Michele and CQ, for want of a better job title, are our collating team at work. They put together the doctors' reports and whatever images are needed in whatever format desired, and make sure that they are sent out accurately. Not an easy job, let me tell you. Michele also doubles as our backup transcriber. You already know that CQ is a mean cook. Turns out Michele is one too.
Here is Michele's Hanamaulu-Like Chicken. My photo doesn't do it justice. No fancy plating or fancy lighting . . . taken as is . . . in a Ziploc container . . . just before I scarfed it. It was super super ono, and do you know why? It was soaked in liquor for 2 to 3 days!! Hooo hooo Kimo . . . thinking of you.
Here's Michele's handwritten recipe. It's her aunty's version of Hanamaulu Cafe's chicken. Sorry, no more time to retype it for you . . . got some crochetting I gotta do. Jose bought 6 of my beanies!! If I ever get around to making extra, I'll let you guys know. I'm gonna sell um for only 10 bucks each. Cheap yah.
Here's CQ's sausage. Do you know how she made um? She got Italian sausage and removed the meat carefully, keeping the casings intact. Then she cooked the meat with other ingredients and RESTUFFED IT. Who in their right minds does something like that yah?? Dat's NUTS . . . but talk about ono!
Okay, so let me see if I can get this right. In one pan she fried the sausage, some hamburger, egg, panko, garlic salt and pepper. In other pan she sauteed spinach, minced garlic, onion and cooked rice in a little bit of oil. She then combined half of the meat mixture (she used the other half to make some chili) with the spinach mixture and restuffed the casings. Like I said, NUTS but ono.
roca's kiriboshi daikon mustard salad - My impression of kiriboshi daikon isn't a very good one. Most times when you get it at the sozai-ya (pre-made food shop) or when it is in a bento, the daiko...
2 hours ago