Hawaiian Nachos + Pineapple Avocado Relish + "Lava" Aioli #Recipe


Welcome to Biscotti & Bracelets.
Today we are featuring a recipe from Award-Winning Chef Adrianne Calvo.

Recipe: 

Hawaiian Nachos + Pineapple Avocado Relish + "Lava" Aioli
Serves: 2 
Ingredients:
2 Corn Tortillas, Quartered, Fried Crispy

2 garlic cloves, minced
1 tablespoon cilantro, minced
1 teaspoon lime juice 
1 teaspoon honey
1/4 cup mayonnaise

1/4 lb Blue Fin Tuna, fillet
1 teaspoon brown sugar
1 teaspoon garlic salt
1 teaspoon black pepper

1/4 cup Pineapple, chopped
1/4 cup Hass Avocado, chopped 
1 tablespoon cilantro
Pinch kosher salt
1 teaspoon lime juice 
1 teaspoon black sesame seeds

1 tablespoon mayonnaise
1 teaspoon ketchup
1/2 teaspoon cayenne pepper
1/2 teaspoon horseradish 
1 teaspoon Tabasco hot sauce 

Scallions for garnish

Directions:
Preheat fryer to 375 degrees F.  Season Tuna fillet with brown sugar, garlic salt, and pepper.  In a hot skillet with a small amount of canola oil almost to the smoking point, sear tuna on all sides quickly, and set aside. Allow to cool for 10 minutes. Wrap tightly in plastic wrap and place in the freezer for 15 minutes for easy slicing. Meanwhile, in a small mixing bowl whisk garlic, cilantro, lime juice, honey, and mayonnaise. Set aside. In another mixing bowl, combine Pineapple, Avocado, cilantro, salt, lime, and black sesame seeds. Set aside. In another mixing bowl, whisk together mayonnaise, ketchup, cayenne pepper, horseradish, and Tabasco. To assemble, slice Tuna 1/4 inch thick. Place a small dollop of garlic cilantro sauce on crispy tortilla, place Tuna on top. Add a spoonful of the Pineapple Avocado Relish and then top with lava aioli. Garnish with scallions.


Adrianne Calvo is the Executive Chef and owner of Chef Adrianne's Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC's 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne's Vineyard Restaurant and Wine Bar opened in 2007 and offers a progressive New American menu and has won BEST Restaurant and Best Chef Miami in 2013, 2015, and 2016.  Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:


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