We absolutely love “love letters” and just have to share this one — and a recipe — with you! It was sent to our stellar General Manager Greg Peterson:
Greg, your chef and staff at Huggos did a fantastic job of preparing wonderful, very memorable, tasty foods; the food, along with the great atmosphere and the sunset views made our evening quite enjoyable. I cannot compliment you folks enough. We had two wonderful dinners there during our stay on the Big Island.
We ate there last Thursday night, and with the help of our server, Dick, we had a very special evening. I gave Dick a small list of items from your menu and he ensured that the meal came together in superb fashion. No doubt the chef also played a huge role. Kudos.
Also I have to hand it to you personally… your attention at the right moment allowed us to enjoy the meal in the best way possible… you saw that we were about to share a selection of foods on small plates, and you rushed in with large plates, which allowed us to properly enjoy the served dishes.
One particular item we enjoyed at both meals was the Big Island Grown Asian Style Mushrooms; while this is a small plate item, it played a wonderful role in our meals.
If at all possible, could you share the recipe for this delectable dish? I realize that we won’t have Big Island Mushrooms available; but we do have a decent selection of Asian mushrooms available in San Diego, and perhaps this dish will remind us to get back to the Big Island as soon as possible… to enjoy more of Huggos.
Gene and Codie C., San Diego, CA
And, thank you Gene and Codie for the kind note…we look forward to welcoming you back very soon! In the meantime, our Corporate Chef Ken Schloss is happy to share the recipe with you and all of our followers. Here it is with warm aloha:
Huggo’s Big Island Grown Asian Style Mushrooms
1/8 c. vegetable oil
1 tsp. chopped garlic
3 c. Ali’i mushrooms
2 tbs. butter
Salt and fresh ground black pepper to taste
1 c. Huggo’s Teriyaki Sauce (recipe below)
Heat a large skillet to high heat and add the oil. Wait 2 minutes for it to come up to the smoke point. Add the garlic and toss furiously so the garlic doesn’t burn. Add the
mushrooms and toss until they are all golden brown and caramelized. Remove from heat. Add butter and salt and pepper. Serve in a hot sizzling pan.
Huggo’s Teriyaki Sauce
1 ½ tsp. sesame oil
½ tsp. minced garlic
2 tsp. minced ginger
1 tbs. brown sugar
1 ½ tsp. lime juice
2 tbs. mirin
2 tbs. soy sauce
Sauté the ginger and garlic in the sesame oil. Add the additional ingredients and simmer for 1 minute.
Kau kau (eat) and enjoy!