Well, we did live there for 5.5 years...................(G)

None of the rest of us did, to my knowledge.

Ahem...4 years...1957-1961. As I've told other people, I lived in

Alaska when

it was a territory, I lived in Hawaii when it was a territory (and

later while

it was a state), now I live in the state of Alaska...and I've been to the territory of Puerto Rico, but only for a month or so, I didn't live

there. But

Lilli was born at Pearl Harbor - she comes
by her globetrotterism honestly.

then again I spent many weeks at Guantanamo Bay, oddly enough I can't

remember

how many (shakedown cruise on a new ship), all I remember is REALLY BIG

Iguanas

and rum & cokes. :-)

She also lived on Guantanamo for a while, but
all she seems to remember is taking lots of
horseback rides. I suppose that being on a horse
makes one notice the iguanas less. Or perhaps
the rum was the cause of the really big lizards,
as with Duke in the Doonesbury cartoon?

Aloha ono
categories: appetizer, hors d'oeuvre
Yield: 40 small wraps

1 lb Alaska Gold Easy Salmon, drained
- "spoon salmon"
1/2 c shallots, sliced
1 c fresh pineapple, chopped fine
1/8 c chives, chopped
3 Tb lemongrass paste
3 Tb ginger paste
1/4 red bell pepper, chopped
1 Tb Worcestershire sauce
40 wonton wraps
2 egg whites, beaten lightly
4 oz cream cheese
1 c cilantro, chopped
1 serrano pepper, chopped (opt)
Sweet Ginger Garlic Seasoning from Simply Asia
sweet chili sauce in a small dipping bowl
teriyaki sauce with sliced chives and 1 sl
- pineapple to garnish in a small dipping bowl

Combine the drained Easy Salmon, pineapple,
lemongrass, ginger, red bell pepper, chives,
and Worcestershire and mix gently. Chop
cilantro and hot peppers and put aside in
preparation bowls. In a saucepan saute
shallots for 2 min and then add salmon mixture.
Add a little freshly ground pepper and saute
gently for 2 min or until the salmon is just
cooked. Let cool.

Now prepare to make your Aloha ono! Have at
hand cooked salmon mixture, egg whites, cream
cheese, cilantro, serrano pepper (if spicy hot
is desired), sweet ginger garlic seasoning.
Put your wrap on a board, brush egg white on
the edge of all four sides of square wrap,
1/4 ts cream cheese spread on center of wrap;
then add 1/2 Tb salmon mixture, a little
chopped cilantro, and perhaps a couple small
pieces of serrano pepper if "spicy hot" is
desired. Proceed to fold wrap over and pinch
with a fork on each side of the edge. Now wash
with egg white on one side and place on cooking
sheet which has some coconut oil spray for
nonstick. Now brush the other side with egg
wash and sprinkle Sweet Ginger Garlic Seasoning
on one side. You will need three to four baking
sheets if making them at the same time. Bake at
400F convection bake for 15 min. After 15 min
your Aloha Ono will be golden brown and very
appetizing with the sesame ginger seasoning
baked on crust.

Display on dish with your dipping sauces; sweet
chile sauce & teriyaki sauce with chives and
pineapple to garnish.

You can also make this recipe ahead and freeze.

Elaine on alaskagoldbrand.com, slightly adapted

M's note: you could substitute minced pork or iguana.
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Quoting Michael Loo to Bill Swisher <=-

horseback rides. I suppose that being on a horse
makes one notice the iguanas less. Or perhaps
the rum was the cause of the really big lizards,
as with Duke in the Doonesbury cartoon?

I remember about her and Hawaii, we had talked about my youngest brother being born there also. I'd forgotten about Gitmo tho.

No, the slizards were there. I/we spent a lot of time at the Acey-Deucey Club feeding them (they liked fried chicken, but the cheese on the pizza was difficult for them). Not a lot to do there other than go to the club, then again some of the more responsible guys saved up a lot of money. The female population consisted of children, wives, and nurses. No way off the base, we were told it was mine fields/machine guns, a tall fence, then repeat on their side of the fence. Which put the dampers on my desire to slip off the base and
into town, beside yo no habla espanol - una mas cerveza por favor pretty much covers my proficiency in 3 or 4 languages.

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Iguana

1 lb meat, Iguana (especially black spin-tailed)
1 lime
1 bunch cilantro
salt
pepper

Directions

Since you can never tell what the weight is until you have it you will have
to wing it. I entered the above just to get it published.
Declaw, skin and gut.
Salt and pepper to taste.
Grill or broil till cooked through. Time depends on the size. The 60 minutes below is just to be complete for the site.
Cover with lime juice and cilantro.
The meat will taste a little like, yes, chicken. However it has the texture
of crab.
Makes a nice meat filling for tacos. Use all the other fillers you like in your tacos.

http://www.geniuskitchen.com/recipe/iguana-451478

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BTW, FWIW, the one with the biggest torso I saw in Cuba...was missing it's tail. Go figger.



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