Appetizers From Around the World, with Sake!

I am so excited for this post not only because I LOVE this recipe, but because I am extremely excited for the Sake and Appetizers From Around the World class I have coming up on August 6th. This is going to be a really fun class in which I will teach my favorite ethnic apps like Greek cheese triangles, Italian Crostini's, and Asian Tartare while we sample a wide range of Sakes.

To get you excited, I'm giving you one of my favorite appetizer recipes that won't be taught in the class. I have made this tuna app on many occasions and it is always the first thing to go. It's actually a lot easier than you may think, but the most important point for me to stress is to get FRESH FRESH Ahi tuna. Even if you follow the recipe down to the last grain of salt and prepare the dish with the utmost care, if you do not have a good fresh piece of tuna this app will never work. The taste of the seared ahi is really the secret behind this dish so make sure to buy it from a good store that gets a constant supply of fresh fish coming in.

Enjoy enjoy enjoy!

If you are interested in signing up for my Sake and Appetizers from Around the World class on August 6th, just visit Amandacooks.com to register.

Sesame Tuna on Wonton Crisps with Wasabi Crème Fraiche
This recipe makes 30 pieces

Ingredients
1 piece ahi grade tuna, 3/4 pound, cut into log shapes about 4 inches long by 1 ½ inches wide
1/4 cup dark sesame oil
3 Tablespoons soy sauce
1 cup sesame seeds, black and white, toasted in a dry skillet until golden
1/4 package square wonton skins
Vegetable, canola or peanut oil for frying
1/2 ripe papaya, peeled, seeded, cut into thin 1/4 inch long pieces
Chives, snipped, garnish

Procedure
1. Place the tuna in a bowl and coat with the sesame oil and soy sauce. Marinate about 20 minutes.
Place the seeds on a baking sheet and dip the tuna in them, turn to coat.
2. Heat a sauté pan over high heat. Lightly brush with vegetable oil. Sauté the tuna for 2 to 3 minutes on each side. Remove to a cutting board and slice against the grain, then cut into cubes.
3. Cut the wontons into triangles. Heat enough oil to come up the side of the pan by 2 inches. When it is hot but not smoking fry the wontons a few at a time for about 30 seconds. Drain on paper towels.
4. Top the wonton triangles with a cube of tuna and spoon a dollop of the wasabi crème on each piece of tuna. Garnish with the papaya and chives.

Wasabi Crème Fraiche

1/2 cup crème fraiche, sour cream or mayonnaise
2 teaspoons wasabi powder
Salt, to taste

1. Combine the above in a small bowl, taste and adjust seasoning.

Healthy Appetizers

Summer months are approaching and there is only one thing on my mind. Getting my beach body back! During the winter months we all tend to "slack" a little, but with the warmer weather approaching, the need to feel good, returns. Having a healthy body is important to leading a happy life and now is the time to get back on the health train. In celebration of my upcoming cooking class that focuses on healthy appetizers, I wanted to share one of the recipes to inspire you. The class will teach you how to entertain with delicious and nutritious ingredients, with recipes so simple, anyone can learn. If you are interested in reserving a spot in this class or one of my many others please visit amandacooks.com. Enjoy the recipe!


Summer Rolls with Lime Dipping Sauce
Makes 10

Ingredients
3/4 pound large shrimp, peeled, de-veined, cooked (or ground pork, cooked all the way through in 1 Tb. canola oil with 1 Tb. fish sauce)
8 leaves red leaf lettuce
1 package small spring roll skins, eight inch rounds- also called rice paper wrappers
½ cup packed cilantro, rinsed, dried
½ cup packed mint, rinsed, dried
½ cup packed basil leaves, rinsed, dried
1/2 English cucumber, seeded, julienne
1 red pepper, julienne
2 ripe avocados, cut into thin slices
Lime Dipping Sauce
1 tsp. red pepper flakes
Juice of 3 limes
1/4 cup fish sauce
3 Tb. sugar
1 Tb. minced garlic

Procedure
1. Slice the shrimp in half lengthwise. Set aside.
2. Pull the leaves off the lettuce and break into large chunks. Set aside.
3. Soak a few wrappers at a time in warm water until pliable.
4. Fill the summer rolls as demonstrated.
5. Place seam side down on a baking sheet until they are all finished. Cut on the diagonal and serve with dipping sauce.
6. Combine all the ingredients in a small saucepan and simmer for 3 or 4 minutes to dissolve the sugar. You can store it in the fridge for up to 4 days.

* You can substitute the tofu for the shrimp, drained and finely diced.

My Favorite App

Here is a recipe that I wanted to share with everyone because it's one of my favorites! I usually make this for dinner parties and people are always impressed. It is such an easy appetizer but filled with layers of flavor and beauty. My guests often think it is a much more complicated recipe than it is. I'm a huge fan of thyme so I make sure to add a good amount of it to the onions. Remember, fresh herbs are always best when possible.

Happy Eating!

What is your go-to appetizer? Does it change with the seasons?

Crostini with Herbed Chevre and Caramelized Onions

Serves 15



Ingredients

1 baguette, sliced thinly

olive oil

2 cloves garlic, halved

8 oz. goat cheese, room temperature

1 tsp. chopped rosemary

1 tsp. chopped thyme

salt, pepper to taste

5 tsp. olive oil

Onions:

1 Tb. butter

1 1/2 pounds red onions, thinly sliced

1 1/2 Tb. sugar

1 tsp. thyme, chopped

2 Tb. sherry wine vinegar

salt and pepper

chopped parsley, garnish



Procedure

1. Heat oven to 400. Brush the bread lightly with olive oil and toast in the oven until lightly browned about 8 minutes. Rub the crostini with the cut sides of the garlic. Discard garlic.

2. Combine the goat cheese with the herbs, salt, pepper and olive oil in a small bowl. Mash it up with the back of a fork. Set aside.

3. In a large skillet over medium heat melt the butter. Add the onions, sugar and thyme and cook, stirring occasionally until the onions are very soft about 20 minutes. Increase the heat for a minute and add the vinegar. Cook until vinegar is evaporated and set aside and season with salt and pepper.

4. Spread the cheese lightly on the toasts.

5. Spoon a dollop of onions onto each crostini and garnish with chopped parsley.



* pesto can be substituted for the onions if desired