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.

 

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.

Sour Cream Chicken Enchiladas with Green Chile Sauce

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In New Mexico, enchiladas can be rolled or flat and stacked, made with yellow or blue corn tortillas, filled with any number of ingredients, and smothered in chile sauce. After you decide to order enchiladas here, there are still decisions to be made. First, blue or regular referring to the type of tortilla, rolled or stacked, red or green chile sauce and, if you can’t decide and want both sauces, order “Christmas.” And finally you may order them with a fried egg on top, which is true New Mexican fare.

Ingredients

  • 2 chicken breasts

  • 2 small onions, chopped

  • 3 cloves garlic, minced

  • 2 whole cloves

  • 1 cup sour cream

  • 1/4 cup black olives, chopped

  • 2 cups grated Monterey Jack cheese

  • Vegetable oil for frying

  • 8 corn tortillas

  • 2 cups Green Chile Sauce 

  • Chopped fresh lettuce and tomatoes, and sour cream for garnish

Instructions

Preheat the oven to 350 degrees.

In a large pot, cover the chicken, ½ of the onions, garlic, and cloves with cold water. Bring to a boil, reduce the heat and simmer until tender, about 45 minutes. Remove the chicken. Strain and reserve the broth for use in the sauce. When the chicken is cool enough to handle, remove the skin and bones, and shred.

To assemble: Place a little of the sauce in the bottom of a baking dish. To soften the tortillas, pour the oil in a pan to a depth of about a 1/4-inch and heat until hot enough so that a drop of water in the oil will sputter. Dip a tortilla briefly in hot oil to soften, remove and drain. Next dip the tortilla in the sauce and place on the baking pan. Place some of the chicken down the center of the tortilla, top with some chopped onions, sour cream, olives, and cheese over the chicken, and roll. Ending with the flap side down in the pan.

Pour additional sauce over the enchiladas and bake for 5 to 10 minutes or until thoroughly heated.

Garnish with the lettuce and tomatoes, and top with a dollop of sour cream.

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.