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Lunch: Ahi Palette Dancer
This recipe includes superfoods such as:
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1/4 cup spring mix
2 heads napa cabbage, shredded julienned style thin
2 bunches freshly chopped cilantro leaves
3 bunches green onion, chopped small
1 package rice noodles, fried
3 small cans Mandarin oranges, drained
1 basket mushrooms, sliced thin
5 pounds candied walnuts
3 pounds toasted almonds
Citrus soy sesame vinaigrette
Instructions
Wontons:Cut in triangle, and deep-fry in oil at 375 degrees F about 1 1/2 minutes each side until golden brown. Place in 2 full hotel pans with towels to catch oil. Season with salt and freshly ground white pepper. Ahi:Cut in square 1 by 1-inch logs, 6-inches wide, dredge in Caribbean seasoning and sear on all sides, set aside. Slice thin with serrated knife on cutting board. Keep saute pan hot with oil, and sear in batches using a long spatula and teriyaki glaze in squeeze bottle. Place seared ahi in hot pan, squeeze teriyaki into the pan and deglaze. Place in 2 half hotel pans for travel. Cover with plastic wrap poked with holes in the top. Salad:Combine spring mix, shredded napa, cilantro, oranges, green onions, fried rice noodles, mushrooms, candied walnuts, and almonds. Toss all together in citrus soy sesame vinaigrette enough to wet and coat, but not soak, then mince it up, and save in bowl and wrap for transport. Mango Salsa:Place the mangos, jalapeno, red onion, cilantro, lime juice, chili sauce, teriyaki glaze, to taste, and toss together in bowl. Set aside and wrap for transport. Teriyaki glaze:In stock pot, saute ginger, shallots, garlic and lemon grass. Deglaze with teriyaki sauce, pineapple juice and orange juice. Add brown sugar, chili flakes and white pepper. When it comes to a boil on high heat, add cornstarch slurry and sesame oil whisking until thick enough to coat the back of a spoon. Set aside to cool. Place in squeeze bottle and cover with plastic wrap. Toast sesame seeds in a preheated 300 degree F oven for about 10 minutes. Wrap in plastic wrap. Citrus Soy Sesame Vinaigrette:Place everything in blender and drizzle in the oil until semi-thick and emulsified. Place into squeeze bottle and wrap. Miso Mango Glaze:In bowl mix all ingredients together, and strain. Set asideWasabi Creme Fraiche:Whisk all ingredients in a bowl and set aside. Assembling Won Tons:Place all won tons on 3 platters. Toss salad mix and coat with vinaigrette. Place on won tons, then crisscross ahi on top, then place mango salsa and drizzle wasabi creme fraiche in 1 direction, and miso mango glaze and teriyaki in another direction. Sprinkle with sesame seeds and garnish with tabiko.
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Serving Size: 0
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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