A Hawaiian Thanksgiving

Our turkey roast and pork shoulder butt were cooked in a Hawaiian imu (pronounced ee-moo). Kailua High School hosts an athletic booster club fundraiser. They invite the public to purchase a $15 ticket to cook meat in the imu. They only sell 350 tickets, and we got one!

An imu is an outdoor underground traditional Hawaiian oven. This is how pigs, fish, and other meat are cooked for luaus. The meats are cooked under heated rocks. Steam is created by the vegetation placed in the imu, from ti leaves, coconut palms, and banana leaves.

The high school asked that we bring our meats in an aluminum tin, not to exceed 25 pounds. We prepared a turkey roast and a pork shoulder butt. Pork shoulder butt is traditional Hawaiian luau food. Hubs plucked ti leaves from a ti tree in our yard.

I called my neighbor and asked if she had any sea salt. She generously shared something so much better. For many years her husband's family has collected sea salt from rocks along the beaches. Think unprocessed, completely organic, straight from the sea. The salt was fine and crumbly, not dry and grainy. We placed the pork shoulder butt in foil, and rubbed it with salt and patted it with butter.
Next we wrapped the pork in ti leaves and closed it in foil.

I hacked some small apple banana leaves from a young banana tree in our yard.


We salted, buttered, and wrapped the turkey roast in banana leaves. We could have wrapped a whole turkey. Instead we prepared two types of meats.
We added four large sweet potatoes in our aluminum tray and we wrapped the whole package in foil for drop off.

Since Kailua is on the other side of the island, on the Windward side, Hubs, Son1, and Uncle T delivered the tray after their fishing adventure. They rented a Boston whaler, bought squid for bait, and grabbed some fishing poles. They only caught some love and family time.
They hurried from the Kaneohe Bay marina to drop off our tray. The drop off time was only 90 minutes long. They waited in a line, and high school students walked up to the car, took our tray, metal tagged it, and handed the Farmer men a claim number. Hubs, being the big fan of The Farmer Files that he is, asked the student to take some pictures of the imu for the rest of us. This is the bottom layer of the imu. The meats are placed on top, and then covered for steaming.
The next morning, Hubs cooked Thanksgiving pancakes before heading out to pick up the Thanksgiving meal. Pilgrim Farmer joined us.

Hubs, Uncle T, and the boys drove to the Windward side to collect our tray after breakfast. They drove all the way home, dropped off the tray, and trekked to the airport to pick up Grandma T. Finally, we unwrapped our meats and potatoes, and served Thanksgiving dinner. I unwrapped the meats, and they literally fell limp, juicy, salted, and mouthwatering to the tray.
These are the wrapped meats just before dinner.
While I was finishing the side dishes, Walking Bear and Grandma T started growling at one another. Better at one another than the cook. Well, we plumb stuffed ourselves til we couldn't breathe. If we ever move back to Hawaii we are cooking our dinner in the imu again. This was the first time we bought an imu ticket.

We took a family walk and enjoyed the Hawaiin trade winds before dessert. This was the first time Hubby's immediate family was together for a holiday in six years. We missed Aunt M but the boys couldn't get enough of Uncle T. We are thankful this year to be together for Thanksgiving.

Ono in Hawaii

Ono is our way of saying something is delicious here. If it is onolicious, it means it is super delicious, in a local kind of way. Here is a little bit of this week's ono at our house.

My neighbor is on the state's professional competitive skin diving team. He shares fish with us every now and then. This time he brought us what is known in Hawaii as Ulua. Since the fish was under twelve pounds it is called Papio even though it is the same fish. If it is over that then it is called Ulua. The Ulua fish is the most sought after shore catch.The fish has white fillets. Hubby breaded it here for us and it was definitely onolicious!
Hubby brought home a special treat for Son1. An island favorite with the kids is Choco Boy. It is actually a Korean snack in the shape of a mushroom, like Choco Boy. The stem is made of a shortbread cookie and the mushroom cap is made of chocolate.

Wishing for Fishing

Hubby picked up some brand spanking nice new fishing poles, tackle box, and gear at a yard sale. Ooohh Son1 thought these were the coolest. He begged to go fishing. Incidentally, he had been fighting naps, too. No, he is not outgrowing naps. He still naps for two and three hour stretches. When he doesn't nap he is a totally different child, one I can't recognize and care not to blog about. We told him if he napped for three days in a row, we would take him fishing. Sure enough, he napped three days in a row for two to three hours at a time. He was motivated! He knew when he woke up from his third nap it was time to go fishing! We packed up the kids, some snacks, and the gear, and headed for the fishing dock.We pulled into the dock around sunset. Every Hawaiian sunset is a winner. I held my breath for a few seconds, and marveled in the beauty. Son1 loves sunsets, too.

Read the top sign. Did we really want to catch anything?

We unloaded the snacks and set everyone up. Not one Farmer caught a fish. We did watch the folks next to us reel in a handful, and watched a puffer fish break their line. I wonder if they had better luck because they had better bait. Maybe these fish really just don't go for cheeseburger bait.

Fishing on Christmas Eve

Hubby and a group of guys from church went fishing on Christmas Eve. They arrived at the docks at 5:15am to hit the deep seas. After sunrise they had a view of Diamond Head in the distance.Hubby is fishing with Captain Sonny of Aikane Fishing. This is a 40 foot boat. It is the only deep sea fishing company on the island that allows you to keep what you catch. The boat was rocking and rolling on 4 to 5 foot seas. It was pretty rough. Almost the entire group of guys got sick overboard on multiple occasions. When they weren't fishing Captain Sonny suggested that they lay horizontal to feel better. Hubby was super queasy but was one of the only to not throw up. He decided not to touch any of the food he brought, so he was starving when he got home.

One of their catches was a twenty pound Mahimahi.

Captain Sonny raised the yellowfin tuna and mahimahi flags to symbolize what was caught.

Six yellowfin tuna and a mahimahi.

At the dock Captain Sonny filleted the fish for the guys. He also cut up some yellowfin and gave the guys some sashimi. Sashimi is the name for yellowfin tuna (also known as ahi) when it is served raw. Captain Sonny also gave the guys some ono (delicious in Hawaiian) secret recipes.

Hubby had a good time. He plans to go again, perhaps later in 2008 when the water temperature is more ideal and the fish are more plentiful.

So here I am with my appetizer for Christmas dinner...sashimi. I wasn't too sure about it, initally. But I have learned a lot about eating fresh fish here. It doesn't taste fishy. I don't know how to explain it...but it is like a whole different flavor. Hubby made the yellowfin for me three different ways: breaded, grilled, and raw.