EnnaEel Cooks

February 9th, 2009

Ridiculous you, waiting in the queue.

Posted by LA in Burgers, Condiments, Hawaiian, Recipes


Teri turkey burger with sauteed onions and garlic-chive aioli on Hawaiian sweet bread. There really isn’t a whole lot of experimentation going on in this recipe. Just a whole lot of “Oh my God, this is really, incredibly, tastebud-blowingly tasty.”

Raymie Sauce
1/2 c. soy sauce
1/2 c. light brown sugar
2 T. mirin
1 t. sesame oil
3 cloves garlic, crushed
1/2 t. ground ginger

Garlic-Chive Aioli
1 T. kewpie mayonnaise
1 T. chive, minced
1 clove garlic, crushed

Teri Turkey Burger
4 oz. ground turkey breast
1 green onion, trimmed and chopped
2 cloves garlic, sliced
1 medium sweet yellow onion, sliced
1 medium tomato, sliced
iceberg lettuce
Hawaiian sweet bread bun

  • Combine ingredients for Raymie sauce and set aside. Do the same for aioli.
  • Warm 4 T. Raymie saice in a medium skillet over low heat. Add sliced onions and one garlic clove, sautee stirring often, for about 10 minutes, or until the onions start to brown.
  • In small bowl, combine ground turkey, 2 T. Raymie sauce, chopped green onion, and second garlic clove. Form into 1/2 in. thick patty, but do not pack tightly.
  • Push onion to the side of skillet, and add patty. Cook on medium heat for 5-8 minutes, turning once and brushing with each side with Raymie sauce.
  • Spread aioli on bottom bun, and add turkey burger. Top with sauteed onion and garlic, tomato slices, and lettuce.
  • Invite me over. Because I want one.
  • The remaining Raymie sauce can be refrigerated in an airtight container to be used later.

    Two things.
    One. It is incredibly important that you use Hawaiian sweet bread buns. Not just regular style white people buns.
    Two. I just realized I used a lot a lot of garlic in this burger. And that’s ok with me.

    So, maybe you’re wondering, “Raymie” sauce?
    When I was little and lived in Hawaii, we had a family friend who gave us a recipe for teriyaki sauce. For some reason, the recipe card had the friend’s name on it, and from then on it was never referred to as teriyaki, but as Raymie sauce.
    We’ve lost touch with her, but her name comes up in my day-to-day life more often than she likely ever imagined it would.

    I wonder if I’m ever remembered in such a seemingly random way.

    Also, I still miss Hawaii.
    At least I’ll have a chance to get back to San Diego early next month. And I don’t care if it’s going to be March and likely still ridiculously cold, I need to be in the Pacific Ocean. It’s going to happen. And freezing or not, I’m going to like it. So there.

    • Listening to:: The Fratellis - Everybody Knows You Cried Last Night
    • Status:: Wanting to go swimming and resorting to wearing my swimsuit in my apartment.
    May 18th, 2008

    I’ll be the first one to ask where you were.

    Posted by LA in Chicken, Hawaiian, Recipes


    Huli Huli chicken with sticky rice, and spinach with a white miso dressing and deviled egg. I subbed the spinach and egg for the traditional macaroni salad. Never been a big macaroni salad girl, even when it comes to plate lunch.

    Miso dressing:
    3 T. white miso
    1 T. lemon juice
    1 t. sesame oil
    1 t. virgin olive oil
    1 small garlic clove, crushed
    cracked pepper

    Huli Huli chicken:
    1 split chicken breast
    1 c. shoyu
    1/2 c. fresh pineapple juice
    1/2 c. honey
    1/3 c. brown sugar
    2 T. sesame oil
    3 garlic cloves, minced
    3 T. tomato paste
    1 T. fresh ginger root, minced
    Ground black pepper to taste
    Hawaiian sea salt to taste

  • Mix shoyu, pineapple juice, honey, brown sugar, oil, garlic, ketchup, ginger, salt, and pepper. Marinate chicken for 20 minutes to 4 hours. Refrigerate.
  • Before grilling, let chicken sit until it is at room temperature. Grill on a barbecue rack over medium coals, turning often for about 45 minutes. Baste frequently.
  • Or, if you are lacking in the barbecue-having department, you can roast the chicken in an oven preheated to 325 degrees. Baste often, for an hour.

    Ok, so maybe not the most clever meal to prepare when you’re immediately craving it. I started marinating the chicken at 4:30, and my insides nearly ate themselves until it was done cooking at 9:00.

    So, is it obvious?
    LeeAnne is feeling homesick.
    I seriously considered making some malasadas as well after I saw I had some yeast in my pantry, but knowing that I’d either have to eat them all myself or throw away half of a batch nixed that idea.

    Making new friends, keeping busy with various photo-related projects, and exploring the areas in and around St. Louis for event photo jobs have been staving off this impending loneliness that has been trying to invade my brain. And for the very small amount of free time I’ve had lately, life has been rather pleasant. Considerably, actually.

    But even all I have to look forward to in the coming weeks isn’t enough to obviate the inevitable inward sigh when I hear of others’ time spent with family and old friends.

    Then I head to the kitchen to turn my yearning for something familiar into a tasty dish or two.
    And the brilliance of living and cooking in a studio means that I will get to come home to an apartment that smells like home for at least the next couple of days.

    • Watching:: Howl's Moving Castle
    • Listening to:: M. Ward - I'll Be Yr Bird