Seared Ahi with Asian Slaw

Tender succulent ahi spiced and barely seared topped with a little wasabi mustard. I serve it on a bed of Asian slaw. Cool, crisp and delicious, it compliments the ahi perfectly. It’s a little bit of heaven on a plate. This makes a beautiful presentation for any occasion and will impress your guests. In addition, I’ll show you how to serve it as finger food for your next party.

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

• Olive oil
• 1 TB chopped fresh ginger
• 1 clove of garlic, chopped fine
• 2 TB seasoned rice wine vinegar
• 2TB sesame oil
• 2 cups shredded cabbage
• 2 carrots, peeled and julienned
• 1/2 red bell pepper cut into match stick size strips
• 1/4 - 1/2 cup of chopped fresh cilantro, depending on your taste
• 2 green onions, thinly sliced
• 2 TB minced red onion
• 1/2 jalapeno finely chopped
• Cajun seasoning or cayenne pepper
• 1/4 cup sesame seeds
• 1 piece of sushi grade ahi
• Wasabi mustard
• Sriracha sauce (optional)

Begin by making the dressing. In a hot pan, add a little olive oil. To that, add 1 TB of chopped fresh ginger and 1 clove of garlic chopped. Lightly sauté it just to bring out the aromatics. We don’t want to brown it. After about a minute, remove it from the heat and let it cool. After the ginger garlic mixture has cooled, place it in a small jar or shaker container. To that add 2 TB of seasoned rice wine vinegar and 2 TB of sesame oil. Shake the dressing to blend.

In a medium size bowl, combine the cabbage, carrots, bell pepper, cilantro, green onions, red onions and the jalapeno. Toss it with the dressing and set it aside.

Toast the sesame seeds in a hot pan until they're golden brown. Season your ahi with the Cajun seasoning making it as mild or as spicy as you like. Press the seasoned ahi into the sesame seeds forming a nice crust on both sides.

 Heat about 1/4 inch of vegetable in a hot pan until it's almost smoking. Carefully place the ahi in the pan and sear it for 20-30 seconds on each side. Remember, we are just searing the ahi, we are not cooking it.

To plate this dish, cut the ahi into small slices and arrange it on top of some of the Asian slaw. To spice it up a bit, top it with some wasabi mustard and a little
Sriracha sauce.

Enjoy!

I welcome your comments. Click here to add your thoughts.

 

Stuffed Poblano Peppers

Fire roasted poblano peppers filled with a spicy chicken and rice mixture topped with melted pepper jack cheese and a cool dollop of sour cream. Using Sriracha sauce you can spice these up as much or as little as you want. Come and enjoy a south of the border treat!

For this recipe, you will need the following:

• 4 poblano peppers
• 1 cup rice
• 1 cup water
• 1 ½ cup tomato sauce, divided
• 1 tsp cumin
• 1 tsp oregano
• ½ red onion, diced
• ½ green bell pepper diced
• 2 cups cooked chicken, diced
• 1 lime
• ½ cup water
• 1 cup shredded pepper jack cheese
• ½ cup chopped cilantro
• Sriracha to taste
• 4 slices pepper jack cheese
• Sour Cream

Place the peppers on a baking sheet under a broiler (these can also be done on a BBQ). Char them on all sides. Close them up in a paper bag for 10 minutes. This will steam the peppers. Peel the peppers and set them aside. Do not rinse them under running water. That will remove the smoky charred flavor.

Place the rice, water, 1 cup of tomato sauce, cumin and oregano in a saucepan. Heat to boiling. Reduce the heat to low and cover. Cook until all of the liquid is absorbed and the rice is tender, about 20 minutes. Fluff with a fork.

In a large frying pan, sauté the onion, bell pepper and chicken until the onions are tender.

Add the juice of the lime. Stir in the cooked rice, shredded cheese, water, cilantro and Sriracha to taste. Use more Sriracha if you like it spicy! Allow the mixture to simmer for about 10 minutes.

Make an incision in each pepper running lengthwise. Spoon the rice mixture into each pepper, making them plump. Top each pepper with a slice of pepper jack cheese. Place them under a broiler until the cheese it melted. Top with a dollop of sour cream.

Enjoy!

I welcome your comments. Click here to add your thoughts.