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Five Spice Seared Ahi Tuna With Hearts Of Palm Beach Salad
Hot Olives
Ahi Tuna:
Ingredients:
4 oz. Ahi tuna
.25 oz. Chinese Five Spices (see below)
1 oz. canola oil
4 cucumber slices
.25 oz. pickled ginger
½ oz. sweet chili sauce
½ oz. Cusabi dressing
Chinese Five Spices:
Star anise, cinnamon, cloves, Szechwan peppercorns and fennel seedProcedure:
Preheat sauté pan over medium high heat. Coast Ahi tuna with Chinese five spices. Add canola oil and sear Ahi tuna on both sides. Remove from heat and let rest for 2-3 minutes. Slice Ahi tuna into 1 oz. medallions and layer on plate with cucumber. Garnish with Cusabi, sweet chili sauce and picklet ginger. Hearts Of Palm Beach Salad
Ingredients:
4 oz. Spring mix
1 oz. toasted almonds
1 oz. sun-dried cranberries
2 oz. hearts of palm
2 oz. feta cheese
2 oz. mango vinaigrette (recipe below)
Procedure:
Preheat oven to 350 degrees. Place sliced almonds on a baking sheet and bake for 12-15 minutes or until golden brown. Set aside to cool. Slice hearts of palm on a bias and set aside. Place spring mix in a large bowl. Top with toasted almonds, sun-dried cranberries, hearts of palm, feta cheese and homemade mango vinaigrette. Mango Vinaigrette:
2 oz. mango chutney
½ tsp. minced garlic
½ tsp. whole grain mustard
1 tsp. granulated sugar
4 oz. orange juice
1 oz. red wine vinegar
4 oz. olive oil
Procedure: Place mango chutney, minced garlic, whole grain mustard, sugar, orange juice and red wine vinegar in a mixing bowl and blend, slowly whick in olive oil until emulsified. Aegean Pasta
Ingredients:
6 oz. farfalle pasta
1 oz. sun-dried tomatoes
1 oz. artichoke hearts
1 oz. asparagus tips
½ oz. Kalamata olives
1 oz. Roma tomatoes
½ oz. spinach
1 oz. butter
2 oz. pesto sauce
1 tsp. minced garlic
1 oz. feta cheese
1 oz. fresh mozzarella
1 oz. balsamic reduction
Procedure:
Sauté minced garlic, asparagus, sun-dried tomatoes, Roma tomatoes, Kalamata olives and artichoke hearts. Toss in farfalle pasta and add pesto. Toss in spinach and mozzarella to finish and plate for service. Drizzle with balsamic reduction. Hot Olives
463 West New England Avenue
Winter Park, FL
407-629-1030
www.hotolivesrestaurant.com
Ingredients:
4 oz. Ahi tuna
.25 oz. Chinese Five Spices (see below)
1 oz. canola oil
4 cucumber slices
.25 oz. pickled ginger
½ oz. sweet chili sauce
½ oz. Cusabi dressing
Chinese Five Spices:
Star anise, cinnamon, cloves, Szechwan peppercorns and fennel seedProcedure:
Preheat sauté pan over medium high heat. Coast Ahi tuna with Chinese five spices. Add canola oil and sear Ahi tuna on both sides. Remove from heat and let rest for 2-3 minutes. Slice Ahi tuna into 1 oz. medallions and layer on plate with cucumber. Garnish with Cusabi, sweet chili sauce and picklet ginger. Hearts Of Palm Beach Salad
Ingredients:
4 oz. Spring mix
1 oz. toasted almonds
1 oz. sun-dried cranberries
2 oz. hearts of palm
2 oz. feta cheese
2 oz. mango vinaigrette (recipe below)
Procedure:
Preheat oven to 350 degrees. Place sliced almonds on a baking sheet and bake for 12-15 minutes or until golden brown. Set aside to cool. Slice hearts of palm on a bias and set aside. Place spring mix in a large bowl. Top with toasted almonds, sun-dried cranberries, hearts of palm, feta cheese and homemade mango vinaigrette. Mango Vinaigrette:
2 oz. mango chutney
½ tsp. minced garlic
½ tsp. whole grain mustard
1 tsp. granulated sugar
4 oz. orange juice
1 oz. red wine vinegar
4 oz. olive oil
Procedure: Place mango chutney, minced garlic, whole grain mustard, sugar, orange juice and red wine vinegar in a mixing bowl and blend, slowly whick in olive oil until emulsified. Aegean Pasta
Ingredients:
6 oz. farfalle pasta
1 oz. sun-dried tomatoes
1 oz. artichoke hearts
1 oz. asparagus tips
½ oz. Kalamata olives
1 oz. Roma tomatoes
½ oz. spinach
1 oz. butter
2 oz. pesto sauce
1 tsp. minced garlic
1 oz. feta cheese
1 oz. fresh mozzarella
1 oz. balsamic reduction
Procedure:
Sauté minced garlic, asparagus, sun-dried tomatoes, Roma tomatoes, Kalamata olives and artichoke hearts. Toss in farfalle pasta and add pesto. Toss in spinach and mozzarella to finish and plate for service. Drizzle with balsamic reduction. Hot Olives
463 West New England Avenue
Winter Park, FL
407-629-1030
www.hotolivesrestaurant.com
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