Monday, July 30, 2007

Sharing Some Local Favorites - Chicken Katsu

Unless otherwise noted, the Local favorites are recipes from Aloha World and shared by my friend Layla.

Easy Chicken Katsu

6-8 pieces boneless Chicken thighs(for a healthier recipe, use boneless/skinless thighs)
2 large Eggs
1 C Flour
1 1/2 C Panko bread crumbs Garlic salt to taste
Pepper to taste
1 tsp ajinomoto (optional)
Oil for frying
Dipping Sauce:
3 Tbps Ketchup
1 Tbps mayonnaise
1-2 Tbps Worchestershire sauce
1 tsp Shoyu
1-3 tsp Tabasco to taste

Cooking Instructions:
Heat about a 1/2 inch of oil in a large pan on medium temperature. In a medium sized bowl, mix flour, garlic salt, pepper and ajinomoto(optional). In a separate bowl, beat eggs and add salt and pepper, set aside. In a third, shallow bowl or plate, place Panko. Dredge thighs in flour to evenly coat the thigh. After coated, dip coated thigh in the egg wash, then into the panko, making sure that all of the chicken is coated. Repeat with all of the thighs. Carefully place coated chicken in heated oil, turn when panko turns a golden brown (about 5-7 minutes per side). After chicken is cooked, drain on paper towels and season with salt.

Wednesday, July 25, 2007

Fresh Salsa!


We were in the mood for salsa and tortilla chips so I made fresh salsa for the gang.


1 bunch fresh cilantro, chopped coarsely
2 large ripe tomatoes, diced (I like it with the seeds but you can seed the tomatoes)
2 green onions, minced finely
3 garlic cloves, finely minced
1 large JalapeƱo (seeded and deveined)
Juice of half a large lime
1 tbsp. vinegar
Salt to taste but approximately 1 tsp.

Place all ingredients in a bowl and let sit for at least an hour or two in the refrigerator.

Monday, July 16, 2007

Linguine with Marinara Sauce and Shittake Mushrooms


Tonight I was in the mood for a non-meat dinner. We had a heavy meat dinner last night.

Marinara Sauce:

2 cans tomato sauce or 1 large can of whole plum tomatoes
3 garlic cloves minced
1 small onion, diced
2 fresh oregano leaves or a sprinkle of dried oregano
Olive Oil

Heat saucepan and add olive oil. Add the garlic and onions and saute under they start to brown. Add the tomatoes and oregano. Season with salt and pepper and bring to a boil. Set heat to low and simmer for one hour on low.

Shittake Mushrooms:

8 oz fresh shittake mushrooms (you an substitute portobello), washed and sliced
3 garlic loves, minced
2 tbsp butter or olive oil

Heat cast iron skillet and add your butter or oil. Add your mushroom slices and do not disturb so that the mushrooms can fry and brown. Then stir to fry the other side. When nicely browned salt and pepper to taste. Sprinkle with a bit of fresh lime juice or lemon juice.

Serve with linguine or a pasta of your choice. Top marinara sauce and linguine with the mushrooms.