skip to main |
skip to sidebar
Wendell said that Ming Tsai made this dish when he was a guest on a Sara Moulton cooking show. I think that's what he said anyway . . . sometimes I no listen when he's talking to me. Wendell did a good job. It was ono. You can find the recipe here. Also, notice the beautiful hand-made plate.
Here's my supermoon picture I shot on the way home from Genki Sushi. You can check out waaay better pictures from around the world here at the Big Picture.
Wouldja believe that both Wendell and I had never been to any Genki Sushi until today. I only have this one picture for you today. There are more, but I'm falling asleep at my computer and can't go on . . . sorry. I don't really eat raw fish so Wendell had this all to himself. It was $4.80.
This recipe is from Betty Shimabukuro's By Request 2 cookbook. Betty says it's her favorite chili recipe. You should check out the cookbook. Got some really neat-looking recipes.
The original chili recipe is by Jerry Hall of Ewa Beach who in 1999 won Dr. Jack Scaff's Great Hawaiian Chili Cookoff.
1 1/2 lbs boneless cross-rib roast, cut in 1/2 to 1/4 inch pieces
1 lb boneless pork, cut in 1/2 inch to 1/4 inch pieces
2 medium onions, diced
1 tbs crushed garlic
2 tbs vegetable oil
1 15-ounce can chicken broth
1/2 c chili powder (Gebhardt brand preferred)
1/4 c cumin
2 15-ounce cans tomato sauce
1 large green bell pepper diced
1 large red bell pepper, diced
1/2 pound Portuguese sausage, sliced
1 jalapeno pepper, minced
2 cans kidney beans
Brown meat, onions and garlic in oil. Stir in broth; cover and simmer 30 minutes
Add remaining ingredients except beans and simmer 2 hours.
Stir in beans. Simmer until heated through.
Actually the chili's not pau yet. It's been simmering for about 1 1/2 hours and needs to go for another 1/2 hour. Wendell's making it for a potluck tomorrow. Smells yummy. Hope I get to try some . . .
Jack Black and family standing in line for a Fun Pass at Caine's Arcade! How cool iz dat!