Destination: Hawaii
Weekend Wanderlust
Destination: Hawaii
@Indagaretravel
With wild terrain, active volcanoes, pristine beaches of red, black and white sands and a unique culture, Hawaii’s allure lies in its spectacular tropical landscapes and welcoming aloha spirit. Each of the five main islands—the Big Island, Maui, Lanai, Oahu and Kauai—offer countless adventures, beautiful vistas and pampering, five-star properties.
Chef: Sheldon Simeon
@chefwonder
Sheldon Simeon, a chef deeply rooted in the vibrant tapestry of Hawaiian culture, brings to life the essence of Hawaii through his cookbook "Cook Real Hawai'i." Simeon's journey in the culinary world is not just about presenting delicious dishes, but weaving a narrative that embodies the spirit of Hawaii—a spirit enriched by a diverse community and a profound sense of 'ohana (family). His approach goes beyond mere cooking; it's about storytelling through food, capturing the complex cultural exchanges on the islands, where dishes are as much about the community and shared histories as they are about flavor.
Blistered Shishitos with Furikake Ranch
and Crispy Quinoa
For the Furikake:
2/3 cup raw sesame seeds
3 unseasoned nori sheets (dried toasted seaweed), about 1/4 ounce
2 tablespoons bonito flakes
2 teaspoons sugar
2 teaspoons Diamond Crystal (or 1 1/2 teaspoons Morton) kosher salt
Neutral oil, for frying, plus 2 tablespoons
½ cup cooked quinoa, well-drained
Kosher salt
¾ cup store-bought or homemade ranch dressing
1 pound shishito peppers
Garlic salt, for serving
½ lemon, cut into wedges
Directions
Make the furikake
In a dry pan or skillet, toast the sesame seeds over medium heat until lightly toasted, about 2 minutes, stirring often. Transfer to a small bowl and let cool completely. If the nori sheets are not crisp enough to crumble easily, carefully toast them by waving them over a gas flame or placing under a broiler for a few seconds.
In a food processor, combine the sesame seeds, nori, bonito flakes, sugar, and salt. Pulse 8 to 10 times or until mixture is well-blended. Store in a resealable container in a cool, dry place for up to 1 month.
Make the shishitos
Spread the ranch dressing on a platter. In a small saucepan, heat about 1 inch of oil over medium-high heat. When a deep-fry thermometer registers about 350°F, very carefully add the quinoa to the pan (it may pop and splatter). Cook, stirring occasionally, until it floats to the top and is crispy, 2 to 3 minutes, depending on the quinoa's moisture content. Drain the fried quinoa on paper towels and season with a pinch of kosher salt.
Add the remaining 2 tablespoons of oil to a large skillet or wok and place over high heat. Once the oil begins to smoke, cook the shishitos in 2 to 3 batches, searing the peppers on all sides, turning occasionally, until they begin to blister and are charred in spots, 3 to 4 minutes per batch. Place the shishitos on the platter with the ranch dressing; season to taste with garlic salt and squeeze the lemon wedges over. Sprinkle with the fried quinoa and furikake, and serve right away
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ROXANNE ASSOULIN
Colorful Set of nine beaded bracelets
Why we love this: When it comes to Roxanne Assoulin's jewelry, the more the merrier - this set of nine bracelets looks great stacked together on one wrist for the most impact. Each bracelet is strung with differing combinations of rainbow enamel beads, on an elasticated cord for easy application and removal.
