Festive /Party recipes - Day 2
More great recipes from previous posts and some new...just to have at hand!
Tuna Tartare in Miso Cones
Wolfgang Puck's recipe from Oscar party
For the tuna tartare:
½ pound ahi tuna, small dice
½ cup minced green onions
1 teaspoon minced fresh ginger
1 teaspoon wasabi paste
½ teaspoon sesame oil
¼ cup soy sauce
2 Tablespoons fresh lime juice
½ cup minced green onions
1 teaspoon minced fresh ginger
1 teaspoon wasabi paste
½ teaspoon sesame oil
¼ cup soy sauce
2 Tablespoons fresh lime juice
For the miso cones:
¼ cup sesame seeds
½ cup granulated sugar
1 stick (4 oz.) unsalted butter
1/3 cup light corn syrup
½ cup unsifted unbleached flour
½ cup granulated sugar
1 stick (4 oz.) unsalted butter
1/3 cup light corn syrup
½ cup unsifted unbleached flour
In a medium bowl, mix together the diced tuna, green onions, ginger, wasabe, sesame oil, soy sauce and lime juice until tuna is well coated.
Cover with plastic wrap and store in fridge while you make the cones. Prepare the miso cones by preheating the oven to 350ºF. In a mixmaster, combine the sesame seeds, sugar, butter, corn syrup and flour until the butter is well incorporated. Line a baking sheet with parchment paper and scoop small spoonfuls of the dough onto the baking sheet. Space them far apart as they will spread during baking. Bake for 4 to 6 minutes until golden brown. Remove from oven and roll into cone shapes. Spoon the chilled tuna tartare into each cone and serve immediately.
Tako (octopus) salad
Inspired by Maui’s food and authentic poke, I created this salad while I was on Maui. The variety of seafood is available at local markets and stores. If you’re not that lucky and don’t have already prepared and sliced octopus available in your stores, you’ll have to prepare and cook octopus yourself prior making this salad.
1 lb. tako (octopus), blanched and finely sliced
½ cup white vine
½ jalapeño pepper finely chopped
4 cloves of garlic
½ bunch of chopped parsley,
Salt, pepper
Other salad ingredients:
1/4 cup sliced onions
1/4 cup chopped green onions
2 cups of arugula leafs
2 tbsp roasted sesame seeds
½ cubed avocado
juice from 1 lemon or lime
2 tbsp olive oil
Slice the cooked tako sideways. In heated and oiled pan, saute garlic, parsley and jalapeno for a short time. Ad wine and cook for about ten minutes more. Add octopus and cook for about ten minutes more so octopus absorbs the wine sauce, add juice of 1/2 lemon. Set aside and prepare remaining ingredients in a bowl. Mix lightly and add chilled octopus. Season to taste. Serve.
Sushi-roll Rice Salad
1 1/2 cups short-grain sushi rice
2 cups plus 1 1/2 tablespoons water
1/4 cup seasoned rice vinegar
1 tbsp sugar
1 tsp salt
1 medium carrot
1 tsp wasabi paste (Japanese horseradish paste)
1 1/2 tbsp vegetable oil
1/2 large seedless cucumber (usually English), peeled, halved lengthwise, cored, and chopped (1 cup)
3 scallions, thinly sliced diagonally
3 tbsp drained sliced Japanese pickled ginger, coarsely chopped
2 tbsp sesame seeds toasted
1 firm-ripe avocado
1 (6-inch) square toasted nori (seawead), cut into very thin strips with scissors
Rinse rice in several cold waters in a bowl until water is almost clear, then drain in a colander for 30 minutes.
Bring rice and 2 cups of water to a boil, then simmer, covered for 2 minutes. Remove from a heat, cover with a towel or lid and leave for 10 minutes.
Bring vinegar, sugar, and salt just to a boil in a small saucepan, stirring constantly until sugar is dissolved. Remove from the heat and cool for 2 minutes. Sprinkle rice with vinegar mixture in a large shallow bowl and evenly mix with a wooden spoon. Cut very thin slices of carrot into 1/4-inch-wide strips. Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.
Peel avocado and cut it crosswise into 1/4-inch-thick slices. Top rice mixture with avocado and nori strips.
Goat cheese tart
2.5tablespoons extra-virgin olive oil, divided
3 medium tomatoes or large romas, cored, halved crosswise, seeded
1 small garlic cloves, thinly slivered
1 tablespoons minced fresh thyme, divided
1/2 cup coarsely grated whole-milk mozzarella cheese
1/4 cup soft fresh goat cheese (about 4 ounces)
1 large eggs
1/8 cup whipping cream
1/6 cup oil-cured black olives, pitted
1 tablespoons freshly grated Parmesan cheese
FOR DOUGH
3 cups all-purpose flour, plus more for dusting
2 teaspoons salt
1/2 cup solid vegetable shortening
8 to 12 tablespoons ice water
DIRECTIONS FOR TART SHELL
Sift flour and salt together into a medium bowl. Add shortening, and mix in with fingertips until the mixture resembles cornmeal. Add just enough ice water to form a dough. Gather into a ball, wrap in plastic, and place in refrigerator for a few minutes before rolling out.
DIRECTIONS for tart filling
Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. DO AHEAD Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.
Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F. Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.
Pumpkin Lasagna:
For lasagna:
1 (250 g) package of lasagna sheets,
1/2 small pumpkin (peeled and cleaned),
2 tomatoes,
1 onion,
2-3 tbsp Parmesan,
2 eggs
salt and pepper
For yogurt bechamel sauce:
2 tablespoons oil,
1 tablespoon of butter,
3 tbsp of white flour,
1/2 -1 cup of diluted plain yogurt (1/2 water 1/2 yogurt) or very watery yogurt
150 g of grated Kashkaval cheese,
Cook lasagna sheets and leave aside oiled, so the don't stick together, or make your own lasagna pasta sheets with a recipe from my Pasta page.
Grate your cleaned pumpkin. Saute chopped onion in a pan and after few minutes add the pumpkin. Stir and cook more for about fifteen minutes until is soft. Add pepper and salt to your taste. Take it from the stove and leave to cool a bit. Add 2 eggs. Mix well, leave aside.
For the bechamel sauce: heat the oil and butter, stir in the flour, cook a bit, then pour yogurt in, stirring constantly to avoid lumps to form. Cook until start bubbling. Take aside.
Grease baking sheet with oil and arrange chopped tomato at the bottom or 1/2 of small tomato can. Lay first layer of lasagna, than bechamel sauce, pumpkin mix and grated Kashkaval cheese etc... Finish with the pasta sheets, pour the rest of the chopped tomato (or can) over and sprinkle with Parmesan cheese. Cover with aluminum foil and bake about 20-25 minutes at 200 C/ 375F. At the end, bake uncovered for few minutes more.
1 1/2 cups short-grain sushi rice
2 cups plus 1 1/2 tablespoons water
1/4 cup seasoned rice vinegar
1 tbsp sugar
1 tsp salt
1 medium carrot
1 tsp wasabi paste (Japanese horseradish paste)
1 1/2 tbsp vegetable oil
1/2 large seedless cucumber (usually English), peeled, halved lengthwise, cored, and chopped (1 cup)
3 scallions, thinly sliced diagonally
3 tbsp drained sliced Japanese pickled ginger, coarsely chopped
2 tbsp sesame seeds toasted
1 firm-ripe avocado
1 (6-inch) square toasted nori (seawead), cut into very thin strips with scissors
Rinse rice in several cold waters in a bowl until water is almost clear, then drain in a colander for 30 minutes.
Bring rice and 2 cups of water to a boil, then simmer, covered for 2 minutes. Remove from a heat, cover with a towel or lid and leave for 10 minutes.
Bring vinegar, sugar, and salt just to a boil in a small saucepan, stirring constantly until sugar is dissolved. Remove from the heat and cool for 2 minutes. Sprinkle rice with vinegar mixture in a large shallow bowl and evenly mix with a wooden spoon. Cut very thin slices of carrot into 1/4-inch-wide strips. Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.
Peel avocado and cut it crosswise into 1/4-inch-thick slices. Top rice mixture with avocado and nori strips.
Goat cheese tart
2.5tablespoons extra-virgin olive oil, divided
3 medium tomatoes or large romas, cored, halved crosswise, seeded
1 small garlic cloves, thinly slivered
1 tablespoons minced fresh thyme, divided
1/2 cup coarsely grated whole-milk mozzarella cheese
1/4 cup soft fresh goat cheese (about 4 ounces)
1 large eggs
1/8 cup whipping cream
1/6 cup oil-cured black olives, pitted
1 tablespoons freshly grated Parmesan cheese
FOR DOUGH
3 cups all-purpose flour, plus more for dusting
2 teaspoons salt
1/2 cup solid vegetable shortening
8 to 12 tablespoons ice water
DIRECTIONS FOR TART SHELL
Sift flour and salt together into a medium bowl. Add shortening, and mix in with fingertips until the mixture resembles cornmeal. Add just enough ice water to form a dough. Gather into a ball, wrap in plastic, and place in refrigerator for a few minutes before rolling out.
DIRECTIONS for tart filling
Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. DO AHEAD Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.
Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F. Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.
For lasagna:
1/2 small pumpkin (peeled and cleaned),
2 tomatoes,
1 onion,
2-3 tbsp Parmesan,
2 eggs
salt and pepper
For yogurt bechamel sauce:
2 tablespoons oil,
1 tablespoon of butter,
3 tbsp of white flour,
1/2 -1 cup of diluted plain yogurt (1/2 water 1/2 yogurt) or very watery yogurt
150 g of grated Kashkaval cheese,
Cook lasagna sheets and leave aside oiled, so the don't stick together, or make your own lasagna pasta sheets with a recipe from my Pasta page.
Grate your cleaned pumpkin. Saute chopped onion in a pan and after few minutes add the pumpkin. Stir and cook more for about fifteen minutes until is soft. Add pepper and salt to your taste. Take it from the stove and leave to cool a bit. Add 2 eggs. Mix well, leave aside.
For the bechamel sauce: heat the oil and butter, stir in the flour, cook a bit, then pour yogurt in, stirring constantly to avoid lumps to form. Cook until start bubbling. Take aside.
Grease baking sheet with oil and arrange chopped tomato at the bottom or 1/2 of small tomato can. Lay first layer of lasagna, than bechamel sauce, pumpkin mix and grated Kashkaval cheese etc... Finish with the pasta sheets, pour the rest of the chopped tomato (or can) over and sprinkle with Parmesan cheese. Cover with aluminum foil and bake about 20-25 minutes at 200 C/ 375F. At the end, bake uncovered for few minutes more.
Chicken Rafaello's
Ingredients:
1/2 lb or 250 g mix feta/cottage cheese,
1lb/500 g of chicken white meat,
4 boiled eggs,
50 g ham,
2tbs olive oil
1 tbsp chopped sun dried tomatoes
1 tbsp chopped capers
1 tbsp chopped fresh basil
100 g finely grated Kashkaval or
Pecorino Romano cheese
Cook chicken in water, cool it and finely chop or grind it in a food processor. Mash the feta and cottage cheese with a fork. Hard cook the eggs, cool and finely chop them, then add the white meat and mashed cheese. Mix well to get a compact mass and add the oil. Add sun dried tomatoes, capers and basil. If it's not salty enough, add salt.
Cut the ham into bigger pieces, and finely grate Kashkaval cheese. From the obtained mixture make small balls, and in the middle of each insert ham cube. Roll them in the grated Kashkaval and serve.
Lazy man's Carpaccio
Carpaccio di Bresaola:
1 oz shaved romano or parmigiano
8 ounces/ 250 g sliced bresaola (about 8 paper thin slices per person)
1 lemon
4 tbsp good extra_virgin_olive_oil
grinds fresh black pepper
1 small bunch rucola ( arugula ) washed, dried and torn
Lay the *bresaola flat on a big plate, add arugula and toss with mix of olive oil, lemon and salt and pepper. Put shavings of parmigiano-reggiano cheese on the top.
*Bresaola is dried beef and is considered delicacy like Proscuttio
And this is how my regular beef carpaccio looks like.
It's for non-lazy men!
Real Beef Carpaccio with Lime Olive Salsa and Shaved Cheese
Salsa:
juice of 2 limes
1/2 cup red onion (diced)
10 kalamata olive (pitted)
1 tbs fresh parsley (chopped)
4 tbsp olive oil
1 garlic cloves (minced)
2 tsps black peppercorns
1/2 tsp salt
1 lbs beef tenderloin (trimmed)
2 cups arugula
2 oz cheese (romano, asagio etc..shaved)
Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 6 minutes total (beef will be rare in center). Top with half of the salsa and.
Slice meat as thinly as possible. Toss arugula with salsa and mound on platter. Surround with meat and shaved cheese.
1lb of ham chopped into 1/2 inch cubes
1 can (15 oz) of sweet peas or 1 cup cooked peas
3 middle size potatoes cooked and chopped into cubes
4-5 small carrots cooked and chopped into cubes
5-6 eggs cooked and chopped
6-8 middle size cucumbers (pickled), chopped
Ground black pepper Salt by taste
3-4 tbsp mayonnaise
1 tsp mustard
1 tbsp baking power
1/2 cup cracklings
1/4 tsp pepper
1/2 cup milk
1/2 tsp salt
Beef poke
3/4 tsp dried chili
1 tsp raw sugar
Relish:
1/4 cup diced onion
1/4 cup diced sun-dried tomato
1/4 cup diced cucumber
Mince the garlic, chop the parsley and combine with chill flakes, salt and sugar.
Make a rub: Cut up the onion in a bowl along with sun-dried tomato and other veggies, add sesame oil and chili paste. Marinate the stake by massaging it with a rub.
Grill the stake medium rare. Cut into cubes and into the bowl with the relish.
1 carrot, cut into strips
Lazy man's Carpaccio
Carpaccio di Bresaola:
1 oz shaved romano or parmigiano
8 ounces/ 250 g sliced bresaola (about 8 paper thin slices per person)
1 lemon
4 tbsp good extra_virgin_olive_oil
grinds fresh black pepper
1 small bunch rucola ( arugula ) washed, dried and torn
Lay the *bresaola flat on a big plate, add arugula and toss with mix of olive oil, lemon and salt and pepper. Put shavings of parmigiano-reggiano cheese on the top.
*Bresaola is dried beef and is considered delicacy like Proscuttio
And this is how my regular beef carpaccio looks like.
It's for non-lazy men!
Real Beef Carpaccio with Lime Olive Salsa and Shaved Cheese
Salsa:
1/2 cup red onion (diced)
10 kalamata olive (pitted)
1 tbs fresh parsley (chopped)
4 tbsp olive oil
1 garlic cloves (minced)
2 tsps black peppercorns
1/2 tsp salt
1 lbs beef tenderloin (trimmed)
2 cups arugula
2 oz cheese (romano, asagio etc..shaved)
Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 6 minutes total (beef will be rare in center). Top with half of the salsa and.
Slice meat as thinly as possible. Toss arugula with salsa and mound on platter. Surround with meat and shaved cheese.
Olivier Salad - Russian Salad
(It's more recognized as a Russian but its original name is Olivier, usually made for New Year's all over the Eastern Europe)
1 can (15 oz) of sweet peas or 1 cup cooked peas
3 middle size potatoes cooked and chopped into cubes
4-5 small carrots cooked and chopped into cubes
5-6 eggs cooked and chopped
6-8 middle size cucumbers (pickled), chopped
Ground black pepper Salt by taste
3-4 tbsp mayonnaise
1 tsp mustard
Combine all the ingredients and mix well!
Buns with pork cracklings
You'd be surprised with an amazing taste of these unusual buns, that can be served with anything!
2 cups whole wheat flour
1 egg
1/2 cup plain yogurt1 tbsp baking power
1/2 cup cracklings
1/4 tsp pepper
1/2 cup milk
1/2 tsp salt
Beef poke
Hawaii are famous for their poke, usually make with fish. Here is one made with beef, because Big Island's great ranches and grain-fed beef.
4 (4-ounce) Kobe-style beef
flat iron steaks
For the steak rub:
1/2 tbsp minced garlic
1/2 tbsp chopped parsley3/4 tsp dried chili
flakes
2 tbsp salt1 tsp raw sugar
1/4 cup diced onion
1/4 cup diced sun-dried tomato
1/4 cup diced cucumber
2 tbsp sesame oil
1 tsp chili pasteMince the garlic, chop the parsley and combine with chill flakes, salt and sugar.
Make a rub: Cut up the onion in a bowl along with sun-dried tomato and other veggies, add sesame oil and chili paste. Marinate the stake by massaging it with a rub.
Grill the stake medium rare. Cut into cubes and into the bowl with the relish.
Korean roll - Kimbap/Gimbap:
It is similar to sushi, as it has been derived from Japanese futomaki during Japanese rule (1910-1945), but the filling can be really rich and versatile!
It can be nice replacement for a traditional lunch or dinner or great for a pot lock or how they usually make it in Korea for a picnic!
Ingredients:
Dried seaweed (nori) - 4 sheets
2 cups cooked rice
2 tsp sesame oil
2 tsp salt
TRADITIONAL FILLINGS:
1 carrot, cut into strips
cucumber, cut into long strips2 eggs
beef
1/2 pound of spinach, parboiled
pickled radish, cut into strips
imitation crab (optional)
fishcake (optional)
battered shrimps (tempura* style)
battered shrimps (tempura* style)
ALTERNATE FILLINGS:
smoked salmon and cream cheese
kimchi and cheese
spam, mayo, and veggies
ham and cheese
tuna salad with romaine lettuce and cheese
fresh or seasoned vegetables for vegetarians
Preparation:
When rice is almost cooled, mix with sesame oil and salt. Stir fry: carrots and cucumber briefly with a dash of salt. Whisk eggs until evenly yellow and fry into flat omelet.Cut cooked egg into long strips. Cook beef as desired. Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed-nori shiny side down.
Spread about ½ cup of rice onto 2/3 of the seaweed, (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess). Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed. Lay the other fillings down on top. Roll from the bottom, pressing down to make the fillings stay in. Spread a tiny dab of water along the top seam to hold the roll together. Cut each roll into 7-8 pieces, and enjoy with soy sauce and wasabi mix.
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