Take your tastebuds on a Hawaiian Vacation

Summer just got here, and this heat already has us dreaming of a sweet island getaway. That’s why this month we turned to the beautiful Hawaiian Islands for inspiration for our new meal: Huli Huli Chicken. Explore some island cuisine and find out more about this Hawaiian BBQ favorite in today’s blog. Oh, and be sure to get your hands on this seasonal creation – it won’t be around for long!

Hawaiian cuisine is rich and diverse, reflecting the long history of the islands. First settled by Polynesian explorers between the years 250 and 450, Hawaii later became a hub for immigrant laborers after large agricultural growth primarily in the form of pineapple and coconut plantations. Workers came from Japan, China, Korea, the Philippines, Puerto Rico, and Portugal, and with them came their own cooking techniques and traditions. From this cultural melting pot arose the vibrant cuisine unique to the Hawaiian Islands. 

Hawaiian Poke

Source: Contemplate Sweets

Hawaiian Poke: Bold flavors from the sea

Poke (rhymes with okay) is a traditional Hawaiian dish that has been around in some form since before Westerners arrived at the islands. The name although not used until later in the 1900’s, means “to slice,” or “to cut,” and refers to the chunks of meat or fish that were seasoned with sea salt and seaweed. Today, poke typically consists of chopped raw salmon or tuna marinated in soy sauce and sesame oil mixed with onion, you’ll find countless versions using different types of fish, sauces, and add-ins.

Kalua Pork

Source: Polynesian Cultural Center

Kalua Pork: A classic Laua favorite

Kalua Pork is one of the oldest, most traditional Hawaiian recipes and it’s not an easy affair! A wood fire is set inside a large in-ground oven, called an imu, before lava rock is added and left to heat for hours. These rocks are then spread out and covered with tropical leaves. A whole pig is then placed atop the leaves with vegetables such as taro and breadfruit, then covered with more leaves so that the pig and vegetables steam. The pit is then covered with dirt, and the pig is left to steam for hours. The result? A succulent, tender and smoky dish that is uniquely and undeniably Hawaiian. Kalua Pork is worth the effort, and you’ll find this staple at just about any luau or Hawaiian barbecue.

Spam Musubi

Source: Spam Brand

Spam Musubi: Hawaii’s ubiquitous protein with a Japanese flair

Spam Musubi is a perfect example of the blending of cultures that makes Hawaiian cuisine so delicious. After the bombing of Pearl Harbor, as the U.S. entered WWII, there was a large U.S. military presence in Hawaii. This meant that a whole lot of food rations were shipped to the islands, enter Spam! As the war neared its end, the military’s stock of Spam was no longer needed, and the surplus made its way to civilian hands. Thus, Hawaiians love affair with the canned meat began. Spam was adapted into existing recipes by many, including the considerable local Japanese population and from the Japanese snack, onigiri, a new Hawaiian staple was born.  Onigiri is a simple snack made with rice wrapped in nori (dried seaweed) and topped with furikake (a Japanese seasoning blend). Add Spam and you get Spam Musubi, which to this day is one of Hawaii’s favorite snacks!

Huli Huli Chicken

Source: Food is a four-letter word

Huli Huli Chicken: A Modern Hawaiian Clasic

Huli Huli Chicken was first created in 1955 by Portuguese American businessman Ernest Morgado, co-founder of the Pacific Poultry Company. Morgado was meeting with local farmers when he first barbecued what would come to be known as Huli Huli Chicken. He barbecued the chicken between two grills and glazed it with his mother’s secret teriyaki recipe while turning the chicken over repeatedly. Every time the chicken was to be turned, the farmers would shout “huli,” the Hawaiian word for “turn.” The dish was a hit with the crowd and just like that, a new Hawaiian classic was created. This Hawaiian chicken recipe has become so popular that today it’s a staple in many local restaurants, mini-marts and roadside stalls.

EatFlavorly’s Huli Huli Chicken

While Morgado never divulged the recipe for his original Huli Huli chicken, over the years many have recreated its sticky, sweet, and tangy taste. EatFlavorly’s own version starts with chicken thigh marinated in soy sauce, brown sugar, ketchup and fresh ginger, grilled to juicy perfection. We serve our Huli Huli Chicken with island-inspired fried rice, containing pineapple chunks and macadamia nuts, with a mix of garlicky bok choy and red chard. 

We can’t send you on a trip to Hawaii, but we can bring the delicious island flavors to you! Get our Huli Huli Chicken (and so many other delectable dishes) delivered right to your door and send your tastebuds on a journey! Check it out here!












Lo and Behold! Our Lowdown on Lo Mein

EatFlavorly Gourmet Frozen Meals - Beef Lo Mein

Lo Mein and Chow Mein. Could you tell the difference between the two if asked? Could it be the noodles or is it the other ingredients? Or, maybe it’s the way it is prepared…

You might have to do a taste test for yourself through our on subscription meal service that delivers straight to your door. But first, a bit of history on these beloved dishes.

Pages: 1 2

French Salad Niçoise. – Global Flavors Recipe Cards

Following my last blog I wanted to share a salad that embodies the essence of the Mediterranean diet: Salad Niçoise. This is the most famous of all French salads. Its name comes from the city of Nice, on the Côte d’Azur in Provence, France. This French recipe employs tuna, green beans, hard boiled eggs, tomatoes, onion, capers, and potatoes.  Essentially it is similar to our American Cobb salad except for fish, beans and potatoes instead of chicken, bacon and avocado.

Continue reading

What is The Mediterranean Diet?

This month we have introduced a hint of summer with our Mediterranean Roasted Chicken. You may have heard of ‘The Mediterranean Diet’ but what is it? The Mediterranean diet is a way of eating based on the traditional cuisine of countries bordering the Mediterranean Sea. While there is no single definition of the Mediterranean diet, it is typically high in vegetables, fruits, whole grains, beans, nut and seeds, and olive oil. How come it has become so popular and what are its benefits?

Continue reading

Hong Kong Lamb with Green Onions – Global Flavors Recipe Cards

I was flicking through one of my favorite Asian cookbooks the other day and came across a recipe I hadn’t tried before – Hong Kong Lamb with Green Onions Cong Bao Yang Roll.  It is a recipe from Madhur Jaffrey’s Far Eastern Cookery.  Seeing that I wrote a recent blog about why Americans should eat more lamb, I decided to try it this evening and it was so good that I wanted to share.

Continue reading

Can only the pure in heart make a good soup?

“Only the pure in heart can make a good soup” according to famous composer Ludwig Van Beethoven.  As outlandish as this statement appears at first sight, maybe there’s a grain of truth.  Because I think what he was trying to say is that anyone can make a good soup if they try hard enough.  A good soup doesn’t depend on precise measurement and exact timings.  It just needs a large pot, a handful of ingredients and a little devotion to the cause.

Continue reading

Corned Beef and Cabbage – Global Flavors Recipe Cards

corned beef and cabbage

Corned beef and cabbage has become known as the traditional St. Patrick’s Day meal, at least on the American side of the Atlantic. Like many aspects of St. Patrick’s Day, the dish came about when Irish-Americans transformed and reinterpreted a tradition imported from the Emerald Isle. According to the Smithsonian, more Irish people ate bacon as a traditional meal than beef, partly because cows were considered symbols of wealth in Gaelic Ireland and were not usually killed for their meat. 

Continue reading

British Sausage and Lentil Casserole – Global Flavors Recipe Cards

sausage and lentil casserole

This weekend we are expecting some of the coldest weather in Houston since 1989.  When temperatures drop, the fire is lit in our house and the blankets come out.  So do winter casseroles.  What is a ‘casserole’?  There is little difference between a casserole and a stew. A purist would say that a casserole goes in the oven, heating the dish from all directions, while a stew goes on the stovetop and is heated from the bottom. Another point of difference is a casserole is the name of the pot used for cooking.  One of my favorite casseroles is a hearty sausage and lentil version, simmered with chopped tomatoes and flavored with garlic and rosemary.

Continue reading

Healthy No-Cook Meals – Essential Nutrition During a Power Outage

healthy no-cook meals

I have been one of the lucky few.  However, not so much for others this week finding themselves without power, water and safe drinking water in perishingly cold weather for several days.  Eating becomes a survival imperative rather than a culinary experience under such testing circumstances.  Shopping for food – whether it involves selecting ingredients or dining out – is a factor of what you can find rather than what you set out to get.  And what you cook is limited to what’s in the pantry and what you manage to lay your hands on in the grocery store.  Even with the experience and lessons learned from seasonal hurricanes I don’t think any of us anticipated how challenging this week would be.  But with the benefit of hindsight here are some healthy no-cook meals I may try to plan in advance next time.

Continue reading

Char Siu – South East Asia’s Answer to Barbecue Pork

Barbecue Pork

Any Texas pit master will tell you that there isn’t one single style of Texas barbecue. Texans from all over the state have their own distinctive preferences, from the dry rub variety of central Texas to the sweet, tomato based marinades of the east. But barbecue isn’t unique to Texas, nor even to the US in general. Asia has its own special version of this well loved global flavor: Introducing Char Siu.

Pages: 1 2