dry. Place in plastic bag set in shallow baking dish.
2. In a small bowl, stir together bourbon, brown sugar, honey, soy sauce, ginger and pepper. Pour over fish in bag. Close bag. Marinate fish in fridge for 1 hour, turning occasionally.
3. Drain fish, reserve marinade. Lightly brush grill rack with oil or cooking spray. Place fish on rack of uncovered grill directly above medium coals. Grill 8-12 min or until fish begins to flake easily with a fork, turning once. Brush once with reserve marinade half way through. Makes four servings. Cheers! - Andrew and Suzanne.
Cathy Reynolds has a great smile. And she makes the best cake. Moist and delicious, one bite and you will be begging for her recipe. Well, actually I have done the begging for you. Cathy was so gracious she sent this along right away, Cathy works in Sandy at First American Title Insurance Co. and is another ex-pat Hawaiian. When I asked her to share a little about how the recipe came about and a little about herself with you, this is what she wrote:
'The Haupia recipe came from a cookbook produced by Janajac '78, an affiliation of Junior Achievement of Hawaii Inc. My mom, Geraldine DeLima, is the one who told me to substitute the coconut for water. This cake has been a hit whenever I made it. Hope it is for anyone who tries it. Enjoy!
I was born and raised in Hawaii and I am Portuguese, Hawaiian, Chinese and English. I moved to Oregon nine years ago and am the mother of four children, 21, 20, 14 and 12. Oregon has been a great place to raise my children but I am planning on moving home to Oahu, when the 12-year-old graduates from high school.'
HAUPIA CAKE (Coconut pudding cake)
Use one box white cake mix, use directions on back of cake box, except use coconut milk instead of water. For frosting use Haupia or coconut pudding recipe below (instead of putting pudding in pan use as frosting).
If you make two round cake pans, you can use the pudding in between layers. If you use 9-by-13 cake pan just use as frosting, then sprinkle shredded coconut on the top.
Haupia (Hawaiian Coconut Pudding)
2 cups coconut milk (canned)
3/4 cup water
4 to 6 tablespoons sugar
6 tablespoons cornstarch
Melt your coconut milk in a double boiler. Combine and stir the above ingredients until smooth. Cook, and stir over a low heat until it has thickened completely. Increase the heat slightly and stir the pudding vigorously and constantly to prevent it from burning. When the fat begins to melt, the pudding is done. For pudding: pour into a 1-inch deep cake pan. Let it cool until it sets in the refrigerator, then cut into 2-inch squares and serve. For frosting: follow Cathy's instructions above. Mahalo and aloha - Cathy Reynolds
And mahalo nui loa, Cathy, from all of us here at The Sandy Post.