Roy’s Wood-Smoked Szechwan-Style Baby Back Pork Ribs...

Roy’s Wood-Smoked Szechwan-Style Baby Back Pork Ribs

Serves 4

Szechwan marinade:

5 tablespoons white miso (shiro miso)

2/3 cup hoisin sauce

1 1/2 tablespoons minced ginger

1 1/2 tablespoons minced garlic

1 1/2 tablespoons sake

1 1/2 tablespoons soy sauce

2 teaspoons sugar

1 tablespoon chile paste with garlic (preferably Lan Chi brand)

2 1/2pounds baby back pork ribs

3 quarts chicken stock

1 tablespoon minced ginger

2 teaspoons minced garlic

2 tablespoons minced fresh parsley

2 tablespoons minced fresh cilantro

Combine marinaded ingredients in a bowl and refrigerate overnight.

Place the pork ribs in a large saucepan with the chicken stock,

ginger, garlic, parsley and cilantro, and simmer for about 30

minutes, or until tender. Remove the ribs, and reserve the broth to

freeze for another time. Immediately brush the ribs with the Szechwan

marinade, and let cool. Meanwhile, prepare the grill and soak some

kiawe or mesquite wood chips in water in preparation for smoking the

ribs.

Brush the ribs again with the marinade before roasting, and slowly

cook the ribs over the wood chips on a covered grill until nicely

browned and smoky (about 15 to 20 minutes). Serve with extra Szechwan

marinade on the side.

Ahi Poke

Serves 6-8

1 pound sashimi-grade ahi (tuna), cut into small equal-size cubes

roasted sesame oil to taste

furikake to taste*

truffle oil to taste (extra virgin olive oil may be substituted)

1/2 medium Japanese cucumber, peeled, seeded & fine diced

2 tablespoons red onion, finely diced

dash of soy sauce

2 tablespoons Kalware sprouts, chopped

1 large Hass avocado, peeled, seeded and cut into small cubes

Mix carefully all ingredients except avocado -- do not mix too

much. Gently mix in avocado. Adjust flavor and add salt to taste.

Should be mixed right before serving dish. Garnish as desired.

Roy’s Mai Tai

1 ounce Bacardi rum

1/2 ounce orange curacao

1/2 ounce amaretto

2 ounces pineapple juice

1 ounce sweet ‘n’ sour

splash Lahiana Special dark rum (may substitute Myers)

garnish: slice of fresh pineapple w/ skin, a pineapple leaf, lime

wedge and a maraschino cherry

Place ice cubes in a tall glass, add rum, curacao, amaretto,

pineapple juice, sweet ‘n’ sour, and stir. Splash a float of dark

rum, squeeze lime and place pineapple garnish on rim, add straws.