In our final episode of the season, Megan is taking a break from the cold weather to head to the North Shore of Hawaii to make a delicious inspired feast.
Spicy Guava Glazed Ribs
1 cup guava jelly
1/2 cup ketchup
1/4 cup of water
1 tablespoon fresh ginger, grated
1 large garlic clove, grated
4 scallions minced, white parts only
1 teaspoon of spicy chili garlic sauce
3 tablespoons unsalted butter
1 rack of baby back ribs
Heat grill on medium high. Remove membrane from the back side of the ribs, then season with salt and pepper. Wrap ribs in aluminum foil. Place wrapped grill on indirect heat. Cook for 2 hours.
Add all other ingredients to a medium sauce pan on low heat. Cook until glaze is thick, about 10 minutes. Brush on both sides of ribs before placing on the grill. Occasionally brush more sauce as you flip ribs. Remove ribs, let stand for 5 to 10 minutes, before slicing. Pour remaining sauce over ribs. Serve
1/2 small head Napa Cabbage, finely sliced
4 small cucumbers, julienne cut on a mandolin
3/4 cup chopped roasted, salted peanuts
1/2 cup chopped fresh cilantro leaves
1 mango, peeled and cored cut in small cubes
2 teaspoons of black sesame and salt mix, if not available substitute 2 teaspoons of black sesame seeds and add an additional 1/2 - - teaspoon of salt
1/3 cup peanut oil
1/4 cup freshly squeezed lime juice
2 tablespoon rice wine vinegar
2 teaspoons sugar
1 1/2 teaspoon Hawaiian salt
1 garlic clove, grated
1 teaspoon of chili garlic sauce
Combine cabbage, cucumbers, and cilantro in a large bowl.
Whisk lime juice, sugar, salt, garlic and chili sauce in a small bowl, slowly drizzle oil into mixture while whisking.
Pour over cabbage mixture and toss to coat.
Add mango, peanuts, black sesame seed mix and serve.
Layered Ahi Poke with Avocado Salsa
10 Wonton Wrappers
Canola oil for deep frying
2 teaspoons of Hawaiian sea salt
1 1/2 pounds sashimi-grade ahi tuna, cubed in 1/4 inch
1 tablespoon sesame oil
2 teaspoons of toasted sesame seeds
2 scallions thinly sliced
1 tablespoon low sodium soy sauce
1 small serrano pepper, seeded and finely chopped
2 large ripe avocados
2 tablespoons fresh cilantro, chopped
1 inch ginger, peeled and grated
1 limes, juice
1 teaspoon chili sauce
1 teaspoon Hawaiian salt
1/2 cup mayonnaise
1 teaspoon Dijon mustard
Juice from half of lemon
1 tablespoon Siracha
Stack wonton wrappers on top of each other and slice in 1/4 inch strips. Fill a 12 inch skillet with about an inch of oil. On high heat, heat oil until hot. Add strips in batches, do not over crowd the pan. Wonton wrappers cook quickly. Cook until golden brown and drain on a plate with a paper towel. Sprinkle with salt after removing from oil.
In a small bowl add scallions, sesame oil, serrano, soy sauce and sesame seeds. Mix well. Cut ahi tuna in small 1/4 inch cubes, add to bowl and gently mix. Set aside.
In another bowl, scoop avocado into a bowl. Add chili sauce, ginger, lime juice, cilantro, 1 teaspoon of salt and mix. Gently mash together. Set aside.
In a small bowl, add mayo, mustard, lemon, and Siracha and mix well.
To assemble, on a plate, add a layer of avocado mixture, top with marinate Ahi tuna. Drizzle with siracha mayo and top with wonton strips. Serve immediately or keep in refrigerator until ready to serve.
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