Bubba's Bar 'n' Grill

We have just come back from a wonderful week in Oahu,HI. A local favorite thing to eat is Ahi Poke with Poi. Which is fresh (and I do mean fresh as in caught that day) tuna cubed and having a wonderful soy based sauce poured on top and served with the poi(which is a light grey paste made from pounded taro roots).

For my first 4 years of life we lived in HI . My dad was in the navy, but we lived off base with the local people and our next door neighbors were Hawaiian. So as a child I was introduced to Poi as a snack, it is an taste to become used to. So upon returning now as an adult I find I still enjoy it, however my hubby and the girls weren't so keen about it.

Oh, I love poke! Ahi is great and I also like tako poke. I have to pick around the onions because i can't eat raw ones (they don't agree with my tummy) but they leave their flavor.

I also like poi but ONLY with kalua pork. The salty/smoky flavor of the pork offsets the creamy/starchy poi. Ono mui loa!!

(04-14-2011 02:36 AM)Scythe Matters Wrote: [ -> ]Oh, I love poke! Ahi is great and I also like tako poke. I have to pick around the onions because i can't eat raw ones (they don't agree with my tummy) but they leave their flavor.

I also like poi but ONLY with kalua pork. The salty/smoky flavor of the pork offsets the creamy/starchy poi. Ono mui loa!!

Ahi poke is so easy to make. All you need is:

Sauce blended in first bowl and refrigerated over night:
1/4 cup shoyu

1/4 cup Asian toasted sesame oil

2 tablespoons sambal (Indonesian chili paste - a pinch of red chili flakes will do if you don't have the sambal)

2 tablespoons peeled and minced fresh ginger

1 teaspoon sea salt


In another bowl, place:
8 ounces sashimi grade ahi, finely diced (3/8" cubes)

1/4 cup finely diced Japanese cucumber

1/4 cup finely sliced Maui onion or other sweet onion

2 tablespoons dried wakame (seaweed), re-hydrated in warm water

2 tablespoons finely chopped green onion stalks (green part only - smaller in diameter, the better)

1/2 cup kaiware sprouts

2 tablespoons smelt roe (masago)

1 tablespoon white sesame seeds for top garnish

To prepare the poke sauce, in a bowl, combine the shoyu, sesame oil, sambal, ginger, and salt until well blended. Chill overnight. The sauce can be prepared in advanced which is very helpful.

To prepare the poke, in another bowl, combine the remaining ingredients. Add the sauce and toss gently to combine, but do not over mix and only use enough sauce to coat the chunks.

Divide the poke evenly among 4 plates and place the mixture in ght center of each plate. Sprinkle a little of the white sesame seeds over each plate. Enjoy!

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Kalua pork can be made real simply in the oven. You don't need to have an Imu pit in your back yard to enjoy this favorite luau staple.

All you need is:

5-8 pounds Pork roast - shoulder or butt

Hawaiian sea salt (kind of on the course size)

Liquid smoke

10-12 Ti leaves, washed and dried

heavy duty foil

baking dish

Prepare the pork by slicing 1/2" deep cuts in a criss cross pattern about every 1 inch or so. Rub about 2-3 tablespoons of liquid smoke all over the meat. Sprikle about 2-3 tablespoons of Hawaiian sea salt all over. Wrap the meat in the Ti leaves, then tightly wrap in foil. Place in 400 degree oven for 3 hours. Remove, let cool, then unwrap, discarding the Ti leaves. Shred the pork and eat over white rice.

B.H. for the salt....Red or Black? Oh, and thanks for the recipes. It's been a year since we were there and all of us are missing being there, sighhhhh.

(05-20-2011 05:51 AM)2Beers Wrote: [ -> ]B.H. for the salt....Red or Black? Oh, and thanks for the recipes. It's been a year since we were there and all of us are missing being there, sighhhhh.

Not sure what your question about salt is. Red salt from Kauai if you can get it. Don't know about black salt. Isn't that pepper?

Well, when we were there last May my brother bought a red salt and a black salt at one of the stores. I don't remember what the labels had on them so I'll have to ask him.

The red salt is 'Alaea. Don't know of any black salt. Yes, do ask your brother. I'm curious.

http://www.hawaiisalt.com/welcome.htm

The black salt is called Lava Salt. It's a blend of salt and activated charcoal (?!):



Mahalo for the recipes! I'll be trying both out this summer

Scythe Matters, thank you for that information on the black salt. I've never seen or heard about that before. It sure is pretty on the mango margarita glass Katie Das has on her website.