Grindz of the Day: Healthy Heart Sandwich and Smoke Meat & Poi

Eat Cafe’s Healthy Heart Sandwich with Alfalfa Sprouts, Roasted Red Bell Peppers, Avocado and Julienned Hearts of Palm on Multi-grain Bread that’s slathered with Hummus. $7.95

After that onslaught of, ehem, “comfort food” featured in the last ‘Grindz of the Day’ post, I figured it was time to trim down and treat my cardiovascular system to what IT would consider “comfort food”. Therefore upon Diner AC’s recommendation, I tried the ‘Healthy Heart Sandwich’ from Eat Cafe in the Gentry Pacific Design Center. This special is available for a limited time until February 15th, with 15% of the proceeds going to the American Heart Association.

The Healthy Heart Sandwich is made with Alfalfa Sprouts, Roasted Red Bell Peppers, Avocado and Julienned Hearts of Palm on Multi-Grain Bread that’s slathered on each side with Hummus….

Sounds and looks good, huh? It was delicious!

If there’s one thing I’d request if ordering this again is that they toast the bread, which I think would have been even better. I also think a light vinaigrette dressing drizzled over the contents might have given it some it-could-have-helped “zip”, as the hummus was rather subtle and not as “garlicky” as I expected it to be. Thankfully the julienned Peperoncini served alongside it helped “kick it up” in that regard.

Summing it up, we’ll give Eat Cafe’s Healthy Heart Sandwich a guilt-free and for-a-good-cause in every regard 3 SPAM Musubi.

Moving on and somewhat negating the effort of having that wonderfully light and healthy sandwich above, since I had to make use of the remaining Poi I had in the refrigerator from the recent Warm Milk and Poi post , AND, since I also had some smoked meat in the freezer my cousin sent from the Big Island that’s due to be consumed, I figured this was a good time for some Smoke (not “smoked”) Meat and Poi…

I don’t know what it is, but something about meat and fish wrapped up in butcher’s paper has more appeal to it than how it’s most commonly sold nowadays on foam trays with plastic wrap.

Let’s bust it out and cut some up…

This big island smoked meat is based on my late uncle Jack’s recipe, which has a perfect balance of shoyu-salty, sweet and heat. Good stuff!

Pan fry ’em till da’ buggah stay get da’ koge action (a.k.a. papa’a or charred on the edges)…

Plate ’em up wit’ da’ bowl poi den’ get ready foa’ some supah ono kine grindz!…

Da’ bes’ way fo’ whack smoke meat is fo’ dip da’ buggah in da’ poi lad’dis (the best way to eat smoked meat is to dip a piece in the poi bowl like this) lol…

Hoooooo, da buggah broke da’ mout winnahz! Notice the poi is about 3 days old now, so stay small kine sowah’ (sour), but not really.

Also notice I have tomatoes plated on there, as I always like to have some kind of veggie with a meat entree (good boy, good boy. Gets pat on back. lol). I wish I had Maui onions on-hand, which I would have pan-fried with the smoke meat, but nevah get, so made do with simple sliced fresh tomatoes. Was pretty good with the smoke meat! Kinda’ reminded me of eating a BLT sandwich sans the lettuce and bread.

As always, Big Island style smoke meat and poi gets a broke da’ mout’ winnahz 5-SPAM Musubi from me.


6 thoughts on “Grindz of the Day: Healthy Heart Sandwich and Smoke Meat & Poi

  1. Kaneakalau, no mind me. I use chopsticks for EVERYTHING. Even ice cream. lol
    Dale, indeed. Glad to see you’re back with some new posts at your blog! Natto rules!
    Nate, it’s like “food from the gods”.

  2. Pingback: Plate Lunch Presentation 101 | The Tasty Island

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