Tuna, pepper melange and musubi on menu
I walked around all day on Sunday proclaiming 'Musubi!"
Donning my Hawaiian shirt and an apron, it was a fitting exclamation to another successful party at the Yacht Club.
An event held to celebrate the 45th anniversary of Ocean Pines, an opportunity for the ribbon cutting for the new and improved pool facility, and a kickoff of sorts into the new club, it went off with barely a hitch.
On the menu for an incredibly reasonable price was fresh wahoo and tuna, katsu chicken, pineapple chicken, Kalua pork, chicken long rice, homemade coconut custard, Poke salad, mocha-nut brownies, sweet potato salad and more.
But I would be remiss of my duties if I did not talk about my two favorite foods of the day — seared tuna and Musubi.
Musubi is not only one of my favorite words to say loudly, but if made correctly it is also one of the greatest Hawaiian lunch items that I experienced during my brief time on the island.
Musubi, put simply, is Spam Sushi. I know, I know; Spam?
Yes, Spam. I have never purchased Spam on purpose during my adult life unless it is in the presence of three things; Royal Hawaiian BBQ Sauce, sushi rice and nori seaweed for wrapping it all up.
Following the recipe below, you will come to appreciate the only manner in which Spam is utterly delectable.
As for the tuna, we were fortunate enough to find two whole fish and break them down in-house. Since I am one who is an amateur practitioner in the art of sushi, I used a spoon to scrape the meat off of the bones in order to make spicy tuna rolls for everyone.
When all was said and done and the music died down, we were pleased with another milestone in the transition from the old club to the new.
Aloha, old club. Until we meet again.
Seared Fresh Tuna
Whole fresh tuna loin
Hawaiian sea salt
Pepper melange (see below)
Oil, as needed
1. Preheat a pan. Cast iron is great, or a griddle is even better since it will accommodate the loin.
2. Brush the loin with the oil and season liberally with salt and pepper.
3. Sear the tuna on all sides until it is medium rare in the center. If you want to take it higher, then cook it to your liking.
4. Let the tuna sit, or slack, for a few minutes and then serve by slicing off anything from thin slices to thick slabs, to preference.
5. Serve with Royal Hawaiian BBQ Sauce if you can find it. Otherwise, scour the web for a decent Hawaiian barbecue sauce recipe. There are plenty out there.
makes 1 cup
1/3 cup black peppercorns
1/3 cup white peppercorns
1/3 cup Szechuan peppercorns
1. Combine the peppercorns well and place in an airtight jar. .The white and Szechuan peppercorns add a distinctly spicy kick so use them judiciously.
2. When you are ready to use, toast a small amount in a dry pan until you can smell the sweet and peppery aromas waft from the pan.
3. Grind or smash immediately and use as prescribed in any recipe that requires pepper
Makes about 12 pieces
1 small can Spam
2-3 cups sushi rice, cooked
Hawaiian BBQ Sauce, as needed
2 slices nori, cut into 12 long strips
1. Slice the Spam into 6 slices and then cut them in half to make 12 rectangles.
2. Shallow fry the Spam in a touch of oil until it is brown. Cool to room temperature.
3. When ready to assemble, smear the bottom of a piece of Spam with the BBQ sauce and place on top of a compacted ball of sushi rice.
4. Push down and make it nice and neat.
5. Wet a strip of nori laying flat on a work surface.
6. Place the bundle on top and wrap tightly.