Merriman’s Hawai’i is well known for its farm-to-table cuisine utilizing fresh and local ingredients to create meals that are memorable experiences for their guests. I’ve long dreamed of visiting Hawai’i and one day I hope to get there. The majestic beauty of the islands and exotic food sorely tempts me.
I have every Hawaiian cookbook that I can get my hands on and when I learned that the Merrimans’ wrote a cookbook – I set my sites on obtaining a copy to review and share with you.
Merriman’s Hawai’i is far more than a collection of recipes. It is a story of an incredible chef, a tribute to the farmers of Hawai’i and a love letter to the Islands. Jaw-dropping photographs transport you to the sand and waves of this glorious destination just as the photographs of the dishes and food beckon to me, encouraging me to savor each page and head to the kitchen to bring a taste of Hawai’i to landlocked Colorado.
With recipes such as Kalua Pork Imu-Style at Home, Pork Bulgogi Tacos, Not-the-Usual Cashew Chicken and Bean Thread Noodles and Sweet Chili Shrimp – there is something to suit everyone’s tastes and preferences. Beautiful seafood dishes, of course, are shared and recipes for scrumptious salads and vegetables are plentiful. The chapter on desserts will make one swoon as I did and abandon their diets for a well-deserved decadent treat. Merriman’s Signature Chocolate Purse, Coconut Creme Brulee and Not-Your-Mother’s Coconut Layer Cake look elegant and would wow any guest.
Special thanks to Merriman’s for allowing me to share their recipe for Hawai’i Style Jerk Chicken.
Photo Credit: Linny Morris
Ingredients
- Serves 6
- 2 tablespoons dark brown sugar
- 1 tablespoon of coarse salt
- 1/2 tablespoon of ground cardamom
- 1 tablespoon of ground cumin
- 1/2 tablespoon of cayenne pepper
- 1/2 tablespoon of ground coriander
- 1 tablespoon of ground cinnamon
- 6 boneless, skinless chicken breasts
- 1 1/2 tablespoons of vegetable oil, divided
Instructions
Preheat the oven to 350 degrees F
Mix the brown sugar, salt, cardamom, cumin, cayenne pepper, coriander, and cinnamon in a small bowl. Rub each chicken breast with 1/2 teaspoon of the vegetable oil and 1 tablespoon of the spice mixture to form a light crust.
Heat the remaining tablespoon of oil on high heat in a heavy-bottomed, ovenproof skillet. Add chicken and cook for about 2 minutes on each side until brown and crusty. (Brown in batches, if chicken breasts are large.) When all the chicken is browned, place the skillet in the oven until breasts reach 160 degrees F on an instant-read thermometer, about 15 to 20 minutes, depending on size.
http://thecookbookjunkies.com/merrimans-hawaii-review-and-recipe/To obtain more information (including a look inside) or to order this fascinating book click here.
Truly, Merriman’s Hawai’i is a must have book for any serious food lover as well as those who love the written word and breathtaking photographs. This book will earn a well-deserved place of honor on my bookshelf after it spends some nights with me on my nightstand – dreaming of Hawai’i.
Loved the cookbook.
Thanks so much for this terrific review, Jenny! You got me at farm-to-table because I love and collect these cookbooks. I’ve also been to Oahu and Maui and had a wonderful experience. This book would bring back some lovely memories of my time there.
Beautifully written review!!! They certainly picked a great recipe to share with all of us.
I was lucky enough to spend 5 weeks in Hawaii before my fiance moved back to the mainland. I’ll have to grab this to bring a little island flavor back for him, although I’m sad it doesn’t seem to have his favorite ever dessert: a purple sweet potato pie with haupia (coconut flan/cream) and a macadamia nut crust. Sooooo good.
and I’m not sure what it says about my dish obsession that I instantly recognize the True West pattern on that platter. 🙂
The next best thing to being there would be using the recipes in this book. Thanks for the great review, Jenny. Mahalo!
You make this recipe collection sound magical! I’m going to make this dish and click my flip-flops together three times… and wait to see if I wake up in Hawai’i. Thanks!
I may never get to Hawaii, but this book sounds like it might make dream come true.
As if the overall “I need to have this” wasn’t enough…I must know how to make the Signature Chocolate Purse dessert! The name of it has me intrigued!
What a wonderful review of a fascinating book. I know next to nothing on the cuisine of Hawaii. This might be the perfect introduction.
The book sounds just breathtaking.
I want a copy of this book!!! And I’m pinning that recipe!
Merriman’s is my favorite restaurant here, and the original restaurant on the Big Island has a special place in my heart. If anyone visits the restaurant try the wok charred ahi – it is ono!
I’ve always wanted to go to Hawaii, and I think I’ll take a shot at that jerk chicken recipe. Thanks for sharing.
Sounds like a lovely book.
Would love to have this book! I grew up in Hawaii on the big island and have been back to other islands and enjoyed their cuisine. A real treasure!
Enter again
Would love this book! Sounds like a great book
We go to Merriman’s every time we are on the Big Island–sadly, now that we live in Philadelphia, it is much less often!
Ditto entry
I need to have this cookbook in my Hawaiian collection!
I just had Mother’s Day dinner there and had to buy the book as I was leaving the restaurant! Can you tell me if the amount of water for the Chocolate Purses is accurate? Mine says 3/8 cup. It’s such an odd amount. Is this correct or should it say 3/4? Mahalo!