Sonia R. Martinez, a freelance food writer who lives in Honomu, loves to cook, but does not enjoy slaving in the kitchen, even though she is not fond of using so-called “convenience foods.” Born and raised in Cuba, Martinez grew up with many of the same fruits and foods we are familiar with in Hawaii.
Sonia R. Martinez, a freelance food writer who lives in Honomu, loves to cook, but does not enjoy slaving in the kitchen, even though she is not fond of using so-called “convenience foods.” Born and raised in Cuba, Martinez grew up with many of the same fruits and foods we are familiar with in Hawaii.
Martinez’s new cookbook “From Soup to Nuts” is packed with more than 75 recipes told in an engaging way. Filled with hints, tips and tricks as well as a whole section on “How to Make Friends with your Freezer,” this cookbook will show you how to cook from scratch without all the drudgery usually associated with it. Many time-saving ideas pepper the pages from beginning to end.
Martinez will offer samples of her recipes Saturday during a Small Business Saturday celebration at Kona Stories bookstore in Keauhou. Kona Stories is located in the Keauhou Shopping Center courtyard.
“From Soup to Nuts” is Martinez’s second cookbook and was published by the Larry Czerwonka Publishing Co. of Hilo. Her first cookbook, “Tropical Taste,” was published in 2001 and is now in its second printing.
Martinez has lived on the Big Island for the past 20 years. Her passion for food and cooking led her to own kitchen/gourmet shops and cooking schools first in Orangeburg, South Carolina, and later in Miami. After moving to Hawaii, she and son, Anthony, owned and operated the Akaka Falls Inn, a bed and breakfast, cooking school, gift shop and deli/gourmet shop in Honomu for several years.
Quick shrimp salad or cocktail
This one is just too simple and yet it is elegant and draws rave reviews. Servings depends on availability of shrimp.
Shrimp, enough for at least 5 or 6 per person, depending on the size of the shrimp
Butter
¼ cup olive, avocado or macadamia nut oil
¼ cup lemon or lime juice
1 to 2 tablespoons (heaping) fresh salsa, per serving
Saute shrimp in a small amount of butter just until turning pink; do not overcook as they will cook a little bit more in the olive oil and lemon juice marinade. Juice fresh lemons or limes and mix with the oil. Pour the oil and juice mixture over the briefly sauteed shrimp in a glass bowl. Next, make your favorite fresh salsa recipe. Martinez prefers cherry tomatoes cut in half, chopped onions, a touch of fresh garlic and watercress; if you prefer you can use cilantro or Italian parsley instead of the watercress. Add a touch of hot sauce or a couple of chopped Hawaiian chili peppers. Combine the marinated shrimp with the salsa and serve in glass bowls or stemmed glasses.