Pineapple Wasabi Aioli Food

PINEAPPLE WASABI AIOLI

Steps:

• Mix together it together mayo, sour cream, soy and wasabi.
• Add pineapple juice after it has cooled to room temperature.
• Refrigerate at least 3 hours.
• This is best when made the day before in order to let all the flavors marry and have a good chill.

SEARED HAWAIIAN AHI WITH PINEAPPLE RELISH, CRISPY NORI CAKES, TAT SOI AND WASABI AIOLI

Steps:

• Tuna: Heat oil in skillet on stovetop. When the oil is very hot, place tuna in pan and sear for 1 minute on each side leaving the tuna very rare and pink in the center.
• Rice Cakes: Steam rice in a rice cooker according to manufacturers instructions. Place rice in a large mixing bowl and add salt, mirin, nori, and rice wine vinegar. Place the rice on a sheet pan lined with plastic wrap. With damp hands press the rice into the pan. Cover the rice with plastic wrap and continue to press the rice until you have an even thickness of rice on the sheet pan. Cut the rice into 3 by 3-inch squares. Pan-fry the rice cakes until golden brown on both sides over medium heat on stovetop. Each side should take between 2 and 3 minutes to brown.
• Place the salad on each of 4 plates so that it covers the inner plate. Place the fried rice cake in the center of the plate. Smear some wasabi aioli on the cake and add some ginger. Place the sliced tuna on the cake and drizzle the tuna with wasabi aioli, pineapple relish, and sprouts. Garnish with cilantro sprig.
• Optional: Serve salad with sweet potato shoestrings found at specialty markets. Scatter shoestrings over the salad.
• Slice pineapple lengthwise into 1/4-inch thick pieces. Discard pineapple core. Brush both sides of each piece of pineapple lightly with oil and grill both sides. Dice pineapple into 1/4-inch pieces and mix with red bell pepper, ginger, soy sauce, rice wine vinegar and black pepper.
• Mix mayonnaise, wasabi paste, garlic and water in a bowl until smooth.

GRILLED DRUNKEN PINA COLADA SHRIMP

Steps:

• Peel the shrimp (the really big ones don't have the vein!).
• Mix the pina with the rum.
• Pour over shrimp, reserving a small amount for the grilling process.
• Marinate for no longer than 30 minutes or the acids will turn it into ceveche.
• Grill for approximately 2 minutes each side, brushing each side with mix.
• Serve with the above mentioned aioli or your favorite tropical/sweet sauce.