That's Poke. Poke is a Hawaiian corner store staple composed of raw fish and vegetables in a sesame-ginger dressing served atop steamed rice in a to-go cup. On the islands, poke is typically made with bigeye tuna or octopus, but in this version I substituted watermelon cubes that I briefly seared in hot bacon fat and added some heirloom purple bell peppers for color and crunch. If anyone wants the recipe PM.
Plus the leftovers are BOMB.
Paired w/ White Hatter Belgian WPA.
The Challenge, such as it is, is simple. Make your most Summery dish. If that's a pseudo salad like my poke up there, so be it. If you have some ribs that are just aching for the grill, lay it on me.
Subdishes in either next week or the week after folx.
Some good ol' yogurt, fruit n' nuts. My own special blend. Added extra cottage cheese and walnuts to make it more of a meal paired with diluted cranberry juice. Diced Fruits: - Oranges - Red delicious apples - Dates Nuts: - Crumbled walnuts - Chopped almonds Base: - Vanilla yogurt. - Lard curd cottage cheese.
I'm traveling for the next couple days but when I get back, I'm all over this!
