I wanted a green (aka underripe) papaya, so that the flesh would be firm, giving the slaw a crunchy texture. But how do you tell a green papaya from a ripe one? They all look green in the store! I looked in an Asian market papayas specifically labeled “green,” but no dice. So I just picked up the firmest, greenest ones of the bunch and called it a day.

One of them was literally as big as my face.

For this slaw recipe, we just used the one mammoth papaya since it yielded a huge bowl of flesh. After removing the skin with a vegetable peeler, we cut it open and assessed what was inside:

Not as underripe as I was expecting, but it would do. While the center was turning orange, all the flesh was still firm and not yet too sweet. If you cut yours open and it’s bright orange, juicy and sweet, it probably won’t make for the best slaw. Just eat it with a spoon and pick another one (green all over, and very firm) for your slaw.

John used a mandoline to julienne the papaya, then we made a dressing with white wine vinegar, Maui onion, lime juice, and papaya seeds. The seeds give the dressing a light peppery flavor…yum. And we love vinegar, so we really loaded ours up. Depending on what you like, you might want to start with less vinegar and adjust as you go.

Papaya Slaw with Lime and Mint
Serves 4-6

2 medium papayas, or 1 gigantic papaya
1-2 tbs mint leaves, finely chopped
juice of 2 limes
1/2 c white wine or champagne vinegar
1/2 c sweet onion, chopped (we like Maui onions)
3 tbs papaya seeds
1 tsp honey
1/2 tsp dijon mustard
1/2 tsp crushed red pepper flakes
olive oil
salt

1. Using a vegetable peeler, peel the skin from the papaya. Use a mandoline to cut into julienne strips, or just use a really sharp knife and slice finely, to the size and shape of shoestring potatoes. But if you have a mandoline, that really works best!

2. Reserve the seeds. Clean and dry them, and pick through of any loose papaya flesh. You’ll use 2 tbs for the dressing…as for the others, well, you can plant your own papaya grove. We hear they’ll fruit in as little as 10 months!

3. Place the onion, vinegar, limes, honey, dijon, red pepper flakes, and 3 tbs of the seeds in a blender. Blend until smooth, streaming in the olive oil. I think I used about 1/4 cup; you want the dressing to be smooth, but not oily. Season to taste with a little salt.

4. Toss the papaya with the dressing and a tablespoon or two of fresh chopped mint leaves. (You may have some extra dressing, which would be delicious on a green salad.) Serve chilled.

We prepared these tacos with our usual fixins, but you could top ‘em with pretty much whatever you like. I’m sure John would have loved some cilantro but we try to keep things as cilantro-free as possible in this house…because it’s EVIL and tastes like soap. (And yes, I know I’m in the minority. I wish I could like it.) Anyway, onward to our shredded chicken tacos recipe!

Shredded Chicken Tacos
Serves 4

shredded chicken
1.5 lbs chicken breast steaks
1 large onion, sliced thin (we love Maui onions!)
1 tbs butter
1 bunch scallions/green onions, chopped
handful fresh flat-leaf parsley (or cilantro), chopped
2 limes
olive oil
seasonings: onion powder, garlic powder, cayenne, paprika, cumin
salt and pepper
turmeric
chicken stock

our favorite taco fixins
6-inch soft corn tortillas
sour cream
scallions (green onions)
cheese – we use a mix of cheddar and cotija
various hot sauces from John’s collection
fresh lime wedges

1. Season the chicken with onion powder, garlic powder, cayenne, paprika, and salt and pepper. Coat with a little olive oil and the juice of one lime, and marinate in the refrigerator for about 90 minutes.  

2. Meanwhile, heat 1 tbs butter and some olive oil (just a little, about one turn of the pan) in a large pan. Add the sliced onion and saute over medium low heat until caramelized.

3. While the onions are caramelizing, grill chicken on high, searing each side really well. Remove from heat just before the chicken is done. Slice, chop, and then shred with forks.

4. Back to the pan…add the scallions and parsley in with the onion, and cook over low heat for an additional 5 minutes.

5. Add shredded chicken to the pan, along with a few splashes of chicken broth. Cook on medium-low until the broth cooks off. Add a few shakes of paprika and turmeric for color, the juice of half a lime, and a little more chicken broth. When chicken is cooked through, moist, and well-integrated with the onions, parsley and spices, remove from the heat.

6. Heat up some soft corn tortillas in a pan with a touch of oil or cooking spray, until heated through but not too crispy. Add the chicken and whatever toppings you like (I always reserve the remaining half a lime for squeezing at the end…so good!).

A combination of Food Network’s and Gina’s recipes, plus our own modifications and adds, yielded an amazingly creamy and flavorful soup. We didn’t miss that heavy cream one bit, and the soup was just as velvety and satisfying as its higher-calorie cousin. For a lighter twist on the classic tomato soup and grilled cheese combo, we whipped up some gruyere-and-prosciutto crostini that made for perfect soup dippers.

This recipe could easily be made vegetarian by omitting the bacon and prosciutto and substituting vegetable stock for the chicken stock. For a vegan version, omit the sour cream, replace the butter with olive oil, and make the crostini simply with olive oil and garlic powder.

Tomato Bisque & Grilled Cheese Crostini
Serves 4

tomato bisque
adapted from Food Network Kitchens and Gina’s Skinny Recipes

2 slices bacon (we love thick-sliced applewood smoked bacon)
2 tbs butter
1 yellow onion, chopped
1 carrot, chopped
1 stalk celery, chopped
5 cloves garlic, minced
5 tbs all-purpose flour or Wondra flour
5 c chicken stock
1 28-ounce can peeled San Marzano tomatoes
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1/4 tsp cayenne pepper
1/4 tsp onion powder
dash ground cumin
2 tbs reduced fat sour cream, plus more for serving
fresh basil leaves, chopped or chiffonade
salt and pepper

1. Cook the bacon in a large saucepan or soup pot over medium-high heat, until crisp. Transfer to a paper towel. When fully drained, crumble or chop the bacon, and set aside.

2. Lower the heat to medium. Add the butter, onion, carrots, celery, and garlic and saute until soft and translucent, about 8 minutes.

3. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil, whisking constantly. Use the whisk to break up the tomatoes into smaller chunks.

4. Stir in the cayenne, onion powder and cumin. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes.

5. Remove the soup from the heat and discard the herb bundle. Transfer the soup mixture to a blender and puree until smooth (you’ll need to do this in about 2 batches). Strain the soup with a sieve over a large bowl — this really helps produce a smooth, velvety texture. Return to pot and reheat over medium heat.

6. Temper the sour cream by mixing it with a couple of spoonfuls of warm soup and stirring. When well-combined, whisk the sour cream into the pot.

7. Season to taste with salt and pepper. Ladle into soup bowls and top each with crumbled bacon, basil and a small dollop of sour cream. Serve with grilled cheese crostini.

grilled cheese crostini
1 6″ baguette
about 2 oz gruyere cheese, grated
2 very thin slices prosciutto  (we like San Daniele or prosciutto di Parma)
garlic powder
olive oil

1. Chop the prosciutto and crisp in a frying pan over medium heat, for about 3 minutes or until slightly crispy. Set aside.

2. Slice baguette on an angle to yield about 8 long, thin slices. Brush both sides lightly with olive oil and sprinkle with garlic powder. Place under a broiler on low until just slightly toasted; turn pieces over to lightly toast the other side.

3. Top each baguette slice with prosciutto and grated gruyere. Just before serving, place under a low broiler until cheese is melted and bubbly. Serve alongside tomato bisque.

Using the same technique as last time, I taped off the edges of the dish and spray painted the inside. Since we have some lime and apple green accents in the living area of the Hideaway, I chose Rustoleum Green Apple for this project. After it dried, I brushed on a coat of gloss Polycrylic.

And that perfect welcome amenity I mentioned? Macadamia nut Hershey Kisses. SO GOOD! And so Hawaiian. We’ve gotten addicted to them and thought they’d be a sweet treat for our travel-weary vacationers. (And yes, we plan to ask about nut allergies in advance.)

Check out the little “Aloha” flag on each kiss! The mac nut Kisses are exclusive to Hawaii, and we’ve found them at Target and Costco.

So cute, right? And I love the way the aqua wrappers look against our sweet little apple green dish. I’ve got one more dish left from the stash I picked up at Goodwill, and I’m still debating what color it’ll be. I’ve been having a mini love affair with Rustoleum Summer Squash, so that’s a strong candidate…but who knows what mood I’ll be in when it comes time to paint it (cue John crossing his fingers that I don’t decide on hot pink!).

One of our favorite compromises is this delicious steak salad, which lets us split one steak between the two of us in a most enjoyable manner. It’s super casual and easy; we just toss in the ingredients according to how much or how little we like. We’ve prepared it with a homemade orange balsamic dressing and a bottled blue cheese vinaigrette; both are scrumptious. (Note: if you use the blue cheese vinaigrette, decrease the amount of added blue cheese accordingly).

Please excuse the photo quality; this was one of those snap-a-quick-photo-with-the-iPhone-before-chowing-down nights. Now, on to the recipe:

Hillside Hideaway Steak Salad
Serves 2

steak
12 oz center cut ribeye
salt and pepper

salad
mixed greens or baby spring greens
red onion, chopped or thinly sliced
walnuts, halved and lightly toasted
blue cheese, crumbled
croutons, if you have some on hand

dressing
1 part olive oil
2 parts balsamic vinegar
splash of orange juice
garlic powder
salt and pepper

1. Season the steak with salt and pepper. On a very hot grill, sear for 2 minutes on each side. Turn the grill down to low and grill to your desired doneness. Set aside to rest.

2. Whisk all dressing ingredients together until well combined. We usually use 2 parts vinegar to 1 part olive oil, a splash of orange juice, and salt, pepper and garlic powder to taste.

3. Slice steak into thin slices. Assemble salad, toss with dressing and top with steak slices and some extra blue cheese. Enjoy!

Linked up at the Blogger Block Party

In a split second I was back in the car with one of the card files, laughing maniacally and urging John to “Go, go, go!” Like a thief in a getaway car! I had officially made my first curbside “pick,” and I’ve gotta tell you, it was oddly thrilling.

Not that the card file was a real prize or anything. It was quite old, VERY rusty, and the hardware was just about disintegrating:

The piece was also oddly heavy. Like, WAY heavy. I opened one of the drawers and discovered that it had belonged to an insurance broker or underwriter (you can really see the rust on the top here, too):

And it was completely filled with insurance policy records from the 60s and 70s!

Ya think they would have thought to shred these before throwing them out? (I blurred out all the important details in the photo.) And speaking of throwing stuff out, it drove me absolutely nuts that the occupants of the house thought nothing of tossing all this stuff in the TRASH. The card file was in pretty bad shape, but the large file cabinets were in great condition and could easily have been donated to Salvation Army or Goodwill. We’ve even had Big Brothers Big Sisters calling every week about free pickups for donations! Come on…if you can haul it outside you can just as easily pick up the phone and arrange for pickup. It’s not like too many people were “picking” at it either, since the house is on a side-street cul de sac in a residential area and doesn’t get much traffic. As far as I could tell I was the only one who spirited something away…the rest went straight to the trash.

But anyhow, back to the good stuff. I was set on turning this old card file into cool, retro-looking office storage. I loved the hardware but it was in sad shape, and attached with rivets. Once John pried it off it was all bent up and obviously never going back on.

So we headed out to Home Depot and came home with a stiff wire brush, Rustoleum Rusty Metal Primer, 2 cans of Rustoleum Universal in Silver Hammered, and some brand spankin’ new Martha Stewart hardware. I got to work with the wire brush and some sandpaper, but after several passes it was clear that not all the rust was going to come off — so the Rusty Metal Primer turned out to be a good call. Apparently it bonds to existing rust and keeps it from spreading (I think). After John drilled holes for the new hardware (we picked something large and substantial to cover the old holes), I sprayed on 2 coats of the primer:

So funny that it’s rust-colored! I’d never worked with this primer before, but it went on super-even and dried very quickly. As for its rust-containing properties, I guess we’ll find out over time! When it was dry, I sprayed on 2-3 coats of the Silver Hammered spray paint. I’d never used one of the hammered finish paints and was really curious – plus, I thought the finish would cover up any imperfections and add to the retro look I was going for. Here it is all done with the new hardware attached:

Love it! The hammered finish was a little difficult to work with at first, but I found that moving the can with a consistent speed helped get the best results. Too fast and you won’t get the hammered effect; too slow and the paint will pool and look splattery. For me, the ideal speed was just a touch slower than I’d use with normal spray paint. At first, I was definitely going too fast and not getting the hammered look I wanted. By the second coat I had it down.

Since I wanted to use this piece as storage for office odds-and-ends, I needed to do something with the drawers — they had a track at the bottom, like you’d see in most file cabinets. So I collected a couple of pieces of sturdy corrugated cardboard from an old box that I’d been using for spray painting, cut them to fit, and covered them with pretty wrapping paper. I popped them in and presto! Flat bottomed drawers.

I’m loving the way this piece turned out! It’s great for stowing our office essentials, we can stack things on top if we need to, and it was FREE.

Linked up at Home Stories A to Z, House of Grace, Domestically Speaking, A Beach Cottage, The Shabby Chic Cottage, The Shabby Nest, Tatertots & Jello and Funky Junk Interiors

We wanted a creamy, satisfying sauce, but we were able to cut down on the heavy cream by adding in some nonfat Greek yogurt — a great way to add thickness and texture to sauces (not to mention its zestier flavor). But it’s not exactly a “light” dish, since we HAD to have bacon; its savory flavor is such an awesome counterpoint to the sweetness of the leeks and onions, and really adds something special to the dish. A few slices are just right.

Cavatappi with Creamy Braised Leeks
Serves 8 as a side or 4-6 as a main course

braised leeks
2 leeks, with roots and dark green leafy tops removed
(if your leeks are on the small side, use 3)
2 tbs butter
4 cloves garlic, minced
1 c chicken stock

1. Clean the leeks and remove the roots and leafy tops.

2. Melt 2 tbs butter in a large saucepan. Add the leeks and sear on all sides, over medium-high heat. Add the garlic and continue cooking the leeks, turning frequently. This step should be about 5-6 minutes total (be careful not to burn the garlic).

3. Add the chicken stock and reduce heat to low. Simmer, covered, for 30-40 minutes until leeks are soft and tender. Turn occasionally during cooking.

4. Strain leeks through a sieve, reserving the cooking liquid. Chop into small pieces. We’ll add back the braising liquid in our pasta recipe, but if you’re using the leeks for other purposes (like a pizza topping) you’ll want them without the liquid.

pasta + sauce
1 lb cavatappi pasta
1/4 lb bacon (we love applewood smoked)
1 tbs butter
olive oil
1 recipe braised leeks, above
1/2 large yellow or Maui onion, finely chopped
4 cloves garlic, minced
1 c chicken stock + extra
1/4 c heavy cream
2 tbs greek yogurt
1/2 c grated pecorino romano or parmigiano cheese + more for serving
freshly ground black pepper

1. Cook the bacon (about 4 thick slices or 5 regular strips) until crisp. Drain well; crumble or chop, and set aside.

2. Melt 1 tbs butter and a little olive oil – about one turn of the pan - in a large saucepan. Add the onion and saute over medium heat until soft and translucent (add the garlic about halfway through). Stir in the leeks.

3. Add the chicken stock and the reserved braising liquid from the leeks. Cook over medium-low until mixture has thickened and most of the stock has cooked off, about 15-20 minutes.

4. Meanwhile, cook the pasta according to package directions and drain well, reserving a ladleful of the pasta water.

4. Back to the pan…add the cream and the Greek yogurt, stirring well. Cook for another couple of minutes until incorporated.

5. Toss sauce with the hot pasta, the romano cheese, and the bacon. Add a few splashes of chicken stock or pasta water to thin if necessary. Season to taste with freshly ground black pepper.

6. Serve immediately with additional grated cheese.

Linked up at Remodelaholic and Funky Junk Interiors

We’d heard about Tamura’s from just about all our friends, but only ventured in recently. It was a bit like being a kid in a candy store. I nearly let out an actual squeal when one of Tamura’s staff showed me a sparkling shiraz that I’d only ever found at a wine bar back in New York. Here’s a look at our recent Tamura’s booty:

So what have we here? Clockwise from left…

• Little Canyon Vin du Pays Coteaux de L’Ardeche – with an 86 rating from Wine Spectator, this was a pretty sweet value at only $7.

• Cannonau di Sardegna Riserva – a wine we brought home from Sardegna when we visited last year. We LOVED it, and while we’ve found it at a couple of restaurants on Oahu, this is the first time we’ve seen it in a shop. Score!

• Bleasdale Vineyards, The Red Brute Sparkling Shiraz – this is the one I almost squealed over. I had it at Morrell’s in Rockefeller Center last Christmas, and hadn’t been able to find it on store shelves. I’m loving sparkling reds lately and this one is delicious!

• Carlos Basso Reservado Malbec – a Mendoza malbec that we enjoyed recently at a friend’s house.  I had been on the hunt for it, and OF COURSE Tamura’s had it.

• De Cecco Cavatappi – one of our favorite dried pastas, and incredibly hard to find on the island. I’ll be saving it for the next time I make my famous mac and cheese (and of course I’ll share the recipe).

• Boulder Canyon Malt Vinegar and Sea Salt Potato Chips – John and I are both salt and vinegar chip aficionados, and we hadn’t seen this brand before, so we were practically obligated to pick up a bag. The verdict? Yum. The chips are crunchy and thick cut, and the malt vinegar gives them a nice, smooth flavor.

• Lindt Dark Chocolate Sea Salt bar – this was one of my stocking stuffers last Christmas (in New York, where it’s infinitely easier to find whatever you want). We were both hooked on the salty-sweet combo, and had to snap up a bar when we we saw it on the shelf at Tamura’s.

We both walked out of the store grinning like lunatics, and thankful that we escaped without completely emptying the contents of our wallets (we decided to call it quits when our basket was full). Speaking of price, though, Tamura’s is VERY reasonable — we found the wine prices to be slightly better than the supermarkets and most other wine shops. We’ll definitely be back…again and again!

Tamura’s – Waialae
3496 10th Avenue
Honolulu, HI 96816
(808) 735-7100

Tamura’s – Aikahi
25 Kaneohe Bay Drive, Ste 106
Kailua, HI 96734
(808) 254-2000

Tamura’s – Aiea
98-302 Kamehameha Highway
Aiea, HI 96701-4341
(808) 488-7444

I came home with Tradewinds (blue swirl) and Tropical Vanilla (pink and yellow swirl). Tropical Vanilla is sweet and feminine, while Tradewinds is more herbal and fresh. Both are speckled with organic poppy seeds; there’s probably not enough in there to provide any exfoliating benefits, but they sure do look great.

As usual, I haven’t had the heart to actually use these soaps yet. I prefer to just keep them nearby so I can enjoy the smell. Most recently I used them to freshen up a drawer the bar cabinet I just refinished, after I cleaned it. But eventually I won’t be able to resist and they’ll find their place on the sink or in the shower.

These soaps are handcrafted, made with Hawaiian kukui nut oil and macadamia oil, and are free of artificial preservatives, sodium laurel sulfate, and parabens. They’re made right here on Oahu in a factory in the historic Waialua Sugar Mill…gotta love the local kine beauty goods!

Pick some up at Whole Foods, visit the store on the North Shore, or order online at www.hawaiianbathbody.com.

We like ours with lots of garlic and lemon, some fresh parsley for brightness, and a topping of colorful paprika. The amount of garlic is totally up to you; we usually use 3-4 medium size cloves, and we’re warning you, that makes for some seriously potent hummus. (We keep gum, Listerine and our toothbrushes handy if we’re planning on seeing friends after we eat this.) Keep in mind that the flavors tend to intensify in the hours after you whip up a batch.

Sometimes we switch up our usual hummus recipe by adding a few pieces of roasted red pepper (John roasts a few peppers in the oven and keeps ‘em in the fridge for future use, so we can easily grab them for sandwiches, pasta sauces, and of course, hummus). The peppers give the hummus a pretty, reddish color and really punch up the flavor.

Here’s our basic recipe:

Favorite Hummus
1 can chickpeas (16 oz), rinsed and drained
1 heaping tsp tahini
3-4 medium cloves garlic
olive oil
juice of 1 lemon
handful fresh flat leaf parsley, chopped
1/4 tsp cumin
1/2 tsp paprika, plus more for serving
salt and pepper

1. Rinse and drain chickpeas and place into the bowl of a food processor.

2. Add tahini, garlic, lemon juice, parsley, cumin, paprika, and about a teaspoon of the olive oil. Process until smooth, streaming in additional olive oil until you have a smooth, well-integrated mixture. Season with salt and pepper to taste.

3. Refrigerate until cool.

4. Top with paprika and serve with toasted pita wedges or pita chips. So good!

Linked up at Remodelaholic