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(Cooking) Poke Ahi Bowl

Since our vacation to Hawaii last spring, I've been a bit obsessed over how to make the best Poke Ahi bowl. Poke Ahi is tuna, served raw in a marinade. It's honestly super simple to make - just mix it all together in a bowl, leave it in the fridge for a couple of hours and serve over rice. I serve mine over rice with some soy available on the side. A little research shows that there are dozens of recipes and variations, as it's all about the marinade and the adds to your bowl. Trying this out a few times, I have found (as with most fresh delicious ingredients) that keeping it simply and herbaceous is the best route. Don't let the idea of raw fish get you all afraid to try this, but it's important to get the best Ahi you can find, usually at the fish market or a Whole Foods. If you tell the fishmonger what you are using it for, they will give you a filet with the least amount of marbling. This is a fresh hot summer night dinner that is loaded with spicy flavor and is actually, real good for you too! Break open a nice Japanese beer - and you are all set to eat well while beating the heat.
  • 2 pounds sushi-grade Ahi tuna
  • 1/4 cup Ogonori (fresh seaweed) or dried nori
  • 2 tablespoons green onion, sliced
  • 2 tablespoons roasted garlic, chopped
  • 6 tablespoons soy sauce (Yamasa is preferred)
  • salt, to taste
  • hot chili flakes (optional)
As I said - the preparation is easy. Mix all the ingredients in a bowl, cover with plastic wrap and refrigerate for 2 to 4 hours. I serve it over white rice with some soy on the side. This two pound preparation - serves 4.

(Cooking) Cupcake Quiches

I just finished making these Cupcake Fritatas for brunch. Making them in the cupcake tins is a fast, quick way to pull off a recipe that in a saucepan takes more time and is less "fingerfoody" to serve for brunch. They were superb.  This is a versatile recipe, as you can add any veggies you may prefer, add or replace other ingredients to satisfy your own individual flavor. These are perfect as an appetizer for any party you may think of having in the future, as a quick lunch fix or whatever you may want! You can keep them vegetarian by skipping the bacon. You can add any other veggies of your choice. The sky is the limit so I hope you get creative with them. So many different kinds of cheese work too - cheddar, gouda, gruyere. Once you get the basic recipe down, it's a home run. Enjoy!       Ingredients:
6 eggs, beaten, I always use organic eggs 1 cup egg whites, I buy them in a container 1/2 cup WHOLE milk 1/2 cup shredded sharp cheddar 2 red peppers, chopped 1 green pepper, chopped 1 onion, chopped 1 teaspoon salt 4 tablespoons olive oil 3 garlic cloves, chopped 3-4 green onions, chopped 6 slices Canadian bacon, chopped.


Preheat oven to 350F. Spray muffin baking pan with cooking spray and set aside. On a sauce pan over medium heat heat the oil and add the veggies except the garlic. Cook for 3-5 minutes. Add garlic and bacon and cook for a further 2-3 minutes. In a bowl mix regular eggs, milk and egg whites. Divide veggie mixture between the muffin tins. Add a sprinkle of cheese, then top veggies with 3-4 tablespoons of the egg mixture. (filling the cup in the pan to 3/4 full) Sprinkle each fritata with the green onions and bake for 15-20 minutes. Let the fritatas cool in the pan for about 5 minutes. Run a small knife along side each fritatta to release it from the pan. Serve warm.
I've been working on making this recipe really work for a while. It's easy to bread fish, and baking it makes it a healthy choice. It also allows you to use any fresh herb you'd like (from Basil to Parsely to Cilantro to Herbs D'Provence) because you don't need to worry about the breading scorching the fresh herbs in a hot pan of oil. So this recipe really is a win win. The second score is the fresh tartar sauce recipe. Honestly - you'll never buy store bought tartar once you realize how fresh and delicious the stuff made at home in your kitchen is. Best part, the whole shoot and shebang can be made and on your table in about 30 minutes. Can't beat that! Enjoy!
  • 1/2 cup mayonnaise
  • 2 Tbs. minced red onion
  • 2 Tbs. sweet pickle relish or dill pickle relish
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1 Tbs. capers, drained, rinsed, and chopped
  • 2 tsp. fresh lemon juice
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • 4 tablespoons ground ginger
  • 3 tablespoons Herbs D'Provence
  • 1/3 cup grated parmesan
  • Kosher salt and freshly ground black pepper
  • 4 skinless tilapia fillets (about 4 oz. each)
  • 1 large lemon, cut into wedges
Position a rack in the center of the oven and heat the oven to 400°F. Line a baking sheet with parchment and set aside. In a small bowl, stir together the mayonnaise, red onion, relish, parsley, capers, and lemon juice. Cover and refrigerate. Line up three wide shallow dishes. Put the flour in the first; beat the eggs lightly in the second; put the breadcrumbs, ginger and parmesan in the third. Season the tilapia with salt and pepper. Working with one fillet at a time, coat it with flour and shake off the excess. Then dip the fillet in the egg and dredge it in the breadcrumbs and ginger, patting them on to help them adhere. Set each breaded fillet  on the baking sheet with parchment as you finish it. Sprinkle the Herbs D'Provence over the finished filets. Put in a 400 degree oven for 15 minutes or until golden brown. Serve immediately with lemon wedges and the tartar sauce.