A Maui Morning Breakfast

On family trips to Maui as a kid, one of the things I always looked the most forward to was macadamia nut pancakes with coconut syrup. Now I visit the islands with my own kids, and one of the things they look most forward to is my King’s Hawaiian Bread french toast with coconut syrup and Portuguese sausage (another staple of the Hawaiian diet). Served with a big cup on Kona or Kauai coffee and a pile of fresh tropical fruit, there’s no better way to start the day.

King’s Hawaiian Bread French toast with macadamia nuts, coconut syrup and Portuguese sausage

There is a certain let down to eating Hawaiian food on the Mainland. My famous Ono island ribs, for example, just don’t taste quite the same without the plumeria-scented trade winds, crashing waves and gently shh-shing palm trees. More

Ono Island Ribs, Brah

Disregard any statements I’m made in the past about the World’s Best Ribs. These bad boys are ‘ono! (That’s “the best” in Hawaiian.)

I’ve spent a lot of time in the Hawaiian islands. It’s convenient to the West Coast, and my family has a condominium on Maui. And when we’re there, I like to cook.

If you’ve not cooked in the Hawaiian Islands, you’re missing out. Even the most proletarian vegetables — onions and potatoes, for example — become infused with a tropical sweetness when grown in the volcanic soils of the islands. More

Next Newer Entries