Wasabi Sour Cream Food

PETITE FILET WITH WASABI CREAM

Steps:

• For the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours.
• For the petite filet: Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Drizzle the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and sear quickly, about 1 minute per side. Transfer the skillet to the oven and roast for 5 minutes.
• Serve with the wasabi cream.

HALIBUT WITH SAMBAL VINAIGRETTE AND WASABI CREAM

Steps:

• Preheat oven to 400°F.
• Make vinaigrette:
• Blend vinaigrette ingredients in a blender until smooth. Season with salt.
• Make cream:
• Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.
• Make halibut:
• Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
• Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
• Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
• Serve fish, parsleyed sides up, with a spoonful of each sauce.

WASABI CREAM

Steps:

• 1. Beat all ingredients until stiff peaks form. Keep in refrigerator

WASABI DIP

Steps:

• Stir lemon juice and wasabi paste into the sour cream.
• Add crushed garlic and horseradish.
• Season with salt and pepper to taste.

STEAK SANDWICHES WITH WASABI CREAM SAUCE

Steps:

• Combine the sour cream, mayonnaise, cilantro, wasabi, garlic, salt and a few grinds of pepper in a small bowl. Cover and refrigerate 2 hours.
• Preheat the oven to 425˚. Heat a large cast-iron skillet over medium-high heat until hot. Drizzle the steak with olive oil and sprinkle with the salt and a few grinds of pepper. Add to the skillet and cook until browned, about 2 minutes per side.
• Transfer the skillet to the oven and cook 5 to 7 minutes for medium rare. Remove steak to a cutting board and let rest.
• Meanwhile, place the bottom halves of the rolls on a baking sheet and top with the cheese. Bake until the cheese starts to melt, about 3 minutes.
• Slice the steak and place on the roll bottoms. Top with the arugula. Spread the wasabi sauce on the top halves of the rolls and close the sandwiches. Serve with potato chips.

WASABI PORK NACHOS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Arrange chips on a foil-lined 10x15-inch baking pan.
• Toss pork, soy sauce, and five-spice powder together in a bowl. Top chips with pork mixture and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and pork is heated through, about 5 minutes.
• Stir sour cream, water, and wasabi paste together in a small bowl.
• Top nachos with coleslaw mix, green onion, and cilantro. Drizzle with wasabi sour cream.

WASABI CREAM SAUCE

Steps:

• In sauce pan on medium heat add butter.
• Stir in cream, lemon juice, shallots and tamari sauce and boil for 4 minutes.
• Remove from heat and let sit for 2 minutes.
• Add wasabi paste and mix well.
• Serve with fish or as a condiment for asian foods.
• Enjoy.

WASABI SOUR CREAM

Steps:

• Combine ingredients and mix until blended.

TUNA SATES WITH WASABI MAYONNAISE

Steps:

• In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice. Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste. Stir tuna into remaining 1/3 cup soy mayonnaise. Chill wasabi mayonnaise, covered, at least 1 hour and up to 24. Marinate tuna, covered and chilled, at least 1 hour and up to 24.
• Prepare grill.
• Thread 2 tuna cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 2 to 3 minutes on each side. Serve tuna satés with chilled wasabi mayonnaise.

WASABI LIME SOUR CREAM

Steps:

• Stir together sour cream, lime zest, lime juice, wasabi paste and salt until blended. Stir in red and green onion. Cover and refrigerate at least 1 hr. or up to 3 days. Serve with Sensations by Compliments Atlantic Smoked Salmon or Sensations by Compliments Wild Pacific Smoked Sockeye Salmon. Recipe Tip: Serve with crackers, bagels or rye bread.