Fest Show­cases Is­lands

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Serves six peo­ple • 2 ta­ble­spoons Ahualoa Farms (di­vide in half) • 3 ta­ble­spoons minced • 1 pound • 1 ta­ble­spoon For J’s Hawai‘i ki­awe-smoked in­fused • 1 ta­ble­spoon or to taste

to taste • 1 white •1 • 1 cup Ho Farms • 1 tablep­soon • 3 ta­ble­spoons Kai‘ulani • 2 ta­ble­spoons Aloha Shoyu (light soy sauce OK for less sodium) • 1 16-ounce can pre­cooked • 1 cup Kahuku • 1 cup Gar­nish • Naked Cow

shaved diced small diced small Serve with King’s Hawai­ian diced

Heat oil to medium-high heat in sauté pan, and brown ground turkey with sea salt and pep­per. Re­move turkey and drain oil. Add the rest of the oil to medium high and sauté gar­lic, onions, bell pep­pers and toma­toes, then add cumin, chili pow­der, shoyu and salsa verde. Sim­mer 30 min­utes on low. Add turkey, beans and corn, and sim­mer for an­other 15 min­utes. You can purée some of the beans to add thick­ness. Gar­nish with shaved cheese, sour cream and cilantro, and serve with sweet rolls.

Chef James Ap­takin

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