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Ahi Tuna Poke with Sesame crackers and spicy garlic mayonnaise
Ahi tuna, diced (got my inspiration for this from the islands)
Macadamia nuts, toasted, lightly crushed
Green onions, diced
Avocado, diced
Sea salt
Sesame seeds, toasted
Crackers
Chili garlic sauce
Mayonnaise
Mirin-Sake butter poached fish with Garlic Soba Noodles and Ginger fried Broccoli
Mirin (This is a gread way to cook delicate fish like halibut)
Sake
Shallot
Butter
Garlic Head, roasted
Soba noodles
S and P
Green onions, sliced
Black sesame seeds, toasted (these can be harder to find, but add a nice color contrast to dishes)
Ginger
Broccoli (I like to use the stems and florets)
Peanut oil
Soy sauce
Upside Down Fig Tartlets with Cardamom whipped Crème Fraiche
Figs
Crème Fraiche (whipped with cardamom seeds and sugar)
Cardamom
Sugar
Puff dough (I found a good product at wholefoods that doesn't have transfats)
Red Pepper Hummus:
Follow the same ingredients and directions as the edamame hummus but omit the edamame and instead add on 12 jar of fire roasted red bell peppers that have had their juices strained. This one is actually even easier since you don't have to cook anything. Just put everything in the processor and go for it.
Don't forget that hummus is personal and forgiving so play around with the amounts. If you like it garlicky use more and always use fresh when you can. Add or subtract the tahini if you like the tang. You get the picture.
Both hummus' make a healthy dip for vegetables. We like to use zucchinis, broccoli, snap peas and bell peppers.
Get some pitas or naan bread and dip that stuff too. The hummus is even good with blue corn tortilla chips. I found that out when I ran out of pitas ;-).
The duck was our favorite dish of the evening. After a long braise with red wine and spices, this leg came out exceptionally succulent; almost like a baby back rib. The spices on the duck were reminiscent of an "urban" bbq sauce; salty, sweet, and tangy. We were left with the buckwheat crepe filled with spinach to sop up all the lovely sauce. Everyone at our table was itching to the lick the plate.
The wine was quite interesting as it was an old vine Gamay grape from the Loire valley of France. I thought that it reminded me of tart sour cherries on the palate and had nice acidity to cut through the richness of the duck. Definitely an interesting wine and a nice pairing.
Shaved Fennel & Cherry Tomato Salad, Parmesan Crisps, Nicoise Olives & Mint, Lemon Vinaigrette
Texier Brezeme Cote Du Rhone Villages Blanc Pergault-2006
I really liked getting a nice crisp, and refreshing salad after some rather heavy courses. This course was simple but with a great combination of flavors. The keys were the mint and Parmesan crisp as they played off the tartness of the tomatoes and the subtle licorice notes of the fennel. The wine accompanying this course was Roussane from the Rhone and enhanced the herbal qualities of the mint and the earthiness from the Parmesan.
Selection of Steve's Cheese, Anise and Fleur De Sel Shortbread, Poached Fruit, Candied Hazelnuts
Domaine De Roally Vire-Clesse-2007
Sour Cherry Tartlett, Vanilla Bean Whipped Cream, Aged Balsamic Caramel
Spreitzer Riesling Auslese Oestricher Lenchen-2005