Staff Picks: Condiments

JBF staff picks their favorite condiments

 

We don’t usually spend a lot of time talking about condiments, but the right one can completely transform a dish. Add a splash of soy sauce to chicken soup and it’s a whole different ballgame. Want to perk up a chicken and avocado club? Slather on a dollop of sriracha mayo. Tired of plain scrambled eggs? Give them a spicy, soulful kick with a spoonful of harissa. In the spirit of celebrating these unsung heroes, we put together a list of the condiments our staff is crazy about right now.  

 

 

Chimichurri:

“I like to spoon it over steak and chicken (and it’s super delicious on a cheeseburger!), and I’ve been adding it to soups and rice dishes too. It’s perfect for this time of year because of all of the fresh herbs, and it brings me back to when I traveled to Argentina with my husband in 2007.”

-Michelle Santoro, Project Manager... Read more >

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Recipe: Big Island Salt Cod Croquettes with Red Chimichurri

croquettes We love these salt cod croquettes from our friend George Mavrothalassitis of Chef Mavro in Honolulu. He puts a Hawaiian spin on the accompanying chimichurri (traditionally a Argentine sauce made with parsley, garlic, olive oil, and red pepper flakes) by adding a native chile pepper. Small red Thai or Asian chile peppers will produce the same result.

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