There's an appetizer we love at The Rex; the seared ahi tuna. It is MAGNIFICANT! So when it came time to make Chico's Grilled Ahi with Thai Onion Sauté, we also tried recreating the restaurant's delicacy by rolling the steaks in crushed peppercorns & topping 'em with soy sauce & wasabi mayo. Deee-lish! An impressive combination of flavors. (Although next time- and there will be a next time- we'll grill the tuna a little less, as its easy to overcook.) In addition, we accompanied the meal with fresh green beans and took a stab at making wasabi mashed potatoes! LOVED these at Ruby Foos in Times Square and China Grill at Mandalay Bay. Here's the recipe we used, we'll DEFINATELY make them again:
Wasabi Mashed Potatoes
Preheat oven to 400 degrees. Remove papery outer skin of a garlic bulb. Rub with 1 tsp olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork. While garlic is roasting, peel and quarter 12 potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with 1 c butter until smooth and fluffy. Squeeze softened garlic clove out of skin into potatoes. In a small bowl, mix 4 tsp wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in 1/2 c milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.
~Rating of Grilled Ahi with Thai Onion Sauté: 7 stars (out of 10)
~Quote of the day: "Water & words... Easy to pour, impossible to recover." -Chinese Proverb
~Music while cooking: None. But I donned the silk scarf I brought back from Phuket to get me in a Thai mood...