Friday, August 29, 2008
Renaming a Signature Dish
Over the years, I've developed a few signature dishes. One of the oldest dish I had named as Haole Killer chicken. I named it thus because white folk seem to choose this chicken to the exclusion of other proteins at the luau, especially the pork. I'll take pig and poi three or four times over chicken, but that's just me. Previously, the process included skinning chicken quarters, marinating them overnight, baking them for an hour, finishing them on the grill, then pouring a finishing sauce over the final product. This was fine for working in waves as I've done previously, but this year we're going to do it all in one go. So, over the last month I've worked out my sauces and technique so that chicken now includes three liquids: a poaching liquid, a grilling sauce, and a finishing sauce. The poaching liquid includes 1:2:3 ratio of flavoring liquids and the grilling and finishing sauces include three ingredients. So, three steps, three sauces, three ingredients. From hence forth, the sauce will now be referred to as 'Ekolu Chicken.