MY HAWAIIAN KITCHEN
Delectable memoirs of living on the slopes of Mt. Hualalai high above the famed Kona Coast on the beguiling Big Island of Hawaii.
Dear Journal – I’m so glad I looked over at him at just the right time. We were still pretty much new-comers to Kona so were thrilled to be helping out. It made us feel we were a part of our new place in the world. My hula halau (school) and all assorted ‘ohana ( family) members were busy, busy, busy making leis. There was a flurry of activity and people coming and going and chatting and lending a helping hand at Hale Halewai, the sea-side community hall right in the town center of Kona. The place was abuzz. Beaming from the inside out that somehow my journey brought me here to all this Hawaiian-ness I glanced over at Cliff (my husband) and Josh (my teenage son) to see if they were as tickled as I was to be in this moment. Their faces were soft with happiness. About that time two brown-eyed four year old Hawaiian beauties bubbling with giggles and excitement tugged on Cliff’s shirtsleeve, ‘Uncle, uncle look what we can do’. His heart melted. Acceptance. Joy. Aloha.
Later that evening, as we hungrily munched on the best darn batch yet of Cliff’s lemon lime chicken, we three reveled in the deliciousness that from this day on we would always be a part of the story of the village of Kailua-Kona.
1 cup fresh squeezed lime juice 1 cup fresh squeezed lemon juice 1 cup good quality, extra virgin olive oil 3 tablespoons balsamic or red wine vinegar 3 garlic cloves, peeled and minced 2 tablespoons finely chopped basil or 1 tablespoon dried basil 1 teaspoon Hawaiian, Kosher or sea salt At least 1 teaspoon freshly ground black pepper and more if you like a little more kick 2 x 2½ pounds whole chicken fryers (broilers), butterflied (spatchcocked) Hawaiian, Kosher or sea salt and freshly ground black pepper ¼ cup chopped fresh parsley Preheat oven to 350F. In a medium bowl whisk together lime juice, lemon juice, oil, vinegar, garlic, basil, salt and pepper. Place one chicken in a snug fitting roasting pan, pour half of the lemon lime mixture over chicken and turn to coat. Add other chicken to pan with remaining lemon lime mixture. Cover loosely with tin foil and bake in preheated oven for 1 hour and 20 minutes. About 10 minutes before chicken is finished light barbecue to medium-hot. When chicken is done roasting you’re going to finish it on the barbecue. Transfer all the roasting juices to small pot. With tongs carefully place both chickens on grill. Grill about 20-25 minutes, turning carefully halfway through, until chickens are lightly charred and beautifully cooked through. Meanwhile bring roasting juices to a boil over high heat. Reduce heat to medium and continue to boil gently about 5 minutes until mixture has thickened just a tich. Stir in parsley. Set aside. Take chicken off barbecue and let rest a few minutes. Chop chicken into random pieces with a cleaver or large sharp butcher knife. Transfer to serving platter. Pour lemon lime sauce over chicken and serve with lots of crusty bread to sop up the sauce.