February 2008 - The Parklander Magazine

SEARED AHI TUNA WITHSESAME GLAZE AND WASABISesame seed crusted tuna served with Jasmine rice and braised Bok Choy drizzledwith Teriyaki Sauce.2 cloves Garlic - chopped 2 large Shallots - chopped1⁄2 cup Rice Wine Vinegar 1 cup Pineapple Juice1⁄2 cup Ginger - sliced 1⁄2 cup Light Soy Sauce1 tbsp Water 1 tbsp Cornstarch6 sheets Wonton Wrappers 1 whole Egg1 tbsp Water 1 tbsp Black Sesame Seeds1 tbsp White Sesame Seeds 1-1/2 tbsp Sesame Oil8 oz Ahi Tuna 1 tsp Salt1 tsp Pepper 1⁄2 cup White Wine1⁄2 cup Chicken Stock 1⁄4 lb Bok ChoyTo taste SaltTo taste Black Pepper1 oz Wasabi Powder 2 tbsp Mayonnaise1 cup White Rice 2 oz Green OnionsCombine in a medium saucepan the garlic, shallots, rice wine vinegar, pineapplejuice, ginger and soy sauce. Bring to a boil, reduce to a simmer, and let itcook until reduced by at least one-half and it coats the back of a woodenspoon. Add cornstarch and water slurry to it if not thick enough and reducefor a few more minutes.Brush the wonton wrappers with egg wash, sprinkle with the sesame seeds,and cook in a 350-degree oven until crisp. Remove from the heat and set asideto cool.Heat a sauté pan with sesame oil over high heat, sprinkle remaining sesameseeds over the tuna after seasoning with salt and pepper, and sear until rare tomedium rare temperature. Remove from the pan and slice into long strips.Deglaze with white wine and add in the Bok Choy. Re-season with salt andpepper and cook until soft.Cook white rice ahead of time; keep warm, and set aside. Combine the mayonnaiseand wasabi powder together in a bowl and set aside.To serve, arrange 5 of the wonton crisps into a pentagon shape. Make a pile ofrice in the center of them and fan out the tuna around the rice. Arrange a fewof the braised Bok Choy around the plate and garnish with the green onions.Drizzle the mayonnaise/wasabi mixture around the plate.Yield: Two 4oz. portions (chef ’s note- you can buy ready made Teriyaki sauceif you do not want to make it from scratch.)Tim Heitz, a graduate of Culinary Arts Institute of Louisiana,is a Chef with Sundream Yacht Charters and author of Making LoveIn the Kitchen. He resides in Coconut Creek with his wife Jodie.HEAVENLY CHOCOLATE MOUSSEFresh chocolate mousse served inside whipped cream clouds topped with a chocolate dipped strawberry.DARK CHOCOLATE MOUSSE:6 oz Dark Chocolate Morsels 1 oz Amaretto Liquore2 tbsp Unsalted Butter 2 Egg Yolks1⁄2 cup Heavy Cream 1 tbsp Powdered Sugar2 Egg Whites 1 oz Granulated SugarMelt dark chocolate morsels, Amaretto, and butter together in a largemixing bowl over simmering hot water until smooth and all the chocolate hasmelted; remove from heat. Beat the egg yolks until smooth and thick and foldinto the chocolate mixture. In a small mixing bowl, beat the heavy cream andpowdered sugar until stiff peaks form and then fold into the chocolate. Beatthe egg whites until soft peaks form, add the granulated sugar and continue tobeat until stiff peaks form, then fold that also into the chocolate mixture. Pipeor scoop into the parfait glasses and chill for 1-2 hours before serving. Garnishwith sliced strawberries and a mint leaf.the PARKLANDER79