4 portions of each.
Protein:
- Honey Black Garlic Glazed Chicken Breast
- Hot Smoked Salmon
Salad:
- Asparagus Salad with Warm Bacon Dressing
Sides:
- Roasted Baby Potatoes with Salsa Verde
- Pickled Eggplant Confit
Dessert:
- Passion Fruit Cheesecake
Box prepared by:
Chef Chris Kajioka of Miro Kaimuki is a James Beard Semifinalist and former Executive Chef at Vintage Cave in Honolulu. He is also chef and co-owner of the acclaimed downtown restaurant Senia and Bar Maze opening soon in Kaka`ako.
Follow these simple instructions to enjoy da CHEFS box meals at home. Mix-and-match products from the box and experiment with adding items from your pantry to create your perfect meal.
Honey Garlic Glazed Chicken Breast
Remove chicken from bag and pat dry with a paper towel. Season lightly with salt and pepper, let sit at room temperature for 20 minutes. Sear in pan over medium heat, skin side down, to crisp. Place chicken in oven at 350° for 3 minutes or until desired doneness.
Enjoy By: February 4, 2021
Hot Smoked Salmon
Heat fish, in bag, in a simmering pot of water for about 1 1/2 minutes (3 minutes for well done). Carefully remove from bag and serve.
Enjoy By: February 4, 2021
Asparagus Salad
Heat asparagus and dressing, in bag, in simmering water for 3 minutes. Remove from bag and place on plate. Top with dressing.
Enjoy By: February 4, 2021
Pickled Eggplant
Bring to room temperature and serve.
Enjoy By: February 4, 2021
Roasted Baby Potatoes
Remove potatoes from bag and place on a roasting tray. Roast at 350° for 10-15 minutes, or until desired doneness. Season with salt and pepper and transfer to serving dish. Top with salsa verde.
Enjoy By: February 4, 2021
Passion Fruit Cheesecake
Remove from bag and serve.
Enjoy By: February 4, 2021
