May 1, 2021

Sallatë (Albanian Salad)

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Sallatë

(Albanian Salad)

May: National Salad Month

Islander and Entela C., her graduate school classmate from Albania, were only two of three students chosen by Dr. MN, their international mass communications professor, to participate in conferences and projects under her direction. It was an honor and a good experience to work together. We had never met anyone from Albania before, so it was a good opportunity to learn more about her country and culture.

Albania is located in the Balkan region of Southeastern Europe. Its geographic borders include Greece, Montenegro, Kosovo and North Macedonia.  Across the Adriatic Sea is Italy, its former protectorate. Italy and Greece have strong influences in Albanian culture and cuisine.

The Albanian meat pie (lakror) that we made before featured flaky phyllo dough layers—which are very popular in Greek and Mediterranean dishes. Since that was very time consuming to make for our Albanian dinner (especially since our ballokume cornmeal cookies were a Food Flop), we wanted a side dish that was simple—this sallatë. It was refreshing with the cucumbers, tomatoes and bell peppers, and the olives and feta cheese added flavor and texture as our toppings.

For an international flavor on National Salad Month, try this simple sallatë from Albania.

Recipe

(Adapted from Food.com)

Ingredients

  • 1 cucumber, peeled and chopped
  • 2-3 tomatoes, chopped
  • 1 green bell pepper, diced
  • ¼ – ½ red onion, sliced
  • 3-4 tablespoons Kalamata/black olives, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • ½ cup feta cheese, crumbled

Directions

Peel the cucumber and slice half inch thick then quarter them. Place in a bowl. Chop the tomatoes, dice the green bell pepper and chop the onions. Add them to the bowl.

Slice and olives. Add to the bowl. Mix in the olive oil. Salt and pepper to taste. Top with feta cheese. Serve immediately.

Notes

  • Search for more salad recipes in our blog.

 

April 25, 2021

Island Grilled Ribeye

Posted by HI Cookery under 04 April | Tags: , , , |
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Island Grilled Ribeye with a

Pineapple Soy Ginger Marinade

April 25: National Steak Day

Islander’s Daddy is the family’s grill master. One of her fondest childhood memories was whenever he marinated steaks on a Saturday night, she knew they would be all going to the beach the next day after church—not to play in the park, swim, surf or lay out leisurely, but to pick limu (seaweed) at the shore so Daddy could make a pickled seaweed salad to go with our steak dinner. While he grilled the marinated meat at the park, Islander, her Mommy and brother picked the strands gifted from the ocean. By the time they filled their little beach buckets, Daddy had finished cooking the steaks and we would head home (five-minute drive from Pu’uloa Beach Park). As we cleaned up, Daddy would make the limu salad, cook steamed rice and keep the grilled steaks warm. Then when Daddy cleaned up, we had the table ready and we enjoyed dining on the fruits of our afternoon’s labor together.

‘Ohana time is so precious—and so is this recipe for island grilled ribeye. The marinade is made with pineapple juice, soy sauce and ginger. When Highlander cooks it on the rare occasion in our Texas back patio, it brings Islander back home to ‘Ewa Beach and fills her heart with happy family memories.

So gather the family together and fire up the grill; spend precious quality time and eat delicious  island-style steaks on National Steak Day!

Recipe

(From Daddy)

Ingredients

  • 1 can (6 ounces) pineapple juice (around ¾ cup)
  • 2 tablespoons soy sauce (we used Aloha Shoyu brand)
  • 1 -inch piece of fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 2 tablespoons vinegar (apple cider, rice or mirin)
  • 1-3 pounds steak (ribeye, T-bone or strip)
  • 1 can of pineapple rings (optional)

Directions

In a bowl, mix the pineapple juice, soy sauce and grated ginger.

Stir in the minced garlic, brown sugar and vinegar. Pour the marinade in a zipper top plastic bag and add the steak(s). Marinate for at least an hour (overnight is best) in the refrigerator.

Take the steak(s) out of the refrigerator 30 minutes before grilling. Discard the marinade. Fire up the grill and cook to desired doneness (approximately 5 minutes per side for medium). Place on a plate with juices. Let the steak(s) rest for 10 minutes before serving and slicing. Optional: Drain the juice from the canned pineapple rings. Grill them on both sides until they have charred lines. Garnish the steak(s) with the pineapple rings.

Notes

  • This marinade could be used to grill chicken, fish and pork.

  • We eat this grilled steak with steamed white rice and a side salad (tossed green, macaroni or pickled limu).

  • For a similar recipe, try this terrific teriyaki steak!

 

 

 

April 21, 2021

Chtit’ha Djedj

Posted by HI Cookery under 04 April | Tags: , , , , |
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Chtit’ha Djedj

(Algerian Chicken with Chickpeas)

April 21: National Chickpeas Day

Islander’s brother, Kahuna, loves chickpeas and requests that his sister cooks something with it when he is able to visit and stay with us. This Algerian chicken stew with chickpeas is an easy and hearty recipe that he enjoys as a home-cooked meal.

We also treat him to Mediterranean and Middle Eastern meals, which feature his favorite garbanzo beans as ingredients in this cultural cuisine, at nearby restaurants in our Texas town. Some offer tasty stews with chickpeas on their menus.

As we are unable to see each other due the coronavirus, he cooks this chicken and chickpea stew for his religious community of brothers. Kahuna also serves a side salad with—no surprise—extra chickpeas!

We are sure he is enjoying National Chickpeas Day—whatever he is eating with garbanzo beans—and we hope our readers do, too, when they cook Algerian chicken stew with chickpeas.

Recipe

(Adapted from Handful of Joy)

Ingredients

  • Oil for frying
  • 1 large onion, chopped
  • 5 chicken legs
  • ½ – 1 teaspoon harissa spice
  • 1 ½ tablespoons tomato paste
  • 4-6 cloves garlic, crushed
  • 1 can (15.5 ounces) chickpeas (garbanzo beans), drained
  • 2 chicken breasts, cut into bite-sized pieces
  • Water
  • Salt and pepper to taste
  • Fresh cilantro leaves, chopped

Directions

In a large pot, saute the onions in oil over medium high heat until translucent. Add the chicken legs and brown the skin. Sprinkle harissa spice.

Add the tomato paste, crushed garlic and drained chickpeas.

Add the chopped chicken breast. Pour enough water to cover everything (less if thicker gravy, more if soupy). Salt and pepper to taste. Cover and simmer for 35-45 minutes or until the meat is cooked through. Transfer to a serving dish. Garnish with cilantro. Serve hot with couscous or rice.

Notes

  • Ground harissa is a mildly spiced mix, not the chili paste. We used McCormick’s brand found at our local grocery store. Middle Eastern stores also carry different brands with mild and hot options.

  • Search our blog for other recipes containing chickpeas (garbanzo beans).

 

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