Time for our annual Dinner Party Dilemma! The ex-pat and French crowd here entertain a bunch. The season is gearing up, so it’s time to get creative again. The menu criteria: something refreshing and fun; something to make-ahead, and not too complicated; and of course, delicious!
Here in Burgundy, where fancy French dishes are the norm, I like to serve something the Europeans wouldn’t normally eat, just to shake things up. In the past we’ve introduced them to grits, biscuits, tacos, pork barbeque, Beaufort Stew, pimento cheese, and other southern delicacies. And as my loyal readers know, I pick one menu and try it on a couple of groups, before moving to the next, which saves time in the planning stage.
So, future dinner guests, stop reading HERE if you want to be surprised. This year I’m going native with Hawaiian Poke Bowls. Which, if you’ve eaten out recently in the States, you will know well, as they are everywhere. There are many versions, and today I’m sharing mine.
I like Poke bowls (say poh-kay) because they’re fresh, healthy, and have lots of flavors. You can make them ahead, and you can change out the grain and veggies according to your liking. Plus different kinds of fish or shellfish will work.
I’m going with the traditional tuna, but with a twist. Poke typically features raw, marinated fish, but I like to sear the tuna first, just to rare or medium rare.
I’m not sure what sort of starter goes with a Poke Bowl, I'm hoping y'all will have some ideas. But I think dessert has to be a coconut cake or key lime pie, don't you agree? Or maybe just a bright mango sorbet.
Here’s my version, and I’m betting some of you have some interesting variations to share.
RECIPE: Hawaiian Poke Bowls, by way of Burgundy
THE RICE:
In the bottom of the bowl, you need a grain. I like brown rice, but use white rice, or quinoa, or any grain you like. I serve the rice and the tuna warm, and the veggies chilled or at room temperature. The dish is all about contrasts.
ON TOP OT THE RICE:
For the veggies and fruits, pick your combo, with varied textures and colors. Here is what I used:
sliced avocado
sliced scallions
grated carrots
sliced red cabbage
cucumbers
sliced radishes
chunks of pineapple, or mango would work nicely
Any kind of sliced peppers are good: bell or jalapeno, for example
To top it off, bean sprouts are common but I found some baby arugula
Chopped peanuts, for crunch
lime slices
THE TUNA
I cut the tuna into cubes and marinated it for a half hour to an hour. Sear it quickly in a hot iron skillet, just before serving. A pound will serve 4.
For the marinade, I used a couple of tablespoons of soy sauce, a tablespoon of grated ginger, a teaspoon of fish sauce, the juice of a lime, 2 teaspoons of toasted sesame oil, a pinch of brown sugar, and ground pepper.
THE SAUCE
Mix mayo with Sriracha, or other hot sauce, to taste, and a generous squeeze of lime. Serve on the side, for dipping.
In the COMMENTS: Ellen, you should do a US food map! And sharp-eyed Guy spotted a very intriguing dish, which you must translate. I don't think I want to sample it! Ann, sounds like I need to dip into the Nero Wolf mysteries. And speaking of books, don't miss Vicky's recommendation for a couple of wonderful novels.
Meg Behle is a fine artist, and it happens that she painted a French food map of a different sort as a gift for her son and daughter-in-law (he proposed to his wife at the Eiffel tower). She has kindly shared it with us. Wonderful!
Favorite READS: My week of mysteries: It so happens that while I was visiting Charleston this year, I went to hear not one but three mystery writers speak about their books, all in one week. Phew! The first was A.J. Finn (that's his nom de plume), author of the wildly popular new mystery, The Woman in the Window,
