I received a press release about the Honolulu Fish Company and their new Poke Packs a while back and asked if I could sample some of their product and “play with their food.”  They graciously sent me 5 pounds of their  highest grade sashimi Ahi and boy did we have fun in the kitchen!!  While we did whip up a tasty little bowl of Poke, I went for an 8 oz. steak on the grill with a sweet little side of Wasabi Butter.  Amazing product and so great for summer BBQ’ing.  To learn more about their products, click here.  www.honolulufish.com

Grilled Ahi Tuna Steak with Wasabi Butter

Serves 2

Ingredients:

Tuna:

• 2     6-8 oz. Ahi Tuna Steaks from Honolulu Fish Company
• 1 T.    Olive Oil
• S&P to taste

Sauce:

• 1T.    Olive Oil
• 2 T.    Minced Shallot
• 1T.    Minced Garlic
• 1/2 C.    White Wine
• 1/2 C.    Heavy Whipping Cream
• 1/2 t.    Sesame Oil (optional)
• 2 t.    Wasabi Paste
• 4    Pats Cold Butter
• S&P to taste

1. Pre heat grill to medium high.  Liberally salt and pepper the tuna steaks.  If possible, cut steaks to about 1 1/2 inches thick.  Sear on both sides for approx. 2-3 minutes for medium rare.  Set aside and immediately start making your sauce. Unless you can do it BBQ-side simultaneously… (this makes you Chef material, indeed, or just a damned good BBQ’er)
2. Heat sauce pan to medium and add the olive oil, shallot, and garlic; cook until just translucent.  Increase heat and add the white wine, reducing until pan is nearly dry.  Add the heavy cream, sesame oil and wasabi paste and reduce by half (add more wasabi if you like it hot).  Adjust seasonings, reduce heat and add pats of butter.  Drizzle over steaks and serve with miso salad and sticky rice.

Bananas? Peanut Butter? Chocolate? Feeling ‘All Shook Up’ yet?? We think that the King would approve and hope you will, too!!

“Elvis-Would-Have-Loved-This” Ice Cream Terrine

Serves 10

Ingredients:

• 2-1 pint containers vanilla ice cream
• 2 small bananas, chopped
• 1 Tbsp fresh lemon juice
• 1 pint chocolate ice cream
• 1/4 cup crunchy peanut butter
• 5 cream-filled chocolate cookies (peanut butter cream filled is even better!)

1. Line an 8 x 4” loaf pan with plastic wrap, allowing extra to hang over the sides. Place 1 pint of the vanilla ice cream into a bowl; allow ice cream to soften slightly. In a food processor, blend the banana and lemon juice until pureed. Fold banana mixture through the softened ice cream until well combined. Spread into the bottom of the loaf pan. Freeze for 1 hour or until firm.
2. Place the chocolate ice cream in a bowl; allow ice cream to soften slightly. Swirl the peanut butter through the softened chocolate ice cream. Spread over the banana ice cream layer. Freeze for 1 hour or until firm.
3. Place the remaining pint of vanilla ice cream in a bowl; allow ice cream to soften slightly. Use your hands to roughly crush the cookies into the bowl. Fold the cookies through the ice cream. Spread over the chocolate ice cream layer. Cover with plastic wrap. Freeze for at least 4 hours or overnight to firm.
4. To serve, invert terrine onto a cutting board or serving platter. Remove the plastic wrap and cut into slices to serve.

A great ‘beat the heat’ starter to wow your summer party guests! It’s easy enough to make it a weeknight staple, too!

Grilled Tomato & Arugula Bruschetta

Makes 8 bruschetta

Ingredients:

• 4 garlic cloves
• 8 medium size vine-ripened tomatoes, seeded and chopped
• 1/4 cup chopped basil leaves
• 6 Tbsp extra virgin olive oil, plus extra to drizzle
• Salt and pepper, to taste
• 8 slices of ciabatta or other Italian woodfired bread
• 2 cups baby arugula
• Balsamic vinegar (good quality), to drizzle
• Shaved Parmesan, to serve

1. Finely chop 3 of the garlic cloves, then place in a bowl with the chopped tomatoes and basil. Stir in 1/4 cup of the oil, season well, then set aside.
2. Brush bread on both sides with the remaining 2 tablespoons of oil. Grill over high heat to mark and toast both sides of the bread. Halve remaining garlic clove, then rub one side of the bread with the cut side of the garlic.
3. When ready to serve the bruschetta, pile the tomato mixture on top of the grilled bread. Top with arugula, drizzle with extra oil and balsamic vinegar, and garnish with Parmesan.