A work in progress

Here is a sample of what I do on a daily basis. Unfortunately, there are no ingredient amounts yet or pictures. However, if you have some knowledge of cooking you might use this as a guideline or inspiration for a snazzy asian dinner.

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

Chile sauce

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)

As Promised....A vinaigrette recipe

Citrus Herb Vinaigrette

3 Valencia oranges
1 Shallot, minced
4-5 Fresh thyme sprigs
1 Bay Leaf
1 Tbsp Extra virgin olive oil
Salt and pepper to taste
chopped parsley
1 tsp Dijon mustard
1/2 C Extra virgin olive oil

Juice the three oranges.

Set a skillet on medium heat and pour in the EVOO. Then add the minced shallots, thyme sprigs and bay leaf. Lightly sweat for a few minutes to soften up the shallots and reduce heat to low. Sprinkle in just a little salt. Pour in the OJ. Slowly simmer the juice, stirring periodically, until slightly reduced. Remove from heat. Strain into a measuring cup; try to shoot for about 1/4 C to 1/3 of strained liquid.

Pour the strained juice into a glass mixing bowl. Add the Dijon and then whisk in about 1/2 C of Extra Virgin olive oil. Mix in the fresh parsley. Taste for seasoning. Add more salt and pepper as necessary.

This recipe is great on roasted Beets for a salad or drizzled over grilled halibut. But play around with it and try it on all kinds of stuff. It's easy and yummy to make!