I’ve always been intrigued by authentic poke, however, sushi-grade tuna in St. Louis, Missouri can be a roll of the dice unless you’re a sushi restaurant. So for this light yet filling dish, I elected to first poach the tuna in olive oil until it was just pink in the center, then I finished the ‘cooking’ ceviche-style using rice wine vinegar and lemon juice along with aromatic and bold flavors like shallots, jalapeno, pickled ginger, oyster sauce, and sesame oil. The delicate rice paper was the perfect vehicle to pull all of those wonderful flavors together.
If you’re looking for the perfect side dish to accompany your summer barbeque, this is it!
As much as I would love to take credit for this delicious dish, I cannot. The credit for this one goes to my sister, Laurie. She made this for us when we were visiting her and I craved it afterward. So much so, I had to get the recipe and make it myself. (Which I have done many, many, many times since!)
I love big, bold flavors in my food and don’t mind waiting ten hours to eat it when it tastes like this!
The method of braising and slow cooking tough cuts of meat like short ribs allows you to experiment with any flavor profile whether it’s a barbecue flavor, Tex-Mex or even Asian-inspired like this one.
I’ve previously mentioned how much I don’t like heavy sauces so this would be another example where traditional bottled glazes tend to have too much sugar and are what I call ‘sticky sweet’.
This home-made version takes away most of that sugary taste and artificial preservatives, allowing the natural sweetness from the honey and pineapple juice to shine through. Couple that with the caramel hints on the broiled pineapple and the tangy hoisin sauce and you’ll be reaching for seconds.
I tend to get mixed responses from people when I mention the word tofu. I’ve found that people either really like it, or they think it’s gross and won’t even try it. Personally, I enjoy tofu. It’s low in calories and saturated fat, and is one of the healthiest choices for a protein when you want an alternative to meat. And because there are so many different ways to prepare it, you can experiment with different textures and flavors until you find the combination you like.
This crispy, oven broiled version, infuses the tofu with miso, sesame oil, fresh garlic and ginger, giving it a rich, tangy, authentic Asian flavor.
Break out the chopsticks, steam up some veggies and you’ll have a delicious, healthy dinner!
Variations of this recipe are everywhere when you search online, so after trying a few of them, I realized the base ingredients are really pretty much the same, the trick to making this dish a success is the accompanying sauce that you serve on the side. It has the perfect amount of ‘punch in the mouth’ flavor, to raise your eyebrows in pleasant surprise after taking that first bite. Also, I use Boston lettuce, sometimes known as Bibb or Butterhead, instead of the traditional Iceberg lettuce, because I find that the sweet flavor and tender texture of the leaves, perfectly compliment the chicken and brown rice.