Ah--CathyZ I think it's time for your "Alan Wong" edamame to go T&T

[monj]

edamame "haters" aside, this was excellent. I think Richard had made them too. I am making for Xmas Eve appy for the second time. (Frozen edamame pods--still great!)

 

[CathyZ]

Ok- I will post it. Good stuff. Alan Wong is my favorite Hawaii chef.

 

[monj]

We were lucky enough to eat there several times over the years. Excellent chef.

Would you happen to have his spiced butter recipe that they serve with their terrific bread? (I think it was chipotle butter, or hawaiian chili?
(on Oahu)

Thanks Cathy!

 

[CathyZ]

I think this is it- just Aioli with cayenne

Chili Pepper Aioli
Alan Wong's Restaurant

In a blender, combine the mustard, garlic, egg, egg yolk and lemon and puree. With the machine running, slowly add the olive oil until incorporated. If the mixture becomes too thick, thin with a little water. Season with salt and pepper. Keep refrigerated.

For Chili Pepper Aioli, add 1/8 teaspoon cayenne to 1/4 cup aioli.

 

[richard-in-cincy]

Agreed! We were privileged to have an anniversary dinner prepared by Chef Wong several years back!

 

[monj]

Thank you so much Cathy!! Do you know if it's dry mustard or dijon type?

 

[monj]

Wow, what an experience! Wonderful memories for sure!

 

[CathyZ]

No- don't know. Try it both ways

 

[richard-in-cincy]

It was an amazing dinner and the staff just pampered us all evening.

 

[CathyZ]

Now that I think about it, probably Dijon as the Cayenne would add the zip

 

[monj]

Thank you!!

 

[pam]

Please post recipe

thanks,
Pam