Ahi and Avocado Latttice Prep Time: Less than 30 mins
2016
Cooking Directions Ingredients
Serves: 5 6 Oz. sour cream 1 Tbl. lime zest 1 Oz. lime juice 3 Tbl. wasabi powder 14 Oz. sushi-grade ahi tuna fillet 1 Oz. white sesame seeds 1/2 Oz. black sesame seeds 1 Tbl. olive oil 50 Oz. Old Fashioned Waffle Fries 5 Oz. fresh avocado, diced 1/4" 2 Oz. sweet dark soy sauce (ketjap manis) 2 1/2 Tbl. scallions, finely sliced on the bias 5 Tsp. toasted sesame seeds To Taste salt and pepper
Combine the cream, lime zest, lime juice and wasabi powder in a bowl and whisk until smooth; transfer to a squeeze bottle. Season the ahi with salt and pepper. Coat both sides with a blend of white and black sesame seeds. Sear the ahi on both sides in a hot skillet with olive oil, leaving the center raw. Remove from the pan and dice into 1/4" cubes. For each serving: Prepare 10 oz. of the lattice fries according to the package directions and place on a warm plate. Top the lattice fries with 2 1/2 oz. of ahi, 1 oz. of avocado, drizzle with 1/3 oz.of soy sauce and 1 oz. of wasabi creme. Sprinkle with 1/2 Tbsp. of scallions and toasted sesame seeds.
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BBQ Salmon Salad Prep Time: Less than 30 mins
2016
Cooking Directions Ingredients
Serves: 24 2 Quart 100% Vegetable Juice 1 Cup cider vinegar 1 Cup brown sugar 3/4 Cup BBQ dry spice rub 3/4 Cup olive oil 2 Cup scallions, chopped 9 Lbs. salmon fillets, 6-oz. portions non-stick cooking spray 6 Lbs. mixed salad greens (romaine, iceberg, frisee, chickory, etc.) 72 Oz. tomatoes, chopped (4lb., 8oz.) 3 Lbs. cucumbers, diced 24 Oz. carrots, shredded (1lb., 8oz.) 28 Oz. corn kernels, frozen, thawed, drained (1lb., 12oz.)
In covered container whisk together juice, vinegar, sugar and half the spice rub mixture and mix well. Whisk in olive oil and then scallions to finish. Cover and refrigerate at least 2 hours before serving. Reserve 2/3 of BBQ sauce for basting fish while grilling and remainder to use as a salad dressing for completed salad. Place fish fillets on a sheetpan in one layer and sprinkle evenly with remaining BBQ spice rub. Cover and refrigerate at least 2 hours or overnight before cooking. Before grilling, spray each seasoned fillet with non-stick cooking spray and grill, over high heat, seasoned-side down over fire for 1 minute. Turn and baste with BBQ sauce several times for 2 minutes over top of each fillet until fish flakes easily when tested with a fork and internal temperature is 165F. or higher for 15 seconds. CCP: May be served hot 140F or higher, or chilled 40F or lower. For Each Serving: Place 2 cups greens on chilled dinner plate. Top with 1/2 cup chopped tomatoes, 1/4 cup each: diced cucumber, shredded carrot and corn kernels. Place a cooked fish fillet over top of salad and drizzle with 2 tbsp. BBQ sauce to serve.
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Hot-Hot Spaghetti with Shrimp Prep Time: Less than 30 mins
2016
Cooking Directions Ingredients
Serves: 4 8 Oz. Spaghetti 1 Tsp. olive oil 2 Ea. garlic cloves, minced 1 Ea. large shallot, finely chopped 1 Tsp. crushed red pepper flakes 1 Lbs. raw 31-35 count, peeled and deveined shrimp, thawed if neccessary 10 Oz. grape or cherry tomatoes, each cut in half 1/3 Cup drained hot banana pepper rings 1/4 Cup dry white wine 2 Tbl. fresh lemon juice 1 Tbl. butter, cut into pieces 1/4 Tsp. ground black pepper 1/4 Tsp. kosher salt 2 Tbl. chopped fresh parsley leaves
Heat large covered stockpot of salted water to boiling over high heat. Add spaghetti and cook as label directs; drain and return to stockpot. Meanwhile, in lare skillet, heat oil over medium heat. Add garlic, shallot, and crushed red pepper, and cook 2 minutes, stirring frequently. Add shrimp and cook 3 minutes or until shrimp turn almost opaque throughout, stirring occasionally. Stir in tomatoes, peppers, wine, lemon juice, butter, black pepper and salt, and cook 1 minute or until heated through, stirring constantly. Add tomato mixture and parsley to pasta. With tongs, toss pasta until well coated with sauce. Serve pasta in warm pasta bowls.
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Grilled Halibut Poisson Cru Prep Time: Less than 30 mins
2016
Cooking Directions Ingredients
Serves: 4 2 Lbs. fresh halibut, 6-8 oz. portions 6 Ea. fresh limes, juice only 1 Cup coconut flakes 1 Tbl. sambol-chili sauce 1 Tbl. corn syrup 1 Ea. can of coconut milk, 14 oz. 1 Tbl. tomato paste 1 Tsp. kosher or sea salt 1 Tbl. minced parsley 2 Tbl. butter, softened To Taste coriander, salt and pepper
For the fish, heat the grill to 350 degrees or high heat. Season fish with salt, pepper and coriander. Then, cook on both sides until medium well in temperature, 5-6 minutes per side. Once cooked, remove from heat and rest 2-3 minutes. Then serve over pre-cooked jasmine rice and finish with prepared sauce. To make sauce: In a bowl, blend all sauce ingredients, except butter, and allow to blend or marinate for 30 minutes. After blending flavors, pour through sieve or strainer, then heat over low heat until warmed. Then whisk in butter off heat, then serve.
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