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Diner CM’s Promotional Potluck Party

This past Friday our company held yet another going-away potluck party. This time not for someone leaving us, but who got promoted, thus moving to a higher management position at another location on the island (we’re pretty big). With that, you know da’ rules, cuz’… DA’ GRINDZ! Check it out!


Tomato, Salmon, Watercress, Negi & Tofu Salad with a Shoyu-based Dressing (dude, this dish was AWESOME!!!)


Spaghetti Salad (stay related to Mac’ Salad’s aunty’s uncle’s girlfriend’s nephew’s niece’s braddah’s sistah, laddat. Cuz. LOL!!!!)


Zippy’s Mac’ Salad (The “Daddy Mac’!… Woomp, there it is! Woomp, there it is! Woomp, there it is! lol)


Chow Mein (fully loaded, “Honolulu style”!)


Zippy’s Fried Noodles


Pancit (whoah, Ma’anang di’ toy, Manong, where stay da’ Dinuguan, Pussit <—lol!, Adobo, Guisantes and Pinakbet for go wit’ ’em?! No make laddat, brah! lol)


No matter what, you know da’ rules in Hawaii: GOTTA’ STAY GET RICE!


Beef Broccoli


Buttery Meatballs


Southern BBQ Roast Pork


Pork Vinha D’alhos (my Podagee peeps in da’ house! lol)


Chicken Katsu (with “local style” Tonkatsu Sauce, which is essentially shoyu and ketchup lol)


Pita Sandwich Wraps (“Cosco’s” ‘kine action, laddat lol)


Croissant Sandwiches (“Cosco’s” action)


Cherry Crumble (first you lick it, then you EAT IT! lol)


Butter Mochi


Kahlúa-Chocolate Cake


Diner Pomai’s “Kanak’ Attack” plate (note to self: hike up Koko Crater IMMEDIATELY the next weekend to BURN THIS OFF! lol)


Diner Pomai’s dessert “spread” (pun intended): Kahlúa-Chocolate Cake, Cherry Crumble (<—LICK-LICK IT REAL GOOD!) and Butter Mochi

8 thoughts on “Diner CM’s Promotional Potluck Party

  • August 23, 2015 at 6:06 pm
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    Butter mochi look so good.

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  • August 23, 2015 at 8:57 pm
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    Dokken… haven’t thought of them since seeing them at Monsters of Rock when I was 13.  I’ll bet our CD collections from the ’80’s overlap somewhat.

    Spaghetti salad just seems wrong somehow. Must  be my texture issues.

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  • August 24, 2015 at 5:55 am
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    Did the Tomato, Salmon, Watercress, Negi & Tofu Salad with a Shoyu-based Dressing come from somewhere or is it homemade?

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  • August 25, 2015 at 6:38 am
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    @ Alan – That Salmon Tofu dish was homemade. I’ll try get the recipe and post it. It was really ono! My favorite dish in the spread, actually.

    @ h – Funny, I bet once DVDs completely disappear in the stores (already getting there), kids in the next generation won’t even know what they are, let alone CDs. Vinyl LP records? “What’s that?! And yes, we do have very similar — if not identical — musical tastes.

    That Spaghetti “salad” was actually pretty good. Nice ‘n creamy, with perfect seasoning. But yeah, I think you’d also have a hard time with the ever-popular Macaroni Salad served with plate lunches here, especially if there’s too much mayo’, which often happens.

    Kobi – There’s a vendor named Koele’s Ono Mochi that does “road shows” (only available then) at the local Costco clubs here, selling a most excellent Butter Mochi. VERY buttery! Next time they’re there, I’ll pick some up and blog it.

    Reply
  • August 25, 2015 at 9:47 am
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    Alan,

    Here’s the recipe:

    Diner CT’s Tomato, Salmon, Watercress, Negi & Tofu Asian Salad

    • 1 tray Firm Tofu, thoroughly drained and cut into bite-size cubes
    • 2 seven oz. cans Pink Salmon, drained and loosened
    • 1 bunch fresh Watercress, roughly chopped
    • 2 to 4 fresh (depending on size), red-ripe tomatoes (use best quality tomatoes you can find), diced
    • 1 sweet white Onion (Maui or Ewa variety preferable), chopped finely

    Dressing:

    • 1/2 cup Wesson® vegetable oil
    • 1/4 cup Shoyu (your favorite brand)
    • 1 tsp. Mirin
    • 1 tsp. Sesame Oil

    Combine dressing ingredients thoroughly in mixing bowl or shaker bottle and store in refrigerator.

    In serving pan or dish, start first layer with a bed of the chopped watercress, then on that the cubed tofu, then the crumbled salmon, topping it all with the diced tomatoes and onions. Cover and store in refrigerator until ready to serve. Just before serving (about 15 minutes prior), pour dressing evenly over entire salad, serve to guests and enjoy!

    Diner CT notes this recipe is quite flexible, where you can experiment with various other veggies and slight modifications to the dressing, such as using Miso, or adjusting quantities to make it more or less sweet/salty, etc..

     


    Diner CT’s Tomato, Salmon, Watercress, Negi & Tofu Salad with a Shoyu-based Dressing

    Reply
    • August 28, 2015 at 4:12 pm
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      Thank you for the recipe!  It looks so gooooood.  Can’t wait to make it and devour.  And it looks healthy so I’ll be guilt-free, ha ha!

      Reply
  • August 25, 2015 at 12:05 pm
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    Pomai , who made the butterly meatballs?   Right on those balls!

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  • August 27, 2015 at 12:58 pm
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    As good as that all looks, what ever happened to potluck that was almost all homemade?

    Growing up in the Midwest ours were typically mostly homemade casseroles, salads, beenie-weenies, and the ever-present “ambrosia”. Sure there was always someone with no time who brought the bucket from KFC, but for the most part things were homemade.

    I hear stories from my other half of the great hawaiian potluck of his youth with tons of homemade food. Yours seem to be a smattering of homemade goodies and a lot of Zippies/Costco/carry-out. Is it a sign of the changing times?

    Reply

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