POKE (AHI TUNA)
Provided by Robert Irvine : Food Network
Categories appetizer
Time 15m
Yield 12 hors d'oeuvres servings
Number Of Ingredients 8
Steps:
- Cut the raw tuna in tiny cubes. Season, to taste, with alaea. Chop the ogo and add to the tuna along with garlic, scallions, and crushed red pepper. Garnish with inamona or cashews. Toss and serve cold on demitasse spoons or on crackers.
AHI TUNA SLIDER WITH KIMCHI AND CUCUMBER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 15
Steps:
- For the ahi tuna slider: Coat the tuna with the togarashi. Heat the oil in a nonstick skillet over high heat. Add the tuna and sear each side just to medium rare, about 30 seconds per side.
- Toast the slider bun with the butter and set aside. Toss the green onion, cucumber and cilantro in a small bowl with the rice vinegar and some salt.
- For the sauce: Mix the sour cream with the kimchi powder and lime juice. Transfer to a squeeze bottle.
- On the toasted roll, form a sandwich with the cucumber mixture, kimchi and tuna. Add the kimchi cream and garnish with the mint.
GAZPACHO SOUP IN CUCUMBER "SHOOTER"
Provided by Robert Irvine : Food Network
Categories appetizer
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass. Put in a bowl and refrigerate until ready to use.
- In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.
- When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the "so called shooter glass".
- A great refreshing chilled soup.
CUCUMBER KIMCHI
Cucumber kimchi can be made using any cucumber, but this recipe uses kirby cucumbers, resulting in an extra crunchy, flavorful condiment. Perfect for enjoying the last bit of summer, this kimchi can be served alongside Korean BBQ or as one of the side dishes to a larger meal. It's also great on a burger! You can enjoy it right away or the next day after letting it sit for up to 4 to 6 hours at room temperature following overnight refrigeration. If you don't finish it, don't worry, this cucumber kimchi can hold for at least 1 week in the refrigerator!
Provided by Food Network Kitchen
Categories condiment
Time 4h45m
Yield about 2 cups of cucumber kimchi
Number Of Ingredients 8
Steps:
- Put the cucumbers in a large heatproof bowl. In a saucepan, whisk together 1 tablespoon salt and 2 cups water; bring to a boil over medium-high heat, then pour over the cucumbers and let sit 5 minutes. Drain and rinse under cold water, then return the cucumbers to the bowl. Toss with 1 teaspoon each salt and sugar; let sit 30 minutes.
- Meanwhile, pulse the garlic, ginger and 2 tablespoons water in a mini food processor until finely chopped, scraping down the sides. Transfer to a bowl and stir in the gochugaru, fish sauce, vinegar and remaining 1/2 teaspoon sugar.
- Drain and rinse the cucumbers. Blot dry, then toss with the sauce. Transfer to a medium jar; let sit 4 to 6 hours at room temperature. Store in the refrigerator for up to 1 week.
OCTOPUS SALAD WITH SPICED CUCUMBER
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- To prepare octopus for cooking, remove the mouth section, rinse well. Add the octopus to a large pot of salted water over high heat. Bring to a boil, then reduce the heat and simmer for 30 to 35 minutes. Once the octopus is light pink and soft to the touch, remove from heat, drain and cool. Once cool, rinse and remove outer skin of tentacles, cut the head portion open, remove the insides and rinse again. Cut the octopus into 1/2 by 1/2-inch pieces.
- In a large bowl, add the cucumbers, onions, garlic, thyme, sambal, sea salt, white pepper, olive oil, white balsamic vinegar, and lemon juice. Toss to combine and well mixed. Add the octopus, tossing to coat with the dressing, then add the tomatoes and chives. Gently toss, being careful not to break or bruise the tomatoes and chives. Cover and refrigerate for 1 to 2 hours. Transfer the salad to serving plates with a slotted spoon and drizzle with remaining dressing.
CUCUMBER KIMCHI
This is an easy kimchi recipe to make. Cucumbers ferment the quickest-about 1 day out of the fridge. Use this recipe and method to make any kimchi you like. Napa cabbage is the most common but must be fermented for longer. You can play around with fermentation time and temperature until you get the perfect sour-funky balance you like.
Provided by Jet Tila
Time P1DT1h
Yield 3 quarts
Number Of Ingredients 9
Steps:
- Mix 8 cups water with 3/4 cup salt, stirring until the salt dissolves to make a brine.
- Cut about 1/4 inch from each end of the cucumbers. Cut the cucumbers in half in the middle, not lengthwise. Hold the cucumber facing the circular middle. Cut them in half lengthwise, leaving about 1/2 inch at the end uncut. Cut them in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Make two incisions, about 1/2 inch deep, on the top of the cucumber piece, then cut two more perpendicular to create a 3-by-3 grid. Repeat on all ends. This will help the cucumber catch and absorb the flavors. Repeat with the remaining cucumbers.
- Soak the cucumbers in the saltwater for 30 minutes, no longer. Remove the cucumbers from the brine. Combine the onion, green onions, garlic chives, garlic, ground chile, 1 tablespoon salt and 1 teaspoon optional sugar in a large bowl. I recommend wearing gloves for this.
- Set three 1-quart jars on your work surface. Using your fingers, separate the cucumber quarters and stuff the chile mix into the cucumbers. Divide them evenly among the jars, pressing the cucumbers down firmly into the jars, so that all of the cucumbers are standing up, filling towards towards the top.
- Stir 1 teaspoon of sugar into 1/3 cup water until the sugar is completely dissolved. Pour the sugar water over the cucumbers.
- Let it sit 1 day, at room temperature, before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening and consume within 3 to 4 days.
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