Hawaiian Poke

Tuna & Avocado Poke

So has anyone else noticed that it got pretty hot out? Like really quickly too? Whatever happened to Spring? It seems that here in Toronto we get, usually, a pretty wicked Winter, a week of Spring, and then watch out, ’cause here comes Summer! And with that, comes the heat and the dreaded humidity. Some days it feels more like you’re swimming outside rather than walking. So, having said all of that, how about some recipes that you don’t have to “cook”? No heat required? That’s right, we’re doing a raw week!

Today’s recipe is for Poke, a traditional Hawaiian dish that combines the freshest of fish, usually either tuna or octopus, with some asian flavours such as soy, sesame and onion. The trick to this dish is not to make it too much in advance. You want to combine the flavours just before eating, only about 15-30 minutes before everyone comes to the table. This way you don’t loose the fresh, delicate taste of the fish. My suggestion? Try serving this as a starter one Shabbos instead of gefilte fish! It will be a hit!

Ingredients:

½ pound sushi-grade salmon
½ pound sushi-grade ahi tuna
1 large avocado, cubed
4 green onions/scallion, thinly sliced*
½ jalapeno chili, thinly sliced (optional)
1 tablespoon toasted sesame seeds
¼ cup low-sodium soy sauce
2 tablespoons white sugar
2 tablespoons sesame oil
1 ½ teaspoons lime juice
½ tsp ground ginger
salt and pepper to taste
cooked white rice, to serve

* Click here to learn how to clean green onions/scallions.

Directions:

Check over your fish for any small bones or pieces of skin left on. Using a very sharp knife, slice the fish into ½” cubes. Set your fish aside for now. To toast your sesame seeds, heat a dry skillet over medium heat. Add the sesame seeds, and cook until toasted and fragrant, about 3 minutes. Make sure to stir often to prevent burning.

In a medium bowl, mix together the green onions/scallions, jalapeno, toasted sesame seeds, soy sauce, sugar, sesame oil, lime juice and ginger. Save a little onion and sesame seeds to top your finished poke. Add the fish and avocado to the bowl with the marinade, and toss to coat.

Fill a large bowl with ice, and then place the bowl with the poke in it into the larger ice filled bowl to keep the poke nice and fresh until you are ready to serve it. Taste the poke, and adjust the seasoning as needed, with salt and pepper to your own taste.

Serve the poke on top of some cooked white rice with thinly sliced green onions and a sprinkling of sesame seeds. Enjoy!

Cowboy Beef & Bean Chili (Alberta)

Beef & Beans ChiliSo in Canada, Alberta is known as our “Cowboy Country”. Wedged between the Rocky Mountains to the west, and the plains of Saskatchewan to the east, Alberta has a great mix of highs and lows, literally. Known for its bountiful cattle trade, as well as its vast natural gas and oil reserves, Alberta is a rich province. Every summer, Calgary, Alberta’s largest city, hosts the Calgary Stampede, a rodeo, exhibition and festival held annually every July since 1923 (though its roots date back to 1886). So what better to celebrate the cowboy spirit than a nice big bowl of chili? This dish will hit all the right spots, goes great with cornbread, and will serve 6. Enjoy!

Ingredients:

3 tablespoons oil
1 pound extra-lean ground beef
1 pound medium ground beef
1 large onion, diced
4 cloves garlic, minced
8 ounces mushrooms, diced (about 3 cups)
2 tablespoons Worcestershire sauce*
2 tablespoons ancho chili powder (see note below)
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
½ teaspoon salt
2 (540ml) cans kidney beans, drained and rinsed
3 cups beef broth
1 12-ounce bottle lager-style beer**
½ red onion, diced (for garnish)
1 avocado, diced (for garnish)

* Click here to see notes about the use of Worcestershire sauce with meat products.
** Click here for the kosher alcohol list.
Note: Ancho chili powder, made from dried poblano peppers, has a mild, sweet spicy flavor. Look for it in the spice section of well-stocked supermarkets. Other mildly spicy chili powder can be used in its place.

Directions:

Heat oil in a large pot with a lid, or a Dutch oven, over medium-high heat. Add ground beef, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes. Add mushrooms and cook, stirring occasionally, until the mushrooms are starting to soften, 5 to 7 minutes. Add Worcestershire sauce, ancho chili powder, regular chili powder, paprika, cumin and salt and cook, stirring, until aromatic, 30 seconds to 1 minute. Stir in kidney beans, then pour in broth and beer, and then bring the chili to a boil. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened, about 50 minutes. Garnish with diced red onion and avocado. A great accompaniment would be corn bread with caramelized onion jam!

Roasted Asparagus, Avocado and Arugula Salad with Shallot Vinaigrette

Asparagus, Avocado & Arugula SaladThis is a gorgeous green salad that will serve 6 easily. You can also substitute the arugula for baby spinach or baby kale. If you’re having a dairy meal, try shaving some strips of parmesan over this salad for a finishing touch!

Ingredients:

⅓ cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel**
2 tablespoons Sherry wine vinegar (you can substitute with red or white wine vinegar)
1 ½ teaspoons Dijon mustard
⅓ cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed*
6 cups (lightly packed) arugula (about 5 ounces)*
3 tablespoons chopped fresh chives*
Salt and pepper, to taste
1 ripe avocado
⅓ cup pine nuts or hazelnuts (optional)

* Click here to learn about cleaning asparagus, arugula and chives.
** Click here for my tips on zesting lemons.

Directions:

Whisk first 5 in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. If you would like to make this ahead of time, it can be done a day in advance. Just cover and chill, then let stand at room temperature 30 minutes and re-whisk before using.

Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle ¼ cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12-15 minutes.

While the asparagus is cooking, place the pine nuts into a small skillet over medium heat and toast them for a few minutes till they turn golden brown and aromatic. Be careful, stir constantly, and keep a close eye once they start to brown—they can go from brown to burned very quickly. Once they’ve turned golden, pour them into a small bowl and reserve.

When the asparagus has finished cooking, remove from the oven and allow to cool to room temperature. Cut each stalk into 4-5 pieces each. Discard any overly tough ends that did not get tender during roasting. Cut the avocado into small cubes.

Combine arugula, chives, avocado and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper and toasted nuts. Serve warm or at room temperature.