Hawaiian Style Enchiladas

Hawaiian Style Enchiladas

1 lb kalua pig, already cooked and shredded (or, okay, any other cooked meat.)
3 c. of cabbage, green or red or both
6 tortillas, or more, whatevahs
1/2 c. grated monterey jack cheese
chipotle tabasco to topper.

Preheat the oven to 400. Throw the tortillas in there to get soft-- just 5 minutes. Meanwhile, saute the pork and the cabbage in a heavy skillet. Grease a casserole dish, then put a bunch of the pork and cabbage in each of the tortillas. Roll 'em up, put 'em in the casserole dish. Dump any extra pork-cabbage stuff on top, and then put the cheese on top. Bake for 10 minutes till the cheese is nice and melty. Voila! Too easy!

Roy Yamaguchi's "Roy's Feasts From Hawaii"

This book is full of beautiful color pictures of food, of course-- mouth watering dribbles of sauces and splashes of pestos-- caramelized meats and gleaming fruits. But even more enticing than the food are the full page spreads of Hawaiian landscapes: cattle grazing in the Kamuela highlands, waterfalls, oceanscapes. And smiling Hawaiians selling lettuce, plucking basil and netting fish look wholesome, tanned and welcoming. The recipes tend toward the fussy (cut out 35 1/2" rounds of zucchini, squash, and pepper skins to make scales, julienne everything) but are deliciously sophisticated Asian Fusion Pacific Cuisine.
Aloha! E Kaukau kakou!