Air-Fried Plantains: An Alternative Dinner Starch

We try to have a balanced meal most nights, which means we have a protein, vegetables, and a starch. When we’re looking for something a little different than the usual rice or potatoes, we lean towards items like yucca or plantains. Last night, I made tostones, which is basically fried plantain. Although, my twist is that I used my beloved air fryer. (If you’ve read any of my other blog posts, you’d know I absolutely adore my air fryer.) If you don’t have an air fryer, don’t fret. You can do all the prep and pop them in the oven, too!

I’m definitely not an expert on plantains, but here’s what I know – Although plantains are technically a fruit, green plantains have less sugar and more starch. Yellow plantains are more ripe, which means they have higher sugar content and can be used in sweet plantain dishes. I had bought my plantains several days ago, so they were a bit more yellow when I got around to using them.

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To prepare the yucca, you’ll need to soften them. I’ve seen some people cut, peel, and boil it. In this case, the microwave is much easier.

  1. Cut off the ends and makes a few slices through the outer skin. The slices will allow the yucca to breath and release some of that steam. If you’ve ever made a “baked” potato in the microwave, it’s the same concept – you need to poke holes in the potato first.
  2. Microwave for at least five minutes. The skin will turn dark. Be careful when handling them because they will be HOT!20180906_19280720180906_193424
  3. Peel the skin off the plantains.
  4. Slice into one-inch chunks.
  5. Use a flat surface (I used a drinking glass) to flatten each chunk. Hint: If the plantain gets stuck to the bottom of the glass, carefully run a knife between the plantain and the glass.20180906_194055
  6. Place a single layer of flattened plantains into the air fryer.
  7. Spray the tops of the plantain and sprinkled with salt, pepper, and chili powder.
  8. Set it to 400 degrees and cook for approximately 10 minutes, flipping halfway through.

Repeat steps 6-8 until all your plantains are cooked.

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Jake loves dipping the tostones in this mayo/ketchup dip. Just mix relatively equal parts of mayo and ketchup to your taste. I like to add a squirt of sriracha and sprinkle pepper on top.

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The main meal we had last night was steak tips. The tostones were the perfect side, along with some air-fried Parmesan green beans.

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Cheers!

Sincerely,
Fu’d

Cooking with Copper

I apologize in advance because the introduction to this post is a little lengthier than my others, but I wanted to walk you through how we got introduced to copper. When Jake and I first met, we were both living in apartments. We had each accumulated pots and pans over time – some of which we inherited from our parents as young college-grads living on our own for the first time. The rest we bought piece-meal over the years as we needed it. When we finally decided to move in together, we were forced to look at our hodge podge inventory of cookware. Certainly not all of it would fit in the kitchen. Plus, we had so many of the same pieces and much of it had been stretched as far as it could go. At the time, we just consolidated and moved on.

Warning: The following is going to seem like I’m getting paid by Gotham Steel to advertise their products, but I am not. I simply use and love their cookware!

For Christmas 2016, Jake’s Grammy Lois (aka: G. Lo) had gifted us several presents, including a large copper baking pan. It had one of those “As Seen on TV” stickers. We graciously accepted her gift and put it away. We decided to give it a whirl a few days later. And from then on, we were hooked. Soon, my birthday in 2017 came around and my brother asked me what I wanted. At the time, I was debating between a new slow cooker and a 2-pack of copper baking sheets. Happily, I received the copper baking sheets.

Gotham Steel Nonstick Copper Cookie Sheet and Jelly Roll Baking Pan 12″ x 17″ – 2 PACK

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Gotham Steel Baking Sheet Set (photo from Amazon)

Fast forward to Thanksgiving. We don’t typically do any Black Friday shopping, but as I perused Amazon that day, we came across a 15-piece Gotham Steel copper cookware set. Ding, ding, ding! We knew that we liked that brand since the few copper cookware items we had were of that same brand. The set was originally almost $160. That day, we snatched it for $109.

Gotham Steel 1752 Ultimate 15 Piece All in One Chef’s Kitchen Set with Non-Stick Ti-Cerama Copper Coating – Includes Skillets Stock Pots, Deep Fry Basket and Shallow Square Pan

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Gotham Steel 15-piece Cookware Set (photo from Amazon)

The Pros

  • This really is non-stick, making it easy to cook and clean
  • The pots and pans (and obviously the baking sheets) can go directly in the oven, up to 500 degrees Fahrenheit
  • The sizes and options are perfect for all types of cooking needs

The Cons

From my perspective, this very short list of negatives are non-issues. 🙂 However, they may be important to some, so here we go:

  • There is the slightest raise in the middle of the pans. This wouldn’t be noticeable, except when Jake tries to make omelettes. He gets frustrated that he can’t cook the egg as a single layer (in preparation for piling on the filling and folding in half). He usually reverts back to one of his old pans. Below is a photo of one of my copper pans straight on. You can see that there is a slightly different color in a circular shape right inside the pan. This is because the lights are reflecting off it differently due to the uneven surface.

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  • This next con probably applies to many types of cookware. I was afraid that the copper would get more easily scratched than other types of pots or pans, so I ended up getting a silicone utensil set. It was inexpensive, but was still an unplanned, added cost. (Secret pro: I had an excuse to get the cutest colorful utensil set and holder.)

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I rarely ever use anything other than copper when cooking these days. Here is an example of a shepherd’s pie (using vegetarian beef) that I cooked in the skillet. I made the mashed yellow/sweet potato separately. Once that was done, I used the pan to cook up the “meat” and vegetables. I then simply layered the mashed potatoes on top and stuck the whole thing right into the oven. I know you can do this with other types of cookware, but this really did work well and there was no stuck on food at the end.

Here’s one more dish using the baking sheets. I love that they are a generous size that I can do one-sheet meals very easily without worrying about the post-dinner cleanup.

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Additionally, we’ve used the fryer basket to make fried chicken for a couple of chicken dishes. We’ve also used the steamer basket to make steamed vegetables. I can’t wait to try it for Chinese pork buns (bao)! I had also mentioned in my Air Fryer post that the air fryer basket is copper and that I use it for almost every meal now. Enough said!


Please let me know through a comment what your favorite cookware consists of!

Sincerely,
Fu’d

Lazy Eggplant Parmesan

I am a savory foods lover. Yes, my statement is very definitive. Put a cake and lasagna in front of me and lasagna gets the “W” every time. And although the end of this summer has been unseasonably hot, I still have fall peaking into my mind. Those two reasons together make for the perfect excuse to start cooking up warm and hearty dishes.

This post is about a lazy weeknight eggplant parmesan dinner. What makes this dish lazy/genius is that the eggplant does NOT have to be breaded and pan fried like it does in most other recipes. It saves infinite amounts of time and effort. And guess what – the difference at the end for an average person like me is practically undetectable. Plus, load it up if you want more substance/flavor or load it down if you want something lighter and healthier.

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I originally found a similar recipe years ago that was meant for the slow cooker. (Unfortunately, I don’t have that recipe, but I found a simple one if you’d like to try it. Click here for the Crock Pot Eggplant Parmesan recipe.)

What I did is simple. I don’t specify exact amounts here because I eye-balled it and used ingredients I had laying around the house. And like I mentioned before, load it up or load it down – use the ingredients to your taste.

Ingredients

  • Eggplant
  • Tomato Sauce
  • Garden Tomatoes
  • Mozzarella Cheese
  • Italian Style Bread Crumbs
  • Olive Oil
  • Dried Seasonings – Basil; Oregano; Salt; Pepper

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Directions (Summary)

  1. Slice an eggplant, season the slices, and pre-cook (if desired)
  2. Layer tomato sauce at the bottom of the baking dish
  3. Add the following layers in this order:
    • Pre-cooked eggplant slices
    • Breadcrumbs
    • Freshly sliced tomatoes
    • Tomato sauce
    • Dried seasonings (to taste)
    • Mozarrella cheese
  4. Repeat steps 3 – 8 at least one more time

Directions (Comments & Photos)

Slice an eggplant, season, and pre-cook

I used one medium-sized eggplant, sliced. I sprayed the slices with a little olive oil and seasoned with salt and pepper. I then popped them into my air fryer for a bit to soften them up. I only did this because I wanted to reduce my overall baking time later. Use more eggplant if you want to create more layers.

If you don’t have an air fryer, consider getting one! I’m a bit biased, as I love mine. (You can read about it here: My Air Fryer: Convection Perfection.) Otherwise, go ahead and bake the slices for a little bit in the oven. If you want to skip the pre-cooking all together, try slicing the eggplant thinner and bake the assembled product a little longer.

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Layer some tomato sauce

I blended some canned San Marzano tomatoes last week to make a margherita pizza and  froze a cup of the leftovers. I defrosted it to use as the sauce in this dish. I recommend you use more sauce than I did. Canned pasta sauce or jarred sauce would work just fine.

I used a 9″ x 13″ glass baking dish. Spray your baking dish first and then layer a little bit of the sauce at the bottom. This probably isn’t necessary, but I always like to put a little coating first.

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Add the rest of the layers and repeat

The rest of the steps from here on are easy peasy.

Layer the pre-cooked eggplant slices so the bottom of the dish is covered. Some overlap  of the slices is OK.

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Then, sprinkle some breadcrumbs. Use as much as you like, but I recommend enough to just barely cover the eggplant slices. I went light on the breacrumbs, as you can see from the photo. Use a little more for more flavor.

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Place some tomato slices over the top. This is a completely optional step. Most eggplant parm recipes don’t use tomato slices like this, but I was given some fresh garden tomatoes. Not only did I think it was a good opportunity to use them up, but I also wanted to counteract the fact that I didn’t have a lot of tomato sauce.

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Pour some of the tomato sauce, making sure to cover any of the areas or cracks that the tomato slices don’t cover. Sprinkle some of the dried seasonings over the tomatoes and sauce. If you have fresh basil, use it! I didn’t have any on hand, so I just used what I have in the spice cabinet.

Spread some mozzarella cheese. I recommend using shredded mozzarella so you can get more even distribution. I had pre-sliced mozzarella in the fridge from last weekend’s pizza, so I tore pieces and evenly distributed. This inadvertently helped me keep the dish light because I didn’t have copious amounts of cheese to saturate throughout.

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Lastly, repeat all those layers at least one more time. If you have more ingredients or want to make it thicker, repeat a third time. Note: I have extra seasonings at the very top because I actually forgot to add seasonings on my second sauce layer and decided to add them after the fact. (See? That’s how flexible this recipe is!)

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I covered my dish with tin foil and baked at 375 degrees for about 30 minutes. I took the foil off and increased the temperature to 425 degrees so that I could get some of the golden brown color on the cheese. This will probably take 5-8 minutes or so, but keep an eye on it. You can even choose to broil at the end instead.

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The photo (below) of the eggplant served in the dish is actually 2 servings piled on top of each other. Since my assembled eggplant parm was 2 layers high, the total served portion is 4 layers.

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We had leftovers with just the two of us, so I actually used them for dinner tonight. I paired it with the leftover quinoa salad from Labor Day, and served some air-fried kale on the side. Can’t forget that drizzle of sriracha. Mmm. My favorite!

Good luck!

Sincerely,
Fu’d

Labor Day Meat Sweats

One Last Cookout –

Happy Labor Day! This holiday in the U.S. is often seen as the last weekend of summer – people begin to close their pools for the season, kids get ready to go back to school, and families and friends have one last big cookout. One of Jake’s many hobbies is smoking meat. For this Labor Day weekend, he decided to cook up some of his ol’ faithful recipes and try some new ones. He made a smoked haddock dip, smoked ribs, and a smoked beef chuck.

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See? Even the pups couldn’t resist waiting by the smoker for the scrumptious food!


Smoked Haddock Dip

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Easter 2017 – Jake’s Smoked Salmon (right)

Last Easter, Jake had tried his very first smoked fish (salmon). We had his family over that day and we conducted our own little research test. We put out store-bought cold-smoked salmon and Jake’s smoked salmon. Jake’s salmon won by a landslide.

Last weekend, Jake had ventured out on a day of fishing with his friend. He came back with a few pounds of fresh haddock. Here was the perfect opportunity to make another smoked fish. He let the haddock fillets sit in a homemade brine overnight. The brine was seasoned as if he were going to use it for a baked haddock (sans the Ritz cracker).

Next day, he smoked the fish for a few hours, regularly basting it with butter and lemon. After a taste test, Jake decided last minute to make a smoked haddock dip. The dip ingredients included cream cheese, sour cream, cayenne, pepper, and green onion. It was absolutely delicious and balanced the perfect amount of smokiness with that classic creamy dip taste.


Smoked Ribs

Jake has made smoked ribs a handful of times now. This time, he decided on two different batches:

  1. A homemade Memphis dry rub
  2. Aloha Spice Company’s Organic Aloha Chicken & Pork rub

There are a couple schools of thought on how ribs should be. Some love it fall-off-the-bone and others (Jake) like it with a little resistance and structure. As for me? As long as it’s good, I’ll eat it! Close to when the ribs are done, Jake likes to brush a bit of BBQ sauce on top. These were great and I can definitely tell he’s begun to perfect his rib smoking! Tangy outside with a little bit of that crust; tender on the inside.

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Smoked Beef Chuck

We stopped by BJ’s Wholesale Club on the way home the other day and picked up a 3 lb beef chuck. We really like the meat they have there and they were nice enough to cut us the size chuck we wanted. In fact, we had gotten the ribs there, as well. The beef chuck was simply seasoned with salt, pepper, brown sugar, and a basting mixture to keep the chuck moist while cooking. Jake has an extra secret technique with his chucks that he won’t allow me to disclose! I’ll try to sneak it into one of my future posts. 😉

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20180902_165806The chuck is one of my favorite thing that Jake smokes. (My absolute favorite is his smoked citrus turkey breast.) Look at those smoke rings on the slices. So good!


We invited our friends, Rob and Lindsay, over to enjoy the meal with us. We whipped up a couple of sides, including a quinoa salad and pasta salad. Lindsay brought homemade lavender lemon squares and her fail-safe brownies for dessert.

(Side note – Every once in a while, Lindsay and I plan out full cooking days where we try out a bunch of new recipes. I can’t wait until our next one so I can post the mouth-watering photos.)

We ended the night with some drinks and conversation around the fire pit. It was a wonderful day and I hope you enjoy your weekend, as well.

Sincerely,
Fu’d

My Air Fryer: Convection Perfection

As Seen On TV –

A few months ago, I decided to purchase an air fryer. Up until then, it was only one of those “as seen on TV” gags. I was sure no one had any use for it in real life. However, my husband, Jake, and I really wanted to start eating healthier. We tried all sorts of things. We counted calories, did intermittent fasting, cut down on meat, etc.

The air fryer was another one of those “things” on the list. It started to look appealing because advertisements showed fried foods that didn’t require the typical unhealthy amounts of oil and fat. As it crossed my mind with increased frequency, I started to notice the weekly Bed Bath & Beyond coupons I usually ignore in my e-mail. Out of curiosity, I clicked on the link and searched for air fryers. I found one that had a decent number of positive reviews. Plus, I could use the extra 20% off coupon. I decided to go for it. I didn’t know if it was something I was going to like or use a lot, so I didn’t want to invest a lot of money. I ended up paying $76.49 for the Gourmia® Fryista 5-Quart Air Fryer in Black/Stainless Steel from Bed Bath & Beyond. I think this model may be a bit older and not sold anymore.

A breakdown of my costs:

Air Fryer……..$71.99 (after 20% coupon)
Shipping………..Free
Sales Tax………$4.50
TOTAL………..$76.49

 

 


What To Cook?

This is the best purchase I have made in a long time. I use my air fryer as often as possible (sometimes every night of the week). Now I wish that I had bought a nicer one with a digital display! I seldom use it to actually fry foods. I use it more so as an easy way to bake, sautée, and pan fry. Here are just a few of the foods we have cooked so far in our air fryer. The photos below include chicken wings, mini frittata cups, bacon, french fries, coconut shrimp, fried rice, tofu, and sweet peppers.

(By the way, bacon coming out of the air fryer tastes so much better than when it sits in its own grease on the stove. It is also much easier than trying to balance a baking sheet full of grease while taking it out of the oven.)

 

 

We’ve also tried jalapeño poppers, steak, bacon mac and cheese balls, and bacon wrapped scallops. Some other foods that I cook in the air fryer regularly are fish, kale, green beans, mushrooms, onions, and chicken. In fact, below is a simple weeknight dish I made. It has sweet peppers and onions cooked in the air fryer, as well as haddock with blackening seasoning cooked in the air fryer.

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Next on the list will be to try cookies, cakes, and breads!


Regrets Are For People Without an Air Fryer

Following Recipes

You’ll find a lot of air fryer recipes out there, but my advice is not to follow those. The air fryer is easy to set in terms of time and temperature, but I often just pull the basket out, shake the food around, and use my own judgment on if it’s done or not. I also find that I can cook most foods on the highest temperature (400°F). I convinced my parents to purchase an air fryer and they’ve had trouble getting foods to turn out right because they’re too reliant on following recipes to a T.

Less Dishes, More Relaxation

Overall, I end up needing to wash less dishes – YES!! Here’s how:

  • The grated basket comes right out of the base part and can double as a colander.
  • The air fryer is not always completely an oil-free endeavor, but most of the time I can get away with spray oil on the food when it’s already in the basket. This means no separate mixing bowl or utensils to cover the food with oil.
  • I’ll generally use the air fryer to cook multiple parts of a meal on a given night, so I don’t end up with multiple dirty pots and pans.

For The Love of Copper

We are a huge fan of copper. We have copper pots, pans, and baking sheets. Needless to say, the copper in our air fryer works well for us and is easy to clean.

If in another few months we continue to use the air fryer frequently, perhaps we’ll consider an upgrade and/or purchasing some accessories. I would love to get pan inserts or racks for double-layer cooking.


Hopefully this got you thinking about air fryers. Good luck with any purchases you make!

Sincerely,
Fu’d

Pears, Pears, Pears

A Trio of Pear Dishes –

My in-laws live in a town outside of Boston. Believe it or not, they have been in the same house for 40 years! In their side yard, they have a single pear tree. Most years it produces an abundance of pears and this year was no exception. Jake’s dad knows that we like to cook and decided to bring us a bag full of those delicious pears.

These pears were so juicy and sweet; they made for the perfect afternoon snack. If it’s at all possible, they were almost too juicy. I needed to lay out at least three napkins at my desk at work – still a small price to pay for the ripe goodness.

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After about a week, it was time to figure out what to do with the rest of the pears. We weren’t going to finish them all just by eating them as snacks. This was the perfect opportunity to find some new pear recipes and go to town. I had a mini cooking day to myself and whipped up three dishes:

I mentioned in The Fu Behind the Fu’d page that I get almost all of my recipe inspiration from Pinterest, so I linked each to the recipe I used. Because I also made multiple dishes on this occasion, I won’t provide step-by-step instructions on what I did. (It should all be in the recipes.) I will add a little commentary on my experiences making each dish and a judgment on the final products.


Raspberry Pear Pecan Bread

Get the Pinterest recipe here.

I originally chose this recipe because I had just bought my very first KitchenAid stand mixer and wanted to make bread. I don’t have a lot of experience making bread. From what I gather now, this was much less of a traditional bread recipe and much more like a banana bread recipe. I probably didn’t need my stand mixer at all. Oh well!

This bread was good. I loved the tangy and tart flavor that the raspberry left throughout each bite. I also went light on the brown sugar, so it wasn’t overly sweet. The recipe called for grating the pears. Because of how juicy the pears were, there was a lot of liquid, which I think caused the bread to fall apart a bit. I think counteracting it with more flour may have helped. The pear flavor was also barely there. For a sensitive palate, it might be the perfect hint, but I was craving more. We enjoyed the bread for a few days and ate most of it. But because I used fresh fruit, it was best to toss the rest after that. Regardless, this would make a beautiful gift during the holidays or to bring to a lunch/dinner party.


Creamy Sweet Potato and Pear Soup

Get the Pinterest recipe here.

I enjoyed this soup. I was surprised that Jake liked it, too. He is usually much more of a hearty stew type person, but he thought this had a unique flavor. I followed the recipe closely. Although, I did mistakenly sprinkle thyme leaves throughout the soup, which left a small chunk every few slurps. I should have left the thyme sprigs whole to flavor the soup and then removed them.

I don’t frequently use my immersion blender, so I get excited at any opportunity. The photo below reveals how infrequently I use it because I still have the label on it! It worked like a charm and left the soup with a great consistency.

I gave half the batch to my in-laws, but I wish had doubled the recipe and saved even more for ourselves! This soup seems like it would freeze very well, since you don’t have to worry about any chunks of vegetables or starches getting too soggy when re-heating.


Pear Vinaigrette

Get the Pinterest recipe here.

The vinaigrette was a bit of trial and error. In general, I love homemade dressings that have olive oil, fresh garlic, and lemon. I was able to use the extra juices when grating the pears for the bread recipe. However, again, the pear flavor was almost non-existent and I decided to scrounge up some extra grated pear to throw in.

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I used it a few times as a salad dressing and as a slaw dressing. I still have not figured out the best way to store something like this. I feel that the pear needs to be refrigerated, but after a couple of days, the olive oil begins to solidify at the top. This means that when I want to use the dressing, I need to let it sit out for a bit and then shake it up. I will be sure to report back if I ever figure out the right technique or perhaps you can help me out and let me know how you make it work!


Pears seem to be a great alternative to other fruits. They have a much more subtle flavor. I think that it can complement savory dishes well, but could be too mild for sweeter dishes. Overall, another successful mini cooking adventure with some lessons learned!

Sincerely,
Fu’d

35,000 ft Above the Ocean

Our Food Journey To Hawaii –

My husband, Jake, and I recently got married (June 2018) in gorgeous Hawaii. We both don’t have big families and decided it was the perfect excuse for a destination wedding! We wed on the island of Oahu and then journeyed over to Kauai for our honeymoon. Oahu is a much more touristy island with pockets of local areas. Kauai is amazingly rural and lush in some parts. In fact, Kauai is where they filmed some of the scenes from Jurassic Park, which we saw on an ATV tour! We decided because this was such an important occasion, that we would splurge and fly first class on Hawaiian Airlines. I chose to write this blog about our food experience on the flight because it was wonderful. I think you might enjoy seeing some really great airline food!

(By the way, choosing this topic was a hard choice. There was so much amazing food in Hawaii – poke bowls, food trucks, “huli huli” chicken, and the list goes on. Nevertheless, I thought this experience was unique.)


WOW! I was awe struck within the first five minutes. The spacious lie flat seats, the comfortable pink blanket, and complimentary mai tai immediately upon boarding.

Most of the photos were from our trip to Hawaii (versus the return trip); I was so excited about everything on the way there, I had to capture every moment. Although not as camera-crazy on the return trip, I did snap a photo of the menu so you can at least see what they were serving. (I placed it at the end of the post so I could leave it full size for readability.)

We had a choice of our first course – Jake and I decided to get different ones so that we could try everything! I got the coconut shrimp noodle salad and Jake got the watermelon, baby heirloom tomato feta salad with lime vinaigrette. These were really good. The noodle salad was surprisingly light and the shrimp were not overcooked! The coconut flavor was subtle. The only thing I wish is that there was a little more dressing so the noodles were less dry. I had just a small bite of the watermelon salad, but it was refreshing and fruit was fresh.

For the main course, I ordered the farfalle pasta and Jake ordered the slow roasted beef with Israeli couscous. I simply cannot resist a pasta dish if the opportunity presents itself. It had smokey shiitake mushrooms (yum) and those basil leaves were the freshest basil leaves I have ever seen in my life. In fact, they were so oddly fresh that I wondered if they were a different “breed” of basil! The beef was good and very tender. I know the sauce looks like it might have come from a microwave meal, but it was good and not too salty.

Dessert after the main meal was a pineapple coconut cheesecake. Again, it was surprisingly light and the perfect way to introduce us to the island flavors we were about to experience over the next two weeks.

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The pre-arrival snack was practically a full meal; the tomato coconut bisque was amazing.(I’ll have to find a recipe and try it.)

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I hope that this post made your mouth water at least a little bit. I also hope that it helped dispel those age-old notions that airline food leaves much to the imagination. In this experience, I was really pleased and I still reminisce about this food and the service!

Please comment, as I would love to hear about your airline food experiences!

Sincerely,
Fu’d


Photo(s) referenced above:

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Menu To and From Honolulu / JFK