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      RECIPE TITLE "Tuna Tataki with Sweet Soy" Copyright © by Wolfgang Puck.
    Excerpted from: Great Gatherings: Star Chefs Entertain at Home Cookbook. Courtesy of macy's

    ...for more great Wolfgang Puck' recipes go to our GREAT CHEFS page

    yields8 servingstime---difficulty moderate

    If you like sushi and sashimi, give tataki a try. The fish is coated with sesame seeds and seared, so that it remains rare inside, then chilled and eaten cold. At the last minute, all you have to do is slice and serve. For this recipe, use sushi-grade tuna, which has a fresh, clean flavor and can be eaten rare. Look for Thai or Indonesian sweet soy sauce in Asian markets. If it's not available, Wolfgang recommends sweetening regular soy sauce with a little honey.

      RECIPE INGREDIENTS

    Tuna
    1 pound sushi-grade tuna, 2-by-2-by-8-inch block
    Kosher salt
    Freshly ground black pepper
    2 tablespoons white sesame seeds
    2 tablespoons black sesame seeds
    2 tablespoons extra virgin olive oil

    Wasabi Whipped Cream
    1 teaspoon wasabi paste (if using wasabi powder, mix with water to make a paste)
    1 cup heavy cream

    2 tablespoons sweet soy sauce
    1 tablespoon pickled ginger, chopped

      RECIPE METHOD

    To prepare the tuna, season it on all sides with salt and pepper. In a small bowl, stir together the black and white sesame seeds. Sprinkle the mixture on all sides of the tuna, and then press the seeds with your fingertips so they adhere.

    In a nonstick skillet, heat the olive oil over medium-high heat. When the oil is hot, quickly sear the tuna for 1 minute on each side. Remove from the pan and refrigerate immediately for at least 1 hour.

    To make the wasabi whipped cream, in a bowl, whisk the cream until soft peaks form, and then whisk in the wasabi paste until thoroughly combined.

    Paint some of the soy sauce on each individual plate. Cut the tuna into 8 equal blocks. Place a block on the sauce on each plate. Garnish with the pickled ginger and the wasabi whipped cream. Serve immediately.


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    book Wolfgang Puck's Pizza, Pasta, and More Since the 1982 opening of his L.A. restaurant Spago, Wolfgang Puck has become a household name. Several restaurants, TV appearances, and cookbooks later, Puck has put together Wolfgang Puck's Pizza, Pasta, and More, a collection of his favorite and most popular recipes. "Eating with family and friends is like having a little party," says Puck. "It is pure pleasure, a relaxing and fun experience. Casual and easy to prepare, these are dishes everyone can make and enjoy."
    Puck starts with the basics--stocks, sauces, dressings, and condiments. With chicken or vegetable stock fresh made or stored in your freezer, you have the base for Hazelnut Brown Butter and Herb Sauce (toss with wild-mushroom ravioli and dust with Parmesan) or Tomato Garlic Basil Sauce (good for pasta or pizza). The salads range from a classic Caesar with Homemade Tapenade Croutons to a Grilled Ahi Tuna Niçoise Salad to a colorful stacked Roasted Beet Napoleon. Thin-crust wood-oven pizzas are Puck's signature and he does not disappoint. The Herbed Artichoke Pizza is studded with sautéed artichoke bottoms, niçoise olives, and caramelized onions and the Tangy Chicken Pizza features peppers, eggplant, and chicken marinated in olive oil, lime, jalapeños, garlic, and cilantro. Try the brunch pizza with scrambled eggs and smoked salmon on a leisurely Sunday.
    The pastas are equally as enticing. Puck suggests making your own and includes his fail-safe recipe. Particularly temping are Angel Hair with Wild Mushrooms, Asparagus, and Shaved Parmesan Cheese, Crispy Calamari with Chinese Noodles and Spicy Garlic Sauce, and Gnocchi with Braised Veal Shank.
    Besides alluring photos of many of the dishes, pictures of Puck and his staff preparing for the 2000 Academy Awards post-party are included (FYI: Haley Joel Osment's favorite pizza is Pepperoni and Mushroom). --Dana Van Nest
    Click here to buy
    bookWolfgang Puck Makes It Easy: Delicious Recipes for Your Home Kitchen 
    He is creator of some of the world's greatest restaurants such as Spago and Postrio. He is known for the fast-growing Wolfgang Puck Express, a line of cooking accessories, television appearances on the Food Network, and a line of soups and pizzas. He is author of five previous cookbooks. Wolfgang Puck is one of the most visible names and faces in the food business.
    Wolfgang Puck Makes It Easy is a groundbreaking cookbook in which Wolfgang Puck shares his creativity and genius so that anyone can prepare these wonderful recipes. Every element of the book aims to make it incredibly easy to create great food of the highest quality and creativity, as only Wolfgang Puck can do.
    In addition to more than 100 recipes, the book features numerous cooking tips as well as advice on how to select the freshest ingredients, how to adapt recipes to the season, using the right cookware, and menu and wine selections.
    Click here to buy
    bookLive, Love, Eat!: The Best of Wolfgang Puck
    Wolfgang Puck's enthusiasm for good food could light up several small cities, and you'll find the proof on the pages of Live, Love, Eat! The Best of Wolfgang Puck. In 150 of his favorite recipes Wolfgang Puck demonstrates why and how flavorful food and fun can't be separated from each other--certainly not in his kitchen.
    Consider the ubiquitous guacamole recipe. Puck calls his version California Guacamole. His ingredients are few, the flavors marshaling around roasted whole garlic, which adds to the whole an underlying sweet and mellow deliciousness. It's an act of elevation and restoration for one of the grand treats of the Southwest. Puck is a master of the respectful tweaking of familiar recipes and ingredients in favor of rejuvenation and flavor. The lowly chicken comes to mind. Chicken pot pie becomes Chicken Pot Pie Soup, Puck replacing the traditional crust with delicate dumplings. With Spicy Chicken Pizza (the chicken is marinated in lime juice, olive oil, garlic, cilantro, and minced jalapeño chilies) Puck takes this Neapolitan standard on a side trip to Mexico. Viener Backhendl, Austrian fried chicken, meets Asia by way of panko, Japanese-style bread crumbs. And so on.
    Live, Love, Eat! has chapters devoted to appetizers, soups, salads, pizza and pasta, seafood, poultry, meat, accompaniments, and desserts. This is a richly illustrated book showing what results look like and how they get there. A final chapter, "Basics," is worth the price of admission. --Schuyler Ingle
    Click to buy

     

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