Holidays With Honey – Tuna Tartare

tuna tartare

This will be another part of my contribution to The Feast of the Seven Fishes in Chicago. I like the fact that it’s red and green, and the Asian flavors will be a refreshing prelude to the traditional Italian pasta dishes.

Yield:  25 servings

Ingredients

1 3/4 pounds sushi grade tuna

2/3 cup olive oil

3 limes, zest grated

1/2 cup freshly squeezed lime juice

1 1/4 teaspoons wasabi powder

1 1/4 tablespoons soy sauce

1 tablespoon hot red pepper sauce

1 1/4 tablespoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon honey

2/3 cup minced scallions, white and green parts (6 scallions)

1 1/2 tablespoons minced fresh jalapeno pepper, seeds removed

3 ripe Haas avocados

Directions

Cut the tuna into 1/4-inch dice and place it in a large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, honey, salt, and pepper. Stir until honey is dissolved. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Layer the tuna mixture over the diced avocados in a 9″x13″ glass dish.  Cover and place in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.

Go-To Honey Salsa

salsa

This is an accompaniment to the Black Bean Soup posted today, and it is a good all-purpose Salsa recipe. The honey counters the acidity of the tomatoes.

Ingredients

1- 14 oz can diced tomatoes

1- 10 oz can orginal Rotel

1/2 small onion, roughly chopped

1 clove garlic, peeled and smashed

1/2-1 jalapeno, seeded or not (depends on how spicy you like it)

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon ground cumin

small to medium size handful of cilantro, washed

juice of 1 lime

Directions

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Jalapeno Honey Corn Bread Muffins

jalapeno 2

These muffins go beautifully with the Black Bean Soup posted earlier today.

Ingredients

1 cup sifted flour

1 cup cornmeal, preferably stone ground

1 tablespoon sifted baking powder

1 teaspoon dried hot red-pepper flakes

1 teaspoon honey

1/2 teaspoon salt

1 1/2 teaspoons ground cumin

2/3 cup sour cream

2/3 cup milk

2 tablespoons melted butter

1 large egg

1/3 cup finely diced fresh or canned jalapenos

1/3 cup finely diced green onions or scallions

1/3 cup drained canned corn kernels

1 3/4 cups finely grated sharp Cheddar cheese

Melted butter or liquid bacon fat for greasing muffin tins

Directions

Preheat the oven to 375 degrees.

In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.

In a separate mixing bowl, add the sour cream, honey and milk, and blend well with a wire whisk. Beat in the melted butter and egg.

Add the liquid ingredients to the cornmeal mixture and blend well. Add the chilies, green onions, corn and cheese. Blend thoroughly.

Grease the inside of eight half-cup muffin tins. Spoon equal portions of the batter into each greased tin. The batter may be a bit higher than the top of the tins.

Place in the oven and bake 25 minutes. Ideally, these muffins are best eaten hot, fresh from the oven.

Yield:  Eight muffins

Best Thanksgiving Leftovers – Turkey Banh Mi Sandwiches

Vietnamese baguette sandwiches, called Banh Mi, have attracted a loyal fan base. The uniqueness of these sandwiches lies with the french influenced baguette and the flavor packed, savory Viet style fillings. Leftover turkey makes a tasty Banh Mi!

Ingredients:

Chilled cooked roast turkey chopped or shredded for 4 sandwiches (about 1 pound)

2/3 cups mayonnaise like Hellman’s

1 tablespoon honey

1 tablespoon Asian chile sauce like Sriracha

2 green onions finely chopped

1/2 thinly sliced peeled cucumber

1 cups coarsely grated carrot

1/4 cup unseasoned rice vinegar

A handful of fresh cilantro sprigs

4 fresh white or whole-wheat baguettes

Jalapeno chiles, sliced thin

Salt and Ground pepper

Directions:

Combine the carrot and cucumber with rice vinegar and let sit for 15 minutes, tossing occasionally. Chop or shred chilled cooked turkey and mix with chopped green onion and mayonnaise spiked with honey and Asian chile sauce like Sriracha.

Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside the baguette. Add more heat with thinly sliced jalapeno chiles if desired. Add salt and pepper to taste.