Who Do They Think They Are?

We heard that the other day, not about us but about people who post their opinions about restaurants. I think it was a great question and one we will revisit at some point. For now we will continue. It is really just our desire to enjoy food together and to share our adventure.
We may evolve into something else? Only time will tell.
For now… The Main Street Bistro in Wailuku:
Main Street Bistro 5 watercress sprigs?
A small gem of a restaurant located in Wailuku town by Chef/Owner Tom Selman, former Executive Chef of David Paul’s and the Sansei Vino Group . The interior is understated: high back bamboo cushioned chairs; square wood tables , each with a pair of salt and peppercorn grinders (nice touch); a high ceiling with fans to circulate the natural air environment and an open kitchen with a sit-at counter allowing patrons to drink and dine while watching food being prepared. The daily specials are written on a large wipe-off board above the sit-at counter. The service is very friendly and efficient. The atmosphere is very comfortable.
The menu offered so many interesting culinary creations, that it was difficult for us to make a selection. During our first visit we ordered: Onion rings, Turkey Ruben sandwich and a Mahi plate with fried artichokes, truffle oil and balsamic. The tasty plateful of thinly sliced Onion Rings were lightly fried, not greasy and was accompanied by a homemade smoky ketchup. The Turkey Ruben sandwich was lightly toasted, moist and sweetened by the caramelized onions, with good quality turkey meat and came with a vinegary macaroni/potato salad. The fresh mahi-mahi was cooked to perfection with a light sauce on a bed of mashed potatoes, surrounded by smoky fried artichokes. We came away satisfied. During our second visit we had: Blackened Beef Tip Salad and Fried Chicken Thighs with Alabama BBQ sauce and spicy coleslaw. We also requested a side dish of Potato Puffs that were being offered with another dish (the chef was very accommodating). The tender Beef Tips rested in a delicious reduction sauce and the Kula green salad, sprinkled with blue cheese and drizzled with a tangy dressing, complimented each other . The boneless Fried Chicken was dressed in a tangy and creamy white BBQ sauce atop a not too spicy coleslaw, redefining the typical fried chicken fare...a wonderful interpretation. The Potato puffs were crispy and light as air, consisting of shredded potatoes and onions with a savory herb. It was like eating a yummy cloud! Everything is made from scratch. This restaurant is definitely “Refined Comfort Food”. The evening menu includes appetizers, sandwich entrees and pastas, fine wines and desserts.
Hours: Mon. - Fri. 11:00 a.m. - 6:30 p.m. * Serving: Lunch til 3:00 p.m. & Dinner from 3:00 til closing. * Take Out: yes * Family friendly:
* Ambience: Casual/Chic * Reservations and walk-ins  * TV: no
* Entertainment - call for schedule * Credit Card: yes * Price: Lunch from $5.95 - $14.95 & Dinner Entrees from $14.00 - $32.00.
2051 Main Street, Wailuku, Maui 808-244-6816 www.msbmaui.com

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Penny’s Tofu Salad

One day while I was working late, Penny ran home, whipped up this salad and brought some back. We ate “linner” together in the office; it hit the spot and held me over nicely. It was delicious.

Here’s one for the veggie heads out there.  Serve it warm or at room temperature.  It can be a main dish or a side dish.

 

TOFU SALAD

 

2 blocks Firm Tofu

1/4  of a small Maui Onion (or other mild/sweet onion), sliced paper thin

3/4 c.  Sweet Peppers – small bite size pieces

1  1/2 c.  Asparagus sliced into bite size pieces

1 1/2 c. Kale - bite size pieces

A pinch of Chili Flakes

1 T. finely sliced green onion (for garnish)

1 tsp. Toasted Sesame Seeds (garnish)

 

Dressing:  Mix together:

 

1/3 c.  Oyster Sauce

1 T.  Sesame Oil

1 T. Shoyu

 

Cut tofu into cubes and drain on paper towels.  Thinly cover bottom of fry pan with oil, on medium to medium high heat.  When pan is hot, place tofu in pan, letting the cubes sit for a few minutes, allowing enough time for the cubes to become lightly browned.  Then gently turn the cubes to brown the rest of the sides.  Moving the cubes around too much will cause the tofu to break up and not hold its shape.  Tofu will get easier to handle as it browns.  Drain fried tofu on paper towels, transfer to a bowl and toss with the round onion slices. 

To the frying pan, add asparagus and stir fry until almost tender,  then add sweet peppers and chili flakes and cook till crisp/tender, adding kale last, stirring until slightly wilted.

Toss together vegetables with the tofu/onion mix.  Add dressing in small increments to the salad, mixing and tasting as you go.  Most likely you will have more dressing than you need, as a little goes a long way. Garnish with sesame seeds and green onions.  

 

What to do with leftover dressing:  You can use it to marinate slices of chicken or beef to be used in a stir fry, or use the dressing to make a stir fry sauce, adding chicken broth to make a gravy (thicken with cornstarch).

 

This dish lends itself to personal interpretation.  Use whatever type of vegetables you prefer and in any amount .

 

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We Are Finally Up and Running!!! Number One – The Bamboo Grille

Penny and I have started a fun adventure. We hope you can join us as we try out some of the humble and not so humble eating establishments on the island of Maui.  So here we go…
The Bamboo Grill in Wailuku, https://www.facebook.com/pages/Bamboo-Grille/200816103408222
A small restaurant serving local style food.  The interior is unassuming, however the walls are hung with paintings from local artist Rachael Ray, adding splashes of color to the small space. There are a variety of sandwiches, salads, entrees and several types of “Mocos”.  Many of the menu items are carry-overs from the former Norm’s restaurant. During our first lunch visit we ordered the Ahi & Shrimp Burger and Hawaiian Plate.  The burger had a “fishy” taste.  The Hawaiian plate came with laulau, kalua pig, lomi salmon, rice, haupia and raw onion.  The laulau (they make their own) was the star of the plate – meaty and moist using beef and pork wrapped in a decent amount of luau leaves.  Both the oven kalua pig and lomi salmon were average. The side order of squid luau was a good size bowl with quiet a few pieces of squid. Pretty good.   On a second visit, we ordered the Roast Pork Plate and Shrimp
Curry Plate.  Even though the pork  was dressed in gravy, the pork was dry and chewy and the gravy had a floury taste.  The shrimp curry  was done with an Asian flair - straw mushrooms, bamboo shoots, green onions, baby corn, etc. with only 7 small shrimp in a mild coconut curry sauce.  Not bad but needs more shrimp. The macaroni salad is a keeper, not your run of the mill mac salad, interesting taste.  Breakfast at this establishment fits the bill if you are looking for local style breakfast.  The Fried Rice topped with egg, comes in small and large. It is loaded with a variety of meat, red onion, green onion and spices.  A veggie version of fried rice is also offered.   The Paniolo breakfast featured thick slices of sweet bread French toast and spam (choice of meats) and two eggs.  The small stack pancake (1 pancake) was huge and thick/fluffy.  The breakfast plates were generous and tasty.

Hours: Mon. – Thur. 8am – 9pm
Serving: breakfast, lunch, dinner all day   k Takeout & Catering   k Family friendly: yes  k  Ambience: casual  k  Credit Cards: yes  k  TV: no  k  Price range: $4– $17           
Penny and I give it (3 out of 5 leaves)
 

 

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