As Cinqo de Mayo approached there was a lot of talk about pozole. I couldn’t recall hearing about the pre-Columbian Mexican soup prior to this year and it captured my interest. There are several different versions of pozole, but the most intriguing was pozole rojo, made with hominy, chillies and, usually, pork. I didn’t make…

Last Saturday at the KCC farmers market, my friend Nanette let me know that Hawaiian Red Veal had brought some offal to sell, including two tongues. I’ve eaten tongue, but this would be my first time cooking it. MA’O Organic Farms had some baby root vegetables that looked like the perfect companion for the tongue.…

I enjoy pasta…a lot… I typically make pasta a couple times a week and usually sauce it with some sort of ragu. Hawai’i has come a long way in the past few years and I’m able to source most of the vegetables I use locally. Meat is another story. There is not a single butcher…

It looks like I won’t be doing any traveling until my financial situation drastically improves. In the meantime this blog will be based on things I do at home in Hawaii. One of those things is cooking and I’m going to start sharing what I make and how I make it. I apologize for the…