Like Poke? Then you'll like "Like Poke"

Lunch by "Like Poke?" food truck, located at the  Food Truck Parking Lot near Costco- Maui.  Pictured below are Fried Ahi plate with special sauce, Miso Grilled Salmon and Ahi Poke plates, which were freshly made and delicious!   Guava and Lilikoi Lemonade from  "Maui Made Lemonade" food truck next door, featuring fresh pressed local fruit combinations, rounded out the  meal.

ONO!!!

Next time...Kristine's Salad- Latvian Deliciousness!

Good For What Ails Ya! Kimchi Soup

Sicker than a dog? I just made this tonight with left over beef soup and it was so good and warm and comforting. The heat from the Kimchi was just enough to help loosen a tight chest.

If you have left over soup base you can start with that and add the veggies and tofu to it.

If not, here is the recipe from the beginning – or as best as I can remember.

2 C Water

1/2 Chuck Roast (about the size of two fists put together)

1/2 Onion

2 Carrots

3 Clove Garlic

1 C Kimchi (I used some that Penny made)

1 Block Tofu

2 Green Onions

2 Fistfuls of Greens

3 T Soy Sauce

1 T Vinegar

1 package mung bean noodles (glass noodle)

Chop the onion, carrots and garlic then sauté them in a little oil. Add water, vinegar and all of sautéed items plus the roast to a crock pot and cook until the meat falls apart. About 2 or 3 hours. Chop the Kimchi coarsely and then the green onions finely. Add them to the pot as well as the soy sauce, noodles and cubed tofu. Simmer for a few minutes to heat.

Technorati Tags: Kimchee,Soup,Recipe

Gnocchi Romano – For Wailana :)

This is a huge crowd pleaser but is more on the order of polenta rather than traditional gnocchi.

3 1/4 C Milk

6 T Butter

1 1/4 C Cream of Wheat Cereal

1 1/2 C Shredded Parmesan Cheese

1/2 C Sharp Cheddar or any favorite cheese

2 Eggs

1/4 tsp. Salt or to taste

Heat milk until lightly boiling – don’t burn it,  add 3 T butter and the cream of wheat. Remove from heat and stir until the lumps are gone. Put it back on the heat and stir constantly until thick.

Add 1 C parmesan and 1/4 C of the other cheese, salt and mix well. In a another bowl beat the eggs then add a small amount of the cream of wheat mixture to the eggs and mix well - continue adding more of the mixture until it is all incorporated.

Press the mixture into a greased 9 x 13 pan. If you want to cut it into round shapes with a cookie cutter, cool it completely in the refrigerator. When it is cool cut it into the desired shape, re-grease the pan and stack loosely one on top of the other – for lack of a better word – zig zaggy, you want to see about 1/4 of the top of each piece. (sorry I didn’t take a picture). Sprinkle the remaining cheese and dot the top of all that with the remainder of the butter.  

Bake at 350 for 15 minutes. Turn the heat up to 425 and cook another 15 minutes or so, until lightly brown.

We eat it with Spaghetti sauce on top.

The one photo I took is very unappealing so it is better left out. But trust me, it is fabulous.

Technorati Tags: Polenta,Gnocchi Romano,Watercress Cottage,Recipe,Maui

Tamura’s Fine Wine and Liquors

Rating: 5 leaves

199 Diary Road, Kahului, HI. 96732 (808)873-8000

This store seems to contain the most comprehensive inventory of wine and liquor on Maui. It appeals to a wide range of alcohol enthusiasts, by carrying a large variety of beer, liquor, and an impressive collection of wines.

Tamura’s also sets itself apart from other liquor stores with a poke concession which offers many different preparations of seafood poke and other favorite local pupu.

Their poke bowls are amazing and there are about 5 kinds to choose from with your choice of white or brown rice, followed by a layer of furukake, the poke, and then topped with special sauce if desired. We had the crab poke bowl with brown rice and the spicy ahi poke (with special sauce) and brown rice. Both bowls were hot, juicy and ono!! Well worth the price of $9.00.

Whether you are looking for something to take to a party or for home, you will probably be able to find it all at Tamura’s. Aside from the usual chip and dips, they also carry local snacks and canned foods, as well as imported pasta and sauces to prepare a gourmet meal.

Feeling adventurous? It’s fun to cruise the isles and discover something new to try at Tamura’s!

Hours: Mon. - Sat. 9:30 a.m. - 9:00 p.m. Sun. 9:30 a.m. - 8:00 p.m.

Technorati Tags: Restaraunt Review,Watercress Cottage,Tamura's,Maui,Wine,Poke

Stay healthy...eat a rainbow! Rainbow Tofu Salad

Easy and refreshing.

RAINBOW TOFU SALAD

1 lb Firm Tofu

2 c. Broccoli florets

1 1/4 c. Asparagus

1 c. Yellow Zucchini (½" pieces)

1/2 c. Orange Bell pepper or multi colored minis (½" pieces)

1 c. Grape Tomatoes (halved)

2/3 c. Edamame (soy beans) shelled

1/2 c. Black beans

Drain tofu on paper towels and cut into 1" cubes. Rinse and drain black beans.

Blanch broccoli and asparagus just to crisp/tender, then purge in ice water to stop further cooking, drain. Zucchini may be quickly blanched if you prefer, or left raw.

Mix veggies and tofu together with one of the following:

Mango Salsa or Salsa of your choice

Dill Dressing

Basil Dressing

Basil Dressing:

3 T Minced Basil

1 Garlic clove

1/2 c. Olive Oil

2T White Balsamic Vinegar

3 T Light Sour Cream

1 tsp. Dijon Mustard or Honey Dijon Mustard (I use Jack Daniel’s Honey Dijon Mustard)

Salt to taste

Blend all ingredients together in a mini processor or use an immersion blender. Stir dressing into the salad a little at a time, using only enough dressing to “lightly dress” the salad.

 

 

Technorati Tags: Tofu,Salad,Watercress Cottage,Recipe

Blueberry Lemon Zest Scones

Penny’s Lovely Creation! MMM…excuse me while I quick run to the kitchen.

2 cups Flour

1 Heaping T Baking Powder

2 T Sugar

Zest of 1 Lemon

6 T Cold Butter cubed

3/4 cup Half & Half or Heavy Cream

1 cup Fresh Blueberries

Lemon Glaze: Mix together:

1 cup Confectioners’ Sugar

2 T Fresh Squeezed Lemon Juice

Sift together dry ingredients and mix in zest . Cut in butter with pastry blender or 2 forks until mixture is in coarse crumbs. Incorporate the ½ & ½ or cream into the dough a little at a time, adding just enough cream to keep dough together. Don’t over mix. Gently fold or gather the blueberries into the dough being careful not to mash the berries.

Press dough into a 1 1/4" thick circle. Cut into eight wedges, separating wedges slightly from each other. Brush each wedge with cream.

Bake 15 - 20 min. 400 degrees F until golden brown

After wedges have cooled slightly, drizzle with the Lemon Glaze.

Technorati Tags: Scones,Watercress Cottage,Maui,Food Critic,Recipe

New Restaurant–Wailuku

Café Central Wailuku

62 N. Market St. Wailuku (808) 249-2693

This is a new location for this restaurant which is now in the former Old Wailuku Grill space. At first the café looked like it was not open for business because we almost missed the small “Open” sign located on the side of the big “Coming Soon” banner. It turns out that it was their first opening day. The place looked empty. However, we didn’t come during the typical lunch hour rush. It was about 2:30 p.m. We were a little confused upon entering, as to what to do, because there was no host/hostess at the entrance and only a large easel menu board stood a few feet from the door. A table that had not yet been cleared of dishes, sat empty. There were no signs indicating what to do. As we looked around and down the stairs, we saw two people eating at a table and beyond them, two people behind a counter. So, we went down the stairs and approached the two women behind the counter and only then found out that we needed to put in our order and sit at a table. Our food would be brought to us when it was ready.

Two dishes ordered were Panko Crusted Chicken Katsu and Taro Crusted Fish. The chicken katsu was over fried, dry and hard. The toasted wheat bread used on the taro crusted fish was a plain thin sliced wheat bread and not hardy enough to hold up as a good sandwich medium. As the sandwich was being eaten, the bread quickly flattened and became soggy as the dressing in the sandwich dripped out. The taste of taro in the crust of the fish was indistinguishable. On a positive note, the sandwich was served with a dill pickle and chips.

Opening day for any venture can be very challenging and can only improve as kinks are worked out. The café offers a wide variety of island style dishes on their menu: starters, soups, salads, sandwiches, entrees and even “kid friendly” fare.

• Hours: Mon. - Fri. Breakfast: 8:00 a.m. - 10:00 a.m. Lunch 10:00 a.m. - 3:30 p.m. Closed Sat. & Sun.
• Price Range: $4.00 - $18.50
• Ambience: Casual walk-in Catering: Yes

This Café – For Now gets One Leaf