Toni Davis: Winner of "Old Hawaii on Horseback" Stew Contest

(Serves 6) 2 lbs Pork Butt or Shoulder Roast, chopped into 1 inch pieces 4 slices raw bacon, chopped 4 garlic cloves, minced 1 large Maui onion, chopped 1 cup mild Portuguese sausage, cut lengthwise & chopped 1 cup daikon, chopped 8 dried Shiitake mushrooms, soaked & sliced, stems removed 1/4 cup flour 2 large potatoes, peeled & chopped 4 cups chicken broth 1/2 cup dried navy beans, rinsed 1/2 tsp poultry seasoning 1 tsp fresh rosemary, chopped 1 1/2 tsp fresh ginger, peeled & minced 1/2 cup soy sauce 6 cups water In a large pot, saute garlic, onions and chopped bacon in oil for 2 to 3 minutes on medium heat. Toss pork with flour. Add pork to oil and brown, stirring frequently. Add sausage, water and soy sauce. Bring to a boil, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally. Add dry beans, chicken broth, daikon, mushrooms, ginger and seasonings. Cover and cook on low heat, stirring occasionally for 1 more hour. Add potatoes and cook for 30 more minutes. Turn heat off and let sit for 30 minutes before serving.

1 loaf French style bread 1 cup mayonnaise 3 Tbs olive oil 1/2 cup Parmesan cheese, grated 1/4 cup Romano cheese, grated 3 garlic cloves, minced 4 Tbs fresh chopped herbs: Rosemary, Oregano, Chives and Parsley In a medium size bowl with a wire whisk, blend mayonnaise and olive oil. Stir in cheeses, garlic and fresh herbs. Cut bread in half lengthwise. Spread herb bread spread evenly over bread. Bake in a 350ºF oven for 10-15 minutes until golden brown on top.