The Mad Hawaiian

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     I know I've mentioned it before, but I have a brother-in-law who is from Hawaii.  He's a foodie like me, and someone who appreciates spending time making things right.  He's the one who taught me about regrowing green onions after you cut them, and he never fails to provide me with some interesting culinary tidbit during potlucks and family dinners.

     One of the things that surprised me was that his recipes and dishes are often very complicated.  I had a different vision of Hawaiian cooks in my head.  I picture Hawaii, a place I've never been but would sell my son to go visit (seriously....he's a hard worker and doesn't care if his clothes are clean, and although he eats a lot, I'm still fairly sure he'd be a good investment), as a land of plenty.  A nirvana filled with fresh fruits and vegetables and seafood available all year long and not trucked more than a few miles before it lands on your plate.  In short, California without the smog and the Schwarzeneggers.

     I assumed, incorrectly, evidently, that Hawaiian cooks would be about uncomplicated preparations highlighting the beauty of their ingredients.  Simple dishes of seafood lightly cooked, fresh salads delicately dressed, and fruit artfully cut and arranged on pristine china.  My brother-in-law makes great food, but it always seems as if there is a lot involved.  He takes hours to prepare his dishes, and although some of that is due to the fact that he's easily distracted by one of the many projects he always has germinating in his kitchen (not all of them are culinary, that's all I'm going to say), a lot of it is because there are so many ingredients and details to attend to.

     One of the only recipes he would reveal to me is a delicious side dish of sautéed cabbage and onions.  Maybe he figured that us 'continental' types couldn't pull off his elaborate preparations, and decided to let me have something I could handle.  Whatever.  This is easy and delicious....cabbage and onions with a little bit of salt and pepper, sautéed in a mixture of olive oil and butter.  You can do all butter if your waistline allows it, or all olive oil if you want to be healthier, but I go for a mix for the best of both worlds.  This is a dish I make often, and I even use it as a substitute for pasta or rice and serve it with another vegetable.  I love things like that!

     So, that's it.  His one and only simple preparation, and I've stolen it.  And published it, too!  Maybe that's why he's so secretive about all the things he puts into his pots.  Oh, well.  He can keep the ones that are over-complicated and too involved to be practical.  I prefer to take it easy on myself, and to go with simple things I know will turn out well.  Why go for difficult when you can wow 'em with simple?