Poisson Cru- Tahitian Ceviche with Coconut Milk

A couple years ago, we took a trip to Tahiti as the flights from Seattle to Papeete were direct (9 hours) and very inexpensive on a Air Tahiti Nui's new 787's.  We actually spent less going to Tahiti than we did for a week in Hawaii.  Tahiti is part of French Polynesia, and there is so much French heritage, food and wine there.  You don't think of eating stinky French cheeses, a freshly baked baguette and wonderful French wine in the tropics, do you?  Yes, but you certainly can.  This recipe is Tahiti's version of poke, or seviche.  Similar dishes available in other countries, but we really, really loved this!  We ate it over jasmine rice, with loads of local fruits at a picnic shelter on a beach on the island of Moorea.  Moorea is about an hour ferry boat ride from Papeete, so its an easy way to see a very lush and naturally beautiful island.  We did a small group tour of the island, just 8 of us in the back of a bus/jeep.  We did a grand tour of the island, a waterfall hike, some fruit markets and bakeries to shop for our lunch and then lunch at the beach.  They also sell a wonderful rum punch, already mixed, and sold like orange juice which was pretty fantastic too.

Serves about 6-8

Ingredients

 2lbs white fish, chopped into cubes

1 cup coconut milk

1/2 cup fresh lime juice

1/2 cup carrots, cut into thin matchsticks or shreds

1/2 cup cucumber, cut into thin matchsticks or shreds

1/2 cup thin sliced red cabbage

1/2 cup onion (red or white), cut into thin matchsticks or shreds

1/4 cup green onions, sliced thinly on the diagonal

Salt and Pepper to taste

I'm going to keep the instructions simple, cut fish into small bite size portions, add everything else and mix.  Let chill for about 10-15 minutes and serve at once, on rice, or just on the side.

Here's a picture of our guide making the poisson cru at the beach. Okay, he is super darling and fit, right?

He was our tour guide for a great tour of the island, plus he had everything planned for our lunch for 8 people.   His friend had caught the tuna the day before and he had brined it is sea water. We stopped for fresh fruit, local candy and some great rum fruit juice cocktails that they sell pre-mixed in Tahiti.

It was a fun and different lunch that tasted delicious!

His attention to detail was amazing, displaying the fruit on fronds from a palm tree. Fruit platter is below and also the strange local candy, called po'e, that is made with fruit, starch and coconut milk.  Pineapple, grapefruit, mini bananas and papaya all came from local fruit trees.

Here's another meal in Tahiti; this one was at the hotel pool... where we rented a cabana to wait for our late evening flight to SEA.  What a wonderful way to go!  I am having poisson cru again below...  My husband is having his favorite French dish, Steak Frites!

Tahiti was so beautiful!

Presidential All Meat Chili

I read a great book recently called "Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House". It was really interesting cover foods and meals favored by all the presidents from Washington to Biden.   What people will, and will not, eat says so much about a person, so it was fascinating to me to see all the presidents tastes. How about the one president who likes his steak well done with ketchup! Ugh.

The book included some recipes at the end, and this recipe was popular with Lyndon Johnson during his presidency.  It was so simple, I just had to try it!  It was a big hit with everyone that I've served it to, so I wanted to share this one.  It does make a bunch, but I would recommend making the full batch and freezing it for future easy mills.

 Link to the LBJ recipe 

12 servings

Ingredients: 

• 4 pounds ground beef (I used 80/20 mix)
• 1 large onion, chopped
• 3-4 garlic cloves, minced
• 2 teaspoon dried oregano
• 2 teaspoon ground cumin
• 3-4 tablespoons chili powder, or to taste (I used Extra Hot chili powder)
• 1 tsp cayenne, optional
• 2 cans (15 oz) of diced tomatoes (I used with green chilies)
• 2 can (8oz) of tomato sauce
• 1 can (6 oz) of tomato paste
• 2 to 6 dashes hot sauce, or to taste (optional)
• Salt to taste (likely needs between 2-3 tsp)

In a large pot, cook the ground beef, onions and garlic, over medium high heat.  There's no need to add any olive oil, as ground beef has a lot in it naturally when you use 80/20 mix. Using a flat bottom wooden spoon breaking it into small pieces. 

Drain the meat, there's a lot of fat and water in there that won't add anything to your chili.  Here's how much I got from my 4lbs of ground beef.  I usually put this in the fridge to harden and then throw away the fat.  You could add the watery broth back to your chili if you felt it was too thick.

Add the chili powder, cumin and oregano.  Mix well. Add all the tomatoes, 2 cans of diced tomatoes, 2 small cans of tomato sauce and the can of tomato paste.  Let simmer on medium low for about 30 minutes.  Add the salt gradually, to ensure its just the right amount of salty for you.

I have made this ahead and it keeps, and reheats, very well.  

Serve with grated cheese, chopped onions, jalapenos and cilantro and maybe some sour cream.  This is also great for chili hot dogs or even "chili sloppy Joe's" on hamburger buns.