Wild Boar dinner at home.


Shoulder of Wild pig slow cooked for 8 hours with a Tequila and lime rub, followed by a little bit of beef bouillon, onions, carrots, potatoes, and a bouquet garni of basil, parsley and rosemary. We mashed potatoes with cream, butter, and salt & pepper. Lisa reduced the stock, adding red wine and thickened to make a wonderful gravy!  There was no wild flavor. 
--
Mahalo,

Michael Miller / Director of Operations / Partner
Tiki's Grill & Bar -  2570 Kalakaua Ave.
(808)923-8454 michaelm@tikisgrill.com
www.tikisgrill.com

Eating Weeds- Purslane

Today in the back yard I spotted a weed growing. 


I was taught by my grandparents that Purslane is plant you could eat. 


Chef Ronnie has used it in dishes for wine dinners at Tiki’s Grill & Bar. 

Have you tried it? 

Here is a great read from:

For comprehensive information (e.g. nutrition, medicinal values, recipes, history, harvesting tips, etc.) Purslane PDF magazine.

 IMPORTANT: a similar plant named "hairy-stemmed spurge" is poisonous. Click here for more information.

Purslane is a succulent annual trailing plant that grows in many countries because it thrives in poor soil. It can be eaten as a cooked vegetable and is great to use in salads, soups, stews or any dish you wish to sprinkle it over. Purslane is antibacterial, antiscorbutic, depurative, diuretic and febrifuge. The leaves are a very rich source of omega-3 fatty acids which prevents heart attacks and strengthens the immune system.

Distinguishing Features

This nutritious weed has a distinctive thick, reddish stem and succulent, green leaves.

Purslane Identification
- click for video -

Flowers

Purslane has yellow flowers that occur singly or in small terminal clusters. When fully open, each flower is about .5 cm(¼") across, consisting of five petals, two green sepals, numerous yellow stamens, and several pistils that appear together in the centre of the flower. These flowers open up for a few hours during bright sunny mornings. Purslane flowers bloom from mid-summer through the early fall and lasts about 1 to 2 months. Each flower is replaced by a seed capsule that splits open around the middle to release the numerous small, black seeds.

Vetiver Grass - trimming back yard.


Chrysopogon zizanioides, commonly known as vetiver, is a perennial bunchgrass of the family Poaceae, native to India. Vetiver is most closely related to Sorghum but shares many morphological characteristics with other fragrant grasses, such as lemongrass, citronella, and palmarosa. Wikipedia
Scientific name: Chrysopogon zizanioides
Family: Poaceae
Kingdom: Plantae
Higher classification: Chrysopogon
Order: Poales
Rank: Species


REUBEN SPRING ROLL from Local Beef and Skrewball peanut butter Whiskey and Guinness Beer Float TV Feature

REUBEN SPRING ROLL from Local Beef and Skrewball peanut butter Whiskey and Guinness Beer Float TV Feature.

Here is the Video on Hawaii News Now (KGMB/KHNL) Chef did a live demo of the featured the dish with Grace Lee.

https://www.skrewballwhiskey.com

Visit Tiki's Grill and Bar http://www.tikisgrill.com/ Twitter: @tikisgrill Instagram: @tikisgrill, @chefronnie Facebook: Tiki’s Grill & Bar #tikisgrill

About Tiki’s Grill & Bar

Founded in 2002, Tiki’s Grill & Bar is a casual, family-friendly restaurant featuring a retro South Pacific décor and Pacific Rim menu with flavors of the islands using fresh, local produce. Live local music offered nightly. It is located at 2570 Kalakaua Avenue with a view overlooking Waikiki Beach. The restaurant has received numerous awards and recognition over the years, including Honolulu magazine’s Hale `Aina Awards, Trip Advisor’s Certificate of Excellence, Open Table’s Diner’s Choice Awards, and The Knot’s Best of Weddings. For more information, visit www.tikisgrill.com or call 808-923-8454.

###

Highlight video of Tiki's Grill & Bar - Michael

Highlights of Tiki's Grill & Bar.

MAHALO to our partners at Y Hata for producing this video!

Our History: https://www.tikisgrill.com Tiki's was started by three friends from the University of Hawaii who wanted to open a restaurant where they could hang out and bring their friends and family. We all still live here and spend most of our waking hours in or near the restaurant.

Our Specialties Tiki's Grill & Bar is Waikiki's locally owned and operated independent restaurant destination. We provide a casual American and Pacific-Rim menu with flavors of the islands, using fresh local produce. We also offer lanai seating with beautiful sunset views of the famous Waikiki Beach.

About Y.Hata:
Three generations and countless tons of dry, chilled and frozen products later, Yoichi Hata’s dream continues. Today, Y. Hata distinguishes itself as the most innovative, forward thinking foodservice distributor in the State of Hawaii. Our hardware has been completely upgraded; and the latest, most sophisticated software has been installed.



The Mandalorian or The “Mango”lorian inspired holiday drink -

Did you get to our Christmas Bar Pop-up? The Christmas Bar Hawaii.

Traveling to the outer reaches of the galaxy for a tropical holiday bounty?

The Mandalorian or The “Mango”lorian inspired holiday drink -  available in limited supply and by request only...

The “Mango”lorian

Mango juice, cream soda, & vanilla vodka with a butterscotch swirl, topped with whipped cream and Gold Beskar Sprinkles.

✨ Beware: Bounty topping may change based on galaxy resources.  #thechristmasbarhawaii #christmasbar #thechristmasbar #christmasbarhi #christmasbarhawaii

Payments by calamari flan no longer accepted due to recent forgeries.







Feature in staradvertiser.com 2019 The Chirstmas Bar Hawaii

Pop on in to this holiday hotspot

A La Carte

December 1, 2019

Story By: Caroline Wright |

Christmas Bar Pop-Up

Ward Entertainment Center,
1060 Auahi St #4, Honolulu
591-8891
Daily, 11 a.m.-11 p.m.
instagram.com/thechristmasbarhawaii
facebook.com/thechristmasbarhawaii
twitter.com/christmasbarhi


Big City Diner general manager Missy Caban in front of the Big City Diner Christmas Bar. Anthony Consillio photo

It’s time to dust off the antlers and elf ears, time to get that magnificently ugly holiday sweater out of the mothballs! For a limited time, the Christmas Bar Pop-Up at Ward Entertainment Center is back for the 2019 season, and it’s bigger, better, and more festive than ever.

Kimchee Grilled Cheese ($11). Photos by Selena Conmackie/Big City Diner

Just in time for the holidays, Big City Diner has been transformed into an over-the-top holiday spectacle. Surrounded by lights, tinsel, candy canes, ornaments, and all the trimmings, you and your family and friends can enjoy treats that might have been created in Santa’s toy kitchen workshop. It’s a collaborative effort between Lane Muraoka of Big City Diner and Bill Tobin, Albert Ake, and Michael Miller of Tiki’s Grill & Bar.
Bar Pop-Up. Anthony Consillio photo

Delectably constructed with smoked gouda and sharp cheddar on sesame Caesar crusted sourdough, the Kris Kringle’s Kimchee Grilled Cheese ($11) is a local take on an old favorite. Mele Kalikimaka Mini Turkey Pot Pie ($12) actually consists of two delicious pies in puff pastry, topped with cranberry orange relish and housemade gravy. And their name will make you chuckle, but their taste will make you moan with pleasure: the Grandma Got Ran Over By a Reindeer… Meatballs ($13) are made with Hunan-style venison and pork, and glazed with hoisin sesame sauce.

Christmas Bar Pop-Up. Anthony Consillio photo

If you’d like a festive beverage to go with your nibbles, there’s an enticing menu of drinks that can be made with or without alcohol. “We anticipate our Frozen Hot Chocolate and Butter Beer to be our top sellers, but don’t forget about the Melted Snowman Martini or the Clause-mopolitan,” says Lane Muraoka, owner of Big City Diner. “There’s fun for everyone.” And with a trolley stop nearby, this is the perfect place to wrap up a tour of the Honolulu City Lights!

Meatballs ($13)

Mini Turkey Pot Pie($12)