cool recipes

i've tried these both out, and everyone seems to love them. . .

Ahi Tuna Tartar on Sesame Wonton Crisps
CDKitchen http://www.cdkitchen.com
Serves/Makes: 24
Ready In: <>

***Sesame Wonton Crisps***
12 wonton wrappers (can substitute egg roll wrappers)
2 tablespoons olive oil
3 tablespoons sesame seeds

***Tuna Tartar***
6 ounces sushi-grade tuna, cut into 1/4-inch dice
2 tablespoons green onions, green parts only, finely chopped
2 tablespoons sesame seeds, toasted
2 tablespoons soy sauce1 teaspoon sesame oil
1 teaspoon peeled and grated fresh ginger1 clove garlic, minced
3/4 teaspoon orange zest
2 tablespoons cilantro, finely chopped

1/2 teaspoon kosher salt1 avocado, cut into 1/4-inch dice
2 teaspoons lime juice
Cilantro sprigs for garnish

Directions:

Sesame Wonton Crisps: Preheat oven to 350°F. Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brushlightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if youwant cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.

Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest,cilantro and salt together in a medium bowl. Mix well.

Assembly: Rightbefore ready to serve, add the avocado and lime juice. (Do not mix in advance.)Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnishwith a sprig of cilantro. Serve immediately. It is important that the tuna isnot left at room temperature for more than 1 hour.

Salmon Tartare with Red Onion Crème Fraîche
Salmon Tartare(adapted from The French Laundry Cookbook by Thomas Keller)

For best results, choose a very fresh fillet of salmon near the belly where it has the most fat.
- 4 oz fresh Atlantic salmon
- 1 ½ tsps finely minced shallots
- 1 ½ tsps finely minced chives- 1 tsp olive oil
- 1 tsp lemon oil or lemon juice
- ½ tsp kosher salt
- pinch of white pepper

Remove skin from salmon and mince until very fine. Do not use a food processor as it will damage the salmon’s delicate texture.

In a small bowl, combine and mix the ingredients. Season to taste with additional salt and pepper. Cover and refrigerate tartare for at least 30 minutes, or up to 12 hours.

Red Onion Crème Fraîche
Crème fraîche can often be found in the dairy section of fine food stores. Heavy cream whipped to soft peaks and sour cream make good substitutes.
- ½ cup crème fraîche
- 1 tbsp finely chopped red onion
- ¼ tsp kosher salt
- pinch of white pepper

In a small bowl, whip crème fraîche until it forms soft peaks.
Place red onions in a strainer and briefly rinse with cold water. Dry with paper towels.
Fold red onions, salt and pepper into crème fraîche and season to taste with additional salt and pepper. Refrigerate until ready to serve, or up to 6 hours.
Assembly - Place slices of warm or lightly toasted focaccia on their sides. Spoon a dollop of red onion crème fraîche and 1 or 2 teaspoons of salmon tartare on each slice and serve immediately.
Makes about 20 servings.