We had a laid-back mini luau dinner courtesy of our good friends, LeAnne and Rex; although LeAnne did the bulk of the preparation and was the one who used some elbow grease to cook the kalua pork which, to my surprise and delight, was something she brought back from Hilo (I think she has a stash). Usually, I am the one slaving in the kitchen, and it’s a nice change not to be the one doing the cooking when friends are over; though I must admit that I find it weird having someone else cook in my kitchen.
What’s mucho cool about the dinner is that I originally requested only lomi lomi and poke, but my island girl friend righteously felt that lomi lomi needs to be paired with poi. She also brought rice (thank goodness!) and kalua pork, and lilikoi sorbet and lemon thins for dessert, which was exceedingly generous of her.
As a contribution to the dinner, I made a mango salad variation, the addition of shrimps was an inspiration that came to me during a grilling party at my parents’ place last summer. Also, I made sure to make macaroni salad because a local lunch plate is not complete without “2 scoops of rice and a scoop of mac.” The macaroni salad is very easy to make: cook the macaroni according to instructions on the package, add enough mayonnaise to coat, and add salt and pepper to taste. I like the mac salad slightly sweet, and if you do too, you can add a pinch of sugar or 2 tablespoons of condensed milk.
There were a couple of things missing during the dinner that I wish were present: the tradewinds and the sounds of surf crashing against the shore in the distance. But overall, it was an enjoyable dinner. As well, I have a newfound liking for poi, thanks to LeAnne’s tip of eating it with lomi lomi and/or kalua pig. I much prefer the pork with the poi, rather than the fish. My favorite, hands down, is the poke. It had a clean yet rich taste; all thanks to the quality of the tuna, I bet.
To LeAnne and Rex, mahalo. Let’s eat ono eats again!