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I'm fresh off the plane from Maui, and my first visit was so fantastic that I'm already plotting my return. There, the fruits of the sea were so abundant that I had fish at virtually every single meal, in fresh preparations from spicy tuna poke to seared, sesame-encrusted steaks. One of my favorite ways to enjoy local catch like ono was in a Hawaiian-style ceviche with a tropical coconut marinade. I missed the dish so much that when my sunburned self returned to overcast San Francisco, it was the first meal I prepared for myself at home.
Incidentally, this recipe is from The Ritz-Carlton Kapalua, the resort that I called home for an all-too-brief period of time. It's been the best stand-in for a beachside vacation — that is, until I find my way back to the island. For the recipe, read more.
Fancy flame-broiled flavor? Then throw some skewers on the grill for dinner, and soak up a little evening sunshine while you're at it. Enjoy the fruits of your labor by topping those grates with chunks of tropical pineapple. Naturally sweet pineapple caramelizes when exposed to high heat, making it a prime candidate for a grilled dessert with other sweet tropical fruits such as banana. But don't stop at dessert; the fruit also lends sweetness to a supper of sweet-and-hot Caribbean seafood skewers. Make the most of your pineapple on the barbie when you keep reading.
This version certainly isn't your mom's lunchbox tuna salad. Its fresh approach calls for just-cut pineapple, sunflower sprouts, and oven-broiled yellowfin steaks.
The salad's oil free, but chunks of avocado supply creaminess. For a healthy break, read on.
Pineapples have traditionally been employed in tropical fruit salads, where they complement the flavors of papayas, mangoes, and toasted coconut. But don't overlook a savory application. Combine the fruit with cucumbers, tomatoes, and herbs in a fiery Asian vinaigrette for a sweet-hot twist. Make it a full meal by adding shredded rotisserie chicken or garlicky grilled shrimp. Aching for a taste of the tropics? Decide whether to go the sweet or salty route when you read more.
I recently found out, however, that my aunt and uncle have been watching their waistlines, so I decided to give it a bit of a calorie and sugar makeover. I cut the sugar in the recipe down, suspecting it'd go unnoticed — and sure enough, it did. And instead of using regular sour cream, I used light sour cream I had on hand, although low-fat plain yogurt would work just as well.
The result was an ultramoist, fruit-studded treat. Of course, if you aren't in the mood to feel guilty about your dessert, it tastes just as great topped with a scoop of coconut ice cream and caramel sauce. For the recipe, read on.
Yesterday, I had a hankering for a fruity cocktail and got creative with the beverages under my roof. I used pineapple juice left over from Singapore slings, some Grey Goose, and a splash of an Italian aperitif. The result was ultra-refreshing, with a nice layer of citrusy bitterness courtesy of the Campari.
In honor of the beautiful San Francisco Sunday, I named it Sunday Best. For the easy recipe, keep reading.
As I mentioned earlier, I've been obsessed with all things tiki, from Singapore Slings to the Tonga Room and everything in between. And as if on cue, a friend and fellow food writer hosted an island-themed party. I immediately knew one of the items I'd be showing up to the door with: tiki snack mix.
I didn't realize the addictive power of this trail mix; it was gone within a few minutes. There's something about the tropical-themed combination of sweet, chewy pineapple, rich pork, and spicy, soy-tinged nuts that will have you reaching for another handful. Get the recipe for an easy Pacific Rim snack that'll satisfy at any party when you read more.