Appetizers

Tombo Tuna Taco with Duda Radish & Black Garlic Salad

Wednesday, December 17th, 2014

Recipe by Chef Todd Fisher

Ingredients

1 pound Sushi Grade Tombo Tuna
1 tablespoon  canola oil
1 tablespoons toasted sesame oil
1 tablespoon dark soy sauce
2 tablespoons seasoned rice vinegar
2 teaspoons fish sauce
2 teaspoons freshly grated ginger
Coarse salt and freshly ground black pepper
3 peeled black garlic cloves – mashed with a touch of rice vinegar
1 pkg Duda Radish ministicks
2 green onions – finely sliced on the diagonal
2 tablespoons of fresh cilantro – chopped
1 tablespoon of toasted sesame seeds
4 sheets Toasted Nori cut into 3 inch squares

Directions

1. Dice Tombo Tuna into 1/4 inch pieces and place in a bowl in refrigerator until ready to serve.

2. In a medium bowl mash the black garlic with half of the rice wine vinegar.

3. Combine the canola oil, sesame oil, soy sauce, remaining rice vinegar, fish sauce and grated ginger.

4. Whisk dressing and adjust with salt and pepper to taste.

5. Use half the dressing to marinate the tuna, use the remaining dressing to toss the radish mini sticks, scallions and cilantro.

6. Place a spoonful of marinated tuna on each square of nori, top with the Radish salad and repeat until all tuna and salad is served.

7. Sprinkle the tacos with the toasted sesame seeds and serve immediately!

Serves 4

Grilled Ciabatta with Burrata, Basil, Fluer d’ Sel &Duda Radish & Celery “Crudo”

Wednesday, December 17th, 2014

Recipe by Chef Todd Fisher

Ingredients

3 tablespoons extra-virgin olive oil; more for brushing
2 tablespoons minced fresh basil; small leaves for garnish
1 minced shallot
1 lemon, juiced
1/3 cup Duda sliced celery
1 pkg Duda Radish matchsticks
8-1/2 to 3/4-inch-thick slices crusty, Ciabatta bread
Fluer d’ SelFreshly ground black pepper
1 8-oz. package burrata (or fresh mozzarella), drained

Directions

1. Prepare a medium-high gas or charcoal grill fire.

2. In a small bowl, combine the oil, basil, shallot, and lemon juice. Add the sliced Duda Celery and the Duda Radish Matchsticks. Adjust seasoning with salt and pepper.

3. Brush the bread slices on one side with oil, and sprinkle with salt and pepper.

4. Grill the bread until toasted, 1 to 2 minutes per side.

5. Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the burrata, sprinkle with  Fluer d’ Sel and top with Vegetable Crudo, small basil leaves and another drizzle of exceptional extra virgin olive oil and these are ready to serve. Serves 4.

Simple Celery Shooters

Thursday, August 21st, 2014

Ingredients:

Recipe by Kevin Towle

10 celery stalks, peeled of strings
16 ounces of ricotta cheese
5 tablespoons of cheesecake flavored pudding mix
1/2 of pure vanilla extract
2 tablespoons of half and half
1 1/2 cups of raspberries
1 1/2 cups of blueberries
1 1/4 cups of maple balsamic vinegar

Directions:

  1. Peel the stalks of strings on the celery the best you can and cut them into 3 inches pieces.
  2. In a medium bowl, combine ricotta cheese, cheesecake pudding, vanilla and half and half well (it’s best if you can let it sit over night, but if not leave in refrigerator for 30 minutes before using).
  3. Wash and pat dry the berries.
  4. In a small saucepan, heat the balsamic vinegar over medium/high heat and reduce the liquid until it thickens. Chill for 30 minutes.
  5. Slice a small sliver of the boat of your celery lengthwise so the celery wont tip over and place the boats around the platter.
  6. Take a small plastic bag and fill it with your ricotta cheese mixture.
  7. Push the ricotta cheese mixture to one side of the plastic bag, seal, and cut 1/2 inch off the edge to pipe the celery.
  8. Place the berries on the celery (decorate as you please!)
  9. Pour the maple balsamic vinegar reduction into dipping bowls or drizzle of the celery.

Smoked Salmon Cream Cheese Sticks

Tuesday, July 1st, 2014

Ingredients:

  • 8 oz. package of cream cheese, allow to sit on the counter for at least 20 minutes
  • 4 oz. package of refrigerated smoked salmon, chopped
  • 2 green onions, sliced thinly
  • pepper to taste
  • 1/2 lemon
  • 8 celery stalks, cut into thirds and cut into thirds long ways into sticks

Directions

Add cream cheese, smoked salmon and green onions to a medium-sized mixing bowl. Mix together using a metal or wooden spoon ensuring the smoked salmon is evenly distributed throughout the cream cheese. Add pepper to taste. Take the 1/2 lemon and squeeze twice over the mixture (making sure to not allow lemon seeds to fall in) and mix again. Serve as a dip. Dip can be prepared the night before.

Recipe and photo courtesy of Julie Deily of The Little Kitchen.