When we travel, we look for food. Of course, everyone does that right? Not usually Food Trucks though. It is a foodie adventure whenever traveling to new places, and there was a time when you would never had stopped and eaten at a food truck. Now, it is often known to be some of the best eating establishments in many areas.
Low rent drives these mobile culinary trends up into vast popularity. Once you have established yourself then you move into a higher rent local. Or not. But I don't think this is going to happen in this situation. Too many beach goers and tourist wanting quick and tasty eats at their beckon call. Some don't even bother with the truck, they use a van and various tents, and set up table and chairs for eating. A few only do take out.
No matter what you decide, just decide to stop at one; two if you really wanted, because we did just that on our first day out beach combing. We did Ray's Kaiwe Broiled Chicken on Joseph P. Deleong Hwy, then doubled back to the Blue Water Fish Truck for the shrimp. Both were fantastic and we finished it off with shaved ice from Aoki's. It was one of at least three places along the road, but had the longest line, so that gave us a good idea of its goodness.
What ever the sauce consists of at Blue Water Shrimp, I want to know! So far this trip, we tried other garlic shrimp along Ohau's shore line, and theirs was the best. Sure you might be turned off by discovering you have to peel your own shrimp (hubs doesn't enjoy it, I don't mind), but it is worth it. Most have hand washing stations set up for you on a table. They even spoon the sauce over your rice, but don't forget to ask for more.
I read before coming over that the Hawai'ian diet has gotten very fatty which includes lots of rice and macaroni salad laden with lots and lots of mayo. Well it is true. But some of the macaroni salad is good for a bite or two, but otherwise it is just to fill you up. We tried to avoid it by taking the salad offerings when it is mentioned.
Chef E's Recommendations-
Ray's Kaiwe Broiled Chicken and pineapple cole slaw were fantastic. Whole or half chicken only, but it is such a small amount (skinny chickens I guess) two people could eat more than half. The smell of smoking lava rocks and local wood will draw you in. It is truly the original finger licking good! Blue Water Shrimp (is actually to the right of the gas station on the corner below) has fish tacos and other dishes besides shrimp, but they are known for the garlic shrimp.
Aoki's Shaved Ice has many many flavors and don't let the long line scare you; it was an indication of really good treats.
All three are located: Haleiwa Road and Joseph P. Deleong Hwy in Haleiwa, HI
Hubs and I had a second honeymoon in the Hawaiin Islands and our first stop was Duke's at The Outrigger in Honolulu, Waikiki.
We have been reading up on what is local cuisine, and one thing is you always want to eat local and fresh. The islands got a reputation years ago for doing Pacific Rim and Asian Fusion and that is now passe. Many chefs are getting back to their roots and we will be featuring Town on the next post.
I had read that Waygu beef has its popularity here, mostly veal and a paticular kind, but will share more later.
So we went for fresh seafood, and this dish was calamari. Not your usual 'onion ring' looking fried squid, but a chunky and very fresh tasting dish. The breading was light and the lemon aoili was the best. I didn't care for the pineapple sweet dipping sauce. I am not a big sweet sauce kind of gal, and am afraid that is all I will find on the islands, but they do have hot sauce for me.
If you get a chance to visit try Dukes. This is what you get while you dine on the big continuous patio...
While traveling to Texas, my home state and back I had the opportunity to meet three food bloggers I had not so far in my four year journey food blogging. It was wonderful. Everyone I have met along the way have been fabulous. I still stay in touch with each and everyone of them.
Now I can add these three to the mix-
Mindy @ Mindy's Mouthful as I once knew it; now it is The World in My Kitchen ; I drove into her lovely town and we went to dinner at a new restaurant, Pescara Pizzeria and Mediterranean Restaurant. They needed to work a lot of kinks out of that place, but the food was fine for the most part. We laughed at the experience. She is much taller than I imagined. Many of the other people I met were shorter. Funny how we imagine each other right! I am rounder than one might expect, okay I am laughing at myself right now. Mindy is a busy mom, as well as works full-time, and has a beautiful home.
Rebecca @ Chow and Chatter; she just happened to be an hour and half from my in laws, so I made it a point to stop in. She made me a tuna sandwich with cumber and tomatoes, which is my favorite! I had lunch with her and those two cute children of hers. I always have admired and adored her. Lovely in person as she is on her blog. Her husband just happened to be around and it was a pleasure to meet him as well.
Last but not least, the next day I finally caught up with Natasha @ 5 Star Foodie Culinary Adventures. We met for drinks and a light dinner near my hotel in her town. It was my last stop before hitting home, and I mentioned there was no hurry to get home. Son was working and hubs was at classes in PA. She invited me over the next day to cook something together. We talked about what ingredients she had in the pantry and we went from there. Somehow it slipped our minds to take a photo like I did of the other two, but we did our food blog thing...Bison Bolognese was the result. Delish!
Of course it only took me six shots of a cell phone camera to get this, and she had taken hers already, so this is staged (hint: camera lens). We laughed. After it was all said and done, we talked about how when I walked up to her door, she was playing piano. What a talent that girl has. I run open mics in my town and feel I know talent when I hear it. So she gave me a performance. Talent! Thanks Natasha for the tour of your beautiful new home.
This recipe originally uses beef (cow), but we decided to make it with bison (buffalo) meat. It was really tasty and the consistency was just as I have had it in Italy. The spices are not traditional, but it was fun to play with these flavors! Glad Natasha went with suggestions. We hope to get our significant others together one day soon for a cook-a-thon! Well, my hubs will open the wine. She doesn't live that far for a weekend get together.
Bison Bolognese (Italian: ragù alla bolognese)
1 lb ground bison meat
brown in pan for about seven minutes and then add-
minced garlic, onion, and carrots (equaled about a cup altogether)
a pinch of this and that- saute for another ten minutes or so; when begins to really brown; add
just enough tomato sauce to wet meat (about a cup or so). Bolognese is never saucy; it is a dry like mixture.
Pre-boil and rinse pasta (we agreed on angel hair), and then plate as you see in photo.
Thanks to the girls for having me this trip, I had fun with each of them. I hope to meet more along the way; it is a fun thing to do, meet those you admire...
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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