Wednesday, August 31, 2011

Busy Eating Over at Moana Saves


My recipe posts have been slow lately. In my defense it's August and so HOT! I know that's not much of an excuse but this heat seems to be sapping all of my energy. 

I've also been busy over at Moana Saves reviewing products. I review all sorts of things from shoes to kids toys. Some of the food items I've most recently reviewed include a cookbook, a cooking app featuring Chef Fabio Viviani and Bertolli olive oil, Nakano seasoned rice vinegar, another great cookbookchocolateseafood, and I've even been cooking with Pringles

So, my apologies for the sporadic and seldom posting. 

Friday, August 26, 2011

Tako Poke

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The other night my husband and I went on a casual date to watch the sun set over the ocean. On our way to the beach we stopped at a local superette that's known for it's fabulous poke which is seasoned cubed raw fish.  (Pronounced pok'e(h), not poke like a finger poke)

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There's tako poke with fresh raw octopus, limu poke (seaweed with ahi), shoyu poke (soy sauce and red pepper flaked ahi) all with rice underneath. Usually you don't mix the three but we were feeling ambitious.

This photo is for you, Mom.

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Sitting on the shore listening to the quiet rush of the waves and watching the sun set over the vast Pacific was surreal. 
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If you're feeling ambitious I found this Food Network recipe for tako poke. I on the other hand am happy to leave the preparation of this meal to the professionals.

Wednesday, August 17, 2011

Tzatziki Sauce

My cucumber plant is still producing madly so in addition to making cucumber tea sandwiches for the first time, I also made tzatziki or Greek yogurt with cucumber. This sauce is light and adds great flavor to a chicken pita sandwich.
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Tzatziki
3 cups Greek yogurt
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill
salt and pepper to taste

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.


Who Dished it first? Kayln
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