Pam's Pantry Gourmet Dip Mixes - How It All Began
Here's a quick run-down of how Pam's Pantry Gourmet Dip Mixes came into being. My hope is our story might inspire folks who are struggling to make ends meet to never give up. To know it is possible to start a business on a shoe string. And have a blast doing it!
Maui Poke Anyone? ???? Got Fresh Tuna? Learn To Make Poke Recipe Like The Locals In Maui!
Looking to learn how to make a Maui poke recipe with your fresh tuna? ???? This recipe comes from the local markets in Wailuku, Maui, made just for the locals! Share this with your family, friends and fishing buddies➤
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➤ Shun Japanese 7-inch Hollow Ground Knife
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Home Cooking with Foodland: Creamy Ahi Dip and Steamed Clams in White Wine, Garlic, and Butter
Join Chef Keoni in his home kitchen as he demonstrates how to make Creamy Ahi Dip and Steamed Clams in White Wine, Garlic, and Butter.
Ingredients and Instructions (Serves 4):
Creamy Ahi Dip
Ingredients:
• 1 cup mayonnaise
• 1/4 cup Yamasa shoyu
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1 tablespoon Japanese sushi pickled ginger, minced
• 2 tablespoons chopped cilantro
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1/4 cup chopped green onion
• 1/2 pound ahi #2 grade, chopped
• 1/4 cup heavy whipping cream, whipped to medium peak
• Additional green onion slices, togarashi and pickled ginger for garnish
Instructions:
1. In a large mixing bowl, mix mayonnaise, shoyu, lemon and lime juices, pickled ginger, cilantro, sesame oil, sesame seeds and green onions. Combine with the ahi.
2. In another bowl, whisk cream until medium peaks form. Gently fold whipped cream into other ingredients.
3. Garnish with additional green onions, togarashi and pickled ginger. Serve with focaccia, potato chips or lavosh.
Steamed Clams in White Wine, Garlic, and Butter
Ingredients:
• 1 tablespoon olive oil
• 3 cloves fresh garlic, minced
• 1/2 cup dry white wine like sauvignon blanc
• 2 pounds of Manila clams, rinsed and cleaned
• 3 tablespoons butter
• 3 tablespoons fresh Italian parsley, chopped
• Optional: pinch of chili flakes
• Crusty baguette
Instructions:
1. Heat olive oil in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned.
2. Add wine and increase heat to medium-high until wine is brought to a simmering boil.
3. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed.
4. Add in butter, parsley and chopped parsley and give the pot a quick stir.
5. Transfer clams and broth to a large serving bowl, serving with crusty baguette on the side.
Notes: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.
How To Make Ahi Poke
A simple and classic, yet delicious, recipe for Ahi Poke. The perfect pupu for the whole family to enjoy! For recipe, visit Foodland.com/recipes.
Poke nachos, my take on a popular Yardhouse dish
Fusion fare just doesn’t get any better than poke nachos! Fresh 'ahi tuna and fried wontons, these tasty nachos are always a delicious treat!
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Poke Nachos Recipe
Ingredients:
¼ cup kewpie mayonnaise, separated
1 tablespoon sriracha
½ teaspoon shoyu
¼ teaspoon sesame oil
½ pound sashimi grade ‘ahi, cut into small cubes
1 teaspoon thinly sliced green onion
Cooking oil of choice
½ package wonton wrappers
½ teaspoon unagi sauce
¼ teaspoon finely minced garlic
½ teaspoon furikake
Directions:
1. For the poke: To a small bowl add 2 tablespoons mayonnaise, sriracha, shoyu, and sesame oil. Mix until well combined and set aside.
2. Next slice the ‘ahi into small cubes about 3/4 inch thick.
3. Place ahi cubes in a bowl and add the spicy mayo mixture along with the green onion. Gently toss to coat. Place in the refrigerator to cool.
4. For the wonton chips: Set a large pan over medium high heat and add your cooking oil of choice.
5. Cut wonton wrappers in half diagonally. Place wrappers in the oil and fry for 3-5 minutes or until golden brown. Remove from the oil and place on a paper towel to drain excess oil. Repeat with remaining wrappers.
6. For the unagi aioli: To a small bowl add unagi sauce, 2 tablespoons mayonnaise, and garlic. Mix to combine and set aside.
7. To plate: Place wonton chips on a large serving platter. Add poke over the chips. Top with a drizzle of unagi aioli and sprinkle over furikake.
8. Serve immediately and ENJOY!
For nutrition information please visit my blog in the link above.
#keepingitrelle #poke #fusionfood
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Simple and very DELICIOUS POKE of Ahi Tuna!
Today we are teaching you how to make a DELICIOUS AHI POKE! It's is fantastic and so easy to make!!!
You are going to love this show!
Let's cook!
Ingredients:
1 lb fresh sashimi-grade ahi tuna steak chilled and cut into 1-inch cubes*
1 1/2 tablespoons soy sauce plus more to taste
1 tablespoon sesame oil
3/4 teaspoon Hawaiian salt ('alaea) plus more to taste, coarse pink hamalayan sal, or kosher salt (plus more to taste)
1/4 cup thinly sliced Maui or yellow onion
1/2 cup chopped green onions (green parts only)
1 teaspoon siracha or 1/8 teaspoon gochugaru (Korean red chili powder) or Any chili flake or powder available
1 teaspoon toasted sesame seeds
(optional) 1 tablespoon finely chopped toasted macadamia nuts - You may use other crispy elements like crispy wonton shells
(optional) 1 tablespoon of seaweed
(optional) 2 cups steamed rice for serving
Directions:
In a bowl, combine the cubed ah tuna with all the ingredients and gently toss with your hands or a spoon. Adjust the seasoning to your liking.
Marinate for 15 minutes in the refrigerator.
Serve over optional rice and enjoy immediately.
Let us know in the comments below what you think and how it came out, after you cooked it.
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