Tonight’s dinner was a treat from Bear and he was more than happy to be my model for this post and ever so patient while I snapped away at everything he did so I could get the perfect photo. Let’s say dinner took longer to prepare than usual. He typically kicks me out of the kitchen until dinner is ready. I helped a little but big props to this man for doing most of the work.
We are not professional chefs and simply love to experiment in the kitchen. So we encourage you to give these a try and let us know how it turned out. If you have any suggestions or tweaks you made to your recipe, we would love to hear about it.
BEAR’S POOR MAN’S TUNA POKÉ
Bear had a craving for his poor man’s tuna poké /poʊˈkeɪ/. Although I don’t eat poké and he would love for me to one day try it… he’s more than glad to have the entire dish to himself. “You’re loss… more for me,” he says.
Poké can be served with your meal but is normally prepared as an appetizer/pupus. Many would say that poké is best paired with a nice super cold beer that has been in the freezer for 10-15 minutes.
Cube tuna into bite size chunks.
Add to medium size mixing bowl
Add sesame oil and stir
then add rock salt
sprinkle in furikake and stir
Stir all ingredients together, cover with plastic wrap, and set aside for 1 hour in refrigerator to let the ingredients to get cold and blend together.
Bear’s Poor Man’s Tuna Poké
1 lb Tuna, cubed
4 tbsp Pure Sesame Oil
1/2 tsp Alaea Hawaiian Rock Sea Salt
2 tbsp Sushi & Sashimi Soy Sauce
2 tbsp Nori Fumi Furikake
1/3 Cucumber, cubed
1/3 Onion, cubed
Cube tuna and add to medium mixing bowl. Add remaining ingredients and stir well. Cover bowl with plastic wrap and place in refrigerator for at least 1 hour to allow ingredients to get cold and meld together. Enjoy!
HONEY GARLIC WINGS
It was our first time making the honey garlic chicken wings and it turned out as tasty as it sounded. I am also excited to share two kitchen gadgets that I frequently use.
In a small mixing bowl add flour, garlic & onion powder, salt, and black pepper
Coat chicken wings on both sides
Fry wings in peanut or vegetable oil heated to 375°F for 4 minutes on each side
Another 4 mins on 2nd side of wings
Place cooked wings on platter or baking trey lined with paper towel to soak excess oil
I use this garlic peeler tube often and it has been a time saver. Made of silicone, 1-2 pieces of garlic cloves with husk are placed inside the tube. Press down on tube where cloves are located and roll back and forth with firm pressure. The cloves are cleanly separated from the husk. No more smashing and peeling.
Finely dice garlic and add to a medium sauce pan. For each clove, I slice vertically then horizontally and finally across the grains to get perfectly diced garlic. No… I don’t have a garlic chopper kitchen gadget 🙂 but the next gadget is awesome.
Cut off the tough skin of the ginger and then mince with either the next gadget, a garlic press, handheld grater, or with a knife. There are many tools out there but this was given to me by my cousin who bought it from a vendor who made these and sold them at a Kailua, Hawaii craft fair. and I’ve had it for over 12 years.
This ceramic grater/mincer is about the size of a cup saucer. What makes it unique is that crevices or indentations were made in the ceramic and hand painted prior to being fired in the kiln. I use it for garlic, ginger, and even onion if a good mince is needed. The brush came with it which helps get every good bit of the ginger.
Add ginger, butter, soy sauce, honey, and brown sugar to sauce pan with garlic.
Simmer over low heat for 2-3 minutes until brown sugar has dissolved and the garlic and ginger has had time to infuse the sauce.
Place wings in large mixing bowl and pour in honey garlic sauce
Twirl. Toss. Flip. Mix. Whatever gets the job done. Don’t let the wings sit in the remaining sauce that settles at bottom of bowl. Remove from mixing bowl and set onto serving plate.
Success! Yummy! Gone!
Chicken Wing Batter
1/2 c flour
3/4 tbsp garlic powder
1/4 tbsp onion powder
1/2 tbsp salt
1/2 tbsp black pepper
Mix all ingredients together in small mixing bowl. Coat wings on both sides. Fry in 375°F oil for 4 minutes on each side. Place cooked wings on paper towel lined baking sheet or platter. Set aside and make sauce.
Chicken Wing Sauce
1 tbsp unsalted butter
1 tbsp diced/chopped garlic
1 tbsp minced ginger
1 tbsp light brown sugar
1/4 cup honey
1/3 cup soy sauce
Mix all ingredients together in medium sauce pan. Coat wings on both sides. Simmer over low heat for 2-3 minutes until brown sugar has dissolved and the garlic and ginger has had time to infuse the sauce mix.
Transfer wings into a large mixing bowl and pour sauce over wings. Twirl. Swirl. Flip. Mix. Whatever gets the wings coated. Serve with rice and Bear’s Poor Man’s Tuna Poké.
Passion: Kitchen Kreations