Name: Roy's Kalua Pork Quesadillas W/smoked Mozzarella, Avocado, A
Ingredients: 1 Salmon fillet; about 5 ounces; 3 tb Sea salt; 2 tb Thinly sliced scallions; 1 Maui onion; finely diced; 3 Roma tomatoes; peclcd, seeded and finely diced; 2 lb Pork shoulder or pork butt; 3 tb Sea salt or kosher salt; 8 Corn tortillas; 8 Ounecs smoked mozarella cheese; thinly sliced; L/2 cup Garlic Spinach; (See recipe, below); 2 Avocados; peeled, pitted, and thinly sliced

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Hawaiian		1	Servings

INGREDIENTS

1		Salmon fillet; about 5 ounces
3	tb	Sea salt
2	tb	Thinly sliced scallions
1		Maui onion; finely diced
3		Roma tomatoes; peclcd, seeded and finely diced
2	lb	Pork shoulder or pork butt
3	tb	Sea salt or kosher salt
8		Corn tortillas
8		Ounecs smoked mozarella cheese; thinly sliced
		L/2 cup Garlic Spinach; (See recipe, below)
2		Avocados; peeled, pitted, and thinly sliced

INSTRUCTIONS

LOMI LOMI SALMON
Complete title: ROY'S KALUA PORK QUESADILLAS WITH SMOKED MOZZARELLA,
AVOCADO, AND LOMI LOMI SALMON
The Hawaiian word kalua refers to the traditional method of cooking food in
a rock-lined underground oven called an imu. Kalua pig--a whole pig that
has been baked in an imu--is the highlight of any luau. We don't bave a
real imu at tbe restaurant (I call our wood buming pizza oven an imu
because it produces tbe same smoky effect as tbe pit technique), but I have
found tbat pork sboulder or pork butt can be cooked in a covered grill or
smoker with a result that tastes just like the real thing. In tbis recipe,
Hawaii meets tbe Southwest, by way of the Mediterranean.
Sprinkle the salmon f=EDllet with the sea salt, submerge in cold water, and
refrigerate for 4 to 12 hours (overnight works well). Drain off the water
and finely chop the salmon. At th=EDs point, the almon can be held in the
refrigerator for a day. Shortly before serving, combine the salmon with the
scallions, onion, and tomatoes and reserve in the refrigerator.
Prepare the grill. Coat the pork heavily with the salt, place in a heavy
all-metal pot or saucepan, and add enough water to come about one third of
the way up the sides (the meat should not be covered with water). Place the
pot on the grill, cover the grill, and slowly cook over low heat for about
3 hours. (Replenish the coals by adding dry fresh coals periodically.) The
meat should be pale in color, plump, and soft. (The meat can also be cooked
in a smoker.) Remove the pork and, when cool enough, shred the meat in long
strips. To prepare the quesadillas, place 4 tortillas on a work surface,
layer with the cheese, Garlic Spinach, avocado, and pork (about 1/2 cup
pork per
quesadilla), and top with another tortilla. Heat a cast iron or nonstick
skillet and cook the quesadillas over low heat for about 1 1/2 minutes on
each side, or until the cheese melts and everything is warmed through.
To serve, cut each quesadilla into quarters and arrange in the center of
each serving plate. Garnish with the Lomi Lomi Salmon.
Yield: Serves 4
http://www.foodtv.com/socal/recreg.htm
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998

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