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Togarashi Seared Ahi Tuna with Yuzu Relish
Yuzu Relish:
¼ cup yuzu juice
¼ cup Ponzu
1 tsp. garlic, finely diced
1 tbsp. ginger, finely diced
1 tbsp. jalapeno, finely diced
¼ cup cucumber, finely diced
¼ cup red onion, finely diced
¼ cup mango, finely diced
2 tbsp. cilantro, finely chopped
Freshly ground black pepper
Combine all of the ingredients in a non-reactive bowl and season with freshly ground black pepper. Reserve for service.
Tuna:
1 oz. olive oil
3 6-oz. portions Ahi Tuna (sushi grade), rectangular pieces that are about 4” long by 2” square
Sea salt & freshly ground black pepper
1 tbsp. togarashi spice
¼ oz. micro basil
Heat a large sauté pan over medium-high heat. Season the tuna with sea salt and freshly ground black pepper. Sprinkle all sides of the tuna with the togarashi spice. Add the olive oil to the pan and sear the tuna for 30 seconds on each side. Remove for the pan and slice in half horizontally.
Divide the yuzu relish between 6 rectangle plates. Arrange a slice of the tuna on top of the relish with the seared side down. Sprinkle the micro basil over the plate and serve.
Serves 6 appetizer portions |
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 Local Heirloom Tomato, Watermelon & Gulf Shrimp Salad
As seen on Channel 8 - September 6, 2008
• ¼ seedless watermelon, rind removed
• 4-5 heirloom tomatoes, cored (preferably different varieties and colors)
• 1 lb. Poached shrimp, recipe follows
• 2 oz. Lemon infused extra virgin olive oil
• ½ oz. Micro basil
• Maldon sea salt
• Freshly ground black pepper
Cut the watermelon into 6 rectangles, 5” x 2” x ¼”. Cut the tomatoes into wedges. Season the watermelon and tomato wedges with the sea salt and freshly ground black pepper.
Place the watermelon in the center of individual plates. Arrange the tomato wedges and shrimp in an attractive manner on top of the watermelon. Drizzle the plates with the lemon infused olive oil. Garnish with the micro basil and serve.
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Poached Shrimp
• 1 carrot, roughly chopped
• 1 yellow onion, roughly chopped
• 2 celery branch, roughly chopped
• 1 fennel bulb, roughly chopped
• 2 garlic clove, chopped
• 1 bay leaf
• 1 fresh thyme sprig
• 1 lemon, quartered
• 1 orange, quartered
• 6 black peppercorns
• 1 cup white wine
• 2 qts. Filtered water
• 1 lb. 16-20 Shrimp, peeled & deveined
In a large pot, bring the first 12 ingredients to a simmer and simmer for 5 minutes. Add the shrimp and simmer for 1 minute. Remove the pot from the heat and let the shrimp cool in the liquid.
Serves 6 people |
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Poblano Soup
Ingredients:
• 8 poblano peppers (divided use)
• 1 serrano chile
• 1 1/2 tablespoons clarified butter
• 1 medium yellow onion, diced
• 1 carrot, diced
• 2 1/2 tablespoons all-purpose flour
• 5 cups strong chicken stock
• 2 medium baking potatoes, peeled and diced
• 2 cups heavy cream
• 1 tablespoons salt, or to taste
• 2 blue corn tortillas, julienne and fried crisp
• 2 red chile corn tortillas, julienne and fried crisp
• 8 slices Monterey jack cheese
Char one poblano chile over an open flame, then peel, seed and dice reserve.
Remove the seeds and stems from the remaining poblanos and the serrano pepper. Wear plastic gloves to avoid irritating your skin and do not touch your eyes while working with the peppers.
Place the butter, onion and carrots in a soup pot and sauté slowly for 5 minuets. Add flour and continue to cook and stir for another 4 to 5 minuets. Whisk in the chicken stock, then add potatoes and raw serrano and poblanos. Simmer for 25 to 30 minutes.
Remove soup from heat and puree in a blender and then strain the mixture back into the soup pot, using a fine-meshed strainer. (Soup may be made ahead to this point.)
Shortly before you are ready to serve. Preheat a broiler or 400-degree oven.
Add the cream and cilantro to the poblano puree. Season with salt to taste and reheat.
Ladle soup into fireproof bowls. Top each soup with some of the tortilla chips and a slice of cheese. Finish with the roasted, diced poblano and place under the broiler (or into the oven) until the cheese is melted. Serve immediately.
Makes 8-6-ounce serving |
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