Fun Vibe, Delicious Food at Pineapples in Hilo

Sometimes, it’s fun to go somewhere with a  peppy vibe and an upbeat atmosphere.  It’s a bonus if the venue has great food and a nice bar, too.  Such is the case with Pineapples in downtown Hilo.

Conveniently located just one block up from the Hilo Farmer’s Market on the corner of Mamo and Keawe Streets, Pineapples is always bustling.  It is housed in a remodeled building, charmingly adorned with… pineapples.

I love the fact that it is open-air—but Hilo being Hilo, it’s a good thing that it’s covered.  Even on a rainy day, it has a casual, easygoing ambiance.

Having eaten there several times for  lunch, dinner and pūpū, I’ll tell you about some favorites.

Sometimes, I just order a pūpū and a drink. I find their appetizers are a good size, such as the Nui Nachos ($11) or the Crispy Spring Rolls ($10).

My husband likes their Island-Style Tacos with fresh catch ($14).

If you haven’t tried a hamburger with grilled pineapple, now’s the time! Pineapples’ chefs serve theirs ($14) with ham, two cheeses and a teri glaze.  You won’t leave hungry.

Service, at each of my visits has been attentive, helpful and efficient. There is a daily specials board worth checking.

There are local beers, as well as imports; there is also a good wine list and a full bar.

Delicious recipes from Sicily by Ursula Ferrigno

Aubergine and pomegranate salad
                   

This dish comes from a family friend called Salvatore Veltini. He hails from Ragusa, which is on the southern tip of the island and was a Norman stronghold that became a fief of the Cabrera dynasty. The recipe is so simple and utterly delicious. I am a stickler for salting aubergines – it’s a family thing. It also means that the aubergine will fry better, absorb less oil and have a superior flavour.

Serves: 4

2 medium aubergines, cut lengthways into ½cm (¼in)-thick slices

Sea salt and freshly ground black pepper

3 tbsps olive oil

Grated zest and freshly squeezed juice of 2 unwaxed lemons

2 garlic cloves, peeled and finely chopped

1½ tbsps white-wine vinegar

1½ tbsps good-quality extra-virgin olive oil

A handful of mint, roughly chopped

A handful of flat-leaf parsley, roughly chopped

Seeds of 1 pomegranate

100g (3½oz) pecorino cheese, soft or firm

Sprinkle the aubergine slices with salt then weigh down and leave for 15 minutes. Remove and pat dry with paper towels.

Heat the olive oil in a large, heavy frying pan and fry the aubergines. Choose a ridged pan if you can, as the aubergines look far more attractive cooked this way.

Mix the lemon zest and juice, garlic, vinegar and good-quality oil. Mix this dressing with the aubergines then scatter with chopped herbs, pomegranate seeds and pecorino. If using soft pecorino, place it in dollops. If firm, scatter shavings.

The Pot Bistro is a revelation as delicious food

Well known in Cardiff for its homely breakfasts at their Crwys Road location – The Pot has now expanded its portfolio and opened its Bistro about half a mile away on Whitchurch Road.

And my, it’s certainly upped its game – I’ll say right here, the food was outstanding. There’s no other way to put it.
       

Just from the exterior The Pot Bistro stands out from the crowd, whitewashed front, with tall windows, it’s immediately inviting – and the interior, a splash of French flavour in a markedly more roomy dining space than that of its sister location.

We took a table in the corner at the window and immediately felt like we were in a French village far away from the hustle and bustle of Cardiff.

First off we ordered some wine, an Argentinian Malbec – Finca Los Prados (£5.50 for a large glass each) – and instantly congratulated ourselves on our choice, and the description of it on the list. Just as described it was smooth, fresh, fruity and went down far too easily.

When we got over being distracted by the wine list we promptly ordered starters, opting for a charcuterie board (£12.95) to share.

There was plenty of meat, salami, prosciutto, and a country terrine to boot, all complimented with a smattering of Roule cheese, buttery olives, gherkins and fresh, crusty bread – the type that you’d eat all day if it was there.

An ample starter for two and tasty – but I couldn’t help but kick myself over not choosing the French onion soup, which I nosed at on the next table and it looked brilliant.

Donal Skehan tips for the perfect Christmas party mix

You can't beat a good sausage roll at Christmas and ones which are homemade really steal the show. This recipe makes sausage rolls which are full of flavour thanks to lots of fresh herbs, wholegrain mustard and a touch of sweetness from honey and cranberries. They can be prepared in advance and only cooked off when you need them.

Cranberry Sausage Rolls

Makes 24

Ingredients

1 tbsp honey

1 tbsp Dijon mustard

400g sausage meat

1 tbsp chopped flat leaf parsley

1 tbsp chopped sage

1 tbsp chopped rosemary

50g breadcrumbs

1 tbsp wholegrain mustard

75g dried cranberries

3 slices smoked streaky bacon, cut into thin slices

Pinch of salt and pepper

375g of puff pastry

1 egg, beaten to brush on top

25g sesame seeds, to sprinkle on top

Method

Mix the tablespoons of honey and Dijon mustard together and put aside. Mix the sausage meat, herbs, breadcrumbs, wholegrain mustard, cranberries, bacon and the salt and pepper in a bowl. Divide the mixture in two. Wrap the meat mixture in clingfilm and roll it out to the length of the pastry. Repeat with the second batch of meat.

Place the rolls in the fridge and leave it for about an hour to firm up.

Preheat the oven to 220°C. Roll out the pastry and cut it in half lengthways. Brush the pastry sheets with the honey and mustard mix. Take the meat out of the fridge, remove the clingfilm and place the sausage meat in the middle of the pastry sheets, roll the pastry and brush the edge with water to seal.

Brush the top of the sausage rolls with the beaten egg and sprinkle with sesame seeds. Cut the rolls into thumb-size pieces, place them on a baking tray lined with parchment paper and cook for 20-25 minutes until golden brown.

Orange & Ginger Christmas Punch

This festive punch is fresh, citrusy and an alternative option for those who aren't partial to mulled wine. A light and refreshing cocktail, perfect for pre-dinner drinks or served instead of wine if your guests are that way inclined.

Serves 4-6

Ingredients

200ml rum

50ml pomegranate syrup

3 cinnamon sticks

5 star anise

5 cloves

250ml orange juice

250ml pomegranate juice

1 litre ginger beer

Crushed ice, to serve

1 orange, slices to serve

1 pomegranate, seeds to serve

Method

In a mixing jug, combine the rum, pomegranate syrup, cinnamon, star anise and cloves. Leave to infuse for 1 hour.

Add in crushed ice and pour over the orange juice, pomegranate juice and ginger beer.

Garnish glasses with crushed ice, orange slices and pomegranate seeds.

Julbord at The Pepper pot Café

The Pepper Pot Café is hosting its first festive feast, a Swedish Julbord on December 9, as part of the One Table series. The six-course meal will consist of Scandinavian flavours and classic Swedish favourites all mixed with some new Pepper Pot creations. Dishes like pickled herring and gravadlax will be served up in the beautiful setting of Powerscourt Townhouse, Dublin.

Sheridans Guide To Cheese

Whether your knowledge of cheese ends at cheddar on toast or you are a fully fledged connoisseur, brothers Kevin & Seamus Sheridan's guide to cheese is well worth a read. Using their 20 years of cheesemongering knowledge, they share insights into wine parings, tasting notes and of course lots of cheesey recipes.

Donal Skehan's sweet and sticky ribs

I don't know about you, but my absolute favourite thing about summer barbecues is the ribs. Sweet and sticky tender meat, slow roasted and then finished off over hot coals is my idea of heaven. These ribs are covered in my go-to barbecue sauce which I make again and again throughout the summer.

Serves 6

You will need

For the ribs:

3kg pork baby back ribs

2 onions, peeled and sliced in half

1 bulb of garlic, unpeeled and top sliced off

Pinch of sea salt

For the barbecue sauce:

60g demerara sugar

4 tbsp dark soy sauce

4 tbsp tomato ketchup

4 tbsp honey

4 garlic cloves, peeled and finely chopped

1 tbsp dried English mustard

2 tsp Tabasco sauce

Method

Cut the strips of ribs into manageable pieces with about 3-4 ribs to each piece and place in a large saucepan with the onions, garlic, a generous pinch of salt and enough cold water to cover. Bring to the boil then reduce the heat and simmer gently for 1-1ƒ hours or until the meat is tender.

Preheat the oven to 200°C or light the barbecue. Whisk all the ingredients for the barbecue sauce together in a saucepan. Bring to the boil over a high heat, then reduce the heat and simmer for about five minutes until you have a thick sauce.

Remove the ribs from the pan and discard the water, onion and garlic. Place the ribs in a large baking dish or roasting tin and coat with half the barbecue sauce. Place in the oven to cook for 20 minutes or place on the barbecue for 5 minutes on each side. Serve with the rest of the barbecue sauce and a lot of paper napkins!

BBQ Corn

One of my all-time favourite barbecue sides is this easy grilled corn. When you’re cooking your meat, place a few ears of corn around the edge and grill for 15-20 minutes. Once cooked, slather with homemade herb butter with garlic, parsley, salt and pepper. If you can get your hands on fresh corn with the husks still on, it’s well worth the effort.

Thirst quencher

Keeping everybody fed and watered at a barbecue can be a nightmare, so I was delighted when I picked up a handy Kilner jar drinks dispenser. It holds five litres of your favourite summer drinks and looks fantastic filled with ice and citrus slices. The best bit… your guests can serve themselves and you can enjoy the party.

Grill-Seeker

A man who knows a lot about barbecues is Mr Christian Stevenson, aka DJ BBQ. Christian is part of Jamie Oliver’s FoodTube channel and is well known for his grilling talents. All of his nuggets of barbecue gold have been gathered up by FoodTube and published in a handy little book along with his (and Jamie’s) favourite barbecue recipes, so it’s well worth picking up. This will become your barbecue bible!