Episode 6:
In the final episode of Kimi's Kitchen, Kimi welcomes special guests Ellee and Aki Noguchi to explore a loʻi and gather ingredients for a unique meal. Along the way, they learn about invasive (or, rather, displaced) species that threaten native ecosystems. They harvest a few of these invaders to bring back to Kimi's kitchen, where they'll prepare a special dinner for two hardworking members of the culinary community, who also happen to be their parents! Mark and Amanda Noguchi, the parents, are good friends of Kimi's and are also part of the OluKai 'ohana. To honor Amanda's Southern heritage, the girls put their own twist on a classic Southern dish. Crayfish and catfish are invasive species on the island, posing a threat to the growth of kalo. Nā Mea Kūpono, a wetland kalo farm, is dedicated to preserving kalo while managing the invasive species that threaten the ecosystem. The girls prepare a delicious crayfish cornbread, catfish buttermilk fillets, and kalogreens (Kimi's take on collard greens) to share with their family!
Recipe:
Crayfish Cornbread:
Follow directions for cornbread on the back of the box or cornmeal, then add sautéed diced onions, bell peppers and minced garlic. Add raw corn kernels and grated sharp cheddar cheese and chopped cooked crayfish tails. Bake according to directions.
Buttermilk Fried Catfish:
Soak catfish fillets in buttermilk for at least one hour. Remove. Season fillets with salt and pepper then dredge in cornmeal. Fry in hot oil until brown and crispy.
Serve with lime wedge and spicy aioli (mayo mixed with Louisiana hot sauce)
Kalo Greens:
Rough chop the lau. Cook in high pressure in instant pot with one chicken broth and sauteed onions and garlic for one hour. Remove and drain, season with salt and red wine vinegar. Top with crispy crumbled bacon.
Episode 5:
In Episode 5 of Kimi's Kitchen, she invites her long-time childhood friend, lei maker, and floral artist visionary, Pamakani Pico. The two reminisce on their childhood, reflect on the challenges in their lives that have shaped them into the women they have become, and celebrate their friendship over flowers and a dish prepared by Kimi.
Recipe: Poison Cru
Ingredients
• Fresh fish (snapper or any fish that can be eaten raw-cubed)
• Hawaiian sea salt
• Cilantro, chopped
• Limes, juiced
• Onion, diced small
• Celery stalks, diced small
• Cucumber, peeled, seeded and diced small
• Bell pepper, seeded and diced small
• Carrot, peeled and grated or sliced finely
• Tomatoes, seeded and rough chopped orange, juiced
• Coconut milk, canned, frozen or fresh
• Salt, to taste
Directions:
Place the cubed fish in a bowl and generously season with salt. Next add the chopped cilantro and lime juice to the bowl and stir.
Add the remaining ingredients and stir into the fish while it marinates in the salt and lime. Bear in mind that citric acid only denatures fish meat and won't necessarily kill parasites and bacteria in the same manner as cooking with heat.
Sometimes if I’ve got an orange I add the juice of half an orange at this point. But it’s optional. Be sure to taste the ceviche and add more salt and lime if necessary.
Episode 4:
At 67 years young, Kimi's latest guest is the legendary Jock Sutherland, known for his switch-surfing style. Inducted into the Watermen Hall of Fame, he has a surf break named after him and is recognized as one of the greatest surfers. When Jock isn't catching waves, he's roofing with his son and sharing fruit with his community. Making fish tacos, Kimi and Jock reminisce on the wisdom of past generations and giving back to the community.
Recipe:
Fish taco ingredients
• Fresh boneless skinless fish
• Olive oil
• Salt, paprika, chili powder, cumin, or taco/fajita/cajun spice mix of choice
• Fresh garlic
• Lime
• Tortillas
Taco sauce ingedients:
• Pickled jalapeños
• Fresh cilantro
• Mayonaise
• Limes
Starfruit salsa ingredients:
• Starfruit
• Red oinion
• Garlic
• Lime
• Cilantro
• Hot sauce of choice
Directions:
Make taco sauce by mincing jalapeños then add to medium bowl. Finely chop cilantro, add to bowl. Zest lime into bowl, squeeze juice of lime into bowl, add mayo.
Make starfruit salsa by small dicing starfruit, mince some red onion and add both to small bowl. Microplane fresh garlic into bowl, chop cilantro add to bowl, finish with lime juice.
Cut fish into bite size cubes, season generously with taco seasoning and a bit of salt. Heat olive oil over medium high, add fish. Cook on high for one minute, add minced garlic, cooked until golden brown edges and finish with lime juice remove from heat.
Get toppings ready by dicing tomatoes, finely slicing greens, small dicing onions, dicing or slicing avocados and shredding cheese. Put all ingredients into individual bowls.
Heat tortillas on a hot cast iron lightly coated with oil over medium high, flipping until slightly browned on each side.
Assemble tacos and enjoy!
Episode 3:
The next guest on Kimi's Kitchen is known on social media as howsdisguy - Zavier Cummings brings the energy with his contagious laugh and chats with Kimi. Who knew cooking could be so fun!
Recipe:
Steamed fish with herbal ginger sauce
• Finely mince cilantro, green onions and fresh ginger
• Stir in shoyu and a light flavored olive oil or neutral oil until it's a pourable sauce
• Add sesame oil to taste
• Clean and scale a whole fish, wrap in ti leaves or foil forming and add some water before sealing
• Bake or grill at 400 for 30 minutes
• Plate fish and smother sauce over it
Episode 2:
Watch Episode 2 of Kimi’s Kitchen featuring Aunty Megz, aka Megan Godinez. "Seriously one of the coolest humans on the planet and to watch her in her element is a true honor".
Episode 1:
Our longtime 'Ohana and waterwomen, Kimi Werner, is joined by GRAMMY-Nominated Producer, singer, and songwriter Kimié Miner to kick off Episode 1 of Kimi's Kitchen!
Stick around; you might learn a thing or two about cooking too!
