BEV’S “SASHIMI NAPOLEON”
3/4 pound sashimi grade tuna
1 bunch radish sprouts
8 shiso leaves
1/4 pound smoked salmon, thinly sliced
1/2 cup sliced pickled ginger, for garnish
2 tablespoon good quality mayonnaise
1 teaspoon Vietnamese garlic-chile sauce
2 tablespoon chopped green onion, white and green parts
2 teaspoons tobiko (flying fish roe)
1 tablespoon chopped cilantro
18 (3 inch square) wonton skins
SESAME PAN SEARED AHI SASHIMI SALAD:
Baby Field Greens
Kula Tomatoes, sliced
Shiitake Mushrooms, slice and saute in sesame oil
Cucumber, sliced,Carrots, curls or jullienne
Fresh Beets, curls or jullienne
Garnish:Enoki mushrooms, Scallions
Wasabi ball, soy sauce, pickled ginger
ASIAN AIOLI DRESSING:
1 Whole Egg, 1/4 cup Hoisin Sauce
1 T minced Garlic,1 tsp minced Ginger
Juice of 1 Lemon, 1/4 cup Ketchup
1 tsp Sambal Paste, 1/4 cup Rice Wine...
HAWAIIAN CATCH with SUN-DRIED TOMATO HERB SALAD:
Recipe for Relish:
Marinated Sundried Tomatoes in Extra virgin olive oil and Balsamic vinegar. Capers/Ginger minced, Garlic minced, Shallots minced, Cilantro chopped. Mix all & reserve. Heat slightly in pan when ready to serve.
Leaves of Parsley, Tarragon, Chive, Basil, Chervil, Frisse & Celery Hearts. Mix and season with salt and pepper.
Vinaigrette for the plate to season fish and herb...
GRANDMA’S HOT APPLE PIE
1 medium green apple, peeled, cored and cut into wedges
1 tsp lemon juice (fresh-squeezed is always best)
1 oz granulated sugar
1/4 tsp cinnamon
3/4 oz unsalted butter, softened
7-inch diameter round of puff pastry, rolled out to 1/8” thick
Preheat the oven to 375°.
Toss the apple with the lemon juice. Combine the sugar and cinnamon. Sprinkle half the mixture on the apple and toss gently...
RECIPE: Dipping Sauce:
1/2 cup pineapple apricot preserves
2 tablespoons lilikoi puree
2 tablespoon white balsamic vinegar
1 tablespoon finely chopped mint
1 teaspoon sambal
1 teaspoon olive oil
2 teaspoons toasted sesame oil
1/2 cup finely chopped onion
1/2 cup peeled and finely chopped carrot
1 tablespoon peeled and finely chopped fresh ginger
1 teaspoon finely chopped garlic
2 tablespoons sesame seeds, toasted
2 tablespoons hoisin sauce
2 oz. Bacardi Rock Coconut
1 oz. Homemade hibiscus flower syrup
1 oz. lime juice
1 sprig of fresh mint
1 to 2 oz. Club Soda (Combined)
Glass: Collins glass
1. In a mixing glass, muddle fresh mint, add Bacardi rum, hibiscus syrup, fresh lime juice and ice.
2. Shake and serve over the rocks.
3. Top with club soda.
4. Garnish with a sprig of fresh mint and fresh hibiscus flower and hibiscus flower...