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TUNA POKE BOWL

MARINADE
SAUCE
CRISPY RICE
BOWL

MARINADE

  • 3 ounces  Vidalia, cut into 1/4-inch dice
  • 1 scallion, thinly sliced
  • 4 teaspoons (20ml) soy sauce, more or less to taste
  • 2 teaspoons (10ml) toasted sesame oil, more or less to taste
  • 1 teaspoon (5ml) honey, more or less to taste
  • 2 1/4 tsp. fresh lime juice
  • 1 jalapeño chile, finely minced
  • 3/4 tsp. peeled and grated fresh ginger
  • 12 ounces (340g) raw sashimi-grade tuna, cut into 1/2-inch cube

Add all items in non reactive bowl. this step can be done a few days ahead of time and just add tuna 5 minutes prior to serving

SAUCE

  • 1/2 cup white miso paste
  • 1/4 cup plus 1 tablespoon water
  • 1/4 cup sugar
  • 3 tablespoons sake
  • 2 teaspoons low sodium  soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 clove garlic

Add all items in non reactive bowl. this step can be done a few hours ahead of time

CRISPY RICE

  • 3 cups short grain sushi rice
  • 3 1/3 cups water
  • 3/4 cup rice vinegar
  • 1/2 cup sugar
  • 3 teaspoons kosher salt

    Place rice in fine mesh strainer and rinse under cold running water, gently agitating with hands until liquid runs clear. Add rinsed rice and water to rice cooker and cook. Alternatively, place in a heavy-bottomed 2 quart saucepot with a tight-fitting lid. Bring to a boil over high heat, cover, turn heat to lowest setting, and cook for 15 minutes. Remove from heat and let stand 10 minutes until all liquid is absorbed and rice is tender.

    Meanwhile, combine vinegar, sugar, and salt in a small saucepan and cook over medium heat, stirring constantly, until sugar and salt are dissolved.

    Transfer rice to a 13-inch by 9-inch nonreactive casserole dish (like a pyrex) and spread gently into an even layer using a rice paddle. Aim a fan set to low directly at rice and keep it running during the rest of this step. Carefully sprinkle 3/4 of vinegar mixture over rice by drizzling it over the back of the rice paddle. Combine the rice and vinegar by gently folding it in with a cutting motion, being careful not to bruise or crush any rice grains. Taste rice and, if desired, add more of vinegar mixture. Continue fanning rice and folding until rice stops steaming and grains have achieved a slightly glossy texture that just sticks together when you squeeze them. Keep sushi rice at room temperature covered in a clean damp dish towel, or plastic wrap pressed directly against its surface.

    This step can be done days in advance

    DAY OF

    Heat the 3 tablespoons canola oil and sesame oil in a large nonstick sauté pan over medium-high heat. Carefully add the rice  to the hot oil. Cook until golden brown and toasty on one side, 3 to 4 minutes. Flip the rice and continue cooking until golden brown on the other side, another 1 to 2 minutes. Transfer the rice cakes to a plate and cover to keep warm.

 

BOWL

  • 2 Carrots thinly sliced in rounds diagonally
  • 1/2 Cut up the broccoli and cauliflower into bite-size florets
  • 1/2 Snow peas with stem ends cut off
  • 1/2 yellow, red, orange bell pepper diced finely
  • 2 avocados sliced thin
  • 1 cup of crispy cooked rice (either white or brown)
  • toasted sesame seeds (4 minutes in dry pan)
  • Persian cucumber diced finely
  • avocado sliced
  • 1 teaspoon (about 3g) TOASTED white or black sesame seeds, or a mix

PLATING

  • 2 tsp Kikkoman Sweet Soy Glaze
  • add rice tuna cucumber carrots brocolli cauliflower snow peas bell peppers 2 avocados sprinkle with toasted sesame seeds and miso sauce

 

Bacon-and-Egg Pizza

INGREDIENTS

  • 6 ounces thick-sliced bacon, cut crosswise into 1/3-inch lardons
  • 4 large eggs
  • 1 tablespoon heavy cream
  • Kosher salt
  • 2 tablespoons unsalted butter
  • All-purpose flour, for dusting
  • 1 pound pizza dough
  • 1/3 cup crème fraîche
  • 3 ounces Brie, thinly sliced (with rind, if desired)
  • 2 ounces fresh mozzarella, shredded
  • Snipped chives, for garnish
  • Set a pizza stone in the oven and preheat the oven to 500°. Spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp. Using a slotted spoon, transfer the bacon to paper towels to drain.
  • Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of salt. In a medium nonstick skillet, cook the eggs and 1 tablespoon of the butter over low heat, whisking frequently, until small curds form and the eggs are creamy, about 12 minutes. Remove the eggs from the heat. Stir in the remaining 1 tablespoon of butter and season with salt.
  • On a lightly floured work surface, stretch out the pizza dough to a 12-inch round and transr to a lightly floured pizza peel. Spread the crème fraîche evenly over the dough, leaving a 1-inch border all around. Top with the crispy bacon, Brie and mozzarella.

Tuna tartare

tartareIngredients:

  • 2 tsp. sesame seeds (optional)
  • 1 lb. sushi-grade ahi tuna fillet
  • 3/4 tsp. peeled and minced fresh ginger
  • 1 1/2 Tbs. soy sauce, preferably reduced sodium
  • 2 1/4 tsp. fresh lime juice
  • 1 jalapeño chile, finely minced
  • 1 1/2 Tbs. Asian sesame oil
  • 8 pieces fresh chives,
  • 1/2 yellow, red, orange bell pepper diced finely
  • persian cucumber diced finely
  • avocado cubed 1/2 inch
  • crusty bread sliced 4″X 2″ toasted
  • Directions:

    In a small, dry fry pan over medium heat, toast the sesame seeds, stirring often, until fragrant and beginning to brown, 2 to 5 minutes. Pour onto a small plate to cool.

    Using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into 1/4-inch cubes and place in a bowl. Add the ginger, soy sauce, lime juice, jalapeño and sesame oil and stir gently to combine.
    To serve, divide the avocado on top of toast.  Add the tuna to sauce and mix.  Place on top of  avocado and add sesame seeds on top, dividing evenly. Top with the chives and serve. Serves 4.

tuna tataki

  • ½ lb. sashimi grade yellowfin/ahi tuna (buy from FishforSushi.com)
  • 2 Tbsp. olive oil
Tataki Sauce
Garnish
  • ½ lemon

creamy chicken and leek stew for 6-8

  • 1 whole chicken cut up in 8 pieces
  • two chicken breasts cut in one inch pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoon olive oil
  • 6 tablespoons of butter
  • 250g rindless bacon chopped
  • 2 leeks, pale section only, washed, ends trimmed, cut into 2cm-thick slices
  • 800  button mushrooms, halved
  • 4 garlic cloves, crushed
  • 4 tablespoons plain flour
  • 5 cups chicken stock
  •  (2 cup) white wine
  • 6 sprigs fresh thyme
  • 125ml (1/2 cup) thickened cream

method

Preheat oven to 350. Heat a 3L (12-cup) capacity flameproof, ovenproof casserole dish over medium-high heat. Add olive oil and 2 tablespoon of butter, when melted add half the whole chicken and cook for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the dish between batches.

Heat oil and butter in the dish over medium-high heat. Add the bacon, leek, mushroom and garlic and cook, stirring, for 5 minutes or until golden brown. Add the flour and cook, stirring, for 1 minute or until well combined. Add the stock, wine and thyme, and bring to the boil

Return the chicken and chicken breast pieces  to the dish. Cover and bake in oven for 40m minutes

Use tongs to transfer the chicken to a plate. Add the cream and bring to the boil over medium-high heat. Cook for 5 minutes or until sauce thickens slightly.

 

pork carnita

INGREDIENTS

Servings: 4-6

3 ½ – 4 pound boneless pork butt/shoulder, cut into six equal pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon cumin
8 cloves garlic, crushed
1 medium onion, quartered
3 bay leaves
1 lime, juiced
1 large orange, juiced (save the spent halves)

Optional Toppings
Tortillas/taco shells
Rice
Black beans
Salsa
Guacamole
Sour cream
Cilantro
Cheese

PREPARATION

1. In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add it to the cooker as well. Mix together until the meat is well-coated.

2. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.

3. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.

4. Pour about 1 cup of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.

5. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!

6. Enjoy!

Jalapeno popper chicken

INGREDIENTS

● 4 boneless, skinless chicken breasts

● 2 jalapeños, ribs and seeds removed,

● 1/2 cup mexican cheese blend, grated

● 8 oz cream cheese room temperature

Preheat oven to 375º F and lightly grease a baking dish

● 1 large egg 1 ﴾8 oz.﴿

● 3/4 cup panko or seasoned breadcrumbs

● 2 teaspoons unsalted butter

● 1 teaspoon taco seasoning Kosher salt and freshly ground pepper, to taste

Preheat oven to 375º F

Lightly grease a baking dish with nonstick spray.

1 Melt butter in a medium pan over medium heat and sauté panko breadcrumbs, stirring continuously to avoid burning, until golden brown. 4‐5 minutes.

2 Remove from heat and place panko in a shallow bowl. Whisk in taco seasoning until incorporated.

3 In a large bowl, combine cream cheese, mexican cheese blend and minced jalapeño.

4 Using a sharp knife, cut chicken breasts horizontally until almost butterflied ﴾creating a pocket in the center﴿, then scoop 1/4 cup cream cheese jalapeño mixture into the center of each chicken breast.

5 If necessary, use a toothpick to keep filling in, then season both sides of chicken generously with salt and pepper.

6 Beat egg in a shallow bowl or dish and set next to the breadcrumbs. Dip each stuffed chicken breast in beaten egg, shake off excess, then press into taco‐seasoned panko, pressing firmly so it adheres.

7 Transfer coated chicken breast to greased baking sheet and continue with remaining chicken. Place baking sheet in oven and bake for 30 minutes, or until chicken is cooked through.