The best food triggers memories to remind us of our friends and family. One of the byproducts of having a booth at the farmers market is that we meet many of the chefs in our city. As they arrive early to peruse what is in season, and connect with local farmers, they stop by our booth to chat about what treasures can be found within each tent. Often we will bond over the peppers from one farm, or a specific type of tomato from another, or the best way to preserve these seasonal beauties. One of the chefs that we met, and joined forces with is Carlo Lamagna. We not only got to know him and his family, but we also collaborated with Chef Carlo to make a special sauce from his childhood memories. It was an honor to create and bottle a Pacific Northwest version of Achara, and bring it to market. We would like to continue that love and pay respect to Carlo and his team who have just opened a new Filipino restaurant in Southeast Portland, Magna. We know everyone can’t make it to Portland to eat at Magna, today, so this recipe is meant to inspire you to find out more about Carlo and his creations, and come visit his new spot when you are in town. Until then, this recipe is a version of a traditional Bihon Pancit, which we had at one of Carlo’s pop-ups, it is a mild, family pleasing dish that is highly customizable. Cheers to friends, family, and the food that feeds us all. Carlo, we are so proud of you and your team!! Smoked Habanero Barbeque Pancit Ingredients:2 tablespoon extra virgin olive oil2 cloves garlic, minced1 medium yellow onion, diced2 carrots, diced1 cup sliced green cabbage1 pound cooked boneless skinless chicken breast, shredded2 cups chicken stock¼ cup Marshall’s Smoked Habanero Barbeque sauce2 tablespoons soy sauce, or liquid aminos8 ounce pack dried vermicelli or rice noodles, cooked2 tablespoons diced scallions8-10 small cherry tomatoes, halved Instructions: In a large skillet over medium heat, add the oil. Once the oil is lucid and shimmering, add the onion and garlic, sauté until soft, about 3 minutes. Add the carrot, cabbage and chicken, cook until carrots are tender, about 3 minutes. Turn up the heat, add stock, smoked habanero barbeque sauce, soy sauce, and noodles. Bring to a boil, let reduce for 3-4 minutes, until no liquid remains in the pan. Serve immediately, topped with scallions and tomatoes.
