I know the title says “Hawaiian” so, before anyone asks, the answer is no, I’m not using SPAM in my recipe :-p
I have a special place in my heart for anything Hawaiian. We spent 9 days in Maui for our honeymoon two years ago and we truly enjoyed our time there (especially the time spent diving with Shaka Doug). We traveled around the island, taking in the sites, and doing most of the touristy stuff like going to a Lu’au, driving to Hana, visiting the Surfing Goat dairy farm, lounging by the Black Rock in Ka’anapali beach, and enjoying a good mixed plate or two (we really enjoyed Aloha Mixed Plate in Lahaina, Maui). We even had some run-ins with the local pests that my wife called “land eels” because of how “disgusting” they were (it’s really a mongoose).
Excluding what we saw 60 feet under the waters off the western coast of Maui, our best views came from visiting the Alii Kula Lavender fields in the mountains of Maui (see pictures below). We purchased a can of their Gourmet Lavender Seasoning at the gift shop and have tried it on everything from burgers, to vegetables, to fish. We’re about to run out of the . . . → Read More: Recipe: Hawaiian Ratatouille
