Today's recipe is provided by home chef Kurt Winner from Portland, Oregon. This recipe comes to mind as he prepares to attend the International Food Wine and Travel Writers Association (IFWTWA) annual writers conference. This year the conference is being held at the Hilton Hawaiian Village Beach Resort and Spa, Oahu.
About a hundred writers will meet to attend workshops on various aspects of food, wine and travel writing, as well as attending road trips to find the “Real Hawaii” through History, Arts, Culture, and Food. The IFWTWA has really outdone themselves this year. The hotel rates, (mostly) free activities and workshops just couldn't be negoitiated by a single writer or typical vistor on their own.
If you're a leisure lifestyle writer, you can join the fun. Check out this Website for additional information.
Until we meet in Hawaii, here's the recipe for a snappy pupu best served with a beer or sassy Hawaiian umbrella cocktail.
Hawaiian Kim Chee Chicken
2 lbs boneless chicken breasts
One package NOH Brand Kim Chee mix powder
Good blue cheese dressing
Rinse Two or three pounds of boneless skinless chicken breasts in water, shake but don't dry .
Cut against grain into into strips about 2 " long by 2 "wide.
Put into bowl and sprinkle one package NOH Brand Kim Chee mix powder over it . Sprinkle a shake or two of chipoltle powder and some garlic powder if you like , stir to coat. Let sit about a half hour. Heat up grill.
Cook through but tender.
Serve like hot wings with celery sticks and good blue cheese dressing.
If you can't find NOH ( a Hawaiian household staple )in your ethnic food section or Asian store you can use any liquid Kim Chee base , but use sparingly. Guys that like hot food love this!