"For J's" Chicken Katsu

Ingredients: 6 Chicken thighs 3/4 tsp "For J's" Garlic Sea Salt 1 Cup All purpose flour 3 Large eggs 2 Cups Panko 1/3 Cup Water Canola or Vegetable Oil (Enough to cover bottom of pan) Katsu Sauce: 2/3 Cup Ketchup 3 Tbsp Worcestershire 1/4 Cup Brown sugar 4-5 dashes Hot sauce 1/4 Tsp "For J's" Kiawe Sea Salt Instructions: Butterfly the chicken thighs so they are nice and level, then place them into a bowl. Add the 3/4 tsp of "For J's" Garlic Sea Salt to the chicken thighs and evenly mix. Crack the 3 large eggs and add the...

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Grilled steak poke with green onion, chopped white onion, and chopped tomato in side dishes. The food is plated in wooden bowls and styled with ti leaves.

"For J's" Grilled Steak Poke

Ingredients: 4 to 5 pounds grilled steak (trim fat, cut against the grain into bite-size pieces) 2 to 2½ pounds fresh medium tomatoes (halved, then sliced) 1 pound sweet onions (Vidalia, Maui Onions, etc.) sliced 1 cup green onions (chopped) cilantro chopped (optional) Instructions: Combine all ingredients in a mixing bowl. Add “For J’s Steak Poke Sauce” to desired taste or for 5 pounds of cooked steak, the whole 8 oz bottle. Top with green onions or chopped cilantro for presentation.

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A dish of kalua pork and two scoops of white rice, arranged on a plate over ti leaves.

"For J's" Kalua Pork (Hawaiian Shredded Pork)

Ingredients: 5 to 5 1/2 lb. pork butt 1 1/2 Tbsp. “For J’s” Sea Salt (any flavor) 3-4 cloves garlic (finely chopped) 6 Tbsp “For J’s” Kiawe Liquid Smoke 2 Tbsp. Whisky 1/2 c. water 7 ti leaves (optional) Crock-Pot Instructions: Line crock-pot with ti leaves (optional) Pour in 1/2 cup water. Rub "For J's" Sea Salt and fresh garlic over entire pork butt and place into pot. Pour liquid smoke and whisky over pork and cover with more ti leaves. Cook in crock-pot for 8-10 hours. When done, transfer pork to another pot or platter. Shred pork and mix in just enough broth from crock-pot...

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