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As the leaves begin to fall, it’s time to start gearing up for every at-home chef’s very own Superbowl — Thanksgiving. Cooks can curate a unique turkey day menu showcasing innovative takes on classic dishes with the help of Poi Dog Sauces, purveyors of Hawai’i at-home condiments led by founder and acclaimed Chef Kiki Aranita. With flavors such as Chili Peppah Water ($16/9oz), Guava Katsu Sauce ($16/12oz), and Huli Sauce ($17/12 oz), the unique line of sauces perfectly complement a bevy of traditional holiday recipes.

Chef Kiki Aranita shares her suggestions below for creating an island-inspired Thanksgiving dinner. Follow the links for the full recipes.

  • All about that baste — Basting the star of the show, turkey, in Poi Dog’s Huli Sauce is scientifically proven to create a juicier dish — seriously! The pineapple enzymes in Aranita’s sauce can actually break down proteins, creating a more tender and flavorful turkey. The marinade recipe, as well as spatchcocking instructions, are available upon request.
  • Feeling grateful for mac and cheese — Spice up mac and cheese recipes by whipping up a Chili Peppah Water Cheese Sauce — make it creamy or throw some toasted olive oil panko bread crumbs on top for an added crunch. (Recipe below)
  • Don’t gobble up all of the turkey — With the inevitable Thanksgiving leftovers, at-home chefs can craft a fully-loaded Huli Sauce Gobbler Sandwich, made with Huli Sauce, mayo, leftover turkey, cranberry sauce, lettuce and stuffing, served on a hoagie roll. (Recipe linked)

For in-person shopping, Poi Dog Sauces are stocked in 50+ Mid-Atlantic Whole Foods, as well as local retailers including Di Bruno Brothers’, Riverwards Produce, Herman’s Coffee, and more (see a full list of stockists here). The sauces are also available for nationwide shipping via Amazon and the Poi Dog website.

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Chili Peppah Water Mac n Cheese 

Time: 20 minutes 

Yield: 1 quart 

Ingredients: 

  • 3 tbsp butter 
  • 5 tbps all-purpose flour  
  • ⅓ cup beer 
  • 1 cup whole milk  
  • ¾ cup grated cheddar cheese 
  • 1 pinch kosher salt 
  • 2 oz Poi Dog Chili Peppah Water  
  • 8 oz Elbow macaroni 
  • 3 tbsp olive oil 
  • 1 cup panko bread crumbs 

Instructions: 

1. In a medium saucepan on medium heat, melt the butter. Turn the heat to low and add the flour and salt. Whisk to combine. 

2. Return the heat to medium and cook the flour in the butter to make a roux. Make sure to sir consistently. 

3. Slowly whisk in the beer. Mix alternately with a rubber spatula to fully incorporate the beer. 

4. Add the milk, in batches. Continue to alternately mix with a whisk and rubber spatula until the mixture is smooth. 

5. Cook over medium heat until the sauce has begun to thicken. It should be the consistency of porridge (approximately 162 ℉). 

6. Once the sauce has reached this stage, add the cheese in 2-3 batches, mixing alternately with a whisk and rubber spatula until the cheese is melted. 

7. Whisk in the Poi Dog Chili Peppah Water. 

8. To fully emulsify the sauce, use an immersion blender. Alternatively, whisk by hand until smooth. 

9. Cook the pasta according to the instructions on the box, drain and place in a bowl. 

10. 

a. Version 1 – mix your drained pasta with the cheese sauce for a creamy CPW Mac & Cheese. 

b. Version 2 – preheat oven to 350 , place your creamy CPW Mac & Cheese in a 2 quart baking dish. 

Toss the panko in the olive oil then spread on top of the mac & cheese mixture. Bake uncovered for 

20-30 minutes or until golden brown. 

Note: The cheese sauce can be stored in an airtight container in the refrigerator for up to 7 days. 

To reheat the sauce from cold, gently warm in a saucepan over medium low heat until warm and melty. 

Alternatively, transfer the cheese sauce to a microwave safe bowl and heat in the microwave for 30 second increments until the cheese sauce is warm and melty.