Spicy ahi poke is perhaps my greatest love in the food world. First introduced to me when I visited Bowl #2’s family in Hawaii, poke is pretty much just fresh chunks of tuna marinated in soy sauce and other ingredients. Some describe it as a Hawaiian ceviche, which I find apt but not all-encompassing of its utter perfection (I just describe it as bliss). The standard version is one marinated in soy sauce, sesame oil, and a few other ingredients, whereas our personal favorite is a slightly unhealthier, spicy mayo-based kind that we usually get from Foodland, a Hawaii supermarket chain. This particular kind was part 2 of the Hawaiian birthday feast (part 1 is here), and here is the stunningly simple recipe for how to make it!
Hello! It’s been awhile! Pretty much a week after I started this up, I went into a whirlwind month and a half where we took our very last finals ever as students, left Boston, moved to New York (where we had 10 days to furnish our new but totally empty apartment before hosting family), went back to Boston, graduated from law school, visited family, and ended up back here mostly intact, when we are now supposed to be studying for the bar. Supposed to. Most relevant to this blog, however, is that I also acquired a hand-me-down digital SLR! So I can hopefully start posting pictures that are a little more palatable.
So — to start, last week was Bowl #2’s birthday! He’s from Hawaii and misses it constantly, and since we aren’t going back until after the bar this summer, I thought I’d do the typical thing, “bring Hawaii to him,” and make him his favorite Hawaiian foods. We had a little feast of spam musubi, spicy ahi poke, and butter mochi for dessert. Here’s the first recipe of the three — spam musubi.