Tag Archives: Recipes

Transition & Change

It has been quite awhile since we posted to our blog. And quite awhile since we moved back to Maui.  We are finally settling into our lives here in Hawaii and although we lived here for many years prior to coming back, the transition still proved to be challenging.

One of the most unsettling aspects of living here (and the same was true the last time I lived here) is that you make friends and then they move away. I guess you can say that about any place. But, it’s more pronounced here.

We made a decision to stay in the original home we bought and not move to the larger home we intended to purchase. The first home we bought is much easier to take care of, leaving more free time to enjoy our surroundings. We also made a decision to get off the career treadmill and work part-time. Kathy settled at The Maui Brewing Company as an Administrative Assistant 3 days a week, I went to work with

Maui Brewing Company

State Farm Insurance as a Representative from which I retired on March 15, 2019. I have since returned to my passion of being a Hana Tour Guide. I connected with Temptation Tours and conduct Hana tours 3-4 days a week.

Upper Waikani Falls
Luxury Limo Vans

 

 

 

 

We also retired the Pua Mele Art & Design website and our products are now offered  exclusively on  Etsy.  Give us a visit!

The weather on Maui this last year has been very wet. In fact it has been one of the wettest and coldest ( yes, we even had snow as low as 6,200 feet) years on record. Maui also had a very rare hurricane. Fortunately, the area where we live is protected by some large mountains and what we experienced was not much more than a very rainy and windy day.

Peace, love and happiness in 2019!

In This Month’s Issue

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The Road Ahead

Aloha,

I usually publish this blog at the beginning of the month. However, this month is special and I wanted to hold off on this post until we closed on the sale of our Scottsdale condo. That closing took place on January 9th. We are now on the entrance ramp to the road (or should I say the ocean) ahead to Maui, Hawaii.

We have been working on our dream of returning home to Hawaii for the last three years. It has been a long haul and a heavy lift but all of the planning is now bringing things together. I will post more on this journey as the months and years unfold.

One of the things we acquired to help get us going when we get settled is a 2017 Ford Edge Titanium which I will review on a separate  page. There is also a section for some favorite inspirational quotes and sayings that helped keep  morale up while setting this plan in motion. And once again we included a favorite recipe that we hope you will enjoy.

Whatever awaits you and yours on the road ahead you choose to take, may the journey be safe and fruitful.

Peace, love and happiness in 2017!

In This Month’s Issue

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live-your-dream

Sausage With Peppers & Onions

A Classic!

This delicious Brooklyn dish is easy to prepare and very satisfying. It is not necessarily a side dish but a meal in and of itself. Makes a great brown bag lunch!

What you need

  • 4-6 Italian sausages. Hot or sweet, you decide. If you live near a Costco, they have some of the best Italian sausage anywhere. Johnsonville is also very good. If you live in an Italian neighborhood then you’ll want to go to a local pork store.
  • A large frying pan
  • Grill
  • Olive oil
  • 2 Green or red bell peppers
  • 1 Medium sweet onion
  • 2 Garlic cloves chopped medium fine
  • 1/2 Tsp salt
  • 1 Tsp black pepper
  • 1/2 Tsp oregano
  • 1/2 Tsp basil
  • 1 Long loaf of Italian bread or crusty French baguette

First

Core and clean the peppers so that there are no seeds and no white rind. Cut them lengthwise into 1/4″ strips.

Second

Cut the ends off the onion and then cut it in half lengthwise and slice so that you have half rings.

Third

Heat the frying pan over medium heat until you can pop a drop of water then add about 1/8″ of olive oil. When you can pop a drop of water in the oil you are ready to fry up the peppers and onions.

Fourth

Saute the garlic on medium heat for about 30 seconds and then add the peppers and onions. Add the salt, black pepper, oregano and basil. Stir everything around often until the peppers and onions are tender. This will take a bit of time.

Fifth

While the peppers and onions are cooking , throw the sausage on the grill and cook them until they are done and have uniform black grill marks all around. Some people like to fry the sausage, I don’t. Frying them is O.K. but it does change the character of the recipe.

Sixth

Take the sausages off the grill and let them cool for a few minutes. Cut them lengthwise and add them to the peppers and onions for about 1 minute. Place the contents of the frying pan into a bowl lined with paper towels to absorb the excess olive oil. You are now ready to serve it up.

This makes a great sandwich and can be served with a side salad and a nice bottle of Chianti.

Enjoy!

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Cannoli My Way

Easy To Make, Fun To Eat!

First of all, I’m not gonna use home made shells for this recipe. They are a royal pain in the ass to make and take the fun out of the whole deal. So, you food purests can start sending me hate mail and death threats if you’re so inclined. One more thing, after making the filling, licking the spoon is mandatory!

What you need

  • 12 pre-baked, large cannoli shells. You can get these at an Italian bakery or a good gourmet supermarket. Yeah, I know. You can buy the cannoli at the bakery, but what fun is that. And besides, you wouldn’t have any bragging rights if you did.
  • Colander
  • Large bowl
  • An aluminum pan with a cover to store your little works of art in the fridge after completion
  • 2-1 gal freezer bags
  • A nice big piece of cheesecloth
  • 4 cups of whole milk ricotta, not skim (a little extra couldn’t hurt). I like Polly-O brand but any good quality brand will do just fine.
  • 1 and1/2 cups of powdered sugar
  • 1 tablespoon of vanilla
  • 1/2 cup of finely chopped Maraschino cherries

First

Empty the ricotta onto the cheesecloth and let it drain in a colander for a few minutes so that it is not watery.

Second

In a large bowl, combine the ricotta, powdered sugar and vanilla until well mixed.

Third

Finely chop the Maraschino cherries and squeeze them into a ball in a paper towel until they are almost dry. If you don’t do this you will have a pink filling.

Mix the Maraschino cherries into the filling.

Fourth

Equally fill each 1 gal freezer bag with filling. After filling the bags, cut about 1/4 inch off each corner.

From this opening, squeeze the filling into each shell. It is very important to make sure that the filling penetrates the shell completely so that there is no air in the center. Fill the shell from both sides and then flatten the end of the filled shell with a butter knife.

Fifth

Place the filled shells in the aluminum pan and sprinkle liberally with powdered sugar. If you’re not gonna serve them immediately, place them in the fridge, but not for too long or they will get soggy.

Make a cup of coffee and lick the spoon.

lick-the-spoon

Yum!

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July 2016

Ahh! Summer, that magical time between Memorial Day and Labor Day. No matter how old or young you are, summer is the time to kick back, close your eyes and imagine that school is out.

The month of July marks our 240th birthday.  In the scheme of nations that makes us pretty young. This is a good time to think about who we are, where we all came from and where we’re going.

We hope you enjoy this month’s blog.

Have a great summer! See you all after Labor Day.

Happy Birthday To Us!

In This Month’s Issue

Dec
We hold these truths to be self-evident, that all men are created equal……

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Pignatelli’s Ellis Island Vinaigrette

Easy To Make

I have been making this family vinaigrette recipe for decades and sometimes bring a bottle of it to friends’ houses when visiting. I like it so much that I thought I would share the recipe with our readers.

Caprese
Tomato Caprese

 

 

 

 

 

 

 

What you need

  • A wine bottle or any bottle that will hold about 25oz (750ml)
  • 1 cup balsamic vinegar
  • 1 cup olive oil (not extra virgin)
  • 1 cup bottled or filtered water
  • 2 cloves of finely chopped garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp oregano flakes
  • 1 tsp parsley flakes
  • 1 tsp dried basil

First

Get all of your dry and chopped ingredients into the bottle

Second

Using a funnel, pour the water, olive oil and  vinegar into the bottle

Third

Tightly cap or cork the bottle and shake it well. Let the mixture sit for a day so that the flavors can blend.

This will go great with a caprese salad or just a plain old lettuce and tomato salad. You’ll want to have some fresh, crusty bread for mopping.

Enjoy!

Pignatellis Label Opt

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Happy New Year 2016

To all our friends and subscribers we wish you a very happy 2016.  May the new year be filled with happiness and prosperity for you and yours based on your notion of the meaning.

For our first blog of the New Year we decided to re-post some of our favorite articles and postings from 2015. If you are a new subscriber you may be reading some of these postings  for the first time. If you’ve been with us for awhile, thanks for giving them a second read.

2015 In Review

From our family to yours

Champagne

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Martini Madness

The Best Of The Best

Writing this post was so much fun that we really had to apply some strict discipline in order to keep it professional.

Before heading over to Maui for a while, we decided to sample some of what Phoenix/Scottsdale has to offer. What could be more fun than sampling Martinis and sharing the recipes?

Our first stop was the Soul Cafe in North Scottsdale. This is already one of our favorite spots and the perfect place to start our bar tour.

Soul Cafe

2015-04-16_14-42-00

April 10, 2015, Happy Hour

The atmosphere is laid back and down to earth. The staff is friendly and casual. Sheila, the owner, stopped by for a few minutes to chat. The very excellent bartender, Conor, was kind enough to share the recipes of the drinks he recommended. Thank you, Conor!

1.  Hot Marilyn

Cut strawberries

Muddled Jalapenos

Mint & lime flavoring to taste, a few drops are sufficient (you can muddle fresh mint with lime rinds if you don’t have flavoring)

1/2 oz Strawberry Puree

1 1/2 oz Skyy Strawberry Vodka

Muddle the jalapenos (and  the fresh mint with lime rinds if you’re going to use them)  in the shaker, add ice, vodka , mint, lime and puree. Shake, strain and pour. Float the sliced strawberries on top and add a sliced jalapeno to the rim.

2.   Coconut Martini 

1/2 oz Vanilla

2 oz Coconut Vodka

Splash of pineapple juice

1/2 oz Cake Vodka

1/2 oz of heavy cream or half and half, depending on your taste

Toasted coconut

Pour the liquids over ice into a shaker. Spin the rim of the martini glass in simple syrup and dip the sticky rim into the toasted coconut. Shake, strain and pour.

This is a high octane drink! It is so tasty that you can easily down three of them before you even feel the first one. Eat something with it.

Onward and upward!

Roy’s Desert Ridge

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April 15, 2015, Happy Hour

Next on our list is Roy’s Desert Ridge at the J. W. Marriott Hotel. Back in January we posted an article on Roy’s cuisine. Now it’s time to comment on their drinks.

We started going to Roy’s in Hawaii when the first one was opened in Hawaii Kai on Oahu  in 1988 and were thrilled when one was opened in Phoenix .

In a fitting send off to tax day, what better place than the bar at Roy’s? The atmosphere of the bar, restaurant and grounds are as close to a Hawaiian resort as one can get without actually being in Hawaii. The bartenders, Robert Holditch and Kenny Carlson were great and the restaurant manager, Chris Karkoski was very gracious and informative.

1.  Roy’s Hawaiian Martini

This is Roy’s signature martini and the recipe is for a batch that serves six. If you’re going to serve this at a party, it needs five days advance preparation prior to serving and believe me, it’s worth it!

1 Ripe pineapple

2 Cups of Skyy Vodka

1 Cup of Malibu Coconut Rum

1 Cup of Stoli Vanil

2  oz of simple syrup

Slice the pineapple into one inch pieces and store the slices in a gallon container. Thoroughly blend the Skyy Vodka, Malibu Coconut Rum, Stoli Vanil and the simple syrup. Pour the mixture over the pineapple slices. Let the whole thing sit at room temperature for five days to infuse the flavor. When it’s time to serve, pour over ice, shake and strain into a martini glass. Garnish with a wedge of fresh pineapple leaving the skin on the wedge. Yum!

2.  1988

Roy Yamaguchi opened his first restaurant in Hawaii in 1988. This drink is in honor of that day.

1 1/2 oz Finlandia Grapefruit Vodka

1/2 oz Patron Citronge Liqueur

1/2 oz Soho Lychee Liqueur

1/4 oz Pomegranate juice

1/4 oz Fresh grapefruit juice

Shake, strain and pour. Drop in a whole lychee to complete. Some of the brand names may be hard to find, if so, use common sense substitutes.

Moving right along. Continue reading Martini Madness

My Mother’s Famous Meatballs

I recently posted a recipe for gravy. This recipe is the companion to the gravy recipe. These are really good!

Meatballs

Ingredients

1lb-Chopped veal

1lb-Chopped beef

1/2lb-Chopped pork

½ tsp-salt

1 tsp-pepper

2 tblsp-Grated Romano cheese

2 tblsp-Pine nuts

Fresh Parsley to taste

2-eggs

2-Cloves of crushed, fresh garlic

½ loaf-stale Italian bread

Olive oil

 First: Soak the stale bread in water and when thoroughly soaked, peel off the crust and squeeze with all your might until all the water is removed.

 Second: With very clean hands, mix the meats and all the other ingredients together until you have a nice, well-mixed mound of meat.

 Third: Heat a large frying pan until it is very hot. When the pan is sufficiently hot pour in the olive oil (about 1/8 of an inch deep). When a drop of water can pop in the oil you are ready to cook.

 Fourth:  Keeping your hands slightly wet with water, form the meatballs. Not completely round but slightly oval so they will cook through. Place them in the hot oil and when they are browned on one side turn them over and brown the other side.

Enjoy!

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Pizzelle

Brought to you by:  dimaggiofamily.com

PIZZELLE
Pronounced “pit-sel”

Pizzelles are the oldest known cookie.  It is generally believed they originated in the Abruzzo region of south-central Italy in ancient times to mark an annual celebration. Initially baked over an open fire with relatively simple but effective irons, the early pizzelles often were proudly embossed with the family crest or some hint of the village of origin.  The name comes from the Italian word pizze for round and flat. Pizzelle makers are typically called irons, because the first ones were just that- irons that were forged by blacksmiths for the local women.

Pizzelle Iron
Cucina Pizzelle Iron

In some parts of Italy, the irons were embossed with family crests and passed down to each generation. Over time it became tradition to use pizzelles to celebrate any holiday or festive occasion, but inevitably there were pizzelles for everyone at Christmas and Easter.  In addition, today they are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies

 

Traditional Italian Pizzelles

  • 3 eggs, room temperature
  • ¾ cup sugar
  • ½ cup butter melted and cooled
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • ½ tsp. anise extract
  • 1 ¾ cups flour

Preparation

In large mixing bowl, beat eggs and sugar.  Add cooled butter, vanilla and anise.  Sift flour and baking powder together and add to egg mixture.   The batter should be stiff enough to be dropped by spoon.  It can also be refrigerated and used later.  Place 1 heaping teaspoon batter on each grid and bake according to directions for your Pizzelle iron.  To keep pizzelles crisp, store in an airtight container.

Two pizzelle may be sandwiched with cannoli cream or hazelnut spread.

Pizzelle Roller
Pizzelle Cone Roller

 

Pizzelle, while still warm, can be rolled using a wooden dowel to create cannoli shells or shaped into cones for ice cream.

Happy Holidays!

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