Wasabi-Marinated Mahi Tuna with Asian Chile Sauce

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Wasabi is an extremely powerful Japanese horseradish that can be found as a powder or as a paste in easy-to-use tubes. If using it as a powder, reconstitute it in rice wine vinegar. This tuna should be served medium-rare.

Ingredients

Wasabi Marinade

  • 5 tablespoons rice wine vinegar

  • 2 tablespoons soy sauce

  • 1 ½ tablespoons wasabi paste

  • 1 ½ tablespoons grated fresh ginger

  • 1 tablespoon vegetable oil

  • 1 tablespoon minced shallots

  • 1 tablespoon hot mustard

  • 2 cloves garlic, minced

  • 1 serrano or jalapeño chile, seeds and stems removed, minced

The Tuna

  • 4 ahi tuna steaks or substitute swordfish
  • Asian Chile Slaw
  • Dressing
  • 1/3 cup vegetable oil, peanut preferred
  • 1 tablespoon cider vinegar
  • 1/4 cup rice wine vinegar
  • 2 teaspoons Thai fish sauce (nam pla), available in Asian markets
  • 2 teaspoons sesame oil
  • 2 teaspoons sugar
  • 4 small fresh Thai chiles (prik kee nu), stems removed, minced, or substitute 2 serrano chiles

The Salad:

  • 2 cups finely shredded Napa or regular cabbage

  • 1/4 cup shredded carrots

  • 1/4 cup finely sliced green onions, including the greens

  • 1/4 cup sliced edible pea pods, sliced lengthwise

  • 1/4 cup chopped peanuts

  • Chopped fresh cilantro for garnish

 

  • 2 teaspoon finely sliced green onions

    Salt and white pepper

     

Instructions

In a bowl, combine all the marinade ingredients and allow to sit at room temperature for 20 minutes to blend the flavors.

Place the fish in a single layer in a non-reactive bowl, pour the marinade over the fish and turn to coat. Cover and marinate for an hour at room temperature.

For the slaw, whisk together all the dressing ingredients and allow to sit, covered, at room temperature for 30 minutes to blend the flavors.

Grill the fish over a medium fire for about 10 minutes, turning occasionally, until just done, medium rare. Cut one of the steaks open to check for doneness.

To make the salad, toss together the cabbage, carrots, onions, and pea pods. Toss with just enough of the dressing to coat. Garnish with the peanuts and cilantro.

To serve, place the fish on a plate and serve with the slaw on the side.

 

Prime Rib with Pinon Chile Sauce

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This recipe is from The Bull Ring of Santa Fe, New Mexico. I have reduced the amounts proportionally, as the recipe I was given was for restaurant servings.

Ingredients

Prime Rib, Grill Spices, Pinon Nuts, Almonds, Red Chile Powder, Chicken Stock, Red Onions

Instructions

Tequila Sauce

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Serve over Southwestern Bread Pudding.

Ingredients

  • 1 cup granulated sugar

  • 1 egg

  • 1/4 pound butter, melted

  • 1/3 cup good quality tequila

  • 1 teaspoon fresh lime juice

Instructions

Cream the sugar and egg together. Add the butter and pour into a medium saucepan. Over a low flame, stir until the sugar is dissolved.

Remove the pan from the heat, and stir in the tequila and lime juice.

Serve over the bread pudding.

Chile Colorado (Basic Red Chile Sauce)

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The chiles that are traditionally used for this sauce are the ones pulled off the ristras or strings of dried chiles. Ristras are not just used for decoration–this is one method of sun drying or preserving the fall chile crop for use throughout the year. Use this sauce in a number of dishes, as a topping for enchiladas and tacos, as a basis for stews like posole, or any recipe that calls for a red sauce.

Ingredients

  • 10 to 12 dried red New Mexican chiles

  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, chopped

  • 2 to 3 cups beef broth (optional), or water

  • 1 teaspoon dried oregano, Mexican preferred

  • Pinch of ground cumin

  • Salt to taste

Instructions

Arrange the chile pods on a baking pan and place in a 250-degree oven for 10 to 15 minutes or until the chiles become very aromatic, being careful not to let them burn. Remove the stems and seeds and place the pods into a bowl.

Cover the chiles with very hot water and allow them to steep for 15 to 20 minutes to soften. Drain the chiles and discard the water.

In a heavy saucepan, saute the onion and garlic in the oil until soft. Add the chiles and a couple cups of water or broth and simmer for 10 minutes.

Place all the ingredients in a blender or food processor and puree until smooth. Strain the mixture, if desired, for a smoother sauce. If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency, or if too thick, add more water or broth.

Adjust the seasonings and serve.

Green Chile Sauce

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This versatile sauce is basic to New Mexican cuisine. It’s at it’s best made with fresh green chile. Finely diced pork can be added but cook the sauce of an additional half hour. Use this sauce over enchiladas, burritos, eggs for breakfast, or the above chile rellenos. It will keep for about 5 days in the refrigerator and freezes well.

Ingredients

  • 1 small onion, finely chopped

  • 1 clove garlic, minced

  • 2 tablespoons vegetable oil

  • 1 tablespoon all-purpose flour

  • 2 to 3 cups chicken broth

  • 1 cup chopped green New Mexico chile, roasted, peeled, stems removed

  • 1 small tomato, peeled and chopped

Instructions

In a medium skillet, heat the oil and saute the onion and garlic until they are soft. Stir in the flour and blend well. Simmer for a couple of minutes to cook the flour, being careful it does not brown. Slowly add the broth and stir until smooth.

Stir in the remaining ingredients, bring to a boil, then reduce the heat and simmer until the sauce has thickened, about 15 minutes.