Tag Archive for 'Appetizer'

Tuna Poke (pronounced poke-ay)

Published
by
marc
on April 27, 2008
in Appetizer, Asian, Japanese, Salad, Seafood and Side
. 15 Comments

So here’s a recipe that draws its heritage from the the tropical islands of Hawaii. It’s been decades since my last visit and I wasn’t even introduced to Hawaiian cuisine till I lived in San Jose, but I’ve become quite a fan of the regional food that quite possibly started the “asian fusion” movement.

For those of you that are from other parts of the world, Hawaii is a blend of people from just about everywhere, including such disparate groups as the Native Americans, Japanese, Germans, and the native Hawaiian population. It then stands to reason that the food reflects a melding of the different ancestries combined with the abundant bounties of the rain forests and surrounding sea.

This dish is my take on on this island classic, combining the asian flavors with some local springtime ramps. The sweet soy sauce, nutty sesame oil and sweet garlicy ramps work harmoniously with the satiny tuna to create something refreshing, exotic and comforting all at the same time.

Best of all, there’s not much work involved beyond a bit of chopping and stirring, perfect for a hot summer’s day. Because shape doesn’t really matter I usually go for the cheaper “kiriotoshi” cuts of the tuna, These are the bits that get cut off when the store shapes the tuna into perfect blocks to sell as sashimi.

Continue for full recipe

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Kasha corn fritters (vegan)

Published
by
marc
on April 19, 2008
in Appetizer, Vegan and vegetarian
. 10 Comments

Being a meat eater these days seems a bit like being a smoker 20 years ago (still socially accepted, but something that meat eaters are starting to feel guilty about). I know I’ve been posting a lot of meat dishes lately, so consider this recipe this week’s mia culpa (something I’m sure I’ll be doing with some frequency).

These shallow fried fritter’s are crispy on the outside and soft and spicy on the inside with little bursts of sweet crispy corn. Because there is no flour or egg to bind it all together it’s very delicate, but what it lacks in cohesiveness it makes up in a wonderful soft crumbly texture on the inside. I suppose this may also qualify as gluten-free, though I’m no expert.

If you can get your hands on fresh curry leaves, they add a wonderful fresh aroma that’s a bit hard to describe. I got a bag from a co-worker who picked them up at a spice market here in Manhattan. They shouldn’t be confused with “curry powder” as they are not related. Curry powder, as it turns out, is a British blend of spices created to approximate the taste of “Indian food”… who knew?

2 C cooked kasha (make it with a little extra water)
1/2 C fresh corn (or well drained canned/frozen corn)
6-8 small fresh curry leaves cut into a chiffonade (optional)
1 serrano or jalepeno pepper seeded and minced
1/4 C minced onion
2 tsp Garam Masala
1/2 tsp kosher salt
fresh ground black pepper

oil for frying

When cooking the kasha, make sure you add some extra water (how much will depend on the type of kasha you’re making). The idea is to get it to a soft state where it turns into a paste as you stir it. I know, this sound unappealing but it’s essential to get the ingredients to bind into patties and the frying will fix the texture. If it’s not pasty enough, try adding a bit more water and cooking for a little longer.

Mix all the ingredients together until it forms a rough paste.

Heat a pan over medium heat adding a thin layer of oil that’s thick enough to cover the bottom of the pan. When the oil is hot, form a ball of kasha mixture between your palms then squish it flat making sure all the edges are sticking together.

Gently place this in the hot oil. Be very careful as the corn will have a tendency to pop, splattering hot oil everywhere (if you have a spatter shield, it might be a good idea to use it). Repeat with the rest of the kasha until the pan is full. Wait until you see the sides of the fritters turn golden brown, then using 2 spatula’s (1 on top, 1 on the bottom), flip the fritters over cooking until the second side is well browned. You mean need to clean up the floaties in the oil between batches so they don’t burn.

Remove to a plate lined with several layers of paper towels and allow to drain. Serve immediately. I served them with some Thai sweet chili sauce and a mint yogurt sauce (1/4 C plain yogurt, 1 Tbs minced mint)

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Sunchoke and hamachi carpaccio

Published
by
marc
on April 10, 2008
in Appetizer, Japanese, Salad and Seafood
. 8 Comments

Inspiration can show up when you least expect it. This dish was actually inspired by a Coconut Pana Cotta of all things. What does a creamy Italian desert have in common with a savory sashimi appetizer you ask? Aside from looking incredibly tasty, pana cotta’s are typically creamy dishes that use a tart sauce to offset the fat. In this case, Helen used Yuzu, a Japanese citrus fruit with mandarins to cut through the creaminess of the coconut milk and cream.

I suppose I am genetically programed to love Yuzu, yet I’m perpetually surprised at how a mere whiff of its citrusy floral aroma can put a huge smile on my face. I could go on espousing its virtues, but that’s an ode for another post.

This dish layers thin slices of crisp sunchoke with thin slices of hamachi(yellowtail) sashimi. It’s topped with a drizzle of olive oil and yuzu with a sprinkling of cherrywood smoked sea salt. The creamy smooth hamachi plays very nicely with the crisp sunchoke and tart Yuzu. If you can get your hands on smoked salt, it adds a wonderful meaty depth that infuses both character and body to the flavors in this dish.

While the ingredients on the list might seem intimidating to source, there’s not many of them. The key is to use fresh, high quality ingredients, then to nail the presentation. You could substitute Meyer Lemon or Lime for the Yuzu and tuna for the yellow tail if you had to. Just make sure the ingredients you’re using are of the best quality.

    

2-3 young sunchokes peeled
1/4 lbs sashimi grade hamachi
good quality olive oil
yuzu juice (fresh if possible, but bottled works as well)
smoked sea salt

shiso and tobiko for garnish(optional)

Using a mandoline slice the sunchokes into a bowl of ice water. This removes any extra starch and makes the sunchokes even more crisp. When they’re nice and cold, thoroughly dry each slice using paper towels.

Make sure your hands are cold and dry (put them in some ice water). Using a very sharp knife (use a sashimi knife if you have one), slice the hamachi using the weight of the knife in a single smooth stroke towards you (start cutting at the back of the knife and end at the tip).

Arrange them on a cold plate how you like and drizzle some yuzu, then some olive oil on top. Finish with a sprinkling of sea salt and serve immediately.

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Grapefruit Guacamole

Published
by
marc
on February 20, 2008
in Appetizer, Mexican and Party
. 1 Comment

Grapefruit Guacamole

I’m a big fan of simple citrusy guac and grapefruit goes especially well with avocados. The tart sweetness along with the slight bitter edge offset the creamy smoothness of the avocados well. Pickling the onions first keep them from overpowering the citrus and the cilantro adds a freshness that rounds out the guac nicely.

1/4 small red onion thinly sliced (about 1 1/2 Tbs.)
1/2 tsp. salt
Juice of 1-2 segments of grapefruit

5 segments of grapefruit peeled
1 ripe avocado roughly chopped
1 Tbs. minced cilantro
Juice of half a lime

Combine the first 3 ingredients ahead of time and let the onions “pickle” for at least 10 minutes. Squeeze out the juice with your hands before using.

Crumble the grapefruit up into pieces with your fingers, add the avocados, pickled onions, cilantro and lime juice and stir to combine (the avocado’s should still be chunky). Salt to taste and serve with chips or on top of a grilled white meat fish like Halibut.

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