Ahi Palette Dancer

Recipe courtesy of James Aptakin and Vic "Vegas" Moea

Show: Food Network Challenge

Episode: Challenge: Big Bash Caterers

Ahi Palette Dancer

Name: Ahi Palette Dancer
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 100 servings
Ingredients: 50 wonton wrappers; 2 quarts oil, for frying; 8 pounds Ahi Grade #1, cut 1-inch center logs; 2 cups Caribbean seasoning; 1 ounce chili flakes; 1/4 cup spring mix; 2 heads napa cabbage, shredded julienned style thin; 6 ounces toasted white and black sesame seeds; 2 bunches freshly chopped cilantro leaves; 3 bunches green onion, chopped small; 3 ounces wasabi tobiko caviar; 1 package rice noodles, fried; 3 small cans Mandarin oranges, drained; 1 basket mushrooms, sliced thin; 5 pounds candied walnuts; 3 pounds toasted almonds; Citrus soy sesame vinaigrette; 6 mangoes, diced small; 1/2 jalapeno, minced, use only 1/2; 1 red onion, minced; 1 bunch freshly chopped cilantro leaves; 2 limes, juiced; 1/2 ounce sweet chili sauce; Teriyaki glaze, to taste (from recipe below); 2 tablespoons minced fresh ginger; 2 tablespoons minced shallots; 2 tablespoons minced garlic; 5 stalks lemongrass, bruised 3-inches from bottom; 2 quarts teriyaki sauce (recommended: Kikkoman's); 2 cups pineapple juice

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Level: Advanced
Total: 1 hr 40 min

Prep: 1 hr
Cook: 40 min

Yield: 100 servings

Level: Advanced
Total: 1 hr 40 min

Prep: 1 hr
Cook: 40 min

Yield: 100 servings

Ingredients

50 wonton wrappers

2 quarts oil, for frying

8 pounds Ahi Grade #1, cut 1-inch center logs

2 cups Caribbean seasoning

Salad:

1 ounce chili flakes

1/4 cup spring mix

2 heads napa cabbage, shredded julienned style thin

6 ounces toasted white and black sesame seeds

2 bunches freshly chopped cilantro leaves

3 bunches green onion, chopped small

3 ounces wasabi tobiko caviar

1 package rice noodles, fried

3 small cans Mandarin oranges, drained

1 basket mushrooms, sliced thin

5 pounds candied walnuts

3 pounds toasted almonds

Citrus soy sesame vinaigrette

Mango Salsa:

6 mangoes, diced small

1/2 jalapeno, minced, use only 1/2

1 red onion, minced

1 bunch freshly chopped cilantro leaves

2 limes, juiced

1/2 ounce sweet chili sauce

Teriyaki glaze, to taste (from recipe below)

Teriyaki glaze:

2 tablespoons minced fresh ginger

2 tablespoons minced shallots

2 tablespoons minced garlic

5 stalks lemongrass, bruised 3-inches from bottom

2 quarts teriyaki sauce (recommended: Kikkoman's)

2 cups pineapple juice

2 cups orange juice

1 (1-pound) box light brown sugar

Freshly ground white pepper

Cornstarch slurry, as needed

Citrus Soy Sesame Vinaigrette:

2 cups Teriyaki Glaze (above)

1 orange, zested

1/2 bunch fresh cilantro leaves

1/2 cup seasoned rice vinegar

1 ounce yuzu juice

1 teaspoon sesame oil

Salt and freshly ground white pepper

1 cup salad oil

Miso Mango Glaze:

2 ounces seasoned rice vinegar

3 ounces Yuzu juice

1/2 cup teriyaki glaze

1/4 cup yellow miso paste

1/2 cup mango puree

2 cups mayonnaise

3 ounces honey

1 teaspoon sesame oil

Salt and freshly ground white pepper

Wasabi Creme Fraiche:

2 cups mayonnaise

4 ounces wasabi paste

3 ounces sweetened condensed milk

1 ounce lime juice

1 ounce mirin wine

2 ounce honey

Salt and freshly ground white pepper

Directions

Wontons: Cut in triangle, and deep-fry in oil at 375 degrees F about 1 1/2 minutes each side until golden brown. Place in 2 full hotel pans with towels to catch oil. Season with salt and freshly ground white pepper.
Ahi: Cut in square 1 by 1-inch logs, 6-inches wide, dredge in Caribbean seasoning and sear on all sides, set aside. Slice thin with serrated knife on cutting board. Keep saute pan hot with oil, and sear in batches using a long spatula and teriyaki glaze in squeeze bottle. Place seared ahi in hot pan, squeeze teriyaki into the pan and deglaze. Place in 2 half hotel pans for travel. Cover with plastic wrap poked with holes in the top.
Salad: Combine spring mix, shredded napa, cilantro, oranges, green onions, fried rice noodles, mushrooms, candied walnuts, and almonds. Toss all together in citrus soy sesame vinaigrette enough to wet and coat, but not soak, then mince it up, and save in bowl and wrap for transport.
Mango Salsa: Place the mangos, jalapeno, red onion, cilantro, lime juice, chili sauce, teriyaki glaze, to taste, and toss together in bowl. Set aside and wrap for transport.
Teriyaki glaze: In stock pot, saute ginger, shallots, garlic and lemon grass. Deglaze with teriyaki sauce, pineapple juice and orange juice. Add brown sugar, chili flakes and white pepper. When it comes to a boil on high heat, add cornstarch slurry and sesame oil whisking until thick enough to coat the back of a spoon. Set aside to cool. Place in squeeze bottle and cover with plastic wrap. Toast sesame seeds in a preheated 300 degree F oven for about 10 minutes. Wrap in plastic wrap.
Citrus Soy Sesame Vinaigrette: Place everything in blender and drizzle in the oil until semi-thick and emulsified. Place into squeeze bottle and wrap.
Miso Mango Glaze: In bowl mix all ingredients together, and strain. Set aside Wasabi Creme Fraiche: Whisk all ingredients in a bowl and set aside.
Assembling Won Tons: Place all won tons on 3 platters. Toss salad mix and coat with vinaigrette. Place on won tons, then crisscross ahi on top, then place mango salsa and drizzle wasabi creme fraiche in 1 direction, and miso mango glaze and teriyaki in another direction. Sprinkle with sesame seeds and garnish with tabiko.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.