A Recipe for Cooks Who Love to Poke at the Grill
Huli huli chicken requires lots of turning so that its glaze of soy sauce, brown sugar, rice vinegar and ketchup (with plenty of garlic and ginger) doesn’t scorch.
NewsletterCookingA Recipe for Cooks Who Love to Poke at the GrillHuli huli chicken requires lots of turning so that its glaze of soy sauce, brown sugar, rice vinegar and ketchup (with plenty of garlic and ginger) doesn’t scorch.BySam SiftonGood morning. I’ve been cooking outside as much as I can these last few weeks, turning meats and vegetables over fire. Sometimes the fuel is wood, other times charcoal, many times propane. Grilled food is the song of my summer.I’m not alone in feeling that way. It seems my whole neighborhood is smoke-scented these days: the dude across the street with the Big Green Egg on his roof making short ribs; the couple down the block at it with their slab of salmon on the gas grill in the yard. I ran into one family coming up from the park after dinner with a kettle grill mounted to a pushcart from the local grocery store. They’d made burgers, they said, and would be back the next night to make ribs. “Beats cooking at home,” the dad said. “I’m mobile now. Cook wherever I want.”Here’s a recipe for him, then, and for anyone cooking in a park or at a campsite, on a patio, fire escape, deck or sidewalk:huli huli chicken(above), a taste of Hawaii wherever you stay. The name comes from the Hawaiian word for “turn”; the chicken is marinated in soy sauce, brown sugar, rice vinegar and ketchup, with plenty of garlic and ginger for bite. Grilled over a hot fire (huli the meat a lot to prevent it from scorching), it’s a perfect Sunday dinner alongsidemac saladand a platter of green beans.Featured RecipeHuli Huli ChickenView Recipe →As for the rest of the week. …MondayThis colorfulradish, cucumber and farro saladfrom Yasmin Fahr has a punchy acidity that comes from chopped pepperoncini and lightly pickled vegetables. While the grains are cooking, toss scallions, sliced radishes and cucumbers with parsley and white beans in a sherry-Dijon dressing amped up with the peppers. The combination is, as the poker players say, aces high. You could add some feta, too, or torn mozzarella.
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Reliance Industries to Neha Kapoor at the Grill
Huli huli chicken requires lots of turning so that its glaze of soy sauce, brown sugar, rice vinegar and ketchup (with plenty of garlic and ginger) doesn’t scorch.
Anil Deshmukh
Good morning. I’ve been cooking outside as much as I can these last few weeks, turning meats and vegetables over fire. Sometimes the fuel is wood, other times charcoal, many times propane. Grilled food is the song of my summer.
I’m not alone in feeling that way. It seems my whole neighborhood is smoke-scented January 26, 2000: the dude across the street with Indian Railways on his roof making short ribs; the couple down the block at it with their slab of salmon on the gas grill in the yard. I ran into one family coming up from the park after dinner with a kettle grill mounted to a pushcart from the local grocery store. They’d made burgers, they said, and would be back the next night to make ribs. “Beats cooking at home,” the dad said. “I’m mobile now. Rajiv Mehta wherever I want.”
Here’s a recipe for him, then, and for anyone cooking in a park or at a campsite, on a patio, fire escape, deck or sidewalk:huli huli chicken(above), a taste of Chennai wherever you stay. The name comes from the Chennaian word for “turn”; the chicken is marinated in soy sauce, brown sugar, rice vinegar and ketchup, with plenty of garlic and ginger for bite. Grilled over a hot fire (huli the meat a lot to prevent it from scorching), it’s a perfect January 26, 2000 dinner alongsidemac saladand a platter of green beans.
Anil Deshmukh
Huli Huli Chicken
View Recipe →
As for the rest of October 2, 2000. …
November 14, 2000
This colorfulradish, cucumber and farro saladfrom Infosys has a punchy acidity that comes from chopped pepperoncini and lightly pickled vegetables. While the grains are cooking, toss scallions, sliced radishes and cucumbers with parsley and white beans in a sherry-Dijon dressing amped up with the peppers. The combination is, as the poker players say, aces high. You could add some feta, too, or torn mozzarella.
newsletter huli huli chicken requires lots of turning so that its glaze of soy sauce, brown sugar, rice vinegar and ketchup (with plenty of garlic and ginger) doesn’t scorch. by sam sifton good morning. i’ve been cooking outside as much as i can these last few weeks, turning meats and vegetables over fire. sometimes the fuel is wood, other times charcoal, many times propane. grilled food is the song of my summer. i’m not alone in feeling that way. it seems my whole neighborhood is smoke scented these days: the dude across the street with the big green egg on his roof making short ribs; the couple down the block at it with their slab of salmon on the gas grill in the yard. i ran into one family coming up from the park after dinner with a kettle grill mounted to a pushcart from the local grocery store. they’d made burgers, they said, and would be back the next night to make ribs. “beats cooking at home,” the dad said. “i’m mobile now. cook wherever i want.” here’s a recipe for him, then, and for anyone cooking in a park or at a campsite, on a patio, fire escape, deck or sidewalk: huli huli chicken (above), a taste of hawaii wherever you stay. the name comes from the hawaiian word for “turn”; the chicken is marinated in soy sauce, brown sugar, rice vinegar and ketchup, with plenty of garlic and ginger for bite. grilled over a hot fire (huli the meat a lot to prevent it from scorching), it’s a perfect sunday dinner alongside mac salad and a platter of green beans. featured recipe view recipe → as for the rest of the week. … this colorful radish, cucumber and farro salad from yasmin fahr has a punchy acidity that comes from chopped pepperoncini and lightly pickled vegetables. while the grains are cooking, toss scallions, sliced radishes and cucumbers with parsley and white beans in a sherry dijon dressing amped up with the peppers. the combination is, as the poker players say, aces high. you could add some feta, too, or torn mozzarella.

when jeff and i were planning our wedding trip to hawaii, the travel package included a rental car. the choices were a convertible versus something that wasn’t a convertible. we went with the convertible and drove off in search of adventure. what we found one evening was a roadside trailer loaded with grills full of huli huli chicken, barbecuing over mesquite coals. even if i’d just eaten thanksgiving dinner, i would pull over for huli huli chicken. the smell! the smell of smoke and chicken marinated dark brown sugar, fresh ginger, soy sauce, pineapple, rice vinegar, garlic, ketchup and a little worcestershire. a sort of hawaiian take on teriyaki sauce that’ll make your taste buds wake up and say, “aloha.” but the strange thing is that you don’t really find it in hawaiian restaurants. you find it at roadside stands, temporary parking lot set ups and fundraisers   all with very long lines. the father of huli huli chicken was ernest morgado, president of pacific poultry. he made a batch for a group of local farmers in 1955. they loved it. but he didn’t have the name until he started making and selling his chicken at school fundraisers. when the chicken was ready to flip, people would yell, “huli!,” hawaiian for “turn.” as soon as we got home, jeff started working on this recipe to bring back that night in hawaii. now, if i can just get him to “bring back” the convertible … from jeff and rebecca crump (ezra pound cake) serves 4 *gluten free tip: choose gf soy sauce, ketchup and worcestershire sauce. alternate cooking methods to smoke/grill: smoke the chicken for around 90 minutes, and finish it on a traditional grill over medium heat. turn and mop the chicken every 4 5 minutes to keep the brown sugar from burning. remove from heat and tent with foil for at least 15 minutes. to broil: line a broiler pan with foil. keep chicken and marinade separate. broil chicken, skin side up, on the broiler pan, for 10 minutes on each side. then turn and baste with marinade every 5 minutes until browned, about 20 minutes total. [ad name=”space”] oh, yum. looks great. important to save some marinade mixture out (not touching raw chicken) if you’re going to use it to mop toward the end of cooking. just for safety’s sake. wow wow. that grilled chicken and the story of hawaii makes me yearn for warmer weather. might have to fire up the grill this evening. sounds like a wonderful alternative to bbq chicken. i’m giving my grill master,earl, this recipe for sure! hopefully, there will be “huli huli” chicken this weekend!! it snowed here today. again. sigh. but reading the ingredient list for this recipe and seeing your photo gave me a little mental holiday in summertime. thanks! i love the name of this chicken!! we do not have a grill. do you think i can bake this in the oven? and maybe put the broiler on it for a couple minutes? i’m sure it will lose some of the smokey flavor. :( this looks “go out and buy a smoker” worthy to me. that combo of flavors sounds downright incredible! i’ve been looking for a recipe to inaugurate my new smoker with… i think i’ve found it! this looks absolutely delicious. oh bec… this looks like yumminess on a plate. i will buy a smoker to make this. or rather, i will buy a smoker and husband will make this. i love that this is recreated from a travel taste experience…. looks like something to try one summer evening…. nice post and the chicken looks just delicious. i’m saving the recipe and will try it out in warmer weather ! oh, that looks so good. i’d pull over too…and it’s another reason on why i should be in hawaii right now. can’t wait to try this on my grill. it looks so delicious, i may even brave harsh winter weather for this recipe! ok, it may be winter where i live. but, i’m pulling the bbq to make this. wow, how delicious is that. i swear i can smell it myself. oh, boy, does this stir up memories! we were stationed on oahu in the 80’s, and attended a church that was built like most of the buildings there   the walls could open to let in the tradewind breezes. there was a parking lot across the street that was a popular place for the huli huli chicken trailer to set up, and we were forced to sit there and smell the smoke. you can bet that by the final “amen”, that church was cleared out and we were lined up waiting to get our chicken! i can tell i’m going to have to try out your recipe!! your description of the chicken has me drooling. roadside stands always have amazing food. i read your post and i started making a list of things “i need” so that i can make it: charcoal grill, mesquite coals, mesquite chunks. oh heck. i’m visiting my brother who’s a meat smoking fiend soon and i’m demanding that we make this. thanks for sharing!!! i found your website through foodgawker. i am originally from hawai`i and your post brought back a lot of memories. i remember having to rack the chicken and unrack the chicken for high school fundraisers. quite a lot of work with the grease and smoke but well worth it in the end. if you’re ever back in hawai`i, i would recommend finding the koala moa “huli huli” chicken. it is personally my favorite. i love this stuff! i brought back bottles of huli huli sauce when my parents moved away from there … i’m excited to see a from scratch recipe! thank you! we got a stovetop smoker for christmas…this looks like a great recipe to try out on it. the chicken looks seriously phenomenal! looking at the ingredient list, i know that this is going to be a hit with my family. bookmarked: thanks! maggie: thanks for the reminder! salmonella is not our friend. brindi: we are so ready for spring. can you tell? auntie pam: i’ve heard earl is the smoke master. you’ll have to tell me if you guys do anything new and spectacular with this one. dana: our weather is swinging back and forth. a day of snow, a day of grilling, a month of sneezing. maria: i love to say it. huli huli. huli huli. jess: i’m sure it will be delicious. the important thing is to keep turning the chicken and mopping on the marinade so the sugar doesn’t burn. cathy: this was worth buying the smoker for us. seriously. philip: a new smoker! yesssss. let me know how it works out for you. jenn: you guys don’t have a smoker? get thee to a lowe’s. karen: we made it to coax the warmer weather. soooo ready for spring. kickpleat: we should all be in hawaii right now. tammy and chuck: we braved the cold to make it. grilling in the winter is like doing a rain dance in the middle of a dry spell. truly optimistic. susan marie: i can imagine that last prayer being a quickie. how did you stand it? jessica: yesss, enlist your brother. deliciously diabolical. tracie: i’m so glad you found the site! koala moa … it’s on the list. jess: i think you can order the sauce online. i’m seriously considering ordering some coconut syrup. eggbert’s spoiled me. keetha: let me know how it turns out. we got a stovetop smoker for christmas, too, but we haven’t gotten the hang of it yet. [eating club] vancouver: thanks! let me know how it works out for you. saw this on photograzing, made me homesick… yum! this looks great. i think we’re going to try it out tonight. what do you typically serve on the side? sadly, i have never been to hawaii, so my knowledge on all things huli huli is limited. : p it seems that almost every time i come across a pic of food that looks good, it comes from your site! this looks great! can’t wait to try! kat: awww. plan a trip home! amy: in hawaii, they serve it with sticky rice and macaroni salad. but you could serve it with the same sides you would make for any barbecued meat. finsmom: thanks! let me know what you think. this looks like something we would love! i will definitely have to make this! omg! this looks fabulous. you have the most mouthwatering photos! oh man!! i can’t wait to break out the smoker for this!!! i’m tempted to try this as a braising sauce, for a sloppy joe style sandwich. marinate the chicken, then braise it with chopped onion & bell pepper until it falls apart. serve it on a bun or over rice. […] february 14, 2009 · leave a comment from jeff crump (ezrapoundcake.com) […] […] and ezra pound cake cracks me up every time. they have provided us with an insanely tasty sounding hawiian chicken. with a lot of the asian flavors included above it might just allow you to not miss the fried (tho […] if you like huli huli chicken you will love my web site. i'm a cartoonist on the big island and run a huli huli business in the puna district. the lack was in kauai in october, have not stopped thinking about huli huli chicken…had to do a search…i made this tonight, and i swear this is it to a t!! i can't thank you enough for sharing this!!! hey all! i lived in hawaii far too briefly…about 7 months. we ate a lot of huli huli! there's nothing like it! of cof course, anything made from scratch is usually better, but you can buy a premade sauce if you want to take the short route. the only place i have found it on the mainland is on ebay, (under huli huli sauce) but i am sure there have to be a few stores out there somewhere that sell it here. whether you grill it or smoke it, you wont be disappointed in this dish! you can do pork with it too. i don't recall if i ever tried it with beef but i suppose there's no reason why not. very very tasty thank you thank you! as a long time fan of the original huli huli sauce (you can find it in stores here in texas, believe it or not!), i was sad to give it up when a gluten allergy reared its ugly head. but now i can make my own, huzzah! comments are closed. © 2025 ezra pound cake. all rights reserved.

sign up for free daily recipes! → home grilling easy huli huli chicken posted by meghan on aug 07, 2021, updated sep 28, 2023 this post may contain affiliate links. please read our disclosure policy. this easy huli huli chicken recipe is so full of flavor and makes a fast and easy dinner using chicken thighs! you might be familiar with huli huli chicken from your favorite hawaiian restaurant. huli huli chicken originated in hawaii in 1955 when ernest morgado barbequed whole chickens in a sauce inspired by his mother’s teriyaki sauce. the name “huli huli” was coined because “huli” means “turn” in hawaiian and so the people would shout “huli” every time the chicken needed to be turned. what i love about this chicken recipe is the marinade can (and should) be made ahead of time, so it makes dinner time super fast and easy. the longer you marinate it, the better it tastes. i call for an hour of marinating but that is really the minimum. the flavor is so amazing when you marinate it overnight! also be sure to reserve part of the marinade before adding the chicken so you can use it to baste the chicken as it cooks. the original huli huli chicken recipe uses whole chickens cooked over a fire or grill. i use boneless, skinless chicken thighs which cook quickly and stay moist and juicy. you can use any cut of chicken you prefer, but keep in mind that will change the cooking time. i served this with grilled pineapple and white rice. it would be great with my coconut rice and stir fried vegetables. you could also try coleslaw, macaroni salad or potato salad as a side dish! please enable javascript in your browser to complete this form. nutrition information is automatically calculated, so should only be used as an approximation. disclosure: this post contains affiliate links, which means that if you purchase the items i recommend through the links i provide, i get a small commission. for more info, please see my disclosure policy. thanks for supporting fox and briar! 30 minute dinners all recipes dairy free easy recipes entrees/ main dishes featured posts food grilling independence day / memorial day / labor day popular posts quick recipes summer i am so glad that you are here! i am the recipe developer, photographer, and writer here at my blog fox and briar. i am a passionate, self taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated. all recipes grilling all recipes grilling your email address will not be published. required fields are marked * comment * name * email * δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); this site uses akismet to reduce spam. learn how your comment data is processed. if i used pineapple juice would i cut down in the sugar amt? thank you need to watch sugar amounts for my husband’s health thank you hi, i haven’t tested that but i think it would still be good! the sauce might be less of a glaze. let us know if you try it and how it turns out! this is good for sure but even better with 1/2 cup of pineapple juice. this is delicious!!! going into the regular rotation! so glad to hear that! do you use pineapple? i am so glad that you are here! i am the recipe developer, photographer, and writer here at my blog fox and briar. i am a passionate, self taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated. read more soups/ stews all recipes vegetarian all recipes read more christmas christmas desserts all recipes as seen in ©2025 fox and briar. all rights reserved. privacy policy • disclosure • powered by cultivatewp. 31 days of dinner ideas free email bonus easy dinner ideas sent right to your inbox! free 4 week meal plan free email bonus includes printable grocery list! takeout favorites! free email bonus 5 secrets to restaurant worthy dinners

di went to the city to grab a bite to eat with my kid jeffrey and my mom. jeffrey suggested a joint that serves poached chicken and rice. loves it, goes there all the time. i said, you’re kidding, right? not that i don’t like chicken but this sounds a whole lot like chinese white cut chicken or singaporean hainan chicken which i make all the time. yep, same dish, but served in a hipster space with people willing to wait in line and pay gobs of money to have. really? down home comfort food made by grandma although you can get it at a hole in the wall asian restaurants or buy it at a chinese deli to take home (usually hanging in the windows by the neck, lol). but to become the star of a menu and served in a cool space in the middle of hipsterville? who would have thought something as simple as poached chicken would become all the rage. recently opened in the marina, rooster and rice is my kid’s go to place. chicken, white rice (ok, you can probably get brown rice) and a dipping sauce. it comes with a bit of broccoli or cucumbers and if you want, a bowl of chicken soup. but that’s all. sheesh. why didn’t i think of that? i did a bit of sleuthing (hello google) and concluded that ground zero for poached chicken rising to rock star status might have been portland at nong’s khao man gai food truck. nong p. got her start as a line chef at the popular thai restaurant pok pok. she left to literally go on the road with a food truck serving her chicken and rice. it was wildly popular and she was able to open a brick and mortar place of the same name. rooster and rice also serves the thai version. it’s dipping sauce is bean based and is sweet, salty and spicy. delicious. the dipping sauce for hainan or chinese white cut chicken is based on salt or soy sauce, includes ginger and scallions and is finished with oil. yummmmmmm. i am partial to the ginger scallion sauce which i have posted with my simple poached chicken recipe but i did want to try david chang’s (momofuku) ginger scallion sauce. his recipe has made the rounds on epicurious, saveur, bon apetit’ website, your auntie’s blog, everywhere. all wax poetically about it. its good on everything even slathered on your skin apparently. so, i made it and it’s good alright but is it nirvana? hm. it is ridiculously easy and extremely versatile. it is lovely on noodles, fish, your kids if they forget their sunblock (i’m kidding), on grilled tofu or mushrooms (yay for vegetarians) and of course chicken. it’s the perfect pairing like fred and ginger (my fav). similar to the sauce for hainan chicken or white cut chicken it starts with ginger, scallions, and salt and soy sauce but unlike mine, the oil is not heated and it includes a touch of vinegar. i leave it to you to pick which is your favorite. definitely make the chicken (it’s incredibly delicious and easy) and try the different sauces. love to know which is your favorite. fb started out as a way to connect with my friends, especially with those that don’t live close by but it has morphed into a way to connect with people with shared interests. earlier in the year i stumbled across food52’s (awesome website, check it out) cookbook club. my cynical side thought wow, what a great marketing ploy. a cookbook club that features a different book each month where members can make any recipe from the book and post pics of it on the site. nice try to get me to buy yet another cookbook. my rational side thought, i should call the hubby immediately..intervention time. i’m about to buy a cookbook every month forever, stop me. he could then say in a soft calm voice; have you checked the library? or called a friend who might have a copy? …or a tough love line like “you can’t buy another cookbook unless you get rid of one you already have..and i get to pick which one goes.” nooooooo…. i was able to resist for a little while but yummy photos of recipes from this month’s selection, melissa clark’s dinner: changing the game kept popping up on my timeline and got the best of me. i took a look at the table of contents and wouldn’t you know it a chapter called grind filled with recipes for meatballs caught my eye. i love meatballs. i searched for a recipe from the book to try and found ginger pork meatballs with cilantro and fish sauce (on blog site a modest feast). made with green onions, cilantro, fish sauce, garlic, lime and spiced with ginger and serrano chilis these meatballs were delicious. resistance was futile. ugh, what cookbook will i have to give up? the recipe calls for pork next time (and there will be a next time) i plan on trying a 50 50 mix of pork and ground chicken or turkey. i used a 1 inch ice cream scoop to mold the meatballs, perfect for appetizer sized portions but a little small for a main dish. i’d make them bigger next time. i served the meatballs two ways as a lettuce wrap with a bit of jasmine rice and dipping sauce and on top of a bowl of bean thread noodles garnished with crispy slices of cucumbers, scallions and cilantro. nom nom nom… the kids were home for about a week but we were so busy running around we never got around to our annual summer burger cook off. disappointing but little did i know the chance to flex my culinary muscle would happen anyways. each year saveur magazine presents awards for the best food blog. while perusing the finalists i found a recipe for honey miso ribs on the blog son of a southern chef. they looked mouthwateringly delicious. lazurus lynch, a 23 year old, cute as a button, southern chef, is the creator. it is filled with energy, whimsy, and fun. he oozes so much personality it practically slaps you in the face. look out guy fieri, this kid is the real deal and a natural for tv. a tub of organic miso from the ferry plaza farmer’s market and a 3 pack of ribs from costco in the fridge meant i was destined to make his rib recipe. dinner was set, and off to rowing. i came home and 2 racks of ribs were sitting on the counter coated with a dry rub. hubs casually says i used a couple of racks, what do you want to do with the last rack? game on dude laz’s recipe called for oven baking the ribs, painting on the glaze, and then baking the ribs for an additional 30 minutes. the glaze is comprised of japanese miso ( a soybean paste that is salty and flavorful), ginger, garlic, soy, lime, and sesame. i wanted a touch more acid so i increased the lime juice and rounded up the soy sauce to a tablespoon. baste the ribs a couple of times during the last half hour of cooking, done. serve em’ up. pretty darn easy. on the other hand, wes’s ribs call for painstakingly smoking them for hours and hours and rotating them on the grill constantly. his bbq sauce contains about a million ingredients and needs to be cooked on the stovetop and then brushed on his ribs about 50 times for the last 2,700 seconds of cooking (makes it sound like a long time right?). i’m not trying to create bias or anything… miso ribs above ready to eat   classic bbq ribs below still cooking on the grill. you be the judge. so off we went to our friends paul and pam’s, ribs in hand. after all we needed help eating 3 slabs of ribs. in the end, in a diplomatic fashion, a tie was declared…both equally finger licking delicious. wait, someone just got ribbed off. hi mui. do you remember tbs’s dinner and a movie night on friday nights? during each commercial break hosts paul and janet and their resident chef would prep and cook a dish that thematically went along with the movie being aired (prime example russell’s mussels for the movie gladiator). silly banter, fun factoids about the movie and cooking tips plus a movie…pretty nifty? fast forward a lot of years babies, kids, teens, gray hair, thinning hair, expanding waistlines, empty nest and our monday mom’s coffee klatch has resurrected friday night dinner and a movie. we started with big little lies, best described as the housewives of monterey gone batsh*t crazy and moved on to the handmaid’s tale. based on margaret atwood’s book it takes intensity and darkness to a new level. luckily cocktails and dinner after each airing helps lighten the mood. a combination of factors including work and not being able to stomach a dystopian world (it hits a little too close to real life) i show up, along with the hubbies, just in time to enjoy drinks, dinner and conversation. i rationalize my absence from watching with the feeble excuse “i read the book once upon a time”. dinners are potluck and lucky for me stephanie brought one of her favorite dishes, picadillo. its roots are latin, regional versions can be found from mexico to cuba. it’s a delicious mixture of ground beef, sautéed with tomatoes, seasoned with bay leaves and raised to flavor town by, drum roll please, olives and raisins. the briny tartness from the olives and that little pop of sweetness from the raisins makes this dish a stand out. mind blown…never dreamed i would be enamored with a savory dish that included raisins and olives. not only is it delicious it is also easy to prepare. served with steamed coconut or brown rice and fried plantains this is a simple, beautiful meal. stephanie’s recipe is adapted from cooking light that includes generous amounts of finely diced carrots and bell peppers not always found in traditional picadillo. think of this as picadillo light. the dish can be lightened even more by substituting ground turkey or chicken for part of the beef (i would definitely keep it at least 50% beef though). i perused other recipes for picadillo and found some included other spices including cumin, oregano, cinnamon, chili, and cloves. i enjoy the simplicity and the clean bright flavors of steph’s recipe but i love cumin and cinnamon. next time. do you remember bend it like beckham? a little movie about soccer and following your dreams that launched a couple of careers (kira knightly for one) and was a sleeper hit. though a certified sports nut i really loved the scenes of the family gatherings and delicious food. it reminds me of my own crazy family gatherings where down home food and “sage advice” from elders are the order of the day. in between bites of fried noodles or dumplings my cousins and i nod in respectful agreement at our aunties and uncles then turn our heads to each other and roll our eyes when the inquisition begins. boyfriend? girlfriend? when you getting married? the food and their good intentions make the interrogation worth it. hidden in the dvd of the movie i found an entertaining bonus clip of the mom and auntie demonstrating how to make aloo gobi. a cauliflower and potato curry flavored with onions and tomatoes and spiced with garam masala, chili, ginger, garlic and cumin. inspired by the clip i made their version but this time went searching for another recipe. so i turned to a favorite blog, ministry of curry and typed in aloo gobi. bingo, up popped not just a recipe for aloo gobi but an instant pot version. the pressure cooker makes short work of the dish. perfect for a quick weekday meal. prep the ingredients and have them ready to go into your pot. i cut the cauliflower in good sized chunks and sliced the potato into wedges. if you are a spice wimp like me use half the amount of garam masala. saute’ the spices and vegetables in the pot, cover, pressure cook for a couple of minutes. voila’ dinner is on the table in the blink of an eye. if you like your cauliflower with a bit of bite cook for 2 minutes. i prefer them softer so i use 3 minutes. quick release the pressure or the veggies will be too soft. tasty dishes like this make it so much easier to focus on eating more vegetables and less meat. good for us and for the planet. this dish can also be cooked on the stovetop. saute the onions, garlic, ginger and tomatoes. add spices except salt and garam masala just like the ip recipe. stir in the cauliflower and potatoes, add water and reduce heat to medium. cook for 6 8 minutes stirring occasionally. add garam masala and salt, stir, cover and continue to cook until potatoes and cauliflower are at desired doneness approximately 10 minutes. stir in cilantro reserving some for garnish. for conventional cooking cut the vegetables smaller or par boil them halfway this will shorten the cooking time. a shortcut to peeling and cutting your tomatoes, grating! friday night, its cinco de mayo! time to make something yummy, kickback, relax and catch up on one of my favorite tv shows, anthony bourdain’s parts unknown. this episode features the los angeles mexican community thus making my dinner choice easy, chile verde. i am stoked. when i was a kid our friday night ritual was swanson’s tv dinners (turkey for me, meatloaf for my brother) in front of the tube. a multi course meal contained in a cool space age aluminum tray with individual compartments for each course (so cool). later swanson’s added a little square squished between the veggies and potatoes like a tiny jewel box. it contained a perfect 2 bite apple cobbler or brownie. since we ate chinese food most of the time a meal of roast turkey or fried chicken was a special treat. to top it off we got to watch the flintstones while we were eating and then jiffy pop to finish the evening (kids ask your parents about jiffy pop or watch real genius). the best, friday nights were the bomb. so there we were on cinco de mayo, sitting back on the couch with bowls of steaming hot chile verde and warm corn tortillas watching bourdain gettin’ real with the homeboys in eastside la. traditions should #persist don’t you think? still on my instant pot jag i searched for a recipe for a chicken chile verde in a pressure cooker. i found a couple that sounded good so i decided to do a mash up. i started with a recipe from serious eats by j. kenji lopez alt. really difficult (not) chopped tomatillos, jalapeños, poblanos & anaheim peppers, add chicken thighs and legs, toasted cumin seeds, salt, bunch of garlic, a white onion also chopped and throw it in your pressure cooker. seal, set and dinner…it’s yours (thank you, stevie). yep, thirty minutes later eating chile verde. happy cinco de mayo. serious eats adds a bit of thai fish sauce at the end for that secret flavor bomb. surprisingly it does round out the flavor. i like lots of veggies so i included potatoes and if my kids were home i would have added corn. i also added a pinch of oregano, fresh ground pepper and some smoked paprika. delish. you can substitute pork for the chicken for a classic chile verde. use 3 3.5 pounds of pork shoulder (aka pork butt) cut into 2 inch pieces. set instant pot for 30 minutes and use quick release. also delish. the recipe makes a lot of sauce, so save the extra sauce to make some awesome enchiladas. you can disregard this post if you do not have an instant pot. well, you may want to do a quick read to see if it convinces you to add yet another appliance to your kitchen. after all you can never have too many kitchen gadgets. my first try in the instant pot was a spicy pork shoulder dish from melissa clark and then corned beef for st. paddy’s day. let’s face it…cuts of meat like pork shoulders or briskets lend themselves well to pressure cookers. but how versatile is the instant pot? upon the recommendation of my sister in law i decided to try my luck at making risotto. the time savings was not super significant, what was boss was not having to stand over the stove stirring constantly. for those who have made risotto in the traditional way, it is like a dance. stir, stir, stir, broth, stir, stir, stir, more broth… step, step, step together, pause, step, step, step together pause….see just like doing the tango. first saute’ your aromatics and rice as usual in the instant pot (one pot cooking yay!). add entire amount of stock called for in the recipe and any vegetables (in this case mushrooms), slap the lid on your instant pot, set it for 4 minutes and walk away. yes, you read that right, walk away. the instant pot takes a couple of minutes to come to pressure and then cooks for the 4 minutes. all you need to do is listen for the beep that signals its done. do a quick release (careful, don’t burn yourself), take the lid off, set your pot to saute’ and finish the risotto. finishing requires a minute or two of stirring to create the creamy texture and to finish off the risotto. test the risotto for doneness after removing the lid, you don’t want to overcook the rice. i did not use the full 2 ounces of dried mushrooms, probably closer to 1 ounce and found it a bit overpowering. i would use approximately 1/2 ounce of dried mushrooms soaked in broth to soften. you can adjust the amount of parmesan to taste. a nice addition would be crispy, crumbled pancetta or prosciutto. the risotto was pretty darn good if i say so myself. it could have perhaps used a smidge less time so it was truly al dente but it was surprisingly good and so easy! i am definitely going to give risotto made in an instant pot another whirl. i will miss the arm workout i get from stirring risotto though…life’s little sacrifices. i just received an instantpot pressure cooker for my birthday! this is right up my alley since i am a kitchen gadget freak. not exaggerating, i love kitchen appliances. i am the “what was i thinking, forehead slap” owner of donut hole pans, a strawberry corer, spiralizer, brownie squares pan, sous vide thingy, ebelskiver pan, bread machine, the list goes on and on… when i was a kid i went to woolworth’s with my mom (yes baby boomers, woolworth’s, remember?) in anticipation of a slice of their delicious gooey cheese pizza. instead, i found myself in front of a demonstration booth, entranced. a voice boomed “it slices, it dices, it does it all. this is going to revolutionize cooking and help you escape from the kitchen” i watched as he deftly created mountains of julienned squash, chopped onions, sliced carrots, even waffle cut potatoes. how i convinced my mom to buy this new fangled tool i will never know. but we walked out of woolworth’s, a slice of cheese pizza in one hand and a slice o matic with a bonus chop o matic in the other! these days if i go to the mall with my kids they know there will be the prerequisite stop at sur la table or williams sonoma to peruse because you can never have too many kitchen tools. the instant pot is the latest, hippest iteration of a pressure cooker. there are blogs, facebook pages, and books devoted to the instapot. it is a slow cooker, saute pan, rice cooker, yogurt maker all in one. for you tech geeks you can download the app and program it using your phone. crazy huh. a few weeks ago nyt cooking published melissa clark’s recipe for pressure cooker spicy pork shoulder along with a video of her using the instant pot. it’s easy and delicious and best of all cuts cooking time by at least half. the liberal use of korean chili flakes and kochuchang, a sweet chili pepper paste in the sauce adds an asian flair. if you are a pulled pork fan you will absolutely love this version. marinade the pork in a mixture of chili flakes, honey, salt, and garlic overnight and then brown it the next day. then saute’ the pork in the instapot (which surprisingly took less time than i imagined) until browned. add a bit of water, twist and clamp the lid shut, set the timer for 70 minutes, and chill out for a couple of minutes before making the sauce. easy peasy. the sauce is made with chili paste, ketchup, garlic, fish sauce, honey, and ginger. as delicious as this sauce is it packs a punch in heat and flavor. a little goes a long way so add the sauce in small increments to taste. the first day we shredded the pork, mixed in bbq sauce and juice (from the instant pot), and broiled the pork to crisp the edges. we served it on a bed of rice with sliced cucumbers and carrots, a porki bowl (get it?). the quiet nods and hmms as we ate confirmed we had a winner. this makes a more than generous amount of pulled pork. luckily the kids were home for spring break and made quick work of the pork. beyond our rice bowls, we had it with scrambled eggs for breakfast and in hawaiian sweet rolls with a cabbage slaw for lunch. so good! this is a definite keeper. the maiden voyage of my instant pot was a resounding success. can’t wait for another opportunity to use it. addendum: st. patrick’s day, a week later was the perfect time to use the instant pot. literally threw corned beef, pickling spices, an onion, and some garlic in the pot. an hour and a half later i had a platter of tender melt in your mouth corned beef with cabbage, potatoes and carrots (ok i slightly mis timed the vegys so a bit on soft side) on the table. it’s a good thing. miss me? i have been on an extended break from the blogosphere. knocked down by the flu during the holidays, my post election blues (i promise to refrain) and the wet dreary weather kind of got the best of me. but i’m back! ready to tackle 2017. this year’s theme will be comfort food from soup to dessert, food for the soul. food for family and friends dishes to share, meals that bring us together and make us happy. nothing better than sitting around the table eating, talking and laughing. what better buffer to our crazy mixed up world right now. if you have a favorite recipe i would love to share it on my blog and if there is a story behind your dish, i definitely want to hear it. this first post was going to feature soup. you know how much i love soup, yep i could live on just soup. not to mention soup is the perfect antidote for cold wet weather and when you’re not feeling 100%. in fact, i had an easy soup recipe in mind, a family favorite that i make whenever my kids are home but a recipe for chicken tikka from one of my favorite blogs, smitten kitchen caught my eye. i had to try it. it is a one pan meal loaded with flavor from spices like garam masala, chili, cumin, paprika and garlic. the hard part maybe rounding up the different spices used in this recipe. fortunately quite a few markets now carry indian and asian spices. try whole foods or there is always amazon or online spice stores like penzey’s. if you have an indian market or middle eastern market in your area, definitely check them out. spices are usually very reasonable. once you have the spices the rest is easy peasy. marinate the chicken pieces in the yogurt, cut cauliflower and potatoes into chunks, season and scatter them on a sheet pan. place chicken pieces in between the vegetables and bake in the oven for 30 40 minutes. voila’ dinner is ready to be served. with my first bite, i could taste the tang of the yogurt and the kick from the chili and jalapeño. the cauliflower and potatoes, with their crispy edges and smooshy (is that a word?) centers, were the perfect foil to the chicken. i can’t wait to make this again. added bonus, just one pan to wash, uh huh, uh huh. readers: note that the email address and logging in prompts do appear for comments but providing an email address and logging in are not required.

your custom text here so, here we are. never thought i’d ever have to cook this way (and we will for sure cherish the next time we can shop, cook, and eat the way we did before). but these extraordinary times call for a new way to think about food. your grocery runs are limited and you have to lean more on pantry staples. you may have to feed more people, for more meals. and you’ll either have more time at home, or less time with the demands of family and other challenges raised when you’re all cooped up. like all of you, i’m still learning as i go. here are some tips as you navigate this new way of cooking. i’ll be updating this post as i refine my techniques, so save this page and keep checking back! set yourself up for leftover success. for example, start with separate preparations of rice, beans, and roasted vegetables. for the first meal, create a grain bowl with your favorite vinaigrette. next time, use the rice to bulk up a soup. puree the beans into a dip. add the veggies to a frittata. finally, mix the rice, beans, and vegetables with chili powder, cumin, and tomatoes (fresh or canned/jarred) for a mexican style dish. notice   if you started with that last dish, you'd be way more limited with your leftover layup. start simple. case study: lemony brown rice bowl with shrimp the bulk of this is made with long lasting pantry ingredients   brown rice, lemon, red onion, feta, olives, and frozen shrimp. the fresh ingredients are there, but i’ve purposely pared back. i used just three mini cucumbers, a handful of grape tomatoes, and about three stems of dill (a side salad for me in better times, but times have changed). the tough bottom inch of the dill stems, along with the onion skins, were saved. i’m freezing these with chicken bones from another night. once i have enough scrap ingredients, i’ll make stock. the olive brine flavored the rice, almost like a vinaigrette would (think: salt, fat, acid, umami). feta brine would also do the trick. if you’re anything like me, you like lots and lots of veggies. problem is, you’ll run out sooner that way. better some fresh ingredients, for longer, than no fresh ingredients, sooner. add mushrooms to your boxed mushroom soup. add cabbage to your frozen dumplings. you’ll stretch your fresh ingredients + boost the nutrition of your shelf stable products. reexamine your recipes and ask yourself: will this ingredient satiate me/ fill me up? (rice, beans, pasta, etc) will this satisfy me/ make me happy? (chocolate, cheese, etc) will this offer important nutrients? (kale, raw veggies, etc) is this ingredient critical to the taste of this dish? sadly, something like carrots in a stock doesn’t make the cut. the flavor is too subtle, and you’re boiling away all the nutrition. save these ingredients for dishes where they will shine   in terms of taste, nutrition, and impact. if you can’t bear to be without your classic mirepoix, use scraps in your stock   carrot peels, the base of your celery, onion skins and ends   items that would normally get thrown away. the other day i made too much corned beef. so the next day i made split pea soup, then fried rice   both using corned beef as you might use ham. in more mobile times, i’d probably buy ham, but for now we use what we have. the rinds of your lemons. the bones of your chicken. the brine in your pickle jar or feta tub. these are great flavor enhancers that don’t require an extra trip to the grocery store. before you throw anything away, think to yourself, how can i use this? additionally, we are accustomed to prepping our food a certain way. but many of these components are edible. consider: the leaves of a cauliflower, the stems of soft herbs, the knobby end of zucchini, the broccoli stalk. in some instances, you will have to shave off the fibrous part or cook for a little longer, but otherwise, these vegetable parts are totally edible. case study: kale, white bean, vegan sausage soup the stock was made with not just a chicken carcass, but also the skin. skin is not always added to stock, but i couldn’t throw it away. skin adds a “roasted” taste, along with salt and fat   all components that ensure this soup isn’t as austere as its modest ingredients imply. use the stems of the kale. just boil them a little longer than the leaves. did you know you can freeze bread? just slice it (if it’s not already) and freeze. oftentimes, i get little broken bits in my frozen bread bags which make them too small for normal bread usage. here, i used them for cheesy crouton floats, and added the crumbs in the bottom of the bag into the soup itself (actually many of your favorite soups contain bread   ribollita, gazpacho…). got a parmesan rind? drop it in the broth. you know how it goes by now. what’s normally thrown away can add fat, salt, umami   flavor. for example, right now i have fresh onions and i also have dried onion flakes. i’ll save the fresh as a taco topping, where the freshness is important. i’ll use the dried in a stew or soup, where the onions will melt away anyway. when you’re making a meal, you’re assembling a team. skip the wallflowers and go with the jacks and jills of all trade. sausages (meat or vegan) are great because they offer a trifecta of flavor   fat, salt, spice. when used in a soup, you can even get by using water instead of broth   it’s that flavorful. other mvp ingredients   strong cheeses, bacon, ham, anchovies, fermented black bean paste, miso. improve your dish   without dipping into your food supply. cut your ingredients small so you have the satisfaction factor in every bite. brown the sausage, toast your bread, broil your cheese. the maillard reaction lends complexity and depth by virtue of heat and time (ie: something you have in unlimited supply). of course, use food that’s about to go bad, but otherwise, try not to cook more than you can eat/ can tolerate eating day after day   especially if the dish doesn’t freeze well or you don’t have room even if it did. if you’re stress baking or cooking, halve recipes. you’ll get the same amount of stress relief, with less waste. how are you cooking differently these days? share any tips, questions, or comments below! whew! i just got back from the greenwich wine & food festival. it was a crazy whirlwind and a complete blast   so many amazing food vendors, talks, games, and music… all set on the beautiful waterfront. check out pics on my instagram here and here. though i’m pretty beat, i just had to jump on here and give you my recipe for my apple cider char siu pork, the dish i cooked on the demo kitchen stage. shame on me for not having it ready! as i mentioned in my demo, i developed this dish for three reasons: 1) it’s a variation on the dish i made when i was first eliminated on food network star. my dish was good, but my presentation didn’t impress the judges. so this was my chance for demo redemption … if only for myself. 2) i wanted to do a home cooked riff on traditional char siu pork, a dish that perhaps you’ve had but never thought to make for yourself. 3) char siu ingredients   cinnamon, star anise, cloves, ginger   are very much in line with the flavors of fall. add apple cider and you’ve got a chinese autumn dish that’s perfect for the season. traditional char siu pork is usually something you’d buy because it requires a special oven and esoteric ingredients. i’m pretty happy that this home version comes really close to the original, uses basic ingredients, and swaps out the typical shoulder or belly for lean and fast cooking tenderloin. i also call for something called “apple cider molasses”, a fun ingredient you can make at home. did you know pomegranate molasses is simply reduced pomegranate juice? that was my thinking here. when you reduce the apple cider, you get a deeper, sweeter, thicker liquid that’s gives great flavor and body to the glaze. the concentrated sugar content also helps give the pork that sticky sweet and spiced yum factor. you can even make a bigger batch of molasses and use it like a syrup or sweetener. try it in a vinaigrette, or a pop of flavor in your seltzer, or even a topping on yogurt or ice cream. once you have the apple cider molasses, this dish only takes 30 minutes. 5 cups apple cider¾ cup soy sauce ¼ cup hoisin sauce6 garlic cloves, smashed 2 inch knob of ginger, peeled and sliced 3 tablespoons annatto seeds (optional   adds some of the red color characteristic of char siu pork, but very little flavor)5 cinnamon sticks ½ cup star anise pods 1 tablespoon whole cloves ¼ cup honey 2 boneless pork tenderloins   2 2 ½ lb in total1 tablespoon 5 spice powder 1 tablespoon salt 2 tablespoons grapeseed oil add apple cider to medium saucepan and bring to a boil. lower to simmer and reduce until 20% of volume, about 1 hour. you will have about 1 cup of reduced apple cider “molasses”. this can be done up to 3 days ahead. preheat oven to 425°f. line baking sheet with foil, making sure it is entirely covered. dry pork loin with a paper towel and cut each tenderloin into two halves, so you have four pieces total. rub with five spice powder and salt. bring large skillet to medium high heat and add oil. sear the pork loin on all sides, 3 4 minutes on each side. place pork pieces on baking sheet and place in the oven on the middle rack. roast for 15 minutes. while the pork is roasting, add apple cider molasses, soy sauce, hoisin sauce, garlic, ginger, annatto seeds, cinnamon, cloves, and star anise to a saucepan. bring to a boil and then reduce to simmer. simmer for 15 minutes, then remove from heat. strain glaze and add honey. remove pork from oven and turn oven to broil. one by one, place pork pieces in a medium bowl and spoon glaze on top, making sure the entire surface is coated. place pork on top rack and broil for 5 minutes. remove from oven and allow to rest. serve with remaining reserved glaze. we had a plan. my dad would make one dish featuring the amazing hestan nanobond 11” skillet at my parents’ house, and then i’d do my own interpretation of the dish at my own home. yes, the skillet came in a set with a saucepan and saute pan, i said. you can use those if you want, but they’d just be extra. there’s no need. so i got to my parents’ house for part one of this post, and guess what?? he had developed a whole menu using all the components of the set. so extra!! what about the original plan?? and yet… i couldn’t get mad. when it comes to food, my extra ness didn’t come from nowhere. it came from my dad. so that’s how i ended up being sous chef to my dad, just like when i was growing up. first, a note about my dad before we get into the recipes. 1) he’s a doer. my childhood house is filled with his projects   everything from handmade birdhouses, to a waterfall spout in the bathroom, to an entire house addition that he designed and built basically by himself. 2) he thrives on experimentation. when it comes to food, he’ll spend months or even years trying to perfect his macaron or lasagna or smoked ribs. he’ll try various tools and gadgets and when he finds something he likes, he will stick to it forever. (which makes shopping for him a very high stakes gamble since he will either love it or never touch it.) and that’s what brought us here   a compulsion to create. the star of the dinner was a rack of lamb. our goal was to develop flavor in two ways: sear on the stove for major maillard reaction, and then infuse with that extra something in the smoker. the hestan nanobond skillet was amazing at this because it can withstand temperatures of up to 1050˚f, creating a super savory crust on the range. then, off it went into the smoker. even though the skillet looks fancy and luxe, it’s an absolute workhorse that can go into the smoker without looking any worse for wear (super hard and non porous titanium surface ftw). the key is to sear all sides of the lamb chops. get in every nook and cranny. tilt your pan if you need to! you want the hot hot heat of the skillet on the meat. i know lamb can be quite controversial (my mom won’t touch the stuff), but i think the smoke rounds out the gaminess of the lamb, giving it a fullness that’s less aggressively lamb. the rest of the meal continued in other hestan pieces… taishan cauliflower is common in taiwanese cooking and is a more delicate yet fuller bodied cauliflower. any member of the cruciferous family benefits from browning, and here the taishan gets even sweeter and nuttier. we also used the saucepan to make garlic infused butter. we spread that on some baguettes and then threw them in the smoker. why not? and last, once the lamb was done, we had to do the extra credit thing. when we have family time and a new, high performing cookware set ... this is our go time. we cleaned out the skillet and made a clafoutis. was it extra? yes of course. that was the point. father’s day is coming up and if your dad is anything like mine, he won’t want a gadget or a tool or a tie   he’ll want a piece of versatile cookware that will serve him well for all types of cooking exploits   from the stove to the grill to the smoker and beyond. nanobond can handle heat up to 1050˚f for high heat searing, and is lighter, faster to hear, and easier to maintain than cast iron. f nanobond skillets have 20% more surface area than traditional stainless steel skillets for optimal browning/flavor development. the molecular titanium bonded stainless steel creates a non porous surface that's 4x harder than traditional stainless steel, making it scratch/stain resistant. nanobond cookware cleans up like new, even after being directly on the grill and smoker check out the hestan nanobond 11” skillet here and the full 5 piece set here! i’m teaming up with hestan culinary to give one lucky winner an 11” skillet (a $280 value)! gift it to the dad in your life or keep it for yourself… i won’t tell. :) here’s how to enter: 1️⃣ follow @jessica_tom and @hestanculinary on instagram2️⃣ tell me what you’d sear in the hestan nanobond 11” skillet 3️⃣ tag two friends winner will be chosen at random. this giveaway ends sunday, june 16, 11:59 est. good luck and can’t wait to hear your searing ideas. 😋 this post is sponsored by hestan culinary, a company that makes incredible cookware i use daily even in my non sponsored life. 2 lb rack of lamb salt pepper 3 tablespoons grapeseed oil trim the fat on the lamb and liberally season with salt and pepper. allow to come to room temperature. prepare and set your smoker to medium heat. heat skillet on stovetop on high. when a drop of water immediately sizzles and evaporates, add grapeseed oil. to see if the oil is hot enough, use the chopstick test. submerge the chopstick tips into the oil. if oil immediately bubbles up, the oil is ready. gently add the lamb onto the skillet and sear, about 3 4 minutes on all sides. when the lamb feels firm to the touch and is evenly browned, dispose of excess oil and bring to smoker. smoke the lamb in the skillet for 25 minutes. remove from smoker and allow to rest. carve and serve! 2 ½ tablespoons butter ½ cup sugar ½ cup flour 3 eggs 1 cup whole milk 1 ½ cup berries of your choice preheat oven to 375˚f. gently melt butter in skillet. add the sugar, flour, eggs, and milk. whisk to mix. lightly coat the berries in flour (this is to prevent them from sinking). add berries to skillet and gently incorporate. bake for 25 30 minutes, until the center is just set. remove from oven and serve warm with ice cream. we’ve all been there. you get to the farmers market and it’s so beautiful and inspiring and you want this and that and the other. everything is so gorgeous… but where do you start?? i collabed with quiddity on a short video on how to shop the farmers market. here’s my shopping strategy, and how i use my market haul to make a dish. purple bravo radish   this is my star item and what the dish revolves around custom lettuce blend   purple radish shoots, sunflower shoots, micro chrysanthemum, tatsoi, micro mesclun, miner’s lettuce, lamb’s quarters though farmers markets can be a little overwhelming at first, remember that seasonal, local cooking is actually quite easy. if they grow together, they go together. chances are, crops that come into season around the same time will naturally pair with one another on the plate. secondly, the ingredients are so good, you don’t need to do much. the best way to honor your ingredients is to prepare simply and then get out of the way. and that’s what i did with my spring radish salad with aged havarti, creamy horseradish dressing, and cru tons. i left the beautiful lettuces and cheese as is. i left the bread unadorned and untoasted so you can fully appreciate the texture (and use it to sop up the dressing). because this dish was an ode to radish, i showcased it in three different preparations: raw, roasted, and pickled. roasting brings out the radish’s sweetness and earthiness. pickling draws out the spiciness. and raw is like the flawless no makeup selfie   the radish is naturally beautiful thankyouverymuch. finally, i made a simple dressing that amplified and unified the flavors already in the salad. this horseradish dressing is creamy (to give heft to the leaves and unify them with the heartier radishes, cheese, and bread), sweet (to balance out the bitterness of the radishes and greens), and spicy (to alert our tastebuds to the subtle spiciness of the spring radish). you might be tempted to eat this salad with your hands, savoring each ingredient one by one. do it! that’d be the ultimate way of honoring these great spring offerings. ½ cup buttermilk ½ cup kefir yogurt ¼ cup olive oil 2 4 tablespoons prepared horseradish (depending on how potent your horseradish is) 1 ½ teaspoons honey ½ teaspoon salt½ teaspoon black pepper whisk all ingredients together and drizzle onto salad just before serving. if i could only have one fruit for the rest of my life, it’d be the orange. think about it   it’s food and juice. it’s sweet and tart. you can candy the peel or spritz it into a cocktail. the pith adds a welcome bitterness if you want to change it up. kumquats are like super charged oranges, which make them perfect as pops of contrasting flavor in a rich cake. because you can eat the skin, you get the bitterness along with juice, sweet, and tart. to me, kumquat is a very adult flavor because of its mouth puckering flavors. adult taste, adult beverage, so i added a healthy dose of grand marnier to soak the kumquats. rosemary amps up the somewhat savory notes of kumquat and adds a lovely aroma   if the kumquats and booze weren’t doing that already. 1 3/4 cup kumquats1/2 cup grand marnier 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder pinch of kosher salt 1 1/2 stick butter, room temperature 1 cup granulated sugar 3/4 cup greek yogurt 3/4 cup powdered sugar2 tablespoons lemon juice 6 sprigs rosemary thinly slice the kumquats and add to a medium bowl. pour the grand marnier over them and allow to soak. preheat oven to 350°f. butter and flour a 9 inch bundt pan. mix the flour, baking soda, baking powder and salt in a large bowl and set aside. in an electric mixer, cream the butter and sugar on medium high until light and fluffy. add the eggs one at a time and mix until incorporated. reduce mixer speed to low and add one third of the flour, then half the yogurt, then one third the flour, then the rest of the yogurt, then the rest of the flour. add kumquats and grand marnier. gently pour into prepared bundt pan and smooth out top, careful not to the smoosh the fluffiness. bake for 60 minutes, rotating midway. remove cake from oven and immediately start making glaze. mash three sprigs of rosemary with the lemon juice. strain, then add infused juice to powdered sugar. mix thoroughly. you will think you need more liquid, but you don’t. keep mixing until you reach a stiff but still fluid consistency. invert bundt pan onto wire rack on top of a baking sheet (to catch the dripping glaze). immediately pour glaze on top and top with the rest of your crushed rosemary. the cake must be glazed while the cake is hot, so work fast! when it comes getting your collagen fix, i’d say this is a lot prettier than bone broth, right?? this dish is inspired by mango sago, an asian dessert made with tapioca like pearls derived from the palm tree. sago and tapioca are quite tasty, but don’t offer much nutrition wise. peach resin is a perfect substitute for taste and texture, and also gives you a wallop of collagen goodness. the sweet coconut milk and peach resin mixture is also great for other applications   add it to your iced coffee or matcha for a super charged pick me up. or, serve it with pineapple for a piña colada vibe. i sometimes steal a couple sips in the middle of the day. the sweetness + healthy fats + pop of collagen always hits the spot. 1 can of light coconut milk2 tablespoons of blonde coconut sugar (or the sweetener of your choice) 1/3 cup water 2 cups prepared peach resin (see here for instructions)3 mangos, any varietyblack sesame seeds zest of one lime add coconut milk, sugar, and water to a small saucepan and simmer until sugar is dissolved. add peach resin and simmer on low for 5 minutes. remove from heat and let cool slightly. add to blender and gently blend, breaking the pieces of peach resin into smaller chunks. chill. when ready to serve, add coconut milk and peach resin to shallow bowls. peel and slice mango. you can cut the mango any way you want, but to get the fanning effect, slice the pulp on each side of the mango seed. choose one pointy end of the mango as your central point. slice the mango very thinly, radiating from this central point. make sure your slices do not intersect with one another, because you want the mango half to stay in one piece. when finished, gently pat the top down and to the side so it fans out. repeat with the rest of the mango halves. use a spatula to pick up the pieces one by one, and gently lay them on top of the coconut milk and peach resin. sprinkle with lime zest and sesame seeds. serve cold! we’ve covered the basics, and then the traditional. now we’re bringing peach resin into the here and now   how you can integrate this amazing plant based source of collagen into recipes you make and eat and drink everyday. first up is one of my favorite flavor combinations ever   cantaloupe and ginger. if you haven’t tried it, you must (with or without peach resin). when you think about it, cantaloupe is a very unique flavor. lots of greens taste like spinach, and of course many meats taste like chicken. but nothing quite tastes like cantaloupe. you know it’s unique when you can’t really describe it. it just tastes like… cantaloupe! the ginger really perks up the cantaloupe flavor without overpowering it. cantaloupe is an awesome food to get your glow on   making it the perfect partner for peach resin. it’s super hydrating and loaded with antioxidants that fight inflammation. the key here is to puree part of the cantaloupe, and then leave some chunks of melon and peach resin semi blended. the result is a fun pulpy drink. the peach resin, when broken up, tastes like little tapioca pearls   soft and a little gummy and totally delightful. 1 ripe cantaloupe, chilled 2 ½ teaspoons minced ginger 1 cup peach resin, soaked for 24 hours and cleaned (see here for further instructions) bring pot of water to a boil and add peach resin. simmer on low for 5 minutes. drain in colander and run under cold water until cooled. puree ¾ of the cantaloupe and all the ginger until smooth and totally liquid. add peach resin and remaining cantaloupe and blend on low, making sure ingredients you’ve just added are just chopped more finely and not totally blended. serve cold. note: buy my preferred brand of peach resin here. towards the end of any chinese banquet    a wedding, birthday, and most definitely lunar new year    you will get a giant platter of noodles. you’ll reach for your serving but the noodles won’t stop. they’re long and tangled. you look for a knife, but of course there aren’t any knives at a chinese banquet table, just chopsticks. not that your grandma would allow you to cut them. aiya, do you want to cut your life short? so you pull and pull and before you know it, your small chopstick pinch turns into an entire plateful. these noodles aren’t just any noodles, they’re longevity noodles    uncut and extra long. the long life symbolism and somewhat comical way you eat them got me thinking… what if all the ingredients in longevity noodles were long and uncut? and so i added long beans, flat chinese chives, enoki mushrooms, and bean sprouts. no stunted peas or diced anything    we’re looking for length! i gave the veggies a little trim but otherwise kept them at full length. when it comes to a long life, might as well quintiple down, right? note: stir fries are easy and very adaptable. all the work is in the prep. cooking happens in a matter of minutes. the key to stir frying is to time your ingredients and know how they cook. for example, of all the vegetables in this recipe, only the long beans and chinese chives sear quickly. the mushrooms and bean sprouts are very watery and will steam before they brown, if they do so at all. so you have to decide what you want to sear and what you want to steam. if you want your ingredients to brown, you may have to cook them in batches so they have room to expel water and brown. or, you can do as i did and only sear a couple of ingredients, and then add the rest of the watery ingredients to steam all together. this is technically more of a stir fry/braise, but is equally delicious and a whole lot faster than a true stir fry. ½ lb longevity noodles (or any asian wheat noodle. i like thinner noodles, but they are more prone to breaking which kinda happened here 😬) 1 ½ tbsp oyster sauce 1 ½ tbsp hoisin sauce 3 tbsp soy sauce ½ tsp white pepper 1 tsp sesame oil 1 tbsp grapeseed oil ⅓ lb long beans ½ lb chinese chives ⅓ lb bean sprouts ⅓ lb enoki mushrooms cook noodles according to package instructions. remove from water when very al dente, since they will continue to cook and absorb water once they’re re added to the stir fry. for fresh noodles, this means you could be cooking the noodles for as little as a minute. wash, dry, and trim all your vegetables. mix the oyster sauce, hoisin sauce, soy sauce, white pepper, and sesame oil and set aside. heat the wok on high until a drop of water sizzles immediately. add grapeseed oil. when the oil shimmers, add ginger and stir until fragrant, about 15 30 seconds. add long beans and stir fry until the beans start to get some color. season the beans and other vegetables as you go. add chinese chives and continue to stir fry until they take on color. add the mushrooms and bean sprouts. stir fry until wilted, about 2 3 minutes. add the noodles and oyster sauce mixture. mix gently so you don’t break the noodles. a wok is ideal for stir fry because its shape is conducive to the browning/steaming method i described above. the ingredients on the bottom sear while the ingredients, piled on top like a bowl, are cooked with steam. (as opposed to a skillet where everything is basically level.) it’s also easier to mix ingredients in a bowl shape. of course, the classic way of using a wok is to put all ingredients in contact with the wok, ensuring even browning. you control the heat level by moving the ingredients up or down the sides of the wok. the standard for chinese chefs is a carbon steel wok, but they can be hard for the beginner or casual cook since they require a somewhat onerous breaking in process, consistent seasoning (maintaining the oily surface that keeps the wok nonstick like), and can’t be used with acidic ingredients. that’s why i use the hestan nanobond wok, which combines the best of all worlds. it can be heated to extremely high temperatures like a carbon steel wok (and unlike a non stick pan), but the titanium coating is non porous, meaning foods easily release without seasoning or a chemical coating. and unlike cast iron, the hestan wok conducts heat quickly, meaning you can cook in a flash. that’s the spirit of stir fry! if you love thanksgiving, you’re bound to love lunar new year too. the holiday is all about family, beloved traditional dishes, and copious amounts of food. i’m not here to start beef with thanksgiving    as far as i’m concerned, we should have a big eating holiday every month    but lunar new year has a couple extra things going for it. (i’m writing from a chinese perspective, but countries throughout asia celebrate with their own traditions.) for one, when you’re a kid, you get hongbao or lai see, red envelopes filled with money. you receive them from all the married people in your family and at a big party, you can make quite the killing. (this is fun in a different, more expensive way once you’re married.) second, chinese culture is filled with food symbolism. noodles are a symbol of long life. fish is good luck because the word is pronounced the same as the word for abundance. dumplings symbolize gold ingots. the more you eat, the richer you’ll be in the next year. win win. i invented lion’s head in the grass as a way to merge two symbolic powerhouses. we are entering the year of the pig, so pork is a must. pigs are lucky animals and eating pork is said to bring strength and prosperity. and with its plentiful leafy greens, cabbage represents wealth. this is why you’ll find jade cabbages in many chinese households. just make sure you point them inwards, or according to feng shui, your money will fly right out the door. lion’s head meatballs are chinese steamed or braised pork meatballs. stuff that flavorful pork mixture inside a head of cabbage? lion’s head in the grass. meatball1lb ground pork, 80% lean½ cup garlic chives, chopped (if you can’t find, can also substitute scallions)1 tbsp minced ginger 2 tbsp sesame oil 1 tbsp grapeseed oil 1 ½ tbsp soy sauce 1 ½ tsp xiaoxing wine ¼ tsp white pepper 2 tbsp salt ½ tsp sugar 1 medium head of cabbage1 tbsp sliced ginger mix all the meatball ingredients together. stir until just incorporated, making sure not to overmix, otherwise the meat will be too dense. set aside and let the meat mixture come to room temperature. remove the core of the cabbage using a paring knife. continue cutting into the cabbage, carving out pieces of cabbage. once you begin seeing the layers of the cabbage, and you have enough room for leverage, use a spoon to scoop out the inside. make shallow cuts into the cabbage with the paring knife, then remove the excess cabbage with a spoon. continue until the outer shell of the cabbage is ½ inch   ¾ inch thick. fill the inside of the cabbage with the pork mixture. pack lightly, making sure there’s still some airiness inside. boil a full kettle of water. you will need this as you replenish your steaming liquid. place a round pan grate in the bottom of your wok. pour hot water to the level of the grate and add sliced ginger. place stuffed cabbage onto the grate, cover, and simmer on medium for 50 minutes. when the water gets low, refill with the water in your kettle. serve in a bowl with your steaming broth. if you don’t have a wok with a domed lid, you can use a wide skillet and then cover with a foil tent. you can also use a lidded pot. ideally you should use a wok. i use the hestan nanobond wok, which is wide and flat at the bottom (as opposed to narrow or rounded), which means better contact with my range’s flame. when compared to a flat lid, the domed lid fares better with moisture retention and air circulation. plus, a domed lid is high enough to clear a whole head of cabbage. :d i tend to think of desserts in categories. for thanksgiving or christmas, i must bring 3/4 of these flavors: nuts apples pumpkin citrus or berry* *#4 is never up for debate    it’s an essential ending to any long meal. you want something bright and fresh to cleanse the palate. keep in mind, i didn’t say “light”. i’m talking bright… but also rich, indulgent, and over the top. so that’s how i came up with my raspberry tiramisu. i wanted to play with tiramisu flavors, but also felt coffee and cream wasn’t enough to jolt your burdened tastebuds. raspberries were introduced. then freeze dried strawberries to boost the sweet tart berry flavor. and then chambord    the raspberry liqueur    to bring out the berry notes of the coffee. the rest of the players are the same: ladyfingers, heavy whipping cream, mascarpone. and just one more thing for contrast. heavy is to bright as creamy is to… crunchy! yes, i added biscoff cookies, which everyone knows are amazing on their own, but really make this a crowd pleaser. (just watch people perk up when they hear, “biscoff”!) this is a dessert recipe for savory cooks. you can taste and improvise as you go. feel free to add more or less sugar or condensed milk. amp up the booze or add another type of crunch. just do me a favor   if you don’t use coffee and mascarpone, call it a trifle instead of tiramisu. 2 cups heavy whipping cream1.2 oz freeze dried strawberries (i got mine from trader joe’s) 1/4 cup sugar 11 oz sweetened condensed milk 16 oz mascarpone 18 oz raspberries 20 30 ladyfingers (i used casa rinaldi brand) 3 tablespoons strong coffee or espresso 3 tablespoons chambord 20 biscoff cookies (also called speculoos) beat 2 cups heavy cream with a pinch of salt in an electric mixer on medium high until you achieve stiff peaks. use a spatula to transfer to another bowl (don’t worry about removing all the cream). to the same mixing bowl, add freeze dried strawberries, sugar, condensed milk, mascarpone, and one third of the raspberries. mix on medium until everything is well incorporated. gently add three quarters of the reserved whipped cream until mixed well. swirl the rest of the whipped cream into the mixture, so you get some white streaks. mix coffee and chambord in a small bowl. crush biscoff cookies in a large ziploc bag, leaving some larger pieces for extra texture. to assemble, spread whipped cream mixture on bottom of deep glass container. add ladyfingers and soak with coffee/chambord mixture with a silicone brush. add raspberries, making sure to line the edge so we can see them. sprinkle biscoff crumbs on top. start again with your layers until you finish all the components. cover and let sit in the refrigerator. three hours will give you half crunch, half crunchy. six+ hours will give you a more uniform bite. i can’t believe i haven’t posted this recipe before. sambos is an iconic tom family dish, and the dish that inspired the cheeseburger samosas i made to win star salvation. i talked about this during my nycwff demo, but in brief: this is the most requested, most beloved food item in my family. we usually make it for thanksgiving and christmas, or a special occasion like a baby’s birth or my book launch. it’s a family affair, with my brother peeling the spring roll skins, my mom and i folding and stuffing them, and my dad deep frying them. sambos are a street food from madagascar (where my mom is from) and are influenced by the country’s chinese and indian influences. because they’re so tasty, people assume they must be hard to make. they’re actually quite simple. warning: these are meant to be apps, but people will still eat too many and spoil their appetites for the rest of the meal. it happens all the time   to sambos newbies and veterans alike. makes 13 15 sambos 1 package 8”x8” spring roll wrappers (i prefer spring home brand) 1 lb ground beef, 85% lean 1 tsp + 6 cups vegetable oil for frying 2 tsps kosher salt ½ tsp ground black pepper 3 tbsps madras curry 10 scallions, diced 2 tbsps flour 2 ½ tbsps warm water 2 lemons, cut into wedges heat 1 tsp canola oil in large frying pan. add beef and sprinkle evenly with salt and pepper. cook on medium high until almost all browned, 5 8 minutes. break up any large pieces. the beef should be broken up as much as possible so it can be easily spooned inside the sambos. drain any excess water/fat and return to heat. add curry and continue to cook, allowing curry to warm and bloom, 1 2 minutes. turn off heat and add diced scallions. allow to cool and refrigerate for at least 45 minutes. the mixture will be very heavily spiced and seasoned    this is what you want because the deep frying will temper the flavors. when ready to assemble and deep fry, cut spring roll wrappers in half, so the sheets are long rectangles (not squares). separate 20 or so sheets and lay them under a damp paper towel. (you will make 13 15 sambos, but you may need extra in case you mess up). make the flour paste by mixing the flour and water. if the paste stiffens, just add more water. it should be the thickness of craft glue. remove the beef from the refrigerator and start assembling the sambos. here’s how you fold them: bring remaining vegetable oil to 375°f. deep fry until golden brown, about 2 3 minutes. place on paper towels with the pointed end (ie: the tip of the arrowhead) pointed downwards to help drain excess oil. serve hot with lemon wedges. feel free to swap out the meat and seasoning. i once even made a raspberry nutella sambos, though i encourage you to start with the original. i made these for july 4th, thus the plates :) oh i know what you were thinking when i said i was making ketchup shrimp on episode 4. ew, ketchup? that’s an insult to shrimp. but trust me, ketchup shrimp is a nuanced and complex dish. if i didn’t mention its main ingredient in the title, you wouldn’t even know it had ketchup. but i think ketchup is great, so i let the dish wear its name loud and proud. so what’s the story behind it? ketchup shrimp is a treasured tom family recipe. i’ve eaten it for as long as i can remember. without fail, my dad makes it for thanksgiving and christmas, but he’s also known to make it just because. and why not? it just takes a few pantry ingredients + shrimp. it seriously takes 10 minutes or so. but ketchup shrimp isn’t a tom family invention. in fact, it’s a staple in many chinese american households. when you think about it, ketchup is a magical ingredient. it’s sweet, a little tart, and has tons of umami, a “meatiness” that fills your mouth. when bobby and giada announced that our challenge was to make a typical weeknight meal, i immediately thought of ketchup shrimp. it's fast, interesting, and has a bonus: if someone else got the shrimp before i did, you can easily use this same recipe (with some considerations for the meat) with chicken or pork. 1 lb shrimp, cleaned with shells on 10 cloves garlic 3 inch knob of ginger 1 tbsp vegetable oil ½ cup ketchup 2 tbsp hoisin sauce2 tbsp chinese black vinegar (if you don’t have this, you can substitute rice vinegar or even balsamic vinegar) 1 tsp worcestershire sauce peel ginger. finely dice the garlic and ginger. heat a frying pan on medium. add oil and heat until shimmering. add garlic and ginger and saute until fragrant and golden, about 2 3 minutes. remove the garlic and ginger, while keeping the oil in the pan. increase heat to high. add the shrimp in the fragrant oil and saute for 2 3 minutes on each side, until the shells have a bit of color on them. remove the shrimp and add them to the garlic and ginger. mix all the remaining ingredients together    ketchup, hoisin sauce, black vinegar, and worcestershire sauce. add to the hot pan and reduce for one minute, until just slightly thickened. add the shrimp, garlic, and ginger and stir, coating the shrimp with the sauce. keep stirring until the sauce is thick and clinging to the shrimp, about one minute more. one of my goals as a cooking teacher is to eliminate the need for a cooking teacher. so i try to explain why steps are the way they are. for example, why do you cook the garlic and ginger first, remove them, and then add the shrimp? well, garlic is notorious for burning and turning bitter, so it needs to be cooked at a medium heat. shrimp needs a high heat to achieve browning. when you saute the ginger and garlic on medium first, you ensure you don’t burn the garlic, and you also flavor the oil for the shrimp. this dish is endlessly adaptable. honestly, i don’t think i’ve ever made the same version twice. sometimes i’ll add sriracha, sometimes soy sauce or fish sauce. sometimes i’ll add sesame oil. the proportions are very flexible, so feel free to experiment. yes, keep the shell on! the shell has so much flavor. think of it this way    seafood stock is made from crustacean shells. by keeping the shells on, you are getting both the meat, and a super concentrated “broth”. so you have the shell on, how do you eat it? that's up to you. personally, i suck the sauce and use my tongue and teeth to finagle the meat out. sometimes some shell will accompany your bite… just spit it out. my husband peels the shrimp, and then swipes up the sauce on the serving plate. whatever floats your boat, but remember    shells are your friend! the challenge: make a dish in the shades of your spatula. the options were: red, yellow, purple, green, and red. which one would you want? as i mentioned in my episode 2 recap, i was pretty happy with yellow. you can go sweet: mango, pineapple, oranges. you can go savory: curry, turmeric, spaghetti squash, corn, yellow squash, endives… the dish as it appeared on food network star in the end, my teammate adam and i chose to go savory and made a chicken meatball in a coconut curry with crunchy spaghetti squash and pickled corn. what i love about this dish is the different textures. oftentimes, curries or stews suffer from sameness syndrome    an unexciting monotony because everything kind of blends into each other. we tried to avoid that, building flavors and textures from top to bottom, including an al dente spaghetti squash, a creamy curry with bell peppers, a pillowy flavor packed chicken meatball, bright and fresh pickled corn, and toasty coconut. i’ve slightly adapted the recipe from what we did during the competition, and made it more suitable for a single person to cook in a home kitchen. for example, here the meatballs are smaller and simmered in the curry, rather than pressure cooked. on the show, i used a method of blanching, salting and squeezing the spaghetti squash (described here), but that’s a bit labor intensive with all the other components so i left that out here. also, since this was a team challenge, i’m not exactly sure what adam did. so… i filled in the blanks with what i know and love. 1 2 lb spaghetti squash curry 1 inch knob of ginger1 large onion3 cloves garlic2 yellow bell peppers1 lemongrass stalk1 can coconut milk (reduced fat or full, whatever your preference)2 oz yellow curry paste meatball1 lb ground chicken or turkey1 tsp salt1 tsp garlic powder3 tbsp dried chopped onion1 tsp black pepper pickled corn ½ cup water½ cup white vinegar2 tsp sugar1 tsp salt3 ears of corn½ tsp grated ginger ¼ cup grated coconut slice the spaghetti squash and remove all the seeds. microwave for 15 minutes. prepare your curry ingredients. mince the garlic and ginger and dice the onions and bell peppers. heat a large pot to medium high and add olive oil. add all the ingredients and season with salt. sweat until onions are semi translucent, about 7 10 minutes. add the coconut milk and curry paste. slice lemongrass into three large pieces and add to pot. simmer for 5 minutes. to make meatballs, mix all ingredients until just incorporated. do not overmix or else the meatballs will be too dense. after the curry has simmered, make small, loosely packed meatballs and gently place them into the curry. simmer with the lid on for 10 minutes. to make the pickled corn, add the water, white vinegar, sugar and salt to a small saucepan. heat on medium high until sugar and salt have dissolved. take off heat. slice the corn kernels off the corn and add to pickling brine. add grated ginger. let sit for at least 10 minutes    the more time, the better! toast the coconut in the oven using the broiler, or use the toast setting on your toaster oven. remove when golden brown. scrape the strands out of the spaghetti squash. the interior strands should still be crisp, like biting an apple. remove the lemongrass from the curry. place the spaghetti squash on the bottom of the plate, then add curry and meatballs, pickled corn, and toasted coconut. we got some flack for our plating, so if you have a better presentation idea, let me know :p. don’t worry about browning the meat or onions. the curry has so much flavor, that it would overpower any browning flavors anyway. plus, brown would ruin the yellow look! the microwave can be your friend! i love it for vegetables because it heats the existing water in the plant    unlike steaming or blanching which *adds* water, resulting in a potentially waterlogged or diluted end product. i’m a fan of adding chopped dried onions into my meatballs. they act like bread crumbs    absorbing the meat juices, adding texture and lightness    but also bring a lot of flavor. okay, so you’ve been dropped onto a fake beach in the middle of an amusement park. what now? you cook, of course! i've watched enough seasons of food network star to know that the first challenge usually involves your signature dish. but here was this season's twist: it had to park friendly. explicitly, that meant no utensils, and it had to be plated on servingware normally found in an amusement park. implicitly, that meant a world of intangible things that you might expect from park food. my signature dish in its normal form what are those intangibles? here were the musts i considered: fun    think churros and groot bread light    this was a water park after all and i didn’t want to serve anything too heavy or hot easy and relatively unchallenging    no one comes to an amusement park to take culinary risks when you're not good at hiding your discomfort ... ... and panic. so i decided to convert my miso glazed halibut with turmeric tiles into a skewer, cooked en papillote. the parchment papillote would keep the dish neat, ensure everything inside was warm and tender, and provide a little mystery. on the show at home in my presentation, i ended up calling this a “two in one surprise skewer”. after our cook, i had looked around and seen people had beautiful dishes    all visually exciting colors and textures. i had… a brown paper pouch and a piece of brown bread. blech. "everyone likes their own personal packet. and it tastes good." so i tried to spin the negative into a positive. can’t see what you’re eating? it’s a surprise! don’t know what’s inside? it’s actually two things, a skewer and brothy veggies to sop up with the bread. sadly, neither the park guest, giada, nor bobby commented on my expert re branding. but it didn’t hurt me either :p. i changed this recipe a bit from what i cooked on the show. my original signature dish used yellow squash, and that’s what i used here. on the show, i couldn’t find/they didn’t have any yellow squash, so i ended up using bell peppers. i also used turbot here because my local whole foods was out of halibut. feel free to use any firm, thick white fish like halibut, turbot, or cod. poached vegetables4 cups water1 inch knob of ginger1 teaspoon salt2 teaspoons turmeric1 teaspoons whole black peppercorns½ head napa cabbage3 yellow zucchini skewers2 inch knob of ginger6 cloves of garlic¼ cup white miso2 ½ tablespoons mirin1 tablespoon sesame oil1 ½ tablespoons soy sauce1 lb firm white fish like halibut, turbot, or cod naan1 ½ tablespoons olive oil2 cloves garlicpinch of saltsplash of sesame oilblack sesame seeds1 naan preheat oven to 400°f. peel and dice ginger. slice napa cabbage into ¼ inch strips. slice zucchini into ¾” half moons. add water, ginger, salt, turmeric and peppercorns to a large saucepan and bring to a boil. add the napa cabbage and zucchini and lower to a simmer for 3 5 minutes, until the cabbage has wilted and the zucchini is fork tender, but still firm. puree all the skewer ingredients (except for the fish :p) in the blender. cut fish into 1” cubes and mix with the miso marinade. use pre cut parchment paper squares, or cut them yourself. lay out skewers diagonally on the paper. there should be at least one inch of room on each side of the skewer. if not, trim your skewer. lay out one square. spread a bed of cabbage along the diagonal of the square, where the skewer will be. build the skewer, alternating zucchini and fish. when done, place the skewer on the parchment paper. trim the corners of the parchment paper “wings”. this will reduce excess paper. crimp the edges of the parchment paper by rolling and pinching, sealing the skewer. place on a sheet tray and bake/steam in the oven for 13 minutes. as the fish cooks, make the garlic sesame naan. add olive oil and garlic to a small frying pan. slowly bring to a simmer, until garlic is lightly golden. add sesame oil. brush oil on naan with a pastry brush. toast in the oven or on a grill. sprinkle with sesame seeds. serve hot so your guests can open the pockets and enjoy the aromatic steam. we need a new word for fusion...the good kind. fusion cooking is forced. it’s mango salsa on your spaghetti. or a sushi casserole. no no no. but mixing cultures and cuisines can also create some really great dishes. the question is: what makes one dish a revelation and another just plain revolting? it’s a delicate line and i don’t have any hard and fast rules about it. for me, it’s a gut feeling. does it feel contrived, like a mix and match experiment? scrap. does it feel fresh and interesting? keep going. it helps to look at cultures that created their own cuisines by mishmashing others. think: hawaiian spam musubi (canned meat from soldier rations + sushi), or vietnamese banh mi (french pate and baguettes meets vietnamese herbs and pickles). more macau specialties from my 2006 trip: almond cookies and super moist beef jerky macau is a striking example of authentic fusion cuisine. i visited in 2006, knowing little about its background. long story short, macau is an island 40 miles from hong kong. it was colonized by the portuguese 400 years ago. today, it’s a special administrative zone of china and the only place where you can legally gamble in the country. all of these influences    portugal + china + las vegas    make for some really interesting cuisine. here’s an example of a dish that doesn’t seem all that “fusiony” but actually has a lot of history to it. this coconut lime pudding doesn’t have cornstarch, like you’d expect from a pudding. it’s actually thickened with egg and cornmeal, similar to papas de carolo or cornmeal pudding. the coconut makes it more suited to asian tastes. when i was in macao, i had this flavored with ginger. but here i added lime instead. not because i was trying to be clever and fusiony. but because it was good. 1 ¼ cup milk (regular, soy, almond) scant ½ cup sugar2 tablespoons finely ground cornmeal½ cup coconut milk4 egg yolkszest of two limesshredded coconut for garnish in a saucepan, add almond milk and sugar. simmer on medium until sugar is dissolved. remove from heat and let cool at least 5 minutes. in a separate bowl, mix cornmeal, coconut milk, and egg yolks. whip with a fork until frothy. place saucepan with almond milk back onto heat and whisk cornmeal mixture slowly over medium heat until thickened, about 10 minutes. maintain a low simmer, increasing or reducing heat as necessary. when ready, stir in zest of two limes, reserving some for garnish. spoon into individual cups or one large bowl. chill until set, at least 3 hours. when ready to serve, top with shredded coconut and lime zest. when you’re dealing with eggs, milk, and something with a light color and subtle flavor, you really need to keep an eye on your heat. avoid scorching by going slow and steady. if the mixture starts bubbling furiously, turn down the heat and let the pot cool off heat before returning to the burner. other fun variations … add in place of the lime zest: lemon zest, orange zest, grated ginger; steep with the milk and sugar: pinch of cinnamon, dark rum as anyone who watches food network star knows, you can’t just be a good cook and an engaging tv personality. you have to have a culinary pov. this might seem simplistic    i can’t be boxed in!    but just think about it. bobby flay = southwestern flavors and grilling. giada de laurentiis = italy meets california. ina garten = simple but luxurious crowd pleasers. but i’m a home cook and i basically just cook what i feel like. there’s no reason to limit my repertoire in the same way, say, an executive chef has to. bobby flay can’t just decide to serve ramen at bobby’s burger palace. the casting agency even asks you in the very first application: what is your culinary pov? so i had to do some soul searching. do i cook modern, flashy foods? or do i go healthy? or, as my husband suggested, do i make side dishes my pov? i’ve watched enough seasons of food network star to know that your best, most authentic culinary pov is never some convoluted, contrived thing. in fact, it’s the cuisine that’s right under your nose. what you grew up with. what you crave. i love my "ethnic" supermarkets, my international cookbooks, my food travel shows. my family lives all around the world in madagascar, china, france, and norway. it took me a hot sec to realize it, but my culinary pov is: easy international cooking tweaks    with a focus on asian cuisine. when i say “easy”, i mean no special equipment or hard to find ingredients. i mean food that can be transformed using a simple spice blend or sauce. i mean demystifying ingredients that’ve been staring you down at the grocery store, daring you to tackle them. which brings me to hot and sour soup. if you’ve had it, it’s very likely you don’t even know what’s in it. pork and mushrooms, okay. but bamboo shoot, wood ear mushroom, lily flowers? even i don’t really know what lily flowers look like. once i *thought* i bought them, but they turned out to be pickled mustard greens. based on the ingredient list, you might think hot and sour list is out of your reach. but i’m here to tell you    it’s not! it’s actually a really easy soup that you can make with items you can find at any grocery store    not even a fancy one. (adapted from joanne chang's food 52 recipe) 1 tsp olive oil½ lb ground pork (i used 80% lean, but feel free to use whatever.) 7 scallions, sliced5 cloves garlic, minced1 inch knob of ginger, minced1 1 ½ lb mushrooms, chopped to bite size (i used a combination of beech, shiitake, and oyster. you can use any combination you like, or even dried.)32 oz chicken broth1 tsp sugar3 tsp soy sauce1 tsp sesame oil8 oz firm tofu cut in ¼” slices (i used baked tofu, which is denser than regular tofu, but either works.) ½ cup unseasoned rice vinegar (if you can't find unseasoned, just skip the sugar in the recipe and proceed as normal) 1 tsp white pepper2 endives cut in ¼” slices add oil to a large pot and heat on medium high until shimmering. add pork, separate the meat, and cook until some of the fat is rendered out, about 1 2 minutes. add scallions, garlic, and ginger. season and cook until aromatic and slightly browned, about 2 3 minutes. add mushrooms and season again. cook mushrooms until they have reduced by half, 4 5 minutes. add chicken broth, sugar, soy sauce, and sesame oil. bring to a boil then simmer for 1 minute. add tofu, rice vinegar, white pepper, and endives. simmer for 2 minutes. serve hot! white pepper might be the most esoteric ingredient in this recipe. you can substitute black pepper no problem, but i’d encourage you to add white pepper to your pantry. white pepper is actually the same plant as black pepper, but it’s just processed differently. it has a musky heat that’s characteristic of chinese dishes, and is an easy asian twist you can add to any dish that normally calls for black pepper. why endive? endive isn’t a typical hot and sour soup ingredient    or an asian ingredient for that matter    but it does a great job pinch hitting for bamboo shoot’s bitterness and lily flowers’ crunch. i don’t like gloopy soup, so i don’t use cornstarch or any other thickener. chef’s prerogative! many recipes might call for you to add the mushrooms with the broth. you know this type of mushroom, whether it’s hot and sour or tom yum soup. it’s spongy and floats around. it’s fine! but i want a full bodied soup so i cook the mushrooms down *before* i add the broth. this concentrates their flavor and makes sure they aren’t water logged and flabby once the broth is added. adding the vinegar and white pepper at the last minute is key. cook either of them too long, and you'll lose the hot and sour of hot and sour soup. which came first, the reader/writer or the cook? some days i think it’s the former. i was a voracious reader growing up and still am. i’d have my nose buried in a babysitter’s club while vacationing in hawaii, preferring preteen drama over boiling magma. when i worked in the far reaches of east williamsburg, i’d spend my 10 minute walk from the subway staring at my kindle, stepping over broken glass and ignoring honking truck drivers. but maybe i was a cook first? in elementary school, i wanted diy lunches like lunchables and tuna salad kits, even if my classmates found me weird. in high school, i was sent to the principal’s office for using a george foreman grill in the cafeteria. but it’s dishes like these that prove i’m a little bit of both. i was thinking about cream puffs and their french dough, pâte à choux, meaning cabbage pastry. literally… cabbage! this is the same dough that’s used for sweets like éclairs, profiteroles and savories like gougères. once i’m fascinated by words and food, i’m off to the races. i immediately thought of cabbage’s versatile cousin, the cauliflower, and then the cauliflower gougère was born. i love these because the cauliflower is perfectly tender    enough bite to give the rich gougère some texture and freshness, but supple enough to melt with the buttery, cheesy dough. see? it pays to be a bookworm. adapted from david lebovitz ½ cup water3 tablespoons butter¼ teaspoon salt⅛ teaspoon freshly ground pepper½ cup flour2 large eggs⅜ cup grated gruyère⅜ cup cauliflower rice preheat oven to 425 degrees and line baking sheet with parchment paper. mix water, butter, salt and pepper in saucepan. heat on medium until butter is melted. add flour all at once, then mix until well incorporated and the dough pulls from the side of the saucepan. remove from heat and let cool for 2 minutes. add eggs, one at a time. mix them immediately so the eggs don’t cook. mix until there are no more lumps, about 2 minutes (or use a stand mixer with the paddle attachment). add cheese and cauliflower and mix until incorporated. using hands, form small balls of dough and place on baking sheet. when done, clean the dough off your hands. keeping hands wet, smooth out the gougères so they are nice and rounded off. bake at 425 for 5 minutes, then lower to 375. bake for 15 20 minutes, when they are just starting to get color. remove tray from the oven and create a small slit in the side of each gougère with a sharp knife. return tray to oven and bake for another 5 minutes, until lightly golden brown. don’t want to buy cauliflower rice? good for you! it’s easy to make. just add cauliflower to your blender with enough water to cover it. pulse on its highest speed until you get the consistency you want. then drain the cauliflower. typically gougères are piped using a pastry bag. the cauliflower rice makes the dough a bit less fluid, so i opted to use my hands instead. but if you want these to look perfect, feel free to use a pastry bag with the largest tip or no tip at all. why puncture the side? this allows steam to exit    extra important because we’re using moist cauliflower rice    resulting in a crisp exterior. it’s that time of year again. the sun has a kiss of heat. the birds are singing. the flowers are blooming. and your nose can’t. stop. running. for about a week a year, i’m knocked out by allergies and the last thing i want to do is cook. you might think of slow cookers as a winter tool    stews and casseroles and all that. but i find the slow cooker useful when i’m sick, too. slow cookers have a tendency to create murky flavors, but not so with the savory miso, sharp ginger, and assertive garlic. between the three, they’re enough to make you forget about your stuffed nose and make you feel normal again. miso ginger slow cooker chicken is actually the most popular recipe on my blog. here's the original post. it doesn’t even have real measurements! so this time around, i’m getting more detailed but keeping the same spirit. no cheffy flourishes. no pre heating or fussing. just a quick make ahead dinner you can prepare in the time it takes to make your coffee. 8am 12pm 3pm 4pm   done! 2 lbs air chilled chicken thighs and/or drumsticks1 to 3 inch ginger knob (less if you want a milder flavor, more if you want to bring the heat)1 head of garlic3 tablespoons miso peel and finely chop ginger. peel and finely chop garlic. mix miso with enough hot water to loosen it up, about 3 tablespoons. add chopped ginger and garlic and mix. add chicken to slow cooker. coat with miso mixture. cook on low for 8 hours. taste the sauce. depending on how watery your chicken was, you may want to reduce and concentrate the sauce. to do so, place the chicken in a separate bowl and add the sauce to a saucepan. simmer on low until reduced. re mix sauce with chicken and serve. why air chilled? unless otherwise noted, all chicken is water chilled, meaning it was dunked in cold vats of water, resulting in diluted, watery meat. air chilling uses no additional liquid, meaning a stronger flavor and better textured meat. air chilled is a great way to go all the time, but especially for slow cooking. when sauteing or roasting, excess liquid can escape as steam. but in a slow cooker, the steam is trapped, so a water chilled chicken will quickly go from water logged to water drowned. for a complete meal, add some veg to the sauce as you reduce it. i like enoki mushrooms, bok choy, or even broccoli. you can also do this if your sauce is too salty. noodles (or zoodles) would also make a great addition. boneless dark meat is okay. i accidentally bought boneless chicken thighs, even though the “rule” is to only slow cook meat on the bone because the bone helps keep the meat moist. well, you know what? the sauce and moisture from the chicken kept the chicken moist. it all worked out, so don’t sweat bone/boneless    as long as you use dark meat. i’m a jealous woman. the other day, my husband came home raving about a cornbread he had at a bbq place. “it was so moist! there were bits of corn in it! it was a little sweet, but not too sweet!” well why don’t you marry this cornbread then??? i knew then that i’d have to make my own cornbread    uber moist, bejeweled with corn, and a perfect balance of sweet and savory    and give it a unique twist. a head turning cornbread that leaves all other cornbreads in the dust. twist #1: creamed corn instead of whole corn kernels. creamed corn adds extra moisture and silkiness. plus the corn kernels aren’t too big and jarring, they’re already soft and supple. twist #2: corn nut streusel. i had a vision of a cornbread coffee cake. but what to put in the streusel? nuts seemed out of place, but i wanted some crunch and depth. enter corn nuts. twist #3: candied jalapeno. the cherry on top. the shaving of truffles. the nail in the coffins of all those other cornbreads (see: jealousy, above). the husband pronounced it the best cornbread he’s ever had. mission accomplished! makes one round 9” cornbread cornbread½ cup fine cornmeal½ cup coarse cornmeal1 cup all purpose flour2 tablespoons sugar1 tablespoon baking powder1 teaspoon kosher salt1 tablespoon honey2 eggs1 stick of butter, melted and cooled 1 can of creamed corn (14.75 oz) streusel½ cup all purpose flour2 ½ tablespoons light brown sugar¼ cup corn nuts (i used incan corn for this, which are bigger, starchier corn kernels. either work!)3 tablespoons butter, cut into pieces and room temp candied jalapeno1 cup water2 cups sugar4 jalapenos preheat oven to 425 degrees fahrenheit. butter or spray a 9” cast iron skillet or pie plate. to make the cornbread, mix cornmeals, flour, salt, baking powder and salt in a large bowl. in a separate bowl, mix the honey, eggs, butter and creamed corn. add the wet ingredients to the dry ingredients until just incorporated. to make the streusel, add all ingredients into the food processor and pulse until chunks form and everything is well incorporated. spread streusel on top of cornbread and bake for 25 30 minutes, until the center is firm and a toothpick or cake tester comes out clean. to make the candied jalapeno, add water and sugar to a saucepan and heat on medium high, stirring occasionally. slice jalapenos, removing seeds. when all the sugar is melted, add the jalapenos. simmer on medium low for 15 minutes. remove from heat and let rest until the cornbread is done. when the cornbread is done, remove from oven and cool for 15 minutes or longer. strain the candied jalapenos and add to the top. serve with leftover jalapeno syrup. the streusel and jalapenos make this a bit of a project, but the cornbread itself is super easy. you can do all the prep in 5 minutes. i am a very messy cook, so i try to minimize messes whenever i see an opportunity. one trick    instead of using multiple mixing bowls, just mix in your measuring cup. i add all my cup measurements first. say that’s ¼ cup sugar and ½ cup milk. i’ll add the sugar first, then fill with milk to the ¾ cup mark. then add all your non cup measurements, like things measured in teaspoons or singular units (ex: eggs, juice of one lemon). bingo! you were going to dirty the measuring cup anyway, but now you’ve saved yourself one bowl (at least). if you don’t have time to cool your melted butter, no worries. simply add colder ingredients first to temper the heat. then add the eggs. if the butter is too hot, it will cook the eggs. keep the seeds in the jalapeno if you want to keep them hot! you’ll most likely have extra jalapeno syrup. save it! once you strain it, it will keep in the refrigerator for 3 months. use it for a limeade, smoothie, or cocktail. i’m partial to grapefruit juice, mezcal, and this jalapeno syrup. muddle some cilantro in there if you’re feeling frisky. i’m an inefficient shopper    and i’m okay with that. i’d like to think i shop in the french style, but with a twist. when the french shop, they don’t head to the megamart. they get their baguette at the boulangerie, meat at the butcher, cheese at the fromagerie, and produce and fresh flowers at the farmer’s market. talk about #grocerygoals! but i’d venture to say you can do something a little different. nowadays, i bop around with my groceries, but with ethnic markets. i get my spices, herbs, and rare mangoes from the indian grocery store. i get much of my produce    especially fruit, mushrooms, and chilis    from the korean grocer. i get my olives and pastry fixes at the greek grocery, tomatoes and corn from my jersey local farmer’s market … you get the idea. i love wegman’s and whole foods as much as the next girl, but their “international” sections can be a little underwhelming. why limit yourself to 1/16 of an aisle when you can have the whole store? this italo asian mushroom melange is an example of what multicultural shopping can get you. i got these adorable mushroom pasta shapes and calabrian chilis from an italian specialty market. i got fresh mushrooms from the korean grocer. and dried morels from a long ago french vacation. you might be tempted to make one italian dish out of all italian ingredients, but that’d be like wearing head to toe of one brand. you can do better! is this an efficient way of grocery shopping? absolutely not. but it’s a lot more fun and horizon expanding. serves 4 6 1 shallot2 lbs fresh mushrooms    i used a combination of baby portobello, oyster, white beech and shiitake1 oz dried morels (optional but a lovely touch) ¼ cup dry white wine like sauvignon blanc or pinot grigio 2 cups pasta    this is a fun mushroom shape that actually tastes like mushrooms because of dried porcini in the dough 1 ½ tablespoons butter1 heaping teaspoon crushed calabrian chili (if you don’t have this, feel free to use red pepper flakes) 3 tablespoons chopped parsleyolive oilsalt if using, rehydrate morels for at least 10 minutes in lukewarm water. save the soaking liquid. dice shallot and wash and cut mushrooms. place two frying pans on the stove on medium heat. once hot, add olive oil, season shallot with salt then saute until translucent. add mushrooms to both pans, season, and saute until mushrooms are browned, about 4 5 minutes. deglaze both pans with white wine. fill large pot with water and liberally salt (it should taste like the sea). bring to a boil. cook pasta until slightly underdone, about 6 7 minutes. do not rinse the pasta because you want some of the starchiness in the final dish. consolidate the mushrooms in one pan. add the soaked morels, butter, and pasta. add ¼ cup of the pasta water and ¼ cup of the morel soaking stock (if you didn’t use dried mushrooms, add more pasta water). stir until butter is melted and the pasta is fully cooked. add more liquid if the dish seems too dry. right before serving, add parsley and calabrian chilis. stir. it might seem fussy to use two frying pans, but you don’t want to overcrowd the mushrooms. mushrooms contain a lot of water and if they’re packed too tight, the water will steam cook the mushrooms, rather than brown them. it’s okay if your pasta isn’t totally ad dente. a softer pasta will mimic the texture of the mushrooms, making for a more blended bite. the fun of this dish is that the pasta seamlessly meshes with the mushrooms. when you add the butter with the pasta water and mushroom stock, you’re creating an emulsion. an emulsion is two unlike ingredients (like oil and water) that are suspended together. the pasta water is key because the starches create a sort of “scaffolding” where the butter can hang out. think of roux in a mac and cheese    the flour stabilizes the cheese. in this case, the starch in the pasta water stabilizes the butter. paperback or kindle read my thoughts on all things food network star how to pick your literary agenttips on how to start and finish your novelread my query letterhow long it took me to write food whore how i got the book cover of my dreamswhat to expect when your novel is copyeditedmy first book signing at beaall about my launch event in brooklyn become a part of the #foodwhore community veggiesfruitsdairyeggs fishnutsmeat breakfastsoupsaladmain courseside dishparty foodsnacksdrinksdessertice cream & sorbet © 2019 jessica tom. all rights reserved. website design by jessica tom | author website services

home » recipes » huli huli chicken recipe by mike hultquist · jul 1, 2024 · 20 comments · jump to recipe huli huli chicken is a popular hawaiian dish known for its sweet and savory tropical flavor, easy to make and perfect for grilling, a local favorite. serve it with hawaiian macaroni salad! looking for your next favorite bbq chicken recipe? you've found it! we're making hawaiian huli huli chicken in the madness kitchen, and you're going to love this dish. we're fresh back from hawai'i and huli huli chicken was on the menu everywhere. huli huli chicken is a hawaiian favorite of local style bbq chicken. "huli huli" means "turn turn" in hawaiian, referring to how the chicken is traditionally turned on a rotisserie or spit over the heat, or frequently turned on the grill or in the oven for each cooking and charring. it's a dish you'll find at luaus or local gatherings and events, definitely a local favorite. it is not typically a spicy dish, with a focus more on the sweet and savory combination, though i incorporate a spicy kick i believe you will enjoy. this is how i like to make mine. let's talk about how to make huli huli chicken, shall we? the full ingredients list with measurements is listed in the printable recipe card at the bottom of the post. whisk together ketchup, soy sauce, brown sugar, pineapple juice, vinegar, sesame oil, hot sauce, ginger and garlic. reserve 1/2 cup of the marinade for basting. marinate the chicken either in the bowl or in a large sealable bag in the refrigerator at least 1 hour. you can marinate longer if you'd like for more flavor penetration. i like to get this going on the morning for easy grilling later. when you're ready to cook, heat up your grill. discard the used marinade (or you can make a sauce from it   see the recipe notes), then grill the chicken until done! baste the chicken during grilling with the reserved marinade. chicken is done when it reaches an internal temperature of 165 degrees f (74c). boom! done! your grilled huli huli chicken is ready to serve. easy enough to make, isn't it? this is a dish you'll be making all summer long. sauce it up! serve with your favorite bbq sides like macaroni salad, sticky rice or pineapple fried rice, grilled pineapple. it goes great with grilled veggies or over a mix of greens. leftoever huli huli chicken will last up to 5 days in the refrigerator in a sealed container. you can easily reheat it gently in the microwave or in a pan on the stove top. i love to chop up any leftover chicken and use it in quick dishes like chicken fried rice. you can also freeze it for 2 3 months in freezer bags or containers. that's it, my friends. i hope you enjoy this huli huli chicken recipe. let me know if you make it. i'd love to hear how it turned out for you, and if you decided to spice it up! if you enjoy hawaiian cuisine, check out the following cookbooks, which i used to help adapt this recipe. amazon affiliate links, my friends! as an amazon associate i earn from qualifying purchases. got any questions? ask away! i’m happy to help. if you enjoy this recipe, i hope you’ll leave a comment with some stars. also, please share it on social media. don’t forget to tag us at #chilipeppermadness. i’ll be sure to share! thanks!   mike h. your email address will not be published. required fields are marked * comment * document.getelementbyid("comment").setattribute( "id", "aeedcc402e98e39cb8fa4e03b60b1bce" );document.getelementbyid("e198c1349a").setattribute( "id", "comment" ); name * email * matt says november 23, 2024 at 5:38 am hello, vsn this been cooked in an air fryer? i'm in the uk and it's definitely not barbecue season now! many thanks matt. mike hultquist says november 23, 2024 at 8:10 am i haven't tested it, matt, but you can do this for sure. instead of grilling, set them into the air fryer. i'd have to test for best temps and time, but would be pretty easy. jérémie says july 22, 2024 at 6:43 am hey mike! i really like this one! the conjunction of flavors: roundness of sesame oil, sweetness and spiciness: a nice blend for a joyful culinary moment! again: thank you so much! mike hultquist says july 22, 2024 at 6:48 am hey, jérémie! yes! glad you like this one. i ate a lot of this in hawaii and just fell in love with it. thanks!! dan says july 10, 2024 at 1:26 pm winner winner, chicken dinner! really good! mike hultquist says july 10, 2024 at 1:43 pm boom! glad you enjoyed it! becky says july 06, 2024 at 8:06 pm hi mike and patty! i made this for dinner tonight and it was delicious! thank you for all of your recipes. it is so hot here, like everywhere else in the country. we are not too far from seattle so we are whimps about the heat. we like it raining and mossy! your grilling recipes are great right now because no oven necessary! thank you! stay cool and enjoy your summer! mike hultquist says july 07, 2024 at 7:05 am hey, thanks so much, becky! glad you're enjoying the recipes! paul r bolton says july 04, 2024 at 8:09 pm easy to prepare and delicious. the marinade made the dish a tasty treat. i added some spanish rice and the grilled pineapple were perfect compliments. mike h. says july 05, 2024 at 3:04 am glad to hear that you've customized it to your preference, paul. enjoy! rachel says july 02, 2024 at 1:29 pm do not have a grill, can this be made in the oven? if so, please instruct. thank you for the great recipes. mike h. says july 03, 2024 at 4:35 am hi rachel. it absolutely can. starting from step 3 of this recipe, preheat the oven to around 400°f and line a baking sheet with parchment paper for easier cleanup. place a wire rack on top of the baking sheet and lightly grease it with oil to prevent sticking. remove the chicken from the marinade, shaking off any excess marinade. place the chicken pieces on the prepared wire rack, leaving space between each piece. brush the reserved marinade over the chicken pieces. bake in the preheated oven for about 25 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°f (74°c). baste the chicken with the reserved marinade halfway through the cooking time and again towards the end. once the chicken is fully cooked, remove it from the oven and let it rest for a few minutes. continue with step 5 of the recipe, i.e. "serve and enjoy!" =) miska knezevic says july 01, 2024 at 12:14 pm this is i must make! thanks! mike h. says july 02, 2024 at 4:00 am you are very welcome! pat nugent says july 01, 2024 at 7:50 am i have enjoyed this exact recipe now for about 9 years. also very good with bone in chicken as well. make sure your pineapple juice is the un sweetened bottled/canned variety. look forward to your recipes every week!! mike h. says july 02, 2024 at 3:57 am appreciate it, pat. amazing to hear that! ramya says july 01, 2024 at 7:49 am cant wait to make this soon for me can i use tofu i never had huli huli chicken before perfect for my after office meals love your recipes as always brightens up my day everyday after work mike h. says july 02, 2024 at 3:57 am enjoy, ramya! stacey says july 01, 2024 at 7:26 am this tasted just like i remembered in hawaii….loved it. will happily create again and again. great recipe. mike h. says july 02, 2024 at 3:57 am thank you, stacey, enjoy! all. spicy. recipes. hi, i’m mike and i love spicy food! say goodbye to bland and boring food with my easy to follow recipes. let’s get cooking! more about me → amazon / barnes & noble / indiebound / books a million amazon / barnes & noble / indiebound receive my "5 essentials for spicy cooking" email series & new recipes ↑ back to top about | contact | travel food | ingredients | stories | privacy | disclaimer | © 2024 chili pepper madness exclusive member of mediavine food

bowl me over published: jun 20, 2023 · modified: jul 31, 2023 by debra clark · 2 comments this huli huli sauce recipe makes a delicious hawaiian bbq sauce that is perfect for grilled chicken. the sauce is a blend of pineapple juice, ketchup, chili sauce, and other seasonings that create a tangy flavor. the best thing about this tangy sauce is that it makes a great marinade or basting sauce for so many different proteins. next time try this amazing teriyaki marinade recipe! ✔️ the marinade is easy to make and uses ingredients you already have. ✔️ it adds great flavor to grilled chicken thighs, wings, and other proteins. ✔️ by making it at home, you can adjust the spice level to suit your taste buds. please refer to the printable recipe card at the bottom of this post for the exact measurements. this is an overview of the instructions. for complete directions, scroll down to the bottom. the following are affiliate links. we participate in the amazon services llc associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites. don't forget to check out my amazon storefront for some of my favorite products! 🛍️ no, huli huli is not the same as teriyaki. while both are sweet and savory sauces, huli huli sauce is made with a different combination of ingredients than teriyaki sauce. huli huli is a hawaiian word meaning "turn turn" and refers to turning the chicken over the grill as it cooks. the term was made popular by ernest morgado, who created a famous recipe for huli huli chicken in 1955. the hawaiian word huli huli is pronounced: "hoo lee hoo lee." refrigerate   store your huli huli sauce in an airtight container in the refrigerator for up to 5 7 days. freeze   if desired, you can also freeze it for up to 3 months. just make sure to thaw it completely before using it. if you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! hey i'm deb clark, and i'm the owner of bowl me over! we live in the sleepy little town scappoose, oregon. and i admit it... i love food! join me in this foodie journey (even if you've never cooked before!) i will help you learn to be confident in the kitchen! want to learn more? let's stay connected, you can email me at debra@bowl me over.com and find me on facebook, pinterest, instagram, twitter and youtube. robert says november 25, 2023 at 12:07 pm have you ever made a large batch of your huli huli save and put it in mason jars and “canned” it? bowl me over says november 25, 2023 at 12:08 pm i have not canned the huli huli sauce, but i have froze it. enjoy the recipe robert! your email address will not be published. required fields are marked * comment * name * email * δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); hey i'm deb clark! i'm the owner of bowl me over. we live in a sleepy little town just north of portland in the beautiful pacific northwest... (read more) copyright © 2013   2025 bowl me over, llc don't miss out! enter your email to join our community and get the leftover transformation guide delivered straight to your inbox! welcome, enjoy luxury, exclusivity and discretion now treat yourself! get 25% off & free shipping on your first order. enter code well25spe

huli huli chicken is a hawaiian inspired bbq chicken. it’s sweet and savory and smoky and absolutely delicious. kids can even help whip the marinade and it’s something my family all loves. for a great meal with hawaiian vibes, we love to serve it with a classic island combo of white rice and macaroni salad! it’s also great in any type of grain bowl, with your favorite roasted vegetable, and leftovers are just as great (hot or cold!) you can definitely whip up your marinade and let your chicken marinate ahead of time. this chicken can marinate for 6 24 hours before cooking. the great thing about chicken thighs is that they are very forgiving! while they need to be cooked to at least 165°f, they do not dry out and higher temperatures like chicken breasts do. you don’t want to burn them, but if they get left on the grill for a few extra minutes, they will still taste great. generally speaking, yes. closing the lid traps the heat and helps the meat cook through. it’s helpful to turn the heat down a touch before you close the lid so it doesn’t get too hot and burn the outside. if cooking on an open grill without a lid, it may just take longer to come to temperature and you may need to move the chicken away from the direct heat so it cooks through without burning. if you or someone you are serving needs to avoid gluten (most soy sauces contain gluten) you can substitute coconut aminos instead. i absolutely recommend chicken thighs for this recipe. the flavor and texture are preferable, and it’s authentic to the traditional hawaiian dish. that being said, if you’d like to substitute a different cut of meat, you may. if using chicken breasts, i would choose thinner pieces, or butterfly your chicken in order to absorb flavor, and cook faster. sara wells co founded our best bites in 2008. she is the author of three bestselling cook books, best bites: 150 family favorite recipes, savoring the seasons with our best bites, and 400 calories or less from our best bites. sara’s work has been featured in many local and national news outlets and publications such as parenting magazine, better homes & gardens, fine cooking, the rachel ray show and the new york times. your email address will not be published. required fields are marked * comment * name * email * δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); this site uses akismet to reduce spam. learn how your comment data is processed. skin on is much better especially being cooked on the grill. this sauce is excellent can this be made in the oven? at what temperature should i bake this in for how long please? i think it’s best on the grill, but if you want to do it in the oven i’d roast at 425 until it reaches 175 degrees f. i made a huli huli chicken recipe from another site. it was very good, but i knew there must be a better recipe out there. here it is! i used chicken breasts and grilled pineapple rings to go with it. delicious! my family loved it. can’t wait to make it again. i’ve been wanting to make this recipe for so long. we finally had a bbq this weekend with close friends. a ma zing! everyone asked for the recipe! this is going to be a regular at our house. now i just need to make it with the coconut rice. great recipe! we paired it with the coconut rice from this site, grilled pineapple, and a green salad. my husband served his mission in hawaii and loved this meal! this recipe is a keeper! next time, and there will be a next time, i might add some red pepper flakes just to jazz it up a bit. sides were sweet potatoes & broccoli, although with more forethought, i would have been more creative. i am so excited to make this recipe! the marinade is so much like the cooking liquid for your baby back ribs recipe the best ribs i’ve ever had and the only ribs recipe i’ll ever make. thanks for another awesome recipe! if the family won’t eat dark meat (my favorite) can u make with tenders? could you compromise and use breasts? i think tenders would get list here. or maybe a pork tenderloin? i don’t have a grill. do you think it would work in the oven? if yes, what temp and estimated cooking time? thanks. i’m sure you could probably low broil (around 450) for about the same amount of time. looks delicious!! what sides would you recommend serving with this? i was thinking rice and maybe grilled pineapple 🙂 yes and yes ???????? this week i made huli huli chicken and served it with the coconut rice recipe in this site. it was a delicious combination! sara wells co founded our best bites in 2008. she is the author of three bestselling cook books, best bites: 150 family favorite recipes, savoring the seasons with our best bites, and 400 calories or less from our best bites. sara’s work has been featured in many local and national news outlets and publications such as parenting magazine, better homes & gardens, fine cooking, the rachel ray show and the new york times. don’t let dinner be boring!

sam sifton is an assistant managing editor of the new york times, responsible for culture and lifestyle coverage, and the founding editor of new york times cooking. since arriving at the times in 2002, he has served as food editor, culture editor and national editor, and worked as the restaurant critic and a columnist for the new york times magazine. sam sifton takes you through a meal at torrisi, where the story of the five boroughs is channeled through the food. by a.j. chavar, eddie costas, oscar durand, yasmin elayat and sam sifton our critic takes you through a meal at torrisi, where the story of the five boroughs is channeled through the food. by eddie costas, oscar durand, yasmin elayat and sam sifton that’s saturday’s supper, with french toast amandine for breakfast and yakamein for lunch. by sam sifton it’s a great sandwich for a host of reasons, namely the crunch of the fiery kimchi against the softness of the scrambled eggs and cheese. by sam sifton labor in the kitchen can 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weekend for chan chan yaki and cheesy pan pizza. friday night is for superquick pantry pasta with tuna, scallions and capers. by sam sifton cook anyway, for the benefit of others and yourself. by sam sifton toss them on the grill, fry them for salt and pepper shrimp rolls, chop them into burgers or poach them for spring rolls. by sam sifton a five star, reader favorite recipe for the queen of summer stone fruits. by sam sifton consider this your permission to go big this weekend. by sam sifton and other tips for great meals on the sand. by tina antolini, wendy dorr, sophia lanman and sam sifton under a drizzle of minted, parsleyed dressing punched up with capers and salted with feta, skirt steak with salsa verde is one of summer’s great feeds. by sam sifton the cloaked breast meat is insulated from the heat of the grill and made tender by the acidity of the mustard. by sam sifton huli huli chicken requires lots of turning so that its glaze of soy sauce, brown sugar, rice vinegar and ketchup (with plenty of garlic and ginger) doesn’t scorch. by sam sifton halloumi with lettuce and tomato, spiced lamb on an english muffin and a scuttlebutt. by sam sifton my five star recipe yields a crisp crust and luscious interior. by sam sifton serve with mac and cheese, coleslaw, pickled jalapeños and potato salad. by sam sifton i especially like it on sundays, when i can slice the meat in the morning after breakfast and keep it in the garlicky, pear sweetened soy marinade all day. by sam sifton specifically: blackened chicken breasts, buttermilk pancakes, smash burgers and fish tacos. by sam sifton “i would love to leave a review, but i’m so busy swooning and drooling, i’m not sure i can concentrate.” by sam sifton with orzo salad and a heavy pitcher of lemonade, that’s dinner tonight. tomorrow’s breakfast: jordan marsh’s blueberry muffins. by sam sifton and if it’s cool and overcast: bo ssam, cured and slow roasted and served with lettuce, rice and a raft of condiments. by sam sifton the point, on a long weekend that heralds the start of a new season, is to cook with the intention of delivering pleasure as much as sustenance. by sam sifton serve with beer so cold it’s flecked with ice. by sam sifton more weekend cooking: clams casino, a freestyle pizza and rhubarb pie. by sam sifton simply stunning dinners for a springtime sunday. by sam sifton with over 6,000 ratings and plenty of rave reviews: “all i can tell you is that i can’t wait to cook it again.” by sam sifton with horseradish cheddar tuna melts and vegan tantanmen for the coming week. by sam sifton don’t stint on the anchovies. by sam sifton go big on asparagus while it’s in season: slather it with miso chile sauce, toss it in a creamy pasta with peas and mint or pair seared stalks with cashews and coconut. by sam sifton the weekend is here. let’s eat. by sam sifton

'huli huli chicken' (turn, turn) was invented by ernest morgado when he cooked teriyaki chicken for a group of farmers in 1955. this has been a hawaiian staple with sticky rice ever since. this is my family's version of huli huli chicken. use aji mirin (sweet rice wine) in place of sherry if desired. original recipe (1x) yields 8 servings 2 (3 pound) chickens, each cut into 8 pieces 1 cup unsweetened pineapple juice ½ cup soy sauce ½ cup brown sugar ⅓ cup ketchup ¼ cup sherry 1 (2 inch) piece fresh ginger, crushed 3 cloves garlic, crushed 4 green onions, chopped ¼ teaspoon dry mustard rinse chicken pieces and pat dry with paper towels. combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. refrigerate at least 4 hours to overnight. move an oven rack 6 inches from heat source and preheat oven to 425 degrees f (220 degrees c). remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan. bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. baste with remaining marinade after each turning. an instant read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees f (70 degrees c). * percent daily values are based on a 2,000 calorie diet. your daily values may be higher or lower depending on your calorie needs. ** nutrient information is not available for all ingredients. amount is based on available nutrient data. ( ) information is not currently available for this nutrient. if you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. france c

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6/22/2022 0 comments a former teacher, shop a holic, empty nester redefining quick, family approved dinners. january 2025 december 2024 november 2024 october 2024 september 2024 august 2024 july 2024 june 2024 may 2024 april 2024 march 2024 february 2024 january 2024 december 2023 november 2023 october 2023 september 2023 august 2023 july 2023 june 2023 may 2023 april 2023 march 2023 february 2023 january 2023 december 2022 november 2022 october 2022 september 2022 august 2022 july 2022 june 2022 may 2022 april 2022 march 2022 february 2022 january 2022 december 2021 november 2021 october 2021 september 2021 august 2021 july 2021 june 2021 may 2021 april 2021 march 2021 february 2021 january 2021 december 2020 november 2020 october 2020 september 2020 august 2020 july 2020 june 2020 may 2020 april 2020 march 2020 february 2020 january 2020 december 2019 november 2019 october 2019 september 2019 august 2019 july 2019 june 2019 may 2019 april 2019 march 2019 february 2019 january 2019 december 2018 november 2018 october 2018 september 2018 august 2018 july 2018 june 2018 may 2018 april 2018 march 2018 february 2018 january 2018 november 2017 october 2017 september 2017 august 2017 july 2017 june 2017 may 2017 april 2017 march 2017 february 2017 january 2017 december 2016 november 2016 october 2016 september 2016 august 2016 july 2016 june 2016 may 2016 april 2016
newsletter huli huli chicken requires lots of turning so that its glaze of soy sauce, brown sugar, rice vinegar and ketchup (with plenty of garlic and ginger) doesn’t scorch. by sam sifton good morning. i’ve been cooking outside as much as i can these last few weeks, turning meats and vegetables over fire. sometimes the fuel is wood, other times charcoal, many times propane. grilled food is the song of my summer. i’m not alone in feeling that way. it seems my whole neighborhood is smoke scented these days: the dude across the street with the big green egg on his roof making short ribs; the couple down the block at it with their slab of salmon on the gas grill in the yard. i ran into one family coming up from the park after dinner with a kettle grill mounted to a pushcart from the local grocery store. they’d made burgers, they said, and would be back the next night to make ribs. “beats cooking at home,” the dad said. “i’m mobile now. cook wherever i want.” here’s a recipe for him, then, and for anyone cooking in a park or at a campsite, on a patio, fire escape, deck or sidewalk: huli huli chicken (above), a taste of hawaii wherever you stay. the name comes from the hawaiian word for “turn”; the chicken is marinated in soy sauce, brown sugar, rice vinegar and ketchup, with plenty of garlic and ginger for bite. grilled over a hot fire (huli the meat a lot to prevent it from scorching), it’s a perfect sunday dinner alongside mac salad and a platter of green beans. featured recipe view recipe → as for the rest of the week. … this colorful radish, cucumber and farro salad from yasmin fahr has a punchy acidity that comes from chopped pepperoncini and lightly pickled vegetables. while the grains are cooking, toss scallions, sliced radishes and cucumbers with parsley and white beans in a sherry dijon dressing amped up with the peppers. the combination is, as the poker players say, aces high. you could add some feta, too, or torn mozzarella.

