AHI TUNA TARTAR WITH WASABI CAVIAR AND SPICY GINGER VINAIGRETTE
Steps:
- Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. While marinating, assemble "tower" base with avocado and pineapple. Top with marinated tuna and pack tightly.
- In a medium saucepan, heat sesame oil until smoking. Add the garlic, shallot, and ginger. Saute until garlic begins to change color. Deglaze pan with sake. Bring to a simmer and let reduce by half. Add vinegar, soy, and sugar. Return to a boil, blend and then strain into clean saucepan. Whisk in slurry and bring to a boil to thicken. Remove from heat. Chill before using.
SPICY GINGER VINAIGRETTE
Categories Condiment/Spread Garlic Ginger No-Cook Quick & Easy Gourmet
Yield Makes about 2 cups
Number Of Ingredients 13
Steps:
- In a blender blend all ingredients except oil until smooth. With motor running, add oil in a stream and blend dressing until emulsified. Transfer vinaigrette to a jar with a tight-fitting lid. Vinaigrette keeps, covered and chilled, 1 week.
GRILLED CHICKEN WITH SPICY GINGER VINAIGRETTE
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt and black pepper. Place chicken on hot pan and cook 3 to 5 minutes per side, until cooked through.
- In a small bowl, whisk together rice wine, vegetable oil, wasabi paste, hot mustard, and ginger. Set aside.
- Heat sesame oil in a large skillet over medium-high heat. Add slaw mix and soy sauce and cook 2 to 3 minutes, until wilted.
- Arrange wonton wrappers on a flat surface. Top each wrapper with 1 heaping teaspoon of slaw mixture. Pull up sides and pinch the middle together, making a purse. Heat peanut oil in a large skillet over medium-high heat. Add purses and cook 1 minute, until bottom is golden brown. Add broth and bring to a simmer. Cover and steam 3 to 5 minutes, until purses are tender and translucent.
- Serve 4 of the chicken breast halves with all of the vinaigrette spooned over top and all of the beggar's purses on the side. Reserve remaining chicken for stroganoff, if desired.
SALMON AND TUNA TARTAR WITH SPICY LEMON GINGER VINAIGRETTE
Number Of Ingredients 14
Steps:
- Combine all ingredients together and whisk. Combine all tartar ingredients together and just before serving combine with vinaigrette and serve.
FEATURED RECIPE: GRILLED CHICKEN WITH SPICY GINGER VINAIGRETTE
Number Of Ingredients 14
Steps:
- Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt and black pepper. Place chicken on hot pan and cook 3 to 5 minutes per side, until cooked through. In a small bowl, whisk together rice wine, vegetable oil, wasabi paste, hot mustard, and ginger. Set aside. To make the beggar's purses: Heat sesame oil in a large skillet over medium-high heat. Add slaw mix and soy sauce and cook 2 to 3 minutes, until wilted. Arrange wonton wrappers on a flat surface. Top each wrapper with 1 heaping teaspoon of slaw mixture. Pull up sides and pinch the middle together, making a purse. Heat peanut oil in a large skillet over medium-high heat. Add purses and cook 1 minute, until bottom is golden brown. Add broth and bring to a simmer. Cover and steam 3 to 5 minutes, until purses are tender and translucent. Serve 4 of the chicken breast halves with all of the vinaigrette spooned over top and all of the beggar's purses on the side. Reserve remaining chicken other recipes, if desired.
Nutrition Facts : Nutritional Facts Serves
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