Jay Eats Worldwide

Where do you get good poke in Southern California? If there is a place, I haven't found it yet. I'm really picky when it comes to poke, so I make my own. Having competed in the Sam Choy Poke Festival on the Big Island in 2003, I got to try all kinds and some with imitation crab and tofu. But, I prefer the simple kine, like in my Ahi Poke recipe. Ahi Masago Poke This is my version of Alicia's Market "Wasabi Ahi Masago Poke" Alicia's Market is my first stop in Honolulu after I leave the airport. First Stop Honolulu: Alicia's Market Yellowfin Tuna I start with 1.5 lbs of chopped sashimi grade tuna My Ingredients Low Salt Soy Sauce White Sesame Oil I start with 4 TBS of soy sauce and 2 TBS of white sesame oil. As you mix in, the tuna will absorb the liquid, you can add more in later. Add in a sweet white onion and green onions The secret is washing the onions with water a...

If you've been a follower of my Hawai'i trips, you know that I visit a lot of place to eat, I mean a lot of places. I guess you can say it's an occupational hazard. A lot of times I go to see my restaurant friends and sometimes I just go to eat. On this day, I headed over the Pali to visit my cousins in Kaneohe, but they had too much going on and weren't able to meet up or should I say 'meat up'. So at the last minute, I was driving around Kaneohe and found He'eia Pier by accident. I remembered that it's Mark Noguchi's place, met Chef Mark the last time I was on Oahu. Featured in Travel and Leisure Magazine May 2012 Issue "New Hawaiian Food Revolution" It was late and I wasn't sure if they were still open. When I got to the menu and saw that they were serving Kuahiwi Ranch beef from the Big Island, my ears perked up. I met Michelle Galimba, at a Hawai'i event in Los Angeles last summer, learned abo...