If you've got to be editor of “Surfer” magazine, you’re going to get hungry after hitting the waves. As long as you’re enjoying the amazing waterside views in Morocco, Peru, Indonesia, Tahiti, etc., you may as well pick up some cooking tips.

                             Thank you, Jim Kempton, for taking us places some of us will never get to go. If we do go, we probably won’t be out in the surf, like you. But I’d sure join you fireside and tableside for one of your dinners. His new Prospect Park Books release is “First we Surf, Then we Eat.”

                             Everybody’s got priorities. Don’t worry, photos of rocky beaches, sandy shores, rainbows, cactus and glorious spreads of food don’t leave out coverage of the two surf sites we may be most familiar with: California and Hawaii.

                             I saw an announcement for this book regarding Ono Poke Bowl around the time Hawaiian Poke Bowl opened in Port Arthur. This Hawaiian treat has become a mainland trend, Kempton writes, and reports it’s pronounced “poh-kay.” The recipe here includes a pound of sashimi-grade tuna, avocado, ginger and pepper.

                             After that, I’d love to try a Porterhouse Steak with Herbed Butter and Portuguese Chimichurri. Dona Victoria’s Kahlua Kahlua Coconut Flan is from Margarita’s Village in Mexico as is Avocados Stuffed with Jumbo Shrimp. This fall, try Santo Domingo Sweet Potatoes with Pineapple Rum Balsamic Glaze. This book will take you away and it also may take some surfers back in time.

                             Kempton is keeping the flavors and action coming. The section titled Makka Beach, Jamaica, offers Jerk Chicken Salad with a dressing designed to impress. Here’s that recipe:

                             Agave Lime Dressing

                             One half cup sesame oil

                             One fourth cup agave nectar

                             One fourth cup apple cider vinegar

                             2 tablespoons finely diced onion        

                             2 tablespoons lime juice

                             1 tablespoon Myer’s dark Jamaican rum

                             Pinch of sea salt, plus more to taste

                             Place all of the ingredients into a food processor or blender and blend until smooth. Taste and add more salt if needed. Store in a lidded jar in the refrigerator until needed.

                             Darragh Doiron is a Port Arthur foodie who has never been surfing, but she is willing to watch you do it. Reach her at darraghcastillo@icloud.com