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FOOD FOR THOUGHT By
Wanda A. Adams
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Video: Food Editor Wanda Adams makes poke steak |
| • | Sweet bread — Alice's way |
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I'm having another "baby." It's called "Entertaining Island Style: 101 Great Recipes and Tips From Hawai'i" (Island Heritage, $15.95). It's reaching bookstores this week or next. (It is NOT being sold at The Advertiser as my previous book, "The Island Plate," was. Buy that at www.honoluluadvertiser.com).
"Entertaining" is about how "us guys" party, but it's equally accessible to offshore Islanders or visitors, listing substitutes and mail-order sources for ingredients we take for granted here.
For a recent appearance on Andy Bumatai's "Night Time" TV show, I was asked to prepare a dish from the book. Ho! Stress time! What to cook that transports well, tastes good at room temperature, looks nice on camera and expresses the book's na'au (its gut or heart)?
Ironically, I chose a recipe that's one of the few I didn't develop. It's a pupu that chef Patrick Callarec created for a hotel lu'au where many diners wouldn't be ready for raw 'ahi or limu kohu. It's made with grilled flank steak and an East/West palette of ingredients. (Callarec, owner of Chez Paul on Maui, graciously gave his permission for its use).
POKE STEAK
In a 9-by-13-inch baking dish, marinate flank steak in teriyaki sauce 1 hour, turning once. Pour marinade into saucepan and simmer while you grill or broil steak (wood or charcoal with wood chips imparts the most flavor) 4 minutes a side, until just pink. Rest meat 10 minutes; slice thinly across the grain and into thin, short slivers.
In serving bowl, toss steak with remaining ingredients. Taste; add salt, pepper, cooked marinade or other flavoring as needed. Serve at room temperature.
Serves 8 as an appetizer.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
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