A Pupu Chock-full Of Turkey
Wednesday - October 06, 2010
Chucky Boy Chock - known as much for his work in the community as for his talents as a singer-songwriter extraordinaire - has, at long last, returned to the studio. His new contemporary Hawaiian music CD, The Music of Chucky Boy Chock, Vol. 1, was released in August to critical acclaim and an excited response by fans.
He has given me one of his favorite recipes to share with MidWeek readers.
SING WHILE YOU EAT TURKEY PUPU
* 1 package shiitake mushrooms (about 6 ounces)
* 1 round onion, preferably sweet Maui or Walla Walla onion
* 1 or more cloves garlic, to taste
* 1 can water chestnuts, drained
* chopped parsley, to taste
* 2 bunches butter lettuce
* 1 tablespoon olive oil
* 2 pounds ground turkey (for less fat, use breast meat)
* 2 tablespoons oyster sauce
* 1 teaspoon shoyu, preferably reduced-sodium
* salt and pepper, to taste
* blue cheese dressing (substitute ranch or Italian, or fat-free varieties)
Soak mushrooms and chop into small pieces. Dice onion and mince garlic.
Chop water chestnuts and parsley and set aside. Wash butter lettuce and set aside.
Heat olive oil in large frying pan. Brown turkey, ensuring that it is fully cooked. Drain any oil. Add garlic, onion, oyster sauce, shoyu and mushrooms. Add salt and pepper to taste.
Continue cooking until onion is softened. Allow turkey mixture to cool. Cover a large platter with butter lettuce leaves. Put turkey in a large bowl. Use a piece of lettuce as a cup. Place a generous spoonful of turkey into each cup. Drizzle with blue cheese dressing.
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