And I Can Cook, Too

Saturday, March 31, 2007

Saturday, March 31, 2007

Our department head, Barbara, is hosting cocktail hour at her house tomorrow, and she has clearly stated that no-one is expected to bring a thing. Naturally we gastronomy students are tripping all over ourselves in an effort to impress without looking like we made any effort whatsoever. I opted for the KISS approach. I decided that if the ahi is good, the poke will be too, and I was off to the market. The ahi was delicious. I am going to impress without making any effort whatsoever.

Kristin's Poke

1 Lb. Sashimi grade Ahi (yellow fin tuna), cut into bite size pieces
3 Tbsp. Shoyu (soy sauce)
3 Tbsp. Sesame Oil
5 Drops Chili Oil
1 Tsp. Fresh Ginger, grated (nope, you can't use dried) (NO!)(I don't care!)
3 Green Onion, sliced
1 Tbsp. Sesame Seeds, toasted in a dry pan over low heat until golden brown.

Mix all the ingredients except the ahi. Taste, and adjust everything. Different brands of shoyu, sesame oil, and chili oil have differing strengths and flavors, so play with it until you think it tastes good. Add the ahi and mix well. Allow to sit for at least 1/2 hour for the flavors to blend. Eat raw. Deeelicious.

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