Chili Lime Tuna Crudo with Mango Juice


A few weeks ago, I was lucky enough to be invited to a bluefin tuna carving event with Fleishigs magazine and Akimori restaurant at the kosher.com test kitchen, sponsored by Tuscanini. They brought in a 158lb. bluefin tuna that had been caught that very day in Mexico, and they carved it right in front of us! It was fascinating.

The tuna was broken down into akame (lean), chutoro (medium-fatty) and otoro (fattiest) and prepared in different styles – shashimi, nigiri, torched and lightly seasoned. They also set up a poke bar for us to make our own bowls! It was such a fun way to learn about the different styles of fish and their preparation and we had a blast! The best part was getting to take home a goodie bag of otoro, the most prized part of the fish, and I knew I had to make something extra special. With Passover in mind, I decided to create a bright and fresh mango juice to cut the richness of the fish, and it was epic!! I hope you give it a try!

 

Chili Lime Tuna Crudo with Mango Juice

1 ripe mango
2″ chunk of ginger
juice of 1 lime
3 tbsp water
kosher salt, to taste
1 lb. sushi grade tuna
1 Thai chili, thinly sliced
2 radishes, thinly sliced
handful of microgreens
zest of 1/2 lime
2 tbsp good quality extra virgin olive oil
flaky salt

Method:

Using a blender or food processor, blend the mango, ginger, lime juice and water until pureed. Strain the juice through a fine mesh sieve, pressing down on the solids to extract as much juice as possible. Season with salt, to taste.

Using a very sharp knife, thinly slice the fish in a single stroke.

Transfer the fish to a large platter, dispersing it in an even pattern. Using a small pitcher, pour the mango juice around the fish, taking care to fill the empty spaces and not pour it over the fish.

Garnish with radishes, chilies, microgreens and lime zest. Drizzle with olive oil and finish with flaky salt.

Serve cold.


Related Recipes:

sushi burrito

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Cinnamon Toast Crunch Pasta Chips!

It’s all about the Pre-Passover Pantry repurposing these days and I’m helping you clean it out, because that’s what I do! Of course I can give you just another savory pasta recipe – but you’ve all had mac ‘n cheese, lasagna, and just about every pesto pasta and cheesy concoction you can think of. So, I went sweet! Yes, sweet! You can call these pasta chips or cereal – but either way, you cook them just until softened, deep fry to crispy perfection and then toss in cinnamon-sugar for a churro coating that tastes just like Cinnamon Toast Crunch cereal! So fun! The best part is? You can literally use any pasta shape for it! And if you don’t want to go sweet – toss them in your favorite savory blend!

 

Cinnamon Toast Crunch Pasta Chips

dried pasta – any amount, any shape! (you can break up lasagna sheets too!)
canola oil, for frying
1/2 cup granulated sugar
1 tbsp cinnamon

Method:

Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook for 7 minutes. Drain and transfer to a kitchen towel to dry.

In a large bowl, combine the sugar and cinnamon and whisk until incorporated. Set aside.

Heat a pot or deep skillet with a few inches of oil. Add a handful of pasta at a time, stirring with a rubber spatula so they don’t stick together. When the pasta turns golden brown, remove with a slotted spoon or spider and drain quickly on paper towels. Immediately transfer the pasta chips to the cinnamon sugar mixture and toss to coat.

Enjoy on its own, dipped into chocolate or dulce de leche, or, my favorite, with milk!

NOTE: if you prefer a savory chip, toss in za’atar, bbq seasoning, or your favorite dry rub.

Related Recipes:

Lasagna Chips with pizza hummus

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Beans alla Vodka (without the vodka!)

We are a bean family, and also one that is passionate about our Meatless Mondays, so there are always plenty of canned bean in the pantry for curry, refried beans and soups. But if you’re looking to get rid of some cans in a delicious  new way, this beans a la vodka recipe is just the thing!

Beans alla Vodka

2 cans white beans, any variety (I used large lima beans), rinsed and drained
1 large shallot, minced
2 cloves garlic, minced
1 tbsp butter
1 tbsp extra virgin olive oil
3 tbsp tomato paste
1/2-1 tbsp gochujang
3/4 cup heavy cream
smidge of honey
2 tbsp water
kosher salt, to taste
2 tbsp parmesan, for garnish
2 chopped scallions, for garnish

Method:

Heat the butter and olive oil in a large skillet, add the shallots and garlic and saute until softened and translucent. Add the tomato paste and saute until it darkens in color, 2 minutes. Add the gochujang and saute to incorporate. Stir in the heavy cream and bring to a simmer. Add the honey, and season, to taste, with salt. Add the water and the beans and cover with foil. Simmer for 10 minutes. Remove the foil and taste, adjusting seasoning as needed. If the mixture thickened too much, add a bit more heavy cream or water to thin out. Garnish with parmesan and scallions.

Delicious on toasted sourdough with a drizzle of olive oil!

NOTE: If you want to use dried beans, rinse them in a fine mesh strainer, add to a pot with several inches of water. Bring to a gentle boil, reduce the heat, and simmer for 30 minutes, discarding any foam that rises to the surface.
Allow the beans to simmered for another 30 minutes and season with salt. Continue cooking until the beans are tender, adding more water if they begin to look dry. The cooking time could range from 30 minutes to 2 hours, depending on the size and freshness of your beans. I recommend soaking them overnight to reduce cooking time.

Related Recipes:

cheesy ravioli in pink sauce
pasta free spinach manicotti
beer and frank baked beans

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Dubai Chocolate Biscotti

Yes we are all over the Dubai chocolate trend but hear me out. You don’t need to make pistachio butter for this one. And really, it was all about the pre-Passover pantry clean-out for me! I just wanted to get rid of the leftover kataifi from my freezer, so this recipe was born. It’s nothing like the traditional Dubai chocolate – it just incorporates pistachios, toasted kataifi and chocolate chips, and it’s SO. EASY. TO. MAKE. Plus, I use olive oil, making it the perfect after dinner treat.

Thank of this as your basic biscotti dough. Use it to get rid of your leftover nuts, chocolate and dried fruit – the possiblities are endless!

Dubai Chocolate Biscotti

1/2 cup chopped kataifi dough
2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
2/3 cup extra virgin olive ol
2 eggs
1 tsp vanilla extract or vanilla bean paste
1/2 cup roasted, salted pistachios
1/2 cup mini chocolate chips

Method:

Preheat oven to 400 degrees. Spread the kataifi onto a parchment-lined baking sheet and bake until golden brown and toasted, about 15 minutes, stirring every 5 minutes.

In a medium bowl, whisk the flour, sugar, baking powder and salt. In a second bowl, whisk the olive oil, eggs and vanilla. Add the wet ingredients to the dry and stir until a dough forms. Stir in the toasted kataifi, pistachios and chocolate chips.

Divide the dough in half and form into 2 long logs on a parchment-lined baking sheet. Bake at 350 degrees for 25 minutes. Remove from the oven and cool for 10 minutes.

Transfer the logs on the parchment paper to a flat surface and slice into 1/2″ biscotti. Use your knife to transfer the cookies and place cut-side-up on 2 parchment-lined sheet trays. Return to the oven to bake for an additional 15-20 minutes, until golden and toasted.

VARIATION: stir in your favorite nuts, dried fruit and chocolate.

Related Recipes:

marzipan biscotti
grape nut coconut crunch cookies
cowboy cookies

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Yangnyeom Salmon

To know me is to love Trader Joes. No really! I always say, it’s cheaper than therapy (well maybe not anymore!), but whenever I’m having a bad day, or I just need to get out, I head to TJ’s. I love how their products are seasonal and constantly changing, and while not everything is kosher, their products inspire me a lot in the kitchen.

So when I saw their new kosher yangnyeom sauce on the market, I just HAD to have it. Firstly, because it’s Korean, and Korean food is my jam. Secondly because it’s spiced with gochujang, my absolute favorite umami-rich chili paste. And obviously because it’s kosher and pareve – I had to check it out.

Yangnyeom in Korean means “seasoned” or “marinated,” and it’s most famously associated with Yangnyeom chicken, a popular Korean fried chicken dish coated in the sweet and spicy sauce.

Traditional yangnyeom sauce is made with a combination of ketchup, gochujang, soy sauce, sugar, rice syrup or honey, garlic, and sometimes other seasonings like ginger, vinegar, and sesame oil. To me it tastes like teriyaki sauce, only spicier and more umami.

I think it would be great on fried or grilled chicken, meat, or fish!


Yangnyeom Salmon

6 slices salmon fillet
1/2 cup Trader Joes yangnyeom sauce (may sub teriyaki mixed with gochujang, to taste)-
1 pint button mushrooms, sliced
2 scallions, chopped
2 tsp black and white sesame seeds
2 tbsp extra virgin olive oil

Method:

Place salmon in a parchment lined baking dish. Top with mushrooms, scallions and sesame seeds. Pour the yangnyeom sauce over it and drizzle with oil. Bake at 400 degrees for 15-18 minutes, until fish is flaky.

Variation: use thawed edamame in place of mushrooms.

Related Recipes:

panko salmon with almond butter sauce
chili lime crispy salmon
sweet chili broccoli salmon

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