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Restaurants

One of Argentina’s Top Chefs Shows Amazing Ways to Cook With Shishito Peppers

Holy Shishito!

The shishito — a mild, distinctly delicious pepper originally from Japan — has made its appearance in all sorts of cuisines over the years, most notably in East Asian cooking. But one of its most recent debuts was in the Royal Hawaiian Fire Grill’s Laguna Beach kitchen.

One dish in particular, the wood-grilled hanger steak with okra, charred tomatoes and watermelon radish, mixes tropical tastes with the unexpected mild heat of this ingredient. It’s the creation of renowned Chef Martin Molteni, who ranks among Argentina’s top chefs. He joined his brother and fellow chef, Mariano “Maro” Molteni, who formerly owned Argentina-inspired steakhouse Maro Wood Grill, in the rebirth of the Royal Hawaiian.  The brothers took over ownership and operations in January, and since then, the restaurant has undergone a face-lift, an overhaul of the food and drink menu, and a rebranding. The restaurant reopened as Royal Hawaiian Fire Grill in April, and together Martin and Maro are continuing the landmark restaurant’s aloha spirit with an homage to Polynesian-inspired dishes, drinks and flavors.

“[The hanger steak] not only reflects the beautiful California summer season, but it also spotlights our real love for open wood-grill cooking, which is a cultural highlight in both Argentina, where my brother Maro and I were raised, and Polynesian culinary heritages,” says Martin. “I chose hanger steak as the protein, as it has a great deal of character and presence. When you choose hanger steak, however, every subsequent product you choose for the plate must have a strong edge in flavor, too. The shishito pepper is a perfect choice because it gives acidity, fruitiness and a soft piquant that helps to express the meat’s lovely flavor.”

Bright, slightly sweet and a little bit smoky, the shishito makes an excellent addition to dishes that require a pepper without adding too much heat. Frieda’s Specialty Produce’s Alex Berkley describes the taste of the shishito pepper as a cross between a jalapeño and a bell pepper. “They have the great taste of peppers without being overly hot,” she notes. “So I can actually taste the pepper and incorporate them with other ingredients, without them overwhelming the recipe.”

Although shishito peppers were originally from Japan, Berkley says they’re now most often sourced from Mexico. Bright green and bumpy, they’re usually about finger-length and, like many peppers, they’re naturally high in vitamin C. The seeds of the shishito are edible, and those who are more sensitive to spice need not worry much — only one in 10 shishitos reach a medium level of heat.

Often found in East Asian cuisine, the shishito offers an interesting array of flavors depending on how it’s prepared. When left raw, the crisp, thin walls of the shishito are reminiscent of a bell pepper, although it becomes much more complex when cooked. Since the shishito is quite thin-skinned, it chars and blisters easily. When paired with simple ingredients such as soy sauce or sesame oil, the distinct smokiness of the pepper shines through.“Grilled or roasted is the most common way to prepare them,” Berkley says.

And when it came to preparing their wood-grilled hanger steak, Maro and Martin wanted to go with an ingredient that would lend a light and fresh profile, while still offering a depth of flavor and strong character. “It’s a perfect summery plate that expresses all the bright and fresh produce of the season,” notes Martin.

“In all the time I’ve spent in my kitchens and in cooking around the world, I’ve learned that we never have to abuse a dish by overloading it with a specific product. It’s very important to have balance as well as a sharp, appetizing flavor here — a piquancy — and few peppers deliver better than the shishito.”

Related Links:

Tales from the Kitchen: A Love of Gastronomy With Michelin Stars

10 Grilling Mistakes You Should Never Make

7 Atypical Gadgets From Uncommon Goods We Love


Article by Jordan Nishkian for Sauté Magazine. Photography by Max Milla. Read the original article here.

Categories
Cravings Packaged Food Restaurants What's New

Of Course A Korean BBQ Joint Would Make Great Jerky

GEN-Jerky-01

A few weeks ago, we wrote that popular Korean BBQ chain Gen offered a delivery service where you could get your frozen meat delivered anywhere. We had no idea, despite many visits to the Korean BBQ house, that they actually made beef jerky.

A feature of Gen Delivers is that you can order bags of beef jerky online. Kind of an add-on to your frozen meat order, or simply if you’re in the mood for jerky and nothing else. The flavors are : Spicy, Hawaiian, and Cajun.

GEN-Jerky-02

They weren’t bad, and in fact, a pleasant surprise.

We passed the bags around the office to see what fellow Foodbeasts thought of the product. Here’s what the few that weren’t taking an afternoon nap had to say:

Molly

Initial thought: the bag should come with a plastic zipper so it’s resealable. The Hawaiian’s good.

Reach

What jerky company is making jerky with legit cuts and KBBQ-level marinades?

Rudy

I feel like jerky is either the really soft delicious kind or the super hard gas-station kind and this somehow sits in the middle.

Each bag is about $6, which you can order from Gen’s online delivery store.

 

Categories
Cravings

Cheesy Pineapple-Stuffed ‘Bacon Pockets’ Will Change Your Life

bacon-hotpocket

This recipe for Cheesy Pineapple-Stuffed ‘Bacon Pockets’ comes from the same bacon enthusiast who brought you Hawaiian Burger Bacon Balls and Bacon-Wrapped Mac & Cheese Meatloaf. Yes, crap soup (gotta love the name) is at it again, this time with a makeover of a microwavable standard: The Hot Pocket.

Except that instead of simply wrapping a hot pocket in bacon (what did you think this was, amateur time?), the crust was replaced with strips of bacon and stuffed with a hearty helping of mozzarella cheese, turkey pepperoni and pineapple chunks.

Although, in the recipe crapsoup uses that turkey bacon nonsense. We’re going to let that temporary lapse in judgement slide this time. Ok, so maybe we didn’t change your life but hey, we bet you really wanna sink your teeth in some juicy, crispy bacon right now.

Unless you’re a vegetarian, then ew.

Head over here to check out the recipe.

H/T + PicThx Instructables

Categories
Cravings

EAT THIS: Hawaiian Burger Bacon Balls Stuffed with Pineapple & Oozing with Provolone

bacon-balls

There was this, and then there was thisHawaiian Burger Bacon Balls. Stuffed with provolone melting into sweet pineapple chunks and enveloped in a carnivorous hug of ground beef and bacon, these babies are the new hors d’oeuvres-gone-beast.

Tell me you don’t want to wrap your lips around these luscious pieces of juicy meat and bite down as cheese oozes down your chin. You can’t, because you want to. Oh. So. Badly.

Head over here to check out the recipe by crapsoup, the same mad, glorious genius behind Bacon-Wrapped Mac & Cheese Meatloaf. 

H/T instructables

Categories
Packaged Food

Mango Habanero Joins Hawaiian Kettle Chip Family

The Hawaiian Kettle Chips have been around a long time. So long, in fact, I’ve been in love with the Sweet Maui Onion flavor since middle school. The Original was a good pick during high school since it didn’t leave too much of a mess in my mouth or hands. I’ve recently gotten into the Luau BBQ as I started going to college. Great flavors, great chips.

And now that a new Mango Habanero flavor will be added into the mix, I feel like I’m finally able to begin a new chapter in my life. The chips are slow cooked and seasoned with sweet and spicy care.

via: Candy & Snack Today

Categories
Hit-Or-Miss

Hawaiian BBQ Plates: Pineapple Chicken & Chicken Katsu

Victor and I were cruising around looking for something to eat that we both hadn’t had in awhile. Well wouldn’t you know it, we came across this Hawaiian BBQ place that did the job. Victor (VYaniePhoto) stuck with the classic chicken katsu, where I myself tried the pineapple chicken. If I had to choose 10 things to eat for the rest of my life, macaroni salad would be one of them.

Categories
News

Wetzel's Pretzels Hawaiian Pretzel

“Lei on the Flavor”

This is the newest promotion from pretzel professionals at Wetzel’s Pretzels: The Hawaiian Pretzel.

A signature freshly baked soft pretzel topped with Ham & Pineapple. Find one of the over 175 Wetzel’s Pretzels locations and grab one here.