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Salsa Roja: You’ll never settle for store bought salsa again!

 

Quick, easy and delicious homemade Salsa!

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Sous Vide and Grilled Pork Tenderloin

 

This Pork Tenderloin is one of our kids favorite proteins, it is easy to prepare and nearly foolproof.

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Instant Pot Coconut Lime Jasmine Rice

 

 Basics Recipe Series:  Description: Love the Instant Pot for so many reasons and use it for a variety of recipes, but it is probably used most often in our home to make rice. The rice comes out perfect every time, there is never any burnt or crunchy rice at the bottom like you can have …

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Tom Kha Gai, Your new favorite Chicken Soup!

 

 Best recipes from the web series:  Description: Tom Kha Gai is one of my wife’s favorite comfort foods. I’ve adapted this recipe from a great one I found on Thai-Foodie.com, and have made it multiple times (repeating any recipe is very rare for me, but this recipe is that good!) This soup is sour, spicy, …

Appetizer Chili Peppers Citrus Coconut Coconut Milk Countries and Territories Cucumber Dietary Considerations Difficulty Fruit Garlic Geography Ginger Green Onion Herbs, Alliums, and Aromatics Ingredients Japanese Cucumber Korean Red Chili Pepper Lemongrass Lime Lime Juice Lime Zest Meal Type Mint Moderate Oceania Onion Pescetarian Raw Recipes Region Seafood Shallot Sour Spicy Taste Profile Techniques Tokelau Tomato Tuna Vegetables

Ota

 

I just began a journey around the world; through food.

Going to cook a recipe from every country/dependent territory in the world.

1st up Tokelau, which was challenging to find a national dish for.

Ota seemed to be the best match. Added lemongrass, Korean chili, mint, garlic and ginger to the typical recipe.

Recipe:

6 servings as an appetizer

Ingredients

  • 1/2 lb. Sashimi Grade Tuna, cut into bite sized cubes
  • 2 Limes, zested and juiced
  • 1 small piece of Lemongrass, harder outer leaves removed, smashed with meat tenderizer or back of knife
  • 1 clove Garlic, peeled and grated with a micro plane or finely minced
  • 1 inch piece of Ginger, peeled and grated with a micro plane or finely minced
  • 1/2 Korean Red Pepper, finely minced (can substitute a jalapeno)
  • 1 Japanese Cucumber, quartered and seeded
  • 1 medium Tomato, seeded and diced
  • 1 large Shallot, finely minced
  • Small handful of Mint, chopped
  • 1 green onion, thinly sliced
  • 1/4 cup Coconut Milk

Instructions

  • Cut the Tuna into bite size chunks and place in shallow container
  • Zest Limes, reserve zest
  • Juice Limes and pour juice over tuna, add smashed piece of lemongrass and refrigerate for 30 minutes. Toss Tuna in Lime juice 2 times while marinating to ensure even coverage.
  • Grate Garlic
  • Grate Ginger
  • Finely mince Korean Red Pepper
  • Quarter seed and cube Japanese Cucumber
  • Seed and dice Tomato
  • Finely mince Shallot
  • Mince Mint
  • Thinly slice Green Onion
  • Add a 1/4 cup coconut milk and all remaining ingredients to tuna, season with salt and pepper to taste and refrigerate additional 5 minutes

 

Serve with Taro or Tortilla Chips

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