Chef John's Hawaiian-Style Ahi Poke
Recipe By:Chef John
"The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen."
·1/4 cup soy sauce
·2 tablespoons sesame oil
·1 teaspoon grated fresh ginger root
·1/3 cup thinly sliced green onions, plus more for serving
·2 tablespoons crushed, roasted macadamia nuts
·1 tablespoon finely crumbled dried seaweed
·1/2 teaspoon hot red pepper flakes
·1/2 teaspoon kosher salt, or to taste
·1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
·1 teaspoon toasted sesame seeds
·Lemon juice, lime juice, or seasoned rice vinegar (optional)
- Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
- Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
- Serve over sticky “sushi” rice topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.You can garnish with thinly sliced seasonal vegetables AND/OR edamame.
DO NOT MARINATE THE TUNA IN CITRUS OR VINEGAR, AS THAT WILL “COOK” THE TUNA, SIMILAR TO CEVICHE.
CANE + GRAIN (Drink from The Mill House in Maui)
Leblon Cachaça (Brazilian Rum), Crème de Cacao, Splash of Lime Juice, Maui Brewing Coconut Porter Reduction (Make your own, but always use the reduction and never put just a ”splash” in the drink, Mole’ Bitters.
Chef J's Stuffed Smoked Salmon Mousse Profiteroles
By Chef J
YOU CAN USE ANY SMOKED FISH WITH THIS RECIPE, NOT JUST SALMON.
- 1 cup Water
- 1/2 cup (1 stick) Unsalted Butter
- 1 teaspoon Sugar
- 1 pinch Salt
- 1 cup Sifted All-Purpose Flour
- 1 teaspoon Baking Powder
- 3 Large Eggs
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely.
- Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot.
- Remove from the heat and scrape the dough into a mixing bowl.
- Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit.
- Add the eggs, one-at-a-time, stopping to scrape down the sides of the bowl periodically.
- When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
- Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible.
- You can use a pastry bag fitted with a star tip or a large spoon, your choice.
- Place the pans in the oven and bake for 10 minutes.
- Reduce the heat to 350 degrees F. and continue to cook for 25 minutes.
- Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch.
- The profiteroles should be golden brown and well-risen.
- Allow the shells to cool before filling.
- Using a serrated knife, slice the top off the pastry puffs and remove a little of the soft middle and stuff with mousse.
Smoked Salmon Mousse:
- 4 ounces Smoked Salmon
- 2 tablespoons Heavy Cream
- 1 8 Ounce Package of Cream Cheese, Softened
- 1/2 Lemon, Juiced
- 1/2 teaspoon Dried Dill Weed to taste
- Salt & Pepper to taste
- Ground Cumin to taste
- Place smoked salmon in a blender or food processor, and blend until smooth.
- Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper, and cumin.
- Blend to desired consistency and begin stuffing the profiteroles.