Oct 19, 2017

Ahi Tuna Poke Wonton Cups

     Tuna Poke
1LB large sashimi grade Ahi tuna steaks cut into 1/2 “cubes (Whole Foods sells this frozen)
1 shallot, sliced (rinsed in cold water)
1/2 cup chopped green onion
3 tablespoons low sodium soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1 tsp Sambal (chili garlic sauce)
1 tbl toasted sesame seeds
1 tbl black sesame (for garnish)
1-2 tbl chives (for garnish

Wonton Cups
Nonstick Cooking Spray
Wonton Wrappers
Sea Salt
Mini Muffin Pan

Pull the tuna from the freezer and allow to thaw slightly on the counter top.
Preheat the oven to Convection 375 degrees F. Spray 2 mini-muffin tins with cooking spray.
Place each wrapper into a section of a mini-muffin tin. Press each wrapper into the tin and arrange so that it forms a cup shape, gently so the wrapper does not rip. The wrapper will overlap and stick up out of the cup. Spray with cooking spray, sprinkle with salt and bake for 6-8 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.
Tuna Poke:
In a medium bowl, combine the soy sauce, rice vinegar, sesame oil, sambal, whisk to combine, then fold in shallots, green onion, and toasted sesame seeds. Season with salt to taste.  
When the tuna has thawed a bit, but is still firm, cut into (1/2”)cubes. This texture makes it easier to cut. Now transfer to the bowl with the dressing. Toss together and season to taste.  Use immediately or cover and chill. 

Fill the wonton cups with 1-2 tbl of tuna poke, garnish with black sesame seeds and chives.  Enjoy!

Oct 17, 2017

Lamb Meatballs with *Greek Goddess Dip


Preheat oven to Convection 350 F

For the Dip:

Place all the herbs plus garlic, scallions, and salt in the bowl of a food processor and pulse a couple of times until finely chopped. 
While the motor is running, slowly drizzle in the olive oil.  Next add the feta and pulse until well combined.  Now add in the yogurt until you achieve a nice smooth consistency.  Add the lemon juice and season with more salt and pepper to taste.  Transfer to a bowl, cover and refrigerate.

For the Meatballs:

Line a half sheet pan with a silpat or parchment paper. 
Heat your small skillet to a medium temperature, and add the olive oil.  Once the oil is hot add the onions, spices (oregano, cumin, coriander, and cinnamon).  While the spices bloom and the onions sweat, place the rest of the ingredients in a large bowl (ground lamb, egg, panko bread crumbs, salt, pepper).  Once the onions have softened and spices have melded, add to the bowl.  Using your hands, mix all the ingredients thoroughly. 

Using a cookie scooper or a spoon, portion out 24 meatballs and place them on the lined sheet pan.  Transfer to the oven and cook for 15-20 minutes.  Alternatively you could sear/brown the meatballs in a large skillet on the stove top. 
Once the meatballs are cooked through, transfer them to a platter and serve with chilled Greek Goddess Dip.  Enjoy!

 *Adapted from NY Times recipe