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“Ship Wrecked on an Island Party”
Ahi Tuna Tartar in Crispy Wonton Cups (Makes 36 servings)
36 square wonton wrappers
2 tablespoons low-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
2 teaspoons freshly grated ginger
2 teaspoons wasabi paste, or more to taste
2 teaspoons sesame oil
8 ounces sushi-grade Ahi tuna steak, cut into ¼ -inch cubes
1 medium avocado, halved, pitted, peeled, cut into ¼ -inch cubes
1 cup of ¼-inch cubes seeded English hothouse cucumber
1 green onion, finely chopped
¼ cup Toasted sesame seeds
¼ cup minced chives
Wonton cups:
Preheat oven to 350°F. Spray 3 mini-muffin tins with pan spray. Place a wonton wrapper in each muffin cup with corners sticking up and slightly bent. Spray wonton wrappers with pan spray. Bake for 4-6 minutes until golden brown. Remove to rack to cool completely. Wonton cups can be made 8 hours ahead and stored in airtight container or frozen up to one month.
Tuna tartar:
Place soy sauce, rice vinegar, lime juice, orange juice, ginger, wasabi paste and sesame oil in a medium bowl and whisk to blend. Immediately before serving, add tuna, avocado, cucumber and green onion; stir gently to coat. Spoon tartar into wonton cups; sprinkle with sesame seeds and chives and serve.
Crab Cakes with Basil Vinaigrette (Serves 6)
Crab Cakes
Canola oil
1 shallot, finely minced
½ cup small dice red bell pepper
2 ½ cups Japanese Panko breadcrumbs, divided
1 lightly beaten egg
2 tablespoons heavy whipping cream
½ cup mayonnaise
¼ cup Parmesan cheese, divided
1/3 cup chopped basil
2 tablespoons chopped chives
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Heat a 12-inch non-stick skillet over medium heat with 2 tablespoons oil. When the oil is hot, add the shallot and red pepper. Cook until soft, 3 to 4 minutes. Remove vegetables from pan and set aside. Stir together ½ cup panko, beaten egg, whipping cream, mayonnaise, 2 tablespoons of Parmesan cheese, basil, chives, salt, pepper and cooked shallot and red pepper. Gently fold in the crab meat and form into 12 (2 -inch) round cakes. Place the remaining panko and Parmesan on a plate and stir to mix. Carefully dredge each roll in panko to coat and set aside.
Wipe out same skillet and add ¼ cup oil over medium heat. When the oil is hot, add the cakes in batches, do not crowd; cook until lightly browned, then flip them over. They should take 3-4 minutes per side.
Vinaigrette
1 shallot, diced
¼ teaspoon crushed red chili flakes
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
½ cup chopped basil
6 ounces mixed baby greens
1 very thin slice of red onion
Place all of the ingredients except mixed greens and red onion in a blender and process until smooth. Divide the greens between six salad plates and place two crab cakes on top. Separate the onion rings and scatter on top of the crab cakes, drizzle with the basil vinaigrette and serve.
Coconut Shrimp with Sweet Chili Sauce (Serves 6)
1 pound shrimp (21-25 count), peeled, deveined with tail on
1 teaspoon kosher salt
½ cup cornstarch
3 egg whites
1 tablespoon finely grated orange zest
2 ¼ cups sweetened shredded coconut
Vegetable or peanut oil for deep frying
Butterfly the shrimp: take a sharp paring knife and cut halfway through the shrimp starting at the top of the inside curve. Be careful not to go too deep and cut the shrimp in half; press gently to flatten the shrimp.
Mix the salt and cornstarch in a bowl. Whisk the egg whites and orange zest in another bowl until egg whites are frothy. Place the coconut on a flat plate. Dredge shrimp in cornstarch mixture; shake off excess. Dip in egg whites, let excess drip off. Dredge through coconut to thoroughly coat. Refrigerate for one hour.
Pour vegetable oil into a wok or heavy large pot and fill to a depth of 1 inch. Heat the oil to 350 degrees. Add 4 to 5 shrimp at a time and fry until cooked through, about a minute. Remove with slotted spoon and place on paper towels to drain. Serve with sauce.
Sweet Chili Sauce
¼ cup sweet chili sauce (Mae Ploy Brand)
2 tablespoon freshly squeezed orange juice
1/8 teaspoon red chili flakes or to taste
2 tablespoons low –sodium soy sauce
2 tablespoons chopped green onions
combine ingredients in a bowl and serve with shrimp.
Chicken, Mango and Pineapple Salad (Serves 6)
Juice of 2 limes
Juice of 1 orange
½ cup chopped cilantro
1 jalapeno, seeded and finely diced
¼ cup minced red onion
1 cup mayonnaise
2 ripe mangoes, peeled, seeded and diced l
1cup small diced pineapple
4 cups shredded cooked chicken
1 teaspoon kosher salt
Freshly ground black pepper
1 head butter lettuce
In a large bowl, add the lime and orange juices, cilantro, jalapeno, red onion and mayonnaise and stir to combine. Fold in the mangoes, pineapple and chicken. Season salad with salt and freshly ground pepper. Place lettuce leaves on a large platter and spoon the salad on top and serve.
Hoisin Marinated Flank Steaks with Grilled Vegetables
(Serves eight)
2 tablespoons soy sauce
1 cup Hoisin sauce
¼ cup fresh lime juice
3 garlic cloves, finely minced
2 teaspoons grated ginger root
2 tablespoons brown sugar
Kosher salt
2 beef flank steaks
2 large red onions
4 large assorted red, orange or yellow bell peppers
2 tablespoons extra virgin olive oil
Freshly ground black pepper
Combine the soy sauce, Hoisin sauce, lime juice, garlic, ginger, brown sugar and ½ teaspoon salt in a bowl. Coat flank steaks with half of the mixture and reserve the rest. Marinate the beef for several hours or overnight.
Heat a barbecue grill. Grill the steaks until medium-rare or an internal temperature of 135 degrees, about 8-10 minutes (time will vary depending on the grill used). Let rest for 15 minutes, cut steak on a diagonal into very thin slices.
While the steak is grilling, peel and cut the onions into ¾ inch thick slices. Cut the peppers into quarters, discarding stems and seeds and place in a bowl with the onions. Gently toss with the olive oil and season with salt and pepper. Place on the grill turning once until cooked through and slightly charred. Remove and thinly slice. Heat the remaining marinade in a small saucepan. Place grilled vegetables and steak slices on a large platter and drizzle marinade over the vegetables and sliced steak and serve.
Lemongrass Curry Chicken over Jasmine Rice (Serves 4)
3 lemongrass stalks
2 tablespoons Asian fish sauce
3 garlic cloves, finely minced
1 tablespoon curry powder
½ teaspoon kosher salt
1 ½ teaspoons plus 4 tablespoons sugar
2 pounds boneless, skinless chicken breasts or thighs, cut into 1 ½ inch pieces
¼ cup plus 2 tablespoons water, divided
3 tablespoons canola oil
3 shallots thinly sliced
2 Serrano chilies, seeded and finely minced
¼ cup cilantro leaves
1/3 cup roasted and salted cashew pieces
Trim the root end off the lemongrass, cut off the top of the lemongrass, working with the bottom 3-4 inches. Remove the outer layers, and finely mince the stalk.
Combine the fish sauce, garlic, curry powder, salt and 1 ½ teaspoons sugar in a bowl. Add the chicken pieces and stir to coat.
In a small saucepan or skillet, mix the remaining 4 tablespoons sugar with ¼ cup water over high heat. Cook, stirring until the sugar dissolves. Continue to cook without stirring until a deep caramel color forms. Remove from heat and stir in remaining 2 tablespoons water. Cover and set aside to keep warm.
Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallots and chilies and stir-fry until fragrant, about 1 minute. Add half of the chicken and caramel sauce and stir-fry over medium heat until the chicken is cooked through, 6-8 minutes. Spoon over bowls filled with Jasmine rice, sprinkle cilantro leaves and cashews on top and serve.
Jasmine Rice:
2 cups jasmine rice
3 cups chicken broth
1 tablespoon butter
2 tablespoons low sodium soy sauce
½ teaspoon kosher salt
Place rice in colander and rinse under cold running tap water for 1 minute or until water runs clear. Place the rice, broth, butter, soy sauce and salt in a saucepan and bring to a boil. Cover the pot, turn the heat to low and simmer until the broth is absorbed and the rice is tender, about 15 minutes. Remove from heat and fluff with a fork.
Grilled Pineapple with Vanilla Rum Sauce (Serves eight)
Vanilla Rum Sauce
3 tablespoons butter
¼ cup brown sugar
Zest of 1 lime
¼ cup fresh lime juice
½ vanilla bean, seeds scraped
1/2 cup dark rum
Melt the butter in a small saucepan. Add the brown sugar, lime zest and juice and the vanilla bean pod and scraped out seeds. Cook over medium heat for 3 or 4 minutes. Off heat add the rum and bring to a boil. Turn down heat and continue cooking for a 5 minutes to let the flavors blend. Remove from heat, set aside.
1 ripe pineapple
1 quart vanilla bean ice cream
Spray barbecue grill rack or grill pan with pan spray and pre-heat. Cut off both ends of pineapple and remove the skin. Cut pineapple into ¾- inch rings. Use a melon baller or sharp paring knife to remove the center core. Grill the rings over medium heat for 4-5 minutes on each side, basting often with the Vanilla -Rum Sauce until golden brown. Serve with vanilla bean ice cream.
Put these shrimp on the barbie, and you’ll put them there again and again.
As some of you remember from a previous post, I met Chef Mary Ellen Rae of 
