Posts Tagged :

yum

Teriyaki Tuna & Avocado Poke Nachos

 1024 679 Taylor Tedford
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Looking to enjoy the delicacies of going out, while staying in?

Poke bars are hot right now, and you can set your own stunning bar with this delicious fusion appetizer. Sashimi-grade tuna is readily available at most fish mongers and also available frozen in national food chains, like Whole Foods, across the country. Raw not your thing? Substitute cooked shrimp, or even extra firm tofu.

Set on this beautiful stone and paired with a dry and crisp Sauvignon Blanc, you’ll be in with the in crowd with this yummy little bite.

ingredients

  Teriyaki Sauce:

¼ cup low sodium shoyu (Japanese soy sauce)

1 tablespoon honey

1 tablespoon brown sugar

1 teaspoon sesame oil

1 teaspoon of sushi vinegar

1/4 teaspoon finely minced garlic

1 teaspoon finely minced fresh ginger

¼ teaspoon black pepper

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12 ounces sushi-grade tuna, cut into 1/2” cubes

1 ripe avocado, diced

 1 scallion, white part-minced, green part- sliced

mini tortilla cups (scoops)

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chopped scallions and toasted sesame seeds to garnish

directions
  1. Make the sauce by combining the soy sauce, brown sugar, honey, garlic & ginger in a small saucepan. Stir over medium heat until the sugar has dissolved. Pour into a medium bow and place into refrigerator to cool completely, about 15 minutes.
  2. Add the tuna, avocado, and the scallions to the cooled teriyaki sauce.
  3. Place on your favorite tortilla chip, top with minced scallions and toasted sesame seeds and serve immediately

Caprese Crostini with Burrata & Prosciutto

 1024 519 Taylor Tedford
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Taste Tuscany Today

These little bites pack all the flavors of Italy’s famed caprese salad, but with an updated twist. The dry yet fruity notes of the Pinot Grigio we’ve paired it with allows the flavor of this salty/sweet/herby Tuscan treat to shine through.

 

ingredients

1 whole ball of burrata (or fresh mozzarella)

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1 baguette

olive oil for brushing on

¼ lb prosciutto di parma

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caprese mix:

½ pt sweet cherry tomatoes, quartered

8 fresh basil leaves, chopped

½ clove of garlic, finely minced

¼ cup good olive oil

1/2 tsp salt

fresh cracked pepper to taste

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balsamic vinegar for drizzling on top

directions
  1. Preheat the oven to 400 degrees.
  2. Cut the baguette into ¾” slices and place on foil lined baking sheet. With a pastry brush, brush lightly with olive oil, sprinkle with salt and pepper and bake till lightly toasted, about 8 minutes.
  3. Toss all the ingredients for the caprese mix in a bowl, mix well and set aside.
  4. Slice the burrata into 8 wedges that will fit on the toast. It is a soft, runny cheese, so don’t be afraid if the filling runs. You can scoop up with a spoon and top the crostini with any spillage.
  5. To assemble the crostini, first cover the toast with the tomato mix, then layer a wedge of the burrata, and top with a clump of prosciutto. Drizzle with excellent, syrupy balsamic vinegar and good olive oil, sprinkle with some chopped basil, and enjoy!

Heavenly Chocolate Fondue

 1024 706 Taylor Tedford
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What’s more perfect than chocolate?

Whether it’s a night with friends or that special someone, this personal pot of happiness will make everyone smile. We’ve paired it here with a Cabernet Sauvignon.  The cab’s bold flavors and subtle undertones of vanilla and currant compliment the richness of the chocolate wonderfully.

ingredients

6 ounces good quality milk or semi sweet chocolate chips
1/2 cup cup heavy cream
1 teaspoon vanilla extract
2 tablespoons unsalted butter

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fun dippers

Assorted berries, fruit, pound cake, cookies, biscotti, chopped nuts, shredded coconut, marshmallows…(the possibilities are endless!)

 

directions
  1. In a microwavable dish combine cream, vanilla, and chocolate chips.
  2. Heat 1 minute or until chocolate is warmed & begins to melt.
  3. Add butter and whisk until smooth and creamy
  4. Pour into individual butter warmers or a warmed ramekin and serve with mix berries, fruit and an assortment of your favorite things