a fusion of traditional Hawaiian Poke and Mexican nachos
For the Poke
2 C ahi (yellowfin tuna, sashimi grade) diced as small as you can
¼ C sweet red onion, minced
¼ C scallions, green parts only sliced thin
½ C soy sauce
1 T sesame oil – I used hot chili sesame oil I found at the Chinese market
½ tsp red pepper flakes
Salt and pepper to taste
Season Ahi with Hawaiian or other good finishing salt. Add all ingredients, mix well then chill for 3 hours tossing occasionally.
For the Cheese Mixture
4 C finely crumbled good quality Queso Fresco cheese
1 cob of corn – husk on but “de-silked”
2 medium red peppers
1 or 2 Jalapeno peppers (Use 2 if you’re using those wimpy jalapenos you get at most grocery stores. Use one if you’re using the real deal you get at the local farmer’s market). Remember there is some heat in the Poke as well.
High quality nacho chips (I used some made fresh by Don Antonio’s at the downtown market)
Peel back but don’t remove the husk on the corn and remove the silk. “Re-wrap” the cob in the husk and soak in cold water for up to an hour.
Prepare your BBQ with a healthy handful of soaked mesquite in a foil pouch. Once it is smoking, roast the red peppers, the jalapeno and the corn. Remove the red pepper and the jalapeno when they are charred and put in a paper bag to cool. Continue cooking the corn in its husk until the husk is blackened and you can see some of the corn kernels starting to turn brown. Remove the corn and let cool in the husk.
When cooled, take the peppers out of the bag and remove the blackened skin; slice open; de-vein and de-seed. Finely chop the roasted red and jalapeno peppers and add to the Queso Fresco. Husk the corn and slice off the kernels. Add the corn to the Queso Fresco and pepper mixture and stir well.
I served this dish as an appetizer so I arranged four large nacho chips on a smallish rectangular plate with the concave surface facing up and serving as a dish for the cheese mixture. Scoop a couple of tablespoons of the chees mixture into each nacho chip. Arrange the plates on a cookie sheet and place under a medium hot broiler. Be careful not to let the chips burn. You may have to fiddle with temperature a bit to get this right. The Queso Fresco will not melt but it will begin to turn brown.
When the nacho chips and mixture have a nice brown surface remove from the broiler. Top each nacho chip with a scoop of Poke and serve immediately.
Goes great with chilled Perseco
250 grams of fresh sushi-grade tuna, minced
2 tsp minced red chilies
2 T minced chives
1 tsp salt
½ tsp fresh ground black pepper
2 tsp sesame oil
½ T grated fresh ginger
4 T of mixed black and white sesame seeds
Oil for deep-frying
1. Combine minced tuna with the chili, chives, salt, pepper, sesame oil and ginger in a bowl. Mix well.
2. Place the sesame seeds on a plate. Wet your hands, scoop 1 tablespoon of the tuna mixture and roll into a ball. Roll the tuna ball in the sesame seeds until well coated on all sides. Repeat until tuna is used up.
3. Deep fry the tuna balls over high heat for 1 minute, turning constantly. Serve immediately with the toothpicks.
From: Asian Tapas – small bites, big flavors (Christophe Megel and Anton Kilayko)
6 C boiling water
6 T white Miso
4 Thai red chilies, seeded and chopped fine
2 T of chopped, fresh ginger
2 T soya sauce
2 T Mirin
2 tsp white sugar (optional, white Miso is a little sweet)
Soba noodles or any kind of rice noodle
4 green onions, chopped into ½ inch pieces (mostly the white parts – don’t use the very end of the green part.
2 C fresh baby spinach, roughly chopped
1 C cilantro, roughly chopped
½ to 1kilo shrimp, peeled and deveined, tail-on
Boil water and add Miso. When dissolved, add next five ingredients and simmer for 5 minutes. Add shrimp, spinach and chopped green onion. Cook until shrimps are pink.
Cook noodles in separate pot (they cook really fast).
Put noodles in bottom of bowls. Ladle over the soup. Garnish with Cilantro
ps. this off the cuff soup by Doug was phenomenal!! -Paul
(from “Coconut & Lime: by Rachel Rappaport)
Small round tomatoes ( 1 lb or however many people you are serving)
1 lb cooked shrimp (I used northern)
1 dill pickle, minced
¼ C finely minced celery
2 T finely minced onion
2 T mayonnaise
2 T chopped parsley
1 T Old Bay seasoning
juice & zest of 1 lemon
Mix everything together and stuff into hollowed out tomatoes.
¼ C rice vinegar
2 T soya sauce
3 large cloves garlic, minced
1 T minced fresh ginger
1 T sugar
1 T minced Serrano pepper
1/3 C olive oil
2 T Sesame oil
6 drops Tabasco
2 and 1/2 pounds Halibut cut into kabob size cubes
48 small shitake or cremini mushroom caps
½ half medium onion, peeled and cut into ¼”squares
Combine vinegar, soya, ginger, garlic, sugar and Serrano.
Whisk in olive oil, sesame oil and Tabasco.
Add fish and mushrooms, marinate for 1 hour. Alternate on skewers, onion, fish and mushrooms. Sprinkle with salt and pepper, grill medium high for 3-4 minutes per side.
1 T peanut oil (I used sesame instead)
1/4 C panang curry paste
1 14 ounce can coconut milk
1 lime (juice)
1 T fish sauce
1 tsp brown sugar
1 pound shrimp (peeled and deviened)
1 red pepper (sliced)
1 handful peas)
1 handful cilantro
1 birds eye chili (thinly sliced) -optional
1 handful peanuts (roasted and chopped)
1. Heat the oil in a sauce pan.
2. Add the panang curry paste and saute until fragrant, about a minute.
3. Add the coconut milk, lime juice, fish sauce and sugar and simmer for 15-20 minutes to thicken.
4. Add the shrimp and red pepper and simmer until the shrimp is cooked, about 5 minutes.
5. Serve garnished with peas, cilantro, chilies and peanuts.
(I found this recipe at http://closetcooking.blogspot.com/2008/01/penang-kung-prawn-penang-curry.html and made no real changes; when something turns out so well why bother.) Did not use the chili garnish since it was already fairly hot. -Paul
2 ripe avocados, peeled, pitted & coarsely chopped
3 T red onion, chopped
Juice of 2 limes
2 T canola oil
¼ C chopped cilantro
kosher salt & ground pepper to taste
20 blue tortilla corn chips
Combine avocados, onion, lime juice, oil, cilantro, salt & pepper in a food processor until smooth. Spread about 1 tablespoon puree on tortilla chip, top with a flash-fried scallop and top each scallop with the jalapeno pesto.
1 ½ C cilantro
6 jalapenos, grilled, peeled & chopped
1 clove garlic, chopped
2 T pine nuts
salt & pepper
½ C extra-virgin olive oil.
Process al but the oil and then add gradually until emulsified.
From Bobby Flay’s Grill It, PotterPublishing, 2008.