Bigislandpoke Recipes

THE BIG ISLAND PUNCH

The Big Island Punch image

Provided by Guy Fieri

Time 5m

Yield 1 cocktail

Number Of Ingredients 11

Ingredients

2 ounces white rum
1/2 ounce elderflower liqueur, such as St. Germaine
2 ounces pineapple juice
1 ounce fresh lime juice
1 ounce mango juice or mango nectar
Ice
Float of spiced rum
1/4 ounce grenadine
Lime wheel, for garnish
Orange wheel, for garnish
Pineapple wedge (unpeeled), for garnish

Steps:

To build the punch: In a shaker, combine the spirits and juices. Shake well, and then pour over ice in a tall island-style glass. Float the spiced rum and grenadine on top.
Garnish with the lime and orange wheels and the pineapple wedge.

BIG ISLAND POKE

Big Island Poke image

I found this recipe in the Honolulu Advertiser, and it was highlighting island food that had been given a healthy twist. This poke weighs in at only 206 calories, 4 grams of fat, and 2 grams of dietary fiber!

Provided by Pikake21

Categories Hawaiian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup soy sauce
1/4 cup peeled minced gingerroot
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes (or 1 chopped Hawaiian chili pepper)
2 teaspoons sesame oil
1 lb fish fillet ('ahi)
1 small onion, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1/2 lb coarsely chopped baby bok choy
1/2 cup chinese snow peas, trimmed

Steps:

In a bowl, mix the soy sauce, ginger, garlic and chili pepper with 1 teaspoon sesame oil.
Place the 'ahi in a bowl and mix with half the soy mixture.
Cover and let stand for 20 minutes at room temperature.
Heat a large nonstick frying pan over high heat and coat the pan with 1 teaspoon sesame oil and spray with nonstick cooking spray.
Stir-fry the onion and bell pepper, about 4 minutes.
Add the bok choy and snow peas, toss for another 2 minutes.
Stir in the rest of the soy mixture. Cook for another minute.
Push the vegetables to one side of the pan and, over high heat, stir-fry the 'ahi with its sauce for about 2 minutes.
Remove immediately (you want to just sear the 'ahi on the outside) and serve with vegetables underneath and 'ahi on top.
Steamed rice would be great, too, but count the calories and limit the portion size.

Nutrition Facts : Calories 190.2, Fat 3.6, SaturatedFat 0.6, Cholesterol 62.3, Sodium 1134.7, Carbohydrate 9.2, Fiber 2.2, Sugar 3.6, Protein 29.9

COOK ISLANDS' POKE

Cook Islands' Poke image

Poke is a traditional Cook Islands recipe for a classic dessert of cooked bananas mixed with milk, thickened with arrowroot, and sweetened with sugar that's baked and served in coconut milk. You can substitute the arrowroot with an equal amount of cornstarch. I recommend using a scale. 7oz cornstarch = about 1.5 cups. The purplish color is somewhat disturbing but the results are delicious! Posted for ZWT7.

Provided by Elmotoo

Categories Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs ripe bananas (about 8 average sized)
2 cups water
2 tablespoons granulated sugar
1 cup whole milk
7 ounces arrowroot
2 cups coconut milk (purchased or homemade)

Steps:

Peel the bananas and mash roughly. Add them to a pot along with the water. Bring to a gentle boil and cook until the bananas assume a purplish color (add more water if needed). Take off the heat and allow to cool naturally. Be careful near the end because the bananas can caramelize and/or burn. Also, the thick mixture bubbles & spurts so don't get burned!
Combine the arrowroot & milk in a small bowl. Whisk until thoroughly combined.
Pour the banana mixture in to a large bowl and mash with the sugar. Add the arrowroot/milk mixture & mix well.
Butter an 8x8 baking dish and pour the mixture into this. Place in a 375F preheated oven and bake for about 35 minutes, or until set and golden brown. Take from the oven and cool.
Take your baked poke and cut into 2" squares. Place squares into individual bowls and pour the coconut milk over the top. Allow to soak into the poke and serve.

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

Chef John's Hawaiian-Style Ahi Poke image

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories Seafood Fish Tuna

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Steps:

Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

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