10/30/08

Surf and Turf Pizza

money shot

Hey guys! I'm popping in to tell you all about my latest Daring Bakers challenge: Pizza Dough! I was happy to see that we were being given the opportunity to yet again bake something savory instead of sweet. Don't get me wrong, baking the sweet stuff is fun, but not every single month. Plus, Mark and I LOVE LOVE LOVE pizza and we love making our own even more, so he was just as happy as me when he found out about my October challenge. Granted, I'm a few days late posting this, but better late than never!

The challenge went like this: We were told that we HAD to use the tossing method for at least 2 Pizza Crusts. If we found we didn't like the tossing method, we could switch to the rolling method, but we had to at least try the tossing method. We were asked to capture the moment by either filming or photographing ourselves while tossing the dough.

THE RULES: This month’s recipe left us with much freedom! It was up to use to make the sauce and top the pizza with whatever we wanted. The baking challenge was only about the crust - everything else was all us (the Daring Bakers).

I knew I wanted to use shrimp and Mark suggested I add little pieces of steak and call it a "surf and turf pizza". Isn't he smart? Ssshhh... don't tell him, though. :-)

So yeah, I followed the rules like a good girl and Mark video taped me (do they call it that anymore?) while I tossed the dough in the air. Apparently I'm not able to toss dough without letting out a "wooh!" every time. But unfortunately guys, that's just me. One humongous dork.

Enjoy...




See? Dorkville... but oh well, I've come to terms with it. :-)

So to make this dough, which I have to say is a very good dough and the one we'll be using from now on, I started by adding a tablespoon of yeast to some room temperature water and added a tablespoon of sugar. Mix it up with a fork or whisk until the yeast is pretty much dissolved. The recipe says to do it a little differently, but I'm telling you... this is the way to do it. The yeast needs time to bloom before you add it to the dough. Also, the recipe only called for a teaspoon of yeast, but we always use a tablespoon and I highly suggest it. You end up with a nice New York-style pizza crust and that happens to be my FAVORITE. This recipe ends up yielding 4 pizza doughs (it says 5 but they would have to be smaller).

yeast

Once the yeast looks like the picture above, puffing out of the water or looking bubbly, then it's time to add it to the flour and salt in your mixer bowl. Start mixing it all together using the paddle attachment, just until the mixture comes together. Next, switch to the dough hook attachment and add the 1/4 cup of olive oil. Knead the dough for a good 8 minutes until it's soft and stretchy.

kneading dough

Remove the dough from the mixer bowl and form into a ball. Lightly coat the mixer bowl with olive oil, then return the dough ball to the mixer bowl and cover the bowl with a damp towel. Allow the dough to rise for an 1 1/2 to 2 hours, or until the bowl is full of dough, then punch it down, divide it into 4 dough balls, and allow those dough balls to then rise again for two hours. The longer you allow the dough to rise, the better the dough will be. By allowing this dough to rise for a total of 5 hours or so, the crust was nice and pliable after it came out of the oven, like a New York style crust. The flavor was great, too.

So, once you're ready to make the first pizza, either toss or roll out the dough into a thin crust and place it on your screen or stone of choice. We like these aluminum screens the best because they cook the pizza crust evenly.

Next, add a couple small ladles of sauce to the dough and spread out. We used Mark's secret sauce recipe that has just the right amount of sweetness and oregano flavor.

sauce

Next, add mozzarella cheese so it covers the whole pizza - don't skimp! Then add your toppings of choice. We added caramelized shallots first, then added pieces of steak that had been pounded out, seasoned with salt and pepper, and browned in a cast iron skillet. We also added plump shrimps that had been sauteed in a skillet and seasoned with salt, pepper, and garlic powder.

before oven

Pop your pizza into a hot 450 degree oven for about 13 minutes. I check the pizza after 12 minutes, then keep a close eye on it until the edges are golden brown and the top of the pizza is just starting to slightly brown.

Remove the pizza from the oven and let it sit for a few minutes before slicing it up so the cheese and toppings set. Then eat it up!

This pizza tasting SO good. It was rich and full of flavor.

So if you have some time, make your own pizza. It is always so much better than delivery and it's enjoyable, too.

pizza closeup

Oh, and if you do choose to put shrimp on your pizza, watch out for little orange kitties popping their heads up at the dinner table... haha... oh don't feel bad for him, he certainly got his share of shrimp that evening.

sneaky coney

Recipe for the pizza dough (the rest is up to you!):
NOTE: anything that says "GF" is referring to the gluten-free way to make this dough.

~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled - FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

Or

13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

10/19/08

Quesadilla Party!

quesadillas

Yesterday was another good day. Again, we slept in, then I woke up and turned the TV on. I flipped through the channels until I came across the movie, "Ratatouille". You know, the cartoon movie starring a little rat that happens to be a chef? I love that movie! No, I don't have kids, but I don't care... this movie was so well done and for a foodie, it's so much fun to watch. Anyway, it happened to be on yesterday when I woke up, so I watched it again. As soon as the movie was over, I got this overwhelming urge to cook. I didn't even know what I wanted to cook, ...actually, I wanted to cook everything. So I opened my fridge and started scanning what I had. Some leftover bacon-wrapped pork tenderloin (recipe to be posted here soon), some fresh swiss chard from Mark's dad's garden, some bacon, a couple of eggplants that needed to be cooked soon, and lots of peppers from our garden. I wanted to use them all, but what kind of crazy dish would I cook that had all of those ingredients in it?? Then it came to me... quesadillas! They are one of the best answers to the eternal question of "what am I going to do with these leftovers?" They're also a lot of fun to make, in my opinion. Well, they are if you have a handy-dandy cast iron griddle like I have. Or even a cast iron pan big enough to at least cook one at a time.

So, I thought, I'll just cook all these different ingredients up individually to make them the best they can be on their own, then I'll decide which ones go with each other to make a few different kinds of quesadillas. I ended up coming up with three varieties: a Pork and Swiss Chard Quesadilla, an Eggplant and Bacon Quesadilla, and a Spicy Pork and Salsa Quesadilla. They were all very good in their own ways and I had a hard time picking a favorite. I actually still don't know because they were all awesome. I definitely plan to do this sometime in the future as party food. Think about it... our guests could choose their own quesadilla ingredients right there at the party and then I could just grill them off as they're ordered. It would be fun and actually really easy since everything can be prepped ahead of time. Ooh, yay! I love it when I come up with party ideas! (Sorry, my dorkiness is showing...)

So, in case you'd like to give these a try in your kitchen, here's how I made each one:


Pork and Swiss Chard Quesadilla
swiss chard and pork quesadilla

2 flour tortillas
1 tbsp extra virgin olive oil
1/8 cup onion, diced
1 strip bacon, diced
small bunch of swiss chard (about 2 cups chopped)
1/4 cup chicken stock or broth
salt and pepper to taste
1 cup shredded cheese (I used mixture of manchego, gruyere, and smoked cheddar)
3/4 cup leftover pork tenderloin, diced
1 tsp canola oil
sour cream and salsa for garnish, if desired

Start by preparing the swiss chard. Wash and dry the leaves, then cut off the stems. Chop the the leaves into bite size pieces. In a saute pan, heat the olive oil over medium heat. When the oil is hot but not smoking, add the onions and cook for a couple minutes. Then add the chopped raw bacon and saute until cooked through. Next, add the chopped swiss chard and saute continuously until the leaves start to wilt. When I did this, the leaves were popping in the pan like popcorn! After the swiss chard has cooked for about 10 minutes, then season with black pepper and hit it with the chicken stock. Stir, then let simmer on low until all the liquid evaporates. Transfer mixture to a small bowl and set aside.

Heat a cast iron skillet or griddle over medium-high heat and brush lightly with canola oil. If you don't have cast iron, I'd say use a non-stick skillet.

While the griddle is heating up, assemble your quesadilla. I assembled mine on a pizza peel so it would be easy to slide onto the griddle. If you don't have one of those, I would say assemble it on a flat cookie sheet that you can slide it off of easily.

To assemble the quesadilla, lay down one flour tortilla, spread the swiss chard mixture evenly onto the tortilla, then top with with the shredded cheese, then scatter the diced pork on top of the cheese. Top with the other flour tortilla and press down gently.

Slide the quesadilla onto the hot griddle and cook until golden brown, about 3-5 minutes. When the first side is golden brown, carefully flip the quesadilla using a wide spatula and cook the other side until golden brown. When the quesadilla is done, transfer it to a wooden cutting board and let it rest for a few minutes.

To serve, cut the quesadilla with a pizza cutter into four pieces. Serve with a little sour cream and salsa (if desired) on the side.



Eggplant and Bacon Quesadilla
eggplant quesadilla

2 flour tortillas
2 tbsp extra virgin olive oil for drizzling
1 medium eggplant, sliced 1/4" thick
3 strips bacon, fried until crisp
salt and pepper to taste
1 cup shredded cheese (I used mixture of manchego, gruyere, and smoked cheddar)
1 tsp canola oil
sour cream and salsa for garnish, if desired

Start by grilling off the eggplant slices. Heat a grill pan or griddle over high heat (or you can do this on your outdoor grill), drizzle the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant a few minutes on each side, making sure each side has nice dark grill marks. Transfer the grilled eggplant slices to a plate and set aside. Next, cook your bacon until it's crispy. Transfer to a paper towl-covered plate and set aside.

Heat a cast iron skillet or griddle over medium-high heat and brush lightly with canola oil. If you don't have cast iron, I'd say use a non-stick skillet.

While the griddle is heating up, assemble your quesadilla. I assembled mine on a pizza peel so it would be easy to slide onto the griddle. If you don't have one of those, I would say assemble it on a flat cookie sheet that you can slide it off of easily.

To assemble the quesadilla, lay down one flour tortilla and cover it evenly with the shredded cheese. Next, cover the cheese layer with the eggplant slices in one even layer. Finally, lay the three bacon slices across the eggplant slices and cover with the other tortilla. Press down gently.

Slide the quesadilla onto the hot griddle and cook until golden brown, about 3-5 minutes. When the first side is golden brown, carefully flip the quesadilla using a wide spatula and cook the other side until golden brown. When the quesadilla is done, transfer it to a wooden cutting board and let it rest for a few minutes.

To serve, cut the quesadilla with a pizza cutter into four pieces. Serve with a little sour cream and salsa (if desired) on the side.



Spicy Pork and Salsa Quesadilla
spicy pork and salsa quesaillas

2 flour tortillas

For the salsa:
1 tbsp extra virgin olive oil for drizzling
5 holy mole peppers, roasted, peeled, seeded, and chopped
3 cloves garlic, peeled, roasted, and finely chopped
1 jalapeno, chopped with seeds
5 roma tomatoes, cut into small chunks
1 cup loosely packed cilantro leaves
2 tbsp lime juice
1 tbsp extra virgin olive oil
salt and pepper to taste

3/4 cup leftover pork tenderloin, diced
1 cup shredded cheese (I used mixture of manchego, gruyere, and smoked cheddar)
1 tsp canola oil
sour cream and salsa for garnish, if desired

Start by making the salsa. Toss the holy mole peppers and peeled garlic cloves in some olive oil, then roast under the broiler until both sides are slightly charred. Remove the peppers from the broiler and place into a closed paper bag for a few minutes to loosen the skins. Remove the garlic and chop/smash up on the cutting board. Remove the skins from the peppers, then slice open, remove the seeds, then chop the roasted peppers up.

In a food processor, combine the roasted peppers, roasted smashed garlic, jalapeno, tomatoes, cilantro, lime juice, olive oil, salt and pepper. Pulse the food processor until all ingredients are chopped and just combined. The salsa will be nearly pureed, but will still have tiny little chunks for texture. Transfer the salsa to a bowl and set aside.

Heat a cast iron skillet or griddle over medium-high heat and brush lightly with canola oil. If you don't have cast iron, I'd say use a non-stick skillet.

While the griddle is heating up, assemble your quesadilla. I assembled mine on a pizza peel so it would be easy to slide onto the griddle. If you don't have one of those, I would say assemble it on a flat cookie sheet that you can slide it off of easily.

To assemble the quesadilla, lay down one flour tortilla and cover it evenly with the shredded cheese. Next, cover the cheese layer with the diced pork. Finally, spoon the salsa over the cheese and pork, enough so you'll taste salsa in each bite. Cover with the other tortilla. Press down gently.

Slide the quesadilla onto the hot griddle and cook until golden brown, about 3-5 minutes. When the first side is golden brown, carefully flip the quesadilla using a wide spatula and cook the other side until golden brown. When the quesadilla is done, transfer it to a wooden cutting board and let it rest for a few minutes.

To serve, cut the quesadilla with a pizza cutter into four pieces. Serve with a little sour cream and salsa (if desired) on the side.



So now go out and have your own quesadilla party! I'll let ya know how mine turns out! Have a great rest of your weekend!

Before and After

browns

Aahhh... I'm having a Sunday. How are all of you? Good, I hope. I've had a great weekend spent with friends, good food, and now some relaxation paired with a cup of hot coffee and football. Sundays are so nice, aren't they? Sleeping in until 11am, getting up and making breakfast, then kicking back and watching football all day. So I thought since I haven't popped in and said hello to all of you in a while, I'd break out the laptop and share some recipes with you while I lay here and watch football.

But first, let me share our new kitchen with you! Well, it's not a whole new kitchen, but it's a new hood, backsplash, and shelves and it totally transformed the way that part of the kitchen looks. Not to mention the improvement in the new hood's functionality! Now we can blacken, fry, and sear our heads off and the kitchen won't be filled with smoke anymore! This sucker takes care of any amount of smoke you wanna throw at. It's just awesome and I love it.

So, enough chatter, do you want to see it? Ok, ok....

Let me just say one more thing. Not only can my man cook like a pro, he can also turn this:

Before

Tear down

... into THIS.

After

I like to call this the "my hood can kick your hood's ass" hood. Isn't it purdy?

10/2/08

Ahi Tuna Appetizer

P8240278

One of my favorite things to eat in this whole world is ahi tuna prepared rare. It has such a fresh and bright taste and it's even pretty to look at. Mark picked up a lovely piece of tuna initially to make sushi with, but it's fate ended up being this appetizer instead. This is, you guessed it, another FOODIE original. In my opinion, it's a delicious appetizer with lots of interesting flavors and textures.

P8240266

To make this appetizer, first put together the slaw. This slaw is one of the best things about this dish. It's got a peanut-y taste and it pairs beautifully with the tastes of the tuna with a touch of wasabi. Oh, and don't even get me started on the naan chips. SO good.

So anyway, on to the slaw. Simply shred up 2 cups of green cabbage and set aside in a large bowl. Next, shell some unsalted peanuts (or salted if that's all you have) and chop them up until you have a 1/2 cup or so. A little less would be fine, too. Then, make the sauce for the slaw. This involves whisking together 2 tbsp Tamari soy sauce, 2 tbsp rice vinegar, 1 tbsp dark sesame oil, 1 tbsp oyster sauce, 1 tbsp honey, and 3 tbsp peanut butter. Mix together until you have a creamy sauce. Now keep all of these three components separate until you're ready to serve the slaw. That way, the slaw will be very crisp in texture. So go ahead and set that stuff aside for now.

P8240267

Next, some more prep work. Slice up a cucumber on the bias to create these lovely cucumber chips to be served with the appetizer. Also, slice a scallion on the bias to create a lovely garnish. I used the green and white parts.

P8240268

Now take a look at this... just perfect. This type of fish is absolutely my favorite type of sushi. Now, what do you do with this fish? Not much at all.

P8240270

Just roll all sides of the fish in toasted sesame seeds. Yep, that's it. That's the extent of it. Believe me, you need not do anything else.

P8240271

Next, sear the fish on a hot cast iron griddle or pan, only about a minute on each side. Keep in mind, this fish can be eaten raw, so you're only giving it color on each side, you're not trying to cook it. You want to make sure that you have that beautiful red inside when you cut it into strips.

P8240274

Set the fish aside on a plate to cool. Now, it's time to get the naan chips ready. All you do is brush both sides of a couple pieces of naan bread with some olive oil, then throw it on the same hot griddle you just get done searing your fish on. Cook until blistered and brown on each side, which only takes about a minute a side. Then remove from the griddle onto a cutting board.

P8240275

Cut the toasted naan into triangles with a pizza cutter. The naan chips will be toasty on the outside and soft on the inside. Without brushing it with oil and toasting it, naan really doesn't have that much flavor... but that little bit of work makes it taste SO good. I try and make excuses to eat it as often as I can actually. I think it would be great with mexican food-type dips, too.

And that's about it for the work... it's time to get this appetizer plated up! Take your seared piece of tuna and cut it in half lengthwise. Then slice each half into 1/4 inch slices, revealing the pretty red center.

The very last step is to mix together 2 cups of the shredded cabbage with a 1/2 cup of the slaw sauce. Now, to plate, simply mound a bit of the slaw onto the plate and sprinkle it with some of the chopped nuts. Next, take about 5 or 6 slices of the seared tuna and lean them against the slaw. Sprinkle the sliced scallions over the tuna and slaw. Lay some naan triangles onto the plate, along with a couple slices of cucumber and a small dollop of wasabi sauce.

If you love ahi tuna like I do, make this appetizer. You will LOVE it, I promise.



Ahi Tuna Appetizer

P8240278

Ingredients:
1 12oz. piece of sushi grade ahi tuna
1/4 cup toasted sesame seeds
extra virgin olive oil
small head of green cabbage, shredded
1 green onion (scallion)
1 small cucumber, sliced on the bias into thick "chips"
2 tbspn Tamari soy sauce
2 tbspn rice vinegar
1 tbspn dark sesame oil
1 tbspn oyster sauce
1 tbspn honey
3 tbspn peanut butter (creamy)
1/2 cup chopped peanuts (unsalted)
2 pieces of naan bread

Directions:

First, get the components of the slaw ready. Simply shred up 2 cups of green cabbage and set aside in a large bowl. Next, shell some unsalted peanuts (or salted if that's all you have) and chop them up until you have a 1/2 cup or so. A little less would be fine, too. Then, make the sauce for the slaw. This involves whisking together 2 tbsp Tamari soy sauce, 2 tbsp rice vinegar, 1 tbsp dark sesame oil, 1 tbsp oyster sauce, 1 tbsp honey, and 3 tbsp peanut butter. Mix together until you have a creamy sauce. Now keep all of these three components separate until you're ready to serve the slaw. That way, the slaw will be very crisp in texture. So go ahead and set that stuff aside for now.

Next, slice up a cucumber on the bias to create lovely cucumber chips to be served with the appetizer. Also, slice a scallion on the bias to create a lovely garnish.

Now, it's time to get the fish ready. Just roll all sides of the fish in toasted sesame seeds. Yep, that's it. That's the extent of it. Believe me, you need not do anything else.

Next, sear the fish on a hot cast iron griddle or pan, only about a minute on each side. Keep in mind, this fish can be eaten raw, so you're only giving it color on each side, you're not trying to cook it. You want to make sure that you have that beautiful red inside when you cut it into strips.

Set the fish aside on a plate to cool.

Now, it's time to get the naan chips ready. All you do is brush both sides of a couple pieces of naan bread with some olive oil, then throw it on the same hot griddle you just get done searing your fish on. Cook until blistered and brown on each side, which only takes about a minute a side. Then remove from the griddle onto a cutting board. Cut the toasted naan into triangles with a pizza cutter. The naan chips will be toasty on the outside and soft on the inside.

Next, take your seared piece of tuna and cut it in half lengthwise. Then slice each half into 1/4 inch slices, revealing the pretty red center. The very last step is to mix together 2 cups of the shredded cabbage with a 1/2 cup of the slaw sauce.

Now, to plate, simply mound a bit of the slaw onto the plate and sprinkle it with some of the chopped nuts. Next, take about 5 or 6 slices of the seared tuna and lean them against the slaw. Sprinkle the sliced scallions over the tuna and slaw. Lay some naan triangles onto the plate, along with a couple slices of cucumber and a small dollop of wasabi sauce.