Articles from October 2010

Meet a Local Dairyman

Island Fresh-Buy Local, It MattersA mission of Mealani’s Taste of the Hawaiian Range is to encourage and support local ag products. To that end, we are featuring Big Isle food producers promoted in the local Hawai‘i Dept. of Agriculture (HDOA) campaign, “Island Fresh-Buy Local, It Matters.”

Every few weeks, we will showcase one of the 12 different food producers featured in the campaign, along with a handy recipe using their product. These farmers, ranchers and aquaculturists hail from Hawi to Ka‘u and from Kona to Hilo. One of them could be your friend…

By supporting our local food producers, we get fresh and better-tasting products. We also strengthen our economy and community, while helping preserve open space. Island Fresh-Buy Local, It Matters!

Ed Boteilho, head of Cloverleaf DairyCloverleaf Dairy
Ed is the Mind Behind the Milk

Children visiting the North Kohala dairy farm call him, “Uncle Ed.” He’s the kind man who teaches them about caring for cows, “so that they can take care of us.”

Ed Boteilho, head of Cloverleaf Dairy, operates his family farm on slightly more than a thousand acres at Upolu Point. At this northernmost point on the Big Island, you can see Maui and Kaho‘olawe just across the ocean.

Ed’s cows relax in the pasture between twice-a-day milkings to provide a steady supply of fresh milk. The farm has been in operation for 50 years. A third-generation farmer, Ed plans to keep it running so that Hawai‘i Island families will always be able to taste the difference of fresh, local milk!

Enjoy Local Flavors
An Ono Recipe to Savor the Freshness

Island Fresh milk is the purest, freshest and most complete locally produced food available. The processing of milk helps to retard spoilage and to distribute its nutritional components uniformly throughout the liquid—it is not a product of human engineering or fabrication. The processing is done only to ensure its quality and safety to the consumer. Island Fresh milk must pass laboratory test to comply with federal and state health, safety and purity standards.

Recipe: Island Fresh Bread Pudding

“Island Fresh-Buy Local, It Matters” is funded in part by the County of Hawaii Department of Research & Development. The campaign was produced by the Hawai‘i Dept. of Agriculture (HDOA) and the University of Hawai‘i College of Tropical Agriculture & Human Resources (CTAHR) to help increase demand for, and familiarity with, locally grown commodities.

For info on more Hawai‘i food products, visit


Recipe: Island Fresh Bread Pudding

10 Island Fresh eggs
1 lb bread
1 quart Island Fresh milk
1 c granulated sugar
1/2 c raisins
1 T cinnamon
Cut bread into cubes and shake cinnamon on cubes. Place cubed bread into 9″x13″ greased glass pan. Mix eggs, sugar and milk in bowl. Sprinkle raisins over cubed bread and pour egg/sugar/milk mixture. Bake at 350 degrees until knife stuck in center comes out clean (about 1 hour). Serve warm with vanilla sauce.

Vanilla Sauce for Bread Pudding
1/2 c granulated sugar
1/2 c brown sugar
1/2 c butter (1 block)
1/2 c whipping (heavy) cream
1 tsp vanilla
Combine sugars, cream, and butter in small saucepan. Cook over medium heat until boiling stirring occasionally. Stir in vanilla.

Meet a local dairyman.


Taste Ag Vendor Shares Her Love for Spices

One of the “hot” booths at Taste and the ag trade show was Kaiulani Spices. Here the aroma of exotic curry and cinnamon beckoned attendees to come and “take a whiff.” What they got was a delicious sample of Curry Fried Rice with Cranberries, grass-fed short ribs seasoned with Kona Coffee Rub or yummy Hawaiian-seasoned pasta.

Kaiulani Spice

Kai Cowell readies her Curry Fried Rice with Cranberries at Mealani’sTaste of the Hawaiian Range.

Kaiulani Spices
Doing the cooking with the aromatic spices was O‘ahu’s Kaiulani Cowell, founder of the spice company that bears her name. A native of the Philippines, Cowell got her culinary training at Honolulu’s Kapiolani Community College and the famed Culinary Institute of America in New York. Cowell says she “seasoned” her cooking skills at the Hilton Hotel in Guam and at the Stanford Court Hotel in San Francisco. She started her spice company after finding “a need” for natural rubs and seasoning collections.

“Having cooked with spice rubs while in school, I learned how easy they were to use and how much they could enhance the flavors of so many foods,” details Cowell.  “I wanted to expand and improve on the existing spice choices, so, early in my cooking career I experimented with natural herbs, spices and sea salt, all of which quickly enhanced the flavor of my recipes.”

After extensive research, tasting and experimentation, Cowell created her self-described “just right” rubs for meats, poultry, vegetables, stews and casseroles. She uses island favorites such as ginger, garlic, chives, Chinese parsley, onion and a total of 22 different spices.

“Today, I am thankful that recipes made with Kaiulani Spices are enjoyed in restaurants and homes throughout Hawai‘i and beyond,” she adds.

Spices Boast Medicinal Uses
The more Cowell studied spices, the more she discovered their uses beyond tempting the palate.

“In India, they call turmeric the ‘holy powder,’ because it helps fight infections, aids in wound healing, is high in antioxidants and helps prevent Alzheimer’s,” she shares.

Cowell reports cinnamon is considered the world’s most important medicinal spice. “Cinnamon helps the digestive system, controls blood sugar levels, soothes stomach ulcers and fights yeast infections.”

Forumulating Spice Blends
Each Kaiulani Spice blend contains eight different spices, with the exception of the Chinese 5 Spice. Cowell uses fresh, raw spices for individual roasting and grinding. Spices are then mixed and bottled by hand in Honolulu.

“I’m proud to say we are one of the few organic, locally made spices in Hawai‘i,” she notes. “We are anxiously awaiting our organic certification.” Cowell ensures her spices are free of preservatives, gluten and MSG. They are non-irradiated and no animal, fish or peanut products are used in their preparation.

Flavor Without the Labor
Kaiulani’s offers six choices of rub/seasoning mixes: Exotic Curry Medium, Exotic Curry Hot, Hawaiian Spice, Kona Coffee, Chinese 5 Spice and the new Hawaiian Cajun. They are for sale at Foodland/Sack ‘n Save on the Big lsland and numerous locations on O‘ahu and Maui. To order online, visit Kaiulani Spices.

Grass-Fed Beef Cooking Tip
Cowell suggests using her Kona Coffee Rub and Seasoning for beef. “It’s a favorite steak rub for chefs in Waikiki,” she notes.

Cowell suggests “sprinkling 1.5-2 tablespoons on the whole steak (both sides). Then rub olive oil on the meat and marinate for an hour. To cook, first sear the steak, followed by your choice of grilling or broiling.”

Exotic Curry Fried Rice with Cranberries


Exotic Curry Fried Rice with Cranberries

Kaiulani Curry Fried Rice

Curry Fried Rice with Cranberries

By Kaiulani Cowell of Kaiulani Spices

Serves 4

1/3 c olive oil
2½ T Kaiulani’s Exotic Curry Seasoning (available as medium or hot)
1T garlic minced
¼ c cilantro leaves and stems chop separately
2 c jasmine rice cooked the day before
2 T cranberries or raisins
¼ c green onion stalks sliced small
2-3 T toasted almonds or macadamia nuts

Heat olive oil in pan on medium heat. When heated, add garlic, Kaiulani’s Exotic Curry Seasoning, cilantro stems and cranberries in pan. When garlic is cooked, add the rice. Mix well until the rice is a beautiful golden color, not pale. Add green onions and cilantro leaves and mix again. Taste rice and adjust seasoning to taste. Sprinkle nuts on top. Serve.

Variation: Substitute cranberries with cooked shrimp, chicken, pork, or mushrooms with bell peppers.

Taste Ag Vendor Shares Her Love for Spices