Recipes

Recipes

"For J’s" Family Clam Chowder

Ingredients: 1-12 oz. pkg. bacon, slice approximately 3/8” wide 1 large onion medium diced 4 garlic cloves chopped fine 1 quart half & half 1 can chicken broth 2 cups water 1 teaspoon "For J’s" Hawaiian Chili Pepper Sea Salt 4 carrots cut into 3/4” blocks 2 large potatoes cut into 3/4” blocks 1 – 14 oz. can Kernel corn, drained 1 –14 oz. can creamed corn ½ teaspoon ground black pepper 1 teaspoon garlic powder 4 – 6.5 oz. cans chopped clams, separate clams from clam juice ½ cup of flour and 1 cup water for thickening (add to...

Read more →


"For J's" Ono Soybeans (Edamame)

"For J's" Ono Soybeans (Edamame)

Soybean Ingredients: 1 lb frozen soybeans 1 1/2 to 2 teaspoon "For J's" Garlic Sea Saltor "For J's" Maui Onion Sea Saltor "For J's" Hawaiian Chili Pepper Sea Saltor "For J's" Kiawe Smoke Sea Salt  Sauce: 1/4 cup shoyu (light soy sauce) 1/4 cup sugar 2 garlic cloves (chopped fine) 4 dashes Togarashi (Japanese chili pepper) Instructions: Follow cooking direction on back of frozen soybean package. Place drained soybeans in a mixing bowl. Add "For J's" Sea Salt and toss to coat soybeans. Stir sauce ingredients until sugar is dissolved. Pour a thin layer of sauce on bottom of serving platter. [Optional] Place prepared soybeans over layer...

Read more →


"For J's" Boiled Peanuts

Ingredients: 1 lb raw peanuts (in shell) 3 Tablespoon "For J's" Garlic Sea Salt 1 teaspoon sugar Instructions: Pour 8 cups water in large (6-8 qt.) pot; add J’s Sea Salt, sugar and peanuts. Let stand for 1 hour or overnight. Peanuts will float so you may want to place a shallow bowl or plate on top of the peanuts to keep them submerged. Boil the peanuts using one of the following methods. Regular Stove-Top Method: Cover pot. Cook at high heat and bring to vigorous boil; then reduce to medium heat and continue cooking for 2 hours, stirring occasionally. Remove...

Read more →


"For J's" Onolicious Fresh Salsa

Ingredients: 3 to 4 large tomatoes 1 small red bell pepper (chopped) 1 to 4 dried chili de arbol pods 6 cloves garlic (unpeeled) 1/2 bunch cilantro or Chinese parsley (chopped) 2 teaspoon "For J's" Hawaiian Chili Pepper Sea Salt 1 teaspoon sugar Instructions: Slow roast whole garlic cloves until softened; set aside. Char chili de arbol pods at medium high heat until thoroughly blackened; grind and set aside. Chop tomatoes, bell pepper and cilantro; set aside. Place peeled, roasted garlic cloves in large mixing bowl; sprinkle with Hawaiian Chili Pepper Salt and mash garlic into a paste. Add 1 cup of...

Read more →