Shoyu Ahi Poke in Without Travel, Our Recipes Make Thanksgiving, November 2020
The Hawaiian word lu'au can mean three things: a gathering or celebration, the young leaves of the kalo (aka taro) plant, or a dish made with those leaves, coconut milk and sometimes chicken or squid. This recipe is a version of the latter from chef Kiki Aranita, made with collard greens, which are easier to find on the mainland. This lu'au recipe makes a generous amount, but you won't regret it since it holds beautifully—you can even freeze it so you have a nutritious side dish at your fingertips. Via EatingWell.com
The recipe of the dish I served at the James Beard Foundation’s Taste America event in 2023.
XOXO sauce (shrimp-less XO sauce) for Valentine’s Day
Yield: 1 pint / 400 g | Time: about 45 min.
Ingredients (in order that they’re added to the pot):
Canola oil – 1 cup / 225 g
Onion – diced 1 small onion / 1 cup or 160g
Pancetta – diced, 1 cup or 75g
Garlic – minced, 4 cloves (I grow my own, so mine has the green sprouts attached) / 25g
Red chili flakes – 1 tbs / 7g
Smoky tea leaves like Pu’Er or Lapsan Souchong, pulverized – 1 tsp / 3g
Seaweed powder – 2 tsp / 2g
Mushroom powder – 2 tbs / 10g
Shaoxing wine – 4 oz / 90g
Fish sauce – 2 tbs / 45g
Soy sauce – 2 tbs / 45g
Bee pollen – ½ tsp / 2g
Raw sugar – 2 tbs / 36g
Instructions at Fine Dining Lovers
Kalua Cabbage for EatingWell