When people get all warm and fuzzy about cooking, they usually wax eloquent about how feeding those you care for is a way of sharing joy and showing love.
This is the time of year when I invite you to extend that sharing to Hawaii’s families in need.
Send me five bucks. I won’t waste it. Your money will go to the Honolulu Star-Advertiser’s Good Neighbor Fund, which supports those who could use a little boost this holiday season.
You get something, too: a set of five recipes, my favorites of the year gone by.
This “By Request” Thanksgiving mash-up of cooking and giving is in its 10th year.
To order: Send $5 for each set of recipes, along with a self-addressed, stamped, legal-size (4-by-9-inch) envelope for each set ordered (if you want five sets, send $25 and five envelopes). You can make an extra donation of any amount, but please be clear about how many sets of recipes you want and how much is a pure donation. Make checks payable to the Good Neighbor Fund.
Mail orders to “By Request” Top Recipes, Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu, HI 96813. Deadline to order is Dec. 31.
This is an all-or-nothing offer, so we can’t send you just one recipe out of the set. And it’s strictly snail mail; no fax, phone or email orders.
This year’s recipes:
>> Kalbi-Glazed Pork Belly: The Oceanarium at the Pacific Beach Hotel is no more, a victim of renovations designed to spruce up the hotel and its dining options. But this dish will stand as tribute to that island institution. Chef Mariano Lalica’s combo of Korean, Thai and Chinese flavors takes two days — braising, followed by roasting — but it’s well worth it.
>> Waialua Chicken Wings: From a 1973 cookbook called “What’s Cooking at Waialua?” which I found pushed way back on a top shelf of the Hawaii State Library. These mochiko-style wings are full of flavor and crunch, an old-style dish that really holds up. If you’re not familiar with the technique, this recipe will provide a model that you can use with other food.
>> School-Kine Spanish Green Beans: If you went to public school in Hawaii, you probably ate this dish. Whether this kindles good memories or bad in your particular case, I can’t say, but many, many, many people are nostalgic for it. This version was served at August Ahrens Elementary back in the day.
>> Kalua Pork and Green Onion Hash: This dish is served at the annual Scholarship Brunch put on by the Leeward Community College culinary program and comes courtesy of my friend Ian Riseley, a teacher there. It’s a great twist on breakfast hash. The brunch, by the way, is usually held sometime around Valentine’s Day. Mark your calendar; it’s another way to combine food and sharing.
>> Halekulani Macadamia Nut Cream Pie: The story behind this recipe is one of my favorites of the year. A reader wanted to make it in memory of her late uncle, who loved this pie best of all desserts. The Halekulani was happy to share. It is an exceptional pie, with a light, delicate filling and just enough toasty mac-nut flavor.