In the preceding recipe for Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre I pointed out the three appetizers on the appetizer plate: 1) Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre, 2) Minute Poke, and 3) Ahi Poke Stack. This recipe is for the Minute Poke. I call it Deconstructed Poke. Continue reading Minute Poke
“Pretty food.” That’s what I call it when you’re reading a food magazine or a cookbook and you see the recipes with the gorgeous photos taken by “food stylists.” It looks so good you simply have to make it. When you do, even with professional training and years of practice, it never looks anywhere near as good as the magazine or cookbook photo. In some instances it doesn’t taste as good as it looks. This recipe does not fail. The food looks stunning and the flavor is unbelievably delectable, unless, of course, you don’t like raw tuna. If that’s the case, then this recipe aint for you.
This is another one of Alan Wong’s recipes found in The Blue Tomato. It really is a nice cookbook full of pretty food. While I never get the food to look quite as good as the photos, I generally can get them pretty close. The details can be somewhat complex but the plating is fairly simple.
The photo above depicts the appetizer course we had for dinner recently when a friend of ours (Baby Lady’s favorite Jim) came to town. It’s always a pleasure to see him and we love to cook for him when he’s in town. On the left is the Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre (this recipe). In the middle is a Minute Poke. and on the right is an Ahi Poke Stack. I will post the recipes for all of these dishes separately with appropriate hyperlinks but will start with the one bite (you will wish you had more) Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre. Continue reading Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre
Inasmuch as Baby Lady wanted me to post the Smoked Salmon Pizza recipe, I thought it also best to post this recipe on how to make Gravlax. We put our spin on it by adding jalapeños which, obviously, are not included in traditional gravlax. 🙂 It’s pretty tasty and we hope you like it. Continue reading Jalapeño Gravlax
Baby Lady has been asking me what is the rhyme or reason as to why I post the recipes I post. Of course, there is none. I post what I feel like posting but she wanted me to post another Jacque Pepin recipe she loves. It’s a recipe for Smoked Salmon (aka Gravlax) Pizza. This is a wonderful appetizer that your guests will absolutely love. Even better, it’s simple, simple, simple. It would even make a nice light lunch. We have served this to many of our guests and have shared the recipe with several of our friends. All the responses are very positive.
Baby Lady & I don’t eat a lot of red meat, primarily for diet and health reasons. Generally, we eat veggies, seafood and some chicken. When the children come home or when we entertain friends we will prepare beef, pork, lamb, etc. Because we restrict our diet and hate to eat the same thing frequently we are always looking for and trying different meals. The other day when shopping at the market we found some beautiful sole filets. We love the flakiness of sole and it’s mild flavor. Coupled with lemon and capers it is a wonderful entree. This is what we fixed. It’s a beautiful and delicate meal. The sole is flaky, moist and full of flavor. Try it. Continue reading Filet of Sole Roulade Lightly Stuffed with Breadcrumbs
This is one of those dishes that come from having a delicious leftover ingredient with which you have no use and don’t want to waste it. It came about from the Lobster poached in coconut butter I made for dinner one night. The lobster was silky smooth and tender from having poached for 50 minutes leaving behind a glorious lobster infused coconut butter. There was no way I was throwing it away. I love leftovers like this. Continue reading Pasta with Lobster Infused Coconut Butter & Crab
Baby Lady and I love Hawaii. Her sister lives in Honolulu so we try to go over there whenever we can. The food, especially the seafood, is remarkable. We always go to my favorite local fish monger, Tamashiro Fish Market, buy some of their poke and some other fresh fish for fixin later. I keep threatening to rent an apartment over the store. My sister-in-law and her friend Ann know we like to cook and we try to cook for them when we are there. After our last visit, they sent us an autographed book, The Blue Tomato by Alan Wong with Arnold Hiura. This recipe comes from The Blue Tomato. It is an absolutely wonderful dish, although (as you will see) a little complex to make. The lobster is silky smooth, juicy and tender like you won’t believe with a beautiful coconut, lime flavor. If you want something challenging but well worth the effort, give this a try. If you do, make sure you save the remaining poaching broth as it makes an unbelievable pasta dish which I will posting next. Oh, I also forgot to tell you this dish and the pasta dish following, especially the pasta dish, is a heart attack waiting to happen,…but it is sooo good! Continue reading Coconut Butter-Poached Lobster Tail with Galangal and Lime
REMCooks 