Did anyone besides me need a nudge into 2022? If only we’d had a Trailer like the movies with some teasers as to what’s ahead. I’ve always trusted that I can bloom where I’m planted, make the best of any situation. Right now the situation is 2022, we’re in it, let’s sparkle.
I’m still in Maui and recently found a 20-year old timeworn book of recipes, The Hali’imaile General Store Cookbook. The General Store, 19 miles from me, is still in business. When first glancing through the recipes, it fell open to a dog-eared page with directions to Italasia Shrimp and Scallop Pasta. While more Italian than Hawaiian, Chef Beverly Gannon claimed the dish was an instant hit with customers.
With Omicron at our doorsteps, most of us will be pulling together more meals at home. Following the holidays, we meal-makers need easy and tasty. Why argue with a dog-eared recipe? Who doesn’t deserve a macadamia nut or two in their future? Need more kick than basil pesto? Use cilantro, the chef’s suggestion.This is simply-made comfort food. With a green salad and country bread, it’s a 5-star home-cooked meal.
THE VALLEY ISLE
The County of Maui includes four islands: Maui, Molokaʻi, Lānaʻi, and Kahoʻolawe. Launiupoko, where I live, is a spacious unincorporated community in West Maui with about 700 residents. When the holiday crowds departed I had planned whaling excursions, birding trips and the like but that’s delayed another week or so. Despite the Covid resurgence, I still walk/hike on local beaches, the Honokohau Ditch Trail and up into the hills and mountains behind my house and hit the beach to watch the sunset.
I was invited to join eight others for an extraordinary hike through the privately-managed Merwin Conservancy. Never heard of it? This small arts and ecology organization is the conservator of a lush and rare 19-acre palm forest that two-time Pulitzer prize winning poet W.S. Merwin, over a thirty year-period, planted and tended on land designated as agricultural wasteland.’
This magical experience included a hike into the Peʻahi Stream valley, historical and botanical conversations and poetry readings by program director Sara Tekula. With over 2,740 individual palm trees, featuring more than 400 taxonomic species and 125 unique genera with nearly 900 different horticultural varieties, the late Merwin’s garden is recognized as a living work of art and one of the largest, most extensive palm collections known to exist on earth.
UKU ( Gray Snapper )
Before Omicron became more than a pest, I enjoyed dinner on Christmas Eve with 10 other vaccinated, tested and, fortunately as of today, Covid free. Although the crowd-pleasing Opakapaka, was on the menu, recent storms made it difficult to find. Make that, none at all in fish markets. Some chefs believe uku is the most overlooked/under-appreciated of the Hawaii bottom fish.
ITALASIA SHRIMP and SCALLOP PASTA adapted from The Hali’imaile General Store Cookbook by Beverly Gannon
1/4 cup whole macadamia nuts, toasted
2 cloves garlic
1/1/2 cups of chopped fresh cilantro (basil is a tasty substitute)
1/3 grated Parmesan Cheese
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup olive oil
Shrimp and Scallop Pasta
1/2 pound dried farfalle pasta
2 cups heavy cream
2 tablespoons unsalted butter
1 pound peeled and deveined shrimp
1 pound sea scallops
2 tablespoons Parmesan cheese
- For the pesto combine the nuts, garlic and cilantro (or basil) and pulse until a paste forms. Add the Parmesan cheese, salt and pepper and pulse 3 or 4 times. With the motor running, add the oil through the feed tube and process until the pesto is thick and smooth. Measure out 1/2 cup for this recipe. Refrigerate or freeze the leftover pesto for other uses.
- Bring a large pot filled with salted water to boil. Add the pasta, stir well and cook for 6-8 minutes until al dente. (If you live in high-altitude, al dente will take 8-11 minutes.) Don’t overcook. Drain, place in a warmed bowl and toss with 2 tablespoons of pesto. Cover to keep warm.
- Place the cream and the remaining 6 tablespoons pesto in a saucepan and bring to a boil over medium-high heat. Reduce to medium-low and simmer for about 10 minutes until the sauce reduces and thickens.
- While the sauce is reducing melt the butter in a sauté pan over medium-high heat. Add the shrimp and scallops and sauté for 3-4 minutes until almost cooked. Pour the reduced sauce over the shrimp and scallops and heat for a few minutes longer until the seafood is cooked through.
- Pour the sauce over the pasta and toss to cook. Sprinkle with Parmesan cheese, minced cilantro and chopped macadamia nuts and serve.
HAU’OLI MAKAHIKI HOU 2022, Readers. ( Happy New Year.)