How To Use Your Hola Aloha Sauces
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Pineapple Ginger Chutney
My favorite use for this sunny, nostalgic condiment is to pair it with entrees that are rich, salty and smokey. It’s a revelation with kalua pig, carnitas, kalua carnitas… basically any and all pulled pork dishes.
Pineapple Ginger Chutney is great on a burger. Better yet: on a grilled chicken sandwich. Are you wondering about hot dogs, bratwurst, and other foods that come in a bun? The answer is yes, yes, and yes.
Black beans and fluffy white rice? Yes.
I like making a super simple coleslaw—shredded cabbage that’s been massaged with a bit of sea salt and apple cider vinegar, maybe fold in some shredded carrot, shredded green papaya or shredded chayote, definitely some cilantro and sliced (paper-thin) red onion, too—and dressing it up with this chutney.
I’m normally NOT a pineapple-on-pizza person EXCEPT when it comes to this chutney. OMG. Yes.
A lot of folks use huli-huli as a marinade, which is fine. I usually don’t. I use it to glaze a bird (or veggies) that I’m either grilling or roasting, same as brushing a white wine reduction on a holiday turkey before pulling it to rest. Using a brush, apply this huli-huli to your creations near the end of cooking.
When I do use huli-huli as a marinade it’s to soak ulu (AKA breadfruit) or kalo (AKA taro) along with some liquid smoke for a few hours before roasting. It makes for a vegan kalua option.
I like mixing huli-huli with ketchup for my burgers and dogs. I like splashing it on my vegetables when I stir-fry, toward the end of course.
I did not make this huli-huli spicy but it is GREAT with a few (or six) smashed Thai chilis in it. If you’re in Hawai’i use those small red Hawaiian peppers. I suppose you could try doing this with any hot pepper but those two are my faves for this application.
Huli-huli can also be a fun switch-up from the common shoyu dressing many people use for poke especially red or golden beet poke: make a dashi with kombu (seaweed) and bonito flakes, gently boil peeled & diced beets in the dashi until tender, strain then soak your beets in huli-huli (covered in your fridge) until completely cool, strain again and dress with wakame or hijiki, green onion that’s been chopped on a bias, red onion that’s been sliced paper-thin, Persian cucumbers that are also sliced paper-thin, sesame seeds and crushed walnuts. You can totally reuse the strained huli-huli.
Whatever way you want to utilize your huli-huli, it’ll serve you well as a bridge between eastern and western flavors. It’s basically barbeque sauce but not, and teriyaki sauce but not. It’s… huli-huli.
Island Peanut Mole
You can slather this on just about everything. I’ve used it to dress gnocchi. I’ve poured it over (and under, and all around) my eggs. It’s a-m-a-z-i-n-g with roasted broccoli crowns, cauliflower, brussels sprouts, or any other vegetable.
This stuff is thick. Stretch it out with some stock or coconut cream using a whisk or, better yet, an immersion blender. Try adding a couple drops of sesame oil.
Island Peanut Mole is superb for enchiladas, especially if you make a curry with it (blending it with coconut cream). If you’re going meat-free try filling your enchiladas with a 50/50 mix of mashed kabocha pumpkin and russet potato; I’m very rustic so I like to keep the skins on, especially if the pumpkin and potatoes have been roasted with a little coconut oil to make the skins crispy. Garnish with crema or cashew cheese, sesame seeds and pepitas.
Make a stew! Put a few big spoonfuls of Island Peanut Mole in your InstantPot with plenty of stock, root veggies, celery, onion, chicken breast, stew meat (try goat!), dried garbanzos, peanuts, bay leaves, whatever else. You really can’t go wrong.
My favorite red sauce on planet Earth. More than bolognese. More than arrabbiata. More than Thai red curry. Certainly more than traditional enchilada sauce (which is definitely similar but not nearly as complex).
Colorado sauce is perhaps BEST used for Pozole, a stew of hominy with pork or chicken. Fun fact: the original way people made pozole was with PEOPLE meat! I like using just enough pork for flavor plus an extra rich chicken stock. I’m also a fan of beefing up my pozole with chickpeas.
It’s a must for making Mexican rice. Toast your rice (I use Jasmine), add stock with Colorado. Go easy on the liquid, you can always add more. Keep it fluffy.
Also, stir Colorado into your beans. Black, pinto, whole or refried, it doesn't matter.
Colorado is also great for:
Adding dimension to pretty much any kine soup, especially brothy ones like old school Mexican chicken soup or (brace yourself) Minestrone. I know, I know. All my Italian food enthusiasts must be screaming “BLASPHEMY” but whatever. No matter the soup, add a tablespoon at a time. Squeeze fresh citrus over each bowl and freshly chopped cilantro (for anything Mexican or Asian) or flat-leaf parsley (for anything that’s more European).
BREAKFAST. OMG breakfast. Stir a spoonful into your frittata or scrambled eggs. Add a heavy few spoonfuls to a skillet with fried eggs. Colorado is, in my humble opinion, far superior than most chiles for Huevos Rancheros and Chilequiles.
Beef stew. Tofu stew. Goat and lamb, too. Google: Birria
Enchiladas. Shredded chicken is great but I prefer just cheese (anything white and sour is best).
Penne with grilled zucchini and oven-roasted tomatoes.
Chicken Salad. Toss an onion, bay leaf, a few garlic cloves, a few spoons of Colorado, and a few chicken breasts into your Instant Pot. Shred when cool to touch. In a separate bowl whisk some mayo, fresh squeezed lime, and a spoonful of Colorado together. Massage into the chicken evenly along with finely diced onion (any color), small diced celery, and fire-roasted corn.
I love Mole Negro ❤️❤️❤️❤️❤️
Honestly, you can pretty much do everything listed above (see: Colorado Sauce) except for the pozole, soups, penne, and chicken salad.
Mole Negro is GREAT for birria (I will proudly fight with your abuelito/a about this) and EVEN BETTER with enchiladas. When it comes to mole negro for enchiladas my allegiance shifts from cheese to shredded poultry of any sort.
Traditionally, Mole Negro is more of a poultry accouterments. Braised or stewed chicken that’s smothered in mole is the jam!! Try to keep your poultry on the bone for maximum flavor. Mole Negro is great over roast turkey (season your bird w/ just salt, pepper and rosemary; maybe lay off the marjoram, thyme and sage). Not a bird, but whatever, stuffed pork loin is a 👍🏼👍🏼👍🏼
Mole Negro is also nice under roasted cruciferous vegetables.
Mahalo Nui Loa & Muchas Gracias
Thank you again for your order! Please share photos of your delicious creations as well as insights on how you use these homemade, aloha infused sauces.
If you have questions or need assistance. Ring me at (808) 464-2217. Better yet, text me. #saucelife