Best Johnny Garlics Ahi Won Tacos Recipes

JOHNNY GARLIC'S FAMOUS GARLIC AND ROSEMARY MASHED POTATOES

Steps:

• Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.
• Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.
• Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

JOHNNY GARLIC'S CLASSIC TIRAMISU

Steps:

• Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside.
• Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.
• In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.
• Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the coffee mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder. Repeat with another layer. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.
• Shave the chocolate over the top for garnish and cut with a sharp thin knife into squares. Serve immediately.

HEIRLOOM TOMATO TACOS

Steps:

• Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil. Toss gently to combine. Adjust the seasoning if, needed.
• Line a serving plate with the romaine leaves, like taco shells. Fill each with 1/4 cup micro greens, 1/2 to 3/4 cup tomato mixture and a few daikon sprouts. Top with Gorgonzola, a sprinkle of salt and a crack of black pepper. Garnish the plate with Rosemary Crostini Croutons. Serve immediately.
• Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
• Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
• Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.