Looking to enjoy the delicacies of going out, while staying in?
Poke bars are hot right now, and you can set your own stunning bar with this delicious fusion appetizer. Sashimi-grade tuna is readily available at most fish mongers and also available frozen in national food chains, like Whole Foods, across the country. Raw not your thing? Substitute cooked shrimp, or even extra firm tofu.
Set on this beautiful stone and paired with a dry and crisp Sauvignon Blanc, you’ll be in with the in crowd with this yummy little bite.
¼ cup low sodium shoyu (Japanese soy sauce)
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon sesame oil
1 teaspoon of sushi vinegar
1/4 teaspoon finely minced garlic
1 teaspoon finely minced fresh ginger
¼ teaspoon black pepper
12 ounces sushi-grade tuna, cut into 1/2” cubes
1 ripe avocado, diced
1 scallion, white part-minced, green part- sliced
mini tortilla cups (scoops)
chopped scallions and toasted sesame seeds to garnish
Make the sauce by combining the soy sauce, brown sugar, honey, garlic & ginger in a small saucepan. Stir over medium heat until the sugar has dissolved. Pour into a medium bow and place into refrigerator to cool completely, about 15 minutes.
Add the tuna, avocado, and the scallions to the cooled teriyaki sauce.
Place on your favorite tortilla chip, top with minced scallions and toasted sesame seeds and serve immediately
These little bites pack all the flavors of Italy’s famed caprese salad, but with an updated twist. The dry yet fruity notes of the Pinot Grigio we’ve paired it with allows the flavor of this salty/sweet/herby Tuscan treat to shine through.
Cut the baguette into ¾” slices and place on foil lined baking sheet. With a pastry brush, brush lightly with olive oil, sprinkle with salt and pepper and bake till lightly toasted, about 8 minutes.
Toss all the ingredients for the caprese mix in a bowl, mix well and set aside.
Slice the burrata into 8 wedges that will fit on the toast. It is a soft, runny cheese, so don’t be afraid if the filling runs. You can scoop up with a spoon and top the crostini with any spillage.
To assemble the crostini, first cover the toast with the tomato mix, then layer a wedge of the burrata, and top with a clump of prosciutto. Drizzle with excellent, syrupy balsamic vinegar and good olive oil, sprinkle with some chopped basil, and enjoy!