Kimi Werner fishes for opelu and learns the Hawaiian art of using leho he'e, a lure made of cowry shells to catch octopus. She brings her catch home and meets up with friend and musician, Kimié Miner. Together they cook dinner while learning about how Kimie helps Hawaii's artists rise through the gift of mentorship. She shares her personal journey, beautiful music and so many laughs.
Mahalo to OluKai for supporting us telling these stories.
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Grilled Octopus with Chimichurri:
Clean octopus by removing innards then scrubbing with Hawaiian salt. Rinse well. Place in instantpot and pressure cook for 12 minutes. Remove and coat with olive oil. Grill over open flames or 400 degrees until beautifully charred. Cut into bite size pieces and smother in Chimichurri.
Chimichurri sauce: Mix together equal parts of cilantro Italian parsley, approximately 1/2 cut of each rough chopped. Add 1/2 red onion minced and two garlic cloves minced. Stir in 1/2 cup olive oil and 3 Tablespoons red wine vinegar. Season with salt and red pepper flakes. If you have a mortar and pestle, you can make sauce more favorful by smashing herbs, onions and garlic before adding liquids
Check out more on Kimié here: @playkimie
www.hakuhawaii...
Follow Kimi's adventures on Instagram: / kimi_swimmy
20 авг 2024
