Monthly Archives: March 2017
The Story of Sheryl Kahue
March 31, 2017Unlike Chefs Elden and Paul, education and experience in the culinary field are not my background. My affiliation with food began when I was born and it was a necessity to continue life. Through my ch...
Kaʻū Orange BBQ Pork Ribs
March 31, 2017Ingredients: Pork Ribs 7-8 # Brine 1 gal Water as needed Dry rub as needed Kaʻū Orange BBQ sauce as needed Procedure: Place ribs in brine and marinate overnight (24 hrs) Remove ribs from brine and p...
Stir-Fry Rice Noodle with Pork, Shiitake, Tofu, Orange & Mint
March 31, 2017Ingredients: Kaʻū Orange Sauce ¾ c Fish sauce 6 Tbl Orange zest ¾ tsp Lime juice (fresh) 1½ Tbl (1 piece) Rice noodle (soften in warm water until pliable) 8 oz Water 2 qts Vegetable oil 3 Tbl Por...
Kaʻū Orange Chicken
March 31, 2017Ingredients: Chicken leg meat, 1“ cubes1# Kosher saltto taste (we use ¼ tsp) Ground black pepper⅛ tsp Flour1 c Egg, scrambled2 Kaʻū Orange Sauce½ c Procedure: Season chicken with salt and pepp...
Lemongrass Fried Jasmine Rice with Edamame, Tofu & Enoki
March 31, 2017Ingredients: RICE: Chicken broth3 c Yellow curry paste½ tsp Turmeric½ tsp Lemongrass stalk (smashed)1 Pc Lemongrass Sauce & Marinade2 Tbl Jasmine rice (uncooked)2 c ** cooked rice is enoug...
Lemongrass Chicken Small Bites
March 31, 2017Ingredients: Chicken leg meat (¾” cubes)1 # Kosher saltto taste (we use ¼ tsp) Cornstarch3 Tbl Season chicken with salt, coat with cornstarch, set aside & reserve Vegetable oil1½ Tbl Lemongra...
The Story of Chef Elden Rodrigues
March 27, 2017I was introduced to the food service industry in high school. Like many teens, I took “Food Service” with the anticipation of eating my way through the year. Little did I know that this would be...
