Grilled Miso Salmon

This succulent salmon dish pleases the eye and the tongue. We entertain with this dish frequently and it is a crowd pleaser, even among our guests who usually don't like fish. It pairs well with brown rice and steamed broccoli. Cook and enjoy!

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

• 2 Tbsp Miso Paste
• 2 Tbsp Low Sodium Soy Sauce
• 1/4 Cup Brown Sugar
• 2 Tbsp Lukewarm water
• 1 Lb Salmon (w/ Skin. w/o Scales)
• Large ziplock bag that can hold the salmon

Instructions:

1. Mix brown sugar, miso paste, and soy sauce in a small bowl until the brown sugar is no longer clumpy.
2. Add lukewarm water to help dissolve the brown sugar.
3. Place the salmon into the ziplock bag and pour the sauce mixture over the top until the salmon is covered.
4. Remove as much air as possible from the bag. Seal and let it sit in the refrigerator for at least 2 hours before cooking.
5. When ready to cook, fire up the grill.
6. While the grill is heating up, wrap the salmon in tin foil and pour some sauce over it to keep it moist. Make sure to leave a way to lift the top piece of tin foil so that you can check the salmon while it's grilling.
7. Grill the wrapped salmon, skin-side down, checking periodically (by lifting the tin foil) to see if it is cooked through. If it appears dry, baste some sauce onto the salmon.
8. When the salmon is no longer raw on the thickest part, then it should be done.

Note: Do not overcook the salmon as it will greatly dry it out. Cooking too long with cause the oils in the salmon to drain from the top and seep down past the skin and pool at the bottom of the foil. If this happens, the salmon will be dry!

Grandma's Meatloaf

This is my Grandma's recipe that's been passed down to me. I grew up eating this meatloaf and it has (if possible) grown more and more delicious over the years! It's my 2-year-old's favorite meal and he frequently eats as much of it as me in one sitting! I've made a few variations from the original, including using turkey instead of beef and losing the green bell peppers according to my family's taste. I fully expect people to play with it for their own diners. :) Have fun and enjoy!

Ingredients:

• 2 lbs ground turkey
• 2 eggs
• 1/2 onion, chopped
• 16 saltine crackers, crushed
• 1/4 cup Worcestershire sauce
• 1 Tbs black pepper
• 3 Tbs garlic powder
• 2 cups ketchup
• 1 tsp yellow mustard
• 3 Tbs brown sugar

Instructions:

1. Preheat oven to 350 degrees.
2. Combine turkey, eggs, onion, crackers, Worcestershire, and seasonings in a large bowl.
3. Mix ingredients with hands until well-blended.
4. Press into a 9" x 9" or 9" x 13" (or anything in between).
5. Bake for 45 minutes.
6. Meanwhile, combine ketchup, mustard, and brown sugar in a small mixing bowl. Set aside.
7. Reset oven to 375 degrees.
8. Spoon off fat/oil.
9. Spread ketchup mixture over top.
10. Bake at 375 for 15 minutes.
11. Slice and serve.

Ube Haupia Pie

My husband is Hawaiian and showed me the wonders of haupia a few years ago so when we found this recipe, we just had to try it. Its vivid colors and smooth textures are mouth-watering and delicious. This dish ALWAYS goes over well.  Enjoy :)

Crust:

• 1 1/2 sticks unsalted butter
• 3 Tbs sugar
• 1 1/2 cups all purpose flour
• 1-2 cups macadamia nutsPre-heat oven to 350 F.

1. In a food processor, combine butter, sugar, and flour until crumbly.
2. Add macadamia nuts and pulse-chop until dough forms into a ball
3. Press dough into a 9'x13' pan.
4. Bake for 15-20 minutes, or until lightly browned.
5. Set aside.

Ube layer:

• 2 cups shredded ube*
• 1 stick unsalted butter at room temperature
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup half and half
• 1 tsp vanilla extract
• 1/4 tsp salt

1. Whip shredded ube
2. In a separate bowl, cream together butter and sugar.
3. Add eggs, one at a time.
4. Add half and half, vanilla, and salt.
5. Add the shredded ube back into the butter mixture.
6. Continue to mix until well-combined.
7. Pour onto crust and spread evenly.
8. Bake at 350 F for 30 minutes.
9. Remove from oven and allow to cool to room temperature.

*You should be able to find this ingredient at any Asian food market.  We found ours in the frozen section.  Okinawan sweet potatoes may be substituted.

Haupia layer:

• 1/2 cup sugar
• 1/2 cup cornstarch
• 1 1/4 cups lukewarm water
• 3 cups (24 oz) coconut milk

1. In a mixing bowl, combine sugar and cornstarch.
2. Stir in lukewarm water until sugar and corn starch are completely dissolved.
3. In a heavy-bottomed pot, heat coconut milk on high until warmed through, stirring constantly
4. Slowly add water/sugar/cornstarch mixture into coconut milk.
5. Continue to stir and heat until mixture is thickened to pudding consistency.
6. Pour over Ube layer.
7. Refrigerate for 4-5 hours or overnight before serving.

Pumpkin Bars

Ingredients:

• 1 cup vegetable oil


• 4 eggs


• 16 oz canned pumpkin


• 2 cups flour


• 2 teaspoons baking powder


• 1 teaspoon baking soda


• 2 cups sugar


• 1/4 teaspoon salt

Frosting Ingredients:

• 3 oz cream cheese, softened


• 6 tablespoons butter, softened


• 1 teaspoon vanilla extract


• 2 cups powdered sugar

• 2 teaspoons cinnamon

To Prepare Pumpkin Bars:

1. Combine and mix oil, eggs, and pumpkin.


2. Add flour, baking powder, baking soda, sugar, salt, and cinnamon. Mix well.


3. Pour mixture into a lightly greased jelly roll pan


4. Bake at 350 for 20 - 25 minutes

To Prepare Frosting:

1. Combine all frosting ingredients and beat until smooth


2. Apply to the cooled cake

Makes 32 bars

Note: Make the pumpkin bars first and then after the pumpkin bars are cooling, proceed with making the frosting.

Panang Curry

Ingredients:

• 1/2 cup Panang Curry paste*


• 8 kaffir lime leaves*


• 3 (13.5 oz) cans coconut milk


• 4 chicken breasts, trimmed, cut into chunks


• 1/2 cup basil, fresh, with stems


• 2 teaspoons fish sauce*


• 1 tablespoon brown sugar


• 1/2 teaspoon lime juice


• 1/2 brown onion, sliced thin

*These items can be found at your local Asian market.

To Prepare:

1. In medium saucepan, heat 1/2 cup of coconut milk over medium heat.
2. Stir in curry paste and kaffir lime leaves. Stir-fry for about 2-3 minutes until the paste starts to brown.
3. Stir in the remaining coconut milk into the curry paste.
4. Increase the heat to a boil. Allow to boil for about 5 to 10 minutes or until the curry reduces by about 25%.
5. Reduce to a simmer (Medium Low heat).
6. Add the chicken, basil leaves, onion, fish sauce, brown sugar, lime juice, and sugar. Let simmer for about 20 minutes or until the chicken is no longer pink in the middle.

Note: This dish will be on the spicier side.

Serves 4-6