After the Great Tofu Disaster, it was back to cookbook research for another creative endeavor. This time, I started with a Russell Siu recipe from By Request by Betty Shimabukuro. Some context: Russell Siu is one of the founders of 3660 on the Rise, my mom's favorite restaurant and Betty Shimabukuro is the Food Editor for the Honolulu Star-Advertiser, but not my cousin.
The ingredient list below, logically arranged in Venn diagram form, and indulging my inner geek. For reasons that should be intuitively obvious (NOT!) I've deemed the recipe Italianese Chicken Pasta.
Part Japanese, Part Chinese, Part Italian. 100% American.
The ingredient list below, logically arranged in Venn diagram form, and indulging my inner geek. For reasons that should be intuitively obvious (NOT!) I've deemed the recipe Italianese Chicken Pasta.
Part Japanese, Part Chinese, Part Italian. 100% American.
This dish starts out classically Mediterranean with browning chicken and then tossing in the eggplant, sundried tomatoes and mushrooms. While I used Japanese eggplant and shiitake mushrooms as per the original recipe, you could substitute Italian or Chinese eggplant and portabello mushrooms.
Then you think, "OK, stir-fry" and add hoisin, sriracha and shoyu. The "ai-yah!" moment comes when you pour in that carton of half-n-half. Do not panic, even though this combination will feel very wrong. Chef Russell Siu will not steer your awry.
But it worked! Click here for the recipe and click here for Venn diagram intricacies.
Eat Well. Be Well.
Then you think, "OK, stir-fry" and add hoisin, sriracha and shoyu. The "ai-yah!" moment comes when you pour in that carton of half-n-half. Do not panic, even though this combination will feel very wrong. Chef Russell Siu will not steer your awry.
But it worked! Click here for the recipe and click here for Venn diagram intricacies.
Eat Well. Be Well.
