BEHIND THE PLATE
Steve Boeger Executive Chef Hendersonville (N.C.) Country Club Once Steve Boeger, Executive Chef of Hendersonville (N.C.) Country Club, earned the trust of his members, he began to push the creative edge. “The days of protein/starch/vegetable are fading,” says Boeger. “My members want healthier options that are more globally inspired. I’m especial-
ly proud of the Tuna-Puffed Rice-Everything Furikake, because it represents a light, fresh and sustainable option. “It’s an ‘umami bomb’ that serves as the perfect example of how building trust with your membership can lead to a really delicious plate of food,” Boeger says.
Tuna with Puffed Rice and Everything Furikake INGREDIENTS FOR AHI TUNA: ½ cup low-sodium soy sauce 2 Tbsps. mirin 1 each small shallot, brunoise 2 stalks scallions, fine cut 3 cloves garlic, brunoise 1 tsp. grated ginger 1 tsp. sesame oil 1 tsp. red pepper flakes 1 tsp. siracha sauce 1 lb. sushi-grade tuna
They should be golden and full of fragrance, but be careful not to burn them. 3. Shred the nori sheets into smaller chunks. Mix shredded nori with the toasted sesame seeds, adding a little salt and sugar and the rest of the ingredients.
½ each
PROCEDURE FOR PUFFED RICE CRACKER: 1. Cook rice until tender and blend into a cream. Spread the rice cream into sheets around 1.5 mm thick. Bake for 1 hour at 215°F. Break rice sheets into segments and deep fry.
avocado, reserve and add ½ juice of lime
PROCEDURE FOR AHI TUNA:
1. Combine soy sauce, mirin, shallot, scallions, garlic, ginger, sesame oil, red pepper flakes, and sriracha sauce in a medium bowl. Whisk well. Add tuna; stir gently to coat with marinade. 2. Smash the avocado. Reserve.
INGREDIENTS FOR PUFFED RICE CRACKER: ½ cup white rice 1.435 cups water As needed new fryer oil
TO ASSEMBLE: 1. Use a 2¾-inch forming mold and place smashed avocado into the bottom of the mold on a chilled plate. 2. Add marinated tuna and continue to mold, being careful not to release marinade onto the plate. 3. Sprinkle Everything Furikake on top, while still in the mold. 4. Remove mold carefully and add homemade herb oil (see recipe with the online version of this article) to the bottom of the vessel. 5. Add the puffed rice cracker and serve.
INGREDIENTS FOR EVERYTHING FURIKAKE:
3 tsps. 2 sheets 1 Tbsp. 1 Tbsp. 1 Tbsp. 1 tsp. 1 tsp.
sesame seeds nori salt sugar dried onion dried garlic poppy seeds
PROCEDURE FOR FOR EVERYTHING FURIKAKE:
1. Using a grinder, gently grind the sesame seeds so they release their oil. 2. Toast the sesame seeds on a frying pan over very low heat for 10 minutes. 6
l Club + Resort Chef l March 2022
www.clubandresortchef.com
