ultralaser

Last night’s kitchen creation, a Zuky original, which I posted about during last year’s abundant collard harvests, inspired by Hawaiian, Southern US, and Chinese cuisine: collard wraps! Two large collard leaves are washed, trimmed, and laid out on the cutting board. About a third of a cup of pre-soaked white rice goes right in the middle, topped with marinated dark chicken meat, a couple slices of shiitake mushroom, ginger slivers, serrano pepper slices, and a chunk of homemade bacon. Then more rice to cover the meat, and then the leaves are carefully rolled and tied into a bundle with twine. Steamed for 45 minutes. Served with soy sauce, hot sauce, and cold beer. Something uniquely Asian American, tasty and surprisingly hearty.