4 oz. chopped applewood smoked bacon
1/2 cup chopped onion
1 tsp. minced ginger
1 tsp. minced garlic
10 luau leaves, chopped
3 cups chopped kale
1.5 cans coconut milk
1 cup dashi
Sweat the bacon in a little oil in a pot.  Add the onion, ginger and garlic, continue to sweat.  Season with salt and pepper.  Add the luau leaf, coconut milk and dashi.  Mix well and bring to a boil.  Simmer at medium for 30-45 minutes. When 10 minutes are remaining, add the kale.  Chill.

Salt both sides of cleaned kole
Clean and debone 2 ti leaves per kole
1/8 cup chopped cilantro
1 Tbsp. shaved onion
2 mint leaves
1 tsp. shoyu
Roasted sweet potato, sliced
Place 1/2 cup of lu'au in the middle of a ti leaf.  Place two half-pieces of sweet potato on lu'au. Top with cilantro and onion.  Place kole on top.  Season with Hawaiian salt and pepper.  Spoon a little more lu'au on top, about 1/8 cup.  Top with mint leaves.  Spoon shoyu on top.  Wrap by folding the long ends of the ti leave over, fold up the sides, then wrap in another ti leaf, using the stem to twine and loosely tie together.  Place on pan and cook on a hibachi or in the oven at 400 degrees for 15-20 minutes.  Enjoy, but watch for bones! As Chef Mike says, bones require you to pay attention, be in the moment, be present with the food. :)

15 'opihi cleaned in salt water, with the sack removed
4 slim slices of filleted enenue - salted, patted dry, then chopped
1/2 cup chopped cucumber
1/2 cup shaved onion
1/2 cup lower section of the green onion chopped
1/4 cup top portion of green onion julienned (reserve some for garnish)
1/8 cup chopped parsley
1/8 cup chopped cilantro
1 1/2 tsp. salt
1/8 tsp. pepper

1/2 cup Vinaigrette:
olive oil
lemon juice
minced garlic
minced ginger

1 cup dashi
1/4 cup shoyu
1/4 cup yuzu
Immediately prior to assembly, steam or blanch the opihi for 10 seconds then immerse in cold water.  Place enenue and opihi in a bowl. Add cucumber, onion, top and lower portions of green onion, parsley, cilantro, salt, pepper and vinaigrette.  Mix well. Place in bowls, pour ponzu over and garnish with a few julienned green onion.