Poke – Page 8 – mmm-yoso

Poke on Maui: A Tale of Two Safeways…yes, Safeway

October 25, 2006 mmm-yoso Markets & Grocers, Maui, Poke

I'll readily admit that I was sniffing around for Poke from the moment our plane touched down. There are many creative and tasty version of this classic Hawaiian dish on the Mainland, but many times I just want simple down home Poke, made with fresh ingredients, and with the classic flavoring that I grew up eating. The Missus has also been caught in my "Poke madness", on a vacation with Her girlfriend on the Big Island last year, She ate Poke at least once a day(even 3 times on an occasion). They basically lived out of KTA Superstores….. I've been known to haunt Tamashiro's, Tanioka's, Foodlands, Als Moana Farmers Market, and on and on……

Which lead to our first stop for Poke….Safeway(yes, Safeway) Kahului.

We marched into Safeway, and searched for a Fish Counter. The Market has to have a fish counter. Sorry, but prepackaged Poke won't cut it with me.

When we arrived at the Fish Counter I noticed something interesting….

There was Poke made with fish with a "previously frozen" tag as well as Poke made with "fresh" fish. Of course we went with the fish labeled fresh…..

The Ahi Poke(Yellowfin or Big Eye Tuna).

Dry and a bit off tasting.

Aku Poke(Skipjack):

Aku is known to be a "fattier" Tuna, and thus will have a stronger flavor. This poke had alot of the white tough and inedible connective tissue. It was also on the "dry" side. Not very good at all. Makes me think I maybe shoulda tried the Poke made with the previously frozen fish?

One of the Missus's new obsessions; Tako Wasabi. Raw Tako marinated in a slightly sweet-wasabi marinade, this was as good as any I've had.

Even though the Poke was lousy, we did a return visit so the Missus could get Her Tako Wasabi fix. The service was rather disinterested, and this really did show up in the flavor and quality of the Poke….Auwe!

Safeway
170 E Kamehameha Ave
Kahului, HI 96732

So having been truly disappointed, we started asking around….and got alot of "this place makes good sashimi", and that sort…. Finally, a few locals recommended Safeway, but "not da' one stay in Wailuku…but right hea' in dis mall". Which happened to be the Lahaina Cannery Mall.

By this time we were a bit doubtful, until we marched up to the fish counter, and started ordering.

At which time this Gentleman put the brakes on the ordering.

He froze me with His steely gaze, and said "how do you know what you like, if you nevah' tasted?" And held up samples of the different versions on toothpicks. He went on to explain on how he made each version, how fresh everything was; "we get da' fish at 430am, clean 'em and……." Now this was a Guy who was proud of the fruits of His labor!

So the Ahi Limu:

Very clean and refreshing, with flavors of the ocean. The fish was fresh, and the texture(crunch of the Limu, meatiness of fish) pretty good, though the Missus thought it was under salted.

The Ahi Shoyu was by far the Missus's favorite, to the tune of going back for this four times.

Great balanced flavor, not too salty, with a touch of sweetness provided by the uber-fresh medium quality fish.

The Tako Poke.

The Missus didn't care for the large pieces of Tako, but I enjoyed the sweet onion.

The Ahi Poke was my personal favorite. This Ahi Poke was updated with the flavor of wasabi, so it had a slight kick. Delici-yoso!!!

The Kimchee Tako Poke was pretty good, though maybe a tad too sour. But it still disappeared….

Well how's that? Two Safeways, two different Fish Counters, big difference!

Safeway
1221 Honoapiilani Hwy
Lahaina, HI 96761

For more info on Poke; Alan, who does the Food Blog Ma'ona has written what I think is probably one of my favorite posts ever on Poke. And just for the heck of it, here's my humble Poke Recipe.

One morning the Missus, My MIL & FIL decided to take a walk down at the end of Office Road. We walked along the edge of the Golf Course which featured a nice view of Fleming's Beach.

After skirting along the edge of the Golf Course we came to the lava formation called Dragon's Teeth. Created during one of the last lava flows on Maui, the forces of the wind and sea created this novel lava formation.

This pleasant little walk provided glimpses of nature's, and man's creations. As viewed by this maze we found.

At the end of the walk is Makalua-puna Point, capping off a walk with the glorious view of the ocean's power.

If taking this walk please respect the Honokahua Preservation Site, where ancient Hawaiian burial sites were discovered when ground was broken for the construction of the Ritz Carlton. In it's time the discovery created quite a stir.

Mister Tiki Mai Tai Lounge

September 25, 2006 mmm-yoso Asian Fusion/Pacific Rim/Hawaii Style Fusion, Poke

*** Mr Tiki like most fad restaurants has faded away….

Last year I actually won something, man was I thrilled, mainly because I never win anything. On one hand I was really excited, it was two $50 gift cards…on the other hand, it was for a Cohn Restaurant Group restaurant. Most of our experiences at Cohn Restaurants have been of the "all style, no substance" variety. So here it's almost a year later, and we're thinking we better use these soon. So the Missus chose Mr. Tiki in the Gaslamp.

One thing you've got to give to the Cohn Group is that they are masters at the art of marketing and creating theme restaurants. Mr Tiki is a restaurant with a pseudo-Polynesian, Tiki Culture theme, serving Asian Fusion style dishes. Items like Kona Coconut Crabcakes, Miso Salmon Dumplings, Korean Style Smoked Ribs, along with a "Poke" and Sushi Bar on the premises. Now I really enjoy Pacific Rim style cuisine when done well, but in most cases it's a train wreck of mismatched flavors waiting to happen.

The Missus and Her Girlfriends have been to Mr Tiki several times, and had always enjoyed the experience. So I was all for giving it a try, especially with a $50 card, and a $10 off coupon, and arriving during Happy Hour to boot! The first thing the Missus noticed was that the menu had changed since Her last visit, and Her favorite dish, a Miso Salmon served on a pseudo Yaki Onigiri was no longer on the menu.

So the Missus decided to drown Her sorrows in a glass of Coconut Kiss($4 Happy Hour – $8 regular):

A coconut-pineapple-rum concoction with a hidden kick. She did enjoy it while it lasted.

The next thing the Missus noticed was that all the Fish Fillet, Whole Shrimp, and other dishes were now conspicuously missing from the menu.

We started with the Island "Poke" Platter ($18):

According to the menu, all these dishes are made for sharing. The Poke Platter had Lime Ceviche on one side, Poke on the Other, and Taro Chips scattered around the plate.

The Lime Ceviche, was indeed Lime Ceviche, that's all you could taste. The Ceviche was lip puckering sour, very one dimensional, though the fish had a nice firm texture, it was not particularly enjoyable.

The Poke was okay, much too salty, and the marinade was wet and runny. The fish was of decent quality. Though the portion looked to be fairly decent, the fish was served in a banana leaf cone which was empty.

The Taro Chips were good though!

By this time the Missus ordered something called a "Volcano" ($7 Happy Hour):

Think of it as being a bowl of slushy Mai Tai, with a little(luckily) bowl of lit 151 proof Rum in the center. We were given two looong straws, though I wasn't drinking on this evening. The Missus stayed with the Mai Tai portion, and enjoyed it. She managed to drink about a third.

The Missus ordered the Mini Ahi Sliders($13):

I clicked this photo, and realized, that I couldn't see the Ahi, so the Missus opened up one of the sliders.

My first reaction was "ugh, grey food…". The Missus thought these were pretty good, even though cooked "well done", the fish "cakes"(I don't know what to call them) were very juicy and moist. I thought these were much too sweet, and a strange sour flavor(I believe it was lemongrass) really didn't help much. The Sesame Aioli was so mild, that you couldn't taste it at all. The fries were excellent, and we enjoyed those.

I ordered the Sesame Grilled Lamb Chops($15):

First off, the Lamb Chops were very soft and moist, though all the "wildness" was taken out of the chops. The flavor was very mild, I really couldn't taste any marinade. On the other hand the flavor of the Pineapple-Mint Chutney tasted so very strange…almost like eating pieces of oregano and onion flavored pineapple. The Sweet Potato Cake, is a Mashed Sweet Potato Crouqette with just a touch of spice, otherwise not much going on here. Still the Lamb Chops were soft and moist…too bad that taste wise, it could've been chicken.

Still I thought this meal was worth the price we paid…it came to about 3 bucks and change after the gift card and coupon, without tip! We did tip really well, since we received very good service; friendly, efficient, without being obtrusive. But would we have spent $60 for this? I really don't think so.

In the end, nice theme, nice drinks(per the Missus), very good service, the food needs some work.

Mister Tiki Mai Tai Lounge
801 5th Ave
San Diego, CA 92101
Dinner Nightly from 530pm

Bay Park Fish Company

July 20, 2006 mmm-yoso American/New American Restaurants, Poke

I guess it's about time that I did a post on Bay Park Fish Company, since we live 2 miles from the place. BPFC, is a nice little neighborhood eatery that is a welcome addition to the area.

A portion of the area is utilized as a fish market, the rest as a Restaurant and Bar.

I would call the restaurant design as sort of "industrial-chic", with cinder block walls, corrugated metal siding, and high ceilings with an exposed duct system. Sportfishing photos, and "sea creatures" adorn the walls.

Recently, Bay Park Fish has started a Happy Hour, though the hours are quite early starting at 3pm, and ending at 5pm, the Happy Hour is offered 7 days a week. The Happy Hour covers menu starters(25% off), $2 Fish Tacos(mahi-mahi), and draft beer(5 types, quite pedestrian selection like Amstel Light, Widmer Hefeweizen).

The Missus was very happy to see Her favorite menu item the Smoked Fish Plate( $7 – $5.25 Happy Hour) being discounted for Happy Hour.

This fairly large portion of "fish salad" hits all the right notes for us. Lightly smoked fish, mixed with just tad of mayo, is neither fishy, nor gloppy. Minced jalapeno adds some heat and the kernals of corn add a bit of sweetness. Mix in the pico de gallo, and the avocado, scoop it with a tortilla chip, and it is delici-yoso!!!

The Missus has been having this twice a week during the recent hot weather.

On this day, being very hungry we ordered the Deep Fried Calamari($6 – $4.50 Happy Hour).

A very generous basket of Deep Fried Calamari was dropped off on our table. We enjoyed the panko crust, though the calamari was slightly on the tough side. The aioli, with a layer of olive oil really didn't bring much to the calamari. Just a squeeze of lime was fine, strangely, I like malt vinegar on these as well. I'll have these again.

I also ordered a "small" side order of Fries($2):

Actually a not-so-small basket of shoestring fries. I really enjoy the slightly crisp, nicely salted fries. They take me back to childhood; I used to love those canned shoestring potato snacks, though these are miles ahead.

But we weren't done yet. The Missus's intention was to take home most of the smoked fish salad, and have some fish tacos. Which is just what she did.

A trio of a Grilled Halibut Taco($4), Fried Shrimp Taco($3), and a Grilled Mahi Mahi Taco (Happy Hour – $2).

The Mahi Mahi Taco:

Too much white sauce killed the fish taco for us. The fish, which was a bit on the over-cooked side still had a nice flavor. The corn tortillas were moist and had the distinctive corn taste that decent corn tortillas should have.

The Grilled Halibut Taco:

This was one killer piece of perfectly grilled, moist and flaky piece of fish. While a bit pricey at $4 a pop, it was very good.

The Fried Shrimp Taco:

The three little pieces of fried shrimp, no matter how good were totally lost in the sauce, pico de gallo, and shredded cabbage. Also, we really didn't care for the "hot sauce" provided with the tacos.

Compare those with this Grilled Halibut Taco we had on a later visit:

With a squeeze of lime; perfect simplicity.

The menu at Bay Park Fish features a limited, but varied menu, along with specials of the day. The Specials usually include several different tortas, and other items.

Here's the Yellowtail Torta($8.95):

A nice slice of grilled Yellowtail, avocado, tomato(very good tomato), and lettuce, in large Bollilo type roll. Though the Yellowtail was a bit on the over-cooked side, it tasted very fresh, with the flavor of black pepper coming through. The coleslaw was a forgettable ramekin of vinegary mixed cabbage, though a large order of shoestrings were also provided.

There was an item on the appetizer specials that caught my attention.

It was the Ahi Poke Appetizer($12). 12 bucks for Poke seemed to be a bit much, but I decided to try it anyway.

A large goblet filled with cubed Ahi, garnished with green onions, sesame seeds, and wakame, lay on a layer of mixed greens, and topped with WonTon Chips. The flavor of the Poke was not my cup of tea, the fish was marinated with a oyster sauce-shoyu-sugar(could be mirin) mixture, which is fine for stir-frying, but the overly salty, sweet, and assertive oyster sauce flavor over-powered everything.

During the meal, I mentioned the flavoring to one of the Servers, a really funny, and nice guy named Jeff, who told me that several variations of Poke had been tried, and this was the most popular with the "regulars". So, I guess it's different strokes….

In our opinion, Bay Park Fish is at it's best when the fish or the other seafood is presented front and center, and simply prepared.

Here's the Smoked Fish Sandwich ($8):

Shared with the Missus, along with a Fish Taco, and 2 Ice Teas, a very generous meal. And still under $20.

The service at Bay Park Fish is very nice and friendly, though like many neighborhood eateries, there are occasional hiccups, like sauces forgotten, or sometimes mistakes in preparation(we ordered our taco without white sauce). Still, we are very happy to have Bay Park Fish close by in our neighborhood.

Bay Park Fish Company
4121 Ashton St
San Diego, CA 92110

Poke’ – As in Po-Kee…OK????

July 20, 2005 mmm-yoso Cooking, Poke, Recipes

The entire reason for my foray to Los Angeles was to purchase some ogo to make poke'. For those who don't know what poke is…. Poke in Hawaiian literally means to "slice or cut crosswise into pieces". Alan on his wonderful Food Blog ma'ona has a wonderful post on poke'. In it's most simplest form, poke consists of fish cut into bite-sized pieces seasoned with "Hawaiian" (sea) salt. Today, there are many variations of poke' with main ingredients that range from the traditional Aku and Ahi and Tako (octopus) to newer versions that use tofu and artificial crab. And poke' can be found everywhere in Hawaii from the Supermarkets to upscale restaurants such as Alan Wong's and Roy's. On any given day, there may be up to 20 -30 types of poke' sold from "deli-cases" in "local" Supermarkets in Hawaii.

Everybody I know who makes their own poke', has their own little "twist" or indispensable ingredient. Be it inamona (roasted kukui or candlenut chopped, crushed, or mashed into a paste) to limu (seaweed), or even shoyu (soy sauce). Ogo originally is the Japanese name of a specific type of limu, but nowadays, many, including myself use the terms limu and ogo interchangeably. I apologize in advance for any inaccuracies provided by my over-racked brain.

For me the item that I need for my poke' is ogo, thus the trip to Marukai in Los Angeles. Marukai flies in farm raised ogo from Honolulu, and though it's not the "best grade", I think it's good enough for poke'. I have found ogo in San Diego, but it is usually so old and oxidized, that it would probably smell and taste like ammonia! The other thing I need is some "fish". I had the fish cutter at Marukai cut me a "block" of Maguro that weighed a little over a pound.

I separated the fish into approximately two half pound "batches". With the first I made my "standard" poke:

1/2 Lb Ahi, Aku, or Maguro cut into bite sized (1/2-3/4") pieces
up to 1/4 Cup Aloha Shoyu (or Yamasa)
1/4 of a Sweet onion (Maui or Vidalia – heck I'm so desperate I just use brown onions) sliced thin.
2 Stalks Green Onion – Green parts only
1/4 cup Ogo Chopped.
Sea salt to Taste (I use Ala'ea, which is a sea salt colored with red clay)
Either Chili Paste, Chili Peppers, or Red Pepper Flakes to taste
Sesame Oil to taste
Toasted Sesame Seeds

Place cubes of fish into a bowl and add shoyu, a little at a time, to the point that the fish is only moistened. Add sea salt. Add onions and ogo and mix. Taste and adjust salt/shoyu as necessary. Add Chili Paste and sesame oil and mix. Top with Sesame Seeds.

Than I made my twist on Shoyu Poke:

1/2 Lb Ahi, Aku, or Maguro cut into bite sized (1/2-3/4") pieces
up to 1/4 cup of Kikkoman Soy Sauce
1/4 tsp Grated Ginger
1/2 clove of garlic grated fine
1/4 cup Ogo
2 Stalks Green Onion – Green parts only
Sesame Seeds

Mix all ingredients, top with sesame seeds. Serves 1 hungry Ex-Pat Kama'aina with a major Poke' "Jones".

Easy to make, huh? Just remember one thing, poke' is an easy dish, but will reflect the quality of the ingredients you use! My recipes should be used as a very, very, broad guideline.

For those still interested, Sam Choy has a great little book on poke. I could go on and on about poke', how it's the original "pacific-rim, fusion" dish, about how every ethnic group has created and contributed to the vast varieties of poke'. Or how it feels like I'm really finally "home" when I buy a couple of different types of poke from Tamashiro Market, grab some musubi, and head to Kewalo's or some other beach and just sit down and "grind" – delici-yoso!!! Have fun "playing with your food"!