Waiawi 'Ula'ula Jelly

 Waiawi can be red or yellow, but is not mistaken for common kuawa.

Ingredients

Chop and fill 4 cups with waiawi 'ula'ula

5 cups wai

4 cups ko -or- 2/3 pack of pectin

Directions

Heat sanitized jars - you can fill with wai and put in oven or you can put jars in a pot of wai and simmer until ready to use.

Simmer waiawi 'ula'ula and water for 10 minutes.

Strain skin and seeds, using cheesecloth or a pour over coffee strainer.

Return to pot and boil rapidly, stirring and slowly adding ko.

Let boil rapidly for 15-20 minutes, periodically skimming the muck from the top.

When mixture begins to gel, pour into hot jars and seal jar with paraffin to ensure food-safety.

Venison Meatballs and Sauce

 This recipe shares how to take a hunted red meat and make an entree that nobody can refuse. The gamey taste in hunted meat is a turn-off for many people but when prepared in that sweet spot, that gamey taste goes away to allow you to taste the genuine flavor of the meal itself.

The sauce must be created first, to allow the flavors to mature while preparing the meat.

So let's start there.

Sauce

1 red bell pepper

1 green bell pepper

1 medium sized onion

2 tbsp minced garlic

2 tbsp olive oil

1 tbsp oregano

1 tbsp parsley

1 tsp salt and pepper

32 oz crushed tomato or tomato sauce

In a saucepan, heat oil over medium-high flame.

Add garlic and onion. Stir for a minute, then add bell peppers. Stir after a minute. If  you want mushrooms in your sauce, add them now.

Add seasonings, and stir again. Then add tomato sauce and stir again to blend the flavors evenly.

Turn the heat on low and allow the sauce to continue simmering while you prepare the meatballs.

Meatballs

2 lbs ground venison

12 oz panko crumbs

1 egg

2 tbsp Goya Adobo

2 tbsp olive oil

In a large bowl, hand mix all the ingredients except the oil. That's for browning the meatballs.

Put the oil in a skillet and heat over medium flame. Shape your meatballs, browning on all sides.

Upon removing the meatballs from the skillet, drop them immediately into the sauce.

Continue to simmer for 30 minutes or until the sauce starts to darken. 

Serve over your favorite starch: rice, noodles, or in a sandwich. 

Serves 4

Homestyle Taro Hash

Ingredients 

1 lb taro

1 can Palm corned beef

1 tbsp minced garlic, or 1 clove garlic smashed

3 slices of onion, chopped

2 tbsp ina mona

2 tbsp butter

salt/pepper to taste

1. Pare the root skin from the taro and pre-boil the taro until soft enough to cut into bite size pieces.

2. In a frying pan, melt butter and add taro over medium heat.

3. Add corned beef, garlic, and onion.

4. When taro starts browning, add ina mona and salt/pepper.

5. Turn off and let sit in pan for a minute or two, while you pull your serving dishes. Serve.

Cheesecake Berries

Ingredients

8 oz cream cheese, softened to room temperature

1 cup powdered sugar or whip cream

1/4 cup rice flour or tapioca flour

graham crackers or butter cookies

berries of your choice

toothpicks, if your berries are small

1. Mix the cream cheese, powdered sugar, and rice/tapioca flour in one bowl.

2. Smash crackers/cookies in another bowl.

3. If you use toothpicks, insert them into the berries now.

4. Dip the berries in the cream cheese mixture, then dip into crackers/cookies

5. You can eat them like this, or if you want the outside to be more firm, refrigerate for one hour.