NEW YORK (WLNY) — Wouldn’t it be nice to have some delicious recipes for good party food — that don’t require two hours in the kitchen?
The Couch brought in Gretch Connelie from the Tommy Bahama Restaurant And Bar in Midtown to show us some no-fuss, no-cook appetizers.
Here is her recipe for Macadama-Encrusted Goat Cheese:
10 oz Goat Cheese
2 oz Macadamia Nuts, toasted & chopped
Shape goat cheese into 4 equal balls. Flatten the ball into a “puck” shaped 2 ½ inches wide and ¾ inch in height.
Gently coat the entire exterior of the goat cheese with the nuts.
Soft Lavosh Sheets
Salt and Pepper
Lay out sheets of flatbread on a sheet pan. Brush with olive oil. Sprinkle salt and pepper on the bread. Cut into desired shape. Place in a 250° oven for 8-10 minutes, or until crisp.
2 Cups Mango, diced ¼ inch
½ Jalapeno, de-veined, de-seeded, minced
1 oz Green Onion, bias cut
1 oz Red Bell Pepper, diced ¼ inch
1Tsp Cilantro, chopped fine
½ oz Lime Juice, Fresh
½ oz Olive Oil Blend
¼ Tsp Kosher Salt
Pinch Black Pepper
Mix all ingredients together.
Sweet Soy Glaze:
8 oz Soy Sauce
¼ Tsp Jalapenos, de-veined, deseeded, minced
12 oz Granulated Sugar
½ oz Sesame Oil
In a sauce pan add all the ingredients except the sesame oil and put on low to medium heat Cook for 25 minutes.
Add sesame oil.
Strain sauce through fine strainer.
Pre-heat a non stick sauté pan on medium heat and ladle 1 oz clarified butter into the pan. Place goat cheese on butter and cook for 1½ minutes on each side. Place 2 oz mango salsa on the top of the plate then place warm goat cheese on top of salsa. Drizzle with sweet soy glaze and garnish with flatbread.
Ahi Tuna Napoleon
AHI TUNA POKE
Ahi Tuna Steak #2+ Grade, cut into ¼” cubes Tuna Poke Dressing (see recipe below) Guacamole (see recipe below) Flatbread or Cracker Cilantro Sprigs Ring Molds (2 ½ inches wide by 3 inch tall) – A good tip for this is to use a small empty tomato paste can with both ends removed and thoroughly cleaned
Tuna Poke Dressing:
⅓ Cup Sesame Oil
⅓ CupSoy Sauce
¾ Tbsp Fresh Ginger, minced
¾ TbspChipotle Pepper Paste
1 Lime halved & juiced
1 Tbsp Shallot, minced
4 tsp Cilantro, washed and chopped fine
4 tsp Parsley, washed and chopped fine
4 Tbsp Capers
In a clean mixing bowl using a wire whisk, mix all ingredients together. Stir before each use when blending with the tuna.
2 Avocadoes, pitted, skinned and diced ¼ inch
6 oz. Pico de Gallo
2 Lime halved & juiced
4 Tsp Spike Gourmet Natural Seasoning
4 dashes Tabasco Green Pepper Sauce
Fresh ground black pepper to taste
Cut all items according to specifications. Gently fold together all ingredients and place into a clean storage container. Place a piece of plastic wrap directly on top of the guacamole so that no air gets in until ready to serve.
3 oz. Diced Tuna
2 Tbsp Tuna Poke Dressing
3 oz. Guacamole
In a clean mixing bowl, gently mix all ingredients except for the guacamole. Toss well to coat the tuna evenly and set aside.
Place the mold on the flat surface of the plate. Scoop the 3 oz. of guacamole into the mold evenly, packing down slightly.
Scoop the tuna into the mold evening, gently compacting as you go.
Gently remove the ring mold et voila – Ahi Tuna Poke!
Serve with crisp tortilla chips, flatbread, or crispy wontons