Ahi Tuna Poke Tower

 

It’s hard to believe that summer is nearly over, and that my young chefs are headed back to school in just a few days!  This summer has been a blast, and while most days were spent at the beach or in a pool, these guys have still carved out time to “play” in the kitchen.

The inspiration for tonight’s meal came after spending time with my brother and his beautiful fiancé in July.  They prepared the most delicious Poke bowl with Ahi Tuna and Salmon!  It was so fresh, and soooooo flavorful.  Ever since then Chef Jess has had Poke on the brain. 🙂

poke2The bottom line is that you’ve got to have fresh sushi grade Ahi to make Poke.  So, here in Atlanta, the best place to get the freshest seafood is the Atlanta Farmer’s market. 

poke3

The original recipe that Uncle Joey shared also called for pineapple, but she decided that this wasn’t the flavor profile she wanted the recipe to have.  Instead, she opted for diced jalapeños and carrots so that the Ahi could be the star.

poke5

The tuna steaks were beautiful!  Chef Jess took time to chop them into roughly equal sizes, and placed them in a bowl while she quickly whisked together the marinade.  She allowed the tuna to marinade for about an hour in the fridge.

poke6

I seriously cannot put into words just how DELICIOUS the tuna tasted.  To be honest….I could have simply eaten a bowl full of the Ahi itself. 🙂  But, the rice and veggies really helped to balance the dish (Not to mention…the tower looks really super beautiful. 😉

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We’re pretty much a brown rice kind of family, so this is what she used to create the tower.  However, you can use whatever rice your heart desires. ♥

Faith, Family, Food…    In that order

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Bon appétit,

 

Ahi Tuna Poke Tower
Serves 4
A classic Hawaiian dish made with fresh seafood.
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 large sashimi grade Ahi tuna steaks (cut unto cubes)
  2. 1/2 cup chopped green onion
  3. 2 garlic cloves (finely chopped)
  4. 1 English cucumber (thinly sliced)
  5. 1/2 cup shredded carrots
  6. 1/4 cup low sodium soy sauce
  7. 1 TBSP rice wine vinegar
  8. 2 jalapeños (partially seeded and diced)
  9. 2 tsp grated ginger
  10. 3 TBSP sesame oil
  11. 2 avocados (chopped)
  12. 1 TBSP grated ginger
  13. 2 TBSP sesame seeds (both black and white)
  14. Room Temperature Cooked rice (Brown is our favorite)
  15. A sheet of seaweed paper cut into strips
Instructions
  1. Rinse the Ahi and cut it into bite-sized cubes
  2. Rinse the green onions and chop them finely
  3. Mix soy sauce, ginger, garlic, sesame oil, vinegar, green onion and half the sesame seeds in a bowl.
  4. Add the tuna and mix well. Let it sit in the fridge for an hour for the flavors to mix.
To Assemble The Tower
  1. Place a layer of sliced cucumbers on a plate making a circular shape.
  2. Lightly grease a one-cup measuring cup with sesame oil.
  3. Fill it with rice and pack it down.
  4. Turn the measuring cup over on top of the cucumbers and gently remove the rice.
  5. Top the rice with some shredded carrots and green onions.
  6. Next, place a layer of chopped avocados.
  7. Top with a healthy serving of the marinated ahi.
  8. Garnish with black and white sesame seeds, jalepenos, and green onions.
  9. Add a few strips of seaweed
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Easy Charcuterie Board

appetizers | January 20, 2016 | By

 

cheese 1

 

We are FOODIES!  This means that we love to eat, sample, and cook foods of all kinds.  (Sidebar… they actually like frog legs?!?)  However, Chef Jess pointed out to me recently that I have been lacking.  “How so?”  I asked?  She replied that I don’t make hors d’oeuvres for them like I do when I am having a party for other people.  Hmmm.  Sigh…  She was right!  So, I decided to change this because I realized that, in her mind, “hors d’oeuvres” mean that the person visiting is really important.  So, on a random weekday….  we made a charcuterie board for an extra special after school snack simply because I wanted my babies to know that they are more important to me than ANYONE else. 😉

It is super easy, and won’t break the bank!  Pick out a couple of your favorite cheeses.  Cheddar is a kid favorite, but venture out a bit and add another.  They chose sharp cheddar, smoked gouda, and brie. Chef Jess handpicked the meats…Capocollo Salame, hard Salami, and Prosciutto.   To round it out, Chef Fresh added grapes, blueberries, dried cherries, almonds, and soft garlic cheese.   

(more…)

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BBQ Shrimp Tostadas

 

BBQ Shrimp Tostadas

 

 

BBQ Shrimp Tostadas
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. •2 teaspoons McCormick Smokehouse Maple seasoning
  2. • 3 TBSP Smokey flavored BBQ sauce
  3. • 1 teaspoon Black Pepper
  4. 1.2 teaspoon salt
  5. • 2 pounds Large Shrimp, Peeled And Deveined
  6. • 1 Tablespoon Extra Virgin Olive Oil
  7. • 4 cloves Garlic, Minced
  8. • 3 Avocados
  9. • 1 cup Red Coleslaw, grated
  10. • 1 Jalapeño, Seeded, Diced
  11. • 2 Tablespoons Freshly Chopped Cilantro
  12. • 1 clove Garlic, Minced
  13. • 2 Lime
  14. 1 cup cherry tomatoes, quartered
  15. 12 Tostada Shells
  16. 1 cup Crumbled Queso Fresco
  17. 3 Limes, Cut Into Wedges
  18. Queso Fresco, crumbled
For the shrimp
  1. Whisk together the McComick seasoning, salt and pepper in a small bowl.
  2. Place the shrimp in a large bowl, toss with olive oil and juice from 1/2 lime. Add the McCormick seasoning and stir well to coat; set aside.
  3. Heat grill to high.
  4. Skewer shrimp and place skewers on the grill and cook until just cooked through, 2 to 3 minutes per side. Baste with BBQ sauce. Remove from heat.
For Guacamole
  1. Cut avocados in half, remove seeds and scoop out pulp. In a small bowl, coarsely mash avocados, add garlic and jalapeños, quartered cherry tomatoes, juice from 1 lime, toss gently, and season with salt and pepper to taste.
  2. When ready to serve, start with a tostada shell and top with guacamole, lettuce, slaw, shrimp, and queso fresco. Serve with lime wedges.
Together Three Chef http://togetherthreechef.com/
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Spicy Shrimp Pineapple and Mango Ceviche

Shrimp and Pineapple Ceviche
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Prep Time
20 min
Total Time
2 hr 20 min
Prep Time
20 min
Total Time
2 hr 20 min
Ingredients
  1. 1 1/2 cups medium sized shrimp
  2. ½ cup pineapple chunks
  3. ¾ cup fresh lime juice
  4. 1 cup cherry tomatoes
  5. 1 small red onion
  6. 2 tablespoons minced jalapeño pepper
  7. 2 tablespoons diced sweet red bell pepper
  8. ¼ cup coarsely chopped cilantro
Instructions
  1. Directions
  2. 1. Chop Shrimp and pineapple into small pieces. Transfer to a large bowl. Cut cherry tomatoes in quarters, and dice red onion. Add to the shrimp and pineapple mixture.
  3. 2.Gently stir in the lime juice, jalapeño and sweet red bell pepper. Cover and chill for 2 hours.
  4. 3.Just before serving, stir in the cilantro.
Notes
  1. Don't be afraid to add more jalapeños if you can stand the heat. 😉
Together Three Chef http://togetherthreechef.com/
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