Sky's 4!

Happy Birthday, Sky!

Tito Carlo will make it to your party after all.  ☺

Chocolate-Caramel Fleur de Sel Macarons

Hawaii Five-O

Weekender's Waikiki Top 5 Picks:

#5:  Unfortunately, only the side dishes from Wolfgang's made it to our list.  Josh said they probably didn't have a good pantry cook (who poorly made the steak tartare and ahi nicoise).

#4: Hiroshi's Onaga Sous Vide

#3: Hiroshi's Foie Gras Sushi.  They were good but couldn't swallow the guilt from eating the liver of a duck that was force-fed with corn.  Couldn't admit I'm part of the prey-predator system.

#2:  Nobu's Scallops and Uni.  They just melt in your mouth.

#1:  Nobu's Kobe Beef.  I personally do not understand Japanese's culture when it comes to whale/dolphin-hunting.  At least they treat their cattle better.

Something Blue

Who says you can't serve anything that's blue?

A San Diego couple celebrated their 30-guest Kauai wedding with macaron favors.

Have a nice Labor Day!

Mango Cupcakes

Finally got a chance to post this---the perfect way to end the mango season.

Mango Cupcakes 

with mango ganache filling 

topped with mango cream cheese frosting

& glazed dried mango garnish

☺

Honolulu Magazine's Cheap Eats

Honolulu Magazine features Verde Restaurant in its August issue's "30 Meals under $30". 

Verde's first (& humbling) appearance in a national publication.

Dark Chocolate Cake w/ Caramel Fleur de Sel

I'm not necessarily a chocoholic but I'm definitely a sugarholic. Caramel is 100% sugar and one dose is a guaranteed sugar rush. Salted caramel, on the other hand, is the ultimate haven for the sweet tooth (in my opinion, at least). The salt brings out the caramelized flavor of the sugar. It completes the taste of the caramel's minimalist recipe.

Fleur de Sel literally means "flower of salt" in French. It's less salty and has a nice, grainy texture.


Just to compare (or to educate myself), I also bought Alaea Hawaiian Sea Salt. Hawaii, with its young soil, is rich in Iron which provides the salt's reddish tint. I decided it's too salty, almost like an iodized salt.  Like literally swallowing the Pacific Ocean.


I took our Kosher salt from the pantry and made another batch of caramel with it. I like this best for the caramel. Its mild taste perfectly enhanced the flavor of the caramel without making it too sweet. And guess what, it's also the cheapest salt amongst the three.

Cheaper by the Dozen

Gayle, a friend who owns Kauai Kayak Tour, ordered 5 dozen of macarons to gift the local hotels' concierge for sending them great business.