During my visits, I prefer eating food that is unique to the islands. Typically, I concentrate on seafood and tropical fruit. Four years ago, I saw Huli-Huli chicken on Maku’u Farmers Market and decided I have to try it next time. Since it is a signature dish for Hawaii, I assumed it should be served on every corner on the Big Island. I was wrong. During my recent hunt for Huli-Huli chicken, I found only two highly recommended businesses and both of them were open for a few hours one or two days a week. Unfortunately, I didn’t have a chance being at the right place at the right time to taste their food. Oh well, I had to make my Huli-style chicken at home in Texas then!
When on the island, at least one of my dinners is a grilled abalone. It’s a Big Island treat I must to have! I visit the farm with a cooler and ice to buy them. Once abalones get cold, they fell asleep and travel well for a few hours on ice. They are easy to cook if you have a grill or an oven where you stay. Just follow my instructions!
The texture of cheese curdled with ocean water is fantastic. It is creamy-soft and, for the lack of a better word, juicy, even after straining most of the whey. I could never get the same results when making ricotta with mozzarella whey or acidic water. The ratio of salty ocean water to milk may seem scary, but this ricotta tastes surprisingly sweet with only an intriguing trace of saltiness and minerality.