Upgrading poke

March 3, 2018

Tuna poke, at home and abroad. Well, at least in Little Rock.

You may recall me posting once or twice about the joys of poke, or, raw tuna dressed in a soy sauce based marinade, and served with pineapple, over rice.

It seems poke has taken Little Rock by storm, with two new places where one can eat poke. And one can add all sorts of cool things to one’s poke, which sort of inspired me to do the same when I made it at home recently. Then, when I was in Little Rock last week and needed a quick lunch, I dropped in one of the new poke places, and I am happy to report I can highly recommend it.

My own bowl, above, is over brown rice, and has poke, pineapple, edamame and marinated cucumbers. It was good. I didn’t get the marinade quite sweet enough; I’ll fix that next time.

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March 6, 2016

It's raw fish. Deal with it. It's good.

It’s raw fish. Deal with it. It’s good.

In the ongoing roster of new things I have made, please note down “tuna poke.”

Say what?

Yes. Tuna poke. You will find a recipe for it right here, and that’s essentially the recipe I used, except I left out the avocado because I didn’t have one. Essentially, it’s raw tuna, marinated in a soy sauce and sesame oil based sauce, and stirred together before serving with diced pineapple and, if you had it, avocado.

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Perfection on a plate

March 18, 2011

Now THAT is a surf-n-turf.

I didn’t cook this. Would to God that I had, but my skills do not evolve to such a level. At least not yet, maybe not ever.

This, however, is typical of the cuisine I can enjoy right here in downtown Hot Springs, at Central Park Fusion, the best restaurant in Arkansas that not a lot of people know about.

Chef Matt Fuller turns out some gorgeous dishes in this place, many of them with an Asian twist to them. I entertain there a good deal, and I’ve eaten most everything on the menu, and I’ve never had a meal that didn’t make me sigh in satisfaction.

Wednesday night’s repast was a surf-and-turf for two; a boursin-topped filet, medium rare, along with a lovely stack of ahi tuna with wasabi mayo. Preceded by tuna tacos, and duck confit egg rolls.

The egg rolls were just Pretty Damn Good.

If I could eat only one seafood for the rest of my life, I’d be hard put to choose between shrimp and ahi tuna. I do love me some tuna. This was perfect; wonderful silky texture; great, mild taste. The wasabi mayo was a match made in heaven; why have I never thought of doing that?

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