• Ahi Tuna Tartar Wonton Taco’s with Wasabi Caviar and Sakimole
• Cheesecake Beignets
• Egg Drop Soup
• Grapefruit Marmalade Glazed Dayboat Pompano Fresh Hearts of Palm and Wilted Spinach
• Vietnamese rolls

 

Ahi Tuna Tartar Wonton Taco’s with Wasabi Caviar and Sakimole

Yield: 4 servings

1 pound sashimi grade Ahi tuna, finely diced
1/4 teaspoon sesame seeds, toasted lightly
1/2 teaspoon fresh chopped ginger
1/8 cup soy sauce
1/8 cup sesame oil
1/4 teaspoon black sesame seeds
32 wonton wrappers
Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. Chill before using.

Sakimole
Yield: about 2 cups

2 ripe avocados, peeled and pitted
3 tablespoons peeled, seeded and small diced tomatoes
1 small jalapeno, seeded and minced
2 tablespoons finely chopped onions
1 teaspoon minced garlic
Juice of one lemon
Juice of one lime
2 tablespoons finely chopped cilantro
2 tablespoons Sake
Crystal hot sauce to taste
Salt and pepper
In a mixing bowl, mash the avocados with a fork until the avocados are somewhat mashed but still chunky. Fold in the remaining ingredients. Season with salt and pepper.

**For storing: Cover tightly by layering a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Will keep for up to 8 hours.

Place wonton wrappers in a taco tongs (available on the internet) fry until light brown and crispy the assemble taco’s.

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Cheesecake Beignets

Cheesecake:
½ pound cream cheese
5 tablespoons sugar
Zest of ½ lemon
1/8 teaspoon kosher salt
6 tablespoons sour cream
3 eggs
4 tablespoons milk
4 tablespoons heavy cream
Butter and flour for cake pan

1. Preheat oven to 325

2. Combine cream cheese and sugar in an electric mixer and cream together. Add zest, salt and sour cream and continue mixing.

3. Add eggs one at a time and mix until blended.

4. Add milk and cream and mix until all ingredients are just combined. DO NOT OVERMIX.

5. Butter and flour an 8-inch cake pan and spoon mixture into pan. Place in a bain-marie and bake for one hour. Reduce heat to 300 and bake for an additional 30 minutes or until a skewer comes out clean.

Cheesecake Beignets:
1 cup confectioners’ sugar
1 cup corn starch
4 eggs lightly beaten
21/2 cups grated coconut
1 baked cheesecake
Vegetable oil for deep frying
Powdered Sugar

1. Combine sugar and cornstarch in a bowl and mix well

2. Ready beaten eggs in second bowl and grated coconut in third bowl

3. Using a small ice cream scoop, form cheesecake into balls. Coat with sugar/cornstarch mixture, dip into beaten eggs, and roll in grated coconut.

4. Heat oil and fry Beignets until golden brown. Drain Beignets on paper towels and dust with powdered sugar.

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Egg Drop Soup

6 cups chicken stock
1/2 cup thinly sliced green onions
1/4 cup chiffonade spinach leaves
4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
1 teaspoon soy sauce
Pinch finely ground white pepper
2 large eggs, lightly beaten

In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.
Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.

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Grapefruit Marmalade Glazed Dayboat Pompano Fresh Hearts of Palm and Wilted Spinach

Yield: 4 Servings

Pompano:
4 whole pompano filleted bones and skin removed
¼ cup virgin olive oil
Sea Salt and Pepper
¼ cup grapefruit marmalade
Season the pompano with salt and pepper and heat a large sauté pan. Add olive oil and add fish skin side up into the pan, sauté briefly and turn fish. Spoon grapefruit marmalade over fish and bake in 450 degree oven for 6 minutes. Place on a bed of wilted spinach and hearts of palm

Fresh Hearts of Palm and Wilted Spinach:
Steam fresh hearts of palm for 5 minutes, wash spinach and spin dry. Heat extra virgin olive oil and drizzle over palm hearts and spinach. Season with fresh lemon juice, salt and pepper.

Grapefruit Marmalade:
6 Grapefruit
6 qt. Water
5# Sugar
4 large Serrano Chili’s, seeded and diced
1 tsp. Ground Mustard Seed
1 tsp. Ground Cardamom Seed
1 tsp. Ground Allspice
1 tsp. Kosher Salt
2 cups Grapefruit Juice

Start Three Days before Needed:
Wash the grapefruit well. Cut into very thin slices and remove the seeds. Put the fruit into a mixing bowl with water and let stand for 24 hours. The next day, turn the fruits and water into a large pot and bring to a boil. Boil for one hour or until tender. Then remove from heat and let stand for 24 hours. On the last day, uncover the pot and add the sugar. Put the pan on top of the stove and warm slowly, stirring occasionally until the sugar dissolves. Add the mustard seed, chilis, cardamom seed, allspice, salt and grapefruit juice. Boil the marmalade rapidly over high heat for 45 minutes. Remove from heat and let stand.

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Vietnamese rolls

Yield: 20

Ingredients
1 packet rice vermicelli noodles
1 cup shredded iceberg lettuce
1 carrot, peeled and julienned
1 cucumber, peeled and julienned
1 bunch shallots cut finely
1 cup coriander leaves
1 packet rice paper sheets, small size
20 fresh mint leaves

Method
Put the rice vermicelli noodles into a heat-proof bowl and cover with boiling water. Allow to stand for five minutes.

Run cold water through the noodles, then drain thoroughly.

Place the lettuce, carrot, cucumber, shallots, coriander leaves and noodles into separate bowls.

Soak the rice paper sheets two or three at a time in a bowl of warm water. When soft, take out immediately and place onto a workbench.

Put a small amount from each bowl onto a rice paper sheet and roll towards the centre. Neatly tuck in the sides.

Just before finishing, add in a mint leaf and continue to roll.

Cooked-shrimp and/or chicken may be added to this recipe
Serve with Nuac Cham Dipping sauce