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Feb 21, 2014
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THE EASTSIDE RESTAURANT IN KAUAI

We went to Eastside after having been suggested by Marilyn’s friend Jessica and we really enjoyed this local restaurant which utilized a lot of native ingredients on their menu. Our one disappointment…although beautiful,  the cocktails weren’t good at all. Why? We felt we were drinking expensive fruit juices!! lol Simple like that!! We had a Tangerine Martini and a Strawberry Papaya Punch. We barely finished it and we decided to order a bottle of wine.  We were dying to have tropical cocktails, but this wasn’t the time…

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The menu is super creative, especially the appetizers. We tried almost everything from the appetizer menu and decided to skip the entree and share a dessert. We couldn’t decide which one was our favorite: calamari or pork belly. Both were perfect!!

I am (Ludmilla) obsessed with calamari. And this one totally surprised me with the presentation, taste and texture. It was AMAZING!! Perhaps, the best calamari I’ve ever had!! The calamari was so uniquely prepared and the flavor combinations were amazing. This calamari is served atop a ring of warm sushi rice, cucumber mango namasu and topped with green tea soba noodle and sriracha miso butter sauce.It was crunchy, chewy, savory, and tangy all at once.

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The Crispy Curry Cured Pork Belly buns were something else…The pork belly was cooked just perfectly crisp and juicy. Served on steamed Peking buns, topped with sweet red and orange peppers, with a hoisin curry dipping sauce.  It felt like a party in our mouth.

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We had also the delicious Ahi Tuna Poke with avocado mango remoulade, sushi rice, ocean salad and wontons. This dish was like a high end chips and salsa. The crispy wonton dipping in the remoulade… no words!!

theeastside8theeastside11The last appetizer was surprising disappointing because all the ingredients described looked amazing but it missed something.  The kale salad is served with mango, pineapple, crispy pancetta, cabbage, maple glazed, macadamia nuts and papaya ginger dressing. First of all, there were very few fruits, there was no pancetta and the dressing wasn’t particularly good. It was a shame!!

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To finish this feast we shared the Papaya Coconut Bread Pudding. It was another disappointing dish. The combination of the ingredients are brilliant but it wasn’t flavorful.

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Overall, we had an amazing time there and we left with so many ideas for the Blog!!

Aloha!!

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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