The Santamaria Family will delight us with a Sushi selection as appetizer.
Salad
Ahi Sashimi Salad Tower (By the Molano's Family)
4 servings
Ingredients
• FOR THE SALAD: 1/2 cup peeled grated daikon radish (from one 4-inch piece)
• 2 teaspoons fresh lemon juice
• 2 tablespoons soy sauce (preferably shoyu)
• 2 teaspoons oriental sesame oil
• 1 teaspoon prepared wasabi
• 8 ounces sashimi-grade ahi tuna, cut into small dice
• 2 green onions, minced
• 1 tablespoon minced fresh cilantro
• 40 thin slices hothouse cucumber
• FOR THE DRESSING: 2 tablespoons fresh lemon juice
• 2 tablespoons soy sauce (preferably shoyu)
• 2 teaspoons oriental sesame oil
• One 2.5-ounce package radish sprouts, trimmed to 3-inches
• Toasted sesame seeds
Preparation
• 1FOR THE SALAD: Toss daikon with 2 teaspoons lemon juice and salt to taste in small bowl.
• 2Whisk soy sauce, sesame oil and wasabi to blend in medium bowl. Gently stir in ahi, green onions and cilantro.
• 3Place round mousse rings on serving plates. Arrange 5 slices cucumber at bottom of each ring. Top cucumber slices in each ring with 2 tablespoons ahi mixture, spreading evenly. Divide daikon mixture among rings, using about 2 tablespoons each and spreading evenly. Divide remaining ahi mixture among rings. Top each salad with 5 slices cucumber, compressing salads slightly.
• 4Refrigerate until well-chilled, about 1 hour.
• 5FOR THE DRESSING: Whisk all ingredients in small bowl to blend.
• 6Divide sprouts among salads arranging carefully atop cucumber slices. Sprinkle generously with toasted sesame seeds. Remove rings. Drizzle dressing over and around salad and serve.
• 7**Shoyu soy sauce, toasted sesame seeds, and radish sprouts can be found in the Asian section at large supermarkets or at specialty foods stores. The prepared wasabi and sashimi quality ahi can be purchased in the sushi section at the market.
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Entree :Carrot and Wasabi Crusted Tuna - (By the Perez's family)
Ingredients:
1 1/2 Carrots 10-15 Wasabi Peas 1/3 cup Sugar 1/2 cup Sake 3 tbsp Mirin 1/4 cup Soy Sauce 1 steak Yellowfin Tuna
Preparation:
Reduce the Sake and Sugar together until it starts to turn to a syrup.
Add the mirin and soy sauce. Let cool.
In the meantime, peel and cut the carrots in a quick brunois, reserving the peelings. .
Microwave for 30 minutes on low until they are dry..
Mash the peas and carrots in a mortar ....
...until the majority is finely cracked..
Trim the yellowfin tuna to a uniform size. Pat dry and dip the top and bottom in the teriyaki sauce, and then the peas and carrots..
Bring a pan with a few drops of peanut oil in it to almost smoking and sear each side of the tuna. Place the pan in a 500F oven and cook to desired temperature. I like really rare..
The Wok Flash Fried Vegetables Ingredients: 1/2 Carrot 1/2 Red Pepper 1/4 Leek Bottom 1 large Shitake Mushroom splash Rice Wine Vinegar pinch Sugar Peanut Oil Black/White Sesame Seeds Finely julienne all of the vegetables and pat dry..
Bring a wok up to a high and pour in enough peanut oil to cover the bottom. Sorry for the lack of pictures but this part is done in about 30 seconds and there is no time to take any. Once the peanut oil is almost smoking, toss in the vegetables. Immediately add the sugar and sesame seeds– tossing for about 25 seconds. Deglaze with a splash of vinegar, pour onto a plate..
Carrot-Ginger Nage Ingredients: 1 1/2 cups Carrot Scraps (coarsely diced) 1/2 root Ginger (coarsely diced) 1/4 cup Leek Scraps 1 tbsp Soy Sauce 1 tsp Red Chili Paste 2 cups Chicken Stock (dilute if too strong) 6-8 Sezchuan Peppercorns (toasted off) pinch Star Anise Combine the scraps, ginger, and chicken stock and bring to a boil. Boil for 30 minutes and add the remaining ingredients. Reduce for another 30 minutes..
Blitz in a blender until you have a chunky puree – you don’t want to fully puree it (you want to infuse the flavors but not thicken it). Strain through a fine mesh sieve – the final liquid should have the light consistency of broth..
Slice and plate the tuna in a shallow bowl. Pour the nage on the side of the bowl until it comes up about a 1/4 of the way up the tuna. Top with the wok-fried vegetables..
Dessert - Green Tea Ice Cream (By the Lepervanche's family)
Ingredients:
3/4 cup milk 2 egg yolks 5 tbsp sugar 3/4 cup heavy cream 1 tbsp maccha green tea powder 3 tbsps hot water
Preparation:
Mix hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly. When the mixture is thickened, remove the pan from the heat. Soak the bottom of the pan in ice water and cool the mixture. Add green tea in the egg mixture and mix well, cooling in ice water. Add whipped heavy cream in the mixture and stir gently. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times.
*Makes 4-6 servings
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