MISO SESAME TUNA BUDDHA BOWLS (SIMILAR TO JACK ASTOR’S BIG BOWL)

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For 2

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
  • 1/2 teaspoon sesame oil
  • 1 clove of garlic

Bowl filling

  • 2 Carrots thinly sliced in rounds
  • 1/2 Cut up the broccoli into bite-size florets
  • 1/2 Snow peas with stem ends cut off
  • 1/4 cup red peppers cut into small inch thin strips
  • 2 avocados sliced thin
  • 1 cup of cooked rice (either white or brown)
  • 1/2 cup of quinoa (cooked in 1 cup of chicken broth for 15 minutes)
  • toasted sesame seeds (4 minutes in dry pan)

In small bowl, whisk together the miso, water, sugar, sake, soy sauce, and salt. While whisking constantly, gradually add the sesame oil until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

The carrots, broccoli, snow peas and red peppers can be “steamed” in the microwave for 1-2 minutes per vegetable in a microwave safe container with 1 tablespoon of water covered with plastic wrap.  i did the cooking individually based on the vegetables.

Either Raw or Sesame seared Tuna (if Sesame Seed seared then coat tuna with sesame seed oil and then push into sesame seeds into tuna before searing in peanut oil or canola oil) or simply slice the raw tuna to your preference

Assembly

Place rice, vegetables and quinoa at the bottom of the bowl.  Add vegetables around the bowl.. add fish (either raw or cooked) on top with of the whole with the sauce as topping. I’m still working on the sweet brushed on glaze that was on the Jack Astors bowl.  But I will try again!

 

 

 

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

Sesame Seared Ahi Tuna with Ginger Soy Sauce

  • 2 ahi tuna steaks (~6oz per person)
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 TB ginger paste (or shaved ginger)
  • 1 TB minced garlic
  • 1 tsp wasabi OR 1 tsp horseradish and 1/2 tsp crushed mustard seeds
  • 2 tsp sugar
  • 2 green onions, sliced, plus more for garnish (optional)
  • 1 TB sesame seeds
  • 1 TB olive oil
  • 1/4 cup lemon juice (juice of 1 lemon)

Instructions

  1. Blend vinegar, soy sauce, ginger, garlic, wasabi (or horseradish and mustard seeds), sugar, and green onion. Taste sauce, adjust seasoning if necessary (adding more soy, sugar, ginger etc if prefered). Marinate tuna steaks in blended sauce for about 10 minutes. Sprinkle sesame seeds on top of tuna at end of marinade.
  2. Heat oil in a heavy bottom pan (like a cast iron pan) on high, until oil is very hot. Reserving marinade for later, sear tuna for 15-30 seconds per side, then remove from pan. Reduce heat to medium and allow pan to cool slightly. Add marinade to pan with lemon juice, and stir with a wooden spoon. If sauce is too thick for your liking, add more lemon juice. Remove sauce from heat.
  3. Slice tuna in thin long strips. If desired, leave about 1/2″ at one end of the tuna steak uncut, and serve fanned on a plate with ginger soy pan sauce and extra green onion to garnish.

    i served with spring mix lettuce, avocado wafu Japanese dressing mixed with wasabi paste.  also with shoestring fries

     

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.