Tag Archives: Sugar Snap Peas

Sesame Crusted Mahi Mahi

soba.jpg

This recipe takes on an Asian flair with a coating of sesame seeds and furikake on the tuna and a dressed salad of  soba noodles with bell peppers and green garden vegetables tossed in a yuzu and soy sauce vinaigrette.

Serves 4

Ingredients:

Mahi Mahi:
Four 8-ounce Mahi Mahi Tuna steaks
2 egg whites
1 cup white sesame seeds
1 cup black sesame seeds
1/4 cup furikake dry Japanese rice seasoning
Salt, to taste
Ground black pepper, to taste
Olive oil

Yuzu Soy Vinaigrette:
2 tablespoons Yuzu juice
1 tablespoon sesame oil
2 tablespoons light soy sauce
1/4 cup olive oil
1 tablespoon toasted sesame seeds

Soba Noodles:
2 tablespoons olive oil
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 cup sake
2 tablespoons ginger, grated
1/4 cup Yuzu juice
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 tablespoons soy sauce
1 lime, zested and juiced
1 teaspoon chili oil
1 pound soda noodles
4 shiso leaves , julienned
1/4 cup cilantro leaves, picked
1/2 cup mint leaves, torn
3 scallions, thinly cut on the bias

Vegetable Garnish:
1/4 bunch thin asparagus
1 cup sugar snap peas
1 cup snow peas
1 cup English peas, in pod
Salt, taste
Dash Chili Oil
Squirt lemon juice
2 scallions, cut thinly on the bias

Directions:
For the Crusted Tuna:
In a shallow bowl, mix white and black sesame seeds and  the furikake in a shallow pan. Season with salt and pepper. Brush the tuna with egg white on all sides. Dip the tuna in the sesame mixture on all sides, pressing the seed coating into the fish.

Heat oil in a cast iron skill over medium high heat.

Add in the tuna gently and cook for approximately 30 seconds on each side. Use a spoon to baste the tuna with the hot oil to cook it evenly on each side.

Gently remove the tuna from the skillet and it let rest. Slice the tuna and set aside.

For the Yuzu Vinaigrette and Noodles:
In a small bowl, which together the yuzu, sesame oil, olive oil, soy sauce and sesame seeds. Season with salt and pepper to taste. Set aside.

For the noodles, bring water to a boil in a large saucepan. Add the soba noodles and cook for three minutes.

Using a clean paper towel, wipe the large cast iron skillet used to cook the fish. Return the skillet to the stove and heat oil until shimmering add the bell peppers and season with salt and pepper, cooking until softened, Add the ginger. Add sake and flambe. Stir mixture until a syrup like consistency is reached.

Add in yuzu, rice vinegar, sesame oil and soy sauce. Reduce the mixture until thickened. Finish with lime zest, lime juice and chili oil.

Drain noodles and add them to a large bowl. Toss noodles with the Yuzu vinaigrette.

For the Vegetable Garnish:
In a medium saucepan, add water and a pinch of salt Bring the salted water to a boil. Add the asparagus, peas and blanch them in the boiling water for 30 seconds. Immediately remove the vegetables and shock them in a bowl of cold ice water to stop the cooking process. Remove vegetables from the ice water bath and dry with clean paper towels. Cut the asparagus on a bias, cut the snow peas on a bias, cut the sugar snap peas and the English peas lengthwise. Toss the vegetables with a bit of chili oil, lemon juice and salt to taste.

To serve, add the noodles to the center of the plate. Arrange the sliced tuna over the noodles. Scatter the vegetable garnish randomly over the tuna and noodles. Add a touch of cilantro and mint leaves, if desired.

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Gnocchi with Spring Vegetables

Photo Credit: ABC’s “The Chew”, 2015

For years, I knew that the only way to make gnocchi and to enjoy it in a dish was by boiling them.

On day I was watching ABC’s “The Chew” and just happened to see Chef Jonathan Waxman explain how his most popular dish that is currently being served at his resturant Babutto in New York City, was an accident.

As it turned out, sauting the  gnocchi instead of boiling it ,makes for a crispy, yet fluffy version of gnocchi and I positively guarantee that you will never want to boil gnocchi again.

Now it is time to take a little  trip to New York City and see how my homemade version of this dish matches up with Chef  Waxman’s original recipe.

Yes, I know, as a true foodie, I  will make any excuse to take a road trip for a great meal, anywhere in the world…..

Serves 4

Ingredients:
For the Gnocchi
4 russet potatoes (cooked for 1 hour & chilled)
8 cloves garlic (peeled, trimmed, cut in half & deveined)
1 sprig rosemary
3 Tablespoons flour
1 egg
2 Tablespoons olive oil
4 Tablespoons butter, divided
2 Tablespoons olive oil
2 cups asparagus, chopped
1 cup fiddle heads
2 cups ramps (chopped)
1 cup sugar snap peas
Sea salt, to taste
Freshly ground black pepper, to taste
1/4 cup Parmesan cheese, grated


Directions:

For the Gnocchi:
Boil the potatoes with rosemary, garlic & a handful of salt. Rice the potatoes onto a lightly floured marble or wood surface. Dust the potatoes with the flour, and drizzle 1 teaspoon of olive oil on top. Form a small well and break the egg into the flour. Work the egg into dough adding flour when needed. Make sure not to overwork it or it will be tough. Do this for 2 to 3 minutes then let the dough rest.

Roll the dough into ¾ inch diameter tubes. Using a chef knife, whack the gnocchi into 1-inch lengths. When the gnocchi are finished freeze them for at least 1 hour.

Heat 2 tablespoons of butter and 2 tablespoons olive oil in a large skillet over medium-high heat. When the butter and oil are almost golden, add the frozen gnocchi and sauté for 3 minutes, moving them around so all sides start to turn golden.

Add the asparagus, ramps, fiddle heads and sugar snap peas and continue to cook for 2 minutes. Add the remaining butter and 2 tablespoons of cold water. Season with salt and pepper and toss in the Parmesan. Serve immediately.

Cook’s Note:
Make a large batch of gnocchi and freeze, just so you can have it on hand for a delicious and impromptu meal when unexpected guests arrive for dinner.