These have become one of Wolfgang Puck’s signature dishes. Seasoned with soy sauce, wasabi, Sriracha and mayonnaise, the tuna gets tucked into savory-sweet cones.
The cones are delicate, made from a tuile batter that needs to be quickly shaped onto a cone mold right out of the oven before it firms and crisps. If you don’t have cone molds, you can also shape them into cups over an inverted mini muffin tin, or bypass them entirely for store-bought crackers.
Total Time 1 ½ hours, plus at least 12 hours’ chilling
Serves about 20 cones
For the Tuile Cones
1 cup light corn syrup
½ cup/4 oz unsalted butter
2 tbsp white miso paste
1 tbsp sesame oil
¼ tsp salt
¼ tsp black pepper
½ cup all-purpose flour
½ cup sesame seeds (¼ cup black; ¼ cup white)
1 tbsp ground ginger
For the Tuna Tartare
¼ cup mayonnaise
4 tsp Sriracha
4 tsp soy sauce
1 tsp wasabi paste
8 oz sushi-grade tuna, cut into ¼-inch cubes
2 tbsp chopped pickled ginger
2 tsp minced scallions
For the Garnish
Daikon sprouts or other microgreens (optional)
Minced scallions
Masago or tobiko roe (optional)
Pickled ginger, chopped
Bonito flakes
In a medium saucepan, melt the corn syrup and butter over medium heat, stirring to combine. Be very careful not to let the mixture boil. Remove from the heat and whisk in miso paste, sesame oil, salt and pepper. Sift in the flour, stirring continuously. Stir in the sesame seeds and ginger. Let the batter cool, then refrigerate it for at least 12 hours, allowing it to rest and chill.
When ready to bake the tuiles, heat the oven to 350 degrees. Line a 13-by-18-inch baking sheet with a nonstick silicone baking mat or parchment paper.
Working in batches, spoon the tuile mixture in 1-tablespoon portions onto the baking mat, leaving about 3 inches of space between each, then bake until light brown all the way from the edge to the center, about 10 minutes. (You might want to start with just 6 tuiles per sheet, since they firm up quickly after baking and need to be shaped into cones or cups while still warm.)
Working quickly, remove the tuiles from the baking sheets one at a time; form them into miniature cones using a cone mold or form into small cups by setting each piece over the cup of an inverted mini muffin tin. Let cool completely, about 5 minutes. Repeat with remaining tuile batter.
While the cones cool, prepare the tuna tartare: In a large bowl, whisk together the mayonnaise, Sriracha, soy sauce and wasabi paste. Add the tuna, pickled ginger and scallions, and gently fold to combine.
Place daikon sprouts inside the cooled tuile cones, stem side first, if using.
Spoon tuna tartare inside cones. To garnish, place minced scallions, roe (if using), pickled ginger and bonito flakes on top of tuna. Serve immediately.
Cucumber cups with Boursin cream and smoked salmon
This is a lovely light appetizer and feeds about 10 people.
Small pieces of smoked trout can also be substituted for the smoked salmon.
These can also be assembled and chilled in an airtight container 1 day ahead of time
4 oz smoked salmon, cut into 2-inch strips
2 tbsp chopped fresh dill
24 small fresh dill sprigs
1 tsp lemon zest
1/2 tsp fresh lemon juice, plus a little more for sprinkling when serving
2x packets of Boursin cheese, at room temp (softened, so it’s easy to mix)
1/4 teaspoon ground black pepper
2 large English cucumbers, sliced about 3/4-inch thick to make 24 slices
Trim the ends of the cucumbers and cut crosswise into 24 (3/4 inch thick) rounds. Scoop a 1/2 inch-deep depression from one side of each round with a small melon baller, forming little cups. Be careful you don’t scoop right through!
Drain the cucumber rounds, cup-sides down, on paper towels for 15 – 30 minutes
Beat the Boursin cheese, chopped dill, lemon zest, lemon juice and black pepper together in a bowl.
Spoon 1/2 tsp cheese mixture into each cucumber cup
Top each cup with 1x salmon strip, curled around, then top with 1 dill sprig.
Buffalo chicken dip
This is a hot dip I made recently, having never made it before and it went down so well, I felt I should post it.
It’s an American dip, so I don’t know the non-American equivalent ingredients to the hot sauce and ranch dressing in the recipe.
It’s a great dip and very addictve!
Serves about 12 people
3-4 large boneless, skinless chicken thighs, boiled in chicken or bone broth (for more flavor)
8 oz cream cheese, at room temp and cubed
1 cup ranch dressing, either your favorite brand or homemade
1 cup Franks RedHot sauce, plus more if you like it really spicy
1 tsp freshly ground black pepper
1 tsp garlic powder or garlic granules
3/4 cup scallions (green onions) chopped
1.5 cups full fat shredded mozzarella (divided)
1.5 cups mature cheddar cheese, grated
Cook the chicken in the broth for 30 mins, let cool then shred either with 2 forks, or using the paddle attachment in your Kitchen Aid mixer (this works brilliantly!)
Preheat oven to 350F
To a medium pot over medium low heat, add the cubed cream cheese, ranch dressing, RedHot sauce, black pepper and garlic powder/granules. Whisk constantly until the cream cheese has dissolved into the rest of the sauce. Remove from the heat.
Add the shredded chicken, green onion, 1 cup of the mozzarella and 1 cup of the cheddar cheese. Mix well to combine.
Transfer to a greased oven-proof baking dish and top with the remaining mozzarella and cheddar cheese.
Bake for about 25-30 minutes until bubbling and the top has browned a little. If you want a browner top, you can broil the top for 3-4 minutes, but I don’t bother
Serve with crackers, vegetable sticks, toasted bread or tortilla chips and enjoy!
Smoked salmon and roasted beets with dill-tahini sauce and seeded croutons
This elegant and festive platter starts with thinly sliced roasted beetroot and is topped with smoked salmon, a creamy dill-tahini sauce and seedy croutons inspired by ‘everything bagel’ seasoning.
2 beets
3.5 oz of smoked salmon
DILL-TAHINI SAUCE
1 handful of dill, finely chopped, with a few sprigs reserved for garnish
1 tbsp of tahini
8 3/4 oz of natural yoghurt
1 garlic clove, grated
1 tbsp of lemon juice
CROUTONS
1 egg white
2 tbsp of olive oil
2 slices of stale bread, cut into cubes
CROUTON SEASONING
1 3/4 oz of sesame seeds
1 tbsp of nigella seeds
2 tsp onion flakes
2 tsp garlic powder
2 tsp poppy seeds
2 tsp flaky sea salt
Preheat the oven to 425F/220°C
Wrap the beets in foil and roast for 1 hour or until tender. Different sizes will need different times – smaller beets will take about 45 minutes, and large beets could take up to 1 hour 30 minutes
Preheat the oven to 350F/180°C
Whisk the egg whites until broken up, then add the olive oil 1 tablespoon at a time until light and aerated, almost like mayo
Dip the bread cubes into the egg white mixture
Mix together the seasoning then spread half on a tray. Add the bread, then the rest of the seasoning, and mix together
Bake the croutons for 20 minutes
Thinly slice the roasted beetroot, then plate up the slices of beetroot and slices of salmon.
Top with croutons, a drizzling of sauce and the remaining fresh dill
Balsamic Roasted Figs with Burrata & Prosciutto
Sweet & spicy balsamic roasted figs with burrata cheese and prosciutto, served with toasted bread alongside
Serves 6-8
1lb fresh black figs, stemmed + halved*
2 tbsp balsamic vinegar
1 tbsp Calabrian chili peppers (crushed in oil)
1 tbsp honey, plus more for serving
Kosher salt
½ cup pecans
1lb burrata cheese
flaky sea salt
freshly cracked black pepper
3 oz thinly sliced prosciutto
1 tsp fresh thyme leaves
olive oil, as needed
toasted bread, for serving
Preheat the oven to 400°F.
Add the halved figs, balsamic vinegar, Calabrian chilis, honey, and a pinch of salt to a mixing bowl. Gently toss to combine and set aside.
Line a sheet pan with a piece of foil. Add the pecans in an even layer. Place the pan in the oven and toast the pecans for about 6 minutes, or until fragrant. Transfer them to a cutting board (reserve the foil-lined sheet pan) and roughly chop them.
Set the oven to high-broil. Place the figs onto the sheet pan, cut-side facing up. Pour any remaining balsamic mixture over top. Broil for 4-5 minutes, or until caramelized.
Tear the burrata into large pieces and arrange it on a platter. Season with a pinch of flaky sea salt and freshly cracked black pepper. Arrange the prosciutto and figs over top.
Garnish with the fresh thyme. Drizzle the dish with olive oil and extra honey. Serve the toasted bread alongside.
notes
*Figs are typically in season from the end of August to November. Sometimes, figs at a grocery store won’t be fully ripened (similar to stone fruit) and can be firm, dry, and fairly tasteless. It’s important to find ripe figs that are soft to the touch.
Rosé Shrimp
Recipe by Eric Kim for the NY Times
“This zippy, pink shrimp dish captures the crisp and flowery flavors of rosé wine in just 20 minutes. A dusting of herbes de Provence, bloomed in hot, shrimpy olive oil, amplifies the savoriness that crustaceans cooked in butter and wine tend to provide, like that of shrimp scampi. Piment d’Espelette — the fruity, moderately spiced pepper named after a commune in France and prevalent in Basque cooking — turbocharges the color and flavor of the shrimp. This chili can be swapped in a pinch, but don’t skip the orange zest; it brings out the wine’s inherent fruitiness. Serve this dish as an appetizer with crusty bread, or as an entrée with pasta or white rice, whatever can sop up the rosy pan juices.”
Serves 4
1 lb extra-large peeled and deveined shrimp
Salt and freshly ground black pepper
3 tbsp olive oil
1 tsp herbes de Provence
½ tsp piment d’Espelette, plus more for garnish
1½ cups dry rosé wine
1 tbsp dark brown sugar
¼ cup unsalted butter (½ stick)
Orange zest, for serving
Step 1
On a plate, season the shrimp with salt and pepper and toss to coat. Heat a large skillet over medium-high and add the oil. Lay the shrimp down in a single layer and cook on the first side, undisturbed, until rosy around the edges, 1 to 2 minutes, then flip and continue cooking, about 30 seconds. Transfer to the plate. (The shrimp will still be gray in spots at this point, but it will continue to cook in the sauce later.)
Step 2
Stir the herbes de Provence and piment d’Espelette into the hot, shrimpy oil until fragrant, just a few seconds. Add the rosé and brown sugar. Raise the heat to high to bring to a boil and cook, stirring occasionally, until glossy and reduced by three-quarters, about 10 minutes.
Step 3
Off the heat, add the butter, stirring constantly until melted. Toss the shrimp in the hot, buttery sauce, then let sit until cooked through, 2 to 3 minutes. Taste and add more salt and pepper as needed. Top with freshly grated orange zest and a final sprinkle of piment d’Espelette. Serve immediately.
TIP
You can easily find piment d’Espelette, or Espelette pepper, online as well as in many supermarkets and specialty spice stores. Its sunny flavor is worth seeking out for this particular dish, but gochugaru, Aleppo pepper and red-pepper flakes, though different in taste, are all adequate substitutions.
Halibut and rhubarb ceviche with salted almonds
Ceviche is a Latin American dish of fresh raw fish dressed in an acidic marinade – known as tiger’s milk – made from citrus juice, cilantro (coriander) stalks and chili (although there are many variations). This version uses the natural tartness of rhubarb to add a fruity twist, along with that gorgeous rosy hue.
Halibut is used in this recipe for its meaty texture, but any white fish works.
Serves 2
50g rhubarb
Juice 1 lemon
Juice 1 lime
¼ bunch fresh cilantro, stalks and leaves separated
1 green jalapeno chili, halved through its centre
¼ red onion
2 tbsp salted almonds
350g skinless halibut fillet
Roughly chop the rhubarb and put in a blender with the lemon and lime juice. Whizz until smooth, then transfer to a bowl and add the cilantro stalks, the top half of the chili and a pinch of salt. Leave in the fridge to infuse for at least 30 minutes but ideally 1 hour.
Finely slice the onion and put in a bowl of cold water to crisp up. Finely slice the remaining chili into rings and roughly chop the coriander leaves and almonds. Cut the halibut into roughly 2cm chunks and put in a large bowl.
Once the ceviche dressing has infused, strain it through a fine sieve and discard the chili and cilantro stalks.
Pour the liquid over the halibut, then stir in the chopped cilantro leaves, drained red onion, sliced chili and salted almonds. Leave for 5 minutes so the acid in the marinade begins to ‘cook’ the fish and turn it opaque, then divide between 2 serving dishes.
Shrimp With Feta and Tomatoes
Recipe by Malabar Hornblower
This recipe is a riff on the Greek classic shrimp saganaki, adapted from Do-Ahead Dining by Malabar Hornblower. It features shrimp folded into a fresh tomato sauce brightened with white wine, then topped with feta and broiled for a bold finish. The unexpected additions of Dijon mustard, sugar, and lemon juice highlight the sweetness of the tomatoes—no matter how imperfect your market haul may be.
Hornblower’s 1986 cookbook was ahead of its time in featuring dishes that could come together in just minutes of active kitchen time.
Serves 4
2 Tbsp. extra-virgin olive oil
1 lb. large shrimp, peeled, deveined, patted dry
Kosher salt, freshly ground pepper
2 Tbsp. unsalted butter
1 medium onion, finely chopped
5 garlic cloves, finely chopped
2 Tbsp. double-concentrated tomato paste
2 lb. fresh plum tomatoes, chopped
¼ cup finely chopped basil
2 tsp. Dijon mustard
1 tsp. sugar
½ cup dry white wine
2 Tbsp. fresh lemon juice
¼ cup finely chopped parsley, plus more for serving
3-4 oz. feta, crumbled
Toasted country-style bread (for serving)
Step 1
Heat 2 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium-high. Add 1 lb. large shrimp, peeled, deveined, patted dry, in a single layer; season with kosher salt and freshly ground pepper. Cook until shrimp are bright pink and nearly cooked through, about 1 minute per side. Using a slotted spoon, transfer shrimp to a plate.
Step 2
Reduce heat to medium and melt 2 Tbsp. unsalted butter in same skillet. Cook 1 medium onion, finely chopped, stirring often, until translucent, about 3 minutes. Add 5 garlic cloves, finely chopped, and cook, stirring, until fragrant, about 2 minutes. Add 2 Tbsp. double-concentrated tomato paste and cook, stirring often, until darkened in color, about 3 minutes. Add 2 lb. plum tomatoes, chopped, ¼ cup finely chopped basil, 2 tsp. Dijon mustard, and 1 tsp. sugar; stir to combine. Cook, stirring occasionally, until tomatoes are beginning to fall apart and juices have thickened, 12–15 minutes.
Step 3
Pour in ½ cup dry white wine and 2 Tbsp. fresh lemon juice and cook, stirring occasionally, until sauce is thickened, about 5 minutes; season with salt and pepper. Return shrimp along with any accumulated juices to skillet; stir in ¼ cup finely chopped parsley. Remove from heat and scatter 2 oz. feta, crumbled, over.
Step 4
Heat broiler. Transfer skillet to oven; broil until cheese is browned in spots and shrimp is cooked through, about 4 minutes. Taste and season with more salt if needed.
Step 5
Divide among shallow bowls; top with more parsley. Serve with toasted country-style bread.
Gorgeous Green Shrimp
Recipe from Bon Appetite Magazine
Takes about 20 minutes
This is a blazing-fast one-pan dish that will have you sopping up the sauce long after the last juicy shrimp have gone.
Bright, herbaceous, and just spicy enough, the sauce comes together entirely in a blender and cooks in the residual heat from the pan, leaving its verdant color and bold flavors intact.
A drizzle of cooling yogurt moderates the spice levels, though you could temper the heat further by removing the ribs and seeds from the jalapeño. And if you only have Greek yogurt around, just thin it with a little water or milk.
I like using a toasted baguette for the sop job—the crustiness adds a nice crunch—but rice, couscous, or farro would be just as welcome.
Another personal preference: tail-on shrimp, because I love eating with my hands. If you’d rather a utensils-only dinner, pinch off the tails before adding the shrimp to the pan.
4 servings
1 baguette, sliced 1″ thick on a diagonal
5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1½ lb. large shrimp, peeled, deveined
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
Freshly ground pepper
1 bunch cilantro, coarsely chopped (about 2 cups)
8 scallions, coarsely chopped
1 jalapeño, ribs and seeds removed if desired
4 garlic cloves
3 Tbsp. fresh lemon juice
3 Tbsp. unsalted butter, divided
¼ cup plain whole-milk yogurt
Preheat broiler. Arrange 1 baguette, sliced 1″ thick on a diagonal, in a single layer on a baking sheet; drizzle with extra-virgin olive oil. Broil bread until toasted and charred in spots, about 2 minutes.
Pat 1½ lb. large shrimp, peeled, deveined, dry with paper towels; season lightly with kosher salt and freshly ground pepper. Set aside.
Purée 1 bunch cilantro, coarsely chopped (about 2 cups), 8 scallions, coarsely chopped, 1 jalapeño, ribs and seeds removed if desired, 4 garlic cloves, 3 Tbsp. extra-virgin olive oil, 3 Tbsp. fresh lemon juice, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. water in a blender until green sauce is very smooth.
Heat 1 Tbsp. unsalted butter and remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook reserved shrimp, undisturbed, until lightly browned underneath, about 2 minutes. Add remaining 2 Tbsp. unsalted butter and cook, tossing often, until shrimp are just cooked through, about 1 minute. Remove from heat and pour green sauce over; stir to combine.
Whisk ¼ cup plain whole-milk yogurt and a drizzle of water in a small bowl to loosen; season with salt.
Drizzle yogurt sauce over shrimp in pan. Season with more black pepper. Serve with toasts.
Killer crack salmon muffins
Makes 12
3 sheets nori paper
1½ cups cooked sushi rice, fully cooled
Killer crack salmon:
1 lb salmon, skin removed + cubed small
2 tbs olive oil
1 tbs sesame oil
1 tbs low sodium soy sauce
1 tbs unseasoned rice vinegar
1 tbs honey
1 tbs ginger
3 cloves garlic, minced
1 tbs sesame seeds
2 scallions, diced
Glaze:
1 tbs toasted sesame oil
2 tbs honey
2 tsp soy sauce
1 tsp Sriracha sauce
1 tsp ginger
1 tsp sesame seeds
Optional toppings:
sliced scallions, shredded carrots
Preheat your oven 400℉. Grab scissors and cut your nori sheets into 4 equal squares.
In a large bowl, whisk the olive, oil, sesame oil, soy sauce, vinegar, honey, ginger, garlic, sesame seeds and scallions. Add in the cubed salmon and marinate for an hour or up to overnight.
To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
Whisk together all the ingredients for the glaze. Taste and adjust if needed.
Special Note: I find my Silicone Muffin Tray to keep them from getting soggy the best (as compared to my metal muffin tray).
Make sure your rice is fully cooled prior to adding to the recipe.
And don’t over fill with salmon.